Ensalada De Palta Aguacate Frita Y Pavo Recipes

AVOCADO GRAPEFRUIT SALAD (ENSALADA DE PALTA Y TORONJA)

Steps:

• To make the grapefruit segments: Cut both ends off the grapefruits and stand the grapefruits on a cutting board. With a paring knife, trim off the peel and white pith from the grapefruits, removing as little of the grapefruit flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After you've cut all the segments, squeeze all the juice out of the membranes into the bowl. Refrigerate the segments in the juice until needed, up to 2 hours.
• Just before serving, cut the avocados in half, remove the pit and peel the halves. Slice each half lengthwise into 6 thin slices. Drain the grapefruit and reserve the juice (for the salad, if using, or as a treat for the cook). Add the avocado to the grapefruit along with the olives and lime juice. Toss gently to mix, while adding just enough olive oil to coat the avocado. Season, to taste, with salt and pepper and toss again. If you like, use a little of the reserved grapefruit juice to add a little zing to the salad.

ASADO CON PALTA

Steps:

• Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours.
• Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm.
• Slice the roast and add it to the sauce to warm up.
• To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions.
• Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes.
• Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes.
• Bake at 400 degrees F for 9 minutes.
• Fill a heavy put with 2 inches of oil and heat to 350 degrees F.
• Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels.

CUBAN AVOCADO, WATERCRESS, AND PINEAPPLE SALAD (ENSALADA DE AGUACATE, BERRO, Y PIñA)

Steps:

• Preparing the Watercress
• Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.
• Broiling the Pineapple
• Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.
• Preparing the Dressing
• Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.
• Peeling the Avocado
• Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.
• Assembling the Salad
• Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter.
• Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

AVOCADO SALAD (ENSALADA DE AGUACATE)

Steps:

• MARINATE THE ONION:.
• Place the onion slices and vinegar in a resealable plastic bag, press out as much air as possible, and close the bag.
• Alternatively, place the onion and vinegar in a small bowl and put a piece of plastic wrap directly on the surface of the ingredients so that the onion slices remain submerged in the vinegar.
• Allow the onion to marinate for at least 30 minutes.
• ASSEMBLE SALAD:.
• Reserve a few tablespoons of the vinegar used to marinate the onion before draining the onion slices and setting aside.
• Place the avocado slices on a serving platter and top with the red onion slices.
• Drizzle the oil and reserved red wine vinegar over the salad and season with salt and pepper to taste.

AVOCADO AND PINEAPPLE SALAD - ENSALADA DE AGUACATE Y PINA

Steps:

• Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
• Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.

ENSALADA DE PALTA (AGUACATE) FRITA Y PAVO

Steps:

• Milanesas de palta . - Pele la palta, corte a la mitad, retire el carozo y la piel del centro. Corte en gajos. - Bata el huevo y condimente con sal y pimienta a gusto. - En un procesador coloque las avellanas y procese. - En un bowl con pan rallado coloque las avellanas molidas y mezcle. - Pase la palta por huevo y luego por la mezcla de pan rallado y avellanas molidas. - En una sartén con aceite neutro bien caliente fría las milanesas de palta. Retire sobre papel absorbente. Reserve. . Palillos crocantes . - Ralle el queso parmesano. - Bata el huevo. - Separe los discos de masa para empanadas. - Sobre la mesada coloque los discos de masa para empanadas, rellene con queso parmesano rallado y enrolle. - Corte a la mitad, amase y estire hasta lograr un cilindro fino. - En una placa para horno coloque los palillos de queso parmesano, rocíe con aceite y pinte con huevo batido. - Precaliente el horno a 180º. - Lleve al horno y cocine durante 10 minutos. . Salsa . - Corte el limón a la mitad. - En un procesador coloque las anchoas, las alcaparras, el atún, el caldo de verduras. Condimente con sal y pimienta. - Agregue el jugo de ½ limón. Procese y añada de a poco el aceite de oliva. . Vinagreta de ananá . - Pique el ananá. - Corte el limón a la mitad. - Corte la mezcla de lechugas con la mano. - En un bowl coloque el ananá, añada el jugo de limón y condimente con sal y pimienta. - Incorpore el aceite de oliva de a poco, mezclando con un batidor de alambre. Mezcle hasta emulsionar. - En un bowl coloque la mezcla de lechugas y condimente con la vinagreta de ananá. . Presentación . - En un plato coloque 6 rodajas finas de pechuga de pavo, la mezcla de lechugas condimentada con la mezcla de ananá, la palta frita. - Decore con alcaparras, rocíe con la salsa y la vinagreta de ananá. Termine con los palillos crocantes.