Tag Archives: grey cup recipes

Goodies for Grey Cup 2011

23 Nov


Party planning has begun for Sunday’s Grey Cup.

Unable to muster enthusiasm for yet another pot of chili, we are busting out saucy Italian meatball subs on crusty buns topped with havarti. So easy.

Deconstructed chicken wing dip is making another scheduled appearance with celery and other crudite. Our gang is a bit wussy about heat, so next time, we may use less than half a cup of Franks hot wing sauce. It still packs a wallop.

Cheesy refried bean dip is a must. An oldie but a goodie.

Chex Mix/Nuts and Bolts in wooden bowls harkens to our childhood. It’s not Grey Cup without ’em.

Fresh fruit skewers with strawberries, red grapes and whatever looks juicy should lighten the, ahem, load.

To wash it all down, we are featuring a special libation, the Smirnakee — a half-an-half concoction of Smirnoff Ice and Kokanee. Seems kind of game day to us.

UPDATE: Wish we’d seen this recipe sooner. Maybe next year!
SWEET CHICKEN BACON WRAPS
From Paula Deen
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

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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?

CRANBERRY GLAZED MEATBALLS
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.
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COLA GLAZED MEATBALLS
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:

JELLY BALLS
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.

POTATO SKINS WITH ITALIAN SAUSAGES AND ASIAGO CHEESE

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.

CANADIAN MAPLE GLAZED CHICKEN WINGS

“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.

 

LEMON-ROSEMARY BLACK PEPPER WINGS
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. 

 

Grey Cup Runneth Over

11 Nov

GCFModern Spur3.62

It’s the eve of Grey Cup, and we know what that means. Football party. But no Pil and doodles for this crowd on game day.

What’s your favourite football recipe tradition? Let us know.

Here are some of our most time-honoured recipes.

DECONSTRUCTED BUFFALO CHICKEN WING DIP

We see a number of similar recipes online calling for additions of, gulp, ranch dressing. What on earth is wrong with you people?

This recipe is best at its simplest.

8  oz. pkg.  cream cheese, softened
2 cups rotisserie chicken, skin and bones removed, shredded
1/2  cup  Frank’s Redhot Buffalo Wing flavour sauce
1/2  cup  blue cheese dressing
1/2 cup of blue cheese crumbles, or other shredded cheese

Mix well and add to crockpot an hour before serving. We serve with celery and carrot sticks for dipping.

HOT AND SPICY CILANTRO MEATBALLS

500g/1 pound lean ground beef

1/2 cup fine bread crumbs, preferably Italian style

1 medium onion, finely chopped

4 tablespoons finely chopped cilantro

1 teaspoon EACH garlic powder, red chili flakes, black pepper and salt

1/3 cup milk

1 egg

1 teaspoon butter

2 cloves garlic, crushed

1/3 cup ketchup

1/4 cup liquid honey

2 tablespoons soya sauce

Mix meat and breadcrumbs in a bowl. Add chopped onion, cilantro, garlic powder, chili pepper flakes, black pepper and salt. Beef may be seasoned and left for an hour or two before proceeding.

Add milk and egg and mix lightly with a fork. Shape into 2.5cm/1-inch balls. Place in a single layer in an ungreased pan and bake at 200C/400F oven for 10 to 12 minutes; drain well.

Melt butter in a saucepan and saute garlic until tender. Add ketchup, honey and soya sauce. Bring to a boil, then reduce heat, cover and simmer for five minutes, stirring occasionally until sauce thickens. Add meat balls to sauce. Return to boil and simmer uncovered for five minutes ensuring all meatballs are glazed.

Serve in a dish with toothpicks.

Makes about 24 to 32 meatballs.

JALAPENO CHICKEN WITH MINI PITA
UPDATE just found an updated jalepeno popper version http://www.the-girl-who-ate-everything.com/2014/01/jalapeno-popper-chicken-sliders.html
1/2 red onion, coarsely cut

4 jalapeno peppers, seeded and cut into quarters

1/4 cup fresh cilantro

3 garlic cloves, crushed

6 ounces cream cheese, room temperature

1 cup Monterey Jack cheese, grated

2 tablespoons sambal oelek

2 teaspoons cumin

2 teaspoons salt

1 teaspoon cayenne

1 teaspoon black pepper

juice of one lime

4 good dashes of Tabasco

2 chicken breasts, cooked and chopped

mini pita

Place onion, peppers, cilantro and garlic in food processor and blend until finely chopped but not completely pureed. Add cream cheese and blend briefly to mix.

Turn into a bowl and add next eight ingredients. If mixture does not bind properly, add additional cream cheese. It should not be runny or falling apart.

Stir in cooked and chopped chicken breasts, and adjust seasoning to taste.

Cut mini pitas in half and stuff a little of the mixture into each pocket; it doesn`t take much. Place on tray in a 350F/180C oven for three minutes or until hot and cheese is bubbly. Serve with your favorite salsa or crudites.

MIGHTY MUSHROOMS

30 huge mushrooms (they will shrink when cooked)

1 to 2 tablespoons butter or margarine

1 bottle Worcestershire sauce (small for the meek, large for the brave)

3 dashes Tabasco

1/4 cup ground black pepper, fine or coarse

In a large skillet, combine all ingredients except mushrooms. Cover and cook on low heat for 10 to 15 minutes, stirring occasionally until sauce slightly thickens. Add mushrooms, continue stirring for another five to 10 minutes, allowing sauce to penetrate mushrooms and thicken further.

Serve mushrooms, hot or cold, with sauce in a deep serving dish