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Did you know that Super Bowl Sunday is one of the largest consumption days of the year for Avocados? With Big Game Day right just around the corner, the Hass Avocado Board (HAB) would like to help you throw the best gridiron party on the block. Avocados are a great addition to the menu, delivering flavor, variety and nutrition.
Hass avocados are a fan favorite and a "must-have" ingredient for any Big Game Day party menu. From the classic guacamole dip, to topping off burgers, chili and nachos, avocados add a creamy and delicious flavor to a variety of Big Game Day foods.
46.3 million pounds of Hass Avocados are estimated to be consumed on February 1. That’s enough avocados to fill the Tampa stadium, end zone to end zone, 17.8 feet deep!
PULLED PORK SLIDERS WITH HASS AVOCADO AND CARAMELIZED ONION
Note: This recipe is convenient for entertaining as most of the preparation can be done up to 5 days in advance. It is recommended that the Pulled Pork be prepared at least 1 day in advance.
Serves: 8 (16 sliders)
Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 40 minutes
• 2 tsp. olive oil
• 1 small yellow onion, thinly sliced into rings
• 1 tsp. balsamic vinegar
• 1/4 tsp. Kosher salt
• 2 ripe, fresh Hass avocados, seeded, peeled and cut into 1/4-inch thick slices*
• 2 Tbsp. fresh lemon juice
• 16 small dinner rolls, sliced in half
• Pulled Pork (see make-ahead recipe below)
• 16 thin slices low-fat Gouda cheese, cut to fit rolls
1. In a small skillet, heat oil over high heat. Add onion and stir, cooking for 6 minutes. Mix in vinegar and salt. Cook and stir an additional 3 minutes. Remove from pan.
2. Cut each avocado slice in half and toss with lemon juice.
3. To prepare sliders, top the bottom half of a roll with 1 heaping tablespoon of Pulled Pork, a slice of cheese, several cooked onions and four half slices of avocado. Add the roll top. Repeat process with all sliders.
Pulled Pork (Make-ahead recipe)
• 1/2 tsp. paprika
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/2 tsp. Kosher salt
• 1/4 tsp. ground black pepper
• 1 lb. boneless pork shoulder roast, well trimmed of visible fat
• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 1/3 cups apple juice
• 1/3 cup prepared barbecue sauce
• 1 Tbsp. finely chopped chipotle peppers in adobo sauce
1. Up to 5 days before serving, combine paprika, cumin, cinnamon, salt and pepper. Lightly sprinkle some of the seasoning on the pork roast. Keep pork roast covered and refrigerated until cook time.
2. Heat oil in a 2-quart pot with lid over medium-high heat. Place pork roast in pot. Cook pork roast for 3-4 minutes or until browned. Turn and cook an additional 3-4 minutes or until browned; remove from pot.
3. Add onion and garlic to pot, stir and cook until golden brown. Stir in apple juice and remaining seasonings.
4. Return pork roast to pot. Bring liquid to a boil; then reduce heat to a gentle simmer. Cover tightly with lid and cook for 1 1/2 hours or until the meat is very tender. Remove pork roast from pot and let rest for 5-10 minutes or until cool enough to handle. Pour pot juices into a bowl; cover and refrigerate.
5. Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.
6. On the day the sliders are to be served, remove pot juices from refrigerator and skim off fat. Pour into small pot; bring to a boil. Stir in barbecue sauce and chipotle peppers. Mix in shredded pork meat and heat through. Keep warm until sliders are assembled.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Note: The Pulled Pork for this recipe also can be prepared utilizing a slow cooker. Prepare Pulled Pork recipe as directed through Step 3. Then, transfer pork to a 4- to 6-quart electric slow cooker. Bring onion, garlic and juice mixture to a boil; reduce heat to a gentle simmer and transfer mixture to slow cooker. Cover and cook on low setting for 2 1/2-3 hours or until meat is very tender and falling apart. Continue recipe as directed.
Nutrition Information Per Serving: Calories 610; Total Fat 30 g (Sat 12 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 100 mg; Sodium 1740 mg; Total Carbohydrates 50 g; Dietary Fiber 6 g; Protein 32 g
SHANNON SHARPE’S SMOKIN’ HOT GUACAMOLE
Sharpe’s guacamole recipe is sure to score big with fans.
Prep Time: 20 minutes
• 4 ripe, fresh Hass avocados, seeded, peeled and cut in half
• 1/4 cup fresh lemon juice
• 2 tsp. garlic salt
• 1 tsp. ground cumin
• 1/2 cup finely chopped red onion
• 1/2 cup chopped cilantro
• 1/4 cup finely chopped canned chipotle peppers in adobo sauce
In a large bowl, combine avocado, lemon juice, garlic salt and cumin. Coarsely mash avocado, mixing in all ingredients.
Stir in red onion and cilantro.
Spoon guacamole into a shallow bowl.
Drop small spoonfuls of chipotle peppers over guacamole.
Just before serving, stir chipotle peppers into guacamole. Serve with chips and vegetable dippers.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information Per Serving: Calories 160; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 310 mg; Total Carbohydrates 10 g; Dietary Fiber 6 g; Protein 2 g
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.
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