If you have the grill fired up already today for your Fourth of July festivities, why not throw on a few avocados while you're at it? It may sound strange, but if you're looking for a new way to wow your guests before the main meal, grilled guacamole is the answer.
I'm always looking for a new appetizer and recently came upon this one a friend gave me years ago. I thought I'd lost it, so I was happy to find it once again. Since then, I've seen similar ones online, but none as simple as this.
There's no real recipe to it, actually. Finding the recipe once again was just a reminder how good it was when I first tried it. The method is simple - just a matter of peeling the avocados and throwing them on the grill with your chicken, steaks, burgers or whatever else you might be cooking. They only need to stay there for a few minutes - long enough to take in the delicious smoke. The result is a slightly smoky, rich and beautiful guacamole with a remarkable depth of flavor.
You can add whatever ingredients are your favorite when making guacamole. I'm a purist when it comes to guacamole, though. No onions, tomatoes, cilantro or other things that tend to cover the flavor of the avocados. I only add some salt, lime juice, garlic and cumin. But you can doctor it up to your liking.
This recipe adds a subtle twist to an old favorite. In fact, you may find yourself saying, "Holy guacamole!" You'll never make guacamole the same old way again once you've gone to the smoky side. If you have any leftover, which is doubtful, turn it into avocado creme by adding some sour cream and a little buttermilk. It makes a great sauce for tacos, quesadillas, burgers and sandwiches.
Grilled Guacamole
6 avocados, ripe but not too soft
Olive oil
1/2 lime
Kosher salt
1 clove garlic, minced or pressed
1 teaspoon cumin (or to taste)
Heat your grill, and oil the grate lightly. Add wood chunks to the charcoal if desired to get it good and smoky. Split each avocado, and remove from skin, discarding the pit. Lightly brush each avocado half with olive oil.
Arrange the avocado halves on the grill, and cover. Grill for 3-5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks.
Take the avocados off the grill, and let them cool slightly. Smash them with a fork, leaving just a few chunks, and stir in remaining ingredients. Taste for seasoning, adding more salt and cumin as desired. Serve with chips.
Dining in Daytona
Summer is the time to head to the beach for many, and Daytona is a favorite location. It's an easy day's drive from Chattanooga, and there's plenty to do and see, unless you just want to relax on its incredible beach for a while. No matter what you do, you need to eat, so here are a few suggestions for a delicious lunch or dinner, all with water views.
* DJ's Deck (79 Dunlawton Ave.): If you dress in more than shorts, a shirt and flip-flops, you're overdressed at this open-air restaurant beneath the bridge. Best bets are the grilled mahi or shrimp, but whatever you get, you know it's fresh and right off one of the boats docked within a stone's throw of the restaurant. If you get there at the right time, you can see the day's catch offloaded and brought right into the kitchen. Plastic forks and knives and picnic tables are what you get here. The man-made decor is at a minimum - Mother Nature does all the work.
* Landshark Bar & Grill (471 South Atlantic Ave.): Daytona's newest waterfront restaurant is all about good food, good ocean views and an incredible beach. Order a cold brew and sit back, listen to the waves - or live music if you're there at the right hour. When hunger hits, order the Ahi Tuna Poke Bowl with ahi tuna, jasmine rice, mango coleslaw, cucumber, avocado, radish and green onions tossed in a house-made ponzu sauce and sprinkled with sesame seeds. It's light and just right during the heat of the day.
* Crabby Joe's: It's on the pier in Daytona Beach Shores, so you don't get much closer to the water than this. Walk if you're staying nearby, or park for free in the parking lot at 3701 S. Atlantic Ave. It says something when you go back to a restaurant twice in one week and order the same thing both times. I did. Go there and try the Soft Hawaiian Tuna Poke Tacos served over Asian peanut slaw. Oh my. My mouth still waters.
* Down the Hatch (4894 Front St.): A trip to the lighthouse is a must for sea lovers and history buffs, so plan a layover at this fun restaurant with views of Ponce Inlet. The restaurant is housed in a fish camp from the 1940s and features a menu filled with fresh fish, but my pick - and it was a good one - was the salmon topped with an amazing house-made smoked gouda sauce. If you're lucky, you might watch as dolphins swim past.
Contact Anne Braly at abraly@timesfreepress.com.