TASTY TIDBITS: Stanley Cup food for thought

Appropriately my comeback column is about the Vancouver Canucks.

Appropriately my comeback column is about the Vancouver Canucks.

The team came back to win it all with San Jose and in the last 12 seconds of the third period, sent us into overtime – wow!

They did it and they are going after the Stanley Cup! It was tense, it was exciting and it was so much fun.

In the second overtime period we were part of it all, see how I say we, because boy were the fans into the game, including me, cheering and pumped to be right behind them.  Every player out there did a great job but Bieska had the crowd hoarse and on their feet.

Thanks to Steve, the new big screen TV at Clyde’s was the centre of celebration.

With that last goal, the cheering and friendship of everyone there was unbelievable.

Thanks to Patti and her incredible staff we enjoyed wings with the game. It was great to not have to cook.

Every game time comes right at dinner time and cooking or eating a full meal just does not work.

Munchies and appetizers, that’s game night dinner and my menu for hockey nights in Canada. We hauled the extra TV upstairs to the deck invited some friends over and I whipped up some delicious finger food to enjoy all the action.

You can munch as you watch or grab a plate between periods and easily cleanup.

I have found a new vegetable spread that’s perfect on crackers, spread on small rounds of bread, topped with cheese or mixed with hummus and used as a dip with crudités. Try a hot buffalo chicken dip.

No-bones chicken wings dip

  • 1 package cream cheese (8 oz) softened,
  • 2 cups sour cream,
  • 1 cup blue cheese salad dressing,
  • 1/2-cup buffalo wing sauce,
  • 2-1/2 cups shredded cooked chicken,
  • 1 cup shredded cheese (provolone or mozzarella)

In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and cheese. Transfer to a greased baking dish (2 quart), cover and bake at 350 degrees for 25 to 30 minutes or until hot and bubbly.

Serve warm with raw vegetables and crackers.

Chili lemon prawns

Get these wonderful prawn skewers marinated the night before for lots of flavor.

  • 2 tablespoons olive oil,
  • 3 tablespoons liquid honey,
  • 1/4-cup sweet or regular chili sauce,
  • 1 teaspoon finely grated lemon zest,
  • 1/4-cup lemon juice,
  • 2/3 cup chopped fresh parsley (or 1-1/2 teaspoons dried),
  • 2 shallots finely chopped,
  • 1 teaspoon seasoned salt,
  • 2 teaspoons dried crushed chilies,
  • 2/3-cup dry white wine (or alcohol-free),
  • 1 kg raw prawns (about 25 to 30), short bamboo skewers-soaked in water for minutes.

Combine all ingredients except prawns in large bowl, mix. Add prawns, cover and marinate over night or for three hours, turning several times.

Remove prawns. Pour marinate into saucepan and bring to a boil.

Boil for five minutes.  Thread prawns onto soaked skewers lengthwise and place on ungreased baking sheet.

Broil for about two to three minutes each side, basting with marinade.  You can also stir fry the prawns and serve without using the skewers.

The thrill of the game, the action of the players and the energy of the fans – hockey and food, it’s what we live for!

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