RiverHouse Creamy Avocado Habanero Egg Salad

Just for those that have been complaining about the constant politics out there. From my recipe book.

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RiverHouse Creamy Avocado Habanero Egg Salad

Avocado , Habanero Peppers , Eggs, Picnic, Salad, Sandwich

Prep 5 M ∙ Cook 5 M ∙ Makes 1 ∙ Difficulty Easy ∙ Source RiverHouse

Ingredients

• 2 Hard Boiled Eggs
• 2 tablespoons Plain Greek Yogurt
• ½ An Avocado
• ¼ Sweet Yellow Pepper, finely diced
• ½-1 teaspoon Green Habanero Hot Sauce
• Salt & Pepper
• Lettuce for Serving

Directions

1. Mash the hard boiled eggs with the yogurt and salt & pepper to taste in a small bowl.

2. Mash the avocado separately and then add to the eggs.

3. Add the habanero pepper and green habanero hot sauce and mix together.

4. Spoon egg salad into washed green lettuce leaves, garnish with parsley, lime wedges, thin pickled vidalia onion slices and more hot sauce if desired.

Serve with a snifter of añejo tequila.  Cazadores if you can. The vanilla notes in the tequila really work with the fruity flavor of the habanero

Dobrou chuť!

– Eliot

RiverHouse Habanero Bread And Butter Pickles – Recipe

RiverHouse Bread and Butter Pickles

★★★★

Prep 30 min ∙ Cook 20 min ∙ Makes 10 pints ∙ Difficulty Easy ∙ Source RiverHouse Chronicles

INGREDIENTS

• 24 cups thick sliced pickling cucumbers
• 4 onions, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 2/3 cup coarse salt
• 7 cups cracked ice
• 4 cups cider vinegar
• 4 cups sugar
• 1 teaspoon turmeric
• 3/4 teaspoon celery seed
• 1.5 tablespoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1 Star Anise (broken)
• 5 Habañero Peppers

DIRECTIONS

1. Combine cucumbers, onions, fennel, salt and ice in a large bowl.

2. Mix well.

3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of water on top of it).

4. Rinse and drain thoroughly.

5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

6. Add drained cucumbers.

7. Place pot on medium low heat.

8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.

9. Remove from heat.

10. Place one pepper in each jar.

11. Seal in sterilized jars, 10 minutes in a hot water bath.

NOTES

Easy way to sterilize jars: Wash them well in hot soapy water.
Dry them off.
Put on a cookie sheet, right side up, at 225°F for 15 minutes.
Turn off oven and leave them in there until you need them.

NUTRITIONAL INFO

Serving Size: 1 (3188 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 822.8
Calories from Fat 14 2%
Total Fat 1.6 g 2%
Saturated Fat 0.3 g 1%
Cholesterol 0 mg 0%
Sodium 9459.7 mg 394%
Total Carbohydrate 198.7 g 66%
Dietary Fiber 4.9 g 19%
Sugars 180.6 g 722%
Protein 5.2 g 10%