Ingredients
4 ounces fresh or frozen, peeled, cooked shrimp
2 avocados
one half banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 teaspoon half-and-half
salt and pepper
pinch of fabric a
pinch of sugar
1 1/2 cups diced cooked chicken
5 or 6 lettuce leaves, shredded

How to Make
If using frozen shrimp, thaw completely. Cut avocados and halves; remove stones. Use a teaspoon or melon Baller to remove flesh from avocado skins; reserve avocado skins and 4 avocado balls. Diced remaining avocado flesh. Sliced banana. In a medium bowl, combine diced avocado and sliced banana. Sprinkle with lemon juice. In a medium bowl, combine mayonnaise, half-and-half, salt, pepper, paprika and sugar. Fold and banana mixture, chicken and lettuce. Spoon mixture into reserved avocado skins; top with shrimp and reserved avocado balls.

Variation
Substitute cooked fish for chicken.

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1 cup celery leaves.
Two parsley sprigs.
For whole cloves
1/4 teaspoon dried leaf thyme
1/3 cup olive oil
one (2 1/2 pound) chicken, cut in pieces.
1 cup dry white wine
1/3 cup wine vinegar
1 teaspoon salt
1 cup hot water.
Two onions, cut into rings
one carrot, sliced
one week, sliced
one lemon, cut into eight wedges.

How to Make.

Reserve a few celery leaves for garnish. Chop remaining celery leaves. Tie chopped celery leaves, parsley, cloves and thyme in a small piece of cheesecloth, set aside. Heat oil in a large saucepan. Fry chicken and oil, a few pieces at a time until Golden Brown. Discard oil. After frying chicken pieces, white pan with paper towels. Return Brown chicken the saucepan. In a small bowl, combine wine, vinegar, salt and water. Pour over chicken, add onion rings, carrot, leek and a bag of herbs. Cover and simmer 30 min., discard bag of herbs. Place cooked chicken pieces in a large bowl. Spoon off fat from cooking liquid. Stir cooking liquid, vegetables and lemon wedges into chicken. Cool to room temperature. Cover and refrigerate six hours. Serve cold, garnish with reserved celery leaves.

Yield: Makes Four Servings

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three medium potatoes, peeled, cut in quarters
water
1 teaspoon salt
1 tablespoon butter
one onion, finely chopped
1 teaspoon finely chopped parsley
1/4 teaspoon dried leaf thyme
1 tablespoon chicken stock or broth.
One hard-cooked egg, finely chopped
3 cups finely chopped, cooked chicken.
1 teaspoon raisins.
One egg yolk.
Vegetable oil for deep frying
2 to 3 tablespoons cornstarch

How to Make.

In a large saucepan, cover potatoes with water, add salt. Cook 15 to 30 min. or until tender. Melt butter in a medium saucepan. Add onion, sauté until transparent. Add parsley, thyme and stock or broth. Simmer 3 to 5 min., stirring constantly. Stir in a hard cooked egg, chicken and raisins. Remove from heat, cool slightly. Drain and mash potatoes, quickly. Beat in egg yolk. Set aside to cool. In a medium saucepan, heat oil to 375 Fahrenheit or until a 1 inch cube of bread turns golden brown and 50 seconds. Dust your hands with flour. With floured hands, shape chicken mixture into walnut sized balls. Cover each with potato purée. Roll potato croquettes and cornstarch. Carefully fried two or three at a time in hot oil until golden brown. Keep hot until ready to serve. Makes four servings.

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Ingredients:
¾ pounds Chilean Sea Bass fillet
Salt and ground black pepper
3 tablespoon Chopped tarragon; dill and flat-leaf; parsley
1 Sprigs tarragon; dill and flat-leaf; parsley for garnish

Methods:
Cut the sea bass in half horizontally.Season the inside with salt and pepper and fill the center with the chopped herbs.Reassemble the sea bass and season the outside with salt and pepper to taste. Wrap in plastic wrap.Steam the sea bass in an 8-inch,flat-bottomed steamer, covered, for 6 minutes,or until it is barely opaque.

To assemble:
Remove the plastic wrap.Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other. Garnish with fresh herbs.

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• Chilean sea bass recipes
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Ingredients:
Olive oil; to cook
4 cup Basmati rice
5 large Shallots; minced
2 tablespoon Minced ginger
2 tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
½ tablespoon Turmeric
7 cup Chicken stock
½ pounds Prince Edward Island mussels; scrubbed
½ pounds Clams; scrubbed(manila; count necks, and little necks)
½ cup White wine
6 ounce Chilean bass; diced 1/2″ thick
6 ounce Salmon; diced 1/2″ thick
6 ounce Halibut; diced 1/2″ thick
2 cup of Snow peas; blanched

Thai Bird Chili Aioli:
2 Egg yolks
1 tablespoon Minced Thai bird chile’s
2 Garlic cloves
2 cup Canola oil
1 tablespoon Fresh lemon juice
Salt; to taste
Freshly-ground black pepper; to taste

Methods:
In a hot oven-proof skillet coated with olive oil,sautee rice,shallots,1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes.Season.Add turmeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth.Fluff with a fork, re-check seasoning. In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening.Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through.

For the Thai Bird Chile Aioli:
In a food processor,add yolks,chile’s,and garlic and puree.Slowly drizzle in oil to emulsify.Add juice and season. Will keep in the refrigerator for 2 weeks. For Plating: Serve the seafood mixture over the rice in the skillet, drizzled with aioli.

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2 lbs boneless chicken breast
2-3 cups onion
3 tablespoons olive oil
1 orange, zest of
1 green pepper, chopped
1 tablespoon coriander seed
1/2 teaspoon ground aniseed
more dried ancho chili powder
6 peppercorn
3 corn tortilla, torn
2 tablespoons sesame seed
4 teaspoons sugar
3-4 teaspoons cinnamon
1/8 teaspoon ground cloves
2 tablespoons raisins
1/4 cup unsweetened cocoa powder
2 tablespoons chunky peanut butter
4 cups broth
56 ounces chopped tomato
4 garlic clove, smashed
1 teaspoon salt
2 tablespoons oregano
1/4 teaspoon cayenne

Directions

Fry onions,garlic,seeds (ground and whole),add all other ingredients,stir often and simmer 30 minutes,taste.

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1 large butternut squash
1 cup chopped onion
2-3 cloves garlic, crushed
1-2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 egg, beaten
2 cups corn kernel (fresh or frozen)
2 cups grated sharp cheddar cheese

Directions

Cut squash in half lengthwise and scoop out seeds.Bake cut sides down at 425° 45- 50 min.or until very soft at thick end.Let squash cool and scrape out of the shell; mash as smoothly as you can.Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.Add peppers and salt, stir, cover and leave on low heat 5 min.

Preheat oven to 350°.Stir beaten eggs into mashed squash.Add corn, sautéd veggies and grated cheddar; stir to mix well.Bake 20 min.covered; uncover and bake 20- 30 min.

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5 young carrot
1 garlic clove, finely minced
1/4 cup fresh-queezed lemon juice
1 tablespoon finely minced fresh cilantro
salt
finely ground black pepper, to taste
1 tablespoon vegetable oil

Directions:

Peel and grate carrots.Combine all ingredients in serving bowl. Sere cold.

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• chilean carrot salad

4 large tomato, cut into eighths
1 large onion (Oso Sweet halved, thinly sliced)
1 garlic clove, minced
1 bunch fresh cilantro, chopped
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon lime zest
salt and pepper
1/4 cup olive oil

Directions

In a large salad bowl, combine all the ingredients.Toss well; chill for an hour, garnish with cilantro sprigs.

2 teaspoons olive oil
1/2 cup onion, chopped
1 cup orange juice
1/2 teaspoon salt
1 cup quinoa
1/4 cup fresh parsley, minced
1/4 cup fresh mint, minced
2 tablespoons currant
2 teaspoons orange zest

Directions

In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.Add orange juice, 1 cup water and salt. Bring to a boil.Add quinoa and stir once. Quickly return to a boil.Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

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• chilean quinoa recipes
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