Crusting with Nuts

Crusting with nuts is an easy, interesting way to add texture and flavor to any meat. A nut crust can be used for any type of meat, however I have found that I prefer it on fish. It adds a nice crunch and complements the fish well.

Above: Pistachio-crusted Rainbow Trout with Leek and Portobello Risotto

All nut crusts are composed of crushed nuts of your choice, sometimes a few different types of nuts, and the seasonings of your choice. If you would like a smooth, uniform nut crust, you may mix breadcrumbs with the crushed nuts, but if you prefer more of a rustic nut crust, you may omit any breadcrumbs.

In order for the nut crust to stick to the meat while cooking, an egg wash is necessary. Scramble 1-2 eggs in a shallow bowl and dip the meat into it before dredging it in the nut mixture. After that, the cooking method is up to you- pan frying or baking work good.

Shrimp and Avocado, another perfect pair

I've become a dedicated fan of avocado lately, using it in salsas, salads and soups, and enjoying it more each time I have it. My latest use of avocado was a spicy shrimp-salad stuffed avocado on a bed of lettuce and cucumber. Here's the recipe:

Avocados Stuffed with Spicy Shrimp Salad

Ingredients:

1 ripe avocado

1/4 C. cooked shrimp, chopped

1 TB finely diced red onion

1 tsp lime juice

1 TB mayonnaise

dash seasoning salt

dash cayenne pepper, to taste

a few leaves cilantro, if desired

1. Mix all ingredients except the avocado and cilantro in a medium bowl.

2.Slice avocados in half and carefully remove from shell and place on a bed of lettuce.

3.Stuff avocado halves with shrimp salad mixture. Garnish with cilantro and a dash of cayenne, if desired. Can be served with a light dressing, such as a cilantro-lime or chili-lime vinaigrette.