Page 8 - El Tejano June 2017

El Tejano Magazine
®
Try California Avocados On Th e Grill At Your Next Barbecue!

(NAPSI)—Summer is here and it’s time for backyard barbe- Instructions:
cues! From smoky brisket to fl ame-cooked hamburgers, there’s
nothing quite like pairing meats straight from the grill with cool 1. Cut avocado in half, remove seed and rub the inside of the
California avocados—which are at the peak of their season. avocado with oil.
2. Place chicken and avocado in smoker.
Th ough California avocados make great sidekicks to all styles 3. Add wood chips to the smoker and set it to 260° F.
of American BBQ, they are also worthy candidates for the 4. Smoke the chicken and avocado at 260° F for 45 minutes or
centerpiece of your grill. Plus, they are a healthy treat! Brush until an internal temperature of 165° F is reached.
California avocado halves with olive oil and cook over a hot grill 5. Remove the avocado and chicken from the smoker and sear
for two to three minutes for a delicious addition to your next the chicken on a hot grill or in a hot pan over high heat to fi n-
summer spread. ish. Set chicken aside to cool.
6. Once the chicken has cooled, pull the meat from the bones,
For a unique twist, Chef Anthony Chin of Horse Th ief BBQ in discard skin and bones and roughly chop chicken.
Los Angeles also recommends smoking California avocados. 7. Peel avocados and cut into chunks. Place in a bowl with the
“We really enjoy working our smoker at Horse Th ief BBQ and kale, onion, mint, pistachios, grapefruit, olive oil and lemon.
we found that smoked California avoca- Add salt and pepper, to taste. Toss thor-
dos have a nice, hearty fl avor,” says Chin. oughly and divide evenly into bowls. Top
each with chopped chicken, then spoon
Inspired by the premium avocados that dressing over entire dish. Toss, if desired.
are grown in California, Chin developed
a Smoked Chicken and Baby Kale Salad Smoked California Avocado Dressing:
with Creamy California Avocado Dressing
that’s perfect for warm summer days. Ingredients
Smoked Chicken And Baby Kale Salad 1 ripe, fresh California Avocado,
With Creamy California Avocado Dress- Smoked Chicken and Baby Kale Salad smoked and peeled
ing 2 Tbsp. chopped cilantro
with Creamy California Avocado
2 Tbsp. lime juice
Dressing.
Recipe created by Chef Anthony Chin 2 Tbsp. diced white onion
of Horse Th ief BBQ for the California ½ cup whole milk
Avocado Commission ⅛ tsp. salt, or salt to taste
Pepper to taste
Serves: 4
Prep Time: 1 hour Instructions:
Cook Time: 10 minutes
Total Time: 1 hour and 10 minutes Combine ingredients in a blender and blend until smooth.
Refrigerate until ready to use.
Ingredients
Smoking Chicken—Gas Grill: Set burner on one side of the grill
1 ripe, fresh California Avocado to medium high and one side on low so you have a hot and cool
1 whole chicken, roughly 2½ to 3 lbs. (can substitute with side. Place a smoker box, full of desired wood chips, on hot side
rotisserie chicken)* and chicken on cool side. Close grill and let cook at 300° F until
10 oz. baby kale chicken reaches an internal temperature of 165° F.
½ medium red onion, sliced thinly
½ cup mint leaves Smoking Chicken—Charcoal Grill: Place coal on one side so
½ cup shelled pistachios you have a hot and cool side. When coals are ready, add soaked
1 cup ruby red grapefruit segments wood chips on top of coals and set chicken on cool side. Cover
⅓ cup olive oil and cook at 300° F until chicken reaches 165° F internal temp.
1 lemon, juiced
⅛ tsp. salt, or to taste Smoking Avocado—Gas or Charcoal Grill: Use the same tech-
⅛ tsp. pepper, or to taste nique to smoke the avocado. Cut avocado in half, remove seed,
1 batch Smoked California Avocado Dressing (see make- rub the inside with oil and place in smoker box for 45 minutes.
ahead recipe below) When ready, scoop out avocado and give a rough chop.

*If you don’t have a smoker, you can smoke chicken on a gas or For more unique ways to enjoy California avocados, visit www.
charcoal grill. See below for instructions. CaliforniaAvocado.com.
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