Steemit Iron Chef #16 - Table for Four, Please

We are nearing the end of the first season of @progressivechef's Steemit Iron Chef. Week #16 is upon us and soon after, we have the last for the season with Week #17. It's nice to reflect back on all the entries that have come through over the last 16 weeks. Numerous beautiful creations have graced the Steemit world. I've come to know the regulars over time and am learning more about the newcomers. There's a lot of talent out there and this competition has brought us together. For this, I am very thankful as I know the relationships will continue to develop for years to come.

So let's get back to this week. We have the avocado on the main stage ... creamy avocado that can be eaten and served in different forms. It's a favorite of mine.

My entry for Week #16: Sous Vide Salmon and Avocado Smoked with Applewood Chips, Sous Vide Scallops on Seasoned Avocado Discs with Avocado Branches, Avocado Pesto Pasta Served with Avocado Oil Pebbles, Plus Avocado Ice Cream

Below is a photo of all the elements minus the avocado ice cream and prior to smoking the salmon and avocado.

Sous Vide Salmon and Scallops

For this plating, I cooked the salmon and scallops in a sous vide bath.

The salmon and scallops (not in photo) are first seasoned with salt and white pepper.

They are vacuum-sealed prior to cooking in the sous vide bath. I added chunks of butter in one of the scallop bags.

They are then cooked sous vide at 51^oC for 30 minutes. The texture is just perfect -- not overcooked nor undercooked.

Smoked Avocado

Avocado, lime juice, liquid glucose, salt and olive oil are puréed in a blender for the avocado topping. It is finished with Maldon sea salt and freshly ground tellicherry pepper before smoking.

It will be smoked together with the salmon using a smoking gun.

Sous Vide Scallops on Seasoned Avocado Discs with Avocado Branches

After cooking the scallops sous vide, I finished them by torching the surface to give it a nice caramelized exterior.

They are served with avocado discs that were dipped in a citrus vinaigrette.

What's that thing on top? It's avocado that is cooked with kuzu starch and lime then piped thinly and dehydrated to create avocado vines. They're crispy and lend a nice texture to the scallops and avocado.

What's that thing in the bottom? It's thinly sliced daikon radish that was cut into a big square then quickly dipped in a pickling solution.

Avocado Pesto Pasta with Avocado Oil Pebbles

I made a pesto sauce with basil, olive oil, avocado, lime juice, garlic and salt for the pasta.

Tapioca maltodextrin and salt are mixed with avocado oil to convert it to powder form. The powder is then cooked in a saucepan until they look like pebbles and are crunchy.

We are ready to smoke the salmon and avocado.

Here's the assembled plate, ready for the smoking gun.

Use a smoking gun to give the salmon and avocado a smoky flavor.

Leave covered for 5 - 10 minutes to impart the smoky flavor.

When ready to serve, tilt glass slowly to slowly release the smoke.

But wait, there's more ...

Avocado Ice Cream

Off to the side, we have avocado ice cream. In the Philippines where I grew up, avocado is incorporated in dessert recipes. Made into ice cream, it's a creamy and refreshing end to a meal. For this plating, it is topped with coconut shreds cooked in thick syrup.

My proof photo

If you have any questions about sous vide cooking, please feel free to leave a comment below. Here are links to my previous posts involving sous vide cooking:

Mushroom Mania

Sous Vide Flan

Sous Vide Crispy Chicken Thighs

Sous Vide Osso Bucco

Come join Steemit Iron Chef Contest. The 2017 season may soon be over but 2018 is just around the corner and @progressivechef has a lot in store for the next season!