Monday, October 14, 2013

Produce List for the Week of October 14th

Heirloom Tomatoes
Red Cherry Tomatoes
Red Peppers
Anaheim Peppers
Poblano Peppers
Butternut Squash
Honeydew Melons

*List may vary depending on quantity and ripeness of produce.

You can use your poblano peppers in the recipe below for dangerously good fried avocado tacos!

Fried Avocado Tacos


Poblano ranch dressing:
1 poblano chile
2 scallions, chopped
1/2 cup buttermilk
1/4 cup sour cream
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper

2 large eggs, beaten to blend
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 avocado, halved, pitted, cut into 8 wedges
Kosher salt
Vegetable oil (for frying; about 4 cups)
1 15-ounce can refried beans, warmed
8 corn tortillas
2 cups shredded iceberg lettuce
1 cup prepared pico de gallo
1 cup shredded Monterey Jack
Special equipment: A deep-fry thermometer
For poblano ranch dressing: 
Char chile over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop. Whisk chile, scallions, buttermilk, sour cream, and lemon juice in a medium bowl; season with salt and pepper.

For tacos: 
Place eggs, panko, and flour in 3 separate shallow medium bowls. Season avocado with salt. Working in batches, dredge in flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
Pour oil into a large deep skillet to a depth of 1 1/2" and heat until thermometer registers 350°. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined plate to drain.
Spread beans on tortillas and top with fried avocado, lettuce, pico de gallo, and cheese. Serve with dressing alongside.

Bon Appetit / June 2013
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