To meet this year's increased demand, avocado 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.
Irvine, CA (PRWEB) January 20, 2007
The Hass Avocado Board (HAB) recently announced it anticipates that football fans across the country will consume an unprecedented 53.5 million pounds of Hass avocados during the Big 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. 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 Big 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 Big Game Day dishes," said Jose Luis Obregon, managing director, information technology, for HAB. "To meet this year's increased demand, avocado 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 avocado recipes that will help you score big with your game day guests can be found on the Hass Avocado Central web site at avocadocentral.com
Hass Avocados/Big Game Day
The Hass Avocado Board challenges consumers to go "beyond guacamole" for this year's Big Game Day party. Fans can make their get-together the best on the block by whipping up this crunchy and creamy "Crab Cakes Stuffed with Hass Avocados" recipe.
Crab Cakes Stuffed with Hass Avocado
- 1/4 cup olive oil, divided
- 1 large shallot, finely chopped
- 2/3 cup fresh bread crumbs
- 1/3 cup shredded Asiago cheese
- 3 Tbsp. low fat mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. finely chopped red bell pepper
- 2 Tbsp. finely chopped Italian parsley leaves
- 1 Tbsp. Dijon style mustard
- 1 egg, beaten
- 1/2 tsp. 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
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.
Hass Avocados/Big Game Day
- 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 tsp 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
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.
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.