Summer of Avocado

Recipe

• 2 slices Texas Toast
• 2 tsp. Butter
• 3 oz. Goat Cheese
• 0.5 oz. Roasted and Crushed Pistachios
• 1 oz. Charred and Chopped Green Onions
• 1/4 Sliced Avocado

Instructions

• Butter each side of the Texas Toast
• Spread the goat cheese in the middle and sprinkle with the crushed pistachio
• Add the charred and chopped green onion and sliced avocado to the middle
• Griddle until golden brown and serve

Recipe

• 2 corn tortillas
• 0.5 cup local fish, cooked
• 0.5 cup Yucatan slaw
• 2 tbsp. sweet summer heat sauce (mix 2 cups coconut milk, 0.5 cup coconut powder, 0.25 cup Mae Ploy Chili sauce, 0.5 tsp. Sriracha, 1 cup diced pineapple, 1 tsp. Togarashi, 1 tbsp. Yuzu juice, 1 tbsp. Basil chiffonade, 1 cup sour cream)
• 2 limes, wedges
• 3 cilantro sprigs
• Half avocado, sliced 

Instructions

• Grill tortillas on the char grill and place in taco holder 
• In a separate bowl, mix just enough of the Yucatan slaw with sweet summer heat to coat 
• Fill taco shells with the seasoned and grilled fish 
• Top with the dressed Yucatan slaw 
• Garnish with the cilantro sprigs, avocado and lime wedge

Recipe

• 1.5 cup Poached Rock Shrimp
• 1/4 Brunoisse Jalapeño
• 1 tbsp. Brunoisse Shallot
• 1 tbsp. Fine Chopped Cilantro
• Lime Juice
• 4 tbsp. EVOO
• 6 pieces Heirloom Ugly Tomato
• 1/4 Grilled Avocado
• 1 pinch Salt
• 1 pinch Coarse Black Pepper
• 5 half segments Ruby Red Grapefruit
• 4 pieces Chives
• 1 tsp. Horseradish
• 2 French Bread Toast Points

Instructions

• Dip thawed shrimp in salted boiling water for 15 seconds then immediately place into ice bath
• Combine shrimp, jalapeño, shallot, cilantro, lime, tomato, horseradish and EVOO in mixing bowl and season with salt and pepper
• Mark 1/4 of an avocado on grill and medium dice and gently fold into mixing bowl of ingredients
• Pour into serving dish and place toast points
• Remove all pith and skins from grapefruit, segment and cut segments in half then place centered on dish
• Garnish with chive

Recipe

• 4 oz. Grade A Tuna
• 1 oz. Tuna Marinade (mix 16 oz. soy sauce, 2 oz. sesame oil, 2 oz. mirin, 4 oz. rice wine vinegar, 4 oz. yuzu juice)
• 0.20 oz. Sliced Scallions
• 1 pinch Black Sesame Seeds
• 1 oz. Medium Diced Avocado
• 1 oz. Medium Diced Mango
• 0.5 oz. Hydrated Wakame Seaweed
• 2 oz. Tortilla Chips
• 1 pinch Togarashi
• 1 pinch Lime Zest

Instructions

• Mix the tuna with the scallions, seaweed, mango and half of the avocado
• Place the mixed tuna in the serving vessel
• Sprinkle the tuna with the sesame seeds, scallions and garnish on top with the remaining avocado pieces
• Serve with tortilla chips that have been seasoned with lime zest and togarashi

Recipe

• 4 oz. Large Diced Grilled Watermelon
• 1 Half-Grilled Lemon
• 2 oz. Sliced Avocado
• 1 oz. Arugula
• 4 Basil Fried Crisps
• 4 Slices Prosciutto
• 1 pinch Kosher Salt
• 1 pinch Black Pepper

Instructions

• Grill the watermelon not to fully cook but only to mark
• Dice the watermelon after it's cooked and arrange on the plate
• Arrange the sliced avocado neatly around the watermelon
• Place the prosciutto in a 4x4 setting
• Place the fried basil in a 4x4 setting slightly off from the prosciutto
• Toss the arugula gently with olive oil, salt and pepper, and place neatly around to garnish the salad
• Grill the lemon and place off to the side of the salad