Tag Archives: lime

Avocado Sandwiches: Possibilities & Permutations

Are you looking for an avocado sandwich recipe? I was not really until I came across a recipe in Australia’s glorious gastro-porn, delicious.

In fact, I have hesitated to post about sandwiches, as they seem, um, well, so easy and straightforward.  So why bother?  Then this month’s Saveur arrived: The Sandwich Issue.  I happened to note that this excellent, wide-ranging, and thorough overview of (mostly American) sandwiches did not have many of the avocado varieties I often eat.

Avocado is one of the best sandwich ingredients I have come to realize over the years.  In fact, I myself have developed a number of avocado sandwiches varieties – more or less variations and permutations of other classics.

For instance, instead of a classic bacon-lettuce-and-tomato, I use prosciutto, a bit of mayonnaise, avocado, and tomato – faster, easier, and less messy than cooking bacon. This is one of my favourite sandwiches.  I serve it on sourdough, wholegrain, or even challah, for real decadence.  In my feeble attempt to mitigate the sandwich’s fat content, I remove the white lardy edges of the prosciutto and offer it to Jinja and George (who, BTW, might continue their April Fools Day food blog, I Can Haz Food Blog, due to interest from readers of IslandEAT).  These two cats sure love their prosciutto!

One sandwich I have developed of late is kind of a French tartine, with slow-roasted garlic spread over Dijon mustard on a multigrain flatbread or crackers, topped with a sliced avocado fanned out in wedges.  Sea salt (fleur de sel works especially well) and scads of freshly cracked black pepper are all you need for a great snack, brunch option, or lunch.  The tangy mustard and and nutty sweetness of the roasted garlic are superb complements for the rich creaminess of the avocado and the crunchy counterpoint of the flatbread – and vegan, vegetarian, and very healthful, too!

For the recipe – and the review…

Continue reading

Halibut in Lime, Ginger, and Cayenne Cream Sauce: Super-fast and satisfying dish – just for the halibut

As I mentioned before, I was rather odd as a child.  One example that comes to mind – with halibut as a punch line – was an overnight field trip to a wilderness campground around age 11.

I had taken karate before this trip, yet I stopped upon reaching the first belt (the yellow belt, which is a cowardly far cry from the ultimate:  the famous black sash).  However, I was happy with that rank and to have achieved one higher level; I really did not care for the martial arts.  So I continued to wear my karate get-up – replete with the yellow belt – whenever possible.

During this particular trip, the fizzy candy which explodes in one’s mouth called, “Pop Rocks”, were all the rage.  I had a variety of packets with me, which I shared with my friends.  (This is the first of two-sort-of-but-not-really-directly-food-related references in this flashback).  The karate outfit fortunately had pockets for hiding “Pop Rocks” and other candy.

After the dinner in the “mess hall”, which I definitely do not remember, we participated in skits.  I was in a skit with another boy and it was a joke, the punchline of which was “I did it just for the halibut!” (if you were not paying attention, that is the second of the two food references, one which is supposed to be a play on words, albeit it childish).  What I remember is that I did not deliver this line but had to fall down as if struck down  by the painful pun – which I did during rehearsal.

However, during the skit when I was outfitted in my karate robe with yellow belt, I fell and knocked over the other boy.  My pratfall was not the most graceful of stage falls, nor the most pleasant experience for my fellow actor, given that I was chubby at the time, as I had yet to start with my tennis fixation which began soon after this trip.

Quick and simple mise-en-place just for the halibut.

For the halibut recipe and more….

Continue reading