Bookshelf - "Ballpark Eats: Recipes Inspired by America's Baseball Stadiums" (2016) by Katrina Jorgensen

144 pp. paperback

73 recipes inpired by classic ballpark foods and regional cuisine

For baseball fans with wanderlust in their veins, baseball travel is one of the best things in life.  

Visiting a new city and exploring a different ballpark with its unique sights, sounds and smells -- it's never quite as you expect after seeing it on TV. Fans have different accents and in-game rituals. The pre- and in-game hype and promotions are different. And of course, there's interesting new stadium food to try out.

Stadium food is a big deal these days, with clubs introducing increasingly creative (or just massive) new dishes each season to fill fans' tummies and empty their wallets.

For those who don't have the travel bug, this cookbook presents a collection of recipes that reflects something about each of the 30 different ballparks in Major League Baseball. With Ballpark Eats, you can visit every city in the majors by a culinary route.

Katrina Jorgensen put together a diverse but comforting collection of ballpark-inspired fare. She steered clear of the recent trend in Frankenfood monstrosities and focused on mostly regional cuisine. Seafood on the coasts, Tex-Mex in the southwest, six different styles of hot dog, and lots of American classics in between. 

Guessing the author hasn't been to Toronto, the most diverse city on the planet, because she stuck to poutine for Canada's lone entry. Poutine? Come on! Save that for when the Montreal Expos make their glorious return.

Anyway, this is a fun cookbook and I've already made and devoured several of the sandwich recipes, including: 

Maryland Crab Cake Sliders, representing Baltimore

Cuban Sandwich, representing Tampa Bay

Spicy Pittsburgh-Style Sandwich, representing The Burgh

Bratwurst Sliders, representing Milwaukee

Maryland Crab Cake Sliders by Katrina Jorgensen - from "Ballpark Eats" (2016)

RECIPE

1/4 bunch flat-leaf parsley
4 green onions
12 ounces lump crabmeat, drained
1/2 cup mayonnaise
2 eggs
1 cup panko bread crumbs
1 tsp. seafood seasoning
1/4 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. oil, for frying
8 slider buns
8 leaves lettuce

Chop parsley and green onion finely and place in a mixing bowl.

Add crabmeat, mayonnaise, eggs, bread crumbs, seafood seasoning, salt and black pepper. Mix lightly with a fork until combined.

Separate the crab cake mix into 8 equal pieces. Shape into patties.

Place the oil in a nonstick skillet and put on a stove burner. Set on medium heat.

Carefully place the patties in the hot pan, about 1/2 inch apart. You may have to work in batches.

Cook one side for 4 minutes, and then flip the cakes over with tongs and fry an additional 4 minutes.

Remove the finished crab cakes from the pan.

To assemble the sliders, split the slider buns, place a crab cake on the bottom half, followed by a leaf of lettuce. Spread 1 tablespoon of tartar sauce on the top half and place on top of the lettuce. Serve immediately.

For the tartar sauce:
2 green onions
1/2 cup mayonnaise
2 tbsp. sweet pickle relish
1 tsp. Dijon mustard
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper

Chop the green onions finely and add to a mixing bowl.  Add remaining ingredients and stir to combine. Store leftovers in refrigerator for up to 3 days.

It's all about the crab cakes in Baltimore, and this is an easy recipe from Ballpark Eats to make your own at home.

In terms of toppings the recipe keeps it simple. You can add whatever you like to personalize your sliders.

I found some cute mini Italian rolls and used those, slightly elongating the patty shapes accordingly. 

If you already have some tartar sauce at home, that's fine. However the extra recipe for homemade tartar sauce really nailed it. I would have been happy eating a bowl of the sauce, that's how nailed it was. So much better than the store bought stuff and I don't care if McDonald's is selling theirs in supermarkets now.

Anyway. Crab cake sliders. Cute and delish. Go O's!

Cuban Sandwich by Katrina Jorgensen - from "Ballpark Eats" (2016)

RECIPE

1 1-lb. pork tenderloin
generous amount salt and pepper
2 tbsp. olive oil
4 ciabatta rolls
4 tsp. mustard, divided
12 slices smoked deli ham, divided
4 slices Swiss cheese, divided
4 dill pickle spears

First, prepare the pork. Preheat oven to 375F. Place tenderloin on a cutting board and season generously with salt and pepper.

Place pork tenderloin on a baking sheet and drizzle olive oil over the top.

Bake in oven for 30-35 minutes, or until no longer pink inside.

Remove from oven and cover with foil. Allow to rest for 10 minutes before slicing thinly.

To assemble sandwiches, slice each roll crosswise and 1 teaspoon of mustard on the bottom half of each.

Place 3 slices of ham on top of the mustard. Add about 1/4 of the pork slices on top of the ham, followed by a slice of Swiss cheese and a pickle spear.

Place the top of the bread on and serve immediately.

This recipe comes out of the Tampa Bay section of Ballpark Eats, but it could have worked for Miami or elsewhere. This combination of meat, cheese and pickles is a classic and I've seen it available in restaurants all over the continent.

The one major change I made when making this was in the bread. I had some ciabatta bread in hand at the local market when my eyes fell on a huge loaf of rosemary focaccia. Sold. 

So instead of a Cuban sandwich I doubled up on the toppings and ended up making a kind of Cuban sub. Masivo! Didn't have to eat again for a day.

I don't know if there's a recommended thickness when slicing the pork. As I sliced away, I ended up with thicker slices than I had envisioned, but it all went down well. Go Rays!

Spicy Pittsburgh-Style Sandwich by Katrina Jorgensen - from "Ballpark Eats" (2016)

RECIPE

2 cups frozen french fries
1 French bread loaf
1 lb. sliced hot capicola ham
8 slices provolone cheese
8 leaves lettuce
4 tbsp. mayonnaise, divided

Place french fries on a parchment-paper-lined baking sheet and bake according to package instructions.

Meanwhile, cut the French bread into 4 equal pieces, then slice horizontally.

Place the meat in a large skillet over medium-high heat. Turn the meat frequently to prevent sticking.

When the meat is slightly browned, divide it equally among the bottom halves of the four sandwiches.

Top with provolone cheese, 1/2 cup of french fries, and 2 lettuce leaves.

Spread 1 tablespoon of mayonnaise on each of the top halves and place on top of the sandwiches. Serve immediately.

This is one of the more distinctly regional recipes in Ballpark Eats. Fries-in-a-sammich is very much a Pittsburgh thing and you can order a sandwich just like this one at beautiful PNC Park.

On the day I made this recipe, I couldn't find any hot capicola and didn't feel like searching in multiple markets. Instead I bought some mild capicola and hot Genoa salami. They went well together and I'd almost prefer that combination when I make this recipe again.

I wonder about the fries. Are they meant to be filler, like the middle bread in a Big Mac? They didn't really add any extra wow to the sandwich, other than reminding me that "yep, this is how they do it in good old Pittsburgh".

Whatever the origins of fries-in-a-sammich are, it helps make for a very filling dish. So many carbs. Go Bucs!

Bratwurst Sliders by Katrina Jorgensen - from "Ballpark Eats" (2016)

RECIPE

6 fresh bratwursts 
1 onion
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
12 pretzel slider buns
optional toppings: honey-mustard dipping sauce and/or sauerkraut

Carefully score the casing of the bratwurst lengthwise. Peel the casing off and discard.

Cut each sausage link in half. Use your hands to form the meat into patties.

Slice the onion thinly and set aside. Heat olive oil in a large skillet over medium heat and add the sliced onions. Stir, then sprinkle a little salt and pepper in the pan. Cook until the onions are softened and slightly golden brown. Remove from pan and set aside.

Using the same pan, turn the heat to medium and add the bratwurst patties, working in batches if necessary. Cook for about 3-4 minutes per side, or until each side is browned and cooked in the middle.

Open the pretzel bun and place a bratwurst burger on the bottom. Add about 2 tablespoons of onion. You can also add sauerkraut on top of the onions.

Spread 1 tablespoon of the honey mustard on the inside of the top half of the pretzel bun. Place the top half of the bun on top and serve on a platter.

Of the handful of sandwich recipes I've made out of Ballpark Eats, this one is my favourite so far.

A Milwaukee-inspired recipe for sure, and I've seen bratwurst sliders on a menu or two. Essentially you are taking bratwurst on a bun and transmogrifying it into burger form.

I couldn't find any pretzel sliders -- had a hard enough time finding regular-sized pretzel buns to be honest -- so I tweaked the recipe by making the patties into regular burger-sized shapes.

Something about sausage, onions, sauerkraut and mustard does it for me. The pretzel bun takes it to another level. I want to go to Milwaukee, right now. Sit in a windowless tavern, drink beer that has a funny German name and eat these while watching a game on a small TV over the bar. In other words, this dish will transport you. Go Brew Crew!

Bookshelf - "GourMets" (2007) by the New York Mets

56 pp. paperback with wire ring binding

47 recipes from players, coaches and management, with some bonus Clubhouse recipes

After their appearance in the 2000 World Series, the New York Mets struggled through the first half of the aughts. 

At the end of the 2004 season, Omar Minaya was brought in as general manager of the team. Minaya immediately set out to build a winner, and signed players like Pedro Martinez and Carlos Beltran. He expanded the Mets' presence in Latin America, and the team's growing roster of Latin American stars soon earned them the moniker "Los Mets".

By 2006, the Mets were back in the postseason. They won 97 games and took the NL East by 12 games, dethroning the Atlanta Barves at last. After sweeping away the Dodgers in three, they battled the St. Louis Cardinals to a deciding seventh game in the NLCS. A ninth-inning home run by Yadier Molina clinched the series for the Cards, who went on to win the World Series that year.

  

Despite the NLCS setback, things were on the upswing in Metsland at the start of 2007, when they published GourMets: New York Mets Family Cookbook. 

Proceeds from sales of the book went to the Food Bank for New York City, and to Island Harvest, an organization dedicated to reducing hunger and food waste on Long Island.

This glossy, high quality production includes fun photos of players with chef's hats and cooking tools.

There was a previous version of "GourMets" published back in the early 80s. The biggest difference between the two reflects the Latino face of Minaya's Mets teams. The newer cookbook is heavy on family recipes from the Dominican and Venezuela, as well as Latino Clubhouse recipes that players enjoyed.

I've prepared the following dishes so far:

Chivo Guisado (Stewed Goat) by Moisés Alou, outfielder

Grilled Snapper with Avocado Salsa by Carlos Delgado, first baseman

Venezuelan Carne Mechada (Flank Steak Stew) by Endy Chavez, outfielder

Garlic Mashed Plantains by Ambiorix Burgos, pitcher

(This was also the era when the Mets uniforms were splashed all over with black for black's sake. Black jerseys, hats and trim everywhere. I kept the food photos period-accurate, but I'm glad they ditched these combos and went back to their traditional pinstripes, blue and orange.)

Venezuelan Carne Mechada (Flank Steak Stew) by Endy Chavez - from "GourMets" (2007)

RECIPE

1 1/2 pounds flank steak, cut into 2-3 large pieces
3 tbsp. canola oil
2 bay leaves
5 cups beef stock
4 tbsp. olive oil
2 onions, finely chopped
6 garlic cloves, minced
1 tbsp. dried oregano
1 tbsp. ground cumin
1 1/2 15-ounce cans petite diced tomatoes (do not drain)
cooked black beans
cooked white rice
salt and pepper

Season the steak with salt and pepper. Heat vegetable oil in large casserole pan or short stockpot over high heat. Add steak pieces and cook until browned on all sides. Add bay leaves and beef stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2-2 1/2 hours. 

Remove beef from heat and allow meat to cool in the stock. Once cooled, remove the meat from the stock and shred it into thin strips. Reserve 1-1 1/2 cups of the cooking liquid.

Heat olive oil in large skillet over medium to high heat. Add onions and sauté until they are golden, about 10-15 minutes. Then add garlic, oregano and cumin and cook until onions become sweet-smelling, about another 7-9 minutes. Add diced tomatoes with their juice and continue to cook until most of the liquid evaporates.

Fold in the shredded flank steak and 1 cup of reserved cooking liquid. Season to taste with salt and pepper. Continue to simmer over low heat for 20-25 minutes. Arrange beef, rice and beans on a square or oval platter in three rows with rice in the center.

This is one of Endy's favorite Clubhouse recipes.

One wouldn't think of Endy Chavez as a journeyman player, but he played for seven different clubs from 2001 to 2014: Kansas City, Montréal/Washington, Philadelphia, New York Mets, Seattle, Texas and Baltimore.

I always identify Chavez with the Mets, even though he only spent three seasons with them. Most Mets fans will remember him well. Chavez became an instant New York legend in Game 7 of the 2006 NLCS, when he made a spectacular snow cone catch to keep the game tied 1-1 in the sixth inning. The Metsies would eventually fall to the Cards, but Chavez's catch was immortalized. 

                                                                        photo by RichieK

This dish is described as one of Chavez's clubhouse favourites and I can understand why. It takes some time to make pulled beef, but it's worth it. You might say the hardest part is the waiting.

The recipe above calls for the beef to be served with rice and beans, but I decided to pair it up with another recipe from "GourMets". I combined the beef with garlic mashed plantains and rolled them up as burritos. I wouldn't go around calling myself Iron Chef Latino, but I daresay this combo turned out great.

Garlic Mashed Plantains by Ambiorix Burgos - from "GourMets" (2007)

RECIPE

1 tbsp. salt, dissolved in 4 cups of water
3 ripe plantains
1/4 cup milk
3 tbsp. butter
2 cloves garlic, chopped
1 tsp. salt
1/2 tsp. black pepper

Bring salted water to boil. Leaving peel on, cut plantains in half and add to boiling water. Place lid on saucepan and boil plantains rapidly for 20 minutes. Drain, peel and place into a mixing bowl. Beat in milk, butter, garlic, salt and pepper until mixture reaches mashed potato consistency.

This is an excellent side dish to accompany grilled steak and baby carrots.

Ambiorix loves this dish.

Ambiorix Burgos' Mets career lasted just 17 games in 2007. He was traded to New York after two seasons in Kansas City, and things went downhill fast. He had to undergo Tommy John surgery and was shut down for most of the season. He never returned to the big leagues and was released by the Mets in 2008.

Things get really dark from there. Burgos' Wikipedia entry is quite the read:

On September 9, 2008, Burgos was arrested for assaulting his girlfriend. Prosecutors say he repeatedly punched her on the back, bit her and slapped her. On March 12, 2009, a jury convicted Burgos for the assault. Sentencing was scheduled for April 3.

On October 1, 2008, Burgos was indicted on charges of hit and run in his native Dominican Republic. Sources say that Burgos struck two women in his SUV and drove off. The women later died of their injuries. Burgos turned himself in to authorities on October 7.

On August 27, 2010, Burgos was accused of kidnapping and poisoning his ex-wife. Police in the Dominican Republic charged Burgos with kidnapping and attempted murder.

Holy hell what a downfall. Not every baseball life ends well.

Let's talk about the plaintains. This was one of the clubhouse recipes provided in "GourMets", and it turned out really good. A sweeter alternative to mashed potatoes. You can add more butter or milk, depending on which consistency you prefer. I used a lot more in the photo above.

With a fresh, hot bowl of plaintains done, I decided to pair them with a pulled beef stew recipe also out of "GourMets". Rolled everything up into burritos. Creamy sweet plus savoury beef, it turned out great.

Grilled Snapper with Avocado Salsa by Carlos Delgado - from "GourMets" (2007)

RECIPE

4 skinless Red Snapper fillets (you can substitute Halibut if Snapper isn't available)
1/2 cup ripe avocado, diced in half chunks
1/2 cup ripe papaya, diced in half chunks
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. salt
pinch of cayenne pepper
1 tbsp. olive oil
2 tbsp. fresh cilantro, chopped
1 tbsp. lime juice
4 lime wedges for garnishing

Mix the coriander, paprika, salt and cayenne pepper in a small bowl or cup until blended well. Lightly brush the olive oil over the fish fillets and sprinkle 3/4 teaspoon of the spice mixture over each one. Set the rest of the spice mixture aside for the salsa.

Rub the bottom of the grill pan with a bit of olive oil and heat over medium-high heat. Once the pan is ready, place the fillets in the pan and grill for about 5-6 minutes on each side.

In the meantime, mix the avocado, papaya, cilantro, lime juice and and leftover spice mixture in a bowl until the spices and cilantro are distributed evenly.

Plate the fish and spoon the avocado mixture over each fillet. Serve immediately.

Carlos prepares this dish all the time at home in the off-season.

Carlos Delgado! The popular first baseman was a fixture at first base for the Toronto Blue Jays immediately following their World Series years. He played for Toronto from 1993 to 2004. He departed for the Marlins via free agency, but was traded to the Mets after just one season. He finished his career in New York from 2006 to 2009. 

Delgado does have a World Series ring from 1993, but he only played in two games with one plate appearance for Toronto that season. Remembered for his big smilin' home runs, he was a fan favourite and his name was added to the Blue Jays' ballpark honour roll (the "Level of Excellence"). Delgado also appeared for Puerto Rico in the 2006 World Baseball Classic. 

I can tell you right away I loved this dish. The seasoning for the snapper was flavourful but not too spicy. The sweet salsa made the perfect side. 

Just keep an eye on the snapper when it's in the grill pan so it doesn't start to stick, and you'll get a nice result.  I've made this dish twice already and will definitely make it again.

Chivo Guisado (Stewed Goat) by Moisés Alou - from "GourMets" (2007)

RECIPE

4-5 pounds goat meat - "chivo" (found in any Spanish market or butcher's shop), washed thoroughly in cold water and cut into pieces about 1 1/2 - 2 inches
juice from 1 fresh lemon
juice from 2 small oranges - "naranja agria" (found in any Spanish market)
3/4 pound Cuban peppers (you may substitute red peppers, but they're less flavorful)
1 jalapeño pepper
2 tbsp. dried oregano
3/4 tbsp. chili powder
3 yellow onions, diced very well
3 tbsp. fresh cilantro, chopped
6 garlic cloves, whole
1/2 cup white wine
1/2 cup canola oil
1/2 tbsp. ground black pepper
1 tbsp. salt
1 small can of tomato sauce
3 tbsp. sliced green olives
2 tbsp. nonpareil capers
1 packet Goya Sazón with garlic and onion
2 packets Goya chicken bullion powder
1 1/2 cups water

In a food processor, add lemon and orange juices, garlic cloves, peppers, onions, oregano, chili powder, black pepper, salt and cilantro. Coarsely chop the ingredients, but do not overprocess them. Combine half of the chopped ingredients in a large mixing bowl with the chivo, mix well, cover and place in the refrigerator for about 1-2 hours. Set aside the remaining half of the mixture in the refrigerator for later use.

Remove chivo from the refrigerator and wipe off most of the marinade. In a very large sauté pan or dutch oven, heat canola oil over medium-high heat, add remaining chopped ingredients and sauté for about 2-3 minutes. Then add the chivo and brown for about 6-12 minutes turning very frequently. Add the white wine and sauté for 5-7 minutes more. Add water, Sazón, bullion powder and tomato sauce, turning very frequently. Lastly, add the green olives and capers, continuing to cook on medium-high heat for about 5 more minutes.

Reduce heat to a simmer and cook for about 1 1/2 - 2 hours or until the chivo has become very tender.

Serve with white rice and hot sauce on the side.

This recipe was furnished by Moisés' wife, Austria.

For the longest time, you couldn't watch a National League game without seeing Moisés Alou in action. From 1990 to 2008, he played for seven different NL clubs: Pittsburgh, Montréal, Florida (with the 1997 World Series winners), Houston, Chicago, San Francisco and finally New York.

By the time he got to the Mets in 2007, Alou had one good season left in him. He would go down with injuries for most of 2008, and retired after playing for the Dominican Republic in the 2009 World Baseball Classic.

The list of ingredients for this dish may seem daunting, but you should be able to track down or substitute most of the items. I used my favourite kalamata olives instead of green ones. 

As for the process, it's one for a slow weekend when you've got plenty of time for prep, marinating, cooking and stewing -- it's definitely not a quick weeknight recipe.

The resulting stew is rich and tangy.  I'd be interested to try it again with pork or beef.  It's worth trying at least once.

Bookshelf - "Royals Recipes" (1969) by the Kansas City Royals

96 pp. paperback with cerlox ring binding

82 recipes from players, coaches and staff

Nineteen sixty-nine was an exciting year for baseball in Kansas City. Following the departure of Charlie O. Finley's gaudily garbed Athletics at the end of the 1967 season, the city was quickly awarded an expansion franchise and the Royals arrived just two seasons later.

Lou Ann Carmean conceived the idea of this cookbook when she was an editor at the Bonner Springs Chieftan. During the '69 season, she compiled recipes from the Royals organization and wrote a recipe-of-the-week column for the paper. At the end of the season, she pulled everything together and published the first edition of Royals Recipes. Some proceeds from sales went to the local Multiple Sclerosis society.

Over the years the book would be updated and expanded, with editions following in 1970, 1972, 1974, 1976 and 1980.

This is where it all began, and there are a lot of familiar names to be found in here. Ewing Kauffman, John Schuerholz, Jack McKeon, Paul Splittorff, Buck Martinez, and 1969 American League Rookie of the Year Lou Piniella.

This is the oldest cookbook in my collection (as of early 2017).

This is one of those "honest" cookbooks with lots of genuine recipes offered up by spouses, girlfriends and even moms of players. Most of the recipes' names have been personalized to give it that extra down-home midwestern touch. I've prepared the following ones so far:

Harder's Hardy German Chow Mein by Mel Harder, pitching coach

Piniella Pleasing Cornish Hens by Lou Piniella, outfielder

Chocolate Sauerkraut Cake by George Toma, groundskeeper

Chocolate Sauerkraut Cake by George Toma - from "Royals Recipes" (1969)

RECIPE

1 1/2 cups sugar
1/4 tsp. salt
2/3 cup shortening
1/2 cup cocoa
1 tsp. vanilla
2 1/4 cups all purpose flour
1 tsp. baking soda
1 cup water
3 eggs
1/2 cup sauerkraut, drained and chopped

Sift flour, cocoa, salt and baking soda together.  Set aside.

Cream shortening and sugar.  Add eggs one at a time, beating well after each addition.  Add vanilla, water, and flour mixture.  Mix well.  Fold in sauerkraut.

Bake in greased and floured tube pan for 45 minutes at 350 degrees.  While still warm, sprinkle with powdered sugar.

Sauerkraut and chocolate. Two things you would not imagine using together in the kitchen -- not unless you are some kind of dangerous maniac.

But if you google the two words together, up pops a slew of mid-20th century recipes for "German Chocolate Sauerkraut Cake". So this was a thing back in the day. It still makes the online rounds in the present, although more as a novelty.

There seem to be two general responses to the inevitable question: "why use sauerkraut"?

First, it functions as a stand-in for shredded coconut, an ingredient that may have been harder to find back in the day.

Second, it supposedly helps keep the cake moist inside, which doesn't seem necessary since I think the cake would have been moist enough without it.

Whatever the history of this recipe, longtime groundskeeper George Toma served it up for Royals Recipes.

While mixing everything together, I noticed that it was definitely the most "liquidy" cake batter I have ever made. The resulting cake was amazingly soft and moist, with just enough outer crust to handle the powdered sugar. Winner!