THE BIG GAME
WITH
MAX TUCCI, CHEF & TV HOST     
WWW.MAXTUCCI.COM

Sweet and savory…

1For a heart-smart, delicious snack to crunch on during the big game, reach for a handful of almonds. With 6 grams of protein and 3.5 grams of fiber, nothing fights football game hunger like delicious, crunchy almonds. You’ll be physically and mentally prepared to see your team to victory. Grabbing a handful of sweet or savory, seasoned almonds are a satisfying way to crush cravings and keep you from overdoing it on overindulgent foods.

Red-Hot Almonds
Created by Almond Board of California

2Description
Get ready to heat up your kitchen. These spicy little numbers are made from blanched almonds coated with fresh Saigon Cinnamon. And you’ll love the way a touch of sweetness counters their inherent sizzle.


Servings: 16

Ingredients
1 egg white
1 tablespoon water
1-2 teaspoons red food-color gel
1 pound (3 cups) whole blanched almonds
1/4 cup sugar
1/4 cup good-quality, fresh Saigon cinnamon
1/2 teaspoon coarse salt

Preparation
Preheat oven to 275°F. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Gradually whisk in red food color, adding enough to make the mixture a bright, saturated red. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain. Stir together sugar, cinnamon and salt in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200°F and continue baking 20 more minutes. Let cool completely before serving. Serve, or store airtight for up to a week.

Herbed Almonds
Created by Almond Board of California

Servings: 4

3Ingredients
2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon firmly ground black pepper
1 egg white
2 cups whole natural almonds

Preparation
Preheat oven to 325°.  In container of electric blender combine all ingredients except egg white and almonds.  Blend 30 seconds, pulsing on and off; set aside.

In large bowl whisk egg white until opaque and frothy.  Add almonds; toss to coat.  Add spice mixture; toss gently to coat evenly.  Oil, or coat a baking sheet with vegetable cooking spray.  Arrange almonds on baking sheet in single layer.  Bake in center of oven 15 minutes.  Gently toss almonds and arrange again in single layer.  Continue to bake 15 minutes longer; toss gently.  Turn off oven.  Leave almonds in oven with door ajar 15 minutes.  Remove from oven; cool completely.  Store in an airtight container up to 2 weeks.

www.almondboard.com

Creamy creations…

4The Big Game is one of the biggest consumption days of the year for Hass avocados. They are a must-have ingredient for game day snacks because they are perfect for guacamole or as a topping on anything from burgers to sandwiches. According to the Hass Avocado Board, more than 71 million pounds of Hass avocados will be consumed during Big Game parties this year – that's enough to cover the field of Indianapolis’ Colts Stadium, end zone to end zone, more than 27 feet deep in avocados. The Hass Avocado Board has created this produce-rich Tropical Salsa Guacamole, perfect for Big Game parties. This recipe, and many more, can be found at avocadocentral.com

5Spiced Won Tons with Hass Avocado Dipping Sauce

Yield: 48 won tons

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 cup finely diced yellow onion
  • 1/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. chipotle chile powder
  • 1/8 tsp. (or to taste) cayenne pepper
  • 1/8 tsp. (or to taste) ground cinnamon
  • 1/2 lbs. lean ground beef
  • 2/3 cups finely diced red bell pepper
  • 1 Tbsp. lime juice
  • 1 ripe, Fresh Hass Avocado, peeled, seeded and finely diced
  • 1 (50-count) package won ton wrappers
  • 1/4 cup water
  • Hass Avocado Dipping Sauce (see make-ahead recipe below)

Instructions

  • Place olive oil in a large skillet over medium high heat. Add onions and cook, stirring often, until softened, about 4 minutes.
  • Add cumin, salt, chile powder, cayenne and cinnamon. Stir to combine and let cook for a minute.
  • Add ground beef and cook, stirring often, until browned, about 5 minutes.
  • Add red peppers and cook for another minute, breaking up bigger pieces of meat with a wooden spoon. Remove from heat.
  • Sprinkle lime juice over avocado and add to meat mixture. Stir gently to combine.
  • Place equal amounts of meat mixture in the center of each won ton wrapper (about a tsp. each).
  • Dip your fingers in water and moisten edges of won ton. Fold won ton over to form a triangle, pressing edges to seal. Repeat with remaining wrappers and meat mixture.
  • Place 2 inches of oil in a medium saucepan. Place saucepan over medium heat. Working in batches, carefully put 5 or 6 won tons in oil and cook until golden, about 40 seconds. Turn and cook another 30-40 seconds (if won tons get brown too quickly, lower heat a little bit).
  • Remove won tons from oil with a slotted spoon or tongs and let drain on paper towels before serving with Hass Avocado Dipping Sauce.

Hass Avocado Dipping Sauce

Ingredients

  • 2 ripe, Fresh Hass Avocados, peeled and seeded
  • 1 cup low fat sour cream
  • 2 Tbsp. (or to taste) lime juice
  • Zest from 2 limes, optional
  • Salt, to taste

Instructions

  • Place avocado, sour cream, lime juice and zest in the work bowl of a food processor and blend until very smooth. Adding salt, to taste.

*Won tons can be cooked the day before and reheated on a sheet pan just before serving.

Nutrition Information Per Serving: 1 serving = 4 won tons, Calories 230; Total Fat 12 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 6 g); Cholesterol 20 mg; Sodium 310 mg; Potassium 300 mg; Total Carbohydrates 26 g; Dietary Fiber 1 g; Total Sugars 4 g; Protein 9 g; Vitamin A 440 IU; Vitamin C 21 mg; Calcium 45 mg; Iron 2 mg; Vitamin D 0 IU; Folate 72 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 8%; Vitamin C 35%; Calcium 4%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

© 2011 Hass Avocado Board

6Tropical Salsa Guacamole

                  Serves: 4

Total Time: 10 minutes

Ingredients

  • 1 medium tomato, diced
  • 1 jalapeño, finely diced
  • 1/2 cup diced pineapple
  • 1/2 cup diced mango
  • 1/2 cup diced yellow onion
  • 1/2 tsp. salt
  • 1 ripe, Fresh Hass Avocado, seeded, peeled and diced
  • 1 Tbsp. lime juice

Instructions

  • Place tomato, jalapeño, pineapple, mango, onion and salt in a medium bowl, stirring to combine. Add avocado and lime juice and stir gently to combine. Serve immediately or chill.
    Serving suggestion: Serve with pita or tortilla chips or on burgers or grilled chicken.

*If pineapple and mango are unavailable you can use canned pineapple and frozen mango.

Nutrition Information Per Serving: 1 serving = 7/8 cups, Calories 130; Total Fat 7 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 4.5 g); Cholesterol 0 mg; Sodium 300 mg; Potassium 320 mg; Total Carbohydrates 18 g; Dietary Fiber 4 g; Total Sugars 12 g; Protein 2 g; Vitamin A 286 IU; Vitamin C 22 mg; Calcium 21 mg; Iron 1 mg; Vitamin D 0 IU; Folate 51 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 6%; Vitamin C 35%; Calcium 2%; Iron 4%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

www.avocadocentral.com

SEGMENT SPONSORS: ALMOND BOARD OF CALIFORNIA, HASS AVOCADO BOARD