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Grilled Guacamole with Fresh Cilantro, Toasted Cumin and Roma Tomatoes

Laurie Bakke's Kitchen | Grilled Guacamole Valentine’s Day is upon us, and I’ve been thinking very hard about what to write about it. I could have posted many of the more common recipes, including, sweets, confections, ice creams and more. Instead, I started in a very different direction and, with some research, I came up with a list of foods and drinks to cook with for the entire week or month!

Let me begin with the list of ingredients.  It begins with chocolate, asparagus, chiles, coffee, basil, grapes, strawberries, honey, artichokes, black beans, oysters, rosemary, edible flowers, pine nuts, avocado, libations and figs. This is a group of foods, herbs and drinks that are better known as aphrodisiacs.  They were all considered at some point to be very rare and that is what made them so powerful, but with a global economy they are widely available.

My first pick from the ingredients is the avocado.  I am in a tennis group and, with winter upon us, we chose to go indoors and play table tennis, better known as ping-pong. So the group of twelve ladies gathered at a friend’s house. We were asked to bring something, and I decided to try a new recipe called Grilled Guacamole. It was from Two Peas and a Pod and then adapted from The Kitchen, and I figured I’d make an attempt at the recipe.  The recipe is below! Enjoy!

 

Grilled Guacamole with Fresh Cilantro, Toasted Cumin and Roma Tomatoes

Grilled Guacamole with Fresh Cilantro, Toasted Cumin and Roma Tomatoes Recipe
Cooks in    Serves 6 - 8
Ingredients
  • 4 Avocados - cut in half, pit removed, left in skin
  • Extra Virgin Olive Oil or (lemon olive oil-optional) - for brushing the avocados
  • Grill Pan Spray - to prevent sticking
  • 1 Tbsp. Chipotle Olive Oil (optional)
  • 1 Large Lime - juiced
  • 1 Tbsp. Cumin - ground and lightly toasted
  • 1 Garlic Clove - minced
  • 1 Tbsp. Jalapeno - minced
  • 1/4 Cup Red Onion - finely diced
  • 1 Cup - Roma Tomatoes - seeded and diced
  • 1/2 Cup - Fresh Cilantro - chopped
  • Kosher Salt and Fresh Ground Pepper - to taste
Directions
  • Heat the grill to medium heat. Always, make sure the grill surface is brushed and cleaned from prior use before using again. Lightly brush each avocado half with the olive oil or lemon olive oil, if desired.
  • After the grill has reached the desired heat, spray the grill surface with the grill spay. Place the avocado halves flesh side down on the grill. Grill for about 5 - 7 minutes or until the avocados have black grill marks.
  • Remove the avocados from the grill and let them cool to room temperature. Scoop out the avocado flesh and place in a medium bowl. Smash the avocados with a fork and stir in the Chipotle olive oil, lime juice, cumin, garlic, jalapeno, onion, and cilantro. Season with salt and pepper. to taste.
  • Serve with tortilla chips.

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