Over Weight and Over 50» Recipes

Soon to be my World Famous Avocado Salad Dressing

javajoba — Sun, 06 May 2012 11:36:00 +0000

Soon to be World Famous Avocado Salad Dressing

This paleo salad dressings creates a very creamy texture and just enough spice to make it interesting and works well with strong green leafy vegitables like kale. And of course it can be used on burgers or fish.

That´s right, no olive oil is needed, the healthy fats come from the avocados. And lemon juice is used instead of vinegar. An over all very healthy salad dressing.

Steps	Ingredients	Process
My Soon to be World Famous Avocado Salad Dressing
Step 1	Red Onions Garlic optional	Finely Cut the red onions add flavor & is very pleasing to the eye, and finely chop the garlic, if you're going to use it, and let them both breath for about 10 minutes before adding. This helps get rid of the sulfur smell.
Step 2	Avocados Lemon juice Water	Portions: About a 1/4 to a 1/2 lemon well squeezed to 1 avocado and several table spoons of purifier or spring water for the right consistancy. Mash the avocados, lemon juice and water together for the right texture for the dish. When using an emulsifier the mixture turns to foam.
Step 3	Spices	Add salt pepper, and etc. Add water for the right consistency if necessary. Refrigate for about 3 hours to let the spices permeate into the mix.
Alternatives	Garlic, Finely cut sun dried tomato´s(maybe soak them before adding) mustard, fresh cilantro, olive oil, Apple cider vinigar or a vinigar of your choice can be used instead of lemon juice. After mixing the dressing and salad, sprinkle roasted semame seeds on top.
This recipe should be used within 24 hours and kept well refrigerated because of the avocados oxidizing.. There are no mesurements, but after making once or twice you will easily be able to eye ball the right amounts and make variations easily.

You can create different textures by:

Using an emusifier will make the dressing smooth & foamy.
Smashing the avocado with a fork will have more liquid and there will be more chuncks of avocado and the flavors will be a little more distinct.

Do you have any ideas, or special spices you like to use? Help make this a world famous salad dressing by leaving your ideas below.

Storing and Selecting Fish

javajoba — Tue, 11 May 2010 06:18:21 +0000

Buying Seafood

Buy your seafood from reputable dealers who keep their seafood refrigerated, displayed and properly iced.

Look for possible cross contamination of cooked and raw fish and shellfish when displayed in the same display. Make sure each display is separated from the next display so the juices from one fish does not mix with the next.

Never buy cans that are dented.

Don't buy frozen seafood if the package is dented or open.

Selecting fresh fish

Look for firm, shiny fish that bounces back when touched.

If the head is on: The eyes should be clear not foggy. The gills should be bright read or pink with no slime.

The fish should smell like an ocean, not fishy.

Scales will be shiny and cling to the skin when fresh.

Steaks and fillets will be moist with no discoloration when fresh.

Storing

Store fresh fish in it's original wrapper.

If not cooked in 1 or 2 days: Wrap the fish in in a air tight bag to protect from air and moisture and put it in your freezer.

Keep raw seafood and utensils away from cooked or ready to serve foods.

Quiche Loraine

javajoba — Mon, 19 Jan 2009 01:55:19 +0000

Maybe one of the best Quiches I have every had.

Even after working on this photo after 2 years, I could still smell all the aromas.

Gourmet Gourmet is located in the middle of Amelia Island, next to the Fire Station, north of Jacksonville Florida.

Flan

javajoba — Mon, 19 Nov 2007 12:44:42 +0000

This well may be the best Flan I have ever eaten. A smooth creamy pudding with a caramel top and I think a touch of vanilla and something else. There’s some fruit on the side and a rich dark chocolate netting.

Zen Restaurant is located at the Crane Resort in Barbados.