RECIPE # 4399 - GAME DAY RECIPES, November 13, 2009

RECIPE # 4399 - GAME DAY RECIPES, November 13, 2009

CREATED Nov 13, 2009

CHEF CURTIS STONE / “THE TAKE HOME CHEF”

CHIPOTLE CHICKEN TACOS WITH HAAS AVOCADO & CUCUMBER RELISH

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. finely chopped red onion
  • 1 clove garlic, finely chopped
  • 4 chipotle peppers in adobo sauce, finely chopped
  • 2 Tbsp. honey
  • 2 medium, vine-ripened tomatoes, cored, seeded and diced
  • 2 green onions, finely sliced
  • 2 cups coarsely shredded roasted chicken breast
  • 8 small corn tortillas
  • Hass Avocado and Cucumber Relish (see make ahead recipe below)
  • Fresh cilantro leaves, for garnish

Instructions

  1. Heat a medium sauté pan over medium-high heat.
  2. Add the oil and the onions to the pan; cook for 2 minutes stirring often.
  3. Add in the garlic and cook for 1 minute, then stir in the peppers, honey and tomatoes.
  4. Cook for 3 to 4 minutes or until most of the liquid from the tomatoes has evaporated and the mixture begins to thicken.
  5. Add in the green onions and chicken and mix well. Season with salt and pepper to taste and remove from heat.
  6. Heat the tortillas in a separate small sauté pan over medium-high heat for 15 seconds on each side to warm through.
  7. Divide and spoon the chicken mixture among the tortillas, top each taco with the Hass Avocado and Cucumber Relish, garnish with cilantro leaves and serve immediately.

Hass Avocado and Cucumber Relish – Make Ahead

Ingredients

  • 1 ripe, Fresh Hass Avocado, peeled, seeded and diced
  • 2 Tbsp. peeled, seeded and finely chopped English cucumber
  • 3 Tbsp. finely diced red onion
  • 1 small red radish, diced
  • 1 tsp. finely chopped fresh parsley
  • 3 tsp. red wine vinegar
  • 1 tsp. extra-virgin olive oil
  • Salt, to taste

Instructions

  1. In a large mixing bowl, combine the avocado, cucumber, red onion and radish.
  2. Add in the parsley and red wine vinegar, and slowly drizzle in the oil until combined.
  3. Season with salt to taste. Cover and refrigerate until use.

*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.

 

FRESH HAAS & AVOCADO DIP

Prep Time: 20 minutes

Ingredients

  • 4 ripe, Fresh Hass Avocados, peeled, seeded and coarsely chopped
  • 1/4 cup sour cream
  • 4 Tbsp. fresh lime juice
  • 2 Tbsp. finely chopped fresh chives
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup fresh crabmeat
  • 1/2 cup mayonnaise
  • 3 Tbsp. thinly sliced fresh basil
  • 1 red jalapeño, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large bowl, mash the avocados to a chunky consistency and add in the sour cream, three-quarters of the lime juice and chives. Mix until combined.
  2. Season the avocado mixture with salt and pepper to taste.
  3. Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top. Set aside.
  4. Squeeze the crabmeat gently to remove any excess liquid.
  5. In a small bowl, gently mix the crabmeat, mayonnaise, basil, jalapeño and remaining lime juice.
  6. Season with salt and pepper to taste.
  7. Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.
  8. Cover and refrigerate until ready to serve.

Serving Suggestions:

Serve with baked tortilla chips.

*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.

  

GRILLED BACON & BUFFALO MOZZARELLA SANDWICHES WITH HAAS AVOCADO

 Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

 Ingredients

  • 4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
  • Extra-virgin olive oil, for grilling
  • Hass Avocado Pesto (see make-ahead recipe below)
  • 1 ripe, Fresh Hass Avocado, peeled, seeded, quartered and cut into 1/4-inch slices
  • 1 tsp. fresh lemon juice
  • Salt, to taste
  • Fresh ground black pepper, to taste
  • 1 large, vine-ripened tomato, cored and cut into 1/4-inch slices
  • 1 (8-oz.) ball of fresh buffalo mozzarella, torn into small pieces
  • 8 slices bacon, cooked and broken in half

Instructions

  1. Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
  2. Divide the Hass Avocado Pesto between the slices of bread and spread evenly.
  3. In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
  4. Season the tomatoes with salt and pepper to taste.
  5. On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
  6. Place the tops of the bread onto the sandwiches and press firmly.
  7. Place a sandwich in a pre-heated sandwich press.
  8. Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
  9. Repeat with remaining sandwiches.
  10. Cut the grilled sandwiches in half, arrange on a platter and serve immediately.

Hass Avocado Pesto – Make Ahead

 Ingredients

  • 2 cloves garlic
  • 1-1/2 bunches fresh basil leaves
  • 1/3 cup pine nuts, toasted
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 1 ripe, Fresh Hass Avocado, peeled, seeded and scooped out
  • 1 tsp. fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste

Hass Avocado Pesto

 Instructions

  1. In a food processor, purée the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
  2. Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth, but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.

*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.

 

GRILLED CILANTRO-LIME SHRIMP WITH SPICY HAAS AVOCADO PUREE

 Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

 

Ingredients

  • 2 limes, juiced and zested
  • 1/2 cup roughly chopped fresh cilantro
  • 1 tsp. ground cumin
  • 4 Tbsp. extra-virgin olive oil
  • 2 lbs. large shrimp, peeled and deveined, tails intact
  • Spicy Hass Avocado Puree (see make-ahead recipe below)
  • Fresh sprigs cilantro, for garnish

Instructions

  1. In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well.
  2. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
  3. Preheat a barbecue or grill pan to medium-high heat.
  4. Season the shrimp with salt and pepper to taste and grill for 2 to 3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp.
  5. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.

Spicy Hass Avocado Puree – Make Ahead

 Ingredients

  • 3 ripe, Fresh Hass Avocados, peeled, seeded and scooped out
  • 3 Tbsp. fresh lime juice
  • 3/4 cup sour cream
  • 1 green jalapeño, seeded and chopped
  • Salt, to taste

Spicy Hass Avocado Puree

 Instructions

  1. Add the avocado, lime juice, sour cream and jalapeño to a blender and puree until smooth, scraping the sides of the blender as needed.
  2. Season puree with salt to taste.
  3. Place in a covered airtight container and refrigerate until serving.

*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.

 

 

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