Grilled Avocado
2 avocados
2 tablespoons fresh lime or lemon juice
1 1/2 tablespoons olive oil
Seasoned salt, to taste
1/2 cup fresh salsa, optional for half-shell version
For grilled slices: Cut avocado in half, seed, peel and slice. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Season with salt, to taste.
For grilled half-shells: Cut avocado in half and remove seed. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut-side down on grill over hot coals for 2 to 3 minutes. Season with salt, to taste.
Optional: fill with fresh salsa or your favorite fresh ingredients.
Grilled Orange Egg Custard Cup
1/2 orange or grapefruit, with pulp removed
1 large egg
2 tablespoons milk
Granulated sugar to taste
Cinnamon to taste
Crack egg into a bowl with the milk, sugar and cinnamon; gently whisk with a fork, but don’t over-mix.
Place egg mixture in the orange cup. Place over a grilling stand over embers (not the fire). Let cook until egg looks cooked, but not hard.
Grilled Sugar Pineapple
Source: Backyard Barbecue Episode AGT-702
1 ripe pineapple, sliced
1/2 cup (1 stick) butter, melted
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated lime zest
In a bowl, combine sugar, cinnamon, cloves and lime zest. Dip pineapple slices first in melted butter and then in the sugar mixture. Grill over high heat for 5 or 6 minutes, flipping occasionally, until brown.
Servings: 6
Grilled Peaches In A Dark Rum Bath
1 tablespoon unsalted butter
2 tablespoons dark brown sugar
1/4 cup dark rum
6 ripe peaches, halved and pitted
1 pint caramel ice cream
Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium.
In a small saucepan set over low heat, melt the butter. Remove from the heat and add the brown sugar and rum. Stir until the sugar dissolves.
Place the peach halves in a large bowl. With a rubber spatula, gently stir in the rum mixture and continue stirring until the peaches are well coated.
Grill the peaches directly over a medium fire, cut side up, until grill marks are visible, about 5 minutes.
Turn the peaches over. Cook until grill marks show and the peaches are tender, about 4 or 5 minutes more, brushing any leftover rum mixture on the peaches as they grill.
Serve warm with a scoop of ice cream.
Serves 6.
Nutrition values per serving: 317 calories, 16 g fat, 36 g carbohydrates, 2 g fiber, 5 g protein, 72 mg cholesterol, 75 mg sodium
Grilled Pineapple With Kahlua Dulce De Leche
2 (14 ounce) cans sweetened condensed milk
1/3 cup Kahlua
1/4 teaspoon vanilla extract
1/2 ripe pineapple, preferably golden
Vanilla ice cream, as needed
Preheat oven to 425 degrees F.
Pour sweetened condensed milk into a 9-inch deep-dish pie plate and cover with foil. Put pie plate in a roasting pan and add enough hot water to pan to reach halfway up side of pie plate. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove pie plate from pan and cool completely.
Add Kahlua and vanilla extract to cooled caramelized milk, whisk until smooth, and season with salt. (The dulce de leche may be made 2 days ahead and chilled, covered.)
Prepare a grill or grill pan. Cut the pineapple lengthwise through leaves, keeping leaves attached, into 4 wedges. Grill the pineapple wedges, cut-side down, until just charred, about 2 minutes on each cut side. Divide the wedges among plates, put a scoop of ice cream next to each, and drizzle with the dulce de leche.
Glazed Macadamia Bananas
3 medium-size, ripe bananas, cut crosswise in half
6 (10-inch) metal or bamboo skewers
1/3 cup bottled teriyaki baste and glaze with honey and pineapple
1/4 cup finely chopped macadamia nuts or toasted pecans
Thread one banana half lengthwise onto each skewer; brush bananas generously with teriyaki baste and glaze with honey and pineapple. Grill or broil bananas 2 to 3 minutes, or until slightly browned and bubbly, turning over once and brushing with remaining baste and glaze. Lightly roll bananas in nuts. Serve warm.
Makes 6 servings.
* Soak bamboo skewers in water about 30 minutes to prevent burning.
Skewered Cantaloupe
4 servings
1 medium cantaloupe
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves
Preheat grill for medium heat.
Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter or margarine with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
Lightly oil grate. Place skewers on heated grill. Cook for 4 to 6 minutes, turning to cook all sides. Serve with remaining sauce on the side.
