Avocado Relish Recipes

Steps:

• For the crab cakes: Combine the mayonnaise, Dijon mustard, stone-ground mustard and paprika in a large bowl. Add the crab, parsley and green onions and gently mix to combine. Begin adding the breadcrumbs 1/4 cup at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the sour orange sauce: Combine the orange juice, lime juice, vinegar, chile powder, cumin and garlic in a medium saucepan, bring to a simmer over high heat and cook until reduced by half; season with salt and pepper. Strain into a bowl, add the honey, oregano and zest and let cool to room temperature before serving.
• For the mango-avocado relish: Combine the avocado, mango and red pepper in a medium bowl. Toss with the cilantro, canola oil, lime juice and salt and pepper. Let sit at room temperature for 30 minutes before serving.
• To finish the crab cakes, divide the crab mixture into 8 cakes and place on a parchment-lined baking sheet. Brush the tops of the cakes with mayonnaise and place overlapping layers of sliced plantains on top. Season the tops with salt, pepper and chile de arbol.
• Heat 3 tablespoons of canola oil in a large nonstick saute pan over medium heat until the oil begins to shimmer. In batches, add the crab cakes plantain-side down and cook until golden brown, about 5 minutes. Flip and continue cooking until just heated through, about 5 minutes longer. Repeat with the remaining crab cakes, adding up to 3 tablespoons more oil if needed.
• To serve, spoon some of the sour orange sauce into the bottom of 4 shallow bowls. Top with 2 crab cakes followed by some mango-avocado relish. Garnish with cilantro leaves.

Steps:

• In small bowl, combine avocado and lime juice; set aside.
• In a separate bowl, combine remaining ingredients, mix well and carefully fold into avocado mixture.
• Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
• Just before serving, stir well.
• A nice addition to broiled chicken or fish.

Steps:

• Dice avocado and fold in remaining ingredients.
• Correct seasoning.

Steps:

• For the chicken: Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat with the oil; allow the skillet to warm. During this time, sprinkle both sides of the chicken with the seasoning. Add the chicken to the heated oil, skin side first. Allow the chicken to sear on the skin side for 3 to 4 minutes, then reduce the heat to medium and continue to cook for 2 minutes. Flip and repeat the process for 4 to 5 minutes, then finish the chicken in the oven until it reaches 160 degrees F internally. Once cooked, remove the chicken from skillet and allow to rest. Then add the butter and stir into the pan sauce.
• For the relish: Over medium heat, warm a saute pan and the oil. Then add the onions and potatoes, cooking for 2 minutes. Next, add the vinegar and lemon juice, then cook to reduce the liquid for 1 minute. After reducing, add the strawberries, avocado, tomatoes, salt and pepper, and cook for final 1 minute. Remove and portion to platter or plates. Place the chicken atop the relish to serve and finish with butter sauce.

Steps:

• Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
• Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.

Steps:

• Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
• Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.
• Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.

Steps:

• Mix the vinegar, orange juice, orange peel, salt and pepper in a medium bowl.
• Gradually whisk in oil until dressing is thoroughly blended.
• Stir in the tomatoes, cilantro, shallot and jalapeno, toss lightly to mix; allow to stand, covered, at room temperature for up to 2 hours to blend flavors.
• Just before serving, cut avocados lengthwise into halves; remove and discard pit, cut the avocados lengthwise into 1/2-inch thick slices.
• Arrange the avocados over chilled, lettuce lined plates; top with tomato relish and garnish with a spring of cilantro, orange peel or tomato wedge.

Steps:

• In a heavy 2-quart saucepan combine all ingredients except avocados. Boil corn mixture, stirring occasionally, 5 minutes and cool completely. Corn mixture may be made 1 week ahead and chilled, covered.
• Strain corn mixture through a sieve into a bowl, reserving cooking liquid. Halve, pit, and peel avocados. In a bowl mash 1 avocado half. Finely chop remaining avocado and add to mashed avocado with corn mixture and 2 tablespoons reserved cooking liquid, tossing to combine well. Relish may be made 1 hour ahead and chilled, its surface covered with plastic wrap.

Steps:

• Make mousse:
• Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper.
• Quarter, pit, and peel 2 avocados. Purée avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.
• Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat. Add to avocado purée and blend until smooth.
• Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado purée gently but thoroughly, then fold in diced avocado. Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap. Chill mousse until set, at least 2 hours.
• Make relish:
• Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon. Let stand at room temperature 1 hour (for flavors to develop).
• Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper. Serve with relish.

Steps:

• Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.

Steps:

• Avocado Jalapeno Relish: In a medium bowl, mix all relish ingredients but the lime juice. Stir gently with a fork to mix. Drizzle the lime juice over all to evenly distribute. Stir gently until fully incorporated. Cover with plastic wrap and place in the fridge until ready to assemble the burgers.
• Cumin Garlic Mayo: In a small bowl, mix the mayo, cumin and garlic. Cover and refrigerate until ready to use.
• Southwest Burgers: In a large bowl, crumble the beef apart and spread out across the width of the bowl. Add the onion and patty seasonings by sprinkling over the beef to evenly distribute. Mix gently with your hands, careful to not overwork the meat. Form into 6 patties.
• To cook the patties, heat the grill or grill pan to medium high. Place the patties on the grates and cook for 5 minutes. Flip and grill another 4 minutes. Add the cheese slices and allow to melt, about 1 minute. (This cooking time was done on a gas grill for medium- medium well. Use a meat thermometer for your desired temperature. Your cooking time will vary if the patties have been refrigerated.).
• Place the buns cut-side down on the grill until slightly toasted, about 1 minute. Keep a close watch, they can burn quickly.
• To assemble, spread the mayo mixture on the bottom bun, about 1 heaping tablespoon. Place 2 or 3 pieces of lettuce as desired. Place the burgers on top, then the sliced tomato. Spoon on two generous tablespoons of relish. Add red onion if desired. Place top bun. Repeat for remaining burgers.

Steps:

• Combine avocados, red onion, and lime juice. Season with salt and pepper.