Year-Round Grilling Ideas with Chilean-grown Hass Avocados

Spice Up Indoor and Outdoor Grilled Meals with International Spreads and Relishes

Washington, D.C. - September 14, 2005 - Summer's end shouldn't extinguish grilling season. With the year-round availability of fresh produce, thanks to opposite growing seasons south of the equator, and indoor grilling innovations, home cooks can enjoy an "endless summer" of favorite grilled meals.

One of the top producers of Hass avocados and a primary source of avocados in U.S. grocery stores from September - February is Chile. A great way to get "fired up" about year-round grilling is the aptly named "Chile" Dog - a spiced up version of an All-American favorite, the hot dog.

"Chile" Dog

This South American favorite has a bit of kick and a surprising twist. By adding a dash (or two) of hot sauce to the traditional condiments and topping the hot dog with chunks of avocado, grilled onions, chopped tomato and finely diced raw onions, it becomes a "Chile" dog.

As summer fades, let delicious Chilean Hass avocados inspire fresh ideas of how to add international flair to this and other grilled favorites. The mild flavor of avocados blends well with a variety of spices and ethnic ingredients to bring an international flavor to grilled meat, fish and chicken.

To get the culinary juices flowing, below are some international ideas and pairings for grilling that outdoor cooks are sure to "relish."

Mediterranean Chicken Breasts with Avocado Tapenade

Great with grilled, boneless chicken breasts marinated in a simple mixture of olive oil, garlic and lemon juice, this cool tapenade is made of chopped avocado, tomato, green olives, capers, finely chopped fresh basil, a drizzle of olive oil and several grinds of fresh black pepper.

Grilled Lamb Kabobs with Greek Avocado Relish

As an accompaniment to Greek lamb kabobs, this relish is created with a mix of chopped avocado, hothouse cucumbers, feta cheese, Kalamata olives, fresh oregano and a drizzle of olive oil.

Wild Salmon Fillets with Asian Avocado Aioli

A grilled fish sandwich is infused with delectable Pacific Rim flavor when combined with a mixture of coarsely mashed avocado, rice vinegar, grated fresh ginger root, sesame oil and hoisin sauce.

Yankee Avocado Burgers

No barbeque would be complete without a grilled burger - beef, turkey or veggie. To make it a "dandy" of a grilled sandwich, blend coarsely mashed avocado with horseradish, red onion and fresh lemon juice - then serve on a fresh onion roll.

Available year-round, Hass avocados offer a nutty flavor that blends well with any variety of ethnic spices and ingredients. Hass avocados also are an excellent stand-alone condiment or a versatile accompaniment when mixed with the fresh fruits and vegetables of the season. When ripe, the avocado's dark, pebbly skin yields to gentle pressure. Simply cut the avocado in half, remove the pit, scoop out the flesh of the fruit and prepare for use.

About CAIA

The Chilean Avocado Importers Association (CAIA), headquartered in Washington, D.C., is an association composed of Chilean avocado importers and exporters. CAIA, through its membership, represented 94% of total Chilean avocado imports to the U.S. during the 2004-05 import season. Established in 2002, pursuant to the guidelines of the Hass Avocado Promotion, Research, and Information Order, CAIA's main objectives are to conduct market-development activities and increase overall demand for Hass avocados in the U.S.

Note

For hi-resolution photos of the above recipes and for more information about Chilean Hass avocados, please contact Carrie Williams at 949.642.6112 or cwill333@pacbell.net.

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