Super Bowl Party

The countdown to Super Bowl XLI on Sunday, February 4, 2007 has begun. Super Bowl Sunday is the number 1 at-home party day of the year, also the day of the highest consumption of Hass Avocados from Mexico, which are used to make millions of pounds of Guacamole. This delicious Mexican staple is one of the favorite party dips of choice in the U.S.

Over a hundred million people tune into the Super Bowl, creating a huge national party from coast to coast.

Because avocados are a versatile, flavorful and easy-to-use ingredient, they can be used to make exciting, delicious dips to ensure a touchdown at any Super Bowl party. Here are some exciting recipes easily prepared in ahead of time for "Tomatillo Guacamole" and "Fajita Chicken Wings w/ Cool Ranch Hass Avocado Dipping Sauce," so that you can spend more time watching and enjoying the game with family members and friends. See recipes below:

Tomatillo Guacamole
(Serves 2):

Ingredients:
4 Hass Avocados from México.
_ cup red onions, finely diced.
3 cilantro tablespoons, roughly chopped.
3 serrano chiles (or to taste), finely diced.
Salt, to taste.
2/3 cup tomatillos, finely diced.
1lime.

Method:
Combine the onions, cilantro, chilies and 1 teaspoon of salt in a large bowl or mortar/molcajete. Grind them to a paste. Cut the avocados in half, remove the pits and skins. Mash the avocado into the paste until you reach the desired consistency. Remember, guacamole does not have to be perfectly smooth.

Stir in the tomatillos and the juice of 1 lime. Check the seasoning and add more salt to taste.

If you can't find tomatillos, replace them with green or red tomatoes.

(Courtesy of Chef Joe Raffa de José Andrés Oyamel in Washington , D.C., for Hass Avocados from México).

Fajita Chicken Wings w/ Cool Ranch Hass Avocado Dipping Sauce
(Yields: 25-30 chicken wings):

Ingredients for the wings:
2_ chicken wings, split at the joint, wingtips removed.
2 packages of fajita or taco seasoning.
_ cup ketchup
_ cup vegetable oil.
_ cup Worcestershire sauce.
1 teaspoon salt.

Ingredients for the dip:
2 Hass Avocados from México
1 package ranch dressing mix.
_ cup sour cream.
1 tablespoon lemon juice.

Method:
Mix the fajita aseasoning, ketchup, vegetable oil, Worcestershire sauce and salt in a one gallon Ziploc bag. Add chicken wings, seal bag and shake until the wings are completely covered n the marinade. Refrigerate at least one hour, or overnight.

Preheat oven to 375º F.

Place wings in a single layer onto a lightly greased or nonstick baking sheet. You may have to use two baking sheets to fit all of the wings. Place wings in oven and bake for 25-30 minutes. Serve warm with the Cool Ranch Avocado Dipping Sauce (See procedure below).

In a small bowl, combine the avocado, ranch dressing mix, sour cream, and lemon juice. Mix thoroughly until smooth.

(Courtesy of Holly Moore from French Culinary Institue for Hass Avocados from México).

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