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Recipe: Feroce D'avocat (French Caribbean)
Categories: None
Yield: 1 Servings
1/4 lb Bacalao; preferably boned
1 md Avacado; peeled and diced
1/2 c Vegetable oil
1/4 c Lime or lemon juice
1 Garlic clove; crushed
2 Fresh jalapeno peppers;
-- seeded and chopped
1 tb Chopped fresh parsley
1 pn Sugar
1/2 c Cassava meal or fine
-- unseasoned dried
-- breadcrumbs
1/4 c Coconut milk
Salt and fresh ground pepper
-- to taste
soak codfish in cold water to cover for 3-4 hrs. drain, rinse under cold water. pat dry. place under a broiler and broil until brown, turning to cook on both sides. cool, then shred finely with a fork.
in a bowl, mash avacado, and stir in codfish. in another bowl, mix a dressing of oil, lime or lemon juice, , garlic, hot peppers, parsley, and sugar. pour over avacado paste, add breadcrumbs or meal, and coconut milk, then mix to form a thick paste. taste and add salt and pepper, if needed. serve on crackers as a canape. makes 2 1/2 cups.
Posted to MM-Recipes Digest by Colleen <dharmaa@yahoo.com> on Nov 29, 1998, converted by MM_Buster v2.0l.
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