Avocado Sandwiches
1 large ripe avocado, peeled and pitted
1/4 cup (60 ml) mayonnaise
Salt and freshly ground pepper to taste
1 tsp (5 ml) lemon juice
Hot sauce to taste (optional)
4 slices white or whole wheat bread
2 slices bacon, fried crisp (optional)
In a small bowl mash the avocado along with the mayonnaise,
salt, pepper, lemon juice, and optional hot sauce. The mixture
should still have lumps of avocado. Spread on 2 slices of bread
and top with crisp bacon if desired. Top with the remaining bread.
Makes 2 sandwiches.
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Flank Steak Ajiaco (Bistec al Ajiaco)
For the broth:
3 whole cloves garlic
3 cloves
1 onion, quartered
3 ribs celery, coarsely chopped
3 carrots, coarsely chopped
2 bay (laurel) leaves
1 Tbs (15 ml) whole black peppercorns
Salt to taste
1 flank steak, trimmed (about 1 1/2 lbs, 675 g)
4-6 dried ancho, poblano, or mulatto peppers, seeded, torn
into pieces, soaked in warm water for 1 hour, drained
1-3 jalapeno, serrano, or other hot chiles, finely chopped
4 Tbs (60 ml) olive oil
3 onions, finely chopped
2-4 cloves garlic, finely chopped
3-4 potatoes, boiled and cut into 1-inch (3 cm) cubes
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Chopped parsley for garnish (optional)
Kalamata olives for garnish (optional)
Combine the ingredients for the broth in a pot. Add the flank steak
and enough water to cover completely. Bring to a boil, reduce the
heat, and simmer covered until the steak is tender, 1 1/2 to 2 hours.
Remove the steak and cool enough to handle. Using two forks,
shred the meat and set aside. Strain the broth, discarding the
solids, skim off the fat on the surface, and reserve 1/2 cup (125 ml).
Combine the reserved cooking liquid, the soaked and drained
chiles, and the fresh chiles in an electric blender or food processor
and puree until smooth. Set aside. Heat the oil in a large skillet
over moderate heat and saute the onions and garlic until lightly
browned, about 10 minutes. Add the reserved chile puree and
the shredded meat, stirring to combine. Add the potatoes, lemon
juice, salt, and pepper and cook, stirring occasionally, until the
potatoes are heated through. Serve garnished with parsley and/or
olives if desired. Serves 4 to 6.
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