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World Harbors Look Local Recipe Contest

May 15, 2009 in Mailbag

You may remember back in August 2008 I had discovered Buccaneer Blends BBQ Sauces made by World Harbors – Maine. They recently rolled out their Look Local Recipe Contest. They are inviting people to submit their recipes (which must include a World Harbors product and something local to their state), either with a video or an image, and enter via their special page created through FaceBook.

The real hook here is that you need to incorporate into your recipe something that is indigenous to your local area. I am from Southern California so if I were to enter the contest, I would do a recipe that includes a Buccaneer Blends BBQ Sauce and fresh Hass Avocados. If you are from Florida you might include oranges or from Wisconsin a locally made cheese, or if there is a free-range farm nearby, you could use their fresh meat. The major rules are you need to use their products and something fresh from your area. The recipe you use does not need be an original. It can be an old favorite so long as you use something locally.

Winners of the contest will receive Maine-made prizes, such as Maine Lobster, Maine ice cream and a Sea Bagâ„¢, the eco-friendly totes made from recycled sails. To enter, join the World Harbors Look Local Contest group on Facebook where all the rules and regulations are explained. Deadline to enter is July 15, 2009.


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Tailgating Recipe: Hass Avocado Stuffed Marinated Mushrooms

August 19, 2008 in Recipes

This recipe appears courtesy of the Hass Avocado Board and Jay DiEugenio, a.k.a “The Tailgate Guy” and author of the “I Got Your Tailgate Party Right Here!” cookbook series.

Hass Avocado Stuffed Marinated Mushrooms

Serves: 8
Prep Time: 20 minutes

Ingredients

* 2 (8 oz.) boxes fresh white mushrooms
* 2/3 cup prepared balsamic dressing
* 1 Tbsp. fresh lemon juice
* 1 tsp. coarse ground garlic salt
* 1 green onion, finely chopped
* 2 ripe, fresh Hass avocados, halved, seeded and scooped out
* 1/2 cup crumbled feta cheese

Instructions

1. Using a wet paper towel, wipe all mushrooms to remove any soil.
2. Pop out mushroom stems. Place mushroom caps in a sealable plastic bag and add salad dressing, making sure all the mushrooms are coated with dressing. Marinate the mushrooms for 30 minutes.
3. Remove mushrooms from dressing and set aside.
4. In a medium bowl, combine lemon juice, garlic salt, onion and avocados. Coarsely mash, combining all ingredients. Spoon avocado mixture into a sealable plastic bag and seal tightly.
5. Push mixture away from one of the bottom corners of the bag. Using scissors cut a small hole in this corner of the plastic bag. Squeeze a generous amount of the avocado mixture through the hole in the bag into each mushroom cap and sprinkle with feta cheese. Serve.

Per serving: 178 calories; 17 grams fat (3.6 sat, 6.4 mono, 5.3 poly); 6.25 mg cholesterol; 253 mg sodium; 6.7 grams carbohydrate; 1.8 grams fiber; 3.4 grams protein

*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.

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Tailgating Recipe: Stuffed Hamburgers with Hass Avocado & Jarlsberg Cheese

August 19, 2008 in Recipes

This recipe appears courtesy of the Hass Avocado Board and Jay DiEugenio, a.k.a “The Tailgate Guy” and author of the “I Got Your Tailgate Party Right Here!” cookbook series.

Stuffed Hamburgers with Hass Avocado and Jarlsberg Cheese

Serves: 4

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

* 1/4 cup mayonnaise
* 1/4 cup coarse ground mustard
* 1 1/2 lbs. lean ground beef
* 2 Tbsp. Worcestershire sauce
* 1 1/2 tsp. prepared steak seasoning

* 1 ripe, fresh Hass avocado, halved, seeded, peeled and chopped into 1/2-inch cubes
* 1 Tbsp. fresh lemon juice
* 1 head garlic, roasted
* 4 slices Jarlsberg cheese
* 4 ciabatta rolls, sliced and toasted on the grill
* 24 baby arugula leaves, rinsed thoroughly and dried
* 2 heirloom tomatoes, sliced in 1/4-inch thick rounds

Instructions

1. Combine mayonnaise and mustard, set aside.
2. In a bowl, combine meat, Worcestershire sauce and steak seasoning. Mix well. Divide meat mixture into equal portions per serving and form each portion into two thin patties, set aside.
3. Gently combine avocado and lemon juice, making sure all avocado is dressed.
4. Top half of the patties with the avocado mixture and squeeze the contents of two roasted garlic cloves on top of the avocado mixture on each patty. Then top each with another patty pinching to seal, forming a smooth edge.
5. Grill over medium-hot coals for 5-6 minutes per side or until no longer pink inside. Just before removing from the grill, place a slice of cheese on each patty and allow to melt. Place ciabatta rolls cut side down on the grill to toast. Remove burgers and rolls from the grill.
6. To prepare sandwich: Spread mayonnaise mustard mixture on both sides of each roll. On the bottom slice of each roll place arugula, tomato slices and grilled meat. Finish with roll top.

Tip: To make roasted garlic: Slice 1/4-inch off top of garlic head (opposite of root end). Place in oven-proof pan, root side down, and drizzle with olive oil. Roast in a 350ºF oven for 35 to 40 minutes. Cool. Separate cooked cloves and use as desired. Delicious as a spread on toasted bread.

Per serving: 875 calories; 56 grams fat (20 sat, 18.6 mono, 8.7 poly); 180 mg cholesterol; 1,435 mg sodium; 36 grams carbohydrate; 3 grams fiber; 58.3 grams protein

*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.

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