Cinco de Mayo Press Release

CELEBRATED CHEFS MARY SUE MILLIKEN AND SUSAN FENIGER
SPICE UP CINCO DE MAYO
WITH ENTICING CALIFORNIA AVOCADO RECIPES
53.9 Million Pounds of Avocados to be Consumed During the Holiday

IRVINE, Calif. (April 10, 2008) – Every year, Cinco de Mayo provides the perfect reason for a day of fiestas filled with authentic Latin music, food and drinks. With avocados being a key component of Cinco de Mayo party foods, and California avocados currently in season and available in the market, it comes as no surprise that the holiday is one of the largest consumption days of the year for the fruit. In fact, partygoers are expected to eat an estimated 53.9 million pounds of avocados during their celebrations.

To help inspire Cinco de Mayo party hosts, renowned chefs and restaurateurs Mary Sue Milliken and Susan Feniger have teamed up with the California Avocado Commission to create delicious avocado recipes that celebrate the holiday with Latin flair, while highlighting the California avocado’s unique flavor.

April through September marks California avocado season, bringing fresh California avocados to grocery stores and kitchen tables throughout the country. Ninety percent of the nation’s avocado crop is grown in California by the 6,000 farmers who take a hand-grown approach.

"While guacamole is always a must-have item at any fiesta, the versatility of avocados extends well beyond the classic dip," said chef Feniger. "When we incorporate fresh California avocados into our favorite recipes, the dishes take on a creamy flavor and texture that can only be described as luxurious."

"Avocados have a rich, yet delicate flavor that allow them to perfectly complement a wide variety of recipes," said chef Milliken. "We always want to use the freshest produce possible in our cooking and with California avocados in season right now, they are the perfect addition to our Cinco de Mayo dishes."

Milliken and Feniger, have a hip, bold cooking style that has guided the signature tastes at their critically acclaimed Border Grill restaurants in Santa Monica, Calif., and Las Vegas, Nev., as well as at Ciudad in Los Angeles.

The collection of recipes that the chefs have created celebrate the flavors of Cinco de Mayo, and includes Milliken and Feniger's newly developed recipes for Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa, as well as the simple and refreshing California Avocado and Mango with Yogurt, Honey and Lime.

For these and other recipes that feature fresh California avocados, including additional original recipes developed by chefs Milliken and Feniger, visit the California Avocado Commission Web site at CaliforniaAvocado.com.

Recipe: Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

Serves: 4

Prep Time: 40 minutes

Cooking Time: 10 minutes

Total Time: 50 minutes

California Avocado, Grapefruit and Toasted Ancho Salsa

• 2 medium Ancho chiles, wiped clean, stemmed and seeded
• 1 pink grapefruit, chilled
• 1 ripe, fresh California avocado, halved, seeded and peeled
• 1/2 bunch chives, chopped
• 1/2 cup freshly squeezed orange juice
• 1 Tbsp. freshly squeezed lime juice
• 1 1/2 Tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

1. Toast Ancho chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown. Turn frequently to avoid scorching. Slice toasted chiles into 1-inch strips, then into a fine julienne.
2. Slice ends off grapefruit and stand the fruit upright on your work surface. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the grapefruit sections by slicing with a knife between membranes. Remove and discard seeds.
3. Cut grapefruit segments and avocados into 1/2-inch dice. Toss with toasted Ancho chiles and chives in a medium mixing bowl. Gently stir in reserved grapefruit juice, orange juice, lime juice, olive oil, salt and pepper. Let sit 30 minutes before serving.

Per serving: 147 calories; 10.6 grams fat (1.3 sat, 7.3 mono, 1 poly); 0 mg cholesterol; 269 mg sodium; 14 grams carbohydrate; 2.5 grams fiber; 2.3 grams protein

Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa

• 1 lb. Pacific halibut fillet
• Extra virgin olive oil, for drizzling
• Salt and freshly ground black pepper, to taste
• 8 (6-inch) corn tortillas, warmed
• 4 lettuce leaves
• California Avocado, Grapefruit and Toasted Ancho Salsa (see make-ahead recipe above)

1. On the stovetop, heat a grill pan over medium-high heat or prepare a medium-hot grill. Drizzle halibut with olive oil, season with salt and pepper, and grill until barely done, 2 to 5 minutes per side, depending on thickness. Remove fish from grill, cool slightly, and pull apart into large flakes.
2. Place warm tortillas on a work surface. Line each with a piece of lettuce and chunks of fish.
3. Top each with a generous spoonful of California Avocado, Grapefruit and Toasted Ancho Salsa (see make-ahead recipe above). Serve immediately.

Per serving: 304 calories; 8 grams fat (1 sat, 4 mono, 2 poly); 41 mg cholesterol; 299 mg sodium; 28 grams carbohydrate; 3 grams fiber; 30 grams protein

California Avocado and Mango with Yogurt, Honey and Lime

Serves: 4

Prep Time: 15 minutes

• 2 ripe, fresh California avocados, chilled, halved, seeded and peeled
• 2 mangos, chilled, halved, seeded and peeled
• Cayenne pepper, to taste
• Salt, to taste
• 3/4 cup plain low-fat yogurt (Greek-style preferred)
• 2 large limes, juiced
• 3 Tbsp. honey
• 4 mint sprigs, for garnish

1. Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
2. Whisk together yogurt, lime juice and honey in a small bowl. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.

Per serving: 269 calories; 12 grams fat (1.7 sat, 7.4 mono, 1.3 poly); 2.7 mg cholesterol; 168 mg sodium; 43 grams carbohydrate; 5.3 grams fiber; 5.5 grams protein

*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.

Recipes created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Copyright © 2008, Mary Sue Milliken and Susan Feniger.

About the California Avocado Commission

Based in Irvine, California, the California Avocado Commission was created in 1978 to develop markets for and increase consumption of California avocados on behalf of the state's 6,000 avocado growers. The California Avocado Commission serves as the official information source for California avocados and the California avocado industry.

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