It's 86 degrees in New York City today. And it's 89 in Washington, DC, and 77 in Boston.
No big deal, right? Well, maybe you've forgotten that it was only a few short weeks ago that we were grumbling miserably and continuing to hibernate for what felt like an eternity in our apartments, subsisting only on Cheeto macaroni and cheese washed down with hot toddies. Our fingers were frostbitten, only the tips exposed through dilapidated gloves while we huddled around trash can fires and sought warm solace in each other's navel-length beards. When our homes collapsed under the weight of the snow, the entire East Coast turned into one gigantic igloo where we could do naught but wait for the first peek of sunshine to come rescue us from the hell of winter.
Anyways, it's 86 degrees today. We're all completely naked and drinking jalapeño margaritas (yes, even at work). And you'd better bet that our grills are fired up.
Take all of those glorious avocados out of your fruit basket, but hesitate before squashing them into guacamole. Here's a better idea.
Scorch them. Char them. Combine the delightfully carcinogenic smokiness of your hot barbecue with their creamy, verdant, fleshy interiors. After scooping out their pits, lovingly fill the ensuing hollow with the perfect accompaniment: an umami-packed ponzu sauce with kombu, citrus, and garlic. Its savory, tangy flavor makes for a happy marriage with your avocados' buttery interior.
Now that's hot.
We've paid our dues. We survived winter. And if you're ready to swear in the hedonistic joys of summer, these grilled avos are a good place to start.