ON THE SIDELINES
Avocado sales run big before The Game
Sure, Super Bowl Sunday is about football, but it could also well be the official holiday of the avocado. The California Avocado Commission says more avocados are consumed during the Super Bowl than on any other day of the year -- something like 50 million pounds.
The reason is, of course, guacamole -- chips and dip being perhaps the most suitable food for TV viewing with a football crowd.
If you're planning to follow the pack, it would be a good idea to buy your avocados now and ripen them at home, to be assured of a good supply. Once ripe -- when the stem pulls out easily and they give a bit to the touch -- you can refrigerate them for a few days.
If you already have ripe avocado on hand, mashed avocado or even prepared guacamole can be frozen. Place it in a small plastic freezer container, leaving about 1/4 inch of head space. Gently cover the surface with lemon juice to create a barrier between the guacamole and oxygen, which will turn the guacamole brown. Cover with plastic wrap so it's touching the entire surface of the lemon juice. Cover and freeze.
Here's a dip recipe from a former Raider
Ready to mash? In honor of this occasion, try this recipe from the former Oakland Raiders' star:
Marcus Allen's Gridiron Guacamole
5 ripe Hass Avocados, peeled and seeded
2 tablespoons lemon juice
1/2 large onion, chopped
1 tomato, diced
2 garlic cloves, crushed
1 cup grated Cheddar cheese
2 green chilis, diced
1/3 cups fresh cilantro, finely chopped
Coarsely mash avocados, leaving some chunks. Stir in lemon juice. Fold in remaining ingredients.
Nutritional information unavailable.