IRVINE, Calif.--(BUSINESS WIRE)--California avocados are in peak season from early spring to early fall. Consumers and professional chefs alike are elated that this delectable fruit is available now to add its signature creamy and delicious flavor to their dishes. One such chef is Lisa Schroeder of Mother’s Bistro & Bar in Portland, Ore. In recognition of June being California Avocado Month, she has partnered with the California Avocado Commission to create two delicious California Avocado recipes that consumers can create at home to enjoy.
As the executive chef and owner of one of Portland’s most popular restaurants, Mother’s Bistro & Bar, Lisa Schroeder specializes in refined comfort food, recreating classic and nostalgic flavor combinations with regional and seasonal ingredients.
“To me, the greatest joy is cooking seasonally, and I look forward to California avocado season every year because they add so much flavor, texture and excitement to my menu,” said Schroeder. “The two recipes I created this season, the California BLAST sandwich and Crab, California Avocado and Pink Grapefruit Cocktail, are both twists on two of my favorite dishes – a BLT and a seafood cocktail – enhanced to be even more enticing and delicious with the addition of California Avocados.”
In partnership with the California Avocado Commission, Schroeder will be featuring California avocado-enhanced dishes on her menu throughout the month of June. 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, menus, and specials in their respective restaurants.
For these recipes and others created by CAC’s numerous chef partners, visit CaliforniaAvocado.com.
Crab, California Avocado and Pink Grapefruit Cocktail
Recipe created by chef Lisa Schroeder of Mother’s Bistro & Bar for the California Avocado Commission.
Serves: 4
Prep time: 10 minutes
Total time: 10 minutes
Ingredients
- 1 large pink grapefruit
- 2 Tbsp. reserved grapefruit juice
- 1 lb. lump Dungeness crabmeat, drained
- 2 ripe, fresh California avocados, peeled, seeded and diced
- 2 Tbsp. finely chopped chives
- 2 Tbsp. olive oil
- 1 lime, juiced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Cut off the top and bottom of the grapefruit, exposing the fruit. Place flat side on a cutting board, and using a sharp knife, cut the peel away from the grapefruit, removing all the white pith. Discard peel.
2. Segment the grapefruits: holding the grapefruit over a bowl, use a paring knife and cut next to the membrane on each side of each segment leaving membrane behind. Let segments fall into the bowl. Once the grapefruit has been segmented, squeeze the leftover membranes into the bowl to extract as much juice as possible. Strain juice into another bowl and set aside. Discard membranes.
3. Cut the grapefruit segments in half, set aside.
4. In a separate medium-sized bowl, add the crabmeat, grapefruit, avocado, chives, olive oil, lime juice, salt and pepper. Gently mix well with a two prong fork, so as not to break up or mash the ingredients.
5. Taste for seasoning. Adjust with more salt and pepper, if necessary. Spoon into a large martini glasses and serve.
Note: This appetizer can be made a couple hours ahead and chilled until serving.
Nutrition Information Per Serving: Calories 300; Total Fat 20 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 12 g); Cholesterol 100 mg; Sodium 680 mg; Potassium 490 mg; Total Carbohydrates 15 g; Dietary Fiber 6 g; Total Sugars 7 g; Protein 18 g
The California BLAST Sandwich
Recipe created by chef Lisa Schroeder of Mother’s Bistro & Bar for the California Avocado Commission.
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 8 (1/2-inch) slices rustic or country bread
- 1/4 cup olive oil, divided
- 1/4 cup low-fat mayonnaise
- 4 (4-oz.) boneless and skinless salmon fillets
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 leaves green leaf or red leaf lettuce
- 1 tomato, cut into eight slices
- 8 slices bacon, cooked until crispy and drained on paper towels
- 2 ripe, fresh California avocados, peeled, seeded and sliced
Instructions
1. Preheat grill to medium-high. You should be able to hold your hand a few inches above the grate for just 3 seconds. Brush the bread slices on one side with some of the olive oil. Place bread on the grill, oiled side down, and grill until marks appear, about 1 minute. Rotate bread a quarter turn and continue to grill another minute for cross-hatch grill marks.
2. Remove bread from grill and spread equal amount of mayonnaise on the un-grilled side of each of the bread slices. Set bread aside, grilled side down.
3. Dip each salmon fillet in the remaining olive oil and place it on grill diagonally, as if facing 10 o’clock. Season each fillet with salt and pepper. Cook until grill marks appear, about 1 1/2 minutes. Turn a quarter turn so it faces 1 o’clock and grill another 1 1/2 minutes. Use a spatula to turn the fish over and finish cooking until the salmon is opaque throughout and flakes easily, about 2 to 3 minutes. Set aside.
4. Divide half of the grilled bread slices onto serving plates. Top each bread slice with a whole lettuce leaf, slices of tomato, salmon, avocado and bacon.
5. Close each sandwich stack with the remaining bread slices and serve.
Nutrition Information Per Serving: Calories 780; Total Fat 39 g (Sat 7 g, Trans 0 g, Poly 6 g, Mono 22 g); Cholesterol 105 mg; Sodium 1520 mg; Potassium 1070 mg; Total Carbohydrates 67 g; Dietary Fiber 7 g; Total Sugars 3 g; Protein 40 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. As with all fruits and vegetables, wash avocados before cutting.
Copyright © 2014, Lisa Schroeder
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.
