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Big Game Meal

Kale, Italian Style

  • 1 large bunch fresh Kale, washed and cut into bite size pieces
  • ½ Cup water
  • 2 garlic cloves – crushed
  • 5 sundried tomatoes, thinly sliced
  • 5 Tablespoons Olive oil
  • Sea salt and freshly ground pepper

Place kale and water into a pan with a tightly fitting lid.  Steam kale for 5-7 minutes, until kale is tender and cooked.  Drain water from kale, return the pan with kale in it back to the heat of the stove.  Make a small whole in the middle of the kale and add olive oil into the centre of the pan and place the garlic into the oil.  Saute the garlic until it starts to brown, this happens very quickly, so don’t walk away!  Add the tomatoes, salt and pepper and mix into the kale.   Saute for a further 5 minutes. Serve warm with Chili and scones.

Cheddar Corn Scones

  • 3 ½ Cups of Flour
  • 2 Tablespoons of baking powder
  • 1 teaspoon of dry mustard
  • 1 teaspoon sea salt
  • ¾ Cup fresh butter, softened
  • 1 ½ Cups old cheddar, grated
  • 1 Can (14oz) Cream style corn
  • 2 fresh eggs, beaten
  • 2 Tablespoons Milk

Preheat oven at 425.  Mix all the dry ingredients together into a medium size bowl, flour, baking powder, mustard, and salt.  With a pastry cutter or fork, cut in the butter into the mixed dry ingredients.  When it starts to look like crumbs, you are done mixing!  Slowly mix in the grated cheese, corn and the eggs until you start to have a rough looking dough.  Lightly flour a clean counter top and place the dough onto the floured surface.  Knead the dough in the flour until it is no longer sticky.  Form the dough into a long roll, about 2 inches think round.  Using a sharp knife, cut the roll into 1 ½ inch round circles.  Place scones onto a baking sheet and brush with milk.  Bake for 20 minutes or until golden brown.   Try to always serve scones warm, timing is everything!!

Chili- the Beretta Way

  • 1 lb ground beef
  • 1 lb pork sausage, casings removed (I usually use honey-garlic, but use your fav)
  • 1 lb bacon, cut into 1 inch pieces and cooked but not too crispy
  • 1 can (800 ml) of canned tomatoes, crushed using your hand
  • ¼ cup red wine
  • 2 cans (400 ml each) of kidney beans with their juice
  • 2 cups onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 cup green pepper, chopped
  • 1 cup frozen corn, thawed to room temp
  • 2 Tablespoons ground cumin
  • 1 bay leaf
  • 1 Tablespoon paprika
  • 2 Tablespoon chipotle peppers, finely chopped
  • Sea salt and freshly ground pepper
  • Water- 1-3 cups, based on how thick you prefer your chili
  • Olive oil
  • Garnish: finely chopped green onions, grated sharp cheddar cheese, sour cream and I like chopped green lettuce!

In a large Dutch oven, brown the ground beef and sausage stuffing.  Add the onions, garlic and green onions when beef/sausage mixture starts to brown.   Continue to cook for another 10 minutes.  Add crushed tomatoes, red wine, beans with their juice, corn, cumin, paprika, bay leaf, paprika, and chipotle peppers and enough water to just cover the mixture.  Cover and bring to a boil.  Then lower heat to a simmer and continue to let cook for at least an hour.  Add water to keep desired consistency.  When ready, add salt and freshly ground pepper to taste.  The longer the chili has to cook the better it will taste, slow and easy wins the race.  I place all the garnish items into bowls for everyone to dress their own bowls.