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Tuesday, January 30, 2007

Super Bowl Appetizers-Beyond Guacamole

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Avocados are my absolute favorite fruit and I have made it many different ways, but the avocados usually end up as guacamole with tortilla chips, one of the easiest ways to use avocados. So I was very excited when I got an e-mail from a representative from Has to Be Hass with three very different recipes featuring Hass avocados from Mexico. To kick off the beginning of Super Bowl week, Chef Kevin Rathbun of Rathbuns, the highly acclaimed restaurant in Atlanta, Georgia will host an open to the public free demo on Thursday, February 1, 2007 making these very same recipes. All three recipes can also be found on Has to Be Hass, but I have included them here.


















HASS AVOCADO-CILANTRO GRIDDLE CAKES WITH CHIPOTLE SOUR CREAM
Chef Kevin Rathbun, Rathbun's Restaurant


Ingredients

For the griddle cakes:

2 cups Hass Avocado from Mexico (small diced)

3 Tbsp Cilantro (chopped)

3 tsp Granulated Sugar

1/3 cup Red Onion (finely minced)

1 1/2 cup All purpose Flour

1/2 cup Cornmeal

1 Tbsp Baking Powder

1 each Large Whole Egg

2 Tbsp Salted Butter (melted)

1 1/3 cups Buttermilk

Salt and Black Pepper to taste

Instructions

In a mixing bowl place avocado, cilantro, sugar, onion.
In a separate bowl mix flour, cornmeal and baking powder.
Mix avocado mixture with flour mixture, add egg, buttermilk, butter and season to taste with salt and black pepper. Chill mixture.

For the chipotle sour cream:

2 tbsp Chipotles en adobo (finely chopped)
1 cup Sour Cream
1 Tbsp Lime Juice (fresh)
Salt & Pepper to taste

In a small bowl mix chipotles, sour cream, lime juice and salt and pepper.

Chill and reserve.

Brush a small amount of olive oil on an electric griddle-top. Place a 2 oz scoop of griddle cake mixture, lightly brown and turn over. Continue to brown for approximately 1 minute on each side. Transfer to a serving platter and garnish with chipotle sour cream.















HASS AVOCADO-POACHED CHICKEN TRAMEZZINI
Chef Kevin Rathbun, Rathbun's Restaurant
Italian Finger Sandwiches -- Yields 40 small finger sandwiches

Ingredients

For the chicken:

1 each 2.5 # Whole Chicken
12 each Garlic Cloves
1/2 cup Scallions (rough chopped)
3 Tbsp Kosher Salt
Cold Water to Cover
2 Tbsp Extra Virgin Olive Oil
3 tsp Ground Black Pepper

For the avocado spread:

2 cups Hass Avocado from Mexico (small diced)
1/2 cup Mayonnaise
1 Tbsp Lime Juice (fresh)
1 Tbsp Oregano (chopped)
2 Tbsp Scallions (chopped)
Salt & Pepper to taste

Instructions

For the chicken:

In a small stock pot place chicken, garlic, scallions, and salt.

Cover with cold water, bring to a rolling boil, remove from heat and cover air tight for 45 minutes.

Transfer chicken to a small sheet tray, remove all visible skin and pull all meat from carcass. Pull chicken into small strings similar to pulled pork

Place in a bowl toss with olive oil and season with pepper, chill and reserve


For the avocado spread:

In a small bowl mix avocado, mayonnaise, lime juice, oregano, scallion

Season with salt and pepper, chill and reserve


For the Tramezzini:

1 loaf White bread (sliced)


Building finger sandwiches:

Place 20 slices of a cutting board, spread equal amounts of avocado mixture on bread, spread mixture within 1/4 inch of crust, top with shredded chicken a 1/4 inch from crust.

Fold to slices of bread together and cut off crust of bread making small square sandwiches. Make two diagonal cuts on sandwich making 4 small triangles.

Layer on party tray for super bowl munchies, best served at room temperature.

















HASS AVOCADO CHARRED AND CREAMED CORN DIP
Chef Kevin Rathbun, Rathbun's Restaurant
Yields 6 cups

Ingredients

For the dip:

2 cups Corn (fresh off the cob)
2 each Jalapenos (minced)
3 cups Heavy Whipping Cream
1 Tbsp Garlic (minced)
1 1/2 cups Monterey Jack Cheese (grated)
1 1/2 cups Hass Avocado from Mexico (small diced)
2 Tbsp Cilantro (chopped)
Salt and Black Pepper to taste

Instructions

In a medium hot iron skillet place corn and char for approximately 3 to 5 minutes.

Add heavy cream, jalapenos, garlic and reduce for 3 minutes, while mixture is hot add cheese and avocado.

Once cheese has melted, add cilantro and season with salt and pepper.

Place in a glass bowl and serve hot with corn tortilla chips.
Mixture heats well in microwave.


Try these recipes for your Super Bowl party and if you live near Atlanta, visit Rathbun's to see Chef Rathbun make these and other recipes.

2 comments:

kc_cooker said...

Those all look great, but I must try that corn dip!
Kristen
http://dineanddish.squarespace.com

The Mommy Chef said...

I love avocados too! Unfortunately my boys haven't developed a taste for it yet! But that's ok- more for me and hubby! Great recipes!

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