Tag Archives: avocados

Serrano Ham Tapas – A FEAST for your eyes and your tummy!

By Chef Lippe

Serrano ham at market

Serrano ham is one of Spain’s favorite meats. When you walk into any tapas bar, restaurant or little shop you will see the hams hanging from the wall or a wall decorated with the ropes from the ham. I have included the recipe for one tapa and pictures from many others. It has also become a favorite at my Farmers Market stands.

I hope you have fun making and eating these!

Chef Lippe

stuffed-endives

Ham and Chicken Stuffed Endives

Left over chicken

Serrano Ham

Alioli

Salt and Pepper to taste

Directions

Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on plate.

Spoon 1 teaspoon of alioli along the bottom of each leaf.

Arrange shredded chicken on alioli and top with Serrano ham

Drizzle with good olive oil and server with tomatoes and fresh bread.

Enjoy the rest of my many uses of Serrano Ham or better yet come and visit our market stand and try a taste!

Asapargus-Wrapped

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Filed under Artisan Cheese, asparagus, Avocados, Bread, Cheese, Cheese Crisps, Chef Lippe, figs, Food, Food blog, fruit, Manchego, Membrillo, olive oil, peach, pineapple, Quince Paste, recipes, Serrano Ham, spices, Tapa, tomatoes

Chocolate Truffle Surprise

Avocado Chocolate Truffle

By Chef Lippe

Super easy truffle that will keep you coming back for more.  This is another one of those recipes that I just don’t say what is in it until after they tell me if they liked it. Even my own Dad who loves avocados turned his nose up to this one based on the name only the first time I offered them to the family.  So the next time I made them, I changed the color sugar coating, and just said they were chocolate truffles. They were a HIT!  So if you are BRAVE enough to try this recipe you will be hooked after the first bite. You can even play a game with them to see if they can guess the secret ingredient.

Ingredients:

½ cup butter

1 large very ripe avocado, peeled and pit removed

1 ½ teaspoons pure vanilla extract

1 ¼ cup unsweetened cocoa

3 cup powdered (confectioners) sugar

Sugars for rolling

Directions:

In a large saucepan over low heat, melt butter, remove from heat and set to the side.

In food processor or blender, puree the avocado until a smooth consistency (add a little of the melted butter if needed to make sure it is a smooth consistency with no chunks)

Add avocado puree, vanilla, powdered sugar into sauce pan with butter. Mix well and then place in refrigerator until it hardens.

Once this mix is firm scoop and roll into balls about ¾ inch in size.  If mixture starts to get too soft to form balls place in freezer for a few minutes.  Place balls on a cookie sheet lined with a piece of paper.  Place balls in refrigerator until firm.

This time roll balls into either powdered sugar or colored sugar to coat outside.  Store in refrigerator until a few minutes before you want to serve.

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Filed under Avocados, Chef Lippe, chocolate, Food, Food blog, recipes

VEGAN CAVI-ART VS CAVIAR

VEGAN CAVI-ART VS CAVIAR

By Chef Lippe

For those of you who know me, you know that I am a strong supporter of sustainable, cruelty free food sources, a part of the slow food movement and in love with anything Artisan. Last night I did a taste test with my friends. I made some of my favorite appetizers and did a little switch.  In the past whenever I tried to get my partner to eat vegetables her exact words “you mean green stuff…NO way” so to say a dish is vegan is the kiss of death with her. I was also amazed to learn that a lot of my friends felt the same way. So last night was an ALL VEGAN night of appetizers by surprise. They all thought that they were eating caviar. They were a hit and everyone truly loved them. The best part is that Cavi-art is made with seaweed that looks and tastes like lumpfish caviar, will not discolor on my dishes like real caviar, can be served hot or cold, is cholesterol free, low fat and salt, and has no AZO colors and best of all it is fish friendly and good for the environment! I know this sounds like an advertisement but I know how hard it is to get some of my friends to try something that is vegan. For my vegan friends I know you will love these.

As always enjoy!

Avocados and Pastry Puffs

Ingredients:

2 avocados

2 tablespoons vegan mayonnaise (see recipe below)

2 tablespoons black Cavi-art

½ teaspoon lemon juice

Pinch of salt and pepper

Directions:

Mash avocados and mix with the other ingredients. Fill precooked pastry shells and your done!

Stuffed Avocados

Ingredients:

2 avocados

2 tablespoons salmon Cavi-art

1 & ½ tablespoons orange red Cavi-art

2 tablespoons finely chopped fresh dill

1 pinch grated lemon peel

1 tablespoon mild chili sauce

Soy Protein:

¼ cup soy protein strips

2 cups water

1 teaspoon sea salt (I used chili flavored)

2 tablespoons beet juice (optional)

1 tablespoon algae (optional)

Mayonnaise:

¼ cup soymilk

½ tablespoon mustard

½ cup grapeseed oil

1 pinch sea salt

¼ teaspoon apple cider vinegar

½ teaspoon lemon juice

Directions:

Bring water with beet juice, salt and algae to a boil, add soy strips, let simmer for 12 to 15 minutes. Let cool and press out most liquid. Cut into smaller pieces.

In a blender mix soymilk, mustard and salt while blender is running add oil little by little then the vinegar and lemon juice. Mix the mayo with Cavi-art, dill, lemon peel, chili sauce and soy strips. Put the mixture in the fridge for an hour.

To serve, cut avocados in half, take out the pit and a little of the avocado meat to make more room for the filling. Fill with mayo mixture, garnish with salmon Cavi-art, dill sprigs and a lemon slice.

Credit to Nina Andersson, for recipes

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Filed under Avocados, Cavi-art, caviar, Chef Lippe, Food, Food blog, Soymilk, Vegan