Phillies Phinger Phoods - from "From Our Home to Yours: A Collection of Phillies Recipes" (2010)

Here are a couple of party-pleasing dishes for your next get together, whether it's in Philadelphia or not.  Let's start with Shane Victorino's Chicken Katsu with dipping sauce, shown above.

RECIPE

4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness or 1 1/2 pounds of chicken tenderloins

2 tbsp all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

garlic powder

salt and pepper to taste

Season the chicken breasts on both sides with salt and pepper.

Place the flour, egg and panko crumbs into separate shallow dishes.

Coat the chicken breasts in flour, shaking off any excess.  Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat.  Place chicken in the hot oil and cook for 3 or 4 minutes per side, or until golden brown.

Dipping Sauce

1/2 cup Worcestershire sauce

1/2 cup ketchup

2 tbsp soy sauce

pepper to taste

Mix together Worcestershire sauce, ketchup and soy sauce.  Add pepper to taste.  Enjoy!

Below is plate of Pete Mackanin's Bacon-Wrapped Jalapeños.

RECIPE

12-15 fresh jalapeños

1 lb bacon

1 package cream cheese, room temperature

2 tbsp Herbs de Provence

toothpicks

1 pair of latex gloves

Preheat oven to 450 degrees F.

Mix cream cheese and Herbs de Provence in a bowl.

Wash jalapeños and remove stems.  Cut jalapenos in half lengthwise, remove seeds.  Fill each jalapeño with cream cheese mix.

Fill completely.

Wrap 1 slice of bacon around jalapeño and cover all the cream cheese completely. (If jalapenos are big, use one slice of bacon, if jalapeños are small, cut slice in half.)

Put toothpick through bacon end to secure to jalapeño.

Place on a rimmed cookie sheet lined with non-stick foil.

Bake until bacon is cooked and golden, about 8-10 minutes.

Tip: wear gloves when handling jalapeños.

Serves 6-8.

"Chicken Katsu was a dish I enjoyed as a kid that my mom made," says Shane Victorino.  The Flyin' Hawaiian was part of Philadelphia's 2008 World Series winning club, celebrated in this cookbook.

Stripped down to its essentials, this is breaded chicken fingers or strips with a sweet and salty dipping sauce.  Easy to make and easier to enjoy.

The bacon-wrapped jalapeños (we call them jalapeño poppers up here) from bench coach Pete Mackanin are a little more labour-intensive.  The steps in his recipe are easy enough to follow, and you can get away without using gloves.  Just be sure to wash your hands immediately after you have handled the peppers.  Don't touch your eyes!  How many of us have learned this burning lesson?

Anyway once all the slicing and stuffing and wrapping is done, pop the poppers into the oven and soon enough their amazing scent will fill the room.

The photos of the finished dishes show that you don't have to be an expert in plating or photographic composition - or even an expert cook - to enjoy these Phillie Phinger Phoods.