A New Guy -

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Jim in California
Posts: 1

A New Guy -

Postby Jim in California » Wed Feb 21, 2018 1:37 pm

Greetings. Let me introduce myself, I'm (as it says) Jim in California, Northern, where you are not supposed to be able to grow avocados. I have four trees out in back. It's not a way of life, I wanted shade trees and avocado trees fit the bill nicely, plus you get avocados. I had a bacon avocado sandwich for lunch (store bought). Naturally, it was good. About me, I'm a chef (managed a restaurant while in college), restore cars, built satellite tracking stations and other forms of electronic stuff, and in general - enjoy life. Some of my avocado recipes are below (I was a chef).


Basic Directions
1 Preheat oven to 425-450deg F.
2 Cut avocados in half, remove seeds and scoop out the flesh (where indicated) of the avocado with a teaspoon leaving the skin intact. Do not damage the skins. Dice the avocado flesh into 1/4 squares.
3 Add the ingredients and mix well in a small bowl. All ingredients should be 1/4 inch or smaller pieces.
4 Pile the mixture back into the avocado shells, place them in a shallow ovenproof dish and bake for 5 to 7 minutes (keep an eye on them). Use a baking sheet under the dish for easier handling.
Serve immediately.

With crab (do not scoop out insides)
4 ripe avocados
1 cup crabmeat, cooked (or cooked tiny shrimp)
1/4 cup graded Monterey Jack cheese
1/4 cup breadcrumbs (seasoned)
1/2 cup white sauce (Aunt Penny’s White Sauce, 10oz can)
Special instructions – mix crab, cheese and white sauce and microwave for 20 sec then fill seed hole and bake. Garnish with bread crumbs.

With Brazil nuts and Gruyere cheese
2 ripe avocados
4 oz. chopped Brazil nuts (or almonds)
2 oz olive oil
1 small onion, chopped and fried in olive oil
4 oz. Gruyere (or Swiss) cheese, diced
4 tbs grated Parmesan
2 tbs chopped parsley
2 tbs sherry

With Stilton cheese and Pancetta
2 ripe avocados
1/4 cup crumbled Stilton cheese or any bleu cheese
1/4 cup walnut halves, crushed
1/4 pound Pancetta, thinly sliced and chopped
1 tbs Worcestershire sauce

With Mozzerella and crab
2 ripe avocados
2 oz crab meat
2 oz Mozzerella cheese
Red pepper sauce
1 red pepper,chopped
1 onion, chopped
2 tbs olive oil
1 clove garlic, minced
Special instructions – sauté pepper, onion and garlic in olive oil, then mix.

With bacon
2 ripe avocados
4 tbs cooked bacon, about a half strip
4 tbs chopped onion cooked with bacon
2 tbs shredded Monterey Jack or Gruyere cheese
2 tbs chopped walnuts or almonds

With crab, Parmesan cheese and a special sauce
2 ripe avocados
Lime juice
1 small onion, finely chopped
6 oz can lump crabmeat
1 tsp Dijon mustard
1 tbs Pickapeppa Sauce
4 tbs Parmesan cheese
1/2 cup white sauce (Aunt Penny’s White Sauce, 10oz can)
Note Pickapeppa Sauce is Jamaican sauce (5 oz bottle) available in specialty condiment section of supermarkets. Look for a red feathered parrot on the label.

Note You can mix almost combination of ingredients listed above to make stuffed avocados

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