Recipe: ABC Salad or Dip
1 or 2 Avocados
1 Cucumber, peeled and seeded if desired
1 Tbs. Honey
1 - 2 Tbs. Rice Vinegar
1 Tbs. Soy Sauce
Juice from 1/2 Lime
Fresh Cilantro
Bacon, crisply cooked
Peel and cut up Avocados and Cucumbers into 1/2" cubes.Gently stir in the Honey, Rice Vinegar, Soy Sauce and Lime Juice.
Chop or crumble the Bacon and stir in along with torn up Cilantro.
Now the possibilities are endless.
The second time I made this salad, my Avocado was too ripe and turned into mush. Why fight fate? I scraped the mess into the food processor with all the other ingredients (except the bacon) and Taa Daa! A beautiful green dip, perfect for corn chips. Note: do not over-process. This dip should have small chunks of Avocado and flecks of dark cucumber peel as well as crisp bacon pieces stirred in after processing.
While making today's video, I left the Bacon in strips, which made a nice presentation for the photo. Whole strips would also be good folded in the Chapatis or stuffed into Pita Pockets.
Sweet Red Onions would be pretty in the chopped salad version, or mild Green Onions could work in either the salad or the dip.
This is a nice way to prepare Avocados for a party, because the acidic vinegar and lime juice preserve the pretty green color.
Scroll down to Tuesday's blog to see a photo of the chopped salad in Chapati.
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In The Vegetarian Epicure, Book Two by Anna Thomas, there is a FINE recipe for avocado omelets. Basically, you make a guacamole (whatever your favorite recipe is) using one avocado. Then make 2 individual omelets. "When the eggs are nearly set, but still moist on top, spoon half the avocado filling onto each omelet." Fold the sides over each omelet and let them sit in the pan over low hear for another minute or two, then serve them on pre-warmed plates. Add sour cream and your favorite salsa and serve immediately. I am a big fan of Mrs. Renfro's peach salsa (mild). Bon Appetit!
Pork Loin Roast with Honey-garlic Marinade
One 4-5 pound whole pork loin
Marinade:
6 Tbsp. lemon juice
6 Tbsp. honey
2 1/2 Tbsp. soy sauce (I use low sodium)
1 1/2 Tbsp chicken broth or sherry
3 garlic cloves, peeled and pressed
Whisk marinade together.
Prick the pork roast several times and place in a large plastic bag or casserole dish to marinate. Pour HALF the marinade over the roast. Turn it periodically to be sure it is coated all around. Seal/cover and marinate it over night. Turning it occasionally.
To bake: Preheat over to 450 degrees.
Remove the roast from the marinade and discard the marinade (you still have half reserved in the fridge). Roast the loin for 10 minutes or more to brown it well. Reduce heat to 250 degrees and cover. Use the reserved marinade to baste the loin occasionallly. Roast until internal temp registers 155 degrees, about 25-30 min. per pound TOTAL cooking time. (the temp will continue to rise about 5 degrees after you take it out of the oven, so don't overcook).
Note: When I did this recently, I didn't marinate it over night, but about 4 hours. It was wonderfully tender and cooked just right. The flavor is delicious and will go well with many different sides.
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