What's for Dinner?

I would shoot for like 350 degrees - 3 to 4 minutes per side doing the cut side first and then flipping it and adding more marinade to the center. You want to wait until you have grill marks on the cut side before you flip it and let it cook on the non-cut side before you pull them off. You will see a color change in the avocado, turns a darker yellow. Hit it with more lemon juice/olive oil marinade as you pull them and eat them with a spoon.
 
OK I grilled 2 avocados last night. I thought they were too ripe, I had put in the marinade earlier before I tried to take a nap and was worried it would be too soggy. But it passed the test, even the wife liked it and she's Mikey, she hates everything.

Thanks Boone.
 
skinsmarydu said:
That sounds awesome!
I got ripped on ES for this: my favorite bar has a BLT&A...avocado...I add cheddar and onion, making it a BLTACO. :love:
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Nobody should ever rip you for your normal food preferences. I had some crazy ass requests when I was a chef and I did everything I could to meet their demands but sometimes I had to say no. With that being said Michael Jackson was a total freak, he basically made his own menu and changed his order nine times.

In regards to your BLT with avocado? One of my favorite sandwiches is a BLT with fried soft shell crab. Absolutely amazing. I'm sure you could add some avocado on that just don't overrun the soft shell crab.
 
Sloppy game gets a sloppy dinner.
Both were very satisfying.

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Well, my ass is more ample than it should be of late...
 
Pan seared oven roasted pork tenderloin, plain jasmine rice & sauteed bok choy for dinner...
 
So I remembered an old recipe I just thought I would share with the board. It's kind of off the top of my head, so forgive me. I don't have, and have never had, exact measurements.

I used to make a fresh broiled trout stuffed with a scallop mousse and blood orange hollandaise. I later turned that mousse into a seafood sausage.

Here is the mousse base to the best that I can remember it.
1# sea scallops
Minced shallots
Heavy Cream...3/4 to 1 cup?
Creme Fraiche 1/2 cup?
Salt
White pepper
Fresh lemon juice
White wine
Tabasco
Worcestershire
Chopped fresh parsley, rinsed

Basically it's all pureed in a food processor to make the mousse. Not too thick and not too loose.

You can fold other fresh cooked seafood within. For example, fine diced Maine lobster, jumbo lump crab and shrimp for the sausage. I would pipe that mixture into a pork stomach, poach it in fish stock, and finish it on the grill
 
I can get that at my local butcher shop. So - you cook it like a roast and then cut steaks once it's done? Or do you slice it thin like you would roast beef? Would love to hear details...
 
Boone said:
I can get that at my local butcher shop. So - you cook it like a roast and then cut steaks once it's done? Or do you slice it thin like you would roast beef? Would love to hear details...
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This is my first one. Plan on giving it the picanha treatment. I’m thinking slicing it thinner, not steak thickness. It was on sale at a local grocer and had decent marbling, so I thought what the heck, give it a try. I realize I’m not a “chef” and my motis operandi is to find the best ingredients I can, cook the well, and not over complicate it.
 
RedWolf said:
I would suggest prime rib. Sirloin is very ĺean
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I have one of those too for a future cook. The Strip Roast has a nice fat cap on it and good marbling. Hoping it will keep it moist.
 
Here's a French onion soup au Gratin I did a few nights ago. Gruyère cheese.

IMG_5264.jpg


This afternoon I'm doing a tri tip. I want to get it done before the game. I applied a light dry brine yesterday. Pics to follow.
 
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