Now that Christmas has passed and the kids have all gone home, Baby Lady and I have the house back to ourselves. Life has returned to some semblance of normalcy. So, time for some Mexican food flavors.
Avocados are such a versatile fruit. You can use them in salads, soups and sandwiches. You can use them as serving vessels. You can make salsa and everybody loves guacamole. Did you know that unlike most fruits, an avocado doesn’t have to be picked at any certain peak time but can remain on the tree for a while. You see, avocados ripen only after they are picked. This allows the fruit to be harvested year round and it ships well. The problem with this process is that when you go to the store and buy avocados many times the avocados simply aren’t ripe. Unripened avocados have a slight unpleasant astringency and bitterness to them and are hard, fibrous, little green ovals. So, what in the world do you do with an unripened avocado? You grill it, that’s what. I know some of you are saying “You do what?” Really, you grill it. Grilling unripened avocados helps to soften the flesh and adds just a touch of smokiness to the dish. A little salt helps take away the bitterness. Now, if the avocados are extremely unripe, i.e. rock hard, don’t buy them if you are going to use them immediately. There is nothing you can do with an extremely unripe avocado except be patient. If you messed up and bought it anyway, take the time to allow it to ripen. Grilling an extremely unripe avocado will result in a bitter grilled avocado and you will say grilling doesn’t work. It does work, just not on extremely unripe avocados.
I have been wanting to grill some avocados for a while. So, this was my opportunity to do so. We had some leftover 6 chile braised pork and weren’t really in the mood to cook inasmuch we had cooked so much for Christmas. We also weren’t in the mood for a huge meal. This was a nice appetizer before dinner but would make a beautiful light lunch. Give it a try. You will like it.
- 1 avocado, halved and pit removed
- 1/2 cup Red Chile Braised Pork
- 1/4 cup shredded lettuce
- 2 Tbsp onions, small dice
- 1 Tbsp cilantro, chopped
- 1 tsp sea salt
- 1 Tbsp olive oil
Brush the avocado halves with a little olive oil and sprinkle with sea salt. Place avocado halves on a very hot grill.
Cook roughly 2 minutes and rotate to form nice grill marks. Cook another 1 – 2 minutes. When done, remove from heat. Using a spoon, loosen the fruit from the skin.
Place fruit on a plate and fill with red chile braised pork.
Sprinkle with shredded lettuce, diced onions and chopped cilantro.
Finish with jalapeños en escabeche, serve & enjoy.
NOTES: If you choose and want a little extra brightness and heat, you can garnish this with canned, pickled jalapeños, or you can use Jalapeños en escabeche.