Chef Tyler Florence Kicks off Fall Sports with Unique Recipes

Hass Avocados Bring Versatility and Great Taste to Game Day Treats

IRVINE, Calif.--(BUSINESS WIRE)--Fall sports season is here, which means fans across the country will be getting together regularly to cheer on their favorite baseball and football teams. Whether enjoying the game in front of the television or live at a stadium, food is always a big part of game day gatherings.

“Chili Grilled Hass Avocados with Toasted Jalapeño Breadcrumbs”

Tyler Florence, chef, cook book author and host of Food Network’s “Tyler’s Ultimate,” is known for developing ultimate versions of traditional dishes. For quick and delicious game day offerings, he recommends incorporating Hass avocados into dishes.

“When I get together to watch sports with friends, I like to create a menu that is simple and delicious,” says Florence. “Hass avocados are my go-to ingredient for game day gatherings. They add a great flavor and creamy texture to everything I make – without a lot of work.”

Hass avocados can add a new dimension of flavor to freshly grilled meats, top off fresh salads and sandwiches or serve as the star ingredient in guacamole. In addition to their delectable flavor, Hass avocados also contribute good fats to one’s diet, along with nearly 20 vitamins, minerals and phytonutrients.

To help sports fans plan their own “ultimate” game day menu, Florence is sharing some of his favorite recipes that are sure to be crowd pleasers. His recipe for “Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa” is a decadent take on traditional nachos. Florence then offers his recipe for “Chili Grilled Hass Avocados with Toasted Jalapeño Breadcrumbs,” which is a creamy Hass avocado half filled with homemade chili, toasted on the grill and finished off with crispy, spicy breadcrumbs.

SHRIMP NACHOS WITH WHITE CHEDDAR SAUCE AND HASS AVOCADO GRAPEFRUIT SALSA
Serves: 8

Prep Time: 30 minutes; Cooking Time: 15 minutes; Total Time: 45 minutes

Hass Avocado Grapefruit Salsa
Ingredients

• 3 ripe, fresh Hass avocados, peeled, seeded and scooped out
• 1 cup diced ruby red grapefruit
• 1 serrano chile, finely diced
• 3 scallions, sliced into 1/8-inch thick circles
• 1/2 cup chopped cilantro
• 2 Tbsp. extra virgin olive oil
• Kosher salt and black pepper, to taste

Instructions

1. Place the avocado into a bowl and gently mash with a fork. Add the grapefruit, serrano chile, scallions, cilantro and oil, and gently mix together. Season with kosher salt and black pepper; set aside.

Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa
Ingredients

• 3 Tbsp. unsalted butter
• 3 Tbsp. flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp white cheddar cheese
• 2 tsp. ground cumin
• 2 Tbsp. extra virgin olive oil
• 1 dried chipotle chile
• 1 lb. peeled shrimp, finely diced
• Kosher salt and black pepper, to taste
• 1 (10-oz.) bag baked tortilla chips
• Hass Avocado Grapefruit Salsa (see make-ahead recipe above)
• 1/2 cup shredded sharp white cheddar cheese, for garnish

Instructions

1. Melt the butter in a skillet over medium heat. Once melted, add the flour and cook, whisking constantly, for 4-5 minutes. Gradually add the milk, stirring until it becomes thick and smooth, about 5 minutes. Add the cheese, and stir until melted and sauce is smooth. Whisk in half of the cumin and season with kosher salt; set aside.
2. Place a skillet over medium heat and add the oil, chile and remaining half of cumin. Once the oil is hot, carefully add the shrimp, and cook for 2-3 minutes, then remove from heat. Remove the chipotle chile before serving.
3. To serve, pile the tortilla chips on a platter and top with the cheese sauce, chipotle shrimp and Hass Avocado Grapefruit Salsa. Garnish with shredded cheese.

Nutrition Information Per Serving: Calories 570; Total Fat 38 g (Sat 12 g, Trans 0 g, Poly 2.5 g, Mono 15 g); Cholesterol 150 mg; Total Carbohydrates 36 g; Dietary Fiber 7 g

CHILI GRILLED HASS AVOCADOS WITH TOASTED JALAPEÑO BREADCRUMBS
Serves: 8

Prep Time: 15 minutes; Cooking Time: 3 hours; Total Time: 3 hours, 15 minutes

Chili Grilled Hass Avocados with Toasted Jalapeño Breadcrumbs
Ingredients

• 4 ripe, fresh Hass avocados, cut in half and seeded
• Tyler’s Ultimate Chili (see recipe below)
• Toasted Jalapeño Breadcrumbs
  (see make-ahead recipe below)

Instructions

1. Fill the avocados with a 1/4 cup of hot chili, and place on the grill. Cook for 5 minutes, or until the avocados start to feel soft. Carefully remove avocados from the grill, transfer to a platter, and garnish with the Toasted Jalapeño Breadcrumbs.

Tyler’s Ultimate Chili
Ingredients

• 1 ancho chile, seeded and hand-torn into pieces
• 1 lb. beef shoulder, cut into large cubes
• Sea salt and freshly ground black pepper, to taste
• 1 onion, diced
• 3 garlic cloves, peeled and halved
• 1 canned chipotle pepper in adobo, chopped
• 1/2 jalapeño pepper, seeded and chopped
• 3/4 Tbsp. chili powder
• 3/4 Tbsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. sweet paprika
• 1 tsp. dried oregano
• 1/8 tsp. ground cinnamon
• 1/4 tsp. sugar
• 1 (14.5-oz.) can whole tomatoes
• 3/4 Tbsp. tomato paste
• 1 (15.5-oz) cans kidney beans, drained
• 2 Tbsp. cornmeal
• 1 tsp. grated unsweetened chocolate

Instructions

1. Preheat a grill to medium heat.
2. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan, so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder.
3. Season the beef with salt and pepper and place in a large soup pot. Add enough water to cover the beef by 1 inch, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onion, garlic, chipotle and jalapeño. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and powdered ancho chiles.
4. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, take a wooden spoon and beat the chili vigorously, so the meat comes apart in shreds.
5. Stir the beans and cornmeal into meat mixture. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially, to allow the steam to escape. In the last 5 minutes of cooking, stir in the grated chocolate.

Toasted Jalapeño Breadcrumbs
Ingredients

• 1 cup panko breadcrumbs
• 1 tsp. diced jalapeño pepper
• 3/4 Tbsp. extra virgin olive oil
• 1 lime, juiced
• 1/4 cup chopped cilantro

Instructions

1. Place a large skillet over medium heat and add the breadcrumbs, jalapeño, olive oil and lime juice. Toast the breadcrumbs, mixing every 20 seconds to prevent burning, until golden brown, about 12-15 minutes. Remove from heat and mix in chopped cilantro.

Tip: Tyler’s Ultimate Chili recipe will yield more than is needed for this dish. Reserve leftover chili and enjoy at your next meal.

Nutrition Information Per Serving: Calories 260; Total Fat 17 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 10 g); Cholesterol 20 mg; Total Carbohydrates 18 g; Dietary Fiber 7 g; Protein 11 g

Note: 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.

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

Consumers also can showcase their own game-winning recipes as part of the Hass Avocado Board’s “What’s the Official Avocado Recipe of Your Kick Off?” recipe contest. The contest, which can be accessed at sports.AvocadoCentral.com, asks consumers to upload photos, videos and blogs of their best fall sports entertaining avocado recipe. Participants are automatically entered for a chance to win a four-night trip for four to the 2011 Rose Bowl Game® or an autographed Tyler Florence cookbook.

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. For information about Hass avocados, visit AvocadoCentral.com, and become a fan at Facebook.com/HassAvocadoBoard.

*Editor’s note: High-resolution images of these recipes are available for download at AvocadoCentral.com/media

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