Tonight was an all Cat Cora evening. We got home from the office well after 7:00 - another 12 hour day - so I wanted to fix something that sounded pretty easy. I'd put th Barbados sweet potatoes and jerk-rubbed pork chops on the menu list for the week and was hoping I could do the guacamole at the same time. Turns out I managed to cook everything on the grill. That way, we didn't heat up the house while we were cooking - nice bonus. I've been a fan of guacamole as long as I can remember. There's a little place on the west side of town where they barely speak English. The guacamole is fabulous. This is just as good if not better.
3 large avocados, halved, pitted and peeled
extra virgin olive oil for brushing
1 large red onion, peeled, halved and thickly (about 1/4") sliced
1 large jalapeno, cut in half and seeded
2 garlic cloves, minced
2 T fresh lime juice
1/4 c chopped fresh cilantro
1/2 c diced tomato
warm tortilla chips
Preheat your grill. Mix the tomatoes, cilantro, garlic and lime juice in a bowl.
Brush the avocado halves with olive oil. Toss the onion slices and the jalapenos with olive oil then put them in a grill basket. Put the avocados and the grill basket on the grill - on direct heat.
Turn the avocados when they've got grill marks.
Toss the onions and jalapenos to keep them from getting too brown on one side. When the avocados have grill marks on both sides and the onions and jalapenos are nicely browned, remove them all from the heat.
Chop the avocados, onions and jalapenos and add them to the tomato mixture. Be careful to chop the jalapeno VERY finely.
Serve with tortilla chips that have been warmed then spritzed with lime juice.
adapted from Cat Cora's Classics with a Twist