Thursday, July 2, 2009
With the Fourth of July this weekend, let's take a moment to appreciate the avocado, the favorite fruit of us yumcoasters.
I made this grilled guac for a little impromptu dinner party a few weekends ago. It was inspired by this post from Darcy, and a subsequent (and possibly alcohol-fueled) conversation in Chicago regarding the myriad possibilities of the the grilled avocado. Once back in Boston, I decided to make it on yet another deary Saturday and have a few friends over for burritos and, of course, s'mores!
Here is the, sort of, recipe. You can adjust the seasonings and heat to your liking!
4 avocados, halved and pits removed
3 small plum tomatoes
1/2 jalepeno pepper, finely diced
2 tbsp (or so) finely chopped red onion
2 tbsp (again, or so) chopped fresh cilantro
Juice of a lime (or two)
Salt and pepper
Heat a grill pan (or an outdoor grill). Drizzle the avocado halves with olive oil and sprinkle with salt. Place cut face down on hot grill pan. After 3 to 5 minutes, rotate 90 degrees (so you have nicely hatched grill marks). Grill for another 3 minutes or so, remove from pan and let cool slightly. Remove avocado flesh from skin and coarsely chop. Combine in a large bowl with all other ingredients. Stir to combine, lightly mashing the avocado (you want the finished product fairly chunky. None of this pureed guacmole). Season liberally with salt and pepper, and serve with your favorite tortilla chips!