Avocado's Time To Shine: New Recipes From CA Chef Brian Malarkey

CALIFORNIA — The 2021 avocado growing season is underway in California, running though late summer. And to ensure you don't miss out on the Golden State's "avo-launch," a celebrated Southern California restaurateur has crafted two recipes that put the lumpy, bumpy fruit on a plate of prominence.

San Diego-based chef Brian Malarkey, a finalist on Bravo’s "Top Chef All-Stars" and frequent judge on Food Network’s "Guy’s Grocery Games," partnered with the industry's California Avocado Commission to launch the 2021 season with two, easy-to-make and tasty dishes: "Dungeness Crab Stuffed California Avocado;" and "Cast Iron California Avocado & Peppercorn Filet Mignon with Broken Chipotle Vinaigrette."

Malarkey, whose restaurant portfolio includes Animae, Herb & Wood and Herb & Sea in San Diego County and Herb & Ranch in Orange County, grew up on a horse ranch in Oregon and discovered a love for food and cooking as he spent summers enjoying seafood at his grandmother’s beach house, often joined in the kitchen by renown chef James Beard.

“During my time living on the West Coast, I developed a strong appreciation for fresh, local produce and ingredients,” Malarkey said. “When California avocado season rolls around, I seek out these delicious avocados to shape my cuisine, adding vibrant color, creamy texture and one-of-a-kind flavor to my dishes.”

Malarkey’s "Dungeness Crab Stuffed California Avocado" recipe pairs the Pacific seafood with avocados, while his "Cast Iron California Avocado & Peppercorn Filet Mignon with Broken Chipotle Vinaigrette" puts a fresh spin on a turf classic, using a cast-iron cooking technique to add smokiness to the avocado, complemented by chipotle vinaigrette.

Scroll down to see the dishes. And, courtesy of the California Avocado Commission, avocado enthusiasts can access more recipes here.

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Dungeness Crab Stuffed California Avocado

• Recipe created by Chef Brian Malarkey for the California Avocado Commission

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients:

• 2 small shallots
• 2 Tbsp. avocado oil
• 1 cup cherry tomatoes, whole
• 1/4 cup sherry vinegar
• 1/2 cup extra virgin olive oil, divided
• 1 Tbsp. sea salt flakes, divided
• 2 sprigs tarragon
• 4 sprigs dill
• 8 chives, chopped
• 1 medium lemon
• 12 oz. lump Dungeness crab meat
• 2 ripe, Fresh California Avocados, cut in half, seeded and peeled

Instructions:

1. Remove the outer skin of the shallots, and slice them crosswise into thin rings.

2. Heat a medium skillet over medium high heat with avocado oil.

3. Add the cherry tomatoes and shallot slices to the skillet, and cook for about 5 minutes, or until caramelized and shallot is translucent.

4. Transfer the tomato-shallot mixture into a blender and puree by slowly adding the sherry vinegar and half of the olive oil until it becomes an emulsified mixture. Season with a bit of the sea salt to taste. Set aside.

5. In a small bowl, pick the tarragon and dill off the stems, and add half of the chopped chives. Zest the lemon on top of the hand-picked herbs. Set aside.

6. Segment the lemon by cutting off one end so it sits flat. Then trim the peel off the sides, removing the pith and seeds (reserve the peels, do not discard). Cut the lemon into six pieces and set aside.

7. There will be leftover lemon juice on the cutting board from segmenting the lemon. Add this juice, along with the juice from the reserved peels to the bowl with the herbs.

8. Add the crab meat and remaining olive oil to the bowl. Gently toss together until combined. Add a little sea salt to taste.

9. To plate the dish, sprinkle a little sea salt over each avocado half, and spoon a generous amount of the tomato vinaigrette on top (you will have leftover vinaigrette). Add the crab mixture to each half and garnish with lemon segments, remaining chopped chives and remaining sea salt to taste.

*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.

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Cast Iron California Avocado & Peppercorn Filet Mignon with Broken Chipotle Vinaigrette

• Recipe created by Chef Brian Malarkey for the California Avocado Commission

Serves: 4

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Ingredients:

• 4 (6-oz.) filet mignon steaks
• 1 (7-oz.) can chipotle in adobo sauce
• 3 medium limes
• 1/4 cup agave nectar
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. pink peppercorn
• 2 Tbsp. sea salt flakes, divided
• 2 Tbsp. avocado oil
• 2 ripe, Fresh California Avocados, cut in half and seeded
• 2 tsp. toasted white sesame seeds, for garnish
• 1/2 bunch cilantro, for garnish

Instructions:

1. Remove the filet steaks from the refrigerator and set aside.

2. To prepare the chipotle vinaigrette, place the entire contents of the can of chipotle into a blender. Zest 1/3 of the limes then add its juice and zest into the blender with the agave. Run the blender on medium until smooth. Pour the chipotle mixture into a small bowl and gently fold in olive oil. This creates a broken vinaigrette.

3. Heat a cast iron pan (a thick sauté pan will also work) over medium high heat.

4. Season steaks on both sides with the pink peppercorn and about 2/3 of the sea salt.

5. When the pan is hot, add the avocado oil and sear the steaks on both sides – about 3-5 minutes per side for medium rare (an internal temperature of 135° F). Remove the steaks and set aside.

6. Gently remove avocado peels.

7. While the steaks rest, turn the stove to high heat and place the avocado halves in the cast iron pan flat side down. Sear for 2-3 minutes until charred. Cut each avocado half into thirds. Set aside.

8. To finish, slice each filet against the grain on a bias (at a diagonal), and place on a plate. Arrange the avocado wedges around each steak and drizzle chipotle vinaigrette on top of everything.

9. Garnish steaks and charred avocado wedges with the toasted sesame seeds, cilantro leaves, the remaining sea salt and zest from the remaining limes. Cut the limes into wedges and serve on the side.

*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.

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