Yields 12 Tomato Appetizers
1 Red onion
1 Pkg lox
4 oz Cream cheese
1 Stick unsalted butter
1 Sprig Rosemary
1 clove garlic
1/2 c flour
1 cup Italian breadcrumbs
Salt and pepper
Click HERE for printable recipe
Yes…it is pouring outside, and we thought….Let’s Grill!
Today we are grilling guacamole. Coat avocados, jalapeños, and habaneros and grill on high for 10 minutes rotating peppers but keeping the avocados face down.
* Holy Guacamole! Did you know that you could buy unripe avocadoes and grill them so that they become soft? It’s true! Don’t believe me? Well I guess it's settled then...you just have to make this recipe and see for yourself!
Now is the perfect time to take a picture of your freshly blooming lilac tree.
Add all your grilled ingredients to your food processor with one garlic clove, 1/2 tsp salt, and dash of pepper and combine until everything looks like the beautiful green goddess featured here.
Take 1/4 C of this guac mix, and set aside, to be used later in our tomater' recipe. What do you do with your remaining avo leftovers? Turn them into my Grilled Guacamole! Recipe found HERE, but It will look somewhat like this.…
JUST KIDDING! But in all honesty this classic gone 'grilltastic' will fly off the table at any party, or as the best sidekick to a great plate of nachos. Nom Nom Nom....Moving on! Remember that hollandaise sauce we made for my Benny Breakfast Recipe? (found HERE) Well instead of adding our parmesan and milk we are adding the juice from 1 full lime, making a rosemary lime hollandaise sauce.
Next take your cream cheese and whip until light and fluffy. Add the 1/4 C guac mix that we set aside before, and the zest from 1/2 of an orange. Whip again and add to a piping bag.
Tomato Time! I recently watched my friend, and fellow co-worker, Cameron make a delicious fried tomato special for Jax Fish House. It reminded me that I had this fun appetizer, created for the kickoff of last years’ football season, that I could share with all of you!
Dredge tomatoes in flour...
Dip in egg, then coat with bread crumbs. For bread crumbs mix together 1/2 cup crumbs, 1/4 tsp salt, and dash pepper. Save the other 1/2 cup of crumbs (with same amount of spice mix added) and use it when bread crumb mixture gets too wet.
Now we FRY THOSE T’MATERS! Cook them on medium high heat, for a few minutes on each side, or until they are a crisp golden brown. Place them on a paper towel, and now we are ready to add everything together!
Pipe on your citrus, habanero, avocado cream cheese mousse, top it with your fresh lox, red onion, and your rosemary lime hollandaise sauce and watch them dissapear!