IRVINE, Calif. — California avocado season has arrived and it’s easy to enjoy the delicious flavor of this premium fruit with two new recipes created by local California chefs. California is the original “Avocado Capital,” with ninety percent of the nation's avocado crop grown in the state by nearly 5,000 farmers who plant, tend and harvest their trees by hand. Spring to fall marks the California avocado season, making this the perfect time to enjoy this delectable fruit.
California chefs, Mike Fagnoni and Molly Hawks of Hawk’s restaurant in Granite Bay, Calif. and chef Trey Foshee from George’s at the Cove in La Jolla, Calif. take pride in using fresh, seasonal ingredients like California avocados in their menus. The chefs like to incorporate avocado into a variety of their dishes, as it adds a unique texture and exceptional flavor. These chefs have partnered with the California Avocado Commission to create exclusive recipes that highlight the California avocado’s premium quality, flavor and versatility.
Chef duo, Fagnoni and Hawks have been executing a menu featuring modern American cuisine at Hawk’s restaurant for nearly four years with a focus on utilizing seasonal ingredients, including California avocados.
“We strive to include in-season and locally grown ingredients, so California avocados always make their way into our recipes during the season,” said chefs Fagnoni and Hawks. “With spring just beginning, we created a recipe for a ‘Shrimp and California Avocado Open-Faced Sandwich,’ an ideal dish for lunch, brunch or even a light dinner.”
To view or download a video demonstration of the chefs creating this recipe, visit CaliforniaAvocado.com/recipe-demonstration-videos.
Grilled Shrimp and California Avocado Open-Faced Sandwich
Recipe created by chefs Mike Fagnoni and Molly Hawks for the California Avocado Commission.
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
•12 large shrimp (approximately 3/4 lbs.), cleaned and deveined
•3 Tbsp. Spicy Marinade (see make-ahead recipe below)
•4 slices crusty whole wheat bread, 1/2” thick
•2 Tbsp. olive oil
•1 clove garlic, peeled
•2 ripe, fresh California avocados, peeled, seeded and diced
•2 cups loosely packed arugula leaves, cleaned
•1/2 cup Heirloom Tomato Vinaigrette (see make-ahead recipe below)
•Salt, to taste
•Black pepper, to taste
Instructions
1. Place the shrimp in a bowl and coat with the marinade. While the shrimp are marinating, preheat your grill.
2. Using a pastry brush, lightly brush each slice of bread with olive oil. Place the bread on the grill just long enough to lightly toast the bread. Remove the bread from the grill. While the bread is hot, rub one side of each slice of bread with the garlic clove. Set bread aside.
3. Place the marinated shrimp on the grill and turn periodically. Once cooked through, cut each shrimp into thirds on the bias and transfer to a mixing bowl. Add the avocado and arugula leaves and toss with the Heirloom Tomato Vinaigrette. Season to taste with salt and pepper.
4. To assemble sandwiches, place the grilled bread slices on a platter and top each slice of bread with the grilled shrimp and avocado mixture. Pour any remaining Heirloom Tomato Vinaigrette over the sandwiches.
Spicy Marinade
Yields: 1/4 Cup
Ingredients
•1/4 cup extra virgin olive oil
•2 cloves garlic, finely minced
•2 tsp. paprika
•1/2 tsp. cayenne pepper
•1 tsp. dried oregano, crumbled
•1 tsp. dried thyme
•1/2 tsp. salt
•1/4 tsp. black pepper
Instructions
1. Gently heat the olive oil in a small sauté pan over medium-low heat. Add the garlic and stir to coat with the olive oil. Add the remaining ingredients and stir to combine.
2. Remove from heat and set aside to cool.
Heirloom Tomato Vinaigrette
Ingredients
•2 heirloom tomatoes
•3/8 cup extra virgin olive oil
•Salt, to taste
•Black pepper, to taste
•1 Tbsp. Dijon mustard
•2 Tbsp. sweetened rice wine vinegar
•3 Tbsp. slivered scallions, bias cut
•1 Tbsp. cilantro, finely chopped
Instructions
1. Preheat oven to 500ºF.
2. Cut the tomatoes in half and coat with one-third of the olive oil.
3. Line a cookie sheet with parchment paper and place the tomatoes on the parchment paper, cut side up. Sprinkle the tomatoes with salt and black pepper, to taste.
4. Place the tomatoes in the oven and cook until the tomatoes soften and begin to char, approximately ten minutes.
5. Remove the tomatoes from the oven and cool to room temperature.
6. Once cooled, transfer the tomatoes to the bowl of a food processor. Add the mustard and vinegar. With the food processor running, emulsify the ingredients and gently stream in the remaining olive oil.
7. Transfer the vinaigrette to a bowl and season to taste with salt and pepper.
8.
Stir in the slivered scallions and cilantro.
Nutrition Information Per Serving: Calories 600; Total Fat 46 g (Sat 7 g, Trans 0 g, Poly 5 g, Mono 32 g); Cholesterol 165 mg; Sodium 600 mg; Total Carbohydrates 25 g; Dietary Fiber 9 g; Protein 23 g
Copyright © 2011, Mike Fagnoni and Molly Hawks
San Diego chef Foshee changes his menu daily at George’s at the Cove to emphasize local, seasonal and sustainable ingredients. Located in the heart of what is known as “California avocado country,” chef Foshee makes sure to include locally grown California avocados to various dishes on his menu.
“I love the versatility of California avocados,” said chef Foshee. “Some may find it surprising, but avocados can be a wonderful addition to a dessert, and are actually great for baking. Their delicious, mild flavor and smooth texture act as the star ingredient in my ‘California Avocado Cheesecake with Tomato-Vanilla Jam.’”
In this recipe, chef Foshee replaced half of the cream cheese in his traditional cheesecake recipe with an equal amount of avocado. By substituting avocado, the nutritional value of the cheesecake is increased with the fruit’s contribution of “good fats” (poly and monounsaturated fats), along with nearly 20 vitamins, minerals and phytonutrients. For more avocado nutrition information, visit CaliforniaAvocado.com/nutrition.
To view or download a video demonstration of chef Foshee creating this recipe, visit CaliforniaAvocado.com/recipe-demonstration-videos.
California Avocado Cheesecake with Tomato-Vanilla Jam
Recipe created by chef Trey Foshee for the California Avocado Commission.
Serves: 12
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Ingredients
•14 oz. cream cheese
•2 ripe, fresh California avocados, peeled and seeded
•1 1/4 cup sugar
•1 tsp. vanilla extract
•4 eggs
•1 tsp. lemon zest
•Graham Cracker Crust (see make-ahead recipe below)
•Tomato-Vanilla Jam (see make-ahead recipe below)
Instructions
1. Place the cream cheese in the bowl of an electric mixer. With a paddle attachment, whip the cream cheese over medium-high speed until smooth, approximately 3 minutes.
2. Add the avocado, sugar and vanilla and mix until smooth.
3. Add eggs one at a time, incorporating well after each addition.
4. Strain the mixture through a fine mesh strainer.
5. Mix in the lemon zest and pour filling onto Graham Cracker Crust and smooth top with an offset spatula.
6. Place on top of a baking sheet and bake at 300ºF for 45 minutes or until set. Cool to room temperature and refrigerate.
7. Garnish with Tomato-Vanilla Jam and serve.
Graham Cracker Crust
Ingredients
•1 1/2 cup graham cracker crumbs
•1/4 cup sugar
•1/3 cup butter
•1 Tbsp. butter, to grease pan
Instructions
1. Combine crumbs and sugar in a medium mixing bowl.
2. Melt the butter over medium heat and mix into crumb mixture with a spoon until well combined.
3. With the remaining butter, grease the sides and bottom of a nine-inch spring form pan.
4. Cut out a parchment paper circle to fill in the bottom of the pan.
5. Pour the crumbs into the pan and press the mixture evenly into the bottom of the pan with your fingers.
6. Bake at 300ºF for 5 minutes to set the crust and cool to room temperature.
Tomato-Vanilla Jam
Ingredients
•1 cup sugar
•1 cup water
•1/2 vanilla bean, split
•4 cups red cherry tomatoes, cut in half
Instructions
1. In a small pot, combine the sugar, water and vanilla bean and simmer until sugar is melted.
2. Add the tomatoes and simmer for 5-10 minutes or until the tomatoes soften.
3. Strain the mixture and reserve the tomatoes in a small bowl.
4. Return the syrup back to the pot. Place pot over medium heat and reduce by half, approximately 10 minutes. Pour over the tomatoes and chill completely until ready to serve.
Nutrition Information Per Serving: Calories 410; Total Fat 26 g (Sat 13 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 130 mg; Sodium 240 mg; Total Carbohydrates 45 g; Dietary Fiber 4 g; Protein 6 g;
*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.
Copyright © 2011, Trey Foshee
For more recipes that feature fresh California avocados from chefs Fagnoni and Hawks or chef Foshee, visit the California Avocado Commission website at CaliforniaAvocado.com.
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 information about California avocados, visit CaliforniaAvocado.com, become a fan at Facebook.com/CaliforniaAvocados and follow the California Avocado Commission on Twitter at Twitter.com/CA_Avocados.
Source: California Avocado Commission
