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Dos Caminos'

GUACAMOLE

From 03.03.10 Blog

2 tablespoons finely chopped cilantro leaves, divided

2 teaspoons finely chopped white onion, divided

2 teaspoons minced jalapeno or serrano chilies, seeds and membranes removed if desired [this removes some of the heat - bjn], divided

1/2 teaspoon kosher salt

2 large ripe Haas avocados from Mexico, peeled and seeded

2 tablespoons cored, seeded and finely chopped plum tomatoes or 1 small tomato

2 teaspoons freshly squeezed lime juice

In a medium size bowl, use the back of a spoon to mash 1 tablespoon of the cilantro, 1 teaspoon onion,1 teaspoon of the chilies, and the salt together against the bottom of the bowl.

Add the avocados and gently mash them with a fork until chunky smooth. Fold the remaining cilantro, onion, and chilies into the mixture. Stir in tomatoes and lime juice. Taste to adjust seasonings, and serve with a basket of warm corn tortilla chips.

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Little Anthony's

AUNT SARA'S LOUISIANA SHRIMP (CAKES)

From 02.24.10 Blog

(Oh, oh, like many "auntie" recipes, this one's a bit shy on specifying amounts - play a little!)

l pound medium shrimp, tail off, peeled, deveined, coarsely chopped

2 eggs, beaten

1 sweet onion, minced

1 red pepper, minced

Aunt Jemimah pancake mix

To taste: basil, thyme, sugar, garlic powder, Accent and reduced salt Season-all

Canola oil

Heat oil in a large skillet. Mix all other ingredients, form into patties and fry until browed on both sides and cooked through.

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Chef Hubert Keller's

SMOKED SALMON "RAVOLIS"

From 02.17.10 Blog

2 ripe avocados, peeled and pitted

4 tablespoons tomato, peeled, seeded, diced

2 tablespoons onion, finely diced

1 pinch curry powder

1 pinch paprika

l lime, juiced

Salt & pepper

16 ounces smoked salmon, thinly sliced

1 ounce American sturgeon caviar

In a small mixing bowl, coarsely mash avocado with a fork. Add tomato, onion, curry powder, paprika, lime juice, salt and pepper. Mix gently. Check seasoning. Refrigerate.

Lay slices of smoked salmon on a work surface and using a 2 1/2" cookie cutter, cut out 24 disks.  Divide avocado mix evenly among 12 salmon disks, placing it in the center of each. Cover with remaining 12 disks, gently pressing edges together to form "raviolis."

Transfer to a sheet pan lined with plastic wrap and refrigerate for at least 30 minutes.  To serve, top each ravioli with caviar.  Chef Keller serves this with crusty toasted bread.

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