Archive | Grey Cup RSS feed for this section

Silver Palate Chili

13 Nov


Yields 35-40

1 3/4 pound coarse chopped onions
1/2 cup best quality olive oil
2 pounds sweet Italian sausage meat, 8 pounds ground beef (chuck)
1 1/2 tablespoons ground black pepper
4-6 ounce cans tomato paste
3 tablespoons minced garlic
6 ounces ground cumin
4 ounces chili powder
1/2 cup prepared Silver Palate Dijon mustard
4 tablespoons of salt
4 tablespoons dry basil
4 tablespoons dry oregano
6 pounds drained weight Italian plum tomatoes
1/2 cup burgundy wine
1/4 cup lemon juice
1/2 cup chopped fresh dill
1/4 cup chopped Italian Parsley
3-16 ounce cans dark red kidney beans (drained),
4 5.6 ounces pitted black olives

In a large deep pot wilt onions in olive oil. Add sausage meat and begin to brown. Add chopped ground beef and brown everything well. When meat is sufficiently brown skim off excess fat. Add black pepper, tomato paste, garlic, cumin, chili powder, Silver Palate Dijon Mustard, salt, basil, oregano, and stir well. Add the drained plum tomatoes, bourgundy, lemon juice, dill, parsley, and kidney beans. Stir gently and simmer for about 15 minutes more. Before serving stir in pitted black olives. Keep nice and hot. Optional garnish – Sour cream, onions, red peppers and/or cheese.


Retro Grey Cup Goodies

21 Nov

Hallmark Cards Football and Helmet Cookie Cutters

We have our traditional standby snacks here and here.

But to sweeten the deal, here are two more retro Grey Cup party recipes from Cowtown:

Bomb Shelter Croustades
The Best of Bridge says “These tasty mushroom filled ‘tarts’ come from the wife of the architect who designed Pierre Trudeau’s bombshelter!”

24 very thin slices of white bread
2 Tbsp. butter 30 mL

Mushroom Filling:
3 Tbsp. onion, finely chopped 45 mL
1/2 lb. mushrooms, finely chopped 250 g
4 Tbsp. butter 60 mL
2 Tbsp. flour 30 mL
1 cup whipping cream 250 mL
3 Tbsp. dry white wine 45 mL
1/2 tsp. salt 2 mL
pinch cayenne pepper
1 Tbsp. finely chopped parsley 15 mL
1 1/2 Tbsp. finely chopped green
onion 22 mL
3 Tbsp. grated parmesan cheese 45 mL

Croustades: Generously butter small muffin tins. Flatten bread with rolling pin and cut a 3″ round from each slice. Carefully fit these into the muffin tins. Bake at 400 deg.F for 10 minutes, or until rims are lightly browned. Remove from tins and cool (may be frozen at this point).
Filling: In frying pan, melt butter, add onion and mushrooms. Stir and cook until all moisture is evaporated. Sprinkle with flour. Stir thoroughly. Add cream, stir constantly until it boils. Add wine, reduce heat and simmer a few minutes longer. Remove from heat, stir in salt, cayenne, parsley and green onion. Transfer to a bowl, cover and refrigerate until needed.
To Serve: Preheat oven to 350 deg.F (180 deg.C). Spoon mushroom filling into croustades; lightly sprinkle with parmesan and place on cookie sheet. Heat in oven 10 minutes, then briefly under the broiler. Serves 8 delighted guests

Brandy-Nut Brie
“What could be easier?”

1/4 cup brown sugar 60 mL
1/4 cup pecans or cashews, chopped 60 mL
1 Tbsp. brandy or whisky 15 mL
7 1/2 oz. round Brie cheese 235 g

Get ready … Stir together sugar, nuts and brandy. Score the top of the cheese and place on an ovenproof platter. Bake at 400 deg.F (200 deg.C) for 4 to 5 minutes, until cheese is softened. Mound sugar mixture over cheese and bake 2 to 3 minutes more until sugar is melted. Serve warm with crackers.

Are you ready for some football?

22 Nov
Calgary Herald

Calgary Herald

If you’re looking for Grey Cup party recipes, you’ve come to the right place. We blush with pride to claim a super yummy collection of football party classics.

What are your football faves? Let us know.

Be sure to check our November 2009 archives for potato skins, wings, and meatballs, and other party-perfect yummies

Football food is not fancy, it’s deliciously unpretentious.

Chorizo takes seven-layer dip to new heights. Chicken wing dip is a crowd pleaser. And brownies with salted peanuts and pretzels are the way to go.

Bake in the oven until bubbling or keep warm in a small slow cooker.

8 oz. pkg (250 g) cream cheese, softened

2 cups (500 mL) cooked chicken, diced

1/2 cup (125 mL) wing hot sauce

(we like Frank’s Redhot Buffalo Wing flavour sauce)

1/2 cup (125 mL) blue cheese salad dressing

1/2 cup (125 mL) grated cheese (jack, cheddar, or if you like things nippy, blue cheese crumbles)

Preheat oven to 350°F (180°C). Combine all ingredients and mix well. Spoon mixture into an oven proof casserole or small baking dish. Bake for 20 minutes or until bubbling in the centre.

Serve with celery fans (To make them, fill a bowl halfway with very cold water. Cut the celery stalks into 2-inch pieces. Using a small knife, slice half of each piece into slivers and then put it into the bowl of water. After a few minutes, the cut ends will curl into fans. Drain on paper towels before serving), carrot sticks and chips or crackers.
A classic layered Tex-Mex dip with a twist: savory crumbled chorizo is nestled inside creamy layers of refried beans, sour cream, salsa, grated cheese, green onions, guacamole.

A glass pie plate or baking dish lets the different layers show through, but any high-sided pan or platter will do.

1 lb (500 g) chorizo sausage

can of refried beans

1 cup (250 mL) of sour cream

1/2 cup (125 mL) or more of salsa

1½ cups (375 mL) shredded cheese

3 ripe avocados, pitted and mashed with salt and lime juice (or your own or store-bought guacamole)

3 green onions, chopped

Squeeze chorizo out of its casing and fry in a large skillet on medium heat until cooked, breaking up any chunks as you go.

To assemble: layer refried beans on the bottom of a pan or platter. Next, add sour cream, salsa, cooled chorizo, shredded cheese, guacamole and green onions.

Chill until ready to serve.
1 cup (250 mL) sugar

1/4 cup (50 mL) vegetable oil

eggs 1/2 tsp (2 mL) vanilla

1/4 tsp (1 mL) salt

2 tbsp (25 mL) butter, softened

6 tbsp (100 mL) cocoa powder

2/3 cup (150 mL) flour

For topping:

1/2 cup (125 mL) roasted salted peanuts

1/2 cup (125 mL) pretzels

1/4 cup (50 mL) agave

Preheat oven to 350°F (180°C).

Using an electric mixer, combine sugar and oil thoroughly. Add eggs and beat until creamy. Add vanilla, salt and butter and mix thoroughly.

Now, by hand, stir sifted cocoa and flour into mixture.

Pour brownie batter into greased or parchment paper lined 8-inch by 8-inch (20-cm by 20-cm) cake pan.

In a separate bowl, mix peanuts and pretzels with agave to bind. Spoon mixture evenly over brownie batter.

Bake for 30 to 35 minutes, or until a wooden toothpick pressed into the centre comes out clean.

Calgary Herald
Nov. 21, 2010

Grey Cup is just around the corner and so is party time.

For first-time entertainers, Grey Cup is the perfect party. It’s affordable, it’s casual and it has built-in entertainment.

And of course, good Grey Cup parties have deliciously unpretentious snacks.

This is no time for complicated, fancy food. It’s not a tasting party. Leave those fussy ramekins in the cupboard. Football party foul. No tapas, no gazpacho soup shooters.

This is hand-to-mouth combat. Fans are going to be transfixed, watching the game unfold on TV and shovelling great gobs of food into gaping mouths without taking their eye off the blitz.

Football is the focal point — no one’s going to notice your radish roses or carrot curls.

The entire spread can be cooked the day before, allowing the host to stay out of the kitchen and take in the game. It’s an all-day party, so plan on people grazing for hours. And keep plenty of tasty nibbles within reach.

When it comes to classic game day snacks, we think of chicken wings and guacamole. This year, we’re putting a twist on those two crowd favourites by turning them into dips.

Buffalo-style chicken wings are easily deconstructed into a creamy dip — an Internet sensation that begs to be scooped up with celery and carrot sticks.

To get our guac on, a classic seven-layer dip has a hidden layer of savoury chorizo sausage between luscious layers of guacamole, refried beans, sour cream, salsa, cheese and green onions.

Paired with ice-cold beer, the dips have it.

If you’ve a crowd to feed, the most valuable player for any football party is a bubbling pot of your famous chili. Or try offering a mouth-watering roast beef for a gourmet sandwich bar: guests can serve themselves.

You can get away with either theme year after year by updating quality condiments. Lime sour cream for topping chili this year, orange chipotle the next.

The same goes for a roast beef sandwich bar. Offer a few luxurious spreads such as garlicky horseradish aioli or cranberry onion jam. Add some pillowy rolls and a selection of fall pickles on the side.

Place the buffet line a good distance away from the TV action. The key to any great Grey Cup party is to create two distinct television zones: one for serious game watchers, and another set closer to the food for Chatty Cathies. You know who you are.

After halftime, some-thing’s got to give. Time to get the coffee on and roll out these Hail Mary Brownies: luscious chocolate squares with a sweet and salty pretzel and peanut topping. It will be a game day party to remember.

Read more:

Jelly Balls

15 Nov
Chafing dish+1970s=Jelly Balls

Chafing dish+1970s=Jelly Balls

It came from the trusted pages of our family’s favourite cookbook. And it sounded so promising:

“Rally round the chafing dish!”

The recipe for tender meatballs glistening under a coating of sweet grape jelly and chili sauce was sure to be delicious. And somehow, despite the hype, we were disappointed by the pedestrian (to us), warm ketchupy flavours.

But all is not lost.

Jelly Balls will live on, but under the guise of a sweet and sour jellied cranberry sauce.

Also, a cola and barbecue sauce mix might make a great game day treat.

Yes, Grey Cup is two weeks away, and we’re always packing our arsenal of party recipes. What are your favourite Grey Cup goodies?

Recipe from President’s Choice Insider’s Guide
1 pkg (850 g) PC® Turkey Meatballs
2 cans (each 350 g) no name Jellied Cranberry Sauce
¼ cup (50 mL) PC® Soya Sauce
2 tbsp (25 mL) Red wine vinegar

Preheat oven to 400°F (200°C). Line rimmed baking sheet with foil and spray with cooking spray.
Spread meatball on prepared baking sheet. Bake for 6 to 8 minutes. Turn meatballs and continue cooking 6 to 8 minutes or until cooked through.
In saucepan, heat cranberry sauce, soya sauce and vinegar over medium heat, stirring occasionally, or until boiling and smooth. Set aside.
In large bowl, combine meatballs and sauce. Transfer to slow cooker. Set it to low to hold warm for up to 1 hour. Serve with decorative toothpicks.
Recipe from President’s Choice Insider’s Guide
1 cup (250 mL) PC® Cola
1 cup (250 mL) PC® Gourmet BBQ Sauce
1 box (907 g) PC® Swedish Beef Meatballs

In large saucepan, stir together cola and barbecue sauce. Add frozen meatballs. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 17 minutes, stirring occasionally.
Transfer the cooked meatballs to a medium-sized slow cooker turned to low to hold warm. Serve with toothpicks
The old school inspiration:

Best of Bridge Winners
1 lb. (500 g.) lean ground beef
1 egg, beaten
1/2 cup fine bread crumbs
3 Tbsp. chopped parsley
1/2 cup chopped onion
1 tsp. Worcestershire sauce
salt and pepper to taste

Chili Grape Sauce
12 oz. (341 ml) bottle chili sauce
10 oz. (284 ml) jar grape jelly
1 tsp. lemon juice
2 Tbsp. brown sugar
1 Tbsp. soy sauce
Mix ground beef with egg, bread crumbs, parsley, onion, Worcestershire sauce, salt and pepper. Roll into balls 1″ in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes. Serve in a chafing dish. Makes about 50 balls. Freezes well.

Grey Cup menu

29 Nov

Game day is finally here!

And we’re not the only ones obsessed with football parties.

If you’re looking for some yummy nibblies to serve today, check these out:

Classics here; wings here; potato skins: yummy here:

Skin to Win

20 Nov
Potato Skins with Italian Sausages and Asiago Cheese

We’ve named the potato skin the official football food winner. Portable finger food wins every time. We’ve also tried making skins with sweet potatoes roasted with maple syrup, pecans and comte cheese – divine. But we like this recipe for it’s hot marinara-style dip.


from Eric Akis (canwest photo)

4 large baking potatoes, washed well and dried

2 mild, medium or hot Italian sausages

3 Tablespoon (45 mL) olive oil

2 teaspoon (10 mL) ground oregano

salt and freshly ground pepper to taste

150 grams Asiago cheese, grated

2 Tablespoon (30 mL) chopped fresh parsley

1 1/2 cups (375 mL) tomato-based pasta sauce, warmed

Preheat the oven to 375 F (180 C). Prick each potato several times with a fork and set on baking sheet. Bake the potatoes until tender, about 60 minutes. Cool the potatoes to room temperature.

While the potatoes cool, remove the sausage meat from its casing. Place 1 Tablespoon of the oil in a skillet set over medium to medium-high heat. Pull the sausage meat into small, 1/4-inch long pieces and set in the skillet,Cook the pieces of sausage until entirely cooked through, and then drain well, place in a bowl and set aside.

Line a large baking sheet with parchment paper. Cut each potato lengthwise in half. Scoop out enough of the potato flesh to create a half-inch thick shell of skin and flesh. (Refrigerate and reserve the potato you scooped out for another use, such as hash browns).

Cut each half potato, lengthwise, into three wedges. Set the wedges, skin-side-down, on the baking sheet. Brush the potatoes with the remaining olive oil; sprinkle with oregano, salt and pepper. Divide and top the potatoes with the cheese and cooked sausage, crumbling the latter into smaller pieces if necessary. (The potatoes could be made to this point several hours in advance of serving. Cover and refrigerate until ready to bake.)

Bake the potato skins at 375 F (180 C) for 15 to 20 minutes, or until the cheese is melted and golden and the potatoes are well heated through. Arrange the potato skins on a platter and sprinkle with parsley. Serve a bowl of the pasta sauce alongside for dipping.

More Grey Cup Goodies

19 Nov

Although we have our go-to Grey Cup grub, we recently spotted this yummy oh-so-Canadian menu contribution. We are still a bit obsessed with chicken lollypops, but shudder at the thought of scraping down all those slimy wings again.

We haven’t taken these for a spin yet, but they make us think they would be delicious served alongside Buchanan’s  super amazing Lemon-Rosemary and black pepper pan-roasted chicken drumettes (untested clone recipe at bottom).

The crispy, tart, dry, peppery wings would go well with the sticky, spicy maple ones, we suspect.


“This recipe from St. Clair chef Daniele Palanca provides a Great White North twist on chicken wings with maple flavours along with heat from seasonings. The palm sugar ingredient is available from Asian food markets but a favourite brown sugar can be substituted. Recipe makes four servings.’

2-3 lbs chicken wings 1-1.3 kg

2 tbsp Worcestershire sauce 30 mL

A few dashes of Tabasco, depending on taste preferences

2 tbsp Palm sugar OR brown sugar 30 mL

1/2 cup flour 125 mL

1 cup Canadian maple syrup 250 mL

1/3 cup chili sauce 75 mL

1/2 cup onion, finely chopped 125 mL

2 garlic, cloves minced 2

1/4 to crushed red pepper flakes 1 to

1/2 tsp 2 mL

Cut chicken wings into 3 sections; discard wing tip sections.

In a large resealable plastic bag, combine wings, Worcestershire sauce, Tabasco, palm sugar and chicken wings. Shake well and refrigerate for as little as an hour and as long as 5 hours. Shake the bag every hour or so.

Drain and discard marinade. Oven bake at 375 F (190 C) for 15 minutes, then remove and set aside to rest, allowing juices to settle.

While the wings are baking, add the remaining ingredients except for flour in a bowl and whisk together. This will act as your sauce. Be aware the sauce will really turn the heat up – perfect for a cold football day.

After the wings cool down, toss them into the flour and deep-fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce on the side as a dip.


Buchanan’s copycat
2 1/2 pounds chicken wings, trimmed and halved (trimmed into drumettes if you have it in you!)
2 cups lemon juice
1/4 cup olive oil
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons red pepper flakes
1 tablespoon chopped fresh garlic
1 1/2 teaspoons lemon pepper seasoning or black pepper
1/4 cup plus 2 tablespoons chopped fresh rosemary
Blend all ingredients except chicken wings. Put chicken wings in a bowl. Cover with sauce. Chill at least 12 hours or overnight.
Heat oven broiler. Broil wings on cookie sheet, stirring as needed, until browned and cooked through, about 10 minutes.
Serves 8 to 12 as an appetizer.