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Ivy Stark of Dos Caminos in NYC created a scrumptious grain bowl with California avocados with her own unique twist
California avocado season is officially here! Running from March until September, this is the best time of the year to find creamy, rich, delicious California-grown avocados.
To celebrate, CAC (California Avocado Commission) partnered with three of the nation’s hottest chefs. Ivy Stark of Dos Caminos in NYC created a scrumptious grain bowl with California avocados with her own unique twist.
Recipe created by Ivy Stark of Dos Caminos for the California Avocado Commission.
Ingredients
- 4 4-ounce portions skirt steak
- 6 Ounces chimichurri sauce
- Ancient grain pilaf
- 2 15-ounce cans black beans, drained and rinsed
- 1 red onion, diced
- 2 Cups yellow corn, roasted
- 1/2 Cup cilantro leaves
- 1/4 Cup olive oil
- 1/4 Cup lemon juice
- 1/4 Cup red wine vinegar
- Sea salt, to taste
- Pepper, to taste
- Grilled California avocado-corn relish
- 1 ripe, fresh California avocado, seeded, peeled and diced
- 1 Tablespoon toasted sunflower seeds
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
Chimichurri Ancient Grain Bowl
Ancient Grain Pilaf
1 tbsp. unsalted butter
1 tbsp. vegetable oil
1 garlic clove, minced
1 small onion, finely chopped
4 cremini mushrooms, thinly sliced
1 cup pearl barley
½ cup wheat berries
½ cup wild rice
¼ cup millet
3 cups chicken stock
2 tbsp. chopped fresh herbs
Extra virgin olive oil, as needed
Salt and pepper, to taste
Grilled Avocado-Corn Relish
3/8 cup olive oil, divided
2 cups fresh corn kernels
½ tsp. sea salt
Black pepper, to taste
1 ripe avocado, peeled, seeded and sliced
1 large red bell pepper, cored and seeded
2 poblano chilies, roasted, peeled and seeded
2 green onions, sliced diagonally
¼ cup red wine vinegar
Bean Medley
2 cans (15 oz. each) black beans, drained and rinsed
1 red onion, diced
2 cups yellow corn, roasted
½ cup cilantro leaves
¼ cup olive oil
¼ cup lemon juice
¼ cup red wine vinegar
Sea salt and pepper, to taste
Diced avocado and sunflower seeds, for garnish
Chef Ivy Stark
Dos Caminos Mexican Restaurant
New York City
Pearl barley, wheat berries, millet and wild rice combine in the ancient grain pilaf that forms the base of this bowl. Chef Stark layers on Southwestern flavors with ingredients including grilled avocado-corn relish, roasted poblanos and chimichurri-sauced skirt steak.
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