5 tomatillos, husks removed
2 jalapeños, seeded if you wish
3 ripe avocados
1 cup roughly chopped white onion
1/2 bunch cilantro, large stems cut off
1/2 cup heavy cream
juice of 2 limes
salt to taste
Blanch tomatillos and jalapeños in boiling water for 2 minutes, then immediately plunge into ice water to retain bright green color. Put all ingredients in a blender and purée.
6 summer squash (yellow crookneck, pattypan, zucchini) or chayotes or a mixture
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
3 or 4 limes
Heat grill to medium. Cut squash into 1-inch slices and place on skewers. Brush with olive oil and season liberally. Grill for 3 or 4 minutes, turning several times, until tender but not overdone.
To serve, put several spoonfuls of Avomole on each plate. (You will have sauce left over.) Squeeze limes on squash and place a skewer of squash on top of sauce. Serves 6 to 8.
Grilled Summer Squash With “Avomole” is a recipe from Hudson on the Bend’s second cookbook, Fired Up! More Adventures and Recipes From Hudson’s on the Bend, and was featured in Got Game in Texas Monthly’s July 2005 edition.