Recently I returned from the awesome EVO ’12 blog conference in Park City, Utah. One of the highlight workshops, sponsored by the California Avocado Commission, was fabulous. Let me give you a twenty second review: high winds… power outage… stuck on a chairlift… back-up power on chairlift-only… The Too Hot Tamales (Top Chef Masters/owners of Border Grill, Mary Sue Milliken and Susan Feniger) and their unforgettable demonstration… my cell flashlight put to good use… a 10-minute guacamole contest (hysterically funny in the dark)… avocado lovers’ dream meal… chairlift down the mountain in total blackness!
Jan Delyser, VP of Marketing for the California Avocado Commission, was a wonderful hostess. She gave a most informative opening presentation and history of the California Hass (rhymes with bass). The California Hass avocado has black bumpy skin on the outside and the creamy, green luscious flesh on the inside. Most of us know that an avocado is a fruit… but did you know that every Hass avocado can be traced back to the one mother tree? I invite you to check out this fascinating history on the commission’s website at http://www.avocado.org/california-avocado-history/.
Jan shared a little secret with me about how easy it is to grill avocados. When I saw her the last day of the conference, I wanted to thank her once again and tell her how excited I was to try grilled avocados. It’s so quick and easy; it will complement any meal.
Cut the avocado in half (or quarters if you prefer), remove the pit. Brush the flesh side with olive oil. Season with kosher salt and fresh ground pepper.
Place flesh side down on hot grill (375 degrees), grill for 3-5 minutes. We placed ours on the diagonal, then reversed for criss-crossed grill marks.
The fruit was warm, soft and absolutely heavenly! If you’re looking for a fast, huge-YUM way to serve avocados – you have got to try this!
It’s healthy, tastes great and easy to make – a perfect combination! I’d love to hear any comments.