avocado

I am not sure I would call the whole thing off, and some folks will have probably already seen the featured picture on FaceBook, but I thought I would go ahead and commit this short, but extraordinarily tasty recipe to the food blog. As the story goes (and you know how that is), I was walking through the local groceria when I saw a beautiful vision. (key dreamy music) The vision was of multicolored Heirloom tomatoes together in harmony in the bin longingly asking for some attention. As readers of this blog will know, sometimes vegetables speak to me and these were no different and were asking me to do something creative and colorful. I chose a wide variety of different colors and sizes because they all have a slightly different flavor profile. However, all of the different types of tomatoes have a kind of sweetness to them so I wanted something to balance the flavors and that is where the Kalmata and green olives plus some sweet onion came in. This recipe was kind of a departure for me in that I decided on a side dish before I even picked out the protein.

We Can All Get Along (mixed Herloom tomato salad)

Gary Bechard – The Well Fed Cyclist

Ingredients:

4 to 5 – Heirloom tomatoes of varying size and color, cut into small wedges

8 to 10 – Miniature San Marzano tomatoes sliced in half length wise

8 to 10 – Yellow Cherry tomatoes sliced in half

1/3 – Medium sweet onion, sliced and quartered

1/4 cup – Kalmata olives sliced

1/4 cup – Green olives with pimento sliced in half

1/8 cup – Champagne vinegar

Construction Instruction:

On a large plate or small platter put down the bed of onions spacing them evenly across the entire surface, layer on each of the types of tomatoes making sure to kind of mix up the colors (have some fun with your food for once people) at the end sprinkle the different kinds of olives evenly on top. To top it all drizzle the champagne vinegar on top and chill for about 40 minutes so that the flavors REALLY get to each other ( averitable flavor orgy, if you will).

This was served as a side for simple baked salmon filets with steamed cauliflower as the other side dish. I meant to do some pearled cous-cous but the meal just did not need it.

Enjoy!

The second smoker event turned out pretty well so I may get the hang of it yet. My son will be coming in for Labor Day and he wants to do a Bavarian Octoberfest so…it will be done along with smoked bratwurst and other assorted goodies. I just hope that the weather holds out which is no easy feat here in Western PA.

I did not realize that inspiration could come during some of the most mundane tasks such as, mowing the lawn. Yup, this recipe was conjured up while pushing the old Husquvarna around the homestead thinking about…well not a whole lot, to tell you the truth but I was thinking about the desert southwest and how clear the skies were and how many stars you could see at night which then made my mind drift toward the vegetation and the Saguaro cacti and how most places down there grilled everything over mesquite wood. Do you see where I am going with this? I didn’t at first either but thinking of all things southwestern and wanting to use the lone avocado I had sitting on the counter. I knew that the grocery store had Boar’s Head mesquite grilled turkey and decided I needed to use that in this new kind of sandwich. It turned out really good so I am understandably proud and wondering what kind of sandwich I will be able to come up with next! Here is the recipe and I am sorry I was not able to come up with a catchy name.
Southwestern Turkey-Avocado Grill

(Southwestern inspired grilled cheese sandwich)

Serves 2

The Well Fed Cyclist
Gary Bechard

Ingredients:

4 slices – Sourdough bread (from the center of the loaf or the end if you want something smaller)
4 slices – Colby-Jack cheese (I thought of putting Jalapeno Cheddar-Jack which would also work)
1/4th pound – Mesquite grilled turkey breast slices (I used Boar’s Head)
1 – Avocado (you will whip this bad boy into a mousse)
1 ½ tsp – Lemon pepper (I use Lawry’s)
1 – Jalapeno pepper, fine diced (try to find a larger one or use two small ones)
1 to 2 tbsp – Extra Virgin Olive Oil
Margarine (or butter if you are so inclined)

Construction Instruction:

Take the avocado cut in half, take out the stone and scoop the insides (or cut and skin the avocado), cube (cubing makes it easier to whip) and place into a food processor or blender. Pulse 5 to 7 times or blend for about 1 minute then add the olive oil and lemon pepper and pulse/blend until the mixture is smooth. Next, fold in the diced jalapenos until they are spread evenly throughout the mixture put in a bowl and set aside.

Lightly coat one side of each slice of bread with margarine or butter and set aside. After this is done, place 2 of the slices buttered side down on a large flat skillet. Next, take and spread a layer of the avocado-jalapeno mousse over the bread slices already on the skillet. Now, layer on the slices of turkey the entire length of the bread (should be 2 ½ slices per sandwich keeping the thickest part toward the center of the bread). On top of the turkey slices, cover with the Colby-jack cheese. When this is complete, put the other slice of bread butter side out on top and begin cooking on medium heat (I used a 5 or a 6 on my electric stove). Grill the sandwich until the bottom bread about 2 to 3 minutes or until golden brown (you can kind of peek by lifting up the edge of the bread), flip the sandwiches and do the same to the other side.

This was served with homemade tortilla chips and fresh salsa. It would also make a good compliment to some chili or tortilla soup on a cold day.

Enjoy!
The Well Fed Cyclist

thewellfedcyclist

You say tomato, I say “tomahto”…

Who knew?!