Game On! from page 112

SAVOURY PULL-APART BREAD 5 tbsp (75 ml) butter, divided 3 × 12 oz (340 g) tubes biscuit dough 2 cloves garlic, minced 2 tbsp (30 ml) chopped fresh or dried curly parsley ¼ cup (60 ml) chopped cooked bacon 2 tbsp (30 ml) chopped fresh jalapeño ¼ cup (60 ml) shredded cheddar ½ cup (125 ml) ranch dip, to serve 1 Preheat oven to 350 F (175 C). 2 Grease a 9 or 10-in (23 or 25 cm) Bundt pan with 2 tbsp (30 ml) butter. 3 Remove biscuit dough from packaging. Place on a cutting board and cut each tube into 1-in (2.5 cm) rounds. There should be 5 rounds per tube. Form each round into a ball using your hands. 4 In a heatproof bowl, place remaining 3 tbsp (45 ml) butter, garlic and parsley. Microwave on high for 30 seconds or until butter has melted. In another bowl, place bacon, jalapeño and cheddar. 5 Roll half the dough balls in bacon mixture. Roll other half in butter mixture to coat. Place dough balls in Bundt pan, alternating flavours until they are all in pan. Bake for 40 to 50 minutes or until golden brown and cooked through. 6 Remove from oven and allow to rest 10 minutes. Serve with ranch dip. Serves 5 to 8 PAIRS WITH FERNIE BREWING CRAFT COLLECTION BC $24.79 392343 12 × 355 ml MODELO ESPECIAL Mexico $15.99 6619 6 × 355 ml

MAPLE MUSTARD‑GLAZED CHICKEN WINGS 1 tbsp (15 ml) butter 3 cloves garlic, minced ¼ cup (60 ml) Dijon mustard ¼ cup (60 ml) maple syrup 1 tbsp (15 ml) red wine vinegar 15 to 20 chicken wings 1 tbsp (15 ml) all-purpose flour 1 tbsp (15 ml) cornstarch salt and pepper, to taste 1 Preheat oven to 425 F (220 C). 2 In a small saucepan on medium heat, melt butter. Add garlic, Dijon mustard, maple syrup and vinegar. Bring to a boil and cook for 2 to 5 minutes or until slightly thickened. Remove from heat and allow to cool. 3 In a large zip-lock bag, add chicken wings. Add flour and cornstarch, then season with salt and pepper. Close bag and shake to coat. 4 Line a baking sheet with parchment paper and place chicken wings evenly. Spray with a light layer of cooking oil and bake for 20 minutes or until golden brown and lightly crispy. 5 Remove from oven and place in a large mixing bowl. Pour glaze over wings and toss to coat. Return wings to baking sheet and cook for an additional 8 minutes. Serve warm and enjoy. Serves 5 to 8 PAIRS WITH

BEER & CHILI CHEESE DIP 1 tbsp (15 ml) vegetable or grapeseed oil 1 lb (450 g) ground beef 1 tbsp (15 ml) taco seasoning, or to taste 2 tbsp (30 ml) butter 2 tbsp (30 ml) all-purpose flour 1 cup (250 ml) milk, plus more if needed 1 cup (250 ml) lager beer 2 cups (500 ml) shredded cheddar 2 green onions, sliced ¼ cup (60 ml) chopped cilantro leaves ½ jalapeño, sliced 1 bag tortilla chips, to serve 1 In a large skillet on medium-high heat, heat oil. Add ground beef and gently break apart using a wooden spoon to create mince. Cook for 5 to 7 minutes and add taco seasoning. Set aside to cool. 2 In a 9-in (23 cm) cast iron skillet, melt butter. Add flour and whisk to form a roux. Add milk and beer and cook a few minutes until thick. Add cheddar and whisk to combine. If mixture is too thick, add a small amount of milk to thin. 3 Serve dip warm topped with ground beef mixture. Garnish with green onions, cilantro and jalapeño, and serve with tortilla chips. Serves 5 to 8 PAIRS WITH MONTES LA FINCA CLOS D’ANGEL CABERNET SAUVIGNON Chile $17.99 166342 INGREDIENT IN & PAIRS WITH

KONO SAUVIGNON BLANC New Zealand $19.99 58032 PARKSIDE DAWN PILSNER BC $12.79 442968 4 × 473 ml

PARALLEL 49 CRAFT LAGER BC $21.99 449959 12 × 355 ml



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