IRVINE, Calif.--(BUSINESS WIRE)--Now through early fall is peak season for California avocados and the perfect time to try new recipes featuring the delicious fruit. To inspire consumers with fresh ideas on how to incorporate California avocados into their meals chefs Eric Tanaka of Tom Douglas restaurants in Seattle, Wash. and Lisa Schroeder of Mother’s Bistro & Bar in Portland, Ore., are sharing their favorite avocado-centric recipes that consumers can create in their own kitchens.
As the co-executive chef for Tom Douglas restaurants, Eric Tanaka is constantly looking to create original recipes for the company’s 12 restaurants in the Seattle area. A supporter of cooking with locally grown and seasonal products, Tanaka always is excited to cook with California avocados each season.
“By including California avocados in a recipe, I know that I am adding a unique texture and exceptional flavor to the dish,” said Tanaka. “The avocado slices in my Grilled Chorizo Sandwiches with Shaved Fennel and California Avocado recipe also help to balance the spiciness of the chorizo, making it the perfect dish to warm up a cool summer menu.”
Lisa Schroeder, the executive chef and owner of one of Portland’s most popular restaurants, Mother’s Bistro & Bar, creates refined versions of traditional home-cooked dishes. She focuses on creating “comfort food” that features regional and in-season ingredients.
“I’m always looking for simple ways to keep things interesting on my menu, which is why I love cooking with California avocados,” said Schroeder. “I created my recipe for California Avocado, Bacon & Cheddar Macaroni & Cheese by adding diced avocados to one of my restaurant staples – macaroni and cheese – and it resulted in a creamy and delectable dish.”
In partnership with the California Avocado Commission (CAC), Tanaka and Schroeder are sharing their love of the fruit’s rich flavor and creamy texture by featuring California avocado dishes on their restaurants’ menus throughout the month of June, also known as California Avocado Month. Other chef partners in cities throughout the country, including Atlanta, Boston, Chicago, Dallas, Los Angeles, New York, Phoenix, Sacramento, San Antonio, San Diego and San Francisco will feature California avocado-centric dishes in their respective restaurants.
For these recipes and others created by CAC’s numerous chef partners, visit CaliforniaAvocado.com.
Grilled Chorizo Sandwiches with Shaved Fennel and California Avocado
|Recipe created by chef Eric Tanaka for the California Avocado Commission.|
|Prep time: 20 minutes|
|Cook time: 10 minutes|
|Total time: 30 minutes|
Grilled Chorizo Sandwiches with Shaved Fennel and California Avocado
- 4 (8-in.) baguettes
- 4 (4-oz.) Spanish chorizo links, split in half lengthwise
- 1 fennel bulb, trimmed of feathery greens and stalks, then halved and cored
- 4 oz. arugula
- 1/2 lemon
- 2 Tbsp. extra virgin olive oil
- Salt, to taste
- 2 ripe Fresh California Avocados, seeded, peeled and cut into thin slices
- 1/4 cup Fennel Mayonnaise (see make-ahead recipe below)
- Preheat a grill to medium heat.
- Split the baguettes in half lengthwise.
- Grill the sausages on both sides until they are heated through, about 9 minutes total; remove from the grill.
- Grill the baguette halves, cut sides down, until they are toasted, about 3 minutes. Remove the bread from the grill.
- While the sausages are grilling, thinly shave the fennel bulb with a knife. In a bowl, combine the shaved fennel and arugula, then dress with the squeezed lemon, olive oil and salt, to taste. Set aside.
- Smear a layer of Fennel Mayonnaise on the bottom half of each baguette. Place the shaved fennel arugula mixture over the mayo, dividing it evenly among the baguettes. Place a portion of grilled chorizo on top of each.
- Arrange half of a sliced avocado on top of the chorizo. Cover each sandwich with the top half of the baguette, then slice each sandwich in half and serve.
Note: Be sure to use Spanish chorizo, which is cured and fully cooked.
- 1 large egg yolk
- 4 tsp. dry mustard
- 2 tsp. cider vinegar
- 2 tsp. brown sugar
- 1 tsp. freshly squeezed lemon juice
- 1 tsp. ground fennel seeds
- 2/3 cup canola oil
- Kosher salt, to taste
- Combine the yolk, mustard, vinegar, brown sugar, lemon juice and fennel seed in the bowl of a food processor or blender. Slowly add the oil while the machine is running until the mixture thickens and emulsifies.
- Season with salt, to taste and refrigerate until use.
Tip: Store the leftover Fennel Mayonnaise in the refrigerator for a day or two to use on other sandwiches.
Nutrition Information Per Serving: Calories 1010; Total Fat 50 g (Sat 8 g, Trans 0 g, Poly 6 g, Mono 23 g); Cholesterol 125 mg; Sodium 1970 mg; Potassium 770 mg; Dietary Fiber 12 g; Protein 36 g
Copyright © 2013, Eric Tanaka
California Avocado, Bacon & Cheddar Macaroni & Cheese
|Recipe created by chef Lisa Schroeder of Mother’s Bistro & Bar for the California Avocado Commission.|
|Prep time: 30 minutes|
|Cook time: 30 minutes|
|Total time: 1 hour|
- 1 tsp. salt, plus more for cooking pasta
- 1 lb. fusilli (corkscrew) pasta
- 3/4 lb. low sodium bacon
- 3 cups half and half
- 2 cups firmly packed low fat shredded sharp cheddar cheese
- 1/4 tsp. freshly ground black pepper
- 1 ripe Fresh California Avocado, seeded, peeled and diced
- 1 large fresh tomato, finely diced
- 1/2 cup thinly sliced green onions, white and green parts, optional
- Bring a large (6- to 8-quart) pot of water to a boil. Salt generously. Stir in pasta and cook according to package directions. Drain and return to the empty pot.
- Meanwhile, place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add bacon and sauté until browned and crispy, about 5 minutes. Remove pan from heat and, using a slotted spoon or spatula, remove bacon from pan and drain on paper towels. Let bacon cool then finely dice.
- Pour off fat from pan (into a heatproof container) and return pan to medium-high heat. Add heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes.
- Add cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture is thickened, about 3 minutes. Season with salt and pepper.
- Gently stir in the diced avocado and tomatoes.
- Pour the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer 1 minute to thicken the sauce and allow pasta to absorb the flavors, stirring now and then.
- Serve in individual bowls topped with a sprinkle of sliced green onions.
Nutrition Information Per Serving: Calories 960; Total Fat 45 g (Sat 17 g, Trans 0 g, Poly 2.5 g, Mono 13 g); Cholesterol 80 mg; Sodium 1130 mg; Potassium 880 mg; Dietary Fiber 8 g; Protein 39 g
Copyright © 2013, Lisa Schroeder
*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
About the California Avocado Commission
Created in 1978, the California Avocado Commission strives to increase demand for California avocados through advertising, promotion and public relations, and engages in related industry activities that benefit the state’s nearly 5,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry. For nutrition information and recipes visit CaliforniaAvocado.com, or join us on Facebook at Facebook.com/CaliforniaAvocados and @CA_Avocados on Twitter, Pinterest and Instagram for updates.