Here’s a different way to use the grill this Memorial Day weekend: grill avocados! Grilling softens the avocados. It also brings out the natural oils that make this fruit tasty and satisfying. Continue reading
I used to throw corn on the barbecue and cook it until I thought it was done. This method was not only hit-and-miss but insured an over-cooked cob and charred corn silk that stuck between my teeth. Learning how to properly grill corn, however, has made all the difference in how I enjoy it. Continue reading
This is a fresh salsa with a taste of summer barbecue. What could be better? Our son, Robert, sent this to me to practice on, so when he comes to visit in August, I’ve got it down. Smart young man! I think I’ll serve it once with roasted jalapenos and then again with the firm, fresh jalapenos sliced super thin. Whichever version tastes better . . . that’s what I’ll make for Robert.
The smokiness of the grilling process plus the combination of the sweet peaches and the spicy jalapeños goes nicely with potato or honey-lime sweet potato tacos. I’ve also used it as a condiment with crispy beer-battered avocados. Give it a try!
2 ripe avocados
2 ripe peaches
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lime juice (divided)
¼ cup shallots (chopped fine)
2 garlic cloves (minced)
2 jalapenos (seeds removed and sliced thin)
¼ teaspoon salt
Preheat grill on medium-high heat (400 to 450 degrees).
While the grill is heating, slice the avocados and peaches in half lengthwise and remove the pits. Brush a mixture of 1 tablespoon olive oil plus 1 tablespoon lime juice on the flat sides of each half. Make sure they’re coated generously to avoid sticking to the grill.
Once the grill is hot, add the avocado and peach halves, cut side down, and close the lid. Grill for 4 minutes. Use grill tongs to carefully remove the peach and avocado halves to a plate.
While the peaches are still hot they can be easily peeled. Allow them to cool before dicing. Use a large spoon to scoop the avocado flesh away from the peel.
In a large bowl combine the remaining lime juice, shallots, garlic, jalapenos, and salt. Dice the avocados and peaches into small pieces and fold into the salsa. Use as a condiment for tacos or as a dip for your favorite chips.
Here’s an appetizer that our son, Robert, shared with us. It is sort of a Caprese Salad folded into a grilled avocado. Who’d a thunk it! Easy to prepare, it is full of nutrition, and it doesn’t hurt that it looks and tastes fantastic. Continue reading
When you are grilling, one thing you don’t want is to play bartender. What you do want are drinks that can be fixed ahead of time and served from pitchers or a beverage server. Continue reading
Here’s a recipe from my new book, Ojai Valley Grill It Cookbook.
Panko-Portobello Mushroom Burger
A few weeks ago Robin and I ate at the relatively new Ojai Harvest restaurant in downtown Ojai. I had their Grain Bowl and Robin ordered the Veggie Burger made with a breaded mushroom patty. She let me have a bite of her burger and when we got home I immediately began deconstructing it because it was that good. Continue reading