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Paul Muller photo

PAUL MULLER
VP Culinary Operations
Lazy Dog Restaurant & Bar

Flash-Fried California Avocados with Denver Poppers

Recipe courtesy of Paul Muller, VP Culinary Operations, Lazy Dog Restaurant & Bar
Sponsor: California Avocado Commission

INGREDIENTS

  • Flash-Fried California Avocados (recipe follows)
  • Denver Poppers (recipe follows)
  • Perfectly Cooked Eggs (recipe follows)
  • Meyer Lemon Aïoli (recipe follows)
  • Louisiana Hot Aïoli (recipe follows)
  • Seasonal fresh berries (optional)
  • Bacon or sausage (optional)

Flash-Fried California Avocados

  • 3-4 cups almond flour
  • 6 California Avocados, 60 count
  • 4 eggs
  • 2-1/2 Tbsp. water
  • salt and pepper to taste
  • 2 cups avocado oil

Denver Poppers

  • ¼ cup bell pepper, small dice, packed down
  • ¼ cup onion, small dice, packed down
  • ¼ cup ham, small dice, packed down
  • 1 Tbsp. green onion, chopped
  • 1 Tbsp. fresh oregano, chopped
  • 8 eggs
  • 1 cup sour cream
  • salt and pepper to taste
  • 1 cup shredded Monterey Jack and Cheddar cheese

Perfectly Cooked Eggs

26 large eggs

Meyer Lemon Aïoli

  • 4 garlic cloves
  • salt to taste
  • 2 large egg yolks
  • 4 tsp. avocado oil
  • 1 tsp. Dijon mustard
  • 1 Meyer lemon, juice and zest
  • salt and pepper to taste

Louisiana Hot Aïoli

  • 4 garlic cloves
  • 2 large egg yolks
  • 4 tsp. avocado oil
  • 1 tsp. Dijon mustard
  • 2 Tbsp. cayenne pepper
  • 2 Tbsp. brown sugar
  • ½ Tbsp. paprika
  • 1 tsp. chili powder
  • 1 tsp. kosher salt

INSTRUCTIONS

Flash-Fried California Avocados

  1. Set up breading station with egg wash and almond flour in separate containers.
  2. Heat oil to 375°F.
  3. While oil is heating cut avocados in half, remove pits and carefully peel off skin.
  4. Gently bread avocado halves dipping in egg wash before almond flour.
  5. Place on half sheet tray cut side down.
  6. When oil is ready place breaded avocados into fryer basket and lower into fryer.
  7. Cook for 2-3 minutes or until the outside is crispy.
  8. Carefully drain avocados when ready, on oil absorbent paper

Denver Poppers

  1. Preheat oven to 325°F.
  2. Grease either a mini or standard cupcake tin; set aside.
  3. Mix bell pepper, onion and ham in a bowl until combined.
  4. In a separate bowl mix together green onion and oregano until combined.
  5. In a large bowl whisk together eggs and sour cream until smooth.
  6. Add salt and pepper to taste.
  7. Add cheese, then reserved green pepper and green onion mixtures.
  8. Fold ingredients until fully combined.
  9. Fill each greased cupcake cup about ¾ full with egg mixture.
  10. Cook poppers for 18-20 minutes.

Perfectly Cooked Eggs

  1. Fill container with warm water.
  2. Place circulator into container with water.
  3. Bring water temperature to 194°F.
  4. When ready gently place eggs into heated water.
  5. Cook for 18-20 minutes.
  6. Carefully remove hot eggs and place into ice bath to shock and cool the eggs.
  7. When cool enough to handle remove shells from eggs.
  8. Put peeled eggs into a storage container.
  9. Label, date, and refrigerate until needed.

Meyer Lemon Aïoli

  1. Mince and mash garlic cloves into a paste with the salt.
  2. Use hand blender to blend yolks, lemon juice, and mustard.
  3. While blender is running slowly add oil to incorporate and emulsify.
  4. When finished add garlic paste and season with salt and pepper. If aïoli base is too thick, add water.
  5. Combine aïoli, lemon juice, and lemon zest until fully combined.
  6. Taste and adjust seasonings if necessary.

Louisiana Hot Aïoli

  1. Mince and mash garlic cloves into a paste with the salt.
  2. Use hand blender to blend yolks, lemon juice, and mustard.
  3. While blender is running slowly add oil to incorporate and emulsify.
  4. When finished add garlic paste and season with salt and pepper. If aïoli base is too thick, add water.
  5. Combine ALL ingredients, or depending on how hot you want the sauce you can adjust heat level by adding ½ Tbsp. increments

Assemble, per order

  1. Place 1 oz. Meyer Lemon Aïoli in a dipping dish.
  2. Place 1 oz. Louisiana Hot Aïoli in a dipping dish.
  3. Position the two avocado halves on the plate.
  4. Carefully position 2 Denver Poppers on the plate.
  5. Garnish with fresh seasonal fruits.
  6. Optional: add slices of bacon or sausage.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

 

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