Watch Chef Jason McLeod of Born & Raised, San Diego, CA create fresh and modern spins on classic steakhouse dishes with fresh Avocados From Mexico. He uses avocados in place of egg yolks to create a light and flavorful avocado-hollandaise and brightens up a carne asada sandwich with a dollop of fresh avocado, the perfect complement to this decadent cut of steak. His innovative use of fresh avocados highlights their versatility and relevance across steakhouse menus.
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Boost the Umami In his Umami Tuna Poke, Chad Lance finds that balance by replacing soy sauce with Monin® Umami Concentrated Flavor
November 1, 2017