Canadian Football Weekend is Time for the Gray Cup Grab

Article content

The 109th CFL Gray Cup will take place this Sunday, November 20th, pitting the Toronto Argonauts against the two-time defending champions Winnipeg Blue Bombers for supremacy in the Canadian Football League.

Article content

Regina is the city that has hosted the Gray Cup for the fourth time since 1995, but the first at the city’s new Mosaic Stadium, which opened in 2017.

Article content

The latest forecast calls for sunny but frosty days with temperatures around -1°C, perfect for a hard-hitting game of pigskin throwing.

No matter where you enjoy your game, whether it’s a backyard barbecue, an indoor dinner with family and friends, or an old-fashioned tailgating experience, food tends to be the perfect quarterback for sporting success. interesting.

Given that the two cities are rivals and that Blue Bombers are likely to win, we suspect there will be a friendly rivalry in the food sector as well.

Winnipeg’s culinary identity is all about diversity, as well as the strong influence of traditional indigenous foods such as game, fish, bison, wild fruits and grains. Winnipeg also has a vibrant restaurant scene that spans the globe. In addition, the city is home to quirky dishes and recipes, unique and delicious blends of the famous honey-dill sauce, honey, mayonnaise and dill, completely covered in wings and objects—who knew!

Article content

Additionally, research shows that Manitoba holds the title of Slurpee Capital of the World for slurpee production and consumption regardless of weather conditions.

Toronto also has a very dynamic food scene, being Canada’s first Michelin-starred city and now home to a range of restaurants with coveted stars on their menus. If you want to eat your way around the world, visit Toronto. Toronto’s diverse culinary landscape includes some of the best meals found anywhere on the planet. That said, we are proud of our Canadian pedigree, which is reflected in the traditional cuisine the city is known for.

No matter who you root for, it always comes down to the old adage – May the best win!

Article content

Here is a selection of winning recipes to get your face in the game.

super chorizo ​​chili bowl

“Chili is a must in any Gray Cup feast,” points out a food insider at dailyfarmersofcanada.ca. “This version takes it to the next level with the addition of rich, spicy chorizo ​​and a delightful serving presentation in an edible bowl.”

1 pound lean ground beef

1 chopped onion

2 tbsp.Chili powder

2 teaspoons dried oregano

1/4 tsp.pepper

12 ounces cured chorizo ​​or smoked (dried) spicy chorizo ​​sausage, shelled and chopped

1 diced red bell pepper

2 cans (28 oz/796 mL each) diced tomatoes

1 can (19 oz/540 mL) black beans washed and drained

8 Kaiser buns

2 cups (500 mL) sharp cheddar or colby shreds

In a large saucepan, cook beef over high heat, loosening with a spoon, about 7 minutes or until no longer pink inside. Reduce heat to medium-high. Add the onion, chili powder, oregano, and pepper, and cook, stirring, about 3 minutes or until the onion is softened. Add chorizo ​​and red peppers and cook, stirring, 2 minutes or until red peppers begin to soften.

Article content

Add the tomatoes and bring to a boil, scraping off any bits stuck to the bottom. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until slightly thickened. Add the beans and simmer, stirring occasionally, for about 20 minutes or until the chili is thick and flavorful.

Preheat the broiler just before serving. Using a small serrated knife angled slightly inward, cut a circle from the top of each loaf. Reserve the “lid”. Pull the bread out of the inside of the well to form a bowl, leaving 1 inch (2.5 cm) thick walls around the rim and about 1/2 inch (1 cm) at the bottom. Arrange the bowls and lids cut side up on the baking sheet (work in batches if necessary). Bake until bowl and lid are charred, rotating sheet if necessary.

Article content

Sprinkle half of the cheese evenly over the bottom of the bowl. Place the chili in a bowl and sprinkle with the remaining cheese. Bake the stuffed bowl until the cheese is melted, if desired. Place the filled bowl on a serving plate with a toasted lid on the side and serve.

Soccer bread with meatballs

Calzones will never be the same! This giant, sticky soccer ball is packed with flavorful surprises. Serves 10-12 people. Recipe courtesy of foodnetwork.ca.

6 cloves of finely chopped garlic

1/2 cup whole milk

1/2 cup fresh flat-leaf parsley, roughly chopped

1/2 cup grated parmesan cheese

12 tsp crushed red pepper flakes

3 large eggs

kosher salt and freshly ground black pepper

3 lbs.Ground beef

6 cups marinara sauce

Non-stick cooking spray, for greasing pans

Article content

2 packs. 22 ounces room temperature pizza dough

2 cups shredded mozzarella cheese

4 tablespoons melted unsalted butter

1 teaspoon garlic salt

1 tablespoon sesame seeds

Place oven racks in top and bottom thirds of oven and preheat to 350F. Line two baking sheets with parchment paper.

Combine garlic, milk, parsley, Parmesan cheese, crushed red pepper, 2 eggs, and 1 1/2 tsp. Add a few grains of salt and black pepper to a large bowl. Add the beef and mix well with your hands until everything comes together.

Drop heaping tablespoons of meat mixture onto prepared baking sheet (you will need about 40 mounds). With slightly damp hands, roll mounds into balls. Bake for about 20 minutes until browned and nearly cooked.

Bring the marinara to a simmer in a large pot over medium-high heat. Add meatballs, return to low heat, and cook, stirring occasionally, until meatballs are cooked through, 7 to 8 minutes.

Article content

Discard the parchment paper from the baking sheet and wipe the baking sheet clean. Coat the underside of the baking sheet with nonstick cooking spray. With your hands, roll out 1 pack of dough onto a baking sheet into a 15-by-12-inch rectangle. Outline a football shape on a piece of fabric about 1 inch wide and 15 inches long. Spoon half of the meatballs inside the football outline on top of the dough. Sprinkle with 1 cup mozzarella cheese. Repeat with remaining meatballs and remaining mozzarella cheese.

On a lightly greased surface, roll out the remaining package of dough into a rectangle large enough to cover the meatballs. Cut out the football shape leaving a 1 inch border around the edge to secure the scrap. Tuck the edges under the dough to hold it in place so the cheese doesn’t leak out.

Beat remaining egg with 1 tbsp. water in a small bowl. Brush the football top with egg wash. Sprinkle sesame seeds on a plate.

Using scraps, unroll two 12-inch lengths of rope to make a soccer line. Gently roll strips to coat with sesame seeds. Press the rope against the side of the football to make it look like a braided football.

Mix the butter with garlic salt and brush all over the football. Bake for 55-60 minutes until the dough is dark golden and fully cooked. Let cool 10 minutes and serve with remaining marinara sauce.