Start by carefully splitting your avocados.
Then your limes.
Then the nectar of the gods - vanilla, with the nectar of Mexico.
Fry some Niman Ranch Applewood Smoked Bacon and chop it, add some olive oil and black pepper.
Scoop the avocado out of its shell keeping it whole. Then scrape out much of the meat leaving an outer lining. Mush the scrapings, adding a bit of vanilla, salt and tequilla. Refill the lining and then fill with the bacon to imitate the pit.
Do that for both sides, and re-affix the two sides of the avocado. Combine black sesame seeds, a bit of cumin, black pepper and crushed pistachio.
Roll the whole (re-affixed) avocado in the mixture. Use your warm bacon drippings, and ad some smoked salt and white balsamic.
Toss with lettuce, add nice tuna (not Starkist) and enjoy!
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3 comments:
GFron,
This looks absolutely amazing-- and the photography is beautiful too. I'm going to try it ASAP.
Tim and I honeymooned in St Lucia-- they have avocados there that are unbelievable. You should get there and try sometime.
That's aweome Rob. I'm loving the way you reconstructed the avocado.
Jeanne - there are just two produce that I have actual angst pains because the US equivalents are so lousy...avocados and mangoes. So if St. Lucia is where we need to go...we're off!
And Larry, there's a new blog that I'll need to point you toward which inspired the idea...the most gorgeous one yet. A bit more fashion than food however.
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