Posted by Lauren Krueger, February 1, 2008 at 3:15 PM
From 1995 to 2003 the California Avocado Commission held an Avobowl, in which guacamole recipes relating to the regional specialties of teams playing in the Superbowl were pit against each other in a taste test. Five out of eight years, the winner of the guacamole contest accurately predicted the winner of the football match. Eerie, eh?
Well, it seems as if the Avobowl is no longer a contest, as the Hass Avocado Board would prefer it if we all just get along. They don't care who wins, just as long as you eat your share of Superbowl guacamole. And you probably will:
The HAB estimates fans will eat 49.5 million pounds of Hass avocados on this year's Big Game Day—enough to cover Arizona's University of Phoenix Stadium football field, end zone to end zone, more than 19.1 feet deep in avocados.
Though the Avobowl is no longer, the HAB has provided different recipes for Giants fans and Patriots fans, based around team colors (in one case) and regional foods (in the other). If these guacamoles were to do battle, who would win?
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Posted by Lucy Baker, February 1, 2008 at 1:30 PM
This week I made the edamole dip featured in the January/February issue of Cooking Light. I wanted to try out a recipe that I could take with me to the Super Bowl party I'm attending on Sunday, and, after recalling the Cheetos-induced coma I ate myself into last year, I wanted it to be healthy.
The dip is basically a very simple guacamole, only the avocado is replaced by edamame. Obviously, this drastically reduces the amount of fat and calories.
After reading over the recipe, I was skeptical. Sure, the dip looked like rich, creamy guacamole in the magazine's photo, but what would it taste like? The ingredient list was so simple I was afraid the end results would be reminiscent of the mushy, over-cooked and under-salted edamame I get for free with sushi lunch specials.
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Posted by Jamie Forrest, February 1, 2008 at 11:00 AM
Try out this blue cheese dip recipe after reading my associated post: The Best Blue Cheese For the Ultimate Super Bowl Blue Cheese Dip.
The Ultimate Super Bowl Blue Cheese Dip
Adapted from Saveur, Issue #31
- makes about 2 cups -
Ingredients
8 oz. cream cheese
1/2 c. heavy cream
1/2 c. sour cream (or a strained yogurt like Labneh)
1/4 lb. Mountain Gorgonzola (a.k.a. Naturale), or other cow's milk blue
2 scallions, finely chopped
Procedure
Gently beat together the cream cheese, the heavy cream, and the sour cream. (I used a food processor, but only pulsed it briefly; you could probably also use an electric mixer on a slow speed.) Add the crumbled cheese and the scallions and stir to mix, making sure to keep some of the crumbles intact.
Posted by Robyn Lee, January 31, 2008 at 3:45 PM
This salsa picante is a homemade version of Pace Foods founder David Pace's famous picante sauce. The key ingredient is chopped fresh jalapeños with the seeds. This salsa may be used as a chip dip, taco sauce, or when heated used to substitute Spanish sauce or ranchero sauce. And, who knows, you could even serve it with other Super Bowl snacks this Sunday.
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Posted by Adam Kuban, January 30, 2008 at 4:30 PM
Alright. It's my belief that you can't have a football party—and especially not a Super Bowl party—without a seven-layer bean dip. This dip doesn't mess around, so use extra-thick tortilla chips or Fritos for dipping.
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Posted by The Serious Eats Team, January 15, 2008 at 9:00 PM
Here's an extra recipe for guacamole from this week's Cook the Book, Techniques of Healthy Cooking.
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