Here’s what I had to say today on Alberta@Noon, about the kind of food to serve at your Grey Cup celebration:

SO ARE YOU A FOOTBALL FAN?

Actually, I don’t usually pay a lot of attention to televised sports but I have to say, football is the one game I do like to watch.

And growing up in Saskatchewan, as you know, means I will always be a Rider fan. So I did get a little excited when my team advanced to the Grey Cup again this year. I think it’s a great excuse for a party.

SO WHAT KIND OF FOOD DO YOU SERVE AT A GREY CUP PARTY?

Well, you know in my last cookbook, The Guy Can’t Cook, I devoted an entire chapter to the sporting event menu – something I called He’s Got Game.

When people gather in front of the TV to watch a big game, like the Grey Cup, you know they’re going to need some hearty finger food for noshing in their seats, and something more substantial for half-time or after-the-game dining.

But as the cook, you don’t want to miss out on the sports action, so the ideal menu revolves around foods you can prepare in advance.

SO LET’S TALK ABOUT NOSHING – WHAT IDEAS DO YOU HAVE FOR SNACKS DURING THE GAME?

Of course you need munchie stuff – I like to serve a good baked corn chip with some spicy tomato salsa or bean dip.

You can also warm those corn chips up in the oven – top them with some refried beans, chopped chilies and cheese for easy nachos.

Big bowls of popcorn are perfect for munching, too – I like to drizzle it with a little butter and add some finely grated Parmesan cheese or unusual spice mixtures like barbecue spice or Cajun spice mix.

WHAT ABOUT HOT SNACKS?

Wings are classic. You can marinate wings in advance and then just pop them in the oven and bake them while you’re watching the game.

I have two ways of making wings – sticky wings that are sauced in a combination of garlic, ketchup, honey, lime juice and chipotle chilies, then baked for 45 minutes at 375 F.

Or the crispy wings that are marinated in lime juice and hot sauce, then rolled in a spiced cornmeal and flour mixture, and then fried in hot oil or baked for about 30 minutes at 400 F until crispy and golden.

If you want your wings really really hot, use Asian chili paste in the marinade.

And to temper the heat, make some kind of creamy sauce – blue cheese and mayo or avocado sauce – for dipping the wings.

YES, MEATY STUFF IS ALWAYS GOOD FOR THE FOOTBALL CROWD – ANY OTHER FAVOURITE FOODS?

I like to make meatballs or sausage bites, for noshing.

If you buy a good garlic ham sausage – like the one from my favourite Polish butcher, Jan’s Meats – then you can just cut it into thick diagonal slices and make a sauce with barbecue sauce, maple syrup, Asian chili paste and a little rye whisky, then heat the sausage in the sauce, until its nicely glazed, and serve it with toothpicks.

Or you can make meatballs, and use a similar spicy barbecue sauce to glaze your meatballs.

When I make meatballs, I use a combination of ground beef and pork, with some breadcrumbs, onions and a little grated Parmesan cheese, and then I shape the meatballs and bake them in a 400 F oven for about 15 minutes until they’re nice and brown. Then you can add them to any kind of tomato or barbecue sauce that you like, or even a creamy mushroom sauce.

WHAT ABOUT THE MAIN MEAL ON GAME DAY?

Any kind of casserole or stew that you can make ahead and reheat works well, something hearty and casual, like shepherd’s pie, lasagna or chili.

I like to do something easy, that’s simmering on the stove, so there’s no need to be stuck in the kitchen and miss the action. And I like a serve-yourself buffet or build-your-own type of meal. You can set up your buffet with dishes and cutlery and let your guests serve themselves.

For Grey Cup, one of my favourite meals starts with a big pot of chili and then I let people build their own tacos or tostadas. I put out lots of fresh toppings on the buffet bar – garnishes like shredded cheese, chopped fresh tomatoes, green onions, sliced black olives, shredded lettuce, salsa and sour cream – and let my guests make their own tostadas, like little pizzas piled on crispy tortillas, or wraps with fresh whole wheat or corn tortillas.

AND YOU DID BRING A RECIPE?

Yes, I have the recipe for my Hungry Man Chili Con Carne Tostadas, from my book, The Guy Can’t Cook.

It’s a classic chili, made with lean Alberta ground beef and pinto beans. You can make it as spicy as you like, and just leave it simmering on the stove while you watch the game.

And I have to say - Go Riders Go!

 

RECIPE

HUNGRY MAN CHILI CON CARNE TOSTADAS

Make this classic chili the night before, then put it in the slow cooker to simmer on game day and you can serve it during the half-time show without leaving the couch. From The Guy Can’t Cook, by Cinda Chavich (Whitecap Books).

1 tablespoon (15 ml) oil

1 1/2 pounds (700 g) medium ground beef, browned

1 large onion, chopped

2 cloves garlic, minced

1/2 red bell pepper, diced

1 jalapeno pepper, seeded and minced

2 tablespoons (25 ml) chili powder

1 teaspoon (5 ml) each: cumin and paprika

1/2 teaspoon (2 ml) salt

14-ounce (398-ml) can tomatoes, pureed in the blender

14-ounce (398-ml) can pinto beans, rinsed and drained

1/2 teaspoon (2 ml) Asian chili paste (or more to taste)

3/4 cup (175 ml) water or broth

1/4 cup (50 ml) tomato paste

salt and freshly ground black pepper

Garnishes: chopped green onions, sliced black olives, sour cream. shredded cheddar

crispy corn tortillas  or whole wheat tortillas (optional)

In a large sauté pan, heat the oil over medium high heat and fry the ground beef, breaking it up with a fork, until it begins to brown.

When the beef is nicely browned, drain any excess fat and add the onion, garlic, red pepper and jalapeno pepper. Sauté together for 5 minutes, then stir in the chili powder, cumin, paprika and salt. Cook for a minute, until the spices are fragrant, then stir in the pureed tomatoes, beans, chili paste, water and tomato paste.

Bring the chili to a boil, then reduce the heat to low, cover the pan and simmer the chili for 20 minutes. Remove the lid and continue to simmer until the chili is thick. Season to taste with salt and pepper to taste, and add a little more chili paste if you like it hotter.

Place the chili in a slow cooker and keep warm until ready to serve. Pass the corn tortillas for making tostadas or wraps, or simply serve the chili in bowls with garnishes. Serve 4-6.

WISE GUY: A tostada is kind of a loaded Mexican pizza – a crispy corn tortilla topped with chili, cheesy con queso sauce and then some fresh shredded lettuce, tomatoes and olives for colour and crunch.  Just fry a dozen corn tortillas in oil until crispy and set out the chili, cheese sauce and garnishes and let your guests create their own spicy combinations.