INGREDIENTS

INSTRUCTIONS

Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine.  In a bowl stir together chili and remaining salsa
ingredients. Salsa  may be made several hours ahead and chilled,
covered.  Stack tortillas and cut them in half. Cut stacks crosswise
into  1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil
over  moderate heat until hot but not smoking. Working in two batches,
fry  tortilla strips until crisp and golden, about 30 seconds, and with
a  slotted spoon transfer to  paper towels to drain. Sprinkle fried
tortilla strips with salt to  taste.  Halve the avocado, removing the
pit, and peel. Slice each half  lengthwise into 6 wedges. Slice chicken
into 6 wedges and fan ,with  the avocado, onto 2    plates.  Spoon
about 1/2 cup strawberry salsa over each fan and mound crispy  tortilla
strips alongside.  Yield: 2 servings  STRAWBERRY CREME CARAMEL TART
Recipe By: Cooking Live Show #CL8911  Categories: Cooking Live, Import
Creme caramel: 1 1/4 cups whole small strawberries (about 30),  trimmed
1 1/4 cups granulated sugar 1 1/2 cups heavy cream 1 large  whole egg 3
large egg yolks 1 teaspoon vanilla Pastry crust: 1 cup  all-purpose
flour 2 1/2 tablespoons packed brown sugar 1/4 teaspoon  salt 5
tablespoons unsalted butter, cut into pieces and softened  slightly 1
1/2 to 2 tablespoons ice water Garnish: small strawberries  Make creme
caramel:  Preheat oven to 225 degrees F. Spread strawberries on a
baking sheet  and bake in middle of oven 30 minutes to dry slightly.
Transfer  baking sheet to a rack to cool strawberries.  Increase
temperature to 350 degrees F.  In a dry heavy saucepan cook granulated
sugar over moderately low  heat, stirring slowly with a fork (to help
sugar melt evenly), until  melted and pale golden. Cook caramel,
without stirring, swirling pan,  until deep golden. Immediately pour
caramel into a 9-inch glass pie  plate, tilting plate to coat bottom
and sides evenly. Put pie plate  in a baking pan.  In a saucepan heat
cream just to a boil and remove pan from heat. In  a bowl whisk
together egg, yolks, vanilla, and a pinch of salt until  combined well
and in a stream add warm cream, whisking. Skim off any  froth and
carefully pour custard into pie plate. Arrange strawberries
decoratively on their sides in custard (custard should completely
cover strawberries) and add enough hot water to pan to reach halfway
up side of plate. Bake creme caramel in middle of oven about 40
minutes, or until custard is just set but still trembles slightly
(custard will continue to set as it cools). Remove plate from pan and
cool custard completely on a rack.  Chill creme caramel, loosely
covered with plastic wrap, at least 4  hours and up to 1 day.  Make
crust:  In a large bowl with fingertips or a pastry blender blend
together  flour, brown sugar, salt, and butter until mixture resembles
coarse  meal. Add 1 tablespoon ice water and toss mixture with a fork
until  incorporated. Add some or all of remaining ice water, 1/2
tablespoon  at a time, tossing with fork to incorporate until mixture
just begins  to form a dough. On a work surface with heel of hand smear
dough in 3  or 4 forward motions to help distribute butter. Form dough
into a  ball and flatten to form a disk. Chill dough, wrapped in
plastic  wrap, 1 hour.  On a lightly floured surface roll out dough
into a 10-inch round  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 1136
Calories From Fat: 357
Total Fat: 41.6g
Cholesterol: 292.4mg
Sodium: 2157.5mg
Potassium: 2459.8mg
Carbohydrates: 77g
Fiber: 18.9g
Sugar: 10.1g
Protein: 117.8g