Avocados with strawberry salsa and crispy tortilla stri pt 1

Yield: 1 Servings

Measure Ingredient
1 Fresh serrano or jalapeno chili
1 cup Finely chopped strawberries
1 cup Finely chopped white onion
2 tablespoons Finely chopped fresh coriander
½ teaspoon Fresh lime juice
¼ teaspoon Salt
½ teaspoon Sugar if desired
3 5-inch corn tortillas
Vegetable oil for frying
1 Firm-ripe avocado
2 8-ounce grilled chicken breasts
2 plates.


Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.

In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.

Stack tortillas and cut them in half. Cut stacks crosswise into ½-inch-thick strips and in a heavy skillet heat ½ inch oil over moderate heat until hot but not smoking. Working in two batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to

paper towels to drain. Sprinkle fried tortilla strips with salt to taste.

Halve the avocado, removing the pit, and peel. Slice each half lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with the avocado, onto Spoon about ½ cup strawberry salsa over each fan and mound crispy tortilla strips alongside.

Yield: 2 servings

STRAWBERRY CREME CARAMEL TART Recipe By: Cooking Live Show #CL8911 Categories: Cooking Live, Import Creme caramel: 1¼ cups whole small strawberries (about 30), trimmed 1 ¼ cups granulated sugar 1 ½ cups heavy cream 1 large whole egg 3 large egg yolks 1 teaspoon vanilla Pastry crust: 1 cup all-purpose flour 2 ½ tablespoons packed brown sugar ¼ teaspoon salt 5 tablespoons unsalted butter, cut into pieces and softened slightly 1 ½ to 2 tablespoons ice water Garnish: small strawberries Make creme caramel:

Preheat oven to 225 degrees F. Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly. Transfer baking sheet to a rack to cool strawberries.

Increase temperature to 350 degrees F.

In a dry heavy saucepan cook granulated sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly. Put pie plate in a baking pan.

In a saucepan heat cream just to a boil and remove pan from heat. In a bowl whisk together egg, yolks, vanilla, and a pinch of salt until combined well and in a stream add warm cream, whisking. Skim off any froth and carefully pour custard into pie plate. Arrange strawberries decoratively on their sides in custard (custard should completely cover strawberries) and add enough hot water to pan to reach halfway up side of plate. Bake creme caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly (custard will continue to set as it cools). Remove plate from pan and cool custard completely on a rack.

Chill creme caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.

Make crust:

In a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal. Add 1 tablespoon ice water and toss mixture with a fork until incorporated. Add some or all of remaining ice water, ½ tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour.

On a lightly floured surface roll out dough into a 10-inch round continued in part 2

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