Super Bowl Sunday is this weekend, and no doubt plenty of truck drivers will adjust their schedules to make sure they’re home for the big game.
To help you make the most of your time off the road, we reached out to Stephen Ambra, executive chef at Hostess Catering. He offered some of his favorite recipes plus expert advice on how to maximize this unofficial holiday weekend.
Super Bowl Avocado Recipes
By Stephen Ambra, executive chef at Hostess Catering
Here are two of my favorite recipes featuring avocados for Super Bowl Sunday. “Buttery, creamy, with varying shades of green” describes everybody’s favorite Super Bowl Sunday ingredient: the Avocado.
The perfectly ripe fruit features heavily in some of my favorite recipes celebrating our most popular, unofficial American holiday. Starting with a dark green, leathery, slightly soft to the touch skin, this fruit lends itself to be eaten sliced, mashed, grilled, or fried. Avocado fruit is grown in subtropical and tropical regions of the world harvested by hand all over the world.
When I get my hands on the perfect avocados, my go-to recipes for Super Bowl Sunday are the following:
- Ripe avocados
- Fresh cilantro
- Fresh lime juice
Cut avocados in half lengthwise around the pit. Remove and discard the pit by inserting the knife and twisting. Scoop out the flesh with a large spoon into a medium sized bowl. Mash the avocados – I like to use a wire whisk and keep it slightly chunky (a fork works as well). Add a small bunch of chopped cilantro and fresh-squeezed lime juice. Salt to taste and adjust lime. Remember it’s always easier to add more, so use less than you think. Make sure to taste as you go but be sure to leave some for your guests. Serve with your favorite tortilla chips.
Beer battered, deep-fried avocado tacos
- 2-3 ripe avocados (1 avocado makes 4 tacos)
- 6” flour tortillas
- Canola oil
- 1 C all-purpose flour + extra flour for dredging
- 2 tbsp baking powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. smoked paprika
- Kosher salt
- 1 C of your favorite beer
- Lime juice
- Salt & pepper
Shave cabbage. Place in a bowl and add a squeeze of fresh lime juice, salt, and pepper. Massage cabbage and set aside. In a large heavy-bottomed pot, add canola oil. There should be at least three inches of oil in the pot. Do not fill the pot more than halfway with oil, as oil expands when heated. Gently bring oil up to 375 degrees F, preferably using a cooking thermometer to keep oil at a constant temperature. In a medium-sized bowl combine flour, baking powder, a pinch of salt and spices. Whisk in beer until pancake-like consistency.
Set aside. Cut avocados in half, remove the pit and cut halves down the middle, skin side down. Peel skin – careful not to damage the avocado wedges. Dredge wedges in a bowl of seasoned flour and shake to remove excess flour. Dip avocado quarters in the beer batter and gently release into the hot oil. Do not overcrowd the fryer. Fry until lightly browned. Remove with a slotted spoon and place onto a wire rack or in a bowl lined with paper towels.
Place pieces of fried avocado in 6” flour tortillas and top with fresh slaw and sriracha mayo sauce. Serve immediately and enjoy!