Latin American Recipes (13)

1) Mix the avocado, milk, ice, and sugar in a blender.
<> Cut the avocado using a knife or a spoon to scoop the fruit into the blender.
The insides should be green, and perhaps vaguely yellow--but not brown. Slice away any brown bits and leave them out of your shake. Discard the lumpy skin on the outside and the hard pit in the center.

2) Blend the ingredients until the mixture is no longer chunky.
<> This may take anywhere from 30 seconds to several minutes. Keep an eye on the shake while it is blending. You may need to hold the lid down to keep it from jostling loose.
<> Keep checking the consistency until it is done. With the blender off, use a spoon to stir the mixture and check for lumpy bits. If you find any large chunks of avocado or ice, replace the lid and blend for another 10-15 seconds.
<> If it is your first time making an avocado shake - and even if it is not - sample the mixture as you go. Feel free to change the recipe to meet your tastes: add more milk for a thinner shake; more avocado, ice; more sugar or sweetener for a sweeter shake. As you interact with the recipe and consider what you like, you will get better and better at making avocado shakes.

3) Drink and enjoy!

1. Process cream of coconut, sweetened condensed milk, and coconut milk in a blender or food processor until completely smooth; transfer mixture to a large bowl or pitcher.

2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.

3. Cover and chill 24 hours.

1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.