I have always said: Food memories are the best memories.
One of my fondest childhood memories took place during the summer of 1987. The neighborhood kids and I would hop on our bikes, and make the 3K ride from our street to Dominion (a grocery store), at Hwy #7 & McCowan Road in Markham. A whopping two bucks would buy us the best seats in the house. A folding chair in the grandstands, at Exhibition Place in Toronto. We may have been George Bell, Ernie Whitt, Kelly Gruber and Lloyd Moseby’s biggest fans. The Toronto Blue Jays were awesome. And so was the food! While my friends were daydreaming about making it to first base with Kelly Gruber…..I was fantasizing about concession stand grub. Really, what’s a baseball game without: an ice cold Coke on a hot summer day, and soft pretzels the size of your head dipped in ball park mustard?
Needless to say, when Jeff Moore (host of Rogers Daytime York Region) asked me to whip up some home opener grub to kick off Toronto Blue Jays season…in true: food-loving-memory Char fashion, I agreed, with a giant pretzel sized grin. Click here to watch.
To kick off the 2015 Toronto Blue Jays season, I have developed some tasty game day grub. A sandwich so easy your smallest Jays fan can prepare, a spicy snack from the Peanut Bureau, and something sweet from the Village Grocer in Unionville. Because what’s a celebration without cake?
Sky Dome (*or Rogers Centre) Sandwich
I’m kicking it a bit old-skool here….
A state of the art building with a retractable roof….likely the coolest thing EVER about growing up in the suburbs of Toronto in the eighties. The Sky Dome. Leave it to yours truly to develop a Sky Dome sandwich!
A cottage loaf is commonly used to make “party spinach dip”. This loaded sandwich is a perfect way to use up any leftover vegetables you may have in your crisper, and only takes 5 minutes to prepare. Because there is no “cooking” it is a great recipe to have children assemble on their own.
1 large (500 g – approx.) pumpernickel or whole grain cottage loaf
1/3 cup (75 mL) mayonnaise + 3 tbsp (45 mL) Dijon mustard
2 cups (500 mL) lightly packed baby spinach leaves or mixed salad greens
½ lb (250 g) thinly sliced deli style roast beef
1/2 cup (125 mL) sauerkraut
1/3 cup (75 mL) crumbled blue cheese
½ cup (125 mL) thinly sliced cucumber
½ cup (125 mL) grated carrot
1 small red pepper, seeded and thinly sliced
1 cup (250 mL) caramelized onions
Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl, leaving about ¾ -inch of bread inside the crust. Stir together mayonnaise and Dijon. Spread mixture all over inside of bread bowl and inside the cap. Place spinach leaves at the bottom of bread bowl and layer with meat, sauerkraut, cheese, cucumber, grated carrot, red pepper and caramelized onions. Place cap back on sandwich and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight. To serve, remove plastic wrap and cut into 8 wedges.
Chili Peanut Popcorn
Blue Jays Baseball Cake & Sugar Cookies courtesy of The Village Grocer in Unionville.
Charmaine is a chef and recipe developer. She is a regular guest on Rogers Daytime York Region, and food writer for Running Room Magazine sharing her love and enthusiasm for all things food and cooking.
Charmaine is a proud ambassador of Niagara Falls Women’s Half Marathon a celebration of Women & Fitness, come join in the FUN June 7th, 2015. Hope to see many of you at the start line!
Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan. Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.
For more tasty recipes visit www.charmainebroughton.com
Twitter @runnercharb #RunCookSmile