Cooking with Cocktails
Sometimes I just want to eat avocados for dinner. But mowing avo- cado on its own isn’t usually considered an adequate meal in and of itself. Fools. And when there’s no bread in the house—sacrilege!—the notorious avocado toast isn’t always an option. This is my answer to the naysayers and unfortunate saps without bread: Cachaça Grilled Avocado with Cachaça Condiments.
Cachaça (pronounced ka-SHAH-suh) is a Brazilian spirit made from sugarcane juice and tastes similar to a marriage of rum and tequila. If you’ve ever had a caipirinha at a swim-up tiki bar, then you’ve probably had cachaça. Enjoy el fresco!
Yield: 8 avocado halves
Prepare the cachaça salsa fresca and cachaça lime sauce; set aside.
Preheat your grill to 450°F.
As it heats, combine the cachaça, lime juice, smoked paprika, and oil in a third bowl and whisk to combine.
Brush the mixture on the inside of the avocados and season well with salt and pepper. Reserve the rest of the oil mixture for serving.
Place on the grill and heat through for 2 minutes, or until nice grill marks form on the fruit.
To serve, place a grilled avocado on a plate and stack with the salsa fresca. Drizzle with the lime sauce. If desired, lightly brush some pita or naan bread with the remaining oil mixture and heat on the grill for 45 to 60 seconds to serve alongside. Enjoy.