4 reduced fat all beef frank hot dogs
4 hot dog buns
Zesty Avocado Sauce (see recipe instructions below)

Zesty Avocado Sauce:
1 medium yellow onion, roughly chopped
2 medium green peppers, seeded, deveined, and roughly chopped
2 ripe avocados, peeled and seeded
2 cloves garlic (partially boil if less garlic taste is desired)
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
1/3 cup red wine vinegar
1 tablespoon salt, or to taste
1/4 teaspoon black ground pepper
1 cup virgin olive oil

To make Zesty Avocado Sauce:
Put all ingredients except the virgin olive oil into a food processor and process until mostly smooth. Add the virgin olive oil in a stream with the processor running and process until smooth. Add water to dilute if necessary. Let stand at room temperature for at least 1 hour for the flavors to blend. Taste and adjust seasoning.  Serve sauce at room temperature with meats, poultry, fish, vegetables and grains. If made in advance, store, covered, in the refrigerator, but bring to room temperature before serving. Refrigerated shelf life is approximately 7 days.

Preheat grill or grill pan for medium-high heat. Grill hot dogs until well browned. If desired, lightly grill hot dog buns on both sides. To assemble: Add hot dog to bun and top with Zesty Avocado Sauce.

Serves

4-6

2 tablespoons finely chopped white onion
1 tablespoon minced fresh jalapeño or serrano chile, including seeds, or more to taste
1 teaspoon kosher salt, or ½ teaspoon fine salt
¼ cup chopped cilantro, divided

1 tablespoon freshly squeezed lime juice, or more to taste
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
¼ cup coarsely chopped smoked almonds, divided
3 tablespoons crumbled blue cheese, divided

Instructions

Mash the onion, chile, salt (the coarseness of kosher salt will help you make the paste), and half of the cilantro to a paste in a molcajete or mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl. Stir in the lime juice.

Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Add the rest of the cilantro and most of the almonds and blue cheese, toss well, and mash coarsely with a pestle or fork. Season to taste with additional lime juice and salt.

Garnish with the rest of the almonds and blue cheese. This guacamole is best served right away.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

6-10

1 (10- to 12-ounce) cucumber, peeled, seeded, and diced (½ inch)
½ cup finely diced red onion
2 fresh serrano or jalapeño chiles, minced, including seeds, or more to taste
2 tablespoons freshly squeezed lime juice, or more to taste

¾ teaspoon fine salt, or 1½ teaspoons kosher salt
2 large or 4 small ripe Mexican Hass avocados, halved and pitted
½ pineapple, peeled, cored, and diced (½ inch)
½ cup chopped cilantro, divided

Instructions

-Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl. Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
-Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado. Season to taste with additional chile, lime juice, and salt. Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top. Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles.
-Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

Recipe courtesy of
Truly Mexican by Roberto Santibañez

Serves

Makes 16 Pigs in a Blanket

1 can reduced fat Crescent Rolls
8 reduced fat all beef hot dog franks
½ cup pico de gallo
1 tbsp diced pineapple
½ cup reduced fat shredded mozzarella cheese
3 Avocados from Mexico

1 large Jalapeño
1 ½ cups low fat sour cream
1 can (4 oz) fire-roasted green chiles
Juice of two limes
2 tsp of garlic powder
1 tsp Kosher salt

Instructions for Pineapple Pico de Gallo:
Take ½ cup of premade Pico de Gallo (tomatoes, onions, cilantro and jalapeño mixture) and mix in about a tablespoon of diced canned or fresh pineapple.

Instructions for Avocado Dipping Sauce:
Combine diced avocado, 1 large chopped jalapeño (seeded), sour cream, green chilies, lime juice and spices into food processor and blend until smooth.

Pre-heat oven to 375 degrees and spray cooking sheet with non-stick spray. Cut each Crescent Roll in half (staring at the top center of the triangle and slicing down). Cut each hot dog frank in half. Place each hot dog frank half on top of the Crescent Roll dough and top with 2 tsp of the pineapple pico de gallo and 2 tsp of the shredded mozzarella chesse. Roll from corner to corner- creating the “pig in a blanket.” Place on cookie sheet about 1” apart and back for 11 to 13 minutes or until golden brown. Serve with Avocado Sauce for dipping

Serves

Makes 6 servings

Ingredients

1 (16-oz.) can vegetarian refried beans
1/2 cup tomato salsa
1 cup guacamole (recipe below)
1/3 cup non-fat Greek-style yogurt
1/3 cup shredded Jack or Cheddar cheese
2 tablespoons chopped black olives
2 tablespoons chopped green olives

To make guacamole:
With a fork, mash together 1 large, ripe avocado from Mexico, peeled and pitted; 1 tablespoon chopped cilantro; 1 tablespoon chopped onion; 1 teaspoon seeded minced jalapeño; 1 teaspoon lime juice and 1/4 teaspoon salt. (Yield: 1 cup)

Reserve 1 tablespoon each of olives, salsa and cheese. On a 10- or 12-inch square platter, layer, in order: beans, olives, yogurt, salsa, cheese and guacamole. Garnish with reserved olives, salsa and cheese.

Serves

Makes 48 tostada bites

1 Avocado from Mexico, peeled, pitted and diced
3/4 cup husked, rinsed and chopped tomatillos (3 large tomatillos)
1/4 cup chopped white onion
1/4 cup chopped cilantro
1 jalapeño, seeded and chopped
2 1/4 tablespoons lime juice
Teaspoon salt

1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
1 (15-oz.) can black beans, drained (reserve liquid)
48 Round tortilla chips
12 ounces grilled chicken breast strips, diced
48 cilantro sprigs

Instructions

To make avocado-tomatillo salsa, in a food processor, pulse avocado, tomatillos, onion, cilantro, jalapeño, lime juice and salt to a chunky purée. In a small saucepan, heat oil and chipotle powder until it sizzles. Add black beans and 2 tablespoons reserved liquid. Mash with potato masher to form a rough purée. Spread 1 teaspoon avocado-tomatillo salsa and 1 teaspoon black bean purée onto each tortilla chip. Top with 3 pieces diced chicken and garnish with 1 cilantro sprig. Serve immediately.

Serves

2-4

Ingredients

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

Instructions

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Serves

2-4

Ingredients

Wings
30 chicken wings, small wing joint removed
2 cups hot sauce
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
1 1/2 cups all-purpose flour
Kosher salt
Cayenne pepper
2 large eggs
1/4 cup whole milk
Oil, for deep-frying

Avocado Blue Blue-Cheese Dressing
1 Hass Avocado from Mexico, small diced
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon white vinegar
1/4 cup chopped parsley leaves
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled
Celery sticks, for serving

Instructions

Wings
-Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. 
-Mix thoroughly, making sure that all the wings are coated.
-Cover and refrigerate for a minimum of 30 minutes.
-Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.
-Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste.
-In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended.
-Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.
-Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture.
-When cooked through, set aside to drain on paper towels or the non printed side of a paper grocery bag.

Avocado Blue Cheese Dressing
-In a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth.
-Gently stir in the crumbled blue cheese and diced Avocado with a fork until blended and creamy.
-Serve with celery sticks.

Serves

4-8

Ingredients

1/4 cup vinaigrette salad dressing
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime peel
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced red pepper
1 fully ripened Avocado from Mexico, halved, pitted, peeled and diced

Instructions

-In large bowl, whisk together salad dressing, scallions, cilantro and lime peel. Stir in beans, corn and red pepper.
-Add Avocado; toss gently. Season with salt, if desired. Yields about 4 cups.

Serves

1-3

Ingredients

1 fully ripened Avocado from Mexico, halved and pitted
1/4 cup prepared salsa
1 tablespoon lime juice

Instructions

-Into small bowl, scoop avocado pulp; mash Avocado with a fork or potato masher until slightly chunky.
-Stir in salsa and lime juice. Yields about 1 cup.

Serves

2-4

Ingredients

2 fully ripened Avocados from Mexico, halved, pitted and diced
1 cup chopped tomato
¼ cup finely chopped onion
3 tablespoons chopped cilantro
2 tablespoons chopped jalapeño pepper
2 tablespoons lime juice
½ teaspoon salt

Instructions

-In bowl, toss Avocado, tomato, onion, cilantro, jalapeño, lime juice, and salt just until combined.  Cover and refrigerate.
-Serve with tortilla chips or sliced vegetables, if desired. Yields about 2 1/2 cups.

Serves

4

Ingredients

2 large ripe avocados, cut into 1 inch pieces
1 cup all purpose flour
1 egg
1 tablespoon cornstarch
1 cup cold club soda
1/2 cup ice water
pinch of salt
Oil for frying

Instructions

Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water, and salt in a bowl. Mix well. Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy. Remove and serve with your favorite dipping sauce.

Serves

4-5

Ingredients

1 ripe Avocado from Mexico
¼ cup Samuel Adams Boston Lager®
¼ cup Dijon style mustard
2 tablespoons maple syrup

Instructions

Mix the mustard, maple syrup and beer in a bowl. Add avocado pieces, and mash the avocado with the back of a spoon or fork while mixing into the liquid. Leave a few small chunks of avocado in the mix. Let it sit for 30 minutes, or cover with plastic wrap if not serving immediately. Spread on burgers and enjoy! Adds a unique flavor kick to lean bison burgers, too! Enough for 4-5 burgers. Double or triple the recipe if you’re entertaining a crowd. Enjoy with Samuel Adams Boston Lager®.

© 2011 THE BOSTON BEER COMPANY, BOSTON, MA.
SAVOR THE FLAVOR RESPONSIBLY®.

Serves

4 - 6

Ingredients

1    fully ripened Avocado from Mexico, halved, pitted and diced
1    cup plain thick Greek-style yogurt
1    teaspoon finely minced ginger
1    teaspoon salt
1/2    teaspoon wasabi
1/2    teaspoon minced garlic
1    tablespoon fresh lime juice

Instructions

In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed. Cover and chill until ready to serve. Garnish with chopped chives, if desired. Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts. Preparation time is about 5 minutes.

Yields about 1-1/2 cups.

Serves

10-15 people

Ingredients

1-8 0z soften cream cheese
1-Haas Avocado - peeled and diced
1/4 cup sour cream
1 1/2 tablespoons of very good Balsamic Vinegar
1 loaf of Italian bread - cut into serving cubes

Instructions

In a mixing bowl whip the cream cheese, add avocado and mix very well.  Add sour cream and then the vinegar.  Pour into serving bowl and surround with bread cubes.

Serves

Makes 8 (1/4-cup) servings, or 2 cups

Ingredients

1 1/2 cups plain, fat-free Greek-style yogurt
1/2 cup low-fat buttermilk
1/2 medium ripe avocado, diced
1 tablespoon chopped basil
1 tablespoon chopped cilantro
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 to 1 teaspoon salt (optional)

Instructions

Combine the yogurt, buttermilk, avocado, basil, cilantro, Worcestershire sauce, dill, mustard, garlic powder, onion powder, black pepper, and salt (if desired) in a food processor or blender. Process or blend until smooth. Store in the refrigerator. The dressing keeps about 3 days.

Serves

6

Ingredients

3   ounces low-fat cream cheese, softened
1 1/2 tablespoons seeded and finely chopped chipotle in adobo
3 large flour tortillas or wraps (1 each plain, tomato and spinach flavor)
3/4 cup low-fat refried black beans
6 tablespoons pico de gallo salsa
1 1/2 avocados from Mexico, peeled, pitted and diced
3/4 cup cilantro leaves

Instructions

Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each. Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

Serves

6

Ingredients

2 ripe Avocados from Mexico
1 cup Samuel Adams Boston Lager®
2 (15-ounce) cans of navy beans, drained
2 med. sweet onions, sliced into rings
1 stick of butter
¼ cup all purpose flour
1 cup chicken broth
1 cup half and half
2 ½ teaspoons chili powder
½ teaspoon salt
½ teaspoon pepper, freshly ground
8 oz. Anaheim or Poblano peppers, chopped
2 pounds boneless chicken breasts without the skin, cooked and chopped
½ cups Monterrey Jack cheese, grated
(Optional: 2 teaspoons of hot sauce, Pita chips)

Instructions

In a large pot, melt 2-3 tablespoons of butter over moderate heat. Add onion rings, cook (turning occasionally) until soft and golden. Remove onions and set aside, leaving melted butter in pot.

Creating the roux: Add remaining butter melt over low heat, and whisk in flour. Cook the roux mixture, whisking constantly until light brown/golden color.

Stir in the onions and gradually add the beer, half-and-half and ¾ cup of the broth. Allow the liquids to absorb into roux before adding more. Continue to whisk constantly. Bring mixture to a gentle boil, then reduce to a simmer, stirring occasionally (about 5 minutes or until thickened).

Stir in chili powder, salt, black pepper and hot sauce, if desired. Add beans, peppers, chicken and Monterey Jack cheese, and cook mixture over moderately low heat, stirring occasionally for approx. 20 minutes. Add more broth as needed to reach desired consistency (slightly thick).

Top generously with avocado slices to enhance flavor, texture and visual appeal. If desired, crumble pita chips on top to add crunch and additional flavor. Enjoy with Samuel Adams Boston Lager®.

Created by Jeff Zeanah

© 2011 THE BOSTON BEER COMPANY, BOSTON, MA.
SAVOR THE FLAVOR RESPONSIBLY®.

Ingredients

2 ripe Avocado’s from Mexico
½ seedless cucumber peeled
1 jalapeno diced small
2 tbsp sour cream
1 tbsp hot sauce
1 tbsp extra virgin olive oil
1 ltr cold water
Juice from 2 fresh limes
½ cup fresh cilantro
Salt/white pepper to taste

Instructions

Combine all ingredients in a blender, puree to a smooth creamy consistency (if too thick add more cold water), adjust taste (salt and pepper) refrigerate, serve in a shot glass garnish with a swirl of sour cream and a cilantro leaf

Chef Pablo J, Sanchez
New York City,
The Soigne Chef LLC
http://www.chefpablo.net

3 medium-large ripe avocados
½ medium white onion, chopped into ¼-inch pieces
Fresh hot green chiles to taste (2 serranos or 1 jalapeño), stemmed, seeded if you wish, and finely chopped
¼ cup soft sundried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)

¼ cup (loosely packed) chopped fresh cilantro with stems cut off
Salt
1 or 2 tablespoons fresh lime juice
Mexican queso fresco or other fresh cheese for garnish

Instructions

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado, along with the chiles, tomatoes and cilantro. Taste and season with salt and lime juice—usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.

Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.