Friday, December 6, 2013

Avacado BST Sandwich And Fish Picata

Yes its BST not BLT...replaced lettuce with Spinach

About BLT:

BLT (Bacon, Lettuce, and Tomato) is a type of bacon sandwich. The standard BLT is made up of five ingredients: baconlettuce,tomatomayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.

Serves 2

Prep time: 5 mins
Cook time: 5 mins


Ripe Avocado, pitted - 1
Lemon Juice (start with half that amount and add more if you like lemon) - About 1 Tbsp
Fresh Parsley, finely chopped - 1 Tbsp
Tomato, sliced - 1
Thick Cut Bacon - 4 Slices
Spinach - 1/2 cup
4 Slices of Italian Bread, or any kind of bread just make sure you cut the slices about half an inch thick, toasted .
Salt and Pepper
Extra Virgin Olive Oil - 2 tsp


1) Preheat the oven to 425 degrees, line the bacon on baking sheet and roast it for about 10 to 15 minutes or until crispy.

2) In a small bowl, add half of the avocado with the lemon juice, parley and salt. Mash it so its nice and creamy.

3) Spread half of the mashed avocado on one slice of bread, top it with a couple slices of tomatoes, and season the tomatoes lightly with salt and pepper and one teaspoon of the olive oil.

4) Place 2 of the slices of bacon on top of the tomatoes.

5) Take the remaining half of the avocado and slice it thinly, add half of the slices of the avocado on the other piece of bread and season that as well with a bit of salt.

6) Top the slices of avocado with the Spinach and then bring the two halves together.

Dig in immediately!!

About Piccata:

Piccata (picatta, pichotta : spellings) is a method of preparing food: meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In the United States, the most well-known variant is chicken piccata. The recipe has a meatless adaptation using seitan (seitan piccata).
A chicken breast is butterflied or sliced along its width. It is flattened with a tenderizer between two pieces of wax paper. It is seasoned and dredged in flour before being browned in butter or olive oil. The sauce is made using the pan drippings. Lemon juice and white wine are added and reducedShallots or garlic can be added with capers and slices of lemon. After reduction, butter is stirred in to finish the sauce.
In the United States, it is usually served with a starch, such as pastapolenta, or rice. In Italy, veal piccata is a secondo and would be served after the pasta (or other starch) course.

Fish Piccata:

Serves 2


Fresh Filet of Tilapia - 4
Garlic Clove - 1
Olive Oil - 2 tsp
Salt and Pepper to taste
Flour - 1 Tbsp
Capers - 2 Tbsp or to taste
White Wine - 1/2 Cup
Zest and Juice of One Whole Lemon
Fresh Chopped Parsley
Butter - 1 Tbsp


1) Place the fish fillets on a large plate and season each side with salt, pepper and some of the flour. Flip it over and do the same on the other side.

2) Preheat a large non stick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds.

3) Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts.

Serve immediately!

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