Grilling citrus, (or grilling in general) may be a Summer-concentrated activity, but not for me. New Yorkers usually don't have space for a BBQ, and would only have a few weeks a year where that's exceptionally weather appropriate anyway. That's why we opt for the cast iron grill pan, which needs no warm weather nor outdoor space, allowing us to grill indoors all year round.
As I'm usually one for "holidays", The Super Bowl is a good excuse for fun food projects. Maybe just another reason to try a new chili recipe or make a ton of snack foods. (I mean, I'm always looking for that type of excuse.) Insert a "grilled" guacamole with a little flair for the Middle East.
GRILLED LIME & SUMAC GUACAMOLE (Serves 6-8)
3 avocados, ripe + mashed
- 1/4 cup salsa or pico de gallo
- 1 small shallot, minced
- 1 jalapeno, de-seeded and minced
- 1/4 cup cilantro leaves, chopped
- 3 garlic cloves, pasted
- 1 1/2 tablespoons sumac
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 2-3 limes, halved
- 1/2 teaspoon sea salt
- flaky sea salt, to top
Pre-heat your cast-iron grill pan over medium high heat. If you hover your hand over the pan, you’ll feel when it’s good and hot. Then, set limes cut-side down onto the grill pan. Press for a minute to make sure it’s making good contact with the pan. Let limes grill for at least 4-5 minutes each side. Continue until all halves are grilled. Set aside to cool.
In a large mixing bowl, add mashed avocado, salsa, shallot, jalapeño, cilantro, garlic, salt and spices. Mix well to combine. Then, juice grilled limes until desired taste (anywhere from 1-3 limes works for this recipe). Garnish with flaky sea salt and serve with chickpea chips, tortilla chips or vegetable crudite (radish, carrot, endive).