Cinco de Mayo is right around the corner and thanks to Chef Eric LeVine, of Morris Tap & Grill in Randolph, your guests are in for a very special treat. Now, if you really want to Wow your guests, order the Rice Cones for serving or this dish can be served in indivual bowls, wraps or decorative glasses.
1 med. ripe avocado
In food processor, blend avocado with sour cream, and lemon juice until smooth. Transfer to small bowl. Cover tightly with plastic wrap
1 ea Chorizo
slice cooked chorizo into thin pieces and bake in oven at 350F for 20 minutes or until Chorizo is crisp as a potato chip, almost brittle
Spoon rice mixture into cone, top with piece of crispy chorizo and pipe avocado mousse.
While most kids were playing with action figures, Eric was in the kitchen testing and tasting recipes. As a youngster growing up in Brooklyn, Eric found excitement, challenges and passion in his favorite place – the kitchen. His childhood love became his career path and purpose. He studied at The Culinary Institute of America in Hyde Park, New York and soon after graduation, worked under celebrity chef David Burke at the River Café. He credits this experience with sparking his creative artistry with food.