Unicorn (Unicorn@Indenial.com)
Mon, 21 Jun 1999 11:48:49 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I think I'll let reader Dolores Batts introduce today's food funny.
She wrote:
Dear Chef: You said you were running out of food jokes so thought
maybe this chicken joke would really make the Groan-O-Meter let out a
big wail.
Q: Why are there two doors on a chicken coop?
A: Because if there were four doors it would be a chicken sedan.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This dish is reminiscent of the guacamole that so many of us are
familiar with, except that it relies on pinon nuts to provide some
substance. Pinon nuts are the nuts of the pinon pine that is native
to the American southwest, but any pine nut (pignoli) may be
substituted with excellent results.
Avocado and Pinon Nut Appetizer
2 ripe avocados
Juice of 1 lemon
Juice of 1 lime
1/2 cup (125 ml) chopped pinon nuts, or pine nuts (pignoli)
1 ripe tomato, cured, cubed, and drained on paper towels
2 scallions, thinly sliced (including tops)
1/2 clove garlic, peeled and crushed
1/4 tsp (1 ml) crushed coriander seed
1/4 tsp (1 ml) Tabasco sauce, or to taste
Salt and freshly ground black pepper to taste
Cut the avocados in half and remove the seeds. Carefully scoop out
the flesh, being careful not to damage the skins. Combine the avocado
flesh and the remaining ingredients in an electric food processor or
blender, and process until smooth. Alternately, all the ingredients
may be combined in a bowl and mashed with a fork until the desired
degree of smoothness. Spoon the avocado mixture into the empty
avocado skins. Garnish with lime wedges. Serves 4.
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