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1
small onion, finely chopped
1
clove garlic, minced
1
ripe tomato, chopped
1
lime, juiced
salt
and pepper to taste
What used to be on the
snack food sidelines is now the
star player at most Super Bowl
parties.
Guacamole, made from
the avocado, has become
synonymous with the Super Bowl.
Guacamole is this super fruit’s
No. 1 use, and consumption of
the green goodness peaks during
the Super Bowl. It’s
become such an undeniable Super
Bowl sensation that an
avocado company is investing
millions on the first ever
guacamole-centric 30 second
Super Bowl ad for this
year’s big game.
Blimpie, America’s Sub
Shop, has taken notice, too, and
they’re ready to help Super Bowl
fans bring (and enjoy) their
avocado A-game. They’ve
recently released the perfect
game-day guac recipe
and they’re gearing up to roll
out a brand new line of
guacamole-filled flatbread
sandwiches, set to hit stores on
February 2nd.
Here’s why these
national companies are all-in on
avocados:
Super Bowl
Stat Pack
-
Over Super Bowl weekend, approximately
100 million pounds of
guacamole will be eaten.*
-
It takes more
than 220,000
football fields worth of
farmland to grow all those
avocados.*
-
If all the guacamole
consumed during the super
bowl were spread across the
football field, it would
measure a depth of
11.8 feet.*
Post-Game
Health-Kick Helpers
-
The total volume of the
healthy fruit sold in the
U.S. jumped by nearly 112%
between 2005 and 2014, to
reach 1.7 billion pounds,
and annual sales here have
reached about $2 billion.**
-
Avocados are high in
monounsaturated fat which
lowers bad cholesterol. They
also contain almost twice
the amount of potassium as a
banana and have some of
highest levels of proteins
for a fruit.
-
*Hass Avocado Board ** Avocado Farmers of Mexico
Chef Peter Farrand’s Blazing
Five Super Bowl Grilling Tips
1.
Only use
fresh, never frozen, meat -
Avoid the frozen section. If
you skimp on the quality of
meat, you’re destined for
mediocrity...or worse. Take it
from us - it’s always worth it
to use the Best Beef Money Can
Buy!
2.
Don’t be
afraid to get saucy - Go all in
on the BBQ sauce, but don’t
forget that you apply it to the
shrimp AFTER the
grilling/frying. Unless you
use BBQ sauce as a marinade,
you’ll end up burning the sauce!
3.
Turn up
the heat - Before cooking the
beef, turn the grill all the way
to high heat before reducing to
a medium cooking temperature.
This provides the perfect
amount of char and sears in all
of the moisture, keeping the
beef juicy and delicious.
4.
The power
of one - Don’t overdo it. Let
your beef sear for a minute or
two until it develops a crust.
Then flip ONCE to a clean
position to sear for an
additional minute. Avoid
frequent turning as it will lead
to your beef losing essential
juices/flavor.
5.
Dress to
impress - And of course, don’t
neglect the power of
presentation! Take the extra
few seconds to dress up your
upscale finger food before
serving. Show your Super Bowl
guests that you brought your
A-game this year as you deliver
Shula’s blackened tenderloin
tips and BBQ Shrimp!
Shula’s
Steakhouse Blackened Tenderloin
Tips
·
Heat a
cast iron skillet or blackening
plate on high heat
·
Place 8
oz. of tenderloin tips in small
bowl and evenly coat with 1½ oz.
of clarified butter. Add 1
Tablespoon of blackening spice
and toss to evenly coat the
tips, ensure all meat is
thoroughly covered in spice
·
Place the
tips on the cast iron skillet
and lightly press them to make
even contact with the surface.
Sear for 1 minute to develop a
crust, flip them to a clean
position on the skillet and sear
for an additional minute. Finish
in the oven if needed.
·
Place the
tips in a ceramic dish and serve
with sides of bbq and béarnaise
sauce
·
Garnish
with fresh watercress or finely
sliced green onions
Shula’s
Steakhouse BBQ Shrimp
Shrimp
Preparation
·
Thaw,
peel and devein shrimp. Cutting
¾ of the way through the back of
the shrimp, run under cold water
to completely clean the shrimp.
·
Stuff the
shrimp with a de-stemmed fresh
basil leaf. Wrap the shrimp with
applewood smoked bacon ( Wrap
bacon tightly around shrimp
slightly overlapping as you go
starting at the tail and
finishing on the head – making
sure that there are no more than
2 layers of bacon on the shrimp)
Leave the tail unwrapped.
·
Place
toothpick through shrimp and
bacon ensuring bacon stays
wrapped and covers entire shrimp
·
Store in
refrigerator until ready for use
Shrimp
Cooking Procedure
·
Deep-fry
prepared shrimp in a 360 degree
fryer for 2-3 minutes.
·
Shake off
excess oil and drain, remove the
toothpick and dip into the bbq
sauce, keeping the tail / joint
clean – put the shrimp in a
small sauté pan or skillet (
standing upright ) and place in
a 450* oven for 2-3 minutes to
lightly caramelize and set the
sauce
·
Ladle 1
oz. of warm BBQ sauce on warm
plate. Place shrimp on plate as
pictured with tails up
·
Garnish
with a lemon wrap placed on the
head side of the shrimp.
BBQ Shrimp Sauce
·
16 oz. of
bbq sauce ( use your favorite
smoky bbb sauce )
·
1 ½
Tablespoons of prepared
horseradish
·
Mix bbq
sauce and horseradish well until
thoroughly combined, hold in a
refrigerator until ready for use
Expect a chilly reception as
Chef Ken Harvey combines
regional inspiration and
local ingredients into
everyone's favorite summertime
treat
Tucson, ARIZ.
- "I scream,
you scream, we all
scream for...". Leave the
novelty lyrics behind and get
ready to enjoy the tastiest
treat of summer at
Loews Ventana Canyon Resort
.
Notes Martin Charlton: "There
is always plenty to tempt guests
at Loews Ventana Canyon Resort,
but nothing quite like the
amazing Strawberry Lime Chemise
Raspado created in honor of
National Ice Cream Month. We
hope guests and locals alike
will join us at the Canyon Café
or Bill's Grill as we celebrate
this month."
Here is the recipe to
get mouths watering in Loews
Ventana Canyon Resort and
beyond:
Strawberry
Lime Chemise Raspado
By Ken Harvey,
Executive Chef
o
1 16 oz. beer
mug
o
½ cup Crushed
Ice
o
5 oz. Strawberry
Lime Syrup
o
4 oz. Strawberry
Ice Cream
o
2 oz. Macerated
strawberries
o
1 oz. Condensed
milk
o
1 oz. Chili
spiced pecans
Method: Fill beer mug
half way with crushed ice. Top
the ice with 5 oz. of the
strawberry syrup, followed by
two 2 oz. scoops of strawberry
ice cream. Gently top with
macerated berries and condensed
milk, followed by a garnish of
spiced pecans.
Seasonal rates at Loews
Ventana Canyon Resort from
$99 per night. For more
information or to arrange your
stay, call 1-800-23-LOEWS or
visit
www.loewshotels.com.
Loews
Ventana Canyon Resort
The 398-guestroom Loews
Ventana Canyon Resort in Tucson
is a warm weather, nature
lover's paradise that offers a
little something for everyone.
From our beautiful Window Walk
nature trail and quick access to
Ventana Trail and Sabino Canyon
for hiking to our 80-foot
natural waterfall, 36 holes of
Tom Fazio golf and award-winning
Lakeside Spa, guests can
experience relaxation and
adventure all in one place.
Enjoy upscale, regional cuisine
with a view at the Flying V Bar
& Grill, or join us for one of
our popular Beer Garden BBQ
Dinners, Tequila Dinners or
Blues, Brews & BBQ Brunches.
Like Loews Hotels &
Resorts on Facebook:
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Resorts on Twitter:
www.twitter.com/loews_hotels
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Resorts on YouTube:
www.youtube.com/LoewsHotels
Read our Wish You Were
Here Blog at
www.loewshotelsblog.com