Super Bowl Party Recipes
Super Bowl Guacamole
Super Bowl Party Recipes
NEW YORK, Jan. 18 /PRNewswire/ -- Super Bowl Sunday is the day of the
highest consumption of Hass Avocados from Mexico, which are used to make
millions of pounds of Guacamole on what is the number 1 at-home party day of
the year. This Mexican staple has quickly become the party dip-of-choice in
the U.S.
 The Super Bowl Party has evolved into an annual tradition -- sometimes
overshadowing the game itself. With each passing year, the challenge is to
come up with an exciting recipe or two to feed fan-frenzied guests, while
spending more time watching the game with friends, and less time in the
kitchen.
Because avocados are a versatile, flavorful and easy-to-use ingredient
they can be used to make exciting delicious dips sure to make "touch-down" at
any Super Bowl party. Take a tip from celebrity chef, famed cookbook author,
and TV host David Rosengarten, one of the world's foremost authorities on
food, cooking and throwing a fantastic party by trying his favorite chunky
Guacamole recipe.
No need to stick to tradition this year, one can try something exciting from Chef Julian Medina and take it "beyond guacamole" with a
spicy Guacamole Rojo. The creamy taste and smooth texture of Hass Avocados
from Mexico can add flavor and fun to Super Bowl Parties everywhere.
Hass Avocados from Mexico are now available all year long. They are held
to very high standards -- in addition to tightly government-regulated
cleanliness standards in the groves, they pass through four points of
inspection upon importation, assuring that the fruit is fresh and pristine for
consumers. The Avocados move swiftly from the grove to the grocer, passing
through customs in only 48 hours.
Super, Super Bowl Guacamole Recipes
From Chef David Rosengarten and Chef
Julian Medina, New York City.
Try this dip tip from Celebrity Chef David Rosengarten to put a spin on
traditional guacamole and spice up your Super Bowl Party Recipes.
My Favorite Guacamole
North Mexican Guacamole with Tomatillo Puree
From Chef David Rosengarten's book, Taste
Super Bowl Party Recipes
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4 appetizer servings
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2 large, ripe Hass Avocados from Mexico
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1 clove garlic, smashed
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1/4 cup freshly squeezed lime juice
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1/2 cup cilantro, firmly packed, including stems, plus extra leaves for garnish
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1 teaspoon minced fresh jalapeno, or more to taste
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1 teaspoon minced white onion
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1/2 cup chopped tomatillo
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Chopped tomatoes for garnish
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Tomatillo puree (recipe follows)
1. Halve the Hass Avocados from Mexico and remove the pits. Make two long
cuts in the flesh of each half and five or six cross-wise cuts. Rub the cut surfaces gently with the smashed garlic. Drizzle about half of the lime juice evenly over the cut surfaces.
2. Place the remaining lime juice, cilantro, jalapeno, and onion in the work bowl of a food processor. Puree.
3. Turn the cut chunks of avocado out of their skins and into a large bowl. Toss very gently with the cilantro purie and with the chopped tomatillo.
4. When you are ready to serve, season the guacamole well with salt and
pepper. Divide it among 4 wide, shallow soup bowls, placing a scoop of
guacamole at the center of each. Spoon the tomatillo puree around the guacamole. Garnish the puree with cilantro leaves and the top of the guacamole with a little finely chopped red tomato. Serve with warmed
tortilla chips or warm, fresh tortillas.
Tomatillo Puree
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1 pound fresh tomatillos, husked, washed and chopped
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1/2 pound red tomatoes, chopped
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2 fresh jalapenos, stemmed and seeded
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1/2 teaspoon ground cumin
Place all the ingredients in the work bowl of a food processor. Puree.
Season well with salt and pepper.
Chef Julian Medina adds some exotic ingredients to the traditional guacamole to kick off a party right.
Guacamole Rojo
Chunky avocado with red onion, cilantro, chile chipotle and
queso fresco
4 servings
Ingredients Super Bowl Party Recipes:
-
2 Hass Avocados from Mexico
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1/2 diced red onion
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2 tablespoons chopped cilantro
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1 tablespoon of chile chipotle puree
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2 tablespoons of ground queso fresco, anejo or cotija
- juice of two limes
- salt
In a bowl squeeze the pulp out of the ripe avocados and set aside, in
another bowl marinate the diced onion, puree off chile chipotle with the lime
juice and a pinch of salt for 15 minutes. Then add the cilantro and avocados,
mashed the ingredients together and check seasoning. Sprinkle the queso fresco
on top and served with warm tortillas or chips.
Source: Hass Avocados From Mexico ,
PRNewswire.com
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