Wednesday, June 10, 2009

Filet mignon & guacamole sandwich on whole grain bread

We had gone to a French restaurant the night before, and being famished from my Pilates class as always, I took the five-course tasting menu. I was full after half of the appetizer which was the size of a main course! So obviously, when my filet mignon came along, I took two bites and had to settle for taking it home.

You know what? No regret!!! My BF actually said he wish he'd done the same because the next day, we had amazing sandwiches for lunch.

And the best part about making lunch when you just want to sit & enjoy the sun in the backyard, is not having to make it. Left-overs make the best meals sometimes!

Having that abundance of avocado, I made guacamole for the sandwiches. Great combo! It made me think of a Chilean Chacarero.

Quick guacamole
  • 1 ripe avocado
  • juice of half a lime
  • 1 Italian tomato, diced, without the seeds
  • a few branches of coriander, chopped
  • sea salt to taste
Roughly mash the flesh of the avocado in a medium bowl. Squeeze in the lime juice. Mix around for even coverage. Toss in the tomato and the coriander. Add salt to your liking.

Spread guacamole over toasted whole grain bread, or baguette, and top with sliced meat. What? Oh come on, don't tell me you don't have a left-over grilled steak somewhere in the fridge with this BBQ season!!!!!!

Now take a bite and "Hhhhhmmmmmmm...." Oh! And if you like it hot, squeeze some Sriracha in your sandwich.

Serve with tortilla chips to scoop up whatever guacamole left over or fallen out.

Monday, June 8, 2009

Mango Avocado Ice cream

Imagine my surprise when a few days ago, a close family friend brought us a full box of ripe avocado. A WHOLE BOX!!! I mean, I've never had more than four avocados at a time in the house... Whenever I see them at the grocery store, they'd be either too ripe, or too expensive. Only once in a blue moon would I see a perfect bunch.


In Vietnam, we eat avocados like fruits. Slice one open and sprinkle some sugar on top, and just spoon. Or whiz together in the blender some avocado, condense milk & ice and you've got a hefty smoothie. The first time I saw slices of avocado in a salad, I actually thought it was gross...

So I went to sleep thinking of all the things I can do with the them... Ah!!! The creamy green flesh that tastes awesome savory or sweet. I then woke up thinking of them. It was like that for a few days... really obsessive... so I knew I had to make something before my brain explodes green goo...

I used to blend avocado & Ataulfo mango together with a touch of lime, and eat it chilled like a pudding-ish dessert. So I thought I could make an ice cream version. And since avocado is already fatty & creamy enough, I went with whole milk instead of cream

Avocado Mango Ice cream
  • flesh of 1 Ataulfo mango
  • flesh of 2 ripe avocados
  • juice of 1 lime
  • 1 cup to 1 1/2 cup of whole milk
  • 3 Tbsp honey
Blend everything together in a blender until smooth. Refrigerate over night. When ready, churn in your ice cream maker as according to the manufacturer's instruction.

I didn't have any pistachio nuts on hand, but if you do, chop some and sprinkle on top. It's such a great combination :)

P.S: So, 80 cookies sold and all of the $220 raised donated to Amnesty International from Tramie's Kitchen. Together, the Yoga Mala this passed Sunday raised $5053!!!! Isn't that awesome!!!??? I'm now left with a sunburned nose and it actually hurts LOL!!!