Friday, June 20, 2008

Grilled Guacamole

Grilling the avocados does not add that much additional flavor, but this technique keeps your guac fresh and green looking for several days...

INGREDIENTS:
4 firm yet ripe avocados, halved, pitted, brushed with oil
3 T. fresh lime juice
1/4 cup red onion, minced
2 T. japaleno, seeded, minced
5 garlic cloves, minced
Salt/pepper to taste
Cayenne pepper can be added as well

DIRECTIONS:
Preheat grill to medium
Grill avocados, cut side down, until marks appear (about 2 min)
Peel and place in bowl then mash with lime juice until creamy (using a fork)
Stir in remaining ingredients and enjoy with chips

Grilled Corn Salad

Thanks to Cuisine at Home magazine (June, 2008) for the basics of this recipe:

INGREDIENTS:
4 ears sweet corn, shucked
2 T. Olive oil
2 T. Fresh lime juice
2 T. Hot sauce or Tabasco
1/4 cup chopped cilantro
2 t. jalapeƱo, seeded, minced
1/4 cup red onion, small dice
1/2 t. sugar
Crumbled queso fresco

DIRECTIONS:
Preheat grill to medium
Coat corn with oil and grill until lightly charred, turning frequently, about 10 - 15 minutes
Whisk all ingredients above (except queso fresco) to make dressing
After corn cools slightly, slice kernels off the cob and toss with dressing.
Top with cheese.

This salad is good warm or cold and makes great leftovers as a base for quesadillas.

Bang up Baked Tomatoes

Try this for a quick and easy way to enjoy tomatoes of any kind...

INGREDIENTS:
Tomatoes (grape, cherry, or diced larger size)
Olive oil
Garlic or garlic powder
Salt
Parmesan Cheese

DIRECTIONS:
Oven at 400
Cut tomatoes to bite-size pieces then mix with other ingredients to taste
Bake for about 20 minutes and enjoy. Yummy!

I find this works really well placed in a small oven-proof dish (single serving size). Then, you can just take it out of the oven, place a plate or hot-pad underneath, and serve.