Avocado Grilling Butter Recipes

AVOCADO BUTTER RECIPE

Steps:

• Mix the avocado with the butter until it's super smooth. I use a hand/immersion blender to do this, though with a bit more work you can use a fork. Mix in the lemon juice, cumin and salt. Season to taste with the pepper. (Here's How to Season to Taste.)
• You can use the butter at room temperature or you can solidify it in the refrigerator.

GRILLED AVOCADOS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
• Grill avocados, cut-side down, on the preheated grill until grill-lines begin to form on the avocado flesh, about 5 minutes.

AVOCADO BUTTER

Steps:

• In a small mixing bowl beat butter with an electric mixer until soft and creamy. Beat in remaining ingredients.
• Place in a decorative dish and refrigerate until firm and ready to use.
• A melon baller works great to scoop out balls to place on the hot fish.

AVOCADO GRILLING BUTTER

Steps:

• Cut softened butter into small squares.
• Peel and seed avocado and cut into small pieces.
• Mash butter and avocado and add to a mixing bowl.
• Seed jalapeno pepper and dice.
• Add jalapeno and other ingredients and mix in the mixing bowl.
• Spoon mixture onto plastic wrap.
• Shape into a log shape.
• Put the log in the refrigerator to become firm.
• To use the butter, melt in the last minute of grilling over steak, poulty or fish.
• Add a slice on top of resting meat. Let melt.
• Or spread atop French bread as previously mentioned.

AVOCADO COMPOUND BUTTER

Steps:

• Peel and pit the avocados. Place all ingredients into the bowl of a food processor and process until well combined. Place mixture onto a sheet of parchment paper and shape into a log. Place in the refrigerator for 3 to 4 hours. Slice and serve with grilled fish or chicken.

GUACAMOLE

Steps:

• In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
• Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
• Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
• Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
• Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.

AVOCADO BUTTER

Steps:

• Combine all ingredients in a small bowl.
• Place in plastic wrap or wax paper and form into a log. Twist the ends shut.
• Refrigerate until firm, about 2 hours.