Category Archives: game day menu
Hi great foodie friends, can you just feel the excitement building for Super Bowl!? If you are one of the lucky ones to have tickets to see the big show live then this post will be for any other game day spread on another day!
Pulled Pork Sliders
Mozzarella Sticks courtesy of Giada from Food network.
Prabu Foods -Spinach Poppers I have tried these delectable bites and they are a perfect 1-2 bite flavour pow. Check out their Facebook page for where to buy these perfect treats. click here to go to Prabus facebook page
Any of these fantastic flavour filled Appies are sure to add to your game day party and as we all like to do eat great food, watch sports with great friends and cheer on our team!
You may also want to add some great veggies and dip and your favourite chips to the table to round out the spread. Salsa, guacamole and tortilla chips are always a fan favourite!
You Gotta Try This!
I hope you enjoy!
Go Team Go
Out of this world BBQ bacon wrapped chicken bites!
Happy Friday great foodie friends,
I have been putting together a Superbowl menu list and this is a MUST!
What you need:
*6-8 boneless and skinless chicken thighs (you could use chicken breast but the thighs are much more flavorful)
(If you can’t find boneless, the bone is easy to take out!)
*At least 1 lb of bacon (I love and use Geldermans)
*House of Q -house rub
*House of Q – Slow smoke gold BBQ sauce
(You could substitute the rub and sauce if needed but I really suggest you try to get your hands on these two beauties)
*Tooth picks (as many as the bites you prepare)
What you will do:
*If the thigh still has the bone in it remove it (it’s quite easy, just work two fingers down the bone and pull the bone out and down. At this point you can either pull the bone out or cut it out)
*Cut the thigh into bite size pieces
*Cut the bacon in half
*Now put your chicken bite on to the bacon and basically wrap or roll the bacon around the chicken and secure with the tooth pick.
*Now sprinkle both (all) sides with the rub (the amount is up to you)
*Now your ready to grill- I use a Cookina pad (similar to silpat) on my BBQ but you can cook it directly on the BBQ grill.
*Grill until the chicken and bacon are nicely browned and almost caramelized (approx 15-20 mins)
*Now it’s time to brush on the BBQ sauce on both sides and continue to BBQ for another few minutes – look for a perfect color and glaze with an ice caramelized finish.
Now all that is left is to plate these delectable treat and enjoy!
These will sure to be a winner so make sure that you make enough for all to try but be careful, they are honestly addictive.
Thank you as always to Brian Misko (BBQ Brian) of House of Q for the recommendations and tips not to mention the great run and sauces that help create these BBQ treats!
You Gotta Try These!
Pulled Pork- melt in your mouth goodness
Happy Wednesday good foodie friends, I had a dream……
So I thought it was time to give it a go!
This process is time consuming as many will tell you but it isn’t overly complicated…..
First let me say that all BBQ recipes are not all created equal and that taking your time on the front side and finding the right rub, the right sauce and the right method will pay you back in culinary magic!
I know that I repeat this time and time again but believe it to the core, first you must start from the heart and the soul and use that a your “cooking fuel” then throw in a cup full of confidence as well as a cup full of patience (especially with this recipe), you are sure to end up with a crown pleaser!
Ok, here we go!
What you will need:
*Approx 8-10 lbs of Pork butt /shoulder (you can use more or less) bone in or out -it doesn’t matter
*Approx 1/2 cup of your favorite BBQ sauce (home made or store bought, I used the award winning House of Q -Slow smoke gold – and it was worth it!)
*Approx 1- 1 1/2 cups of “rub” use your favorite ( again I used House of Q house rub, and it was fantastic!)
*QB BBQ sauce (QB =when enough is enough) for mixing in the pulled pork after you have pulled it.
What you will do:
*Slather the pork all over with the BBQ sauce
*Now cover the whole pork butt with the rub (pat it in to ensure it sticks and covers the whole pork butt. I also did this step the night before, covered it with foil and put it in the fridge) you can do this for as little as 15-30 minutes before if you would rather.
*Soak your wood chips for at least 60 mins (I did for a few hours) to ensure that they won’t catch fire.
Now put your chips in a foil pack and poke a few small holes in the top for smoking.
*Start your BBQ or smoker (I used my BBQ as it is accurate and has the ability to smoke) and set it for between 225-250 F.
What you will do is take your grill off and place the foil pouch on the plate below over the heated section of your BBQ)
Now put your pork roasting pan on the “non” heated side of your BBQ (not over the direct heat) and close the BBQ/smoker and let the magic happen.
I shouldn’t have left this comment so late but I credit the main bulk of this recipe to the BBQ master – BBQ Brian from the House of Q! I followed his advice and did a few things as most experienced cooks will and tweaked it to make it a little of my own! Thank you as always Brian for your great sauces, rub and advice!
I also want to mention at this time that I used Gelderman Farms Pork butt. The quality of the pork from this local family farm is absolutely noticeable and the difference in taste is immediately detected.
Back to the recipe…. This is now where the magic happens…. The best advice I received from Brian was
Now temperature (s) lead the rest of the path… I smoked the pork for approx. 2 1/2 hours but that was determined by the temperature reaching approx 145 F. Once the internal temperature of the roast reaches this 145 F you no longer need to smoke as the roast will technically no longer accept any more.
Leave the roast on the BBQ until it reaches approx 160 F or so…..
Now transfer the roast to a proper roasting pan ensuring that you retain and transfer all of the drippings (the flavor magic) into the roasting pan and cover completely with foil. It is your choice now if you want to continue cooking on the BBQ but I did move my pork to the oven and used the same temperature.
Now did I mention “patience”?
The roast now needs several hours to continue on its magic tasty path… It needs to reach an internal temperature of 190 F or above (this took my roast approx 8 1/2 hours). The rule of thumb is approx 60 – 90 minutes per lb.
Patience can’t be mentioned enough and is crucial to the end result …. So resist opening the oven to much (though you can turn the roast over for the first few hours if you want so that the roast evenly cooks, I only did it twice, once during the BBQ to oven transfer and once more… The I left the house for server all hours)
Once the Roast has reached 190 F or higher pull it out of the oven or BBQ, leave covered and let it cool down and rest.
Now remove but retain the liquid from the roasting pan for later and start the process of “pulling” your pork. Use forks or a fork and tongs and watch how perfectly the pork pulls apart! This is when you know you have had success…..
Now I added back in some of the drippings (the amount should be regulated based on how moist or dry your pork is… Now I added some House of Q -Apple Butter BBQ sauce (which I have read that it was created for this very purpose / dish as well as some “jerk” BBQ sauce for an added kick.
One big thing to mention is that both the House of Q rub and sauces are all Gluten Free!
I thought a perfect way to serve my first try at pulled pork was sliders…..
I made a simple slaw to pair with my slider and to add that genuine feel to a pulled pork sandwich….
What you will need:
*Use either a fresh pre packed slaw (no dressing) or 1 small head of green and red cabbage
*3 tablespoons mayonnaise or buttermilk
*3 tablespoons of cider vinegar
*1 tablespoon of sugar (I use organic raw)
*Sea salt and fresh black pepper to taste.
What to do:
Cut the slaw with a sharp knife and julienne the carrots.
In a separate bowl mix the the other ingredients until smooth. Now add the dressing to the slaw.
*Use your favorite bun (I used slider buns which are available almost anywhere these days)
*Spread a little Apple butter BBQ sauce or your favorite sauce on each bun.
*Top your bottom bun with a healthy amount of pulled pork. Drizzle a little BBQ sauce over the pork and now top that with Slaw…… Put on the top and enjoy!
You Gotta Try This!
Happy Tuesday great foodie friends…..
Just a quick read brought to us from BurgerBusiness.com
I had a quick read through this list hopeful to find a food truck in Vancouver making the list….I am sure we have someone that can step up? Lets get on the map!
The list looks like it has some good trucks to try, maybe make your way through from 1-55?
Click here to link to BurgerBusiness.com to see the list.
55 burger trucks to try
Thank you BurgerBusiness.com for your research!
You Gotta Try These!
Romer’s Burger Bar
Happy Friday great foodie friends!
Atmosphere: hip Westcoast, warm and inviting…they used a lot of natural neutral colours and materials that make the dining area and bar very inviting and comfortable.
Location: Yaletown- 1039 Mainland street, Vancouver, BC.
Ph: (604) 559-7210
Lunch at Romer’s……
I have been wanting to get down and try Romer’s for a while now….
It didn’t disappoint and is a great spot for you to head down with friends on your lunch time, after work or a great spot for a weekend night out!
First up something a little different, the Chorizodor burger: chorizo spiced pork and beef patty served with cheddar & pepper jack cheese & creamy boursin, fresh avocado and finished with diablo sauce.
Fresh garlic and sea salt
Truffle oil & Reggiano
Killer poutine – traditional
Spicy chili cheddar cheese fries
“The Best Short rub poutine”
Or Rockin Yam fries
Whatever your choice if you can share with someone it would be better as the burgers are big and the desserts are a must try!
Today….. Truffle oil & Reggiano it is….
If you saved room (let’s be honest, even if you didn’t I am sure you will still venture here..)
The choices are a simple this one or that one….
Romer’s famous drunken doughnuts: perfectly fried (not oily… Crisp on the outside ad perfectly soft on the inside) mini doughnuts dusted with icing sugar and served with 3 perfect pairing sauces to confuse you In a good way! Kaluha Nutella, lemon Limoncello, or delectable maple whiskey.
If you are not a doughnut fan, try the cookie – Warm double dark chocolate cookie- served with mascarpone frosting and chocolate Nutella.
The bonus that you should always look for is good people…. Romer’s has taken the time to train and enlist great personalities with friendly dispositions..
When you choose to spend your hard earned dollar you should expect good to great food and great service to create the perfect dining experience whether casual or formal.
Romer’s also carries a respectable list of craft beers that seems to change every so often… The staff can truly help you to pair the perfect beer with your meal… Just ask and they will be pleased to help!
I should mention that the menu consist of more than just burgers…. There is a great selection of salads, starters and Big bowl items sure to please.
I recommend that you try any one of Romer’s locations for a great meal with friends or family.
You Gotta Try This!
Happy Tuesday great foodie friends…….
There are so many great burgers out there right now that it would be a shame to “settle” for a mediocre one, wouldn’t you say?
Click on the link below to get a full list of voted top picks brought to us from Eater National.
Who doesn’t love a great burger? Take a look at these mouth watering beauties!
I see the closest one to us in Vancouver is SAMs Tavern in Seattle or Slow burger in Portland….
Stay tuned for a full list of Canada’s best burgers coming soon on my blog!
You Gotta Try This!
Braised short rib beef dip
Happy February happy fellow foodies….
While Super Bowl is in the air, food is on the mind!
This great dish is definitely classified as
and will warm the taste buds as well as the heart. It is truly a dish that requires time, but not a lot of effort.
what you will need:
* Approx 2 1/2 – 3 pounds of beef short ribs (approx 1 1/2 to 2 ” thick)
* 1 cup coarsely cut onion
* 1 cup of coarsely cut carrots
* 1 cup red wine
* 1 cup Ruby Port
* 7-8 sprigs of fresh thyme
* 7-8 sprigs of fresh sage
* 5 – 6 buds of fresh garlic
* Sea salt and fresh ground pepper to taste
*Approx 1 1/2 – 2 tablespoons olive or vegetable oil
What you need for the sandwich:
*A baguette of your favourite bread
*2 tablespoons of Mayonnaise
What to do:
*Pre-heat the oven to 350
*Heat the oil in the pan on med-high heat
*Sprinkle all sides of the ribs with salt and pepper
*Place the ribs in the pan and sear/brown all sides of the ribs- when the are browned nicely remove the ribs and set them aside
*Remove at least half of the oil and discard.
*Add the onions and carrots to the heated pan and cook for a few minutes turning them until nicely caramelized- then remove from the pan and set aside
*Pour the wine and port into the pan and “deglaze” the yummy bits.
*Add into the wine mixture the garlic, thyme, sage…ribs and carrots and onions.
If this pan is deep enough and oven safe (if not, transfer carefully to a proper size roasting pan), completely cover with foil and poke with a sharp knife to make a few small slits for steam to escape.
Now comes the patience….put in the oven for between 3 1/2 to 4 hours (turning the ribs carefully every once and a while)
When the ribs are done pull the pan out of the oven and let sit covered and in the braising liquids for approx 1/2 hour.
Now pull the meat off the bones and throw out the bones.
For your sandwich you can shred the rib meat as you will notice it will be fall off the bone tender.
Now using you favourite bread (I use Ciabatta) cut the bread in half and add a slice of havarti cheese.
Now mix the mayonnaise with a shake of garlic and a tablespoon of the braising juice and apply to the other side if the bread.
Place the shredded meat on either side of the bread and complete the sandwich.
Wrap the completed sandwich in foil and put in the oven for approx 7-10 mins.
While the sandwich is warming and the cheese melting, strain the braising juice and place into a small “dipping” bowl.
Remove the sandwich and arrange on the plate with the dipping bowl and enjoy!
The heartwarming flavours will touch your taste buds magically with every bite. We have have this rib recipe many times now and enjoy it beyond belief!
If you don’t want to have it in a “beef dip” serving, these ribs are an excellent dinner when served with root vegetables and either mashed potatoes or creamy polenta!
The out if this world smells of flavour from the dish will fill your home and make your mouth water.
You Gotta Try This!
Here we go….
Crostini with pesto garlic dollop topped with a mixture of cherry tomatoes mixed with shallots, red wine vinegar, sea-salt, pepper and Italian seasoning and mini pearl bocconcini. Drizzled with reduced balsamic.
Mini stuffed sliders perfectly seasoned and stuffed with red onion, cheese, garlic and the center with hidden prosciutto wrapped mini bocconcini.
Special secret sweet heat ancho chili chicken wings served with extra homemade special dip, fresh celery, cucumber and mini carrots.
Hi allBC foodie blogger
Check my food blog for game day menu