Oh grilled avocado how I love thee. Who knew that such a simple concoction could fuel so much drool and want. While Katty was whipping up her stunning Cabbage Sacks, she pulled out a ripe avocado from her veggie basket and said, “I’ll cook this!” She’d not stuck an avocado on the grill before. The avocado was perfectly ripe so not much was needed other than the two secret herbs and spices (salt and pepper, ssssh), some olive oil and a touch of balsamic vinegar.
- ripe, avocado or two or three … like the dark, dark ones
- olive oil
- balsamic vinegar or a nice fancy pants vinegar could be nice
Do to it:
- cut in half and pit (hell stick the pit in water and grow a tree!)
- pour a touch of olive oil in the center
- pour a touch less vinegar in the center
- pepper and salt that baby
- stick on grill skin side to the heat (don’t flip it!)
We share here at Girl On Grill Action, so everyone gets a half. No whining! Katty had this lovely meal with some red wine of the region, but a girly white like a Riesling or a Sauvignon Blanc could do the trick just fine. Champagne goes without saying as it goes with everything. Or whatever you crazy Californians use for white wine. Put that wine cooler down! A wine cooler is neither “wine” nor “cool.”
Katty kept the avocado on the grill while the other stuff was cooking. I can’t imagine that you can over cook an avocado. This dish was too easy and too good to not provide for your vegetarian or carnivorous guests. You could even get all fancy and stick some chopped tomatoes, cilantro and onions in the center and call it wanky guacamole. Oooooo. I might try that!
Allo, allo, allo! At last, a fine day for the first grill of the season. Katty (also pronounced kah-ee with a Scottish flair), our resident vegetarian, has whipped up some grub so fine you wouldn’t believe it don’t have any meat! Being vegetarian provides a unique opportunity when partaking in some grilling. As a vegetarian guest at bbqs, Katty would often get halloumi which is a greek cheese that is good for grilling. I’ve not had it personally, but if at every bbq I was served grilled cheese, it would get a bit old. In America as one of those crazy veg-heads that would arrive hungry at a bbq, I would get portabello mushroom burger. These giant mushrooms on a grill have always been dry and flavorless soaking up every bit of moisture in my mouth no matter how marinated they were. I’d usually end up with a bit too much beer and not enough food, but made for a fun evening…weeeee! Katty’s husbo claims he can do a portabello mushroom right. I suppose we’ll have to see about that and get Katty to work his fancy pants Scottish secrets.
For this grill, Katty made Spicy Goat Cheese Parcels. Or my nickname, Cabbage Sacks because “wrap” is so last decade. With that, she pulled together the most delicious salad from her garden. It’s March, people! She’s picking lettuce! As a spur of the moment she added to that grilled avocado halves …. Um yum. I so love the spur of the moment creations at grilling time. And for the meatwads in the audience, a homemade Boudin Noir which is Black Pudding or Blood Sausage (muah ha ha!). Despite the bipolar intentions, the whole meal for this omnivore was scrumptious. Each devine piece will get it’s own write up following shortly.
Don’t forget the strawberries! A little melted chocolate with a touch of cream takes a innocent fruit and transcends it to a swirly chocolaty fun-fest.
Doing a little research on the things that one can grill over in these Euro-peean parts I came across a British advertisement for a GREAT deal (30p off!) on six pork brain faggots! There are many reasons why Americans find this product funny. Two of which are
1) no one eats brains in America
2) no one calls little falafel looking fritters “faggots”
but I won’t kick a brain outta bed for being called a faggot, there might be some delicious unknown ready to be discovered with the right dippin’ sauce and if homegirl is grilling it, I’ll be first in line to give it a try.
But more importantly …
There’s a new grill in town and she’s feel-ing good! After many a good memory on the ol’ Weber, this grill girl has hit the road leaving Mr. Faithful behind. She likes the guys in the “R-rated” movies … especially those with subtitles. And so we will be taking our grill and making it all grillades French style – yo. Yes, the French grill too! The charcoal is a bit different and the grills are more oveny open fiery like. Should be good. The cuts of meat are different, but with enough marinade and Belgian beer I’m sure it’ll all even out to recipes anyone can use in any country.