Food Service Professional of the Month - Victoria Davidson
Victoria Davidson is a Certified Executive Chef with the American Culinary Federation. She serves on the Central New Mexico Community College Culinary Arts Advisory Board. She is also a part-time instructor / Hospitality Educator at CNM Community College. Victoria is manager of the in-house catering and oversees Special Catered Events at Albuquerque Public Schools Food & Nutrition Services.
Victoria is a former restaurateur, 10 years in Albuquerque. As well as a former full-time Culinary Arts instructor at Albuquerque Technical Vocational Institute, now Central New Mexico Community College. She has 30+ years food service experience.
VICTORIA'S RECIPE: TOMATILLO-AVOCADO DRESSING
Yield: Approximately 1 cup
Serving Size: 2 Tablespoons
You can use this guacamole-like recipe as a salad dressing, condiment or dip. The flavor of the avocado is enhanced by the broiled tomatillos, which look like small green tomatoes enclosed in thin, papery husks.
INGREDIENTS
| 6 | Tomatillos, husks discarded (about 8 ounces), rinsed in cold water |
| 1 | Medium ripe avocado, peeled and chopped (about 1 cup) |
| 1 | Green onion (green and white parts), chopped |
| 2 | Medium garlic cloves, minced |
| 1/2 | Fresh jalapeno pepper (seeds and ribs discarded), chopped |
| 1/2 cup | Water |
| 3 Tbsp | Cilantro, chopped |
| 1 tsp | Sugar |
| 1 tsp | Fresh lime juice |
| 1/2 tsp | Ground cumin |
| 1/2 tsp | Chili powder |
| 1/4 tsp | Salt |
| 1/8 tsp | Pepper |
| some | Vegetable oil spray |
PREPARATION
- Preheat the broiler. Lightly spray the broiler pan with vegetable oil spray.
- Cut the tomatillos in half with a sharp knife. Put with the skin side up on the prepared pan.
- Broil 4 to 6 inches from the heat for 5 minutes. Turn and broil for 2-3 minutes, or until the tomatillos are slightly tender. Put the tomatillos in a covered container and refrigerate for at least 10 minutes to cool.
- In a food processor or blender, process the tomatillos with the remaining ingredients for 1 minute until the mixture is smooth.
Previous Food Service Directors of the Month
May - Rachel Frayre - Macadamia Crusted White Fish Fillets Recipe
April - Michael Lozano - Seared Pork Tenderloin Recipe
March - Lyman Graham - Sour Cream Pound Cake Recipe
February - Michael Vasquez - Asado Recipe
December - Loretta Zullo - Homemade Cheese Enchilada Recipe
October - Esther Quesada - German Chocolate Topping Recipe
September - Kim Terry - Cheese & Bacon Quiche (Quiche Lorraine) Recipe
July - Raul Jacques - Tangy Chicken Breasts Recipe
June - Jim Hemmen - Thai Lime Pork Chops Recipe
May - Kari Frederick - Easy Chocolate Cupcakes Recipe