Coat avocados in honey before grilling
Avocados play surprisingly well as a vehicle for sweet things. At Kali, Meehan brushes them with avocado honey, which “tends to be a bitter and darker" than the more common clover or orange blossom honey. To temper it, he adds salt and pepper before grilling and brushes the grill with avocado oil so those sweet avocados won’t stick.
“The honey burns, so you want to be careful. If you do it right, you can get [the honey to turn] black and that’s cool. It has a different texture, almost that of a candied apple,” he adds.
That sweetness, however, needs some acid to balance things out. Meehan takes the two halves out of their shells and sandwiches them around a salad with a citrus vinaigrette, something that’s simple to recreate at home.
The honey-laced avocados also work well in a chopped guacamole, or “block guac” as Meehan’s dubbed it. “Take an avocado, brush it with honey, grill, and then scoop it out and chop it -- be careful not to lose the candied outside.” Toss it gently with thin-sliced raw onion, a hot pepper like a jalapeño and “go heavy on lime juice,” he says.
If you’re not into honey, you can keep the same idea without the sweetness, it’s the light tossing that’s key since the avocado will be creamier than usual. But, as Meehan points out: “I never heard anyone complain about guacamole.”
If your friends do, feel free to tell them to exit the party.