Game day the Northern way: delicious recipes to share

Inuk Chef Sheila Flaherty of Sijjakkut ᓯᔾᔭᒃᑯᑦ" is a culinary expert from Iqaluit, Nunavut. She is featuring this refreshing and vibrant Arctic Char Ceviche, as featured on ‘MasterChef Canada’, on our game-day menu. This dish highlights the fresh flavours of the North, with Arctic char marinated in citrus and complemented by crisp vegetables and fragrant herbs. 

Ingredients

• 1 lb fresh Arctic char, skin removed, cut into bite-sized pieces
• Juice of 3 limes
• Juice of 1 lemon
• ½ red onion, finely chopped
• 1 small red bell pepper, finely chopped
• 1 jalapeño, finely chopped
• ¼ cup chopped cilantro
• 1 tbsp olive oil
• Salt and pepper to taste
• Tortilla chips or bannock, for serving 

Method

1. In a bowl, combine Arctic char with lime and lemon juice. Cover and refrigerate for 30 minutes to allow the fish to cure.
2. Add red onion, red bell pepper, jalapeño, and cilantro to the marinated fish.
3. Drizzle with olive oil and season with salt and pepper.
4. Stir well and let sit for another 10 minutes before serving.
5. Serve with tortilla chips or bannock for a true Northern experience. 

Chef Sheila Flaherty of Sijjakkut ᓯᔾᔭᒃᑯᑦ"

"Who doesn't like tortilla chips with some kind of dip, watching the Super Bowl? Bring your game to the next level and try my Arctic char ceviche to accompany. So fresh, with some nice twang from the limes and heat from the jalapeno peppers, this will surely be a winning crowd-pleasing touchdown!"

Instagram  Facebook

For a game-day snack that will impress your guests, Chef Calvin Rossouw presents his Pork Belly Sliders. These savoury bites combine crispy pork belly with a homemade Birch Chili Sauce, offering the perfect balance of sweet, spicy, and smoky flavors. 

Sweet birch chili sauce

• 200g sambal oelek (or sriracha sauce)
• 50g fish sauce
• 50g birch syrup (or maple syrup)
• 75g white sugar
• 6g crushed garlic
• 1 lime, zested and juiced 

Whisk all ingredients together until fully combined. 

Pork belly ingredients

• 2.1kg pork belly (rind removed)
• 80g sugar
• 80g salt 

Whisk all ingredients together until fully combined. 

Method

1. If your pork belly still has the skin on, carefully remove it with a knife. Season the pork belly with salt and sugar. Cure overnight in the fridge. 
2. The next day, pat the pork belly dry and roast at 320 F for 2 hrs. It should be evenly browned, very soft to the touch, but retaining its shape.
3. Allow to cool then refrigerate for at least 4 hours or overnight. Slice the pork belly in half lengthwise then into ¼ inch thick slabs, similar to thick-cut bacon. Pan fry the pork belly in a dry pan, cook to your desired crispiness. I like them extra crispy and deeply caramelized.
4. Toss the cooked pork belly in the Birch Chili Sauce then place two pieces of cooked pork belly on a toasted slider bun and garnish with your preferred toppings.  
5. Topping suggestions: scallion mayo, pickled mustard seeds, pickled carrots, cilantro, radish. 

Chef Calvin Rossouw from Sundog Adventures

"These pork belly sliders are inspired by Chinese bao buns. We have replaced the traditional soft pillowy bao with our own soft pillowy slider buns! You can make your own buns or buy them from the store. These make awesome appetizers or can easily be a main meal."

Instagram  Facebook

Based in Whitehorse, Yukon, Chef Cat McInroy serves up a rich and hearty Beef Chili that’s perfect for game day. Made with lean ground beef or wild game, this dish is packed with bold spices, kidney beans, and a touch of smoked paprika for a true Northern twist. Topped with sour cream, cheddar cheese, and tortilla chips, this chili is guaranteed to be a crowd-pleaser. 

Ingredients

• 5 strips of bacon, sliced (optional)
• 1 lb lean ground beef (or wild game: moose, elk, bison, caribou, etc.)
• 1 large onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced (optional)
• 2 stalks celery, finely chopped
• 1/2 lb mushrooms, chopped (optional)
• 3 cloves garlic, minced
• 1 tbsp dark brown sugar
• 2 tbsp chili seasoning
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tsp sea salt
• 2 cups beef broth (adjust as needed)
• 1 can (398ml) red kidney beans, drained and rinsed
• 1 can (398ml) black beans, drained and rinsed
• 1 can (398ml) diced tomatoes, with juice
• 1 can (113ml) mild diced green chilies (optional)
• 1 cup frozen or canned corn (optional) 
• 1/4 cup tomato paste
• 1 tbsp Worcestershire sauce
• Toppings: sour cream, grated cheddar cheese, green onions, tortilla chips 

Method

1. In a large pot over medium-high heat (size that will hold approximately 4 litres) sauté the bacon until crispy. Remove the crispy bacon from the pan but leave all the fat. If omitting the bacon, skip this step.  
2. Add the ground meat and cook over medium-high (in the bacon fat if using) until no longer pink.  
3. To the cooked ground meat add the onion, peppers and celery (and mushrooms if using) and cook until softened. Reduce heat if necessary.  
4. Add the garlic after the meat and vegetables are fully cooked.  
5. Add the sugar and all the spices, stir well.  
6. After the meat, vegetables and spices are well combined and fragrant, add the beef broth, beans, canned tomato and canned chilis (if using), corn (if using) tomato paste and Worcestershire.  
7. Bring to a boil, reduce heat and simmer for 20 minutes uncovered. Stir occasionally.  
8. Just before serving, add the cooked bacon back into the chili. Serve with toppings and corn chips or tortilla chips. Freeze leftovers after 3 days. 

Chef Cat McInroy of Well Bread Culinary School

"Chili con carne is one of those quintessential stews North American's take great pride in, and everyone has an opinion if it should or should not contain beans. Personally, black beans are my bean of choice for Chili con carne; I prefer their soft texture over kidney beans. If you are a person who picks the beans out of chili because you don't like the texture, try blending or mashing the beans first and then stir into the chili. Beans are an affordable source of protein, fibre, nutrition and have great flavour. Sometimes that little switch-up can make all the difference between a dish that is good, and a dish that is great!"

Instagram  Facebook