Hi everyone! Well my husband listened to me and checked my Amazon wishlist for Christmas gift ideas. On my list was Bobby Flay’s new book, Bobby Flay Fit. When it comes to cookbooks, I prefer hardback additions, not kindle. I love to flip through the pages reading each recipe and also look at the pictures. Just something I love to do. If I can find one good recipe that I know I will make again and again, then the cost of the book was worth it. In this case the book was a gift so I didn’t pay anything. : ) There were many good recipes in this book that I wanted to try and this Avocado Crema was the first.
First of all, what is crema? I love how chefs come up with fancy names to describe a dish they have created.
According to the link I posted above: ….then there’s the matter of Mexican crema, which is runnier, thinner, and slightly sweeter than both crème fraîche and sour cream.
So how is this Avocado Crema a crema when there isn’t any dairy involved? Getting back to fancy words that chefs use, this is an avocado crema because you blend it to the consistency of a crema except it’s avocado. Get it? Ha Ha.
Below is my version of Bobby Flay’s Avocado Crema. I used it last night as an accompaniment to turkey burgers I made. It gave the burgers nice Mexican flare.
Avocado Crema with Cilantro
2 medium ripe avocados, peeled pitted and chopped
Juice of two limes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup fresh cilantro
Salt to taste
In a blender combine the avocados and lime juice until smooth. Pour into a serving dish. Add the spices, cilantro, and salt. Stir well. Top with fresh cilantro for garnish.
This is definitely a recipe I will make over and over again. It’s very simple to make, in about 5 minutes. The acidity from the lime juice keeps the avocado green instead of turning brown so it will keep nicely.
Please try this and let me know what you think.