Grilled Avocado with Strawberry-Mango Salsa

Grilled Avocado with Strawberry-Mango Salsa

Dave DeWitt Recipes Leave a Comment

Now let’s go wild and whip up a fancy-dancy dessert from something no one else uses for that purpose. The lowly—but elegant—avocado is actually a fruit, so let’s treat it like one for this refreshing, healthy, and surprising dessert.

Ingredients

4 avocados, just turning soft, not fully ripeGrilled Avocados
1 medium mango, cut into 1/2-inch cubes
1/2 pound strawberries, cut into 1/2-inch cubes
1 tablespoon balsamic vinegar
1/3 cup orange juice
2 tablespoons lemon juice
1/4 cup honey mixed with 1/4 cup olive oil

Instructions

Preheat a well-oiled BBQ grill to medium-high, 300-400 degrees F.  

Slice the avocados in half lengthwise and carefully remove the seed. Brush the exposed flesh with the honey-olive oil mixture, cover with plastic wrap and set aside in a cool place (do not refrigerate).

Chop the mangos and strawberries and mix them with the vinegar, orange juice, and lemon juice, let rest at least 20 minutes so the ingredients can blend. Stir occasionally.

Spray your grill very heavily with PAM or another grilling spray.

Grill the avocados skin side down directly on the grill for 2 to 3 minutes, until the skin begins to lightly char and take on grill marks. Re-spray the grill and brush the flesh side of the avocados again with the honey-oil mixture and place the halves flesh side down on the hot grill for another 2-3 minutes.

With a spatula carefully remove the avocados from the grill and place them on a serving plate covered with a bed of lettuce, two halves per person. Fill the seed cavity with the mango-strawberry salsa, generously dribbling some on the top of each half. Serve with a spoon to scoop out the avocado flesh and salsa.

Grilled Banana Splits

Grilled Banana Splits

Dave DeWitt Rapid-Fire: Quick & Easy Grilling, USA Leave a Comment

Speaking of traditional desserts, how about a Barbecued Banana Split? As easy as pie, a delightfully rich treat, and another dish that will cement your reputation as being a master BBQ dessert maker.

Ingredients

1 stick unsalted butterGrilled Bananas
1/2 cup brown sugar
8 ripe bananas
Vanilla ice cream
Hot Fudge Sauce (or Caramel, Butterscotch, etc.)
Whipped cream
Chopped nuts

Instructions

Preheat your barbecue grill to 350 to 400 degrees F. and spray the grill heavily with PAM or another grilling spray.

Combine the butter and brown sugar in a small saucepan and cook over medium-low heat until the butter is completely melted and the sugar is dissolved. With a sharp knife, cut each banana in half lengthwise, leaving the peel on the halves.

Brush the cut side of the banana halves with the sugar mixture and place the bananas cut side down on the grill. Grill until golden brown and caramelized, about 2 minutes. Re-spray the grill with PAM and turn the banana halves, peel side down and brush the upper surface of each with more glaze. Grill the bananas 2-3 minutes longer or until tender.

To serve, place two grilled banana halves in a sundae dish or shallow bowl. Top with two scoops of vanilla ice cream, drizzle with your favorite dessert sauce, and top with whipped cream and chopped nuts.

Cream Cheese, Chocolate and Jam Turnovers

Cream Cheese, Chocolate and Jam Turnovers

Dave DeWitt Recipes Leave a Comment

Here’s a simple, elegant dessert you’d never, ever think of cooking on a BBQ grill. Everyone loves turnovers, and these are so simple you can do them with your eyes closed. For variation use apricot and golden raspberry jam, thinly sliced kiwi and blueberries, thinly sliced peaches and crushed blackberries—let your imagination go wild. And, if you are daring, add a tablespoon of cognac, rum or fruit liqueur to the mix before placing into the filo dough.

By the way, filo dough can takes hours to make, so just pop into your local grocery store and buy a box of pre-made dough, thaw it slowly following the directions, then craft up a delicious dessert of browned and crisp turnovers with yummy fruit hidden inside. One caution: when these come out of the oven wait at least ten minutes before eating, as the fruit inside can scald and seriously burn you if you dig right in.

Ingredients

Barbecued turnovers2 sheets frozen puff pastry, thawed
3/4 cup cream cheese
1/2 cup apricot jam
1/4 cup orange marmalade
1 small bar of milk or semi-sweet chocolate
1/4 cup milk
1 egg
1 teaspoon milk
1 1/2 tablespoons confectioner’s sugar, for sprinkling

Instructions

Pre-heat a BBQ to 425 degrees F., mounding the charcoal on one side only (or, if using propane, turn on the burners on one side of the BBQ only).

On a lightly floured surface, roll out each sheet of pastry into a 12-inch square and cut each square into 4 (6-inch) squares. In a small bowl mix the apricot jam and marmalade together.  You can also use fresh fruit and berries here, if sliced or chopped into small pieces.

Put one very full tablespoon of cream cheese in the center of each pastry square, add another very full tablespoon of the fruit jam mixture, then add one 2” x 2”-inch square of chocolate. Lightly brush all four of the edges of each pastry square with water.

Fold the pastry squares in half diagonally to form triangles, pressing the edges together firmly with the tines of a fork that you have dipped in milk. Seal the edges well.

Mix 1 egg with 1 tablespoon milk and brush the top of each turnover with the egg wash.  

Sprinkle a tablespoon of water on a baking sheet, and arrange the turnovers on the sheet. With a sharp knife cut several slits in the top of each turnover (for steam vents). Sprinkle the turnovers with the confectioner’s sugar and bake them on the unheated side of your BBQ for 12 to 15 minutes, or until they are puffed and golden.  

Remove the baking sheet from the BBQ and sprinkle the turnovers with more confectioner’s sugar and serve them warm, with ice cream if you wish. Wait 10 minutes before eating, as the fruit filling can be dangerously hot.

Pulled Pork and Beans with Cinnamon BBQ Sauce (234x196)

Pulled Pork and Beans with Cinnamon BBQ Sauce

Dave DeWitt Recipes Leave a Comment

This recipe takes a lot of time but the end result is well worth it. Pork shoulder roasts go on sale at the supermarket all the time, so you get maximum bang for your buck. I cold smoke the pork while the beans are soaking and cooking. 

Ingredients

2-3 lb pork shoulder roast
1 lb bag of dried red beans

Cinnamon BBQ Sauce:
8 oz cans tomato paste
8 oz water
1/2 cup apple cider vinegar
1/2 cup Worcester sauce
2 1/2 tablespoons molasses
1/4 cup packed brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon ground black pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
1 tablespoon thyme

Instructions

Soak the beans in water overnight, per the instructions on the package.

Cold smoke the pork shoulder for 2 hours over 1 cup of water-soaked apple wood chips, changing the chips every 20-30 minutes.

While the pork is smoking, rinse the beans and place on a low heat for 90 minutes, partially covered. Place the beans in a crock pot.

Blend all other ingredients except the sauce until smooth, then add to the pot and mix with the beans.  Set the pork atop the beans, turn the crock pot on low, and let cook on low for 8-10 hours.

About an hour before completion, the pork should be fork-tender. Place it on a cutting board, shred it, and mix it back into the pot for the last hour of cooking.

Heat scale: Mild

Chocolate-Orange Shells

Chocolate-Orange Shells

Dave DeWitt Leave a Comment

Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).

Ingredients

4 large California oranges3 cups brown sugar
1 cup water
2 cups granulated sugar
4 egg whites
1 teaspoon cream of tartar
1/2 cup confectioner’s sugar
Chocolate ice cream
8” x 12” wooden board, 1/2” thick
Heavy duty aluminum foil

Cocoa powder (optional garnish)

Instructions

Fire up your barbecue to its highest temperature, 600-700 degrees F is best. Cover the wooden board with two layers of aluminum foil and set aside. Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes. Remove the orange shells and drain thoroughly.

In a large saucepan, pour 3 cups of brown sugar into 1 cup of boiling water. Bring the sugar water to a rolling boil, then turn to low and add the orange halves. Simmer them for about 30 minutes, turning each half over several times.

Using tongs, remove the shells from the syrup and cool them cut side down on aluminum foil or on waxed paper. Sprinkle granulated sugar over the shells while they cool. With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner’s sugar as you whip the egg whites.  

Fill the orange shells with chocolate ice cream (or your other favorite flavor) and cover with the meringue. Place the shells on the aluminum-covered board and place it in the center of the hot barbecue. Cook for 2-3 minutes, or until the meringue is just starting to brown. Remove the board from heat and serve immediately.

For garnish you may sprinkle the top of the meringue with cocoa powder.