Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site ptsfc.UUCP Path: utzoo!utcs!lsuc!pesnta!amd!dual!ptsfa!ptsfc!rjw From: rjw@ptsfc.UUCP (Rod Williams) Newsgroups: net.cooks Subject: Avocados...Shrimp...Vinaigrette...mmmm Message-ID: <293@ptsfc.UUCP> Date: Tue, 5-Feb-85 21:51:53 EST Article-I.D.: ptsfc.293 Posted: Tue Feb 5 21:51:53 1985 Date-Received: Thu, 7-Feb-85 04:53:25 EST Distribution: net Organization: Pacific Bell, San Francisco Lines: 36 Here in San Francisco, this is a great time to get good avocados - the big black crinkly ones are the best - so last Saturday, I had some friends over and served a simple and delicious appetizer of avocado halves stuffed with a big scoop of baby shrimp, which I first marinated for a couple of hours in the Balsamic Vinaigrette on Page 211 of the Silver Palate Cookbook. It goes roughly like this: 1 clove garlic (whole) 3 TB Balsamic Vinegar* 1 TB Dijon-style mustard 1 cup oil (I use half extra-virgin Salt & Pepper to taste (olive and half grapeseed, but you could use any good salad oil) * Balsamic Vinegar is a dark pungent Italian substance available in the more obscure delis & foodstores Cut the garlic clove in half and rub the cut sides around a small bowl. Reserve the garlic. Add the mustard and vinegar and whisk until smooth. Pour the oil in a thin stream and keep on whisking. The mixture becomes quite thick as the oil is incorporated into the mustard (I think there's probably a more scientific explanation of this phenomenon :-)) Taste the results and add salt and pepper if you think it's needed. Then put the garlic back in and allow to sit at room temperature for about 1 hour. It keeps in the refrigerator for weeks - if you can resist it. Also delicious if you crumble in some blue cheese and/or chopped parsley. Bon Appetit! -- rod williams -------------------- dual!ptsfa!ptsfc!rjw