Football Fans to Consume 46.3 Million Pounds of Hass Avocados on Big Game Day

Fans Love of the Fruit to Result in One of the Largest Consumption Days of the Year

IRVINE, Calif. (January 7, 2009)– The Hass Avocado Board (HAB) today announced it anticipates that football fans across the country will devour an estimated 46.3 million pounds of Hass avocados during the Big Game on February 1. That’s enough avocados to cover Tampa’s Raymond James Stadium football field, end zone to end zone, 17.8 feet deep. Big Game Day is projected to be one of the largest Hass avocado consumption days of 2009, with more than 92 million Hass avocados set to be eaten by consumers at their gridiron parties.

From the classic guacamole dip, to topping off burgers, chili and nachos, avocados add a creamy and delicious flavor to a variety of Big Game Day foods. However, Hass avocados are not only tasty additions to game day snacks; one-fifth of a medium avocado, or about one ounce, has 50 calories and contributes nearly 20 beneficial nutrients to the diet.

“Over the years, we have watched consumers’ craving for Hass avocados grow surrounding the Big Game – it truly has become a must-have ingredient on football party menus,” said Jose Luis Obregon, managing director for HAB. “The fruit is so popular with sports fans because Hass avocados are delicious and people with any skill level in the kitchen can use them to whip up a tasty snack for guests to enjoy while watching the game.”

While guacamole is always a staple dish at any football party, using avocados as a main ingredient in other dishes can turn ordinary snacks into zesty, gridiron-worthy meals.  For some fresh recipe ideas that can easily be prepared before kick-off, check out the Hass Avocado Board’s website at LoveOneToday.com.

One game day recipe sure to tackle the hunger of rabid football fans is the new “Pulled Pork Sliders with Hass Avocado and Caramelized Onion.” These bite-sized treats are perfect for game day entertaining, as most of the preparation can be done ahead of time, keeping the party host out of the kitchen and enjoying the party.

Pulled Pork Sliders with Hass Avocado and Caramelized Onion

Serves: 8 (16 sliders)

Prep Time: 30 minutes; Cook Time: 2 hours 10 minutes; Total Time: 2 hours 40 minutes

Note: This recipe is convenient for entertaining as most of the preparation can be done up to 5 days in advance. It is recommended that the Pulled Pork be prepared at least 1 day in advance.

Ingredients

• 2 tsp. olive oil
• 1 small yellow onion, thinly sliced into rings
• 1 tsp. balsamic vinegar
• 1/4 tsp. Kosher salt
• 2 ripe, fresh Hass avocados, seeded, peeled and cut into 1/4-inch thick slices
• 2 Tbsp. fresh lemon juice
• 16 small dinner rolls, sliced in half
• Pulled Pork (see make-ahead recipe below)
• 16 thin slices low-fat Gouda cheese, cut to fit rolls

Instructions

1. In a small skillet, heat oil over high heat. Add onion and stir, cooking for 6 minutes. Mix in vinegar and salt. Cook and stir an additional 3 minutes. Remove from pan.
2. Cut each avocado slice in half and toss with lemon juice.
3. To prepare sliders, top the bottom half of a roll with 1 heaping tablespoon of Pulled Pork, a slice of cheese, several cooked onions and four half slices of avocado. Add the roll top. Repeat process with all sliders.

Pulled Pork Ingredients:

• 1/2 tsp. paprika
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/2 tsp. Kosher salt
• 1/4 tsp. ground black pepper
• 1 lb. boneless pork shoulder roast, well trimmed of visible fat
• 1 Tbsp. olive oil
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 1/3 cups apple juice
• 1/3 cup prepared barbecue sauce
• 1 Tbsp. finely chopped chipotle peppers in adobo sauce

Instructions

1. Up to 5 days before serving, combine paprika, cumin, cinnamon, salt and pepper. Lightly sprinkle some of the seasoning on the pork roast. Keep pork roast covered and refrigerated until cook time.
2. Heat oil in a 2-quart pot with lid over medium-high heat. Place pork roast in pot. Cook pork roast for 3-4 minutes or until browned. Turn and cook an additional 3-4 minutes or until browned; remove from pot.
3. Add onion and garlic to pot, stir and cook until golden brown. Stir in apple juice and remaining seasonings.
4. Return pork roast to pot. Bring liquid to a boil; then reduce heat to a gentle simmer. Cover tightly with lid and cook for 1 1/2 hours or until the meat is very tender. Remove pork roast from pot and let rest for 5-10 minutes or until cool enough to handle. Pour pot juices into a bowl; cover and refrigerate.
5. Shred pork roast, removing small amounts of fat as needed; cover and refrigerate for up to 3 days.
6. On the day the sliders are to be served, remove pot juices from refrigerator and skim off fat. Pour into small pot; bring to a boil. Stir in barbecue sauce and chipotle peppers. Mix in shredded pork meat and heat through. Keep warm until sliders are assembled.

*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.

Note: The Pulled Pork for this recipe also can be prepared utilizing a slow cooker. Prepare Pulled Pork recipe as directed through Step 3. Then, transfer pork to a 4- to 6-quart electric slow cooker. Bring onion, garlic and juice mixture to a boil; reduce heat to a gentle simmer and transfer mixture to slow cooker. Cover and cook on low setting for 2 1/2-3 hours or until meat is very tender and falling apart. Continue recipe as directed.

Per Serving: Calories 610; Total Fat 30 g (Sat 12 g, Trans 0 g, Poly 2 g, Mono 10 g);

Cholesterol 100 mg; Sodium 1740 mg; Total Carbohydrates 50 g; Dietary Fiber 6 g; Protein 32 g

For those fans looking for a more traditional Big Game Day snack, the following “Classic Guacamole” recipe is the perfect dish to serve while watching the gridiron action on the field.

Classic Guacamole

Serves: 8

Prep time: 15 minutes

Ingredients:

• 4 ripe, fresh Hass avocados, seeded and peeled
• 2 lemons, juiced
• 2 tsp. minced garlic
• 1 tomato, diced
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion
• 1/4 tsp. ground cumin
• 5 jalapeño chiles or serrano chiles, minced; 3 of the chiles seeded
• Salt and chili powder, to taste

Instructions:

1. In a large bowl, coarsely mash avocados and combine with lemon juice.
2. Add the remaining ingredients to the avocado mixture, stirring until combined.
3. Refrigerate for 30 minutes and serve with tortilla chips.

*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.

About HAB

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.