I know you love your grill. In fact I have seen you in that backyard of yours cooing into its grates. I bet you grilled half the summer away with that smoky look of longing burning in your eyes. The lusty licking of flames doesn’t scare you. Yep, you and your grill got a good thing going on.

I get the attraction. The lure of tasty summertime meals served charred and smokin’ in the sultry summer air is enough to get anyone’s grill on.

But be honest– after an entire summer of grilling are you feeling restless? Are you longing for something sautéed and saucy? It’s only natural. Flames are great, but do you ever wonder what sous vide would be like? What? I am just asking…even a grill master has the right to look around a little bit, so long as you keep your tongs in your apron.

Now I am not suggesting any drastic changes between you and that sweet grill of yours. I know it's a mighty sexy beast. But maybe just maybe you've grown tired of the same old routine. Maybe grilling has lost some of its heat.

Well, lucky for you, grilling isn’t just for burgers, steaks and chicken! So put your brain to work and spend the last rays of summer fantasizing about fun foods that you may not have considered grilling!

That's just what me and my old grill did. We shook things up. Introduced a few new flavors. Nothing exotic, nothing dangerous. But the thrill of the unfamiliar reminds me just what a grill I got. Look at the hot mess we made! The bread is grilled, the prosciutto is grilled. Even the avocado is grilled!

Avocados are best when they're local and seasonal. Of course not everyone lives in a place where it's possible to get local avocados at the peak of their season. For you poor bastards, there's Chile, and Mexico and Brazil. They can supply you with all the carbon-horrific avocados you can eat.

Now I'm not judging, just let me say. Because if I lived someplace where avocados didn't literally grow on trees, I'd send my carbon footprint packing and buy all the artificially ripened fruit I could get my hands on. 'Cuz avocados are that good!

But fortunately for my status as an official member of the "Friends of Al Gore" variety hour, I can get locally grown avocados pretty much all year long.

Which means I can get rich buttery Haas many, many months of the year. Haas are terrific, especially if you have never tasted anything but Haas. But Haas are not the be all and end all when it comes to avocados. Especially in Southern California.

Still, many Californians shove the other avocado varieties aside and spend their money on the carbon horrific Haas avocados that Costco carries all year long. Which makes them dumb people. Dumb people indeed ;-)

This recipe makes me happy.

Corn & Zucchini Fritter Stacks with Bacon and Avocado.

But that is just a name. It does not begin to describe the joy you will experience when this bundle of cheddar cheese, bacon and avocado layered between two corn & zucchini fritters lands in front of you.

That’s because you pick ‘em up with your hands and eat ’em slider style. I am serving this bit of culinary craziness with some cherry tomatoes on the side. Because you just know some of that goodness is going to slip between your fingers and onto the plate. I wouldn’t want those stray corn kernels, or wayward bacon crumbles to get lonely or feel rejected. The tomatoes will be waiting on the plate to greet them as they drop down. Then in perfect phase-two style, you can pick up a fork and clean your plate in a very civilized fashion!

Can you think of a better breakfast, lunch or dinner? Though truthfully, I can’t even decide what time of day best suits this masterpiece. Because like all great art, it defies modest mores and manners. It sets a bold new direction all its own.

Oh wait, did I tell you there is a drizzle of aged balsamic in there too. Not too much, but enough. Because all “sandwiches” deserve the perfect condiment.

This is Day 4 in my corny tribute to the Sweetheart of Sigma Summer! Sweet on Corn.