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European sailors in the 1700s called this “midshipman’s butter” because they liked to spread it on hardtack biscuits.  It’s a great vegan substitute for mayonnaise because it has no eggs in it, and you can also use it as a sandwich spread, a condiment for grilled meats, or as a dip for veggies or chips. From the article Avocado Madness!

Ingredients

2 ripe avocados, halved, pitted, scooped out of skins, and cubed
Large handful of fresh basil leaves
1/4 cup cilantro leaves
2 tablespoons extra virgin olive oil
2 teaspoon fresh lemon or lime juice
1 clove garlic, peeled and minced
Habanero hot sauce to taste
Sea salt and freshly ground black pepper to taste

Instructions

Combine all the ingredients in a small food processor and blend until ingredients form a paste.

Heat Scale: Varies

Denny Morrison is a Canadian champion long-track speed skater with an Olympic gold medal to his credit. His second passion? Grilling. His food of choice: burgers. You can read the full story at the link above, or check out his favorite burger recipe here:

Ingredients

1 lb. of lean or extra lean ground beef
3 handfuls of quick oats
1 egg
1 “sploosh” of milk
1 tsp. minced garlic
3-5 mushrooms, finely diced
1-2 jalapeño chilis, finely diced
6-9 splashes Worcestershire sauce
2-5 splashes hot sauce
1 tsp. each ground cayenne, oregano and thyme ½ tsp. each basil and sage
1 Tbsp. ground black pepper
2 tsp. chili powder
8 bread rolls of your choice
8 slices of cheese of your choice
1 large white onion, cut into rings
2 beefsteak tomatoes, cut into slices
2 ripe avocados
Ketchup, mustard and relish
Head of romaine lettuce

Instructions

Mix well all ingredients for the patties. Separate the meat into 8 round patties. Grill them at 375-450 F (or medium-high) for about 6 minutes. Flip the burgers and grill their opposite sides for about 6 minutes. Flip them again and add a slice of cheese per patty. Move all burgers to the side of the grill, but keep a burner on maximum and close the grill lid for 6 minutes. Remove them from the grill. Decorate the bottoms of the halved bread rolls first: Add 1 layer of relish, then 4-6 rings of onion and 3-4 strips of thinly sliced avocado.

Next, place the patties onto the bottom buns, cheese side down. Top them with ketchup and mustard smiley faces, one 1/8-in. slice of tomato, and 3-6 leaves of lettuce. Place the tops of buns gently onto the lettuce stacks, being careful not to spoil the burgers via tippage. Place the palm of your hand firmly on top of each burger and in a smooth, gentle, but forceful motion, compress each burger to half its original height.

This gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp. Don’t substitute dried cilantro for fresh as the flavor will be entirely different. Serve with Chile Lime Garlic Shrimp to make an unforgettable shrimp cocktail.

Ingredients

1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp)
For the gazpacho:
2 cups tomato & clam juice (Clamato®)
1/2 cup chili sauce
4 large cloves garlic, minced (about 1 tablespoon)
4 green onions, finely diced
4 tablespoons minced jalapeño chile
3 avocados, seeded
1 cup seeded and diced plum tomatoes
1/2 cup finely diced red onion
1/2 cup peeled, seeded and chopped cucumber
1/2 cup finely diced green or red bell pepper
3 tablespoons fresh lime juice
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh cilantro
1 tablespoon extra virgin olive oil
1 tablespoon prepared horseradish, well drained
1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.)
2 teaspoons Worcestershire sauce
1/2 teaspoon dried oregano
2 tablespoons lime zest (for garnish)
2 tablespoons lemon zest (for garnish)

Instructions

Prepare the gazpacho by combining the ingredients in a large bowl, cover and refrigerate for at least one hour. (The sauce may be prepared two days in advance and stored, covered and refrigerated.)

Reserve six shrimp for each serving. Remove the tails from the remaining shrimp. Chop the shelled shrimp and add them to the sauce, stir to combine, and refrigerate, covered, at least two hours or up to eight hours.

Slice one of the avocados and dice the other two. Drizzle the avocados with lime juice to prevent discoloring. Add the diced avocado to the gazpacho. Equally divide and spoon the gazpacho into chilled glasses. Garnish the rim of each glass with Old Bay seasoning, tailed shrimp, an avocado slice, and fruit zest.

A couple of shots of tequila could be added to the gazpacho if desired. You don’t need to use high-priced tequila as the flavor will be masked by the gazpacho.