Superbowl   Snacks!!

I don't know a lot about football, but I do know a lot about snacking!  And since one of my dessert creations actually appeared in a commercial during the Superbowl last year (single most exciting moment of my life), I thought I would share a few Superbowl snack ideas.  Plus, I was asked to talk about Superbowl Snacking on NewsTalk 980 CJME so I had to put some thoughts together anyway!

I think the most important thing about preparing snacks for any viewing party is to choose items that you can prepare ahead of time, can be served easily, and will hold well at room temperature as guests will be grazing for hours.  In the case of the Superbowl, you need to also consider that you can't be running to the kitchen to flip appetizers in the oven during the commercial breaks, because we all know you can't miss the commercials!  I like to have a variety of items but you don't need 4 different hot dips!  I would suggest a couple of finger foods, a hot and a cold dip, and perhaps one or two main dishes like a beautiful plate of nachos.  I suppose you could have a veggie tray but I can't imagine anyone getting too excited over it.  If you wanted to serve a more substantial meal, try chili or gumbo in bread bowls, a tourtiere (meat pie), baked beans, or enchiladas, for example.

You cannot go wrong with a meat and cheese platter.  Some of my fondest childhood memories are the sausage and cheese plate we used to make up for every Grey Cup game.  This was THE treat of the year and we would have it all eaten before the game even started.  It remains a tradition to this day.  You can elevate your meat and cheese plate with a variety of each, and add chunks of Parmesan Reggiano drizzled with a balsamic glaze, olives, sun-dried tomatoes, and pickled vegetables.

PIZZA!  Why not try something different like a Buffalo Chicken and Blue Cheese Pizza?  They are a match made in heaven.  I believe that anything you can put on a pizza can also be an amazing combination on poutine or nachos.  Just think about that for a moment...Buffalo Chicken and Blue Cheese Nachos??  Yes, please.  And for those of you who frown on blue cheese, try Cambozola.  It's my favourite cheese in the world and is a cross between a Camembert and a Blue, so is a bit milder.

Everyone loves a homemade bread so try whipping up a batch of biscuits to serve with your hot dip or to make slider-style sandwiches.  I call biscuits the "gateway bread" because they're a great place to start making homemade breads and can be in the oven in less than 10 minutes.  Who wouldn't love to have a slider on a homemade biscuit while they watch the Superbowl?  So, on that note, here are three of my SuperSnacks.  Quick, easy and guaranteed to be a hit during the big game! (we'll leave the "fancy schmancy" bites for the Oscars viewing party!)

Beef & Lentil Biscuit Sliders

1/2 C. cold butter
2 C. all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
3/4 C. cold milk
Heat oven to 425 degrees.  In a large bowl, mix all dry ingredients.  Cut butter into dry ingredients until you have pea-sized pieces of dough.  Stir in milk until dough leaves the side of the bowl and then turn onto lightly floured surface.  Knead lightly, until all the flour has been incorporated, but not a second more!  Pat into a 1/2 inch thick disc and cut with a 2 1/2 inch round cookie cutter.  Place on a baking stone, or cookie sheet and bake for 10-12 minutes until golden brown.

1 lb. ground beef
1/4 C. dry lentils, cooked (optional)
1 egg
1 Tbsp. whole grain mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. ground pepper
Combine all in a large bowl and form approximately 1/4 C. mix into 2 1/2 inch patties.  Cook over medium heat in a frying pan or on a cookie sheet in the oven.  Serve sliders on biscuits with your favourite toppings.  (pictured above with caramelized onions, Boursin cheese, and a splash of greens)

Ranch Sausage Stackers

2 C. cooked, crumbled sausage (I use pork but you could use turkey, chicken or beef)
1 1/2 C. grated cheddar cheese
1 1/2 C. grated monterey jack cheese
1 C. ranch dressing
1 can sliced, black olives
1/2 C. chopped red pepper
1 package fresh wonton wrappers
Preheat oven to 350 degrees.  Combine all ingredients except for wonton wrappers.  Lightly grease a muffin tin and press one wrapper into each cup.  Brush with oil.  Bake 5 minutes, until golden.  Remove from tin and place on a baking sheet.  Fill with sausage mixture and bake an additional 5 minutes until bubbly.  Serve warm but they are also good at room temperature, and freeze well!

Texas Caviar

1 can each black beans, pinto beans, and black-eyed peas, rinsed and drained
2 fresh, chopped jalapeños, with seeds
1 can kernel corn, drained
1 small jar pimentos
1 C. diced onions
1 C. diced celery
1 can diced tomatoes, drained
Mix all together in a large bowl. Whisk together the following to make a dressing:
1/2 C. oil
1/4 C. apple cider vinegar
1/4 C. sugar
1/4 tsp. salt
1/8 tsp. pepper
Add enough dressing to bowl to lightly coat your "caviar".  Serve with scoop shaped tortilla chips!

My MasterChef Canada Story: The Finale

MasterChef Canada Season 3 is upon is!  The last few months I have been wondering what I would feel like at this moment.  A new crop is born.  My friends and I are the “old” home cooks.  Would the unveiling of the new cast of characters leave us Season 2 finalists completely forgotten?  Probably, yes.  In fact, even the kid at the elementary school who used to shout at me “Hi, Mrs. MasterChef!!” is back to addressing me “ Hi, Emily’s Mom!!”  But now that it is here, I realize I am okay!  I am very excited about the new season and am thrilled for the forty home cooks whose lives are being changed as they help to promote the show.  Of course, most of those will see very little time on television but for now, they must pretend that they could be the big winner!!  I found this hard to do when we were getting ready for the launch of Season 2.  We couldn’t give away any indication of where we would place, so even though I knew I would only see two episodes, I had to put on the face of a potential champion.  It was hard for me to see my Province, friends, and family get so excited when I knew they would be let down in just a couple of weeks.  But, that’s what I signed up for, so that’s what I did.  

I have promised for months to tell you what Alvin Leung, the Demon Chef, said to me that made me laugh out loud.  And now that there are a new bunch of stories ready to be told, I had better wrap up my saga, so here it goes…

During my audition in Calgary, I was asked by one of our fabulous producers to talk about the people that I cook for.  At some point, I mentioned that I sit on a lot of boards for community groups and I like to bring baking to meetings to use them as guinea pigs.  For whatever reason, she thought my volunteerism was really interesting.  Those from small Saskatchewan towns know that this is not out of the ordinary, but perhaps a Toronto producer would think it to be so.  It also came out that I am married to the Mayor of our town, so once again, “First Lady” status must have sounded like a bigger deal than it really is in a town of 600 people!!

When I presented for the first time to the MasterChef Canada judges in Toronto, trying to earn my white apron, I was asked various questions by them.  You do see some of this on television, but as you can imagine, so, so much hits the cutting room floor.  These same types of questions about my presence in the community and volunteerism came up.  The judges all tasted my Ten-Layer Torte and then proceed to make comments and ask more questions. When it was the Demon Chef's turn, the conversation went something like this:

Alvin:  “So, you cook a lot for your town?  And they all think you’re food is excellent, right?" (insert Alvin’s voice here)

Deanna:  “Uhhh…well, I guess, I don’t get a lot of complaints when I bring people food.”

Alvin:  “So, everyone likes you and your food.  I don’t know…Maybe THEY ARE AFRAID OF YOU!!!”

Deanna:  “Hahahahahaha”

Then I quickly stifled my laughter, wondering if I was going to be in big trouble.  I don’t think we’ve seen footage of too many people laughing at the Demon Chef so I was fairly sure, it wouldn’t make the cut, but in any case, I will always remember the hilarity of that conversation.  Chef Alvin’s dead-pan, serious accusation that I was feared because of all the power I hold.  Pure comedy gold.

I would imagine when the new season begins on February 14 (with an online sneak peek this Sunday!!), we will see many entertaining home cooks and I am looking forward to seeing our fantastic judges again.  I have to be honest, I have already picked my favourite home cook, as my friend April Lee Baker has been named as a top 40 finalist!  I am so proud of her already and Sundays won’t come often enough so I can see the next episode.  I wish the very best of luck to April Lee and the other 39 cooks as they pursue the MasterChef Canada trophy.  I can’t wait to see it unfold.  And of course, all the best to Chefs Claudio, Michael, and Alvin, and to everyone at Proper Television and CTV for a fantastic season!!  I am so proud to remain part of the MasterChef family…even if I am now the elder generation!