Avocado Salad

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>
>
Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Advertisements

Shrimp Cakes, Avocado Salad, Dill-Yogurt Sauce

Shrimp Cakes, Avocado Salad, Dill-Yogurt Sauce


>
While
 my stomach tells me that the larger the shrimp, the more I love the dish, my wallet sometimes pulls back the reins and tells me to take it easy 😦
So last week when I went to the store to buy shrimp for this dish, these small salad shrimp for $7.75 a pound seemed more suitable than the large ones for $28.00 a pound. (My wallet insisted). I had planned to chop the shrimp, then add peppers, seasoning and an egg white and prepare shrimp cakes in the traditional way. However, these here babies with the tiny cooked shrimp turned out to be just as good, perhaps even better. The texture is of course very different from patties made from chopped raw shrimp, but as I said, not inferior, and maybe even better.
Hurray for the  cheaper  solution. (Ooops, of course I mean the more economical solution ) 😦
And there you have it – more expensive is not always better!  (However, most of the time, it really is) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Shrimp  on  ChefsOpinion
>
>
>

Shrimp Cakes, Avocado Salad, Dill-Yogurt Sauce

>

Shrimp Cakes, Avocado Salad, Dill-Yogurt Sauce

>

Shrimp Cakes, Avocado Salad, Dill-Yogurt Sauce

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>