Mary Sue Milliken and Susan Feniger: Fun Cooking With Avocados - New York News

Mary Sue Milliken and Susan Feniger: Fun Cooking With Avocados

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Mary Sue Milliken and Susan Feniger from Border Grill were here to help us kick off Memorial Day.

 

 

 

Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

California Avocado Blue Cheese Spread
Ingredients:
· 2 ripe Fresh California Avocados, halved, seeded and peeled
· 4 oz. Roquefort or similar blue cheese, room temperature
· 2 Tbsp. freshly squeezed lemon juice
· 4 dashes hot sauce
· 1 tsp. freshly ground black pepper
· Salt, to taste

Instructions:
1. In a large bowl, combine avocados with blue cheese, lemon juice, hot sauce and pepper. Mash with a fork until mixture is thoroughly combined. Taste and season lightly with salt, as the blue cheese can be salty.
2. Use with the Grilled Skirt Steak Sandwich recipe below, or on crackers, crusty bread, or other sandwiches.
Per Serving: 222 calories; 19 grams fat (6.5 sat, 9.3 mono, 1.4 poly); 21 mg cholesterol; 529 mg sodium; 2.5 grams fiber
Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese
Ingredients
· 2 (8 to 10 oz.) skirt steaks
· 1 medium, sweet yellow onion, cut in 1/4-inch slices
· 2 small tomatoes, cut in 1/4-inch slices
· 2 Tbsp. canola oil
· Salt and freshly ground black pepper, to taste
· 2 Tbsp. extra virgin olive oil
· 2 Tbsp. balsamic vinegar

Grilled Skirt Steak Sandwich with California Avocado and Blue Cheese

· 2 tsp. chopped fresh thyme leaves
· 4 (6-inch) pieces of baguette, sliced in half lengthwise and lightly toasted
· California Avocado Blue Cheese Spread (see make-ahead recipe above)
· ½ ripe Fresh California avocado, thinly sliced, for garnish
· 4 fresh thyme sprigs, for garnish
· Cracked black pepper, for garnish

Instructions:
1. About 30 minutes before cooking, remove skirt steaks from refrigerator. Trim any outer pieces of fat or silver skin, but marbling within beef should remain.
2. Preheat grill or sauté pan to very hot. Pat skirt steaks dry. Brush steaks and onion and tomato slices with canola oil and season generously with salt and pepper. Grill or sauté steaks,
2 minutes per side for rare. Allow steak to rest several minutes on a cutting board.
3. Meanwhile, on the grill or in the same sauté pan, char the onion slices until just tender, separating into rings. Grill or sauté the tomato slices briefly, until lightly charred and warmed through.
4. In a small bowl, combine olive oil, vinegar and thyme. Add grilled onion and tomato slices to vinaigrette mixture and toss gently.
5. Spread toasted top halves of baguettes with California Avocado Blue Cheese Spread. Place on the upper level of the grill with the top closed, or under a broiler, until warmed, about
1 to 2 minutes.
6. Arrange the charred onion and tomato slices on the bottom halves of the baguettes. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinaigrette.
7. Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.
Per Serving: 566 calories; 26 grams fat (4.8 sat, 14 mono, 3.3 poly); 88 mg cholesterol; 586 mg sodium; 6.3 grams fiber
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Grilled Turkey Burgers with California Avocado and Caramelized Onions

Serves: 4
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes

Ingredients:
· 2 ripe Fresh California Avocados, peeled, seeded, and
cut into 1/2-inch dice
· 3 Tbsp. extra virgin olive oil
· 3 Tbsp. freshly squeezed lime juice
· 2 Tbsp. chopped fresh oregano
· Salt, to taste
· Freshly ground black pepper, to taste
· 2 Tbsp. unsalted butter
· 1 large red onion, diced
· Salt, to taste
· 1/4 cup white vinegar
· 1 Tbsp. cracked black pepper
· 1 lb. ground turkey (dark meat, if available)
· 2 Tbsp. extra virgin olive oil
· 4 brioche hamburger buns, split and grilled or toasted
· 4 slices sharp white cheddar cheese
· 1 Roma tomato, cored and cut into 1/4-inch dice

Instructions:
1. In a medium mixing bowl, combine avocados with olive oil, lime juice, oregano, and salt and pepper, to taste. Divide mixture, reserving half to add to the ground turkey and half to use as a topping on the cooked burgers.
2. Melt butter in a medium skillet over low heat. Cook onions with salt to taste, stirring and shaking pan frequently, until onions are golden brown, about 15 minutes. Pour in vinegar, turn heat up to high, and reduce by half. Remove from heat and stir in cracked pepper. Cool to room temperature.
3. Add turkey, caramelized onions, and olive oil to a large mixing bowl and combine thoroughly. Using hands, gently mix in half the avocados and form turkey mixture into 4 burger patties.
4. Preheat grill, broiler, or sauté pan over medium-high heat. Season turkey burger patties with salt and cook until lightly browned on bottom, about 3 to 4 minutes. Turn burgers and top with cheese slices. Continue cooking until turkey is just cooked through and cheese is melted.
5. Arrange buns, grilled or toasted side up, on plates. Place burgers on bottom halves of buns. Stir tomato into second half of reserved avocados and spoon mixture onto top halves of buns. Serve immediately.

Nutrition Information Per Serving: Calories 750; Total Fat 53 g (Sat 16 g, Trans 0 g, Poly 7 g, Mono 25 g); Cholesterol 125 mg; Sodium 453 mg; Potassium 740 mg; Total Carbohydrates 35 g; Dietary Fiber 4 g; Total Sugars 6 g; Protein 3 g; Vitamin A 763 IU; Vitamin C 19 mg; Calcium 229 mg; Iron 4 mg; Vitamin D 20 IU; Folate 131 mcg; Omega 3 Fatty Acid 0.4 g
% Daily Value*: Total Fat 82%; Vitamin A 15%; Vitamin C 30%; Calcium 35%; Iron 25%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

California Avocado, Bacon and Tomato Salad
Serves: 4
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients:
· 8 slices bacon, cut into 1-inch dice
· 2 Tbsp. large capers, thoroughly drained and patted dry
· 4 thin slices red onion
· 12 cups assorted lettuces, such as romaine, arugula, escarole and watercress
· 1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
· 4 medium tomatoes, cored and diced
· Homemade Croutons (see make-ahead recipe below)
· Vinaigrette (see make-ahead recipe below)
· 1 ripe Fresh California Avocado, seeded, peeled, quartered and thinly sliced
· Cracked Black Pepper Oil, optional (see make-ahead recipe below)

Instructions:
1. Cook bacon in pan over medium heat until golden and crispy. Remove with a slotted spoon and drain well on paper towels. Leave bacon fat in pan.
2. Increase heat to medium-high. When pan is hot, but not smoking, add capers and sauté for 2 to 3 minutes. Remove with a slotted spoon and drain well on paper towels.
3. Soak onion slices in ice water for 2 to 3 minutes, drain on paper towels and separate into rings.
4. Toss salad greens in a large bowl with bacon, onion, avocado, tomato and Homemade Croutons.
5. Sprinkle salad with the Vinaigrette and toss to coat all ingredients evenly.
6. Divide salad equally onto plates. Top each with a fan of thinly sliced avocado, and if desired, drizzle with Cracked Black Pepper Oil.
7. Sprinkle with capers and serve immediately.


Homemade Croutons
Ingredients:
· 3 Tbsp. extra virgin olive oil
· 4 slices crusty whole wheat bread, torn into small pieces
· Salt, to taste
· Freshly ground black pepper, to taste

Instructions:
1. Heat oil in a large skillet over medium-low heat. Add bread and season with salt and pepper. Toss to coat with oil and seasoning.
2. Sauté over medium-low heat, stirring frequently, until golden, about 5 to 10 minutes.
3. Remove from heat.

Vinaigrette
Ingredients:
· 1/2 cup extra virgin olive oil
· 2 Tbsp. apple cider vinegar
· 1 lemon, juiced
· 2 tsp. spicy Dijon mustard
· 2 cloves garlic, crushed or minced
· Salt, to taste
· Freshly ground black pepper, to taste

Instructions:
1. In a small bowl, combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper.
2. Shake vigorously to combine. Refrigerate.
 

Cracked Black Pepper Oil
Ingredients:
· 2 Tbsp. coarsely ground black pepper
· 1 tsp. salt
· 1/2 cup extra virgin olive oil
· 2 Tbsp. freshly squeezed lemon juice

Instructions:
1. In a small bowl, whisk together all of the ingredients. Reserve.

Nutrition Information Per Serving: Calories 610; Total Fat 53 g (Sat 9 g, Trans
0 g, Poly 5.4 g, Mono 37.3 g); Cholesterol 20 mg; Sodium 500 mg; Potassium 634 mg; Total Carbohydrates 25 g; Dietary Fiber 7 g; Total Sugars 5 g; Protein 11 g; Vitamin A 905 IU; Vitamin C 16 mg; Calcium 69 mg; Iron 2 mg; Vitamin D
0 IU; Folate 103 mcg; Omega 3 Fatty Acid 0.5 g
% Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 6%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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