Chef Curtis Stone offers game day recipes for football fans to enjoy (Press release)

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CHEF CURTIS STONE OFFERS GAME DAY RECIPES FOR FOOTBALL FANS TO ENJOY

Hass Avocados Serve As the Perfect Ingredient in Halftime Snacks

IRVINE, Calif. (October 21, 2009) – It’s football season and that can only mean one thing – getting together with friends to watch the game. Fans all across the country are hosting game day parties everywhere – in stadium parking lots, living rooms and even neighborhood cul-de-sacs. As people gather to root for their favorite teams, they also are looking to serve up game-winning dishes to their guests.   

To help kick-off a great football party, chef Curtis Stone, cook book author and host of TLC’s “Take Home Chef,” recommends creating meals with Hass avocados. Available year-round, Hass avocados are the easiest way to amp up any tried and true tailgate dishes – simply top just-grilled burgers, fresh sandwiches and salads or try your hand at creating the best guacamole ever.

“Hass avocados are my go-to ingredient when I want to serve up great food fast,” says Stone. “With very little work, I can add a new dimension of flavor to my game day snacks and not miss any of the action.”

In addition to their delicious flavor and creamy texture, Hass avocados also contribute nearly 20 vitamins and minerals to one’s diet, so fans can feel good about including the fruit as part of their game day spread.

To help fans score a touchdown with their food, Stone has developed two recipes that add new twists to game day favorites. His recipe for “Fresh Crab and Hass Avocado Dip” is a flavorful take on the standard guacamole and his “Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish” recipe is a zesty, yet refreshing, version of the traditional taco. Both of these dishes are sure to make any game day host the MVP of their party. 

Recipe created by chef Curtis Stone for the Hass Avocado Board.

Serves: 8

Prep Time: 20 minutes                                                                                        

Ingredients

·         4 ripe, fresh Hass avocados, peeled, seeded and coarsely chopped

·         1/4 cup sour cream

·         4 Tbsp. fresh lime juice

·         2 Tbsp. finely chopped fresh chives

·         Salt, to taste

·         Freshly ground black pepper, to taste

·         1 cup fresh crabmeat

·         1/2 cup mayonnaise

·         3 Tbsp. thinly sliced fresh basil

·         1 red jalapeño, finely chopped

·         Salt, to taste

·         Freshly ground black pepper, to taste

Instructions

1.     In a large bowl, mash the avocados to a chunky consistency and add in the sour cream, three-quarters of the lime juice and chives. Mix until combined.

2.     Season the avocado mixture with salt and pepper to taste.

3.     Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top. Set aside.

4.     Squeeze the crabmeat gently to remove any excess liquid.

5.     In a small bowl, gently mix the crabmeat, mayonnaise, basil, jalapeño and remaining lime juice.

6.     Season with salt and pepper to taste.

7.     Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

8.     Cover and refrigerate until ready to serve.

Serving suggestion: Serve with baked tortilla chips

Nutrition Information Per Serving: Calories 200; Total Fat 15 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 9 g); Cholesterol 30 mg; Total Carbohydrates 11 g; Dietary Fiber 2 g; Protein 9 g

Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish

Recipe created by chef Curtis Stone for the Hass Avocado Board.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Hass Avocado and Cucumber Relish

Ingredients

·         1 ripe, fresh Hass avocado, peeled, seeded and diced

·         2 Tbsp. peeled, seeded and finely chopped English cucumber

·         3 Tbsp. finely diced red onion

·         1 small red radish, diced

·         1 tsp. finely chopped fresh parsley

·         3 tsp. red wine vinegar

·         1 tsp. extra-virgin olive oil

·         Salt, to taste

Instructions

1.     In a large mixing bowl, combine the avocado, cucumber, red onion and radish.

2.     Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.

3.     Season with salt to taste. Cover and refrigerate until use.

Chipotle Chicken Tacos with Hass Avocado and Cucumber Relish

Ingredients

·         1 Tbsp. extra-virgin olive oil

·         2 Tbsp. finely chopped red onion

·         1 clove garlic, finely chopped

·         4 chipotle peppers in adobo sauce, finely chopped

·         1 Tbsp. honey

·         2 medium, vine-ripened tomatoes, cored, seeded and diced

·         2 green onions, finely sliced

·         2 cups coarsely shredded roasted chicken breast

·         8 small corn tortillas

·         Hass Avocado and Cucumber Relish (see make-ahead recipe above)

·         Fresh cilantro leaves, for garnish

Instructions

1.     Heat a medium sauté pan over medium-high heat.

2.     Add the oil and the onions to the pan; cook for 2 minutes stirring often.

3.     Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.

4.     Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.

5.     Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.

6.     Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.

7.     Divide and spoon the chicken mixture among the tortillas, top each taco with the Hass Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

Nutrition Information Per Serving: Calories 360; Total Fat 15 g (Sat 2.5 g, Trans  0 g, Poly 2 g, Mono 9 g); Cholesterol 60 mg; Total Carbohydrates 30 g; Dietary Fiber 5 g; Protein 26 g

*Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipes created by chef Curtis Stone for the Hass Avocado Board. Copyright © 2009, Curtis Stone.

For more game day recipes that feature Hass avocados, visit the Hass Avocado Board’s Web site at www.avocadocentral.com.  

About the Hass Avocado Board

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.

Editor's note: High-resolution images of these recipes available for download at www.avocadocentral.com.

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