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Memorial Day is almost here – hooray for three-day weekends!
SAN FRANCISCO, CALIF - FEB 3, 2011: KC Masterpiece Grilled Lemonade. PHOTO BY JOHN LEE.
Glass of grilled lemonade to go with your grilled avocado mashed potatoes, anyone?
Set aside on a tray to be grilled.
Combine water, sugar and honey in a saucepan or disposable aluminum tray.
KINGSFORD - APRIL 3-6, 2011 - Photo by John Lee
Add a couple sprigs of rosemary (optional but delicious) to the saucepan.
Heat up a grill for medium-high heat.
For additional rosemary flavor, throw a handful of rosemary sprigs on the hot coals just prior to grilling.
Grill the lemons cut side down until nice grill marks appear (about 5-7 minutes).
Remove the lemons and set aside to cool.
While grilling the lemons, place the saucepan with honey syrup on the grill.
When lemons are cool, squeeze the juice into a pitcher.
Since they’ve been grilled, they should be easy to squeeze by hand.
Add syrup and water to taste, Four Roses Bourbon and ice.
Stir well and serve.
Add fruit to glaze mixture and stir in.
Cover and refrigerate until needed.
Build a charcoal fire for direct grilling.
Place fruit chunks on bamboo skewer, alternating each fruit punch in.
Place fruit skewers on grill and cook for 1 1/2 minutes on each side.
Cut the potatoes in half and season with olive oil, salt and pepper.
Wrap potatoes in aluminum foil and cook over medium heat for 40 minutes, or until tender.
Remove potatoes from aluminum foil.
Place cooked potatoes and fresh, unpeeled avocados over medium heat on the grill.
Cook for 8-10 minutes, turning frequently for even cooking.
Remove potatoes, avocados and lime from grill.
Place potatoes in a bowl.
Cut avocados in half.
Remove seed and spoon out flesh into bowl with potatoes.
Squeeze the grilled lime over avocados and potatoes.
Mash avocados and potatoes with spoon, fork or hand mixer.
Add remaining liquids, butter, salt and pepper.
Mix together and serve.
Remove to cutting board to cool.
Peel and seed cooled red bell pepper and place with tomato in food processor.
Add remaining vinaigrette ingredients.
Pulse processor while drizzling in 1/3 cup olive oil until blended (should be a little chunky).
Place over hot coals and cook until lightly charred on both sides.
Remove and arrange on platter.
Shave Parmesan over vegetables.
Drizzle smoked vinaigrette over grilled salad and serve.
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