Category Archives: avocado

Chicken Panini with Avocado Mayonnaise and Tomato Chili Jam

This recipe is taken from LCBO’s Food and Drink magazine Autumn 2012.  The recipe for the Tomato Chili Jam is also on this blog.  If you do not have a panini pan, use a skillet and press sandwiches down with a spatula. I used the food processor to make the avocado mayo with great results. I also used demi-baguettes.  I do not have a panini press, so i just pressed my sandwiches down with a smaller skillet, I found the spatula too small. 



CHICKEN
4 boneless, skinless chicken breasts, about 6 oz (175 g) each
2 tbsp (30 ml) olive oil
Salt and freshly ground pepper
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) paprika

AVOCADO MAYONNAISE
1 large ripe avocado
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) chopped coriander
1/4 cup (60 ml) finely chopped green onions
1 tbsp (15 ml) lemon juice
1/2 tsp (2 ml) sambal oelek or other Asian chili sauce
3 tbsp (45 ml) olive oil

4 ciabatta, Demi-baguette or buns
1/2 cup (125 ml) Tomato Chili Jam (recipe on blog)

1. Preheat oven to 450F.
2. Toss chicken with 1 tbsp (15 ml) olive oil and season well with salt and pepper, grated lemon rind and paprika.  Heat remaining 1 tbsp (15 ml) of oil in skillet over high heat, add chicken and sear for 2 minutes a side or until golden.  Place in oven and cook for 5 to 8 minutes or until juices run clear. Set aside.
3. Mash avocado in a bowl.  Add mayonnaise, coriander, green onions, lemon juice and sambal oelek.  Stir in olive oil and season with salt and pepper to taste.  Alternatively, place all ingredients in a food processor and combine.
4. To assemble: slice ciabatta open and generously spread 1 cut side with avocado mayonnaise and the other with Tomato Chili Jam.  Slice chicken and pile into the middle of the sandwich.  Repeat with remaining ingredients.
5. Heat a panini  or grill pan and grill sandwiches for 5 minutes, pressing down on the sandwich, or until warmed through.
Makes 4 sandwiches

Fire-Roasted Shrimp Cocktail

This recipe took a lot of time, but it was well worth it!  I took this recipe from “Food” by Guy Fieri.  I highly suggest making the Grilled Ketchup.  The recipe is on this blog as well.



SHRIMP
1 Tablespoon dried oregano
1 Tablespoon cumin seeds
1 garlic clove, crushed
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 Tablespoon olive oil
1 teaspoon hot sauce
1 pound shrimp (21/25 count), peeled, deveined, and butterflied

COCKTAIL MIXTURE
1 1/2 cups Grilled Ketchup (recipe on blog) or regular ketchup
12 ounces orange soda
1/3 cup fresh lime juice
3 Tablespoons hot sauce
1 English cucumber, peeled and cut into 1/2-inch dice (about 2 cups)
2 avocados, pitted, peeled, and cut into 1/2-inch dice
1 cup 1/2-inch-diced red onion
3 Tablespoons chopped cilantro
Lime and saltine crackers for garnish

1. FOR THE SHRIMP, mix all the ingredients except the shrimp in a resealable 1-gallon plastic bag.  Add the shrimp and marinate in the refrigerator for at least 1 hour or up to 6 hours.
2. Preheat the grill to medium-high.  Remove the shrimp from the marinade and drain well.  Discard the marinade.  Grill the shrimp until opaque, about 3 to 5 minutes.  Remove from the heat and refrigerate immediately.
3.  FOR THE COCKTAIL MIXTURE, combine the ketchup, soda, lime juice, and hot sauce in a large bowl and mix until blended.  Gently mix in the cucumber, avocado, onion, and cilantro.
4.  Cut each shrimp into 4 pieces (in half, then each half in half). Stir the shrimp into the cocktail mixture.
5.  Serve in martini glasses with slices of lime and saltine crackers.