Avocado Grilling Butter Recipes

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.

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.

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.

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.

Steps:

• If you use conch, cut off hard narrow end, and discard or grind it for conch cakes or chowder. Slice meat in thirds on the bias, and pound each piece flat between sheets of waxed paper with a meat mallet. For calamari, remove tentacles, and discard or reserve to deep-fry. Cut bodies in half lengthwise, and lightly score surface in crisscross pattern with sharp knife.
• In a medium bowl combine 1/4 cup lime juice, 2 tablespoons olive oil, wine, half the onion, thyme and salt and pepper. Add conch or calamari. Marinate 30 minutes.
• Heat grill or stove-top grill pan. Grill conch or calamari about 20 seconds on each side, until lightly seared. Set aside on a plate, 20 to 30 minutes. Mince, and place in bowl with any juices from seafood.
• Add bell pepper, tomato, jalapeños, olives, scallions, cilantro and remaining red onion. Mix. Dish can be prepared up to this point, covered, and refrigerated.
• Lightly beat 1/4 cup lime juice and 2 tablespoons olive oil together, and add to seafood. Fold all ingredients together. Season to taste with salt and pepper. Set aside at room temperature until ready to serve, no more than 30 minutes.
• Halve and pit avocado. Remove flesh, chop, and place in food processor or blender with remaining tablespoon lime juice. Process until smooth, scraping sides of container from time to time. With machine running, drizzle in remaining 3 tablespoons olive oil. Scrape container, and process briefly until well blended. With food processor, mixture may look slightly separated: if so, transfer to a bowl, and beat vigorously with a small whisk about 30 seconds or until mixture is smooth. If you use a blender, you may have to scrape container more often, but mixture will emulsify better. Season to taste with salt. If not for immediate use, cover and refrigerate up to 1 hour. If mixture starts to separate, whisk again before serving.
• Place a lettuce leaf in each of 6 martini glasses or wine goblets. Spoon in conch or calamari mixture. Top each with dollop of avocado butter and serve.