rjw@ptsfc.UUCP (Rod Williams) (02/06/85)
Here in San Francisco, this is a great time to get good avocados -
the big black crinkly ones are the best - so last Saturday, I had
some friends over and served a simple and delicious appetizer of
avocado halves stuffed with a big scoop of baby shrimp, which I
first marinated for a couple of hours in the Balsamic Vinaigrette
on Page 211 of the Silver Palate Cookbook.
It goes roughly like this:
1 clove garlic (whole) 3 TB Balsamic Vinegar*
1 TB Dijon-style mustard 1 cup oil (I use half extra-virgin
Salt & Pepper to taste (olive and half grapeseed, but you
could use any good salad oil)
* Balsamic Vinegar is a dark pungent Italian substance
available in the more obscure delis & foodstores
Cut the garlic clove in half and rub the cut sides around a small
bowl. Reserve the garlic. Add the mustard and vinegar and whisk
until smooth. Pour the oil in a thin stream and keep on whisking.
The mixture becomes quite thick as the oil is incorporated into
the mustard (I think there's probably a more scientific explanation
of this phenomenon :-)) Taste the results and add salt and pepper if
you think it's needed. Then put the garlic back in and allow to sit
at room temperature for about 1 hour.
It keeps in the refrigerator for weeks - if you can resist it. Also
delicious if you crumble in some blue cheese and/or chopped parsley.
Bon Appetit!
--
rod williams
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dual!ptsfa!ptsfc!rjwweber@harvard.ARPA (Fred Weber) (02/08/85)
> Here in San Francisco, this is a great time to get good avocados - > the big black crinkly ones are the best - so last Saturday, I had > some friends over and served a simple and delicious appetizer of > avocado halves stuffed with a big scoop of baby shrimp, which I > first marinated for a couple of hours in the Balsamic Vinaigrette > on Page 211 of the Silver Palate Cookbook. You've hit upon one of my favorite foods here. A great extension of the idea which we like is to slice the avocado thinner and mix in slices of papaya to make a bed for the shrimp. Fred Weber