I make this every Thanksgiving that’s held at our house, and a few times in the kitchens of friends. It’s so simple that it really doesn’t need a recipe, but here’s one anyway.
After you’ve tasted garlic in your mashed potatoes, you’ll never go back to bland!
I’ve been making and promoting this recipe for years. It has never caught on, but maybe it will now.
Grilled Pineapple Chipotle Salsa Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This sweet/tangy/hot salsa, from Gwyneth Doland’s book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don’t have chipotle powder, you can also use any …
Now let’s go wild and whip up a fancy-dancy dessert from something no one else uses for that purpose. The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.
4 avocados, just turning soft, not fully ripe
1 medium mango, cut into 1/2-inch cubes
1/2 pound strawberries, cut into 1/2-inch cubes
1 tablespoon balsamic vinegar
1/3 cup orange juice
2 tablespoons lemon juice
1/4 cup honey mixed with 1/4 cup olive oil
Preheat a well-oiled BBQ grill to medium-high, 300-400 degrees F.
Slice the avocados in half lengthwise and carefully remove the seed. Brush the exposed flesh with the honey-olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).
Chop the mangos and strawberries and mix them with the vinegar, orange juice, and lemon juice, let rest at least 20 minutes so the ingredients can blend. Stir occasionally.
Spray your grill very heavily with PAM or another grilling spray.
Grill the avocados skin side down directly on the grill for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Re-spray the grill and brush the flesh side of the avocados again with the honey-oil mixture and place the halves flesh side down on the hot grill for another 2-3 minutes.
With a spatula carefully remove the avocados from the grill and place them on a serving plate covered with a bed of lettuce, two halves per person. Fill the seed cavity with the mango-strawberry salsa, generously dribbling some on the top of each half. Serve with a spoon to scoop out the avocado flesh and salsa.