Start by carefully splitting your avocados.
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Then your limes.
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Then the nectar of the gods - vanilla, with the nectar of Mexico.
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Fry some Niman Ranch Applewood Smoked Bacon and chop it, add some olive oil and black pepper.
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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.
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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.
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Roll the whole (re-affixed) avocado in the mixture. Use your warm bacon drippings, and ad some smoked salt and white balsamic.
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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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