Game Time or Anytime, Hass Avocados are a Tailgating Crowd Pleaser – August 13, 2007

Hass Avocado Board Shares Tasty Tailgating Recipes with Fans

IRVINE, Calif. (August 13, 2007) – Tailgating has become one of America’s greatest past times. Whether staging a party in the parking lot of a football game, stock car race, concert or other stadium event, the element that brings everyone together is the food. One simple ingredient that adds delicious flavor to a variety of tailgating dishes is the Hass avocado.

The cooking connoisseurs of the tailgating world have learned that Hass avocados, with their velvety texture and year-round availability, are destined to be much more than just the main ingredient in guacamole. From just-grilled burgers and hot dogs to sandwiches and salads, the simple addition of avocados can put a tantalizing twist on tailgaters’ traditional parking lot party menus.

Jay DiEugenio, a.k.a “The Tailgate Guy” and author of the ‘I Got Your Tailgate Party Right Here!’ cookbook series, has spent year after year enjoying tailgating dishes at stadiums around the country. “Tailgaters are always looking for that next great recipe. Hass avocados are a tailgater’s dream ingredient, they add a great flavor to dishes without a lot of prep work,” says DiEugenio. “For me, it’s just second nature, if I’m tailgating Hass avocados will be a part of my menu.”

To kick things off this tailgating season and inspire the parking lot cooking professionals, the Hass Avocado Board is sharing its tasty ‘Grilled Sausage and Hass Avocado Sandwich with Spicy Chipotle Honey Mustard Sauce” recipe. Perfect for tailgating, guests are sure to enjoy the creamy and spicy combination of this sandwich:

Recipe: Grilled Sausage and Hass Avocado Sandwich with Spicy Chipotle Honey Mustard Sauce

Serves: 4

Ingredients

• 1/2 large red onion, sliced into 1/2-inch thick rounds
• 1 Tbsp. olive oil
• 4 sandwich-size, pre-cooked sausage links (any type), split lengthwise
• 4 French rolls, cut in half lengthwise
• 1 large, ripe Hass avocado
• 2 lemons, juiced
• Spicy Chipotle Honey Mustard Sauce (recipe follows)

Instructions

1. Brush onion slices with olive oil and grill over medium-hot coals 4 to 5 minutes per side or until soft and cooked through. Remove from grill. Once the onions have cooled, break up the rings. Set aside.
2. Grill sausage links over medium-hot coals until browned on each side, about 5 minutes.
3. At the same time, place the split rolls, cut side down, directly on the grill to toast.
4. Cut avocado in half, remove seed. Cut each half into four thick slices and remove peel. Place in shallow bowl and pour on lemon juice.
5. To assemble sandwich: Generously spread both sides of roll with Spicy Chipotle Honey Mustard Sauce. Place grilled sausage on the roll and top with two Hass avocado slices and grilled onions.
6. Wrap in sandwich paper and serve.

 

Recipe: Spicy Chipotle Honey Mustard Sauce

(Makes enough for four sandwiches)

Ingredients

• 1 cup prepared honey mustard
• 1 or more canned Chipotle peppers in Adobo sauce, mashed (number of peppers determined by the level of spiciness desired)

Instructions

1. In a medium bowl, combine honey mustard and mashed Chipotle pepper(s) to make sauce. Stir until mixed well.

For a twist on the traditional potato salad, tailgaters can serve the Hass Avocado Board’s refreshing and creamy “Hass Avocado and Red Potato Salad” recipe:

 

Recipe: Hass Avocado and Red Potato Salad

(Makes enough for four sandwiches)

Ingredients

• 2 Pounds red potatoes, cut into 1-inch cubes
• 1 Cup low-fat mayonnaise
• 5 tsps cider vinegar
• 2 tsps Dijon-style mustard
• ¾ tsp ground black pepper
• 4 green onions, sliced
• 2 large, ripe Hass avocados, halved, pitted, peeled and chopped into 1/2-inch pieces

Instructions

1. Place potatoes in a medium pan and cover with water. Bring water to a boil and cook potatoes for about 15 minutes or until just tender when pierced with a fork.
2. Drain well and pour into bowl.
3. Combine mayonnaise, vinegar, mustard, salt and pepper.
4. Add dressing and green onions to potatoes and gently toss. Stir in avocados.
5. Refrigerate for 4 hours or overnight to allow flavors to blend.

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.

About Jay DiEugenio – The Tailgate Guy

Jay DiEugenio is The Tailgate Guy, a lifestyle expert on one of the hottest trends in sports and recreation – tailgating. Having tailgated at every stadium in the NFL, as well as numerous colleges, racetracks and even a Hollywood game show, he has friends and fans in parking lots across the country.

DiEugenio has published two tailgating cookbooks as part of his “I Got Your Tailgate Party Right Here!” cookbook series and is currently working on his third cookbook to be released in 2008. He also hosts a nationally syndicated radio program called, The Tailgate Guy with Jay DiEugenio, which is the first live talk show dedicated to the tailgating lifestyle. You can find The Tailgate Guy in parking lots across America or at OnTheBlacktop.com.

Editor’s note: High-resolution image of this recipe available for download here.