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The “Hockey in June” Menu

June 15, 2011

What in the world is better than hockey in June? Cheering for the home team after a trip to the beach means you’ve got a pretty wicked chance of witnessing a (hopefully sunny) Stanley Cup parade. But what else is good about hockey in June? The chance to mix game day food with summer food, of course! So in honour of the Vancouver Canucks historic playoff run, I present you:

BBQed Honey Mustard Chicken Wings 

Summer Pasta Salad with Marinated Mushrooms

Restaurant Style Onion Rings 

Yam Fries with Chiptole Mayo

Edamame Beans

BBQed Corn on the Cob

(The photo above is kind of crappy because the game was about to start when I was trying to snap it). Anyway, the BBQed corn is easy enough. Basically: put corn on the bbq. Add some butter and salt if you like it that way. Edamame beans are simple too. You can buy them in the frozen vegetable section at most supermarkets. Toss them in boiling water til they rise to the top (only a few minutes). Strain them, run them under cold water, toss them in some salt and throw them in a bowl. Munch away (if you don’t know – you’re not supposed to eat the shells, just the beans inside!). The Yam Fries are a pretty basic adaptation of the Home Fries recipe Allie posted recently (, though they seem to take only 30 minutes, rather than 45. The rest is below:

Honey Mustard Chicken Wings

I got this recipe from the June edition of Food Network Magazine.

  • 4 pounds either chicken wings (split at the joints, tips removed) or drumsticks.
  • 3/4 cup dijon mustard
  • 1/2 cup honey
  • 1/2 tsp finely grated garlic (optional)
  • parsley (optional)
  • oil, salt and pepper
  1. Preheat oven to 450. Brush 2 large baking dishes with oil. Pat the wings dry. Sprinkle with salt and pepper. Spread in the dishes and bake, rotating halfway through, until golden. This should take about 40-45 minutes (add an extra ten minutes in the oven or on the bbq for drumsticks).
  2. Mix the dijon, honey and garlic. Remove wings from the oven and toss in mixture. Continue baking until glazed or place on bbq. Either should take 3-5 minutes only. I like to sprinkle them with some finely chopped parsley at this point (mostly for colour).

Summer Pasta Salad with Marinated Mushrooms

This was really nice. The mushrooms definitely make it.

  • 3 cups Fusili pasta (uncooked)
  • 2 cups chopped Asparagus (1-2 inch long pieces)
  • 3 tbsp Sundried Tomatoes
  • 2 cups chopped White or Brown mushrooms
  • 1/3 cup Balsamic Vinegar
  • olive oil, salt and pepper
  • 1/4 cup mayonnaise
  • 1/4 sour cream
  • lemon juice
  • 1/4 tsp finely grated garlic
  • 3/4 cup grated parmesan cheese
  1. Cook the fusili pasta. Strain it and run it under cold water.
  2. Combine 1/3 cup balsamic with 1/3 olive oil and a couple pinches of salt and pepper. Toss chopped mushrooms in this mixture and let sit. Meanwhile, grill the asparagus in a frying pan with some oil. When it starts to soften, set the asparagus aside and use the same frying pan to grill the now marinated mushrooms. Cook for about 10 minutes, or until most of the vinegar boils off.
  3. Combine asparagus, mushrooms, sundried tomatoes and pasta. In a seperate bowl, combine mayo, sour cream, lemon juice, grated garlic, parmesan cheese and pinches of salt and pepper. Pour this dressing (a “creamy parmesan dressing”) over the pasta salad. Mix together and chill before serving.

Onion Rings

These were definitely a favourite with my friends, and I liked them because the coating stuck instead of slipping off, as often happens with onion rings. They are good with the chipotle mayo.

  • 1 large onion, cut into 1/4-inch slices
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs
  • seasoned salt to taste
  • 1 quart oil for frying, or as needed.
  1. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
  2. Heat a couple centimetres of vegetable oil or canola oil in a frying pan.
  3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
  4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain.
Chipotle Mayo
Combine 1 cup of mayonnaise with: 2 tsps minced canned chipotles in adobo sauce (usually in the Mexican food section at Safeway), 1tbsp adobo sauce from can and 1 tbsp fresh lime juice.
Go Canucks go!
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