Celebrate california avocado month in june with chef brooke williamson
Irvine, calif.--(business wire)--the california avocado commission invites avocado lovers to celebrate california avocado month this june. grown in the golden state from san diego to monterey by about 3,000 growers, california avocado season generally runs from spring through summer, making june a perfect time to explore every delicious opportunity to sink your teeth into them. widely known as a winner of bravo’s top chef, the first winner of food network’s tournament of champions, and most recently as one of the three titans on the food network’s new cut-throat competition bobby’s triple threat, chef brooke williamson joins cac in celebrating california avocado month by developing two fresh and unique california avocado-inspired dishes for summer. born and raised in los angeles, and a keeper of a fruitful home garden herself, chef williamson has an appreciation for in-season produce, which helps shape and inspire her menu both at work and at home. “as a socal native, fresh and locally sourced ingredients, like in-season california avocados, are indispensable in my kitchen, especially during the warm summer months,” said chef williamson. “i love the versatility of the fruit, and how it adds dynamic flavor, color and texture to virtually any dish. whether you’re cooking up a vibrant seafood dish or baking your favorite dessert, california avocados pair beautifully with other ingredients, taking your recipes to the next level.” chef williamson’s love of california-inspired cuisine is highlighted in her braised short rib on california avocado tahini puree, which pairs melt-in-your-mouth short ribs with tangy, velvety california avocado tahini puree for a satisfying and flavor-packed dish you’ll crave all summer long, and beyond. for those with a sweet tooth, chef williamson’s california avocado chocolate mousse layer cake features cool and creamy california avocado mousse sandwiched between layers of decadent chocolate cake for the perfect make-ahead dessert. additionally, her braised short rib on california avocado tahini puree recipe will debut at her popular beachside restaurant in playa del rey, playa provisions, during the month of june for a limited time for fans of chef williamson and california avocados alike to experience in person. california avocados are not only a key ingredient in chef williamson’s featured recipes, but they are also a heart-healthy superfood that provides naturally “good” fats and are sodium-, cholesterol- and trans fat-free. one-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins, minerals and phytonutrients, making it a nutrient-dense choice. california avocado fans are invited to make chef williamson’s california avocado creations themselves, check out other seasonal recipes, tips and tricks and more by visiting californiaavocado.com, and following along on facebook at facebook.com/californiaavocados, and on twitter and instagram at @ca_avocados. braised short rib on california avocado tahini puree recipe created by chef brooke williamson for the california avocado commission serves: 4 prep time: 45 minutes cook time: 3 hours total time: 3 hours 45 minutes california avocado tahini puree ingredients 2 ripe, fresh california avocados, seeded, peeled and cubed 6 tbsp. tahini 4 cloves garlic, minced ½ cup chopped fresh italian parsley ½ tsp. salt ½ tsp. pepper ¼ cup lemon juice 4-6 ice cubes ½ cup olive oil braised short rib on california avocado tahini puree ingredients 2 lbs. boneless beef short ribs ½ tsp. salt ½ tsp. pepper 3 tbsp. avocado oil 1 large yellow onion, peeled and diced 1 cup diced carrots 1 cup diced celery ribs 6 cloves garlic, smashed 1 cup dry red wine 2-4 cups beef stock (as needed to cover short ribs by 2/3) 2 tbsp. brown sugar 30 thyme sprigs 2 bay leaves ¼ cup fresh italian parsley, plus more for garnish california avocado tahini puree (see make-ahead recipe above) ½ cup dry and crumbly feta cheese grilled pita bread (optional; see make-ahead recipe below) grilled pita bread (optional) ingredients 4 medium (about 6-inches in diameter) pieces pita bread 4 tsp. extra virgin olive oil 1 tsp. sumac 1 tsp. salt 1 tsp. pepper california avocado tahini puree instructions: braised short rib on california avocado tahini puree instructions: grilled pita bread (optional) instructions: california avocado chocolate mousse layer cake recipe created by chef brooke williamson for the california avocado commission serves: 8 prep time: 30 minutes cook time: 45 minutes total time: 1 hour 15 minutes california avocado chocolate mousse ingredients: 2 ripe, fresh california avocados, seeded, peeled, and chopped 1 cup + 2 tbsp. cold heavy whipping cream, divided ¼ tsp. vanilla extract ⅛ tsp. salt 2 tbsp. confectioner’s sugar (powdered sugar) ½ cup white chocolate chips, melted california avocado chocolate mousse layer cake ingredients: ¾ cup + ½ tsp. canola oil ½ cup sugar ½ cup light brown sugar, packed 3 eggs 2 tsp. vanilla extract ½ cup sour cream 1 cup + 2 tbsp. cups all-purpose flour, sifted ½ cup dutch processed cocoa powder, sifted 1 ½ tsp. baking soda, sifted ½ tsp. kosher salt ½ cup buttermilk california avocado chocolate mousse (see make-ahead recipe above) 2 oz. chocolate bar, shaved, for garnish ¼ cup fresh mint sprigs, for garnish california avocado chocolate mousse instructions: california avocado chocolate mousse layer cake instructions: about the california avocado commission created in 1978, the california avocado commission strives to enhance the premium positioning of california avocados through advertising, promotion and public relations, and engages in related industry activities. california avocados are cultivated with uncompromising dedication to quality and freshness, by about 3,000 growers in the golden state. the california avocado commission serves as the official information source for california avocados and the california avocado industry. visit californiaavocado.com.
