What would the big game be without some big snacks? Before sitting down to watch the New England Patriots and the New York Giants square off in Super Bowl 46 ( a replay of Super Bowl 42, incidentally) on Sunday, get your food on with these tasty recipes from the Ontario Meat Products Assocation.
Mini Bison Sliders
Get the party started with bite-sized Ontario bison sliders. A great make-ahead dish, these appetizers are low in fat and big on flavour. Serve on their own or with slider buns and your favourite toppings.
Ingredients:
1 tbsp (15 mL) canola oil
3/4 cup (175 mL) finely chopped onion
1 egg
1/4 cup (50 mL) bread crumbs
1 tbsp (15 mL) grainy mustard
1 tsp (5 mL) dried rosemary
1/2 tsp (2 mL) crumbled dried thyme
1/2 tsp (2 mL) each, salt and fresh cracked pepper
1/2 cup (125 mL) crumbled goat cheese feta
1 lb (500 g) ground Ontario bison
8 slider buns (or 4 hamburger buns)
Directions:
In skillet, heat oil over medium heat; cook onion, stirring often, until softened and golden, about 10 minutes.
Meanwhile, in large bowl, mix egg, bread crumbs, mustard, rosemary, thyme, salt and pepper. Add onions, feta, and bison; mix until just combined. Shape into four 3/4-inch (2 cm) thick patties.
Place patties on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160F (71C), about 10 minutes. Sandwich in buns with your favourite toppings.
Makes 8 sliders or 4 burgers.
Muffaletta
We make our classic Italian sandwich with award-winning Ontario deli meat. Offering eight to 10 servings, it is the perfect Super Bowl sandwich.
Ingredients:
1 loaf crusty Italian or French bread
1/4 cup (50 mL) herb vinaigrette (homemade or store bought)
1 lb (454 g) Ontario deli meats (combination of cappocola, salami, sopressata)
8 oz (224 g) sliced provolone cheese
1 cup (250 mL) sliced roasted bell peppers, drained
1/4 cup (50 mL) sliced olives (green and black), drained
1/4 cup (50 mL) fresh basil leaves
1/4 cup (50 mL) fresh shredded romaine lettuce
Directions:
Slice bread in half lengthwise. Brush inside of both sides of loaf with dressing. Layer meats, cheese, peppers, olives and basil leaves over the bottom half of the loaf.
Sprinkle with lettuce and top with other half of loaf and wrap tightly. Refrigerate. Let sandwich marinate for at least one hour and up to one day before cutting into slices to serve.
Makes 8 to 10 servings .
Korean Turkey Wings
Great on the grill or in the oven, marinate these wings a day (or two) in advance for maximum flavour.
Marinade Ingredients:
1 Granny Smith apple, slice
1 medium onion, sliced
2 pieces (1-inch) gingerroot, sliced
6 cloves of garlic, smashed
15 black peppercorns
2 cups soy sauce
1 cup brown sugar
1/2 cup sake
1/2 cup Mirin (Japanese cooking wine)
3 lbs Ontario turkey drummettes and wing
Directions:
In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is reduced by about half, about 45 minutes. Let cool.
Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine sieve and discard the remains. Keep marinade refrigerated in an airtight container for up to two weeks.
In re-sealable plastic bag, combine turkey pieces with 1 cup (250 mL) of marinade. Reserve remaining marinade. Seal bag and turn to completely coat turkey. Marinate in refrigerator for at least 4 hours, turning occasionally.
Grill turkey pieces over medium heat for 30 minutes, turning often. Transfer to indirect heat, for 30 minutes.
Meanwhile, in saucepan, bring reserved marinade to boil over medium high heat, about 10 minutes. Baste turkey during the last 15 minutes of cooking.
Posted by Jenny Jelen
