Celebrity Chefs Mary Sue Milliken and Susan Feniger Share Festive Red, White, Blue and GREEN Recipes

IRVINE, Calif. (June 19, 2012) – With California avocados at their peak during the summer holiday season, the California Avocado Commission has partnered with Mary Sue Milliken and Susan Feniger to share ideas on how to incorporate the fruit into summertime meals. Whether it’s for the 4th of July, Labor Day or any barbeque in between, California avocados add a delicious flavor and texture to get-together dishes.

Milliken and Feniger, also known as the “Too Hot Tamales,” both have competed on Bravo’s “Top Chef Masters,” and are co-chef/owners of the popular Border Grill restaurants in Santa Monica, Calif., Downtown Los Angeles and Las Vegas, along with the Border Grill Truck, which brings modern Latin cuisine to neighborhoods throughout Southern California. Feniger also is the chef/owner of STREET in Los Angeles.

“I love to incorporate California avocados in all kinds of dishes, but they for sure have a special place on summer holiday menus, especially 4th of July picnics,” said Feniger. “Whether I am topping hamburgers, embellishing veggie sandwiches, or putting a twist on a traditional summer pie recipe, California grown avocados add an All-American twist to any meal,” said Milliken.
 
California produces approximately 90 percent of the nation’s avocado crop on nearly 5,000 family farms in central and southern California. These hand grown California avocados are in season from spring through fall.

While California-grown avocados are widely acknowledged for their exceptional flavor, the fruit also offers an array of nutritional benefits. California avocados contain nearly 20 vitamins, minerals and phytonutrients with the greatest concentration in the dark green fruit closest to the peel. To get to the nutrient-rich fruit directly under the peel, simply nick and peel the skin from the avocado.  

Just in time for summer, “Too Hot Tamales” have two delicious recipes perfect for 4th of July or any summer get-together: “Grilled Turkey Burgers with California Avocado and Caramelized Onions” and a “Red, White, Blue AND Green Salad.” To view or download videos of “Too Hot Tamales” as they prepare each recipe, visit http://www.youtube.com/watch?v=-dYzrNon3yk for the Grilled Turkey Burgers with California Avocado and Caramelized Onions or http://www.youtube.com/watch?v=bDceyWajrTc for the Red, White, Blue AND Green Salad. For these and other 4th of July and summer-themed recipes visit CaliforniaAvocado.com/Fourth-of-July.

Grilled Turkey Burgers with California Avocado and Caramelized Onions

With California Avocados mixed into the patties, grill masters will fall in love with this turkey burger topped with caramelized onions and more California avocados.

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

Red, White, Blue AND Green Salad

This patriotic salad will surely be the perfect addition to any 4th of July gathering, featuring tomatoes, blue potatoes, feta cheese and California Avocados.

Serves: 4

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Ingredients

• 1 lb. blue or purple potatoes, about 12 small potatoes, washed, with skins on
• 1 pita bread, torn into 1/2-inch pieces
• 1 Tbsp. extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 ripe, fresh California avocados, peeled, seeded and cut into 1/2-inch dice
• 4 Persian cucumbers, halved and cut into 1/2-inch slices
• 3 Roma tomatoes, cored and cut into 1/2-inch dice
• 4 scallions, thinly sliced on the diagonal
• 4 oz. feta cheese, crumbled
• 4 cups arugula
• Vinaigrette (see make-ahead recipe below)

Instructions

1. Bring a large saucepan of water to a boil. Add potatoes and cook until just soft, about 10 minutes. Drain and, when cool enough to handle, peel off potato skins using your fingers or a paring knife. Cut potatoes into 1/2-inch dice and set aside.
2. Preheat oven to 350°F. Toss pita bread pieces with olive oil, salt and pepper and spread out in a single layer on a baking sheet. Place in oven and bake for 8 minutes, or until crisp and golden. Remove from oven and set aside to cool to room temperature.
3. Combine potatoes, pita chips, avocados, cucumbers, tomatoes, scallions and feta cheese in a large mixing bowl.  
4. To assemble the salad, place equal amounts of arugula on each plate and top with the potato mixture.
5. Add vinaigrette to taste, toss thoroughly, and serve.

Vinaigrette Ingredients

• 2 lemons
• 1 tsp. freshly grated lemon zest
• 2 Tbsp. white vinegar
• Salt, to taste
• 1 tsp. freshly ground black pepper
• 1/3 cup extra virgin olive oil

Instructions

1. Slice ends off lemons and stand upright on a cutting board. In a downward motion, cut away lemon peel and outer membrane, exposing fruit.  
2. Working over a bowl to catch the juices, separate the lemon sections by slicing with a knife between membranes. Remove and discard seeds.  
3. Transfer lemon segments and juices to a blender with lemon zest, vinegar, salt and pepper and combine thoroughly. With motor still running, slowly drizzle in olive oil. Taste and adjust seasonings as necessary. Refrigerate until ready to use.

Nutrition Information Per Serving: Calories 420; Total Fat 23 g (Sat 6 g, Trans 0 g, Poly 2.5 g, Mono 13 g); Cholesterol 25 mg; Sodium 494 mg; Potassium 1290 mg; Total Carbohydrates 46 g; Dietary Fiber 8 g; Total Sugars 6 g; Protein 13 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 © 2012, Mary Sue Milliken and Susan Feniger, Bordergrill.com

For more recipes that feature fresh California avocados, visit the California Avocado Commission 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.

Editor's note: High-resolution images of these California avocado growers and their recipes are available for download at CaliforniaAvocado.com/PressRoom.