The 106th CFL Grey Cup takes place this coming Sunday, Nov. 25, pitting the Ottawa Redblacks against the Calgary Stampeders, and the fabled game is set to take place in Edmonton, where long-range weather forecasts a partly cloudy day with temperatures hovering around -5C.
A perfect day for football.
Of course hearty Canuks will be firing up their grills across the nation – what’s a little cold between home cooks and their trusty outdoor grills or barbecues? Grey Cup lover or not, the following recipes offer the perfect antidote for the cold, and an excellent excuse to fire up the flames during a classic cold Canadian day.
How do you think Super Bowl parties differ from Grey Cup parties? Or do they?
According to Grill Master Michael P. Clive of the Weber Grill Academy, Grey Cup parties differ slightly from Super Bowl parties “largely because of the Canadian aspect to the CFL. It’s our country and our version of the game. We celebrate the differences. I find the CFL parties get very “Canadian”friendly and fun.” Clive offers the following tips and ideas:
Top 3 tailgating tips?
1. Keep it simple. Taking this opportunity to try out some new recipes might not be the best game plan.
2. Offer up more than huge cuts of grilled meats. Yes they’re delicious but…there are more flexitarians in the crowd
3. Crack out the space heaters on the deck and keep the party around the hot grill
What Top 3 foods you might find at Grey Cup party in Canada that you wouldn’t find at a Super Bowl Party?
1. Probably a sauce with maple syrup in it. Very Canadian.
2. Poutine never disappoints. Put out the French fries with various condiments and toppings.
3. Beer.Lots and lots.
– Michael P. Clive
Alberta Beef Dip Sandwich
In honour of the game being played in Edmonton we offer this juicy roasted beef, sliced thin and served with jus for dipping, making for the perfect Grey Cup sandwich. Recipe courtesy Matt Dunigan for Foodnetwork.ca
- One 6 lb (2.75kg) sirloin tip roast with good marbling, evenly cut
½ cup (125 mL) olive oil
2 tsp. (10mL) finely chopped garlic
1 Tbsp. (15mL) EACH fresh rosemary, roughly chopped, fresh oregano, minced
1 Tbsp. (15mL) Dijon or grainy mustard
1/2 cup (125mL) dark beer
Salt/pepper, to taste
- Dipping Sauce
2 cups (500mL) low sodium beef stock
2 sprigs fresh rosemary
1 large Spanish onion, thinly sliced
Marinade: In a medium bowl, add all marinade ingredients (excluding salt) and mix to combine. Place roast in a large sealable bag. Pour marinade over roast and toss to coat evenly. Marinate roast in refrigerator for a minimum of 4-6 hours or overnight.
Once roast has marinated, preheat BBQ to 325F (160C) leaving middle burner turned off. Remove roast from marinade and discard any excess. Season roast with salt and pepper and drizzle with olive oil. Mount roast on rotisserie following manufactures instructions.
Dipping Sauce: Pour all dipping sauce ingredients into a drip pan. Place drip pan over grate with heat turned off. Close barbecue lid and cook for 2 hours or 10-12 minutes per pound. Baste occasionally with drippings in drip pan. Check roast by inserting an instant read thermometer in centre of roast. For medium rare, thermometer should read 125F (51C). Remove roast and let rest, covered loosely with foil for 20 minutes.
Remove drip pan using barbecue gloves. Strain liquid into a small saucepan. Place saucepan over low heat and simmer for 5 minutes. Skim any excess fat or impurities off of the sauce as it simmers and discard. Slice beef in thin slices across grain. Serve on crusty bread with a small bowl of warm jus for dipping.
Makes about 10 sandwiches.
Smoked Chicken Drumettes with Orange-Honey Glaze
Recipe courtesy Weber’s Smoke by Jamie Purviance.
- 20 chicken drumettes, about 3 lbs. (1.5kg) total
1 tsp. (5mL) kosher salt
1/2 tsp. (2mL) ground black pepper
1/2 cup (125mL) orange marmalade
1/4 cup (60mL) honey
1 tsp. (5mL) EACH kosher salt, granulated garlic, granulated onion
1/2 tsp. (2mL) ground cayenne pepper
2 large handfuls hickory wood chips, soaked in water for at least 30 minutes
Season drumettes evenly with the salt and pepper. Prepare a two-zone fire for medium heat (350F to 450F).
In a small, heavy-bottomed saucepan over medium heat, combineglaze ingredients and stir until marmalade melts, 5 to 6 minutes. Remove from heat and cover to keep warm. Brush cooking grate clean. Drain and add wood chips to charcoal and put the lid on grill. When wood begins to smoke, cook drumettes over INDIRECT MEDIUM HEAT, with lid closed as much as possible, until juices run clear and meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with glaze two or three times during the final 10 to 12 minutes. Remove from the grill and serve warm.
Fig N Delicious Figs
With figs now in season, this is the perfect appetizer not only for Grey Cup but upcoming holiday party season! Recipe courtesy Chef Ted Reader’s Napoleon’s Everday Gourmet Plank Grilling. (Tedreader.com)
- 1 regular cedar plank, soaked in water
8 large, ripe black mission figs
2 Tbsp. (30mL) honey
1/2 cup (125mL) goat cheese
Freshly ground black pepper
8 slices prosciutto
Drizzle Chambord liqueur (black raspberry liqueur)*
Preheat grill to medium heat. Slice stems from figs and cut each fig three quarters of way through centre. Drizzle inside of each fig with an equal amount of honey.Fill each fig with 1 Tbsp (15 mL) of goat cheese. Season with black pepper to taste. Carefully wrap each fig with one slice of prosciutto. Arrange figs evenly on plank.
Place plank on grill and close lid. Plank bake for 15 to 20 minutes, until the prosciutto is slightly crisp, the cheese is warm and the figs are tender and hot. Carefully remove from grill and drizzle with a little Chambord.
*If you don’t have Chambord, use favourite fruit liqueur.
Smoked and Spiced Nuts
A bowl of nuts is the perfect snack during game day. Recipe courtesy Weber’s Greatest Hits by Jamie Purviance.
- 1 tsp. (5mL) packed light brown sugar
1 tsp. (5mL) dried thyme or rosemary, (or 1/2 tsp./2mL each)
¼ tsp. (1mL) EACH cayenne pepper and mustard powder
2 cups (500mL) mixed salted nuts (almonds, pecans, cashews, and the like)
2 tsp. (10mL) extra-virgin olive oil
Soak 2 handfuls hickory wood chips in water for at least 30 minutes. Prepare grill for indirect cooking over low heat (250% to 350F).
In a small bowl, using your fingertips, mix together sugar, thyme, cayenne, and mustard. Pour nuts into a large disposable foil pan, add oil and seasoning mixture, and toss to coat nuts evenly. Spread nuts in a single layer in pan.
Brush cooking grates clean. Drain wood chips, add to charcoal or to smoker box of a gas grill, following manufacturer’s instructions, and close lid. When smoke appears, place pan of nuts over indirect low heat and cook, with the lid closed, until they are toasted, 20 to 30 minutes, shaking pan a couple of times to prevent burning. Remove pan from grill and let nuts cool completely in pan. Nuts will become crispier as they cool.
Serve at room temperature. Store any leftover nuts in an airtight container at room temperature.
Serves 8 (makes 2 cups/500mL)
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