Moo's Cold Shrimp-Stuffed Avocado

There are about 2 1/2 feet of snow on the ground here in Maine, and I guess I'm sorta dreaming of the summer sun. Also my brother reports that it's 70 degrees in Southern California. So here's a little summer treat for him. In fact, you can enjoy this summer palate pleaser anytime.

3 large avocados
Juice of 1 lemon
1 pound cooked shrimp, coarsely chopped (But put 6 whole shrimp aside)
1 jalapeno chili, finely chopped
1 hard-boiled egg, chopped
2 dozen pitted black olives, coarsely chopped
Mayonnaise
Salt & pepper to taste
3 T coriander, minced

Carefully cut avocado in half. Remove pit and scoop out the avocado flesh. Keep the shell halves intact because you'll be refilling them and using them like little bowls. Put avocado in in a bowl, sprinkle with lemon juice (this will help keep avocado from turning brown). Mash avocado, then add chopped shrimp, jalapeno, egg, and olives. Mix. Add mayonnaise to the consistency and taste of your choice. Season with salt and pepper. Fill the 6 avocado shells equally. Sprinkle top with coriander and top each with a whole shrimp.

Moo's Steamed Asian Dumpling Filling

This is an excellent all-around filling for dumplings. You can use it to make pot stickers, Siu Mai or 4-color dumplings. Your dumplings will be real palate pleasers.

1 lb. ground pork
1/4 cup chicken broth
2 T sugar
1 T soy sauce, I prefer low sodium
1 tsp. salt
1/2 tsp. teriyaki sauce
1/2 tsp. sherry
1/2 tsp. sesame oil
1/4 cup cilantro, chopped and packed tight
8 water chestnuts
4 fresh shitake mushrooms
1 scallion, minced
1 T fresh ginger, minced
1/4 cup cornstarch

Dumpling skins

To the pork, add broth, sugar, soy sauce, salt, teriyaki sauce, sherry and sesame oil. In food processor, fine chop all vegetables. Fold vegetables into pork mixture. Finally add cornstarch. Fill dumpling skins and either freeze until you need them or steam and serve.

By the way, here's a simple but good dipping sauce: 3 T low-sodium soy sauce, 1 tsp. rice vinegar, and 1 tsp. sesame oil

Moo's Corn Crepes with Chili Butter

2 cups white cornmeal
1/2 t. baking soda
1 t. baking powder
3 T all-purpose flour
1 t. salt
3 T scallions, minced
1 cup buttermilk
1 large egg, lightly beaten
1 cup corn nibblets, pureed
1/2 cup olive oil
3 T melted butter

Filling
1 1/2 pounds of cooked shrimp
2 1/2 T chopped chilies
1/2 pound of shredded Jack cheese

Chili Butter
1 cup softened butter
1 1/2 T chilies
1/2 pound cooked shrimp

Sift dry ingredients, including salt into a large bowl. Stir in onion, buttermilk egg, oil and butter. Fold in pureed corn. Heat crepe pan and brush lightly with olive oil (or spray with olive oil Pam). Pour 1/4 cup of batter into hot crepe pan and swirl to cover evenly. Return to heat and cook until golden on both sides. Crepes may be kept in 200 degree oven.

Puree chili butter ingredients.

Toss shrimp, chopped chilies and cheese to make filling. Place a liberal amount of filling in crepes, roll and heat. When ready to serve, spread chili butter liberally on each crepe and serve with your favorite combination of toppings: guacamole, ranchero sauce, sour cream, chives and coriander.

Moo's Chinese Noodle Custard

This is a good first course or side dish for any Asian dinner. It's light and not what most people expect when ordering Chinese. I prefer light (low sodium) soy sauce and organic chicken broth. If you want to avoid the chicken broth, try vegetable broth.

1 pkg fine noodles
4 eggs, whisked
1/2 t. salt
2 t. soy sauce
2 cups chicken broth
2 cups milk

Cook noodles until tender. Rinse and drain. Set oven to 325 degrees. Pour noodles into a 2 quart casserole. Whisk eggs well and add other ingredients. Pour over noodles and fold in. Set casserole into larger pan with some water and bake for about 1 hour and 15 minutes.