A football fan's guide to making killer guacamole

The following news release from the Hass Avocado Board looks at some gastronomical aspects of this year's Super Bowl, to be played in Miami on Sunday, February 4.

*************************** 53.5 million pounds of Hass avocados to be devoured by football fans on the day of the big game

One of the top consumption days of the year for avocados means much more than just guacamole

California - The Hass Avocado Board (HAB) anticipates that football fans across the country will consume an unprecedented 53.5 million pounds of Hass avocados during the NFL's championship game on February 4.

That’s enough to cover Miami’s Dolphin Stadium football field end zone to end zone more than 20.5 feet deep in Hass avocados.

The big game day is projected to be one of the largest Hass avocado consumption days of 2007.

Hass avocados are not only a “must-have” item for any game day party, consumers also enjoy their creamy and delicious flavor year-round.

In fact, nearly one billion pounds of Hass avocados were shipped in the United States from November 2005 to October 2006.

"Every year, football fans across the country include Hass avocados in their game day dishes," said Jose Luis Obregon, managing director, information technology for HAB.

“To meet this year’s increased demand, growers and producers from California, Mexico, Chile and the Dominican Republic are working diligently to harvest and supply their fruit so consumers can kick off their big game day parties with Hass avocados."

While guacamole is a popular way to enjoy the fruit, Hass avocados are also a great addition to a variety of game day dishes from burgers and sandwiches, to chili and nachos.

A number of delicious recipes that will help you score big with your Super Bowl guests can be found on the Hass Avacado Board's website.

The Hass Avocado Board challenges consumers to go “beyond guacamole” for this year’s game day party.

For fans looking to include a delicious guacamole dish at their big game day celebration, the Hass Avocado Board suggests the following “classic guacamole” recipe. Serves 12.

Ingredients (serves 12): 4 Hass avocados, peeled and pitted 2 lemons, juiced 2 cloves garlic, peeled and minced 1 tomato, diced 1/4 cup cilantro, chopped 1/4 cup red onion, diced 1/4 teaspoon ground cumin 5 Jalapeño chilies or Serrano chilies, stems removed; 3 of the chilies seeded and all of them minced

Salt and chile powder to taste

Instructions:

1. Place avocados in a large bowl and mash them.

2. Add lemon juice and mix well.

3. Add remaining ingredients and mix well.

4. Refrigerate for 30 minutes and serve with tortilla chips.

************************* Fans can also make their get-together the best on the block by whipping up the following crunchy and creamy “crab cakes stuffed with hass avocados” recipe:

Ingredients (serves 6): 1/4 cup olive oil, divided 1 large shallot, finely chopped 2/3 cup fresh bread crumbs 1/3 cup shredded Asiago cheese

3 tablespoons low fat mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons finely chopped red bell pepper 2 tablespoons finely chopped Italian parsley leaves 1 tablespoon Dijon style mustard

1 egg, beaten 1/2 teaspoon salt 2 cans (6 ounces each) lump crab, rinsed, drained, picked through for shells and squeezed dry 1 ripe Hass avocado, halved, pitted, peeled and finely chopped 6 cups mixed greens 6 oranges, peeled and thinly sliced 1/3 cup prepared balsamic salad dressing

Instructions:

1. In small skillet, heat 2 teaspoons oil over medium heat.

Add shallots and sauté for 2 minutes.

2. In large bowl, combine shallots, bread crumbs, cheese, mayonnaise, lemon juice, bell pepper, parsley, mustard, egg, salt and crab.

Cover and refrigerate to allow flavors to blend.

3. Stir in avocados. Form crab mixture into 12 cakes and chill for 30 minutes.

4. In large skillet, heat 2 tablespoons oil over medium heat.

Add crab cakes and cook for about 3 minutes or until browned, turn and brown other side.

5. Serve on a bed of greens and sliced oranges drizzled with dressing.

About HAB

The Hass Avocado Board (HAB) was established in 2002 after approval by producers and importers of Hass avocados in a national referendum.

A 12-member board administers the program.

Over 20,000 producers and 100 importers are involved in the HAB, which covers fresh domestic and imported Hass avocados sold in the U.S. market.

*************************