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Faz- Pleasanton showcases simply elegant Mediterranean cuisine prepared with fresh, quality ingredients. Set in a unique dining room with redwood grove in the heart of the restaurant, a wood burning oven produces fragrant pizzas and flatbreads.

Chef Faz Poursohi is sharing the recipe for his delicious Grilled Avocado with Jumbo Prawns, which will be featured on the restaurant’s upcoming Taste of Tri-Valley Restaurant Week menu.

grilled avocado jumbo prawn

Chef Faz Poursohi's Grilled Avocado with Jumbo Prawns

Chef Faz Poursohi’s Grilled Avocado with Jumbo Prawns

Serves 4 people

Chipotle Aioli – filling for center of grilled avocado half

Blend in small blender or hand held emulsion blender

2 cups mayonaise                                                                               

1 small green onion diced fine                                         

8 sprigs cilantro – leaves only – chopped                                  

2 Tbls or ¾ oz chipotle pepper juice or pepper             

¼ cup Lemon Juice                                                                 

1 small clove garlic                                                           

Touch of salt and pepper                                                                     

Chili Lime Vinaigrette – dressing for baby greens

1 cup orange juice

½ cup raspberry vinegar

Juice of 2 limes

1 tablespoon sugar or more depending on tartness

1 cup corn oil

pinch of crushed dry chilies

pinch of salt & pepper

Grilled Avocado

2 ripe avocados skin on cut in half

salt and pepper

Directions

Oil fruit side – Grill over hot coals or on grill pan, fruit side down, until nice grill marks appear.  Turn over and grill skin side.

Baby Greens and Mango

Toss 4 cups of baby greens with chili lime vinaigrette. Divide onto 4 plates

Dice 1 ripe mango 

Jumbo Prawns (butterflied)

Oil prawns slightly and grill over hot coals or use grill pan.  Sprinkle with salt and pepper. Place grilled avocado half on tossed dressed salad greens, sprinkle with diced mango and place two grilled prawns opposite avocado.  Fill center of avocado half with 1 tablespoon of chipotle aioli. Garnish with wedge of lime.

More than 30 restaurants will showcase local ingredients and signature dishes at Taste of Tri-Valley Restaurant Week, happening January 21- 29, 2012. A complete list of participating restaurants and pre fixe menu details is available online.

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