Monday, April 18, 2011

Deep Fried Goodness!!

Hey yall!! Hope all is well. Sorry it's been a little while since I have posted. Been a little busy lately at work, keeping the roads hot from here to Louisiana and trying to soak up some rays. Lord knows my white legs need all the sun they can get! I have been cooking though. Just have to make some time to catch up on my posts!

So, Mitch and I were talking the other day about his family in Texas and the kinds of foods they eat over that way. He was telling me about a place that has stuffed, deep fried avacados and how good they are, so, of course I had to try it out myself. In Texas, they take a whole avacado, remove the seed, hollow it out, stuff it with meat, batter and deep fry it. I chose to do mine a little differently.

Lets get started!

First you will need to make some pico de gallo

Chop some onion
Remove seeds and chop some tomato

Remove seeds and membrane from a jalapeno and mince

Mince some garlic

Chop some cilantro

Add salt and pepper
 Mix together, cover and refrigerate (This stuff smells SO good!!!!)

Chop up a few artichoke hearts and set aside

Peel, devein and chop some shrimp

Shred a block of white cheese

Prepping the Avacados:

Cut avacados in half

Remove seed and the skin. Remove some of the avacado, making the seed hole bigger.
Dust each half with flour, place in plastic bag and freeze

Making the Batter:

3/4 cup of room temperature beer

3/4 cup of flour

2 egg yolks

2 Tbs oil

1 1/2 tsp salt

Mix together, cover and refrigerate for at least 2 hours


Saute the pico de gallo. Reserve just a little bit for the sauce.

Add the artichoke hearts

Add chopped shrimp, salt and pepper

Remove and place in a seperate dish

Saute a little of the pico de gallo

Add white wine and cream. Bring to a boil and reduce heat.

Add cheese. Adjust with salt and pepper. Cook until thick.

Remove avacados from the freezer

Stir the batter and dip the avacados

Fry until golden

Remove from oil and stuff with the shrimp mixture

Top with the wine/cheese sauce and garnish with some cilantro

OK, I was so freaking full that I could barely move!! They were SO good!! Mitch had 3 halves. I did good to finish 2. You can stuff these things with anything you can think of and make it your own. I will definately be making these agian!! Maybe with something a little spicer and more Texas like.