Super (Guacamole) Bowl Sunday |
Fresh Guacamole (© Photographer: Graça Victoria | Agency: Dreamstime.com)
More interesting news from the California Farm Bureau Federation:
Although the National Football League playoffs have just begun, here's an early prediction for the Super Bowl: The Hass Avocado Board says Americans will consume 49.5 million pounds of avocados on Super Bowl Sunday. Most of the consumption will come in the form of guacamole. The avocado board calculates the guacamole to be eaten that day would be enough to cover a football field 19 feet deep. Super Bowl Sunday is the top day for avocado consumption.
Below is our favorite recipe for Guacamole. We learned it and made it for the first time at a class called “The American Barbecue” presented by Chef-Instructor Gerri Sarnataro at the Institute of Culinary Education in Manhattan. If you want to try this recipe at its very best, get the freshest ingredients at a farm stand or your local farmers market.
Ingredients for 8 Servings
• 4 Ripe haas avocados
• 4 Ripe tomatoes
• 1 White onion
• 1/4 Cup minced cilantro
• 1/4 Cup lime juice
• 1 Teaspoon garlic
• 1 Teaspoon chopped jalapeno
• Salt & pepper to taste
Tortillas for Dipping:
• 12 corn tortillas, cut into wedges
• Frying oil
Preparation
1. Peel the avocados and remove the pit.
2. Put the avocados in a bowl.
3. Mash the avocados with the back of a wooden spoon.
4. Chop the tomato & onion.
5. Mince the garlic, cilantro and jalapeno.
6. Add these ingredients to the bowl.
7. Adjust the seasonings to taste.
To Fry the tortillas
:
1. Heat frying oil to 375 degrees in a deep frying pot.
2. When oil is ready, place the wedges in a fry basket and submerge until golden brawn.
3. Remove the basket or pick up the wedges and place on a baking sheet lined with paper towels.
4. Sprinkle salt & chili pepper.
Serves 8
If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education
