Winnipeg Blue Bombers Game Day

WINNIPEG FREE PRESS SATURDAY, SEPTEMBER 12, 2015 HOME GAME PLAYBOOK 9 Granny's shows off hot legs and more fowl fare CHICKEN WINGS ARE CLASSIC GAME-DAY FARE, BUT WHEN YOU'VE GOT A LINEBACKER-SIZE HUNGER, A BIG BIRD IS THE WAY TO GO. FEATURED ATTRACTION GET A LEG UP #PNCFSTGBOTDBOFOKPZ(SBOOZTUVSLFZ ESVNTUJDLTUISFFXBZTBUIPNFHBNFT 5IFZSFSFBEZUPHPTUSBJHIUGSPNUIF NPCJMFDBSUPVUTJEF*OWFTUPST(SPVQ'JFME BU5BJMHBUFBUUIF1MB[BBOEBWBJMBCMFBU GPVS$IJDLFO5FOEFST8JOHTLJPTLTJOTJEF UIFTUBEJVN5BJMHBUFSTXIPQSFGFSUP CBSCFDVFUIFJSPXOESVNTUJDLTDBOGPMMPX UIFSFDJQFCFMPXBOELJDLJUVQXJUIB IPNFNBEFTBVDFEFWFMPQFECZ(SBOOZT DIFG+BTPO8PSU[NBO#POBQQFUJU Granny's Blue Bomber-style Grilled Turkey Drumsticks */(3&%*&/54 4.5 lb | 2 kgs Granny's turkey drumsticks Brine: 16 cups | 4 L water 1/4 cup | 60 ml coarse salt 1/4 cup | 60 ml brown sugar 1 cup | 250 ml onion, diced 2 tbsp | 30 ml garlic, chopped 1 tsp | 5 ml coriander seed 1 tsp | 5 ml cumin 1/2 tsp | 2.5 ml chili flakes %*3&$5*0/4 Combine all brine ingredients and bring to a boil in a large pot. Simmer for 15 minutes, then cool and strain, reserving brine liquid. Place drumsticks in a large container, cover them with brine and store refrigerated for 4-24 hours. Drain brine from drumsticks and discard liquid. Preheat barbecue to medium-high and cook drumsticks over indirect heat for 45- 60 minutes. A meat thermometer inserted in a drumstick should read 170°F (77°C). Coat drumsticks in your favourite barbecue sauce or Granny's Lime-Ginger Barbecue Sauce and continue cooking for 10 minutes, turning them and adding more sauce from time to time. Granny's Lime-Ginger Barbecue Sauce */(3&%*&/54 1/2 cup | 125 ml cider vinegar 1/2 cup | 125 ml water 1/4 tsp | 1.25 ml ground cloves ½ tsp | 2.5 ml black pepper ½ tsp | 2.5 ml dried red chili flakes or more if more heat is desired ¼ cup | 60 ml fresh ginger, chopped 1 tbsp | 15 ml olive oil 1 cup | 250 ml diced onion 1 tbsp | 15 ml garlic, chopped 1-796 ml can whole tomatoes, seeds and juice discarded ½ cup | 125 ml dark brown sugar 1 tbsp | 15 ml fancy molasses 1 tsp | 5 ml sea salt 3 tbsp | 45 ml lime juice %*3&$5*0/4 Simmer vinegar, water, cloves, pepper, chilies, and ginger in a saucepan until reduced by half, then strain, reserving the liquid only. Sauté onion & garlic in olive oil until golden brown, then add tomatoes and cook for 2 additional minutes. Add reserved cider vinegar liquid, brown sugar, molasses, salt and lime juice and simmer for 10 minutes. Puree in a blender; if sauce is too thick add water. Serve over grilled turkey drumsticks or other grilled turkey parts. G ranny's Poultry Farmers Cooperative delivers the goods with barbecued turkey drumsticks at four Chicken Tenders & Wings kiosks inside Investors Group Field and at the Granny's Food Cart at Tailgate at the Plaza, just outside Gate 2. Jason Wortzman, who wears several hats as Granny's corporate chef and managing director of marketing, product development and food service sales, says fans also have a new menu option at the food cart. "We just started doing turkey burgers two games ago and now we're doing them every game," he says. "It's a great product. It's something new that we developed this year — it's one of my special projects." Containing rice crumbs, the gluten-free burgers were rolled out through a special program for barbecue season in Sobeys stores across Canada. Wortzman says they're not currently available in retail markets, but they come highly recommended at the Granny's Food Cart. "This turkey burger is pretty special," he says. "It's made with only the best ingredients and it has turkey broth in it — it gets absorbed with the rice crumbs and it doesn't dry out; it's juicy and it's meaty, it's light and it's still low in fat and very healthy." Wortzman has also developed a few special recipes that have been served to the Granny's-sponsored Blue & Gold Women's Club. Vietnamese-style rice salad rolls with turkey were a highlight at the bOMberYOGA Women's Club yoga workshop in August. And a new product — Slow Cooker Turkey Roast, which is exclusive to Sobeys — was featured at the first Women's Football Clinic of the season in June. "We did sliders on a bun for the first women's clinic with that roast shaved thin and we're going to be doing it in a mini pita for the next clinic," he says. "It's a boneless turkey roast that goes straight from your freezer into the slow cooker and you just leave it there all day and you come home at the end of the day to this perfect turkey roast." Some 14 million kilograms of Granny's turkey is sold across Canada each year, along with 25 million kilograms of chicken sold mainly in Manitoba and Saskatchewan. But the company was started by a small group of cooperative farmers and it is 100% owned by its 185 member farmers today. Most are located in Manitoba, with a handful in Saskatchewan, and they operate three types of farms — hatchery egg, chicken broiler and turkey farms, all free-run facilitiies where the animals have 24-hour access to fresh water. "All of our turkeys are free run — all of our poultry is," Wortzman says, noting that's not the same as free range. "Free range has access to the outdoors, but we don't really believe in that. There's too many safety issues," he says, citing the potential for spread of disease, including avian flu, in free-range birds. Granny's is partnering with Manitoba Turkey Producers as a sponsor during the 103rd Grey Cup Festival in November, when it will introduce its new Thomas the Turkey mascot. And fans who flock to Banjo Bowl today will have plenty of opportunity to check out the legs and burgers at Granny's Food Cart, since Tailgate at the Plaza opens at 1:30 p.m., four hours prior to kickoff, and at halftime. "The atmosphere in the tailgate (plaza) is great," Wortzman says. "We were there at Banjo Bowl last year too and it just kicks it up five notches when it's Banjo Bowl. It's a lot of fun, a lot of energy in there." ❚ Granny's new mobile food cart is the place to get delectable barbecued turkey drumsticks and turkey burgers.

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