CHEFS’ RECIPES SOUGHT FOR ANNUAL
MEXICAN HASS AVOCADO CONTEST

Wanted: The best Hass avocado recipes, for the annual “Fiesta Time” Chefs Recipe Contest sponsored by Avocados From Mexico. If you are a chef or sous chef and you don’t have one, it’s time to get creative! A total of $5,000 in cash prizes will be awarded, including $2,000 for the top-placing chef and winnings of $1,500 and $1,000, respectively, for those in second and third place. Entries must be postmarked, e-mailed or fax-dated by Monday, August 1, 2005.

Entries must be original recipes in which avocados from Mexico are a key ingredient. They will be judged on taste, visual appeal, originality, use of avocado and ease of preparation. For official contest rules and other information, send an email to info@mexicanavocados.com (subject line: Chefs Contest).

Sponsored by the Avocado Producer and Exporting Packers Association of Michoacan (APEAM), the goal of the contest is to encourage chefs to make creative use of these high quality avocados that are now in abundant supply throughout the year. Hass avocados from Mexico have a rich flavor and creamy texture that enhance many dishes, from American to trendy Latino-style cooking.

Avocados from Mexico
“Fiesta Time” Chef Recipe Contest
2005 Official Rules

Hass avocados from Mexico are renowned throughout the world for their luscious flavor and silky texture and because of the ideal weather and growing conditions in Mexico, producers are able to harvest avocados throughout the year. To celebrate the abundant harvest, avocado growers and packers from the region of Michoacán are sponsoring a recipe contest for chefs.

The deadline is Monday,August 1, 2005. So put on your thinking cap—or toque—and send us your most festive and delicious Mexican avocado recipe!

Eligibility
Open to chefs and sous chefs employed in a restaurant or other foodservice operation in the continental U.S. and Canada. This contest is void where prohibited or restricted and is subject to all U.S. federal, state and local laws.

Sponsor
The sponsor of this contest is the Avocado Producer and Exporting Packers Association of Michoacan (APEAM), Av. Carranza #16, Colonia Centro, 60000 Uruapan, Michoacan, Mexico.

Prizes
First Prize (1): a $2,000 check. Second Prize (1): a $1,500 check. Third Prize (1): a $1000 check. Runners up (2): a $250 check (each).

How to Enter

Create an original recipe in which Hass avocados are a key ingredient. Entries must have not won a previous prize or award, not been previously published and not infringe on any third-party rights. Suggested categories include: hors d’oeuvre, appetizer, entrée, side dish, snack, salad and sandwich.

Type or clearly write your recipe on a piece of 8-1/2” x 11” paper (one side only). Make sure to include your name, title or position, the name of your restaurant or operation, mailing address, telephone number and email address on each page.

Submit your entry in one of these ways:

• Email to info@mexicanavocados.com, write Avocado Student Contest in the subject line
• Fax to 212/254-2452
• Send to Student Avocado Contest, 35 E. 21 st Street, New York, NY 10010

Judging
Entries will be judged on the following criteria: taste or perception of taste, visual appeal, originality, use of avocado and ease of preparation. All criteria will be judged equally. Prizes are not transferable.

General Rules
Winners will be notified by mail by November 1, 2005. First, Second and Third Prize winners will be required to execute and return an affidavit of eligibility, authenticity, liability/publicity release and assignment of rights within 14 days of notification attempt, or the prize will be forfeited and an alternate winner selected. Entries will not be acknowledged or returned. Any prize/prize notification returned as undeliverable may result in disqualification. Taxes, if any, related to the prize are the responsibility of the individual winner. No responsibility or liability is assumed for damages, losses, or injury resulting from acceptance or use of the prize.

All entrants acknowledge and agree that recipes become the property of the sponsor (APEAM), which reserves the right to edit, modify, copyright and publish them for advertising, public relations and promotional purposes in any media without attribution or compensation. By entering the contest, you agree to the use of your name for advertising and promotional purposes without compensation. Failure to comply will result in the selection of an alternate winner.

For the names of the winners, email info@lewis-neale.com with Chef Avocado Contest in the subject line or send a stamped, self-addressed envelope after November 1, 2005, to: Chef Avocado Contest, c/o Lewis & Neale Inc., 35 E. 21st St., New York, NY 10010.

Guidelines for Recipe Writing

In order to consistently reproduce the taste and appearance of recipes each time they are prepared, it is important to write recipes clearly and accurately. The following are basic guidelines for recipe writing:

Ingredients List

• In one column, list ingredients in order of use in the recipe, specifying how ingredients are prepared, followed by weight and volume: e.g., , fresh tomatoes, chopped, 2 pounds (about 5 cups).
• If an ingredient must be cut in specific sizes, describe next to ingredients (e.g., Fresh carrots, cut in 2-inch pieces).

Recipe Directions

• Give exact temperature for oven and for fat, when deep-fat frying. Describe top range heat (e.g., sauté over medium-high heat…).
• Give visual clues of what the food should look like in each step, as well as approximate cooking times (e.g., sauté until golden brown, about 10 minutes).
• Give recipe yield in terms of weight and/or volume measurement, plus portions (e.g., Yield: 1 gallon; 16 (1 cup) portions).
• Describe how dish should be presented (e.g., Spoon tomato mixture in the center of a dinner plate; surround with mixed greens and top with croutons, if desired).
• Always proof recipes to make sure each listed ingredient is mentioned in the correct order in recipe directions, and that measurements are accurate.

References

Recipes into Type: A Handbook for Cookbook Writers and Editors, by Joan Whitman and Dolores Simon (New York: Harper Collins, 1993).

The Recipe Writer’s Handbook , revised and updated, by Barbara Gibbs Ostmann, Jane L. Baker and Antonia Allegra ( New York: John Wiley & Sons, 2001).

Sample Recipe

STACKED TUNA SASHIMI-AVOCADO NAPOLEON
WITH CUCUMBER SEAWEED SALAD

1. Deep fry wonton sheets in soy oil at 350 ° F until crisp, about 1 minute per side; season and set aside.
2. Place tuna into a mixing bowl. Add olive oil, chives, sesame seeds, soy sauce and wasabi paste.
3. Slice avocado, jalapeno and red onion. Add to a mixing bowl with cilantro sprigs, lime juice and seasonings, leave vegetables somewhat whole.
4. Place a little avocado salad on each plate top with a wonton sheet, tuna tartar, avocado salad and popcorn; repeat. Top with a third wonton and micro greens. Pour a little Sesame Sauce on each plate and garnish with cucumber salad and black sesame seeds.

YIELD: 4 quesadillas

Cucumber Salad: In a bowl toss 2 peeled, sliced cucumbers, 1/3 cup sliced red onion, 1/2 ounce seaweed salad, 1 tablespoon each red wine vinegar, sugar and mirin, 1 teaspoon each toasted sesame seeds and sesame oil, and 1/4 teaspoon crushed red pepper.

Sesame Sauce: In a bowl combine 1 ounce sesame paste, 1 tablespoon each sesame oil, sherry vinegar and water, 1 teaspoon soy sauce, and 1/4 teaspoon wasabi paste.