3590. SMOKED AVOCADO, HARISSA SHRIMP and BACON SANDWICH with LEMON AIOLI

makes four sandwiches


Special equipment:
stovetop smoker
applewood chips

Smoke avocado:
2 ripe avocados
1 lemon

Lemon aioli:
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon dijon mustard
1 lemon, juice and zest

Arugula:
2 cups arugula
1 tablespoon olive oil
squeeze of lemon juice
2 tablespoons parmesan cheese

Shrimp:
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 1/2 tablespoons harissa
8 strips thick cut applewood bacon, cooked crisp
4 sandwich rolls
butter
sea salt and freshly ground pepper

Smoked avocado: Cut avocados in half lengthwise. Remove pit and generously squeeze the juice of 1 lemon all over the avocado meat. Using 1 1/2 tablespoons of apple wood chips, smoke according to your stovetop smoker’s directions for 30 minutes over medium low heat. After 30 minutes, remove the avocados from the smoker, rub with a bit more lemon juice and set aside. While the avocado is smoking, fry the bacon, make the aioli, dress the arugula and cook the shrimp. 



Lemon aioli: In a small bowl, combine mayonnaise, garlic, dijon and the zest of 1/2 a lemon. Add in the juice of 1/2 the lemon and stir to combine. Taste and adjust seasonings. Cover and store in the refrigerator until ready to use.

Arugula: In a medium bowl, toss together arugula, olive oil, a squeeze of lemon juice and 2 tablespoons parmesan cheese. Taste and adjust seasoning with additional lemon juice, sea salt and freshly ground pepper. Set aside.

Shrimp: Combine shrimp, 2 tablespoons olive oil and harissa. Grill just until no longer opaque.  Set aside.

Assemble the sandwiches: Split the bread lengthwise and lightly butter. Broil until toasted, about 3-4 minutes. Spread lemon aioli on one side of the bread. Top with 1/4 of the shrimp and two strips of bacon. Top with 1/4 of the arugula. On the other half of the bread, spread 1/4 of the avocado. Sprinkle with course sea salt and top the other half of the sandwich.


bacon recipe source: Holly, frommyimpossiblytinykitchen (@itsFMITK), April 17, 2014

3234. FRIED AVOCADO SANDWICHES with BACON and HOMEMADE LEMON AIOLI

serves four


8 slices good whole-grain bread
8 slices bacon, cooked
1 cup arugula
1 large beefsteak tomato, cut into ¼ inch slices

Aioli:
1 egg yolk
¼ cup olive oil
¼ cup canola oil
2 teaspoons lemon juice, plus more to taste
½ teaspoon lemon zest
¼ teaspoon salt, plus more to taste
Black pepper

Avocado:
1 avocado, pitted and cut into ¼ inch slices
¼ cup panko breadcrumbs
¼ cup plain breadcrumbs
1 egg white + ½ tablespoon water
¼ teaspoon salt
¼ teaspoon garlic powder
1 tablespoon olive oil

To make aioli: Place yolk, lemon juice, salt and zest in the bottom of a blender. Turn on high and VERY slowly drizzle in oils. Blend until the mixture becomes homogeneous and looks similar to mayo. Season to taste with salt, lemon juice, and pepper.

To make avocados: Combine breadcrumbs, salt and garlic powder in a small bowl. Combine egg white and white in a small bowl. Place sliced avocado in bread crumbs, then egg white and then back into bread crumbs. Place on a cooling rack while you prepare the others. Heat one tablespoon of olive oil in a large sauté pan over a medium-high heat. Cook avocados until brown on each side, about 30 seconds per side.

Butter bread and toast in a large sauté pan over a medium-high heat until golden brown.

Slather aioli on bottom of toasted bread, top with tomato (season tomato with salt and pepper), then bacon, followed by the arugula and fried avocado. If desired put a little more aioli on top piece of bread.


bacon recipe courtesy of: Nicole Shoemaker, Cooking for Keeps, April 4, 2013