Mr. Bijoy Writes

  Avocados are pretty great.  In an attempt to put them on everything, a friend asked me to find a recipe for a simple avocado sauce. Since I'm a good friend, and all, I happily obliged. I also had the recipe tested for tastiness in my test kitchen. Yeah, I have one of those. Jealous? I would be. What ya need: 1 ripe avocado, seeded and gutted 1/3 cup of fresh cilantro 2 cloves of garlic, peeled Sea salt, to taste Black pepper, to taste 1 tablespoon of olive oil 1/2 tablespoon of red wine vinegar Juice of 1 lime Ok, so: Ready? Ok. Put all of the ingredients in a blender or a food processor and blend until smooth. Add more salt and pepper, to your liking. Oh hey, you're done.  Treat yourself to a cookie.

Last night I had a good time talking to my good friend Matt. He and I have always had a passion for ceviche in all of its glory. Therefore, today I give you a ceviche recipe. I hope you enjoy it! What ya need: 1 pound fresh Pacific halibut or other firm-fleshed fish 1 teaspoon kosher salt 3 tablespoons fresh lime juice 2 ripe avocados, peeled and pitted 3/4 cup green olives, sliced 1/2 cup tomatillos, diced 1/4 cup onion, very finely chopped 1/4 cup fresh cilantro leaves 1 jalapeño, stemmed, seeded, and minced (optional) 2 tablespoons olive oil Tostadas or tortilla chips Ok, so: Grab a sharp knife and chop the fish into half-inch cubes. Now grab a medium-sized bowl, and coat the fish with salt and lime juice by tossing it around in the bowl. Now let this sit and marinate for about 30 minutes, tossing it every so often to maintain the coating. Now dice your avocados into small cubes. Throw the avocados and the other ingredients into the bowl and season with olive oil to taste. Boom,...

Yum yums in ya tum tums!!!! What ya need: 2 large ripe avocados Juice of 1 lemon 4 cups Mushroom Broth (check other 8-11 post) Vegetable stock or water 1 potato, peeled and cut into 1⁄2-inch cubes Sea salt and freshly ground pepper 1⁄4 teaspoon hot pepper flakes 1⁄2 cup rice milk or soy milk 4 tablespoons chopped fresh chives or Basil Pesto, optional Ok, so: Grab your avocados and peel, pit and slice them in half. Place them in a bowl with some lemon juice. In a saucepan, bring broth to a gentle boil over high heat. Add avocados with lemon juice and potato. Season to taste with salt, pepper and hot pepper flakes. Cover, reduce heat and simmer for 15 minutes or until potato is soft. Let cool. In a blender, combine rice milk and avocado mixture and blend until smooth. Transfer to a bowl, cover and refrigerate for 1 hour or until well chilled. Ladle into soup bowls and garnish with chopped chives, if using.