What’s better than a home-cooked holiday meal with your family and friends? How about a home-cooked meal prepared by an award winning chef. Who wouldn’t love that?
Avocados from Mexico has partnered with an all-star line-up of chefs to put some flavor into three lucky winner’s holiday entertaining. Throughout October, avocado fans can enter at facebook.com/theamazingavocado to win one of the three holiday parties in their own homes prepared by:
- Roberto Santibanez: Restaurateur and author of “Truly Mexican” (dinner on Thursday, December 1)
- Iliana de la Vega: Culinary educator and restaurateur (dinner on Friday, December 2)
- Rick Bayless: Bravo’s Top Chef Masters Season One Winner and Chef/Owner of Chicago’s Frontera restaurant (dinner on Saturday, December 3)
These holiday feasts will feature a menu of authentic Mexican recipes and new ways of incorporating avocados into traditional holiday menus. The recipes are sure to become a favorite, as Chefs Rick, Iliana, and Roberto share their personal favorite holiday recipes with your friends and family.
In addition, three second-place winners will receive a one-year supply of avocados. Visit the Amazing Avocado Facebook page facebook.com/theamazingavocado to enter.
Avocados from Mexico has provided with an Avocado “kit” to giveaway to one as a reader. The kit will include a platter, avocados, and scooper/pitter. To enter, leave a comment telling me your favorite way to eat avocados. You have until Friday Oct. 28 at 10 pm (MST) to enter.
Here is a yummy new avocado recipe to try too, courtesy of Iliana de la Vega.
Guacamole con Granada
- 2 large avocados
- 1-2 chile jalapeño chopped
- 2 tbsp. diced onion
- 1 pomegranate (kernels only)
- 3 tbsp. fresh cilantro leaves, chopped
- ½ tbsp. olive oil
- lime juice, to taste
- salt to taste
- 1 jicama, medium
- In a molcajete (mortar and pestle or in a cutting board); mash the chiles. Reserve.
- Scoop the flesh of the avocados into a bowl, mash with a fork or a potato masher.
- Add chile to taste, onion, pomegranate kernels, cilantro, lime juice and salt to taste.
- Peel the jicama, cut it in half. Cut the jicama in thin slices to serve with the guacamole con granada. Serves 6.