Game Day food or any day, for CBC's Weekend Morning Show

Yesterday, I brought in "Game Day" food ideas for CBC's Weekend Morning Show with host Nadia Kidwai.  I was inspired by Manitoba producers and some great options, so I made Manitoba Reuben Sandwiches with Old Church Bakery Sourdough Bread, Manitoba Beef Montreal style corned beef, instead of sauerkraut, I used Cook's Creek Kimchi.  For the other dish, I used Wild-Caught Argentinian pink shrimp with two dips, a Wasabi Sour Cream, and a Korean seafood dipping sauce. 

I used this particular shrimp because they are very tasty, easy to use, and, very importantly, are sustainable both environmentally and ethically.  That is, they are Fair Trade and use no slavery in the catching and production of the shrimp.  Ask your fish monger about other such products.

Manitoba Reuben Sandwiches

For each sandwich:
2 slices Old Church Bakery Sourdough bread
mustard
Emmenthal Cheese, sliced
Cook's Creek Kimchi
Healthy portion of Manitoba Beef's Montreal Beef
dressing:  1 tsp mayonnaise, 1-2 tsp Tahini, 1/4 tsp Hot Smoked Paprika, mixed
Butter

In one pan, bring meat up to temperature.  In another pan, place sandwich, prepared with other ingredients, open, to grill in a pan, with butter, on medium- low heat.  When both pans are up to temperature, transfer meat to the sandwich and close, finishing in one pan.  Serve immediately, or wrap in foil to warm up later.

Wild Caught Shrimp with two dips
  bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.

Manitoba Grilled Roast Beef and cheese sandwiches

I made these Manitoba grilled roast beef and cheese for CBC’s Weekend Morning Show with Nadia Kidwai. Roast beef ready sliced by Manitoba Beef, Sourdough Pumpernickel Rye by Old Church Bakery, “Trappist” cheese, as a new product to come. Mostarda, Beef, and Bread are available on every other Saturday at St.Norbert’s Farmer’s Market at the Eagles Club from 10-1.

Sourdough Pumpernickel Rye - Old Church Bakery
Roast Beef - Manitoba Beef
"Trappist" cheese - TBA from Loaf and Honey
Mostarda - from KarenFood
Dijon Mustard
Notre Dame Butter

Build your sandwich with these lovely ingredients and place on medium high heat pan with butter melted in the pan.  Turn over sandwich when browned.  Finish sandwich when cheese is melted.  Cut and serve immediately.

Enjoy!

 

Glammed up Grilled Cheese on CBC

This morning I had the pleasure of preparing and presenting the following grilled cheese sandwiches on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Works beautifully with Tall Grass Prairie Sour Dough Light Rye bread and Nature's Farm eggs.

I served the sandwiches with Rhubarb Chutney made with Ras el Hanout. 
Enjoy!

Glammed up Grilled Cheese Sandwiches

1 loaf Sour Dough Light Rye (Tall Grass Prairie Bakery)

Pear, Blue, Onion Jam and Dijon Grilled Cheese

For each sandwich:
1 heaping tbs onion jam (recipe follows)
thinly sliced pear
Dijon Mustard, to your taste
Benedictine Blue, or other yummy blue cheeses
2 slices bread
1 tbs butter

Assemble sandwich as follows:  Spread Dijon mustard on bread slices topped onion jam, thinly sliced pear and desired amount of blue cheese.  Close sandwich.  Bring skillet to medium - medium high heat and add butter.  Grill sandwich on each side until brown and cheese has melted.  Cut in half, plate and serve immediately.  Enjoy!

Onion Jam
1 -3 medium red onions or up to 12 shallots, thinly sliced
2-5 tbs olive oil
pinch salt
Optional:  1 tbs brown sugar
Pepper, to taste

On low to medium low heat, add olive oil and sliced onions to a skillet.  Let cook for 30 + minutes, stirring occasionally.  Add seasonings and optional brown sugar to speed caramelization.  When fully soften but not dry browned, add liquid to deglaze.  Deglaze with red wine, balsamic vinegar, juice or tea.

Roasted Red Pepper, pesto, Bocconcini, Cave aged Gruyere, soft fried egg

Prepare sandwich as above, stacking with desired ingredients but leave open, frying one slice of bread open.  Prepare a soft fried or over easy egg.  Place in sandwich and cover.  Serve and enjoy the beautiful mess.