Grilled Avocado with Jumbo Prawns
By Chef Faz Poursohi
Serves 4 people
Chipotle Aioli
Filling for center of grilled avocado half
Note: Blend in small blender or hand held emulsion blender
Makes 4 servings
2 cups Mayo
1 small green onion diced fine
8 sprigs cilantro - leaves only - chopped
2 tbs. or ¾ oz chipotle pepper juice or pepper
¼ cups Lemon Juice
1 small clove garlic
Touch of S & P
Chili Lime Vinaigrette
Dressing for baby greens
1 cup orange juice
½ cup Raspberry Vinegar
2 limes, juice of
1 tbs sugar or more depending on tartness
1 cup corn oil
Pinch of crushed dry chilies
Pinch of S & P
Grilled Avocado
2 ripe avocados skin on cut in half
S & P
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, cut into 1/2 –inch.
Jumbo Prawns (butterflied)
Oil prawns slightly and grill over hot coals or use grill pan. Sprinkle with S & P.
Place grilled avocado half on tossed dressed salad greens, sprinkle with diced mango and place 2 grilled prawns opposite avocado. Fill center of avocado half with 1 Tablespoon of chipotle aioli. Garnish with wedge of lime.
MacArthur Park
27 University Avenue (at El Camino Real)
Palo Alto
Lunch: Monday - Friday: 11:00 am - 2:30pm
Dinner: Monday - Saturday: 5:00 pm - 10:00 pm
Sunday: 5:00 pm - 9:00 pm
Phone: 650-321-9990
Website: www.macarthurparkpaloalto.com
Website: www.fazrestaurants.com
More information on MacArthur Park's relaunch in Palo Alto:
MacArthur Park's original Chef, Faz Poursohi, brings back his award-winning ribs and his passion for fresh local ingredients to this local historical spot in Palo Alto.
Poursohi, of Faz Restaurants and Catering, and partner Chuck Frank, who helped steer such popular restaurants as Prego, Ciao, Il Fornaio and Johnny Rockets to success, recently purchased the restaurant to give it a new menu and some much needed TLC. The acquisition is a homecoming for the pair: Frank hired Poursohi out of Chicago as MacArthur Park's opening chef in 1981 when Frank was with Spectrum Foods, owner and operator of 16 upscale eateries in California. Both were eager to return to the restaurant housed in the historical landmark Julia Morgan building-that they launched more than 20 years ago.
San Francisco restaurateur and wine consultant, Frank Klein, has brought his wine and beverage expertise to MacArthur Park with an affordable 80-bottle, all-California wine list. The selection offers robust red wines that pair well with BBQ and unique whites and reds from small producers, with an emphasis on local wineries.
An outdoor patio nestled in a flowering garden features a new granite bar and offers the perfect setting for a relaxed lunch or one of MacArthur Park's quarterly wine barrel tastings with a local winery.
Mark Stevens of San Francisco's Architecture and Light, has worked with the new owners to refurbish the historic World War I-era building designed by famed regional architect Julia Morgan. Built in 1918, the building was originally a YWCA hospitality house for servicemen and was later used as a meeting place for veterans' organizations, a function it still provides today.
MacArthur Park remains a popular destination for family and business events with separate dining areas, ideal for any occasion from corporate events, graduations and wedding receptions to birthday dinners.
