| |
Freshly ground pepper, to taste
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| 1 |
ripe avocado |
| 2 |
plum tomatoes, chopped |
| 2 |
scallions (white and light green portion only), thinly sliced |
| 1 |
small jalapeño pepper, seeded and minced (wear glove to prevent irritation) |
| 1 |
tablespoon fresh lime juice |
| 1/2 |
teaspoon salt
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| 1 |
cup all-purpose flour |
| 1/2 |
teaspoon coarsely ground black pepper |
| 1/8 |
teaspoon cayenne |
| 5 |
tablespoons cold butter, cut in pieces |
| 1 |
cup shredded extra sharp cheddar cheese |
| 1/4 |
cup shredded Parmesan cheese |
| 3 |
to 4 tablespoons cold water
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| 1/4 |
cup clam tomato juice or tomato juice |
| 1/4 |
cup fresh lemon juice |
| 4 |
teaspoons olive oil |
| 1 |
tablespoons Worcestershire Sauce |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon freshly ground pepper |
| 4 |
cups romaine or other lettuce, torn into bite-size pieces |
| 1/4 |
pound cooked crabmeat, picked through for shells and cartilage |
| 1/2 |
pound cooked shrimp, peeled (tails left on) and deveined |
| 12 |
cherry tomatoes, halved |
| 1/2 |
medium avocado, sliced |
| 2 |
navel oranges, peeled and sliced into semicircles |
| 1 |
cup croutons
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| | | |
