Iron Chef Pot Luck: Avocados for the day!

Who knew there were so many ways to prepare avocados?! This would have been up a lot sooner if my computer hadn't crashed, and I don't quite have access to the pictures right now, but once I do I will post them up. Avocado day turned out great, but I think it's going to be a while before I go out to buy one of these again. Here are the recipes!

BEVERAGES

Avocado Milkshakes (Bill)

Ingredients:

1 liter milk
2-3 halved and peeled avocados
1/2 cup sugar

Blend on medium speed in the blender for 3-5 minutes.

Avocado Daiquiris (Bill)

Ingredients:

1+1/2 oz. light rum
1 cup crushed ice
3/4 oz. lime juice
1/4 avocado

Crush ice in blender. Add rum, lime juice, and 1/4 medium avocado in blender. Blend until thoroughly mixed and smooth. Pour into glass and garnish with lime wedge.

APPETIZERS

Guacamole (Chrystina)

Ingredients:

2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil

Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Notes: It doesn't taste as good with lime in it because it makes it too sweet. When 4 avocados were used it was enough for 8 people as an appetizer (with other food on the table). Make sure the avocados are ripe enough to be mushed.

Found on http://allrecipes.com//Recipe/best-guacamole/Detail.aspx

Emeril's Fried Avocado with Yummy Dip (Shannon)

Ingredients

1 1/2 cups buttermilk
3 tablespoons hot sauce
4 firm-ripe avocados, peeled, pitted, and each sliced into 8 even pieces
1 1/2 cups sour cream
1/4 cup fresh lime juice
1/4 cup plus 2 tablespoons chopped cilantro leaves
1/4 cup diced red onion
1 Serrano pepper, seeded and minced
1 1/2 teaspoons salt, divided
Vegetable oil, for frying
1 1/2 cups fine yellow cornmeal
3 tablespoons flour
3/4 teaspoon Essence, plus more for seasoning, recipe follows
3/4 teaspoon baking powder
Lime wedges, for garnish

Directions

In a medium bowl, combine buttermilk, hot sauce and avocado slices. Soak for 30 minutes.

In a small bowl, combine the sour cream, lime juice, cilantro, red onion, Serrano pepper, and 1/2 teaspoon of salt. Stir to combine. Chill until ready to use.

In a medium Dutch oven or deep-fryer, fill oil to a depth of 3 to 4 inches (no more than halfway up the sides of the pan.) Heat oil to 375 degrees F over medium-high heat.

Combine cornmeal, flour, Essence, baking powder, and the remaining teaspoon of salt in a shallow dish. Dredge soaked avocado slices in the cornmeal mixture, shaking to remove excess cornmeal.

Place avocado slices in the hot oil and fry until golden, about 1 to 2 minutes each side. Using a slotted spoon, remove slices and drain on a paper towel-lined plate. Season with additional Essence. Serve immediately with spicy lime crema and garnish with lime wedges.

Avocado Soup (Matt M)