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Retro Grey Cup

1 Nov


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.

Stampede Chili

10 Jul

Stampede time is chili time, and we’re always on the lookout for new recipes.

Here are two duelling dishes from the same outfit.


plus 2 cups tablespoons water

Salt and pepper

¾ teaspoon baking soda

dried ancho chile, stemmed, seeded, and torn into 1-inch pieces

ounce tortilla chip, crushed (¼ cup)

tablespoons ground cumin

tablespoon paprika

tablespoon garlic powder

tablespoon ground coriander

teaspoons dried oregano

½ teaspoon dried thyme

(14.5-ounce) can whole peeled tomatoes

tablespoon vegetable oil

onion, chopped fine

garlic clove, minced

1—2 teaspoons minced canned chipotle chiles in adobo sauce

(15-ounce) can pinto bean

teaspoons sugar

tablespoons cider vinegar

Lime wedges

Coarsely chopped cilantro

Chopped red onion

Adjust oven rack to lower-middle position and heat oven to 275 degrees. Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.

Meanwhile, place anchos in Dutch oven set over medium-high heat; toast, stirring frequently, until fragrant, 4 to 6 minutes, reducing heat if anchos begin to smoke. Transfer to food processor and let cool.

Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper to food processor with anchos and process until finely ground, about 2 minutes. Transfer mixture to bowl. Process tomatoes and their juice in now-empty workbowl until smooth, about 30 seconds.

Heat oil in now-empty pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add ancho mixture and chipotle; cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add remaining 2 cups water, beans and their liquid, sugar, and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.

Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste. Serve, passing lime wedges, cilantro, and chopped onion separately. (Chili can be made up to 3 days in advance.)

Cooks Illustrated, January 2011
Table salt
1/2 pound dried pinto beans (about 1 cup), rinsed and picked over

6 dried ancho chiles (about 1 3/4 ounces), stems and seeds removed, and flesh torn into 1-inch pieces
2-4 dried árbol chiles , stems removed, pods split, and seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2 cups low-sodium chicken broth
2 medium onions , cut into 3/4-inch pieces (about 2 cups)
3 small jalapeño chiles , stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)

1 (14.5-ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 pounds blade steak , 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces
1 (12-ounce) bottle mild-flavored lager, such as Budweiser
Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.

Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl. Place onions in now-empty processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.

Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.

Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.

Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

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.


Here’s the NYT’s take on Buffalo Chicken Dip

1 tablespoon unsalted butter

2 cups shredded, cooked chicken

½ cup Buffalo-style hot sauce

½ teaspoon fresh lemon juice

¼ cup sour cream

4 ounces cream cheese, cut into pieces and softened

½ cup freshly shredded white Cheddar cheese

¼ cup crumbled blue cheese

1 ½ teaspoons finely chopped chives, or to taste

Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.

Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.

Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.

Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.___________________________________________________________
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.

Cook’s Illustrated
1 tablespoon vegetable oil
1 onion, minced
1 (28-ounce) can tomato sauce
2½ cups apricot preserves
¼ cup packed dark brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard

Red pepper flakes

O Canada in a bottle… er, bowl

1 Mar

This is the hoarded recipe equivalent of a time machine. We will spice up the croutons with cayenne, smoked paprika or even steak grill seasoning. Sweet potatoes or butternut squash may add some vitamins and boost the flavour, but we’re thinking this will be pretty damn good on its own.

And. Also! Beer-cap croutons. How cute!


beer cap croutons

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup grated old cheddar cheese
2/3 cup whipping cream


2 tbsp butter
1 onion, finely chopped
1 leek, thinly sliced
1 celery stalk, thinly sliced
1 carrot, sliced and thinly sliced
2 10 oz bottles of beer (We want to use Steigl)
1 large potato, peeled and cut into 1/2 inch pieces
1 garlic clove
1/2 tsp dried rosemary
1/2 tsp leaf thyme
1 bay leaf
3 cups chicken stock or 1 can undiluted chix broth with 1 1/2 cup water
1/2 lb grated old cheddar cheese
1/2 cup whipping cream
salt and pepper

TO PREPARE CROUTONS, preheat oven to 435 f . lightly grease a baking sheet, then line with parchment paper. Measure flour, bp, salt into a medium sized bowl. Stir with a fork until well combined. Then stir in cheese and cream until well mixed.

Gather dough into a ball. Place on lightly floured board and knead about six or eight times. Roll dough about 1/8 inch thick. Cut out tiny croutons with beer cap. Bake for 10 to 12 or until golden.

TO PREPARE SOUP, melt butter in a wide saucepan over medium low heat. Add onion, leek, carrot, celery. cook uncovered for 15 to 20 minutes, stirring occassionally until onion begins to brown. Stir in beer.

Add potato, garlic, seasonings, and chicken stock. Increase heat to high and bring to a boil.  Reduce heat and simmer gently uncovered until potato is soft, about 15 minutes. Remove bay leaf.

Strain soup into a large bowl. Place strained vegetables and 1/2 cup liquid in food processor. Return pureed mixture and strained liquid to saucepan.  Add cheese and whisk over lowe heat utnil melted. Add cream and salt and pepper.

Serve soup hot topped with beer-cap croutons. Flavour will improve overnight.





Michael Smith’s Cheddar & Ale Soup

1/2 cup butter (or half butter, half olive or canola oil)
1 large or 2 small onions, peeled and diced
2 celery stalks, diced
1 carrot, peeled and diced
1/4 cup flour
1 bottle dark beer
1 1/2 cups chicken stock
1 cup heavy 35% cream (or 18% coffee cream, or half & half)
2 cups grated old cheddar (or aged Gouda!)
sea salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

In a medium pot, heat the butter over medium-high heat and sauté the onions until starting to turn golden. Add the celery and carrot and continue to sauté for a few minutes more. Shake the flour overtop and stir to coat the veggies. Add the beer, stock and cream and simmer until the soup has thickened, about five minutes more. Add the grated cheddar, salt and pepper and Worcestershire sauce and stir until smooth. Serves 4-6.

Wisconsin Cheddar Beer Soup
You will need one 4-ounce chunk of American cheese from the deli counter for this recipe; do not use presliced or packaged shredded cheese here. Freeze the American cheese for 15 minutes to make shredding easier. As for beer, we like Miller High Life for its hoppy character and balanced flavor.

4 tablespoons unsalted butter
1 onion, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
⅓ cup all-purpose flour
1¾ cups low-sodium chicken broth
1 (12-ounce) beer (see note)
2 cups whole or low-fat milk
3 cups shredded sharp cheddar cheese
1 cup shredded American cheese (see note)
2 teaspoons cornstarch
Salt and pepper

Melt butter in large pot over medium heat. Cook onion and carrots until lightly browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in broth, beer, and milk. Bring mixture to simmer, then reduce heat to low and simmer gently (do not boil) until carrots are very soft, 20 to 25 minutes.
Meanwhile, toss shredded cheeses and cornstarch in large bowl until well combined. Puree soup in blender in two batches until completely smooth, return to pot, and simmer over medium-low heat. Whisk in cheese mixture, one handful at a time, until smooth. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)

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

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.