Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk

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I'm Chris Constantino and I'm here to show you how to make my dinner for the food and wine classic of Aspen. Cooking in Aspen, it's a great time. The ability to share techniques, recipes with the masses. Is ultimately very powerful because you're putting tools in people's hands. We're going to start dinner off with a twist on a classic. A crushed avocado, pea, bruschetta with mint, and curado. So the key to grilling this bread is using aromatics. Which is going to be garlic, rosemary, and sage. I'm going to squeeze these herbs and release some of those natural oils. And now I'm going to grill my bread right on top of there. Just trying to get some nice color, but we're not gonna see like dark dark ch grill marks, because I don't wanna burn my aromatics. so when blanching vegetables, you always blanch green vegetables, in particular, in a salted water. The vegetables get hot, their pores open, so you're pulling in flavor every single time you blanch them. Peas and mint are a very natural combination. Avocado and peas not really what everybody's used to, but once you start adding the lemon, that course salt that's going to give you texture. So you're just playing on not only their mind, but you're playing with people's thoughts on texture. And then the cured egg yolk you're adding an element of animal fat and that's what the fun part is. Thanks for watching everyone. Be sure to check our next video about our main course, and you'll be on your way to making Aspen dinner at your home
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Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk
Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk


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