This tasty dish is a great alternative to game day chili. It takes about 40 minutes to prepare (including cooking) and can be made a day ahead for easy game day entertaining.

2 hot Italian sausages cooked (about 1/2 lb.)
2 tbsp (30 mL) vegetable oil
2 cooking onions, diced
2 celery ribs, diced
1 green pepper, diced
2 cloves garlic, minced
½ tsp (2 mL) each salt and pepper
2 tbsp (30 mL) tomato paste
1 bottle lager beer (about 341 mL), such as Molson Canadian
1 28oz/798mL can diced plum tomatoes
1/2 cup (125 mL) white long grain rice (not instant)
½ lb sirloin, cut into ½ inch cubes
½ lb medium size shrimp (about 12-14 shrimp) peeled, de-veined and tails removed
1 tbsp (15 mL) very finely chopped chipotle pepper
1 tbsp (15 mL) lime juice
1/3 cup (75 mL) apprx. each chopped green onions and sour cream

Method

Cut cooked sausages into ½ pieces and reserve. Heat oil in a large pot or Dutch oven over medium heat. Cook onions, celery, peppers, garlic, salt and pepper until soft and fragrant about 5 minutes stirring often. Add tomato paste and cook stirring for 1 minute. Add beer, canned tomatoes and juices to pot and bring to a boil. Add reserved sausage, rice and sirloin and reduce heat to low. Simmer for 20 to 25 minutes or until rice is cooked. Add shrimp and chipotle pepper. Cook for an additional 3 to 5 minutes or until shrimp are cooked through. Stir in lime juice. Garnish each portion with approx. 1 tbsp (15 mL) sour cream and chopped green onions. Serve with roasted garlic bread.

Super, Super Bowl Sandwich

Traditionally used for "party spinach dip" a cottage loaf also makes a great sandwich exterior. Prepare this meal the night before the big game and serve with dill pickle wedges, Cole slaw and a mug of cold beer (it also tastes great with a glass of Chardonnay, ladies).

1 (575 g) large whole grain or pumpernickel round cottage loaf
1/3 cup (75 ml) mayonnaise
1 tbsp. (15 ml) each prepared mustard and horseradish
1 clove garlic, minced
¼ tsp (1 ml) each salt and pepper
½ lb. (250 g) thinly sliced deli roast beef
1 ½ cups (375 ml) shredded Monterey Jack cheese
2 cups (500 ml) lightly packed baby spinach leaves or mixed greens washed and dried
3/4 cup (175 ml) thinly sliced roasted red peppers
1 red onion, thinly sliced and sautéed

Method

Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside of the loaf to make a bread bowl, leaving atleast 1-inch of bread inside the crust. Combine mayonnaise, mustard, horseradish, garlic salt and pepper. Spread mixture all over inside of bread bowl and the cap. Place roast beef on bottom of bread bowl and layer with cheese, spinach, roasted red peppers and onions. Place cap back on sandwich and wrap tightly with plastic wrap. Refrigerate for atleast 2 hours or overnight. To serve, remove plastic wrap and cut into 8 wedges.
 

Recipes by:
Charmaine Broughton
Executive Chef
GOURMET ON THE LAKE