Declare your independence this Fourth of July with hot, sizzling genuine California avocados. Spark up the grill with some explosive, new recipe ideas and turn that backyard barbecue into a flaming, “haute” culinary extravaganza.
Serving avocados as a grilled side-dish adds a delicious, creamy flavor and delectable dimension to any July 4th party. It’s a California original, the smooth, seductive taste of avocados served hot.
When grilled through quickly, Haute Grilled California Avocados retain their familiar mild, nutty flavor and retain their shape and color, except when exposed to direct heat for extended periods. During grilling, unripe avocados become softer and develop a pleasant, piquant flavor.
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Remember to treat avocados like other tender fruits and vegetables when grilling. For grilled slices, cut the fruit in half, then seed, peel and slice. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place slices on the grill alongside poultry, burgers or fish over hot coals for two minutes on each side.
Season with salt and garlic to taste and either use as a side-dish or topping to the main dish.
Also, fire up some grilled avocados in their half shells. Select two or more ripe California avocados and cut each in half and remove the seed. Again, drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place the cut side down on the grill over hot coals for two to three minutes. Season with salt.
Along with your haute grilled side dish, spice up the Fourth of July feast with some other explosive recipe ideas featuring genuine California avocados. They’re a natural for today’s healthy lifestyles. Avocados are cholesterol-free, sodium-free and contain the good monounsaturated fat that the body craves.
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By GlobalDataThe following menu from the California Avocado Commission will add fireworks to your July 4th extravaganza. Along with haute grilled avocados, the menu features: Skewered Garlic Butter Shrimp, with Yankee Doodle Guacamole, California Avocado Pasta Salad, and for dessert, delectable Avocado Sherbet. Additional recipe ideas can be found on the commission’s Web site at www.avocado.org.
See recipes below
Haute Grilled California Avocados
2 California avocados
2 tablespoons fresh lime or lemon juice
1-1/2 tablespoons olive oil
Seasoned salt to taste
1/2 cup fresh salsa, optional for half shell version
For grilled slices, cut avocado in half, seed peel and slice. Drizzle with fresh lime or lemon juice and brush with olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. For grilled half shells, place on hot coals face down 2-3 minutes. Season with salt to taste.
Skewered Garlic Butter Shrimp with Yankee Doodle Guacamole
(Serves 6)
2-1/2 lbs of large or jumbo shrimp, peeled and deveined
1/3 cup butter or margarine
1/3 cup olive or avocado oil
3 garlic cloves, minced
2-1/2 tablespoons fresh parsley, minced
2 tablespoons fresh lemon juice
Yankee Doodle Guacamole
Thread 4 shrimps close together on a thin sauce. Grill shrimp about 6 inches from heat until they turn bright pink (about 3 to 4 minutes). Baste with garlic sauce. Turn and broil on other side until shrimp feel firm when pinched. Place each skewer on serving plate and lightly sprinkle with lemon juice. Serve with Yankee Doodle Guacamole.
Yankee Doodle Guacamole
4 ripe, medium California avocados, seeded and peeled
2 tablespoons fresh lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 to 4 drops hot pepper sauce
Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredients. Garnish with diced red tomatoes, a dollop of sour cream and serve with blue corn tortilla chips (where available). Insert miniature American flag into sour cream for some Yankee doodle dandy.
California Avocado Pasta Salad
(Serves 6)
1/3 cup orange or tangerine juice
3 tablespoons orange marmalade
1-1/2 tablespoons vegetable oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
8 oz. dry penne pasta, cooked, rinsed with cold water and drained well (4 cups cooked)
1 California avocado, seeded, peeled and sliced
2 small oranges, peeled and sectioned or 2 large tangerines, peeled, segmented and seeded, if necessary
1 medium red sweet bell pepper, cut into 1/2-inch squares
3 green onions, sliced diagonally
1/4 cup sliced cilantro leaves (lightly packed)
In a large bowl, whisk together orange juice, marmalade, oil, vinegar and mustard. Add cooked pasta, mixing well. Cover and chill, stirring occasionally. To serve, add remaining ingredients and toss gently. Serve on assorted salad greens, if desired.
Avocado Sherbet
1 cup milk
1 cup sugar
6 California avocados, pureed
3/4 cup orange juice
1/2 cup pineapple juice
1/3 cup lemon juice
2 tablespoons finely chopped orange zest
2 tablespoons finely chopped lemon zest
1/4 teaspoon pure almond extract
1/8 teaspoon salt
Heat milk and sugar until sugar is dissolved; do not boil. Cool to room temperature. Beat together milk mixture and remaining ingredients. Freeze in an ice cream machine according to manufacturer’s instructions.
