6B SIUSLAW NEWS ❚ SATURDAY, JUNE 26, 2021
Celebrate California Avocado Month With A Summer
Favorite Reimagined
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Smoked California Avocado Jerk Chicken Skewers
(NAPSI)—California
summers are fi lled with
warm nights, trips to the
coast and an abundance
of fresh, local produce,
like delicious California
avocados, which add dy-
namic fl avor and texture
to your favorite summer
dishes. Currently in the
peak of their season,
California avocados are
heart-healthy fruit that
are naturally sodium-,
cholesterol- and trans
fat-free.
In honor of California
Avocado Month in June,
this year the California
Avocado Commission
has collaborated with Los
Angeles-based Chef Ed-
win “E Dubble” Redway
to develop California
avocado-inspired recipes
that celebrate the true
joys of summer. With
roots in Jamaican and
Antiguan culture, Chef
E Dubble incorporates
sweet and spicy elements
into his personal style of
Cali-Caribbean cuisine,
which comes through in
his Smoked California
Avocado Jerk Chicken
Skewers recipe.
“During the summer
months, there’s nothing
I love more than cooking
up a delicious meal made
from fresh, local ingredi-
ents and enjoying it al
fresco with close friends
and family,” said Chef
E Dubble. “California
avocados are one of my
favorite ingredients to
cook with because they
are locally-sourced, full
of fl avor and versatile.
Th ey add a cool, creamy
texture and vibrant color
to my Smoked California
Avocado Jerk Chicken
Skewers, making them
the perfect dish for any
summer occasion.”
To view more of Chef E
Dubble’s recipes or learn
about California avoca-
dos, visit CaliforniaAvo-
cado.com.
Smoked
California
Avocado Jerk Chicken
Skewers
Recipe created by Chef
Edwin “E Dubble” Red-
way for CAC
Serves: 4
Prep time: 100 min-
utes (including 60-min-
ute marinade)
Cook time: 20 minutes
Total time: 2 hours
Ingredients:
For the marinade:
1tsp. ground nutmeg
1Tbsp. ground all-
spice
1Tbsp. ground cinna-
mon
¼cup brown sugar
1Tbsp. paprika
2Tbsp. salt
1tsp. black pepper
2Tbsp. fresh thyme,
picked off sprig
¼cup olive oil
¼cup minced garlic
1Scotch Bonnet pep-
per, minced (habanero
pepper can be used if
Scotch Bonnet is not
available)
¼cup lemon juice
1cup (packed) fresh
cilantro, rough chopped
½lb.
red
onion,
minced
For the
chicken skewers:
1lb. boneless skinless
chicken thighs, cut into
1-in. chunks
½pineapple, peeled,
cut into chunks
¼lb. red onion, peeled
and cut into 1-in. wedg-
es
2ripe, Fresh Califor-
nia Avocados, seeded
and peeled, cut into
chunks
2large red bell pep-
pers, seeded and cut
into 1-in. pieces
Additional ingredients:
1bunch green onion,
ends trimmed
California
Avocado
Balsamic Sauce (instruc-
tions below)
8skewers
2cedar grilling planks
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EXCAVATING
DEQ#37263
California Avocado
Balsamic Sauce:
½ripe, Fresh Califor-
nia Avocado, seeded
and peeled
1/8cup white balsam-
ic vinegar
1Tbsp. honey
¼tsp. minced garlic
1½tsp. Dijon mustard
¼tsp. fi ne black pep-
per
¼cup grapeseed oil
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PUBLIC NOTICES
California Avocado
Balsamic Sauce Instruc-
tions:
1.In a blender, com-
bine all ingredients and
blend until smooth.
2.Serve with Smoked
California
Avocado
Jerk Chicken Skewers.
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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Marinade and Skewer
Instructions:
1.Preheat oven to 400°
F. Soak cedar grilling
planks and skewers in
water.
2.In a medium bowl,
combine all dry ingre-
dients and oil. Once
combined, add minced
scotch bonnet pepper,
lemon juice, minced
cilantro and onion to
seasoning mixture. Mix
until achieving a paste-
like consistency.
3.Add diced chicken
to marinade for 60 min-
utes.
4.While chicken is
marinating, make the
sauce.
5.Aft er chicken has
marinated, prepare the
skewers—alternating
on each skewer chicken,
pineapple, onion, Cali-
fornia Avocado and bell
pepper.
6.Bake the skewers on
the cedar planks in the
oven for 20-30 minutes.
Th e chicken should
reach an internal tem-
perature of 165° F.
7.Once
complete,
spoon sauce on a plate
and place skewers on
top. Garnish with green
onions.
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