Morro Bay Avocado Soup
Heat oil in a Dutch oven over low heat; add onions, garlic, jalapeno, passilla peppers, salt and pepper and continue to stir for 10 minutes or until translucent. Add the Morro Bay Avocados and chicken stock and bring to a simmer. Let it simmer for 15-20 minutes or until the Morro Bay Avocados are soft. Add the cream, bring back to a simmer. Puree with immersion blender until very smooth. Stir in cilantro and corn. Serve, top it with sour cream and Citriburst Finger Limes.
Citriburst Finger Lime Mignonette
24 oysters, such as Malpeque, Kumamoto, or Belon
Crushed ice or rock salt
In a small bowl combine rice vinegar,shallot, finger lime pearls and pepper. Cover and chill for an hour.
Scrub the oysters under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the finger lime mignonette on top and serve.
Preheat oven to 350 degrees. Fold 4 large pieces of parchment paper (about 15 by 16 inches) in half to crease them; open, and lay them flat.
et the four pieces of parchment on the counter. On one side of crease, mound some bok choy; top with some of shallot, butter, and dill. Season with salt and pepper. Place salmon on top; season with salt and pepper and spoon over finger lime pearls.
To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.
Season scallops with salt and pepper. Heat large sauté pan over medium-high heat. Add half the butter and swirl to coat pan. Add half the scallops flat side down and cook until they turn brown, 1 and 1/2 minutes, turn with tongs and cook another minute until medium rare. Remove to platter and repeat process using remaining butter and scallops. Pour off all but 1 Tbsp. butter and sauté shallot 1 minute until soft. Add wine and simmer until reduced to about 1/2 cup about 5 minutes. Stir in cream and lime zest continue to simmer 2to 3 minutes more. Stir in Citriburst Finger Lime pulp and salt and pepper and spoon sauce over scallops.
6 – 8 servings
Seasoning for sushi rice
For sushi rice: Place rice in a strainer and rinse under cold water for a few minutes, or until water runs clear. Let rice drain and dry about a half hour. Place dried rice and water in a heavy bottomed pot with a tight fitting lid. Bring rice to boil, turn down heat and simmer covered for 15 minutes. Turn rice off and let it sit 10 minutes. Meanwhile, in a small bowl combine rice vinegar, sugar and salt. After the ten minutes, spread rice on a baking tray, pour over seasoning vinegar and fluff rice with a fork to make sure all the pieces are covered
Dipping sauce: In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, and lime juice and oil. Set aside. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.
Once rice has cooled, form into balls, top with slices of tuna and Citriburst Finger Lime pulp and serve with dipping sauce.