Cream of Avocado Soup w/Chives

Ingredients: (Serves 4)

1 thin slice bread

1 tablespoon unsalted butter

2 ripe avocados

2 cups Chicken Stock

salt

pepper, fresh ground

1 dash Tabasco sauce

1/2 cup heavy cream

1 teaspoon chopped chives

Preparation:

Cut the bread in 1/4-inch cubes. In a skillet, melt the butter over medium heat. Sauté the cubes of bread in the butter until they are golden brown. Set aside. Peel and pit the avocados. Cut the meat of 1/2 of one avocado in 1/4-inch cubes. Set aside. Put all the remaining avocado meat in a food processor. Add the chicken stock, salt and pepper to taste, and Tabasco. Process or 1 to 2 minutes, until the mixture is thoroughly blended and smooth. Add the cream and process for a moment longer. Pass the mixture through a sieve into a bowl. Add the cubes of avocado. Refrigerate. Serve cold, in soup bowls, with the chives and croutons sprinkled on top.

 

Thai Steak Salad

Ingredients: (Serves 4)

For the Marinade:

2 tablespoons peanut oil

2 tablespoons ketchup

1 tablespoon soy sauce

1 lb tri tip steak

For the Salad:

4 cups curly leaf lettuce, torn

1 cup mint leaves, coarsely chopped

1/2 cup cilantro leaves, coarsely chopped

4 green onions, trimmed, sliced on the bias

2 tomatoes, cut into thin wedges

For the Dressing:

2 tablespoons peanut oil

2 tablespoons fresh lime juice

2 teaspoons fish sauce

1/2 teaspoon granulated sugar

1/2 teaspoon grated fresh ginger

1/4 teaspoon Serrano chile, minced, with seeds

1/4 teaspoon garlic, minced

1/4 teaspoon kosher salt

Preparation:

To make the marinade: In a small bowl whisk together the marinade ingredients. Spread the marinade on the roast. Allow to stand at room temperature for 20 to 30 minutes.

To make the dressing: In a small bowl whisk together the dressing ingredients.

To make the salad: In a large bowl combine the salad ingredients. Cover with plastic wrap and refrigerate until ready to serve.

Grill over direct medium heat and cook the steaks for 10 minutes, turning once halfway through cooking time, or until an internal temperature of 135ºF is reached Remove from the grill and let rest for about 5 minutes. Cut across the grain into 1/4-inch slices and add to the salad. Whisk the dressing and pour over the top. Toss and serve.