When guys get together to watch a game, go hunting, have a meeting or hang out, hearty and hopefully healthy foods are needed. For ease of serving and convenience, use tin foil pie plates rather than paper plates, as they are sturdier, have a higher rim and can be washed for reuse if desired.
Slow cookers will keep hot foods hot until hunger strikes. Keep cold foods refrigerated until serving time.
A make-your-own sub sandwich bar is an easy option for a guy gathering. Gather a selection of meats, cheeses, vegetables, pickles, condiments and buns and the guys can build their own sandwich.
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Ciabatta or panini buns will hold a lot of filling. Consider having gluten free bread or buns as an option.
Select a variety of meats, some shaved and the rest thicker sliced. Some basics are ham, roast beef, turkey and/or chicken breast and sausages, such as Italian, garlic, salami or peperoni.
Provide a variety of cheeses such as cheddar, Swiss, provolone and smoked cheeses.
Vegetables can range from fresh and crunchy to pickled. Slice tomatoes, cucumbers and peppers for easy serving. Add a container of chopped lettuce and a variety of pickles such as sliced dills, pickled carrots, olives and hot peppers.
Basic condiments should include mayonnaise, mustard and relish. Other options are hot sauce, hummus and a selection of dressings like Italian, French or blue cheese.
A tin foil plate would easily hold the sub and any extra pickles or sides.
Cowboy caviar
Also known as Texas caviar, it is not just another salsa recipe. Rather, it is a combination of fresh vegetables and beans. With its chunky texture, spicy flavour and bright colour, it is more like a salad but works well as an appetizer with tortilla chips or as a vegetable side dish with sub sandwiches, a barbecue or for a potluck.
Yield: about six cups/1.5 litre.
- 2 – 19 oz. cans six bean mix, drained and rinsed 2-540 mL
- 12 oz. can whole kernel corn 341 mL
- 1 1/2 c. diced Roma tomatoes 375 mL
- 1 jalapeño pepper, chopped (optional)
- 1 yellow bell pepper, chopped
- 1/2 c. red onion, chopped 125 mL
- 3 tbsp. olive oil 45 mL
- 2 tbsp. red wine vinegar 30 mL
- 1 tbsp. Worcestershire sauce 15 mL
- 1/2 tsp. seasoned salt 2 mL
- 1/2 tsp. ground cumin 2 mL
- 1/2 tsp. ground black 2 mL
- 1/4 c. chopped cilantro or parsley 60 mL
- tortilla chips
- Gluten-free rice crackers
The original recipe called for a can each of black-eyed peas and black beans. I found the mixed beans added more variety.
In a large mixing bowl, combine beans, corn, tomato, bell pepper and red onion. For a spicy dish, leave seeds and white flesh intact when chopping the jalapeño. For a little less spice, discard the seeds or omit the jalapeño.
Some people are not cilantro lovers so either omit it or add parsley as an alternative. Add either one just before serving.
For the dressing, combine olive oil, vinegar, Worcestershire sauce, seasoned salt, cumin and black pepper. Shake to combine. Add to vegetables and mix well. Serve with tortilla chips and gluten-free rice crackers.
Make up to two days ahead of serving and store in the refrigerator. Leftovers keep well for five to seven days in the refrigerator, but vegetables will lose some of their crunch.
Adapted from www.thepioneerwoman.com.
Roasted red pepper hummus
This is a delicious and healthy snack that is a great dip for veggies or served on flatbread. It could also be a condiment to serve with sub sandwiches.
Yield: 12 servings, about three cups/750 mL.
- 1 small roasted red pepper (see below)
- 2 tbsp. chives, chopped 30 mL
- 2 c. cooked or canned, no salt added chickpeas 500 mL
- 1/2 – 1 clove minced garlic, or to taste
- 1/3 – 1/2 c. tahini, sesame paste (or 1/2 tsp./2 mL toasted sesame oil) 75 – 125 mL
- 1/4 tsp. cumin, or to taste 1 mL
- juice of one large lemon
- salt to season to taste
- 1/4 tsp. pepper, optional 1 mL
- 1/2 tsp. crushed chili flakes for added heat, optional 2 mL
- olive oil
- chopped parsley
Drain chickpeas and reserve the liquid. Rinse and place chickpeas in a food processor and process until very creamy. Add reserved chickpea liquid a tablespoon at a time to aid processing. Add other ingredients except roasted red peppers and chives, blend well. Thin to desired consistency by adding more reserved chickpea water. A thicker hummus is good for sandwiches. For a dip, a thinner consistency is preferred.
Adjust seasoning to taste.
Fold in diced roasted red pepper and chives. Refrigerate for a day before serving to allow flavours to develop.
Traditionally hummus is served with drizzled olive oil and chopped parsley.
Serve with fresh vegetables or spread on naan or sourdough bread or crackers.
Adapted from rockrecipes.com.
To roast red peppers:
Preheat oven to 450 F (230 C). Cut peppers in half and remove stems, seeds and membranes. Lay peppers on a foil-lined baking sheet, cut side down. Roast for 15 to 20 minutes or until skins are very dark and peppers have collapsed. There is no need to rotate or turn the peppers. Once skins are blackened, remove from oven.
Place hot peppers into a paper bag to steam for about 10 minutes to help loosen the skin. Or let peppers cool for a few minutes until cool enough to handle and peel skins off. Discard skins.
Use in a recipe or store in refrigerator, in an airtight container, for up to one week, or freeze in a sealable plastic bag for up to three months.
Adapted from daringgourmet.com.
Buffalo chicken sloppy joes
This recipe takes two favourites, buffalo chicken wings and saucy sloppy joes, to create a spicy saucy buffalo chicken sandwich filling. The mixture can be made ahead and reheated in a slow cooker.
Serves eight.
- 2 tbsp. unsalted butter 30 mL
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 tsp. salt 5 mL
- 1 tsp. ground black pepper 5 mL
- 3 cloves garlic, finely chopped
- 2 lb. ground chicken or turkey 1 kg
- 14 oz. can tomato sauce 398 mL
- 1/4 c. chili sauce 60 mL
- 2 tbsp. honey or brown sugar 30 mL
- 2 tbsp. Worcestershire sauce 30 mL
- 1/4 – 1/2 c. buffalo sauce or hot sauce 60 – 125 mL
- 8 hamburger buns
In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion, carrot, celery, salt and pepper. Cook until vegetables are softened but not browned, three to four minutes. Add garlic and cook until fragrant, about 30 seconds.
Add ground chicken or turkey and cook until meat is crumbly and no longer pink. If watery, drain some off the meat.
Add tomato sauce, chili sauce, honey and Worcestershire, stirring well to combine.
Add buffalo sauce one or two tablespoons at a time to reach desired taste. Stir to combine and simmer until heated through.
Serve meat filling hot on hamburger buns with crumbled blue or feta cheese and ranch or blue cheese dressing. Add extra hot sauce if desired. As a side, serve carrot and celery sticks or Cowboy caviar.
If making ahead, allow filling to cool completely; then store in an airtight container in the refrigerator.
To reheat, place in a slow cooker at least two hours before serving time. Heat on low, stirring occasionally, until hot. Filling could also be frozen, then thaw in refrigerator for 24 hours before reheating.
Adapted from www.thepioneerwoman.com.
Other guy food options include a nacho bar or serving premade sausage rolls, pot stickers, chicken wings or ribs. Serve these with a vegetable plate and dip, hummus or Cowboy Caviar.
Caramel fruit dip bar
Everyone likes a little something sweet, whether to end a meal or as a light snack. One option is individual portion containers of caramel sauce with a selection of fruits and cookies.
Purchase caramel sauce for the number attending, with a few extras for those who would like seconds.
Arrange strawberries, grapes, pineapple spears, apple slices and banana chunks on a platter. To prevent the apples and bananas from turning brown, dip into a bowl of lemon juice before placing on the platter. Shortbread or oatmeal cookies, graham wafers or plain crackers also make good dippers.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
