|Hot veal dip for your Grey Cup party. (Courtesy of Ontario Veal Appeal)
We're pining for pigskin — and waiting to celebrate the 100th Grey Cup, coming our way Nov. 25 at the Rogers Centre in Toronto.
The buildup is awesome, and I know many are already deep into celebrations leading up to the big event. This game is historical on a variety of fronts (a hundred years, folks!)
No matter if you're a die-hard fan (my good friend, famous foodie Emily Richards, a tall, elegant woman with a gentle sweet nature who surprised me recently when she admitted to being a die-hard football fan!) or someone just looking for a reason to party, the perfect excuse can definitely be found on the 100th Grey Cup.
Check out 100thgreycupfestival.ca for more details. And enjoy the following!
Hot Veal Dip
Sometimes a warm dip is the perfect thing to serve up at a gathering whether it’s for the big game or a potluck with family. This dip will keep them coming back for more! Recipe created by Emily Richards for Ontario Veal Appeal.
- 1 Tbsp. (15 ml) canola oil
- 1 onion, finely chopped
- 2 jalapeno peppers, seeded and minced
- 1 Tbsp. (15 ml) chopped fresh thyme
- 8 oz (250 g) ground veal
- 1 tsp. (5 ml) cornstarch
- 1/3 cup (75 ml) sodium reduced beef broth
- 1 pkg. (8 oz/250 g) cream cheese, cubed
- 3/4 cup (175 ml) shredded old Cheddar cheese
- 1/2 cup (125 ml) plain Greek yogurt
- 3 Tbsp. (45 ml) chopped fresh Italian parsley or cilantro
- 1 bag (220 g) multigrain tortilla chips
In saucepan, heat oil over medium heat and cook onion, peppers and thyme for about 5 minutes or until softened. Add veal and cook, stirring and breaking up with spoon for about 8 minutes or until no longer pink.
Whisk cornstarch into beef broth and stir into veal mixture. Cook, stirring for 1 minute. Add cream and Cheddar cheeses and stir until melted. Stir in yogurt and parsley and heat through.
Serve with tortilla chips.
Yield/Servings: 3 cups (750 mL)
TIP: If you have a small slow cooker use it to keep the dip warm the whole night.
You can also make the dip ahead and warm it back up over low heat if you need to double up for a really big crowd.
Barbecue Turkey Wings and Drumsticks
Try something different for Grey Cup! Look for turkey parts like drumsticks and wings in your local grocery store. Recipe courtesy Ontario Turkey.
- 4 small turkey drumsticks
- 4 turkey wings, cut into 2 pieces (wing tips discarded)
- 1 tsp. (5 ml) canola oil
- 1 onion, chopped
- 2 Tbsp. (30 ml) packed brown sugar
- 3/4 cup (175 ml) ketchup
- 1/4 cup (60 ml) lemon juice
- 1 Tbsp. (15 ml) Worcestershire sauce
- 1 Tbsp. (15 ml) Dijon mustard
- 1 tsp. (5 ml) chili powder
- 1/2 tsp. (2 ml) hot pepper sauce
Place drumsticks and wings in a large pot and cover with water. Bring to a boil and simmer for 30 minutes. Remove from water and discard water.
Barbecue Sauce: Meanwhile, in a saucepan, heat oil over medium heat and cook onion for 2 minutes. Stir in brown sugar and cook, stirring for 2 minutes. Stir in ketchup, lemon juice, Worcestershire sauce, mustard, chili powder and hot pepper sauce and remove from heat. Reserve half of the sauce.
Place turkey drumsticks and wings on greased grill over medium heat and brushing often with barbecue sauce and turning twice for approximately 25 to 30 minutes or until juices run clear when pierced. Serve with reserved sauce.
Makes 4 servings.
TIP: For a spicier barbecue sauce, increase the hot pepper sauce.
Autumn Turkey Chili
What to bring to your Grey Cup party? How about a slow cooker — brimming with delicious fare. If you’re taking your slow cooked meal on the road, consider using the 6.0 Qt. Crock-Pot Cook and Carry Programmable Slow Cooker; this unit not only automatically shifts to “warm” when cooking is complete, it also has a lockable lid making it easy to transport. Looking for a little inspiration on what to prepare? Here's a great Autumn Turkey Chili courtesy of Crock-Pot; for additional ideas, check out Crock-pot.ca/Recipes.
- 1 each: onion, carrot and celery stalk, chopped
- 2 cups (500 ml) each: apples, cored and chopped and butternut squash, diced
- 4 cloves garlic, finely chopped
- 1 lb. (454 g) ground turkey, cooked
- 2 Tbsp. (30 ml) chili powder
- 1 Tbsp. (15 ml) ground cumin
- 1 tsp. (5 ml) dried oregano
- 1/4 tsp. (1 ml) each: salt and freshly ground pepper
- 1 can (10 fl oz/284 mL) undiluted chicken broth
- 1 can (400 mL) light coconut milk
- 2 Tbsp. (30 ml) tomato paste
- 1 cup (250 ml) canned black beans, drained and rinsed
- Coconut flakes and cilantro, to garnish
Combine all ingredients (except garnishes) in a slow cooker. Cook on HIGH 4-6 hours or LOW 8-10 hours.
Serve with rice or mashed potatoes.
Makes 12 cups.
TIPS: Use 4 cups (1 L) diced cooked turkey or chicken in place of ground turkey. Open lid for last 45 minutes of cooking to thicken if desired. Mash squash with the back of a wooden spoon to thicken further.
Herbed Cheese Balls
Football — cheese balls. It's all good! Pop one of these delicious treats in your mouth during the game and be prepared for that touchdown sensation. Recipe courtesy of Dairy Farmers of Canada.
- 8 oz (240 g) Canadian cream cheese, softened
- 3 cups (750 ml) grated Canadian Cheddar (medium or aged)
- 1/4 cup (60 ml) sour cream
- 1/2 cup (125 ml) finely chopped green onions
- Few dashes hot sauce (optional)
- 1/3 cup (75 ml) finely chopped herbs (parsley, dill or cilantro)
Remove cream cheese from fridge half an hour before use. In a medium bowl, using a spatula (or electric mixer), mix cream cheese, grated Cheddar, sour cream, green onions and hot sauce until well combined. Form into 12-14 balls on a serving tray or plate, then roll in the chopped herbs. Refrigerate for an hour or overnight for best flavour. Surround balls with crackers for serving and dig in!
Makes about 8-12 servings.