Last updated on August 16th, 2012 at 01:20 pm
Football fans are anticipated to consume an estimated 71.4 million lbs. of Hass avocados during Big Game gatherings this year, according to the Hass Avocado Board (HAB). That’s enough to cover Indianapolis’ Lucas Oil Stadium® (which will be hosting the Big Game on Feb. 5) end zone-to-end zone in more than 27.5 ft. of avocados.
“Hass avocados are a popular ingredient with football fans around the country who know that good food is just as important as a good game,” said Jimmy Lotufo, chairman of HAB. “It’s safe to say that nearly every Big Game party features at least one dish made with avocados. From creamy dips to dishes hot off the grill, avocados are the perfect ingredient for football fans looking to take their parties to the next level. Growers from around the world have been working hard to harvest and supply the best fruit so consumers get their fill of guacamole and other avocado-centric dishes during the Big Game.”
This year, to help inspire consumers when it comes to menu creation for the Big Game, HAB has created two recipes—Spiced Won Tons with Hass Avocado Dipping Sauce, which features lean ground beef and Hass avocados spiced and wrapped in crispy won ton wrappers; and Tropical Salsa Guacamole, which combines the taste of mango and pineapple with avocado.
Additionally, HAB is a sponsor of this year’s Taste of the NFL® program. Since 1992, Taste of the NFL has attracted the country’s top chefs and football’s greatest talent to raise money in support of food banks throughout the United States with the goal of helping kick hunger. The efforts culminate on the eve of the Big Game at The Party with a Purpose®. HAB will work with Atlanta-based chef Kevin Rathbun for the philanthropic event. Rathbun will feature a Duck Tostada with Hass Avocados and Pasilla Chile Sauce at the event. Rathbun owns several restaurants in Atlanta, including Rathbun’s®, Krog Bar® and Kevin Rathbun Steak®.
“When it comes to Big Game parties, I don’t think there is a fruit or vegetable more synonymous with the occasion than avocados,” said Rathbun. “The great thing about Hass avocados is they provide an easy and unexpected way to add a rich, creamy flavor to almost any meal. Either as a topping on burgers or sandwiches, in guacamole, or even for dessert, the avocado’s versatility is what makes it such a perfect fruit.”
Spiced Won Tons with Hass Avocado Dipping Sauce
Yield: 48 won tons
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 tbsp. olive oil
1/2 cup finely diced yellow onion
1/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chipotle chile powder
1/8 tsp. (or to taste) cayenne pepper
1/8 tsp. (or to taste) ground cinnamon
1/2 lbs. lean ground beef
2/3 cups finely diced red bell pepper
1 tbsp. lime juice
1 ripe, fresh Hass avocado, peeled, seeded and finely diced
1 (50-count) package won ton wrappers
1/4 cup water
Hass Avocado Dipping Sauce (see make-ahead recipe below)
Place olive oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened, about four minutes. Add cumin, salt, chile powder, cayenne and cinnamon. Stir to combine and let cook for one minute. Add ground beef and cook, stirring often, until browned, about five minutes. Add red peppers and cook for another minute, breaking up bigger pieces of meat with a wooden spoon. Remove from heat. Sprinkle lime juice over avocado and add to meat mixture. Stir gently to combine. Place equal amounts of meat mixture in the center of each won ton wrapper (about one teaspoon each). Dip your fingers in water and moisten edges of won ton. Fold won ton over to form a triangle, pressing edges to seal. Repeat with remaining wrappers and meat mixture. Place 2 inches of oil in a medium saucepan. Place saucepan over medium heat. Working in batches, carefully put five or six won tons in oil and cook until golden, about 40 seconds. Turn and cook another 30 to 40 seconds (if won tons get brown too quickly, lower heat a little bit). Remove won tons from oil with a slotted spoon or tongs and let drain on paper towels before serving with Hass Avocado Dipping Sauce.
Hass Avocado Dipping Sauce
2 ripe, fresh Hass avocados, peeled and seeded
1 cup low-fat sour cream
2 tbsp. (or to taste) lime juice
Zest from two limes, optional
Salt, to taste
Place avocado, sour cream, lime juice and zest in the work bowl of a food processor and blend until very smooth. Adding salt, to taste.
*Won tons can be cooked the day before and reheated on a sheet pan just before serving.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ozs. If using smaller or larger size avocados adjust the quantity accordingly.
Tropical Salsa Guacamole
Total Time: 10 minutes
1 medium tomato, diced
1 jalapeño, finely diced
1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup diced yellow onion
1/2 tsp. salt
1 ripe, fresh Hass avocado, seeded, peeled and diced
1 tbsp. lime juice
Place tomato, jalapeño, pineapple, mango, onion and salt in a medium bowl, stirring to combine. Add avocado and lime juice and stir gently to combine. Serve immediately or chill. Serving suggestion: Serve with pita or tortilla chips or on burgers or grilled chicken.
*If pineapple and mango are unavailable you can use canned pineapple and frozen mango.
Note: Large avocados also are recommended for this recipe.
In the photo at top: Tropical Salsa Guacamole