MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Liver Alive w/Avocados
Categories: Offal, Fruits, Citrus, Wine
Yield: 4 Servings

1/2 c A-P flour
1 ts Salt
1/4 ts Fresh ground black pepper
6 lg Avocados
1/4 c Fresh lemon juice
12 sl Calves liver; very thin cut
3/4 c Butter; divided
Juice of 3 lemons
1/2 c Beef broth
1 ts Minced fresh thyme
+=OR=+
1/2 ts Dried thyme
1/2 c Minced fresh parsley
2 tb Dry white wine

In flat dish, mix together flour, salt and pepper; set
aside. Peel avocados and cut into thin slices. Sprinkle
w/1/4 cup lemon juice; set aside. Thoroughly dry liver
slices.

Dip slices of liver and avocado into seasoned flour and
pat between hands to give them a thin dusting. Heat 4 Tb
butter in heavy skillet until foam subsides. Saute liver
and avocados quickly, a few at a time, about 1 1/2 min
per side or until liver is still pink in center. Arrange
liver and avocados alternately on heated platter; keep
warm.

In same skillet, melt 1/2 cup butter. Heat until butter
just browns. Add juice of 3 lemons, beef broth, thyme,
parsley and wine. Stir to mix. When sauce is bubbling,
pour over liver and avocados and serve.

Creme de Colorado Cookbook (1987)

From the collection of Jim Vorheis

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "Reason has always existed, but not always in a reasonable form" - Karl
arx
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Avocado Soup w/Radishes & Cilantro Cream
Categories: Soups, Fruits, Chilies, Dairy, Herbs
Yield: 4 Servings

2 tb Avocado oil
1 tb Walnut oil
+=OR=+
3 tb Fruity olive oil
1 md Yellow onion; chopped
4 cl Garlic; peeled, minced
1 1/2 Inch piece ginger; peeled,
- minced
3 Serranos or jalapenos;
- stemmed, seeded, minced
4 c Chicken broth *
3 lg Ripe Haas avocados
2 Limes
1/2 c Sour cream
2 tb Half & half
1/4 c Cilantro leaves; very finely
- minced
1 ts Ground Coriander
Salt
1 bn Radishes; 10-12
Black pepper

* Use two cans of chicken broth w/a little water or 1 paper
carton (32 oz).

Heat the Avocado oil or two tablespoons of the olive oil in
a saucepan and add chopped onion. Saute for 5 minutes and
add garlic, ginger and 2 of the peppers. Saute for another 5
minutes. Add the stock, simmer for 10 minutes and remove
from heat. While the stock and vegetables are simmering, cut
the Avocados in half and seed and peel them. Chop the
Avocados, toss them with the juice of 1 lime and place about
half the Avocado in a blender container. Add hot stock and
vegetables until container is about 3/4 full and process
until the mixture is smooth and liquid. Chill the soup
thoroughly, preferably for several hours.

To make the cilantro cream, stir the sour cream and
half-and-half together, add the chopped cilantro, the
remaining chili pepper, the ground coriander and salt to
taste. Chill until you are ready to use it. Cut the radishes
in small julienne and toss with the walnut oil or the
remaining olive oil, the juice of 1/2 lime and salt to
taste. Chill until you are ready to use them.

Taste the chilled soup and add salt and more lime juice to
taste. Ladle it into chilled soup bowls. Top each serving
with a tablespoon of cilantro cream and a tablespoon of
julienned radishes.

Variation: This soup is also delicious when served hot and
is an ideal opening to a hearty Mexican meal.

From: The Good Cook's Book of Oil & Vinegar by Michele Anna
Jordan

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Vegetables lack purpose when unaccompanied by a good cut of meat.

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