Thursday, March 19, 2009

Mexican Cubed Steaks With
Avocado & Prawn Cocktail

When Smooth met Sassy on the palatal dance floor last night, it was a match made in heaven...!

Luscious, delicately seasoned, tender prawns in a smooth silky avocado puree embraces succulent cube steak dressed in a vividly bold salsa garnished with cilantro, lime and a small kiss of avocado puree. Mmmmm, they're perfect for each other!

The pictures turned out a little dark this time, but don't let them fool you! The colors, tastes, and smells of these two are incredible! My daughter said she loved the Avocado Prawn Cocktail! It was her favorite of the two. She also loved the incredible flavor of the Mexican Cube Steak. She suggested that it should be served with a little less salsa over the top because it tends to overpower the flavor of the cube steak, however she says with too little salsa on it, the cube steak overpowers. She loved the kiss of avocado puree on top, while the recipe didn't call for it, it was the perfect compliment to the incredibly intense flavors of the salsa. My next door neighbors agree, these two are the perfect couple!~ Recipes to follow below:

Avocado and Prawn Cocktail

3 large avocados
1 lb prawns
3 tbsp extra virgin olive oil
1 spring onion
1 clove garlic
5 oz whipping cream, unsweetened
5 tbsp extra virgin olive oil
Optional: Shredded lettuce

Peel the prawns and remove the heads. Season the bodies and fry in oil.
Peel the avocados, remove the pits and crush the flesh with the choped spring onion, the peeled and finely chopped garlic, the olive oil and the cream to form a velvety smooth puree. Season to taste. Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of prawns and avocado puree. Refrigerate until serving.

Serves 4

The CKC rates this recipe a 10+++ out of a possible 10.
This recipe is courtesy of Spain GourmeTour Magazine via La Tienda Authentic Spanish Foods


Mexican Cubed Steaks

Vegetable oil cooking spray
1 teaspoon vegetable oil
4 cubed steaks
1 8oz jar picante sauce
(I used fresh corn,tomato,onion,cilantro,jalapeno & habenero peppers chopped and marinated in lime juice and salt/pepper to taste for one hour. I love fresh and colorful and the flavor and aroma is out of this world!)
2 tablespoons lime juice
1/4 teaspoon ground pepper
1/4 cup chopped fresh cilantro (or parsley if you don't like cilantro)

Coat a large nonstick skillet with cooking spray; add oil. Place over medium high heat until hot. Add steaks; cook 2 minutes on each side. Combine picante sauce, lime juice, and pepper; pour over steaks. Cover, reduce heat and simmer 10 minutes. Sprinkle with cilantro.

Serves 4

The CKC rates this recipe a 9.5+ out of a possible 10. Only because the cubed steaks came out a little tough and I'd like to try a different method of cooking them prior to adding the fresh salsa so that they come out more moist and juicy which I think would just totally make this whole dish! I encourage you all to try this recipe for yourselves and then share your creative touches with the rest of us!~

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