Super Bowl grub. Kick it up a notch!
“What will you be serving at your Super Bowl party? It doesn’t have to be all about Bud Light and Buffalo wings!
We wanted to offer an alternative for your Super Bowl party this year so we brought in the food experts. The folks from Liaison College to offer up some easy tips and recipes to make this year’s party the best one yet. Food and drink is an important part of making any party a great one and this day in fact is the 2nd largest in terms of food consumption in the USA.
If there is anyone that knows football and food it’s Liaison College founder Rudy Florio, former Alouette running back. (1973-1977). Rudy played in 2 Grey Cups and won the trophy in 1974. Nicknamed “Captain Crunch” and Special Teams Captain it’s not surprising that food would be his next area of victory. Founded in 1996, Liaison College is Ontario’s #1 culinary arts and chef training facility now with 10 locations. If food is your passion, you can become a chef (professional or just for pleasure) in less than a year, with hands on training, small classes, commercial grade equipment and a 90% placement rate your dream of being part of this illustrious profession
This article was first posted on TheWineLadies.com in February 1st, 2010.
Award winning Chef Shawn Whalen from the Liaison College Toronto West didn’t disappoint us with 3 delicious Super Bowl party recipes. Chef Whalen’s Super Bowl menu is based on the premise that the party is going to be at least 4 hours long. Keep it simple and easy to prepare with little fuss and of course something that is going to offset the beer and wine that will be consumed at the party.
His three touchdown Super Bowl tail gate party dishes for this year; Snow Crab Cakes with Cajun Mayo paired with Finger Lakes Shaw Vineyard Pinot Grigio, Shrimp and Chorizo Rice Pilaf and Smoked Pork Hocks with Sauerkraut both paired with a Finger Lakes Shaw Vineyard Cabernet Sauvignon. All the three recipes are included here at the end of the article.
All of these recipes were paired up with Shaw Vineyard from the state of the New York Jets. A refreshing LiBella Pinot Grigio 2008 and stunning Shaw Vineyard Cabernet Sauvignon 2005 were hand delivered, driven in to Toronto by Steve Shaw Jr., the Marketing Manager ( Thanks Steve!) for this small boutique style winery located on the pristine waters of Seneca Lake in the Finger Lakes. We were so impressed with the award winning Cabernet Sauvignon with its great depth and complexity able to rival some of the very fine wines of Bordeaux. Although sold only in New York State at the moment, the wine can be obtained through Shaw Vineyard’s wine agents and distributors and available across the USA. Contact Steve for more information. Shaw Vineyard
It is worth the effort!
Liaison College also has a series of fabulous YOU TUBE videos with great recipes and entertaining tips. Here’s a classic one…. Super Bowl Pulled Pork by Chef Mark Super Bowl Pulled Pork by Chef Mark Duncan.
Chef Shawn Whalen’s Super Bowl Party Recipes.
Snow Crab Cakes with Cajun Mayo (makes 900 g or 2lbs)
Ingredients:
Metric Imperial Crab Cakes: 450 g Crab Meat 1 lb, 45 ml Grape Seed or Vegetable Oil 3 tbsp, 2 Stalks Celery, Cleaned, Diced Small 2 stalks, 1 Pc Onion, medium, Peeled, Diced Small, 1 Pc Red Pepper, Diced Small, 1 Pc Yellow Pepper, Diced Small 1 pc, ¼ bunch Parsley, Cleaned, Chopped ¼ bunch, ½ loaf White Bread, Crusts Removed, Diced Small, 75 mL, Mayonnaise 5 tbsp, ½ pc Lemon Juice, 100 mL Eggs Beaten 3.5 oz, To taste Salt and Pepper, To taste 60 mL Grape Seed Oil 4 tbsp, 100 mL Mayonnaise 3.5 tbsp, To taste Cajun spice.
METHOD:
Crab Cake: 1. Preheat non-stick skillet or sauté pan. 2. Drain and squeeze the crab of all liquid. 3. To hot skillet, add oil, celery, onion, red and yellow pepper and sauté until tender and soft to the bite. 4. In a mixing bowl, incorporate all dry ingredients including crab. Add mayonnaise and lemon juice. 5. Season with salt and pepper to taste and add eggs. Mix well to incorporate. 6. Preheat non-stick sauté pan to medium-high. 7. Form crab cakes into 75 g patties (or whatever size necessary) 8. Add oil and fry the crab cakes until golden brown. Check the centre of the crab cake to ensure a temperature of 165F has been reached. If necessary finish in the oven. 9. Mix the mayo with the Cajun spice Shrimp and Chorizo Rice Pilaf (Serves 6).
Chorizo Rice Pilaf
Ingredients:
450 grams Chorizo sausage, sliced into coins, 200 grams Shrimp, peeled and deveined, 2 tbsp Grape seed oil, optional 2 pc Onions, small diced, 1 pc Red pepper, small diced, 1 pc Yellow pepper, small diced, ½ pc Jalapeno pepper, seeded and minced (optional), 4 cloves Garlic, minced, 2 Chorizo sausage, sliced into coins 200 grams, Shrimp, peeled and deveined, 2 tsp Chili powder 1/2 tsp, Ground black pepper, 1 tsp Salt, 1.5 cup Long grain white rice, soaked and rinsed 1 can Red kidney beans, strained and rinsed 1 cup Red tomatoes, chopped 625 mL, Chicken broth, 1 bunch Green onions, sliced.
Method:
1. Preheat a frying pan. 2. Sauté the chorizo sausage, to caramelize. Remove and set aside. 3. Immediately place onions and sauté until tender. 4. Add red, yellow and jalapeno peppers, as well as minced garlic. Sauté for one minute longer. 5. Season with chili powder, black pepper and salt. 6. Add rinsed rice and stir until mixture is well distributed. Add kidney beans, chopped tomatoes and chicken broth, gently stir and taste for seasoning. Turn skillet off. 7. Carefully pour the mixture into a rice cooker 8. Close lid and cook according to rice cooker directions. 9. Serve rice garnished with green onions. Tips If no rice cooker is available, place the ingredients into a covered sauce or stock pot and place in the oven for approximately 20-30 minutes or until the rice is cooked.
Smoked Pork Hocks with Sauerkraut (Serves 4)
Ingredients:
Metric Imperial Pork Hocks: 15 mL Vegetable oil, 1 tbsp 450 g Double smoked bacon, sliced 1 lb 1 Large onion, sliced 1 900 g Sauerkraut, drained 2 lbs, 10 mL Celery seed , 2 tsp 10 mL Marjoram 2 tsp, 1 tbsp Paprika 15 mL, 1 L Pure apple juice 35 oz ,To taste Salt and pepper To taste, 3 x .5 kg Pork hocks, trimmed 3 x ½ lb.
Method:
1. Preheat a large sauté pan or pot. 2. Add the oil to the pan and sauté the bacon in the skillet until lighlightly caramelized, add the onion and cook until soft. 3. Add the sauerkraut and mix well. Add the celery seed, marjoram and paprika and incorporate. 4. Add the apple juice and simmer for 5 minutes, season to taste. 5. Place a layer of the sauerkraut in the bottom of a Slow Cooker, add the pork hocks and add the rest of the sauerkraut on top. 6. Program the slow cooker to high and cook for 4 – 5 hours or until the pork hocks are very tender. Tips If no slow cooker is available, cook in a covered sauce or stock pot in the oven until tender.
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For more information please contact The Wine Ladies at info@thewineladies.com 
From The West… Jak Meyer of Meyer Family Vineyards After 3 long years of searching Jak Meyer, 
Having fun and making excellent wines is the family philosophy and Jak was only too happy to oblige and agree to be our West Coast winemaker for our friendly battle of the wines event 
With a vast inventory and extensive show space we have something to suit all tastes, ensuring a visit to either of our locations will be a pleasant one. Our outstanding online gallery provides the opportunity to view our full inventory, regardless of its location. We invite you to call upon our expertise when selecting antiques or fine art for your personal collection. Up coming exhibits at Rumi Galleries October 1st-15th Nicholas Malcolm Nicholas Malcolm was born in 1958. Following in his father’s footsteps Nicholas began working as an apprentice in the family’s real estate business. After two years of studying economics at McMaster University, Nicholas took on the role of designing and developing residential spaces. It was during this period that he discovered his passion for fine art, experimenting with colour and design while painting all forms of walls, balconies, apartment complexes and houses. In 2007 Nicholas set up his own private studio and began to express himself through a series of experimental works. His current series is a development of his living experience and follows in the footsteps of the Automatists. 
November 12th – 26th Sonja Hidas Sonja Hidas was born in Montreal, Quebec in 1968. She studied Illustration and Design at Dawson College, Montreal, 1985-88. Sonja received recognition provincially in 2007 when her work was selected for the cover of Community Matters by Community Arts Ontario. In 2008 she was awarded grants by the Ontario Arts Council and The City of Mississauga for Hot Box Mississauga, a multi-arts community installation for the celebration of the 30th anniversary of the historic Mississauga Train Derailment and Evacuation of 1979. In 2009 Sonja was mentored by Reinhard Reitzenstein as part of the Burlington Sculpture Mentorship project. She continues to work with him on HotBox Joshua Creek, an outdoor educational program located at the Joshua Creek Heritage and Arts Centre, that will produce environmentally-friendly and site specific installations in Oakville, Ontario. 
Thanks to all of our sponsors: Advanced Rejuvenation, AgilityGuard, Aradia Fitness, Blue Heel Dance Studios, Burning Kiln Winery, Coveted Cakes, Diamond in the Ruff Golf Course and Cottages, Muskoka, Gear Music, Inspire Cosmetics, Jonathan Quinn, Jet Baby, Kitchen Designers Plus, Many Faces Hair Salon, Meyer Family Vineyards, Robinson Interior Design, Silkeborg, Some Like It Hot Yoga, Rumi Galleries, 3S’s Restaurant, T-Zone, The Wine Ladies, Wine Awakenings.
We are thrilled that Burning Kiln is our feature winery for Ontario and look forward to experiencing the above four wines, paired with the dishes masterfully created by Chef Lan Hoang of 
Assistant Winemaker Patricia Fixter We mentioned “adventure” for the palate but there is more. Within walking distance from the winery is a completely unique ultra-luxurious eco-resort experience. Another kind of adventure, not for the faint of heart, a true thrill, loads of fun and a must for the active soul! New this summer zip lining, imagine gliding through the forest on a world class 
Return to the tasting room, enjoy a glass of first class wine, I’ll take a Pinot Noir, light lunch of local delectables and relish your sense of adventure! We’re booking our Burning Kiln visit soon, wine tasting and zip lining…anyone want to join us? 
East Meets West Wine Celebrity Winemaker’s Dinner….with The Wine Ladies ……a fundraiser in support of ArtHouse Join us September 22nd 2nd, 2011 for a spectacular evening of sensory sensations, set in the “singingly stylish” 
