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Makrut
Lime-Avocado Puree
Pork and Avocado Dumplings
Thai Shrimp Avocado Parfait
Three
Mushroom Napoleon
Rick Bayless' Halibut Ceviche
WINE NOTES
Campos Reales Tempranillo 2004: 100% tempranillo. From La Mancha, Spain
(southeast-central Spain). 30 year-old vines, very low yield.
Stainless-steel fermented. Climate: Mediterranean with very warm
summers with little to no rainfall & mild wet to cold winters.
Marques de Gelida Cava 2001 Brut: Cava (translation: cellar)
is used as the official term for all Spanish sparkling wines, as a
result of the legal conflicts with France over the use of the word "champan"
which is the literal translation of Champagne. 90% comes from
Northern Spain in the Catalonia region.
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Makrut
Lime-Avocado Puree
Master
Makes about 3 cups
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4 fresh Makrut lime leaves
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4 ripe avocados
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2 shallots, roughly chopped
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1/4 cup fresh lime juice
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1/4 cup chopped cilantro
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Kosher salt and freshly ground
black pepper
Roll lime leaves and slice super
thinly, then mince. In a food processor fitted with a sharp blade,
combine avocado, lime leaves, shallots and lime juice and blend at
high speed until smooth. Season with kosher salt and freshly ground
black pepper to taste and add cilantro. Check again for flavor.
Store in an air-tight jar in the fridge.
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