Avocado Blt Frites With Malt Vinegar Dipping Sauce And Avocado Pudding Recipes

AVOCADO BLTS

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt.
• Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper.
• Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops.
• Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g

AVOCADO BLT, FRITES WITH MALT VINEGAR DIPPING SAUCE AND AVOCADO PUDDING

Steps:

• For the herb oil: Put the rosemary, thyme, 2 tablespoons oil, and garlic in a mortar and pestle. Grind until the herbs form a paste consistency. Put in a bowl, add the remaining 2 tablespoons oil, season with salt and pepper, stir to incorporate and set aside.
• For the avocado BLT: Preheat the oven to 350 degrees F. Line a baking tray with aluminum foil and put a cooling rack on top.
• Put the bacon on the cooling rack and cook in the oven until crisp, approximately 20 minutes, remove and set aside to cool.
• Put the bread slices on a tray, brush with herb oil and put in the oven until lightly toasted.
• To assemble: Put the avocado slices on the bread, smash with a fork, season with salt and pepper.
• Put 3 slices tomato over the smashed avocado and season with salt and pepper, follow with 4 slices bacon and finish with lettuce. Top with the remaining bread and cut in half.
• For the malt vinegar dipping sauce: Put the shallot, garlic, bay leaves, sugar, pepper, salt, and malt vinegar in a bowl, then stir and set aside.
• For the frites: Cut potatoes in equal-size sticks, approximately 1/4-inch wide. Put the potatoes in a large bowl, soak in cold water for a minimum of 30 minutes, maximum 24 hours.
• Heat the vegetable oil in a deep fryer or heavy-bottomed large pot to 325 degrees F using a deep-fry thermometer to register the temperature. Put a cooling rack on a baking tray.
• Drain the potatoes and dry thoroughly. Divide the potatoes into batches, fry the potatoes until lightly colored. Remove the potatoes and put on a cooling rack. Repeat with the remaining potatoes.
• Raise the heat of the vegetable oil to 375 degrees F and fry the blanched potatoes in batches until golden brown and crisp. Remove the frites from the oil and put in a bowl lined with paper towel, season with salt and continue to fry the remaining potatoes. Serve immediately with the malt vinegar dipping sauce.
• For the avocado pudding: Put 1/4 cup milk in a small bowl, sprinkle the gelatin over and stir to dissolve. Add the remaining milk to a small pot and warm over low heat.
• Pour a small amount of warmed milk into the bowl with the milk and gelatin, stir to incorporate, then pour the mixture back into the pot with the warmed milk.
• Put the avocado, lemon zest, lemon juice, salt, and condensed milk in the blender; add the warmed milk with the gelatin and puree until smooth.
• Divide the mixture evenly into serving cups, put the plastic wrap directly over the surface of the pudding to prevent a skin from forming, refrigerate for approximately 1 hour to set.

LOADED AVOCADO BLT

Steps:

• Mash avocado with a fork; stir in mayonnaise and lemon juice. Gently stir in cheese., Spread over toasts. Top 2 of the slices with spinach, tomato, bacon and remaining slices of toast.

VEGAN AVOCADO PUDDING

Steps:

• Whisk together the coconut milk, cocoa powder and agave syrup in a small bowl until combined. Transfer to a small food processor along with the avocado and salt and pulse until completely smooth and creamy, about 1 minute. Taste and adjust the sweetness with more agave syrup if needed. Divide between 2 small bowls. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.

AVOCADO BLT SLAW

Steps:

• Cook 4 bacon slices in a skillet with 1 teaspoon vegetable oil until crisp, 8 minutes. Drain on paper towels, then crumble. Add 1 sliced red onion to the drippings, season with salt and pepper and cook 2 minutes; let cool. Combine a 14-ounce bag coleslaw mix, 3/4 cup each sliced radishes and halved cherry tomatoes, 1/2 chopped cucumber and the red onion in a bowl. Puree 1 avocado, 3/4 cup buttermilk, 1/2 cup fresh parsley, 2 tablespoons chopped chives, the juice of 1/2 lemon, 1 teaspoon kosher salt and some pepper; toss with the slaw. Add the bacon. Chill 30 minutes.

BLT WITH AVOCADO SPREAD

Steps:

• Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.