Ingredients Jump to Instructions ↓

  1. 4 2 large or 3 small, perfectly ripe avocados

  2. 1/2 cucumber

  3. 1 green pepper, hulled and de-seeded

  4. 1 green chili, hulled and de-seeded

  5. 1 Spanish onion, skinned

  6. 1 clove garlic, peeled

  7. 1 pint cold, pure water

  8. 1 tsp. (5 ml) salt Small bunch fresh cilantro Juice of

  9. 1 lime or lemon To serve:

  10. 1/2 cup (125 ml) sour cream

  11. 1 lime, quartered Rough salt Chilled tequila

Instructions Jump to Ingredients ↑

  1. Preparation : Procedure: Skin, halve, and stone avocados. Roughly chop cucumber, pepper, chili, onion and garlic; put them in blender (or vegetable juicer, if available) with the water and process thoroughly. Strain, pressing well to extract all the juices. Return strained liquid to blender with avocado flesh, cilantro leaves (leaving a few for decoration), lime juice and salt. Process to pure, adjust seasoning, bearing in mind people will have their own salt and lime quarters. Serve chilled, topped with a dollop of sour cream, lime quarters and rough salt. Accompany with little glasses of tequila, either to sip with lime and salt, or to stir directly into the soup. (optional) Comments: The classic Spanish Gazpacho relies on tomatoes for flavor and bread for thickening, but in this Mexican version, the rich flesh of the avocados provides both. -- Beer of the Month Club Recipe Club, Give yourself a pat on the back or your best buddy a reason to live again! Sign on for a ride through Colorado’s best breweries. Enjoy two six-packs of handcrafted beers each month! delivers Colorado’s best microbrews right to your door. Take a stroll through Colorado beer regions from Telluride to Steamboat and everywhere in between. All beer lovers know about Colorado’s legendary Microbreweries. We bring them right to your door! -- Crab & Cucumber Rolls Yield: 12 Servings Ingredients : 1 lg. cucumber 6 1/2 oz can crab meat 4 tbsp. mayonnaise 1 1/2 tsp. finely grated onion 1 lg. pinch salt 1/2 tsp. sugar 5 dashes Tabasco Instructions : Cut ends off cucumber and cut into 3 pieces. Remove seeds with corer or a sharp knife, making a large cavity. Mix crab, mayonnaise, onion, salt, sugar and Tabasco. Stuff into cucumber. Wrap cucumber in plastic wrap and chill. Slice into 1/2-inch-thick slices. -- Signature Secret A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This productis now available for the home cook, personal chef or caterer at our online store. Click Here -- Salmon-Cucumber Pat Ingredients : Cucumber Layer: 1 package (8 oz) cream cheese 1/2 cup sour cream 1 tsp. salt 6 to 8 drops liquid red pepper seasoning 1 medium-sized cucumber, pared, seeded, and shredded 1 small onion, finely chopped 2 tbsp. snipped fresh dill Salmon Layer: 1 can (16 oz) salmon, drained and skin and bones removed 3/4 cup mayonnaise 1/4 cup onion, finely chopped 2 tbsp. lemon juice 2 tbsp. horseradish 2 tbsp. parsley, chopped 1 tsp. salt 1/2 tsp. paprika 2 envelopes unflavored gelatin 1/2 cup cold water 1 cup heavy cream, whipped Procedure: Prepare the cucumber layer: Beat the cream cheese in a medium-sized bowl until softened and smooth. Beat in the sour cream, salt and red pepper seasoning. Stir in the cucumber, onion and dill. Set aside. Prepare the salmon layer: Flake or mash the salmon with a fork in a large bowl. Combine the mayonnaise, onion, lemon juice, horseradish, parsley, salt and paprika. Set aside. Sprinkle the gelatin over cold water in a 1-cup glass measure, let soften for 5 minutes. Set the cup in simmering water, stir to dissolve the gelatin. Remove from the heat. Stir 3 Tbsp. of the gelatin liquid into the cucumber mixture. Wet a 9x5x3 inch loaf pan, or 7 to 8 cup mold, with cool water and pour the cucumber mixture in. Chill while finishing salmon layer. Stir the remaining gelatin liquid into the salmon mixture. Fold in the whipped cream. Carefully spoon salmon mixture over the cucumber layer in pan. Cover pan and chill 6 hours or overnight. To serve, run the tip of a thin-bladed knife around the top edge of the mold. Dip the mold quickly in and out of hot water. Cover with a chilled serving platter, invert, shake gently to remove. Garnish with caviar, cucumber slices, lemon, and dill. Serve with party rye bread and crackers. From: The Best of Family Circle Cookbook -- Recipe Club, Some Hot August Giveaways at Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Chef Revival is giving away eight Classic Grilling Sets. Get ready for the grilling season with this heavy duty Grill Sox ($20), Denim Apron ($20),12 Inch Tongs ($5) and a Spice Kit ($25) A $70 Value each! Register to win a set! Register to WIN a Free an online Chef's Portfolio Package worth $185. Potential employers can view online; food pictures, menu samples, media exposure and more! Winner drawn on August 15th. Chef of the Month Cary Neff is giving away a copies of his cookbook, Conscious Cuisine. Register to win a free copy. -- Pecan Pancakes with Grilled Shrimp and Cucumber Salsa or Santa Fe Tapas Yield: 5 appetizer servings Don't be alarmed at the lengthy ingredient list; the red pepper sauce and the salsa can be made several hours in advance. Ingredients: Grilled Shrimp: 20 large shrimp, peeled, deveined 1/4 cup each: olive oil, minced cilantro 1 1/2 teaspoons minced garlic 1/2 teaspoon each: minced jalapeno, oregano 1/4 teaspoon each: salt, white pepper Roasted Red Pepper Sauce: 1 small red bell pepper, roasted, peeled, seeded, see note 1 cup fish stock or clam juice 1/2 teaspoon each: minced garlic, paprika 1/8 teaspoon each: salt, ground cumin, oregano, white pepper 1/4 cup whipping cream Cucumber Salsa: 1 small cucumber, peeled, seeded, finely diced 1 plum tomato, finely diced 1 green onion, chopped 1 tablespoon each: minced cilantro, sour cream 1 1/2 teaspoons fresh lime juice 1/4 teaspoon each: minced garlic, minced jalapeno, salt 1/8 teaspoon each: ground cumin, white pepper Pecan Pancakes: 6 tablespoons milk 1 egg, beaten 1 tablespoon melted butter 1 medium red potato, peeled, grated (about 1/2 cup) 1/2 cup finely chopped pecans 1/4 cup minced onion 2 tablespoons flour 3/4 teaspoon each: cornstarch, baking powder 1/2 teaspoon minced garlic Pinch each: salt, white pepper Oil for frying pancakes Cilantro sprigs for garnish Procedure: For shrimp, mix all ingredients in medium glass bowl. Refrigerate, covered, 1 hour. For roasted red pepper sauce, put all ingredients, except cream, into a small non-aluminum saucepan; simmer 20 minutes. Add cream and simmer an additional 10 minutes. Pure in blender or food processor until smooth. Taste and adjust seasonings. Keep warm. For cucumber salsa, mix all ingredients in a small bowl. Taste and adjust seasonings. For pecan pancakes, mix milk, egg and melted butter in small bowl. Mix all remaining ingredients, except oil and cilantro sprigs, in medium bowl. Stir in milk mixture until smooth. Heat a thin layer of oil in large non-stick skillet. Pour one-fifth of the batter into skillet to make a 4-inch-diameter pancake. Fry until golden and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes. Keep warm. While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on broiler pan or grill rack, 6 inches from heat. Cook, turning once, until pink and cooked through, about 4 minutes. To serve, put one pancake onto each serving plate. Top with cucumber salsa, arrange four shrimp on top. Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs. Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 4 inches from heat source. Roast, turning often, until the skin blackens and blisters on all sides, about 10 minutes. Wrap in foil and let stand 10 minutes. Use a paring knife to remove charred skin. Cut out core and seeds. >From Rebecca Radn -- QUESTIONS, Comments, Technical Support:


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