Ballpark Inspired Food

It’s been several months since most fans have been to the ballpark. One thing I have heard that fans are missing besides the game itself is the food. So I did a little research and found some recipes that are supposedly as good as the food you find at the ballpark.

Photo Credit: @josheatsphilly via @major_league_chefs on Instagram

Crab Fries (Phillies)

Recipe credit: Whitney Bond

Ingredients:

  • 2 Pounds of Russet Potatoes
  • 1/2 cup Olive Oil
  • 2 tbsp Old Bay Seasoning

Instructions:

  1. Slice the potatoes into wedges and place into a large bowl.
  2. Drizzle with Olive oil and toss well to coat.
  3. Sprinkle Old Bay Seasoning on top. Toss well to coat.
  4. Place potatoes on a baking sheet, single layer. It is best to line the baking sheet with foil before putting the potatoes down.
  5. Bake at 375° F for 30 to 40 minutes.
  6. Enjoy!
Photo Credit: Yelp

Chickie and Pete’s Cheese Sauce

Recipe Credit: Philly Eater

Ingredients:

  • a loaf of American white cheddar cheese. preferably Land O’Lakes.
  • Water

Instructions:

  1. In 2 quart saucepan, bring 2 cups of water to simmer.
  2. Cut cheese loaf into 2 inch cubes and add them to the water. Stir continuously. Allow blocks of cheese to completely melt.
  3. Add as much cheese as desired and just add more water into to proportion to your cheese amounts.
  4. Continue to stir. Do not allow the mixture to boil as it will break the cheese.
  5. Salt to taste.
  6. Enjoy!
Photo Credit: Nealey Dozier

Cracker Jacks

Recipe Credit: Nealey Dozier

Ingredients:

  • 16 cups freshly-popped popcorn
  • 2 cups roasted, lightly salted peanuts (Spanish or regular)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons molasses
  • 1/2 teaspoon table salt
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon baking soda
  • Sea salt, to taste

Instructions:

  1. Preheat oven to 250°. Transfer the popped corn to an extra-large stockpot (or divide between 2 large mixing bowls), discarding any un-popped kernels as you go. Add the peanuts and toss to combine.
  2. Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup, molasses, and salt.
  3. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the temperature reads 250°F on a candy thermometer, about 5-8 minutes.
  4. Remove from the heat and stir in vanilla and baking soda. Working quickly, pour the hot caramel into the pot and gently toss until the popped corn and nuts are evenly coated.
  5. Divide the popcorn mixture in half between 2 greased baking sheets, spreading into a thin, even layer. Bake, stirring every 15 minutes, for 50 minutes. Sprinkle Cracker Jack with a little sea salt and allow to cool in pans for 20 minutes. Separate the popcorn into individual pieces with your hands before serving.
Photo Credit: Rachael Ray Magazine

Doyers Dogs (Dodgers)

Recipe Credit: Melanie Makes

Ingredients:

  • 8 hot dogs
  • 8 hot dog buns
  • 1 can beanless chili
  • Nacho cheese sauce (see below) or beer cheese fondue
  • 2 cups pico de gallo
  • 1 cup sour cream
  • 2 jalapeños sliced

Instructions:

  1. Preheat oven to 400 degrees.
  2. Place hot dogs on a baking sheet and with a knife, make a slice about halfway through the hot dog, lengthwise.
  3. Bake for 15 minutes.
  4. Place hot dogs in buns and top with chili, cheese sauce/fondue cheese, pico de gallo, sour cream, and jalapeños.
Photo Credit: unknown / tumblr

Ballpark Nacho Cheese Sauce

Recipe Credit: Allrecipes

Ingredients:

  • 2 Tablespoons of Butter
  • 2 Tablespoons of All-Purpose flour
  • 1 cup of Milk
  • 7 Slices of American Cheese
  • ½ Teaspoon Salt

Instructions:

  1. In a medium saucepan over medium heat, melt butter and stir in flour.
  2. Pour in the milk and stir until the mixture thickens.
  3. Stirring constantly, mix in cheese and salt.
  4. Continue to cook and stir until cheese has melted and all ingredients are well blended; about 15 minutes.
  • Can be used over Tortilla Chips with jalapeño pepper slices or with the Doyers dog recipe.
Photo Credit: Betty Crocker

Hot Chicken Tenders

Recipe Credit: Betty Crocker

Ingredients:

  • 1 package (14oz) Chicken Tenders (not breaded)
  • 1 teaspoon salt
  • ½ teaspoon freshly grounded pepper
  • 1 cup All-purpose Flour
  • ½ cup buttermilk
  • 1 teaspoon cayenne pepper sauce
  • 2 cups of vegetable oil
  • 3 tablespoons butter
  • 1 teaspoon paprika
  • ½ to 1 teaspoon ground red pepper (cayenne)
  • ¼ teaspoon garlic powder

Instructions:

  1. Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with a whisk.
  3. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in the flour.
  4. In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F).
  5. Place on a rack lined with paper towels to drain, with paper towels underneath the rack.
  6. In 1-quart saucepan, melt butter over medium-low heat.
  7. Beat in paprika, red pepper, and garlic powder with a whisk.
  8. Brush fried chicken tenders with spicy butter.
  9. Serve with slices of white bread and sweet pickles, if desired.

Tips:

  • How hot is Tennessee hot? It’s up to you. It is suggested a range of cayenne pepper from 1/2 to 1 teaspoon. At the lower end of the range, you will feel it, but it won’t be overwhelming. At the upper end of the range, you will definitely get a more intense heat.
  • To cool the heat a bit, you could serve your favorite ranch dressing alongside these tenders as a dipping sauce.

Walkaway Tacos

Recipe Credit: Food.com

Ingredients:

  • 1 pound ground beef
  • 1 packet taco seasoning
  • Individual serving bags of Fritos
  • Lettuce, shredded
  • Tomatoes, chopped or salsa
  • Shredded Cheese (Cheddar or Mexican Blend)
  • Sour Cream
  • Any taco toppings you like

Instructions:

  • Brown ground beef, drain and return to pan. Add taco seasoning to meat according to packaging.
  • To assemble: carefully open a bag of Fritos along the seal. Do not rip the bag as the bag is your bowl.
  • Add whatever taco mix in’s you like. Be careful not to add too much as it will be harder to mix if overfilled.
  • Mix careful and enjoy with a fork!
Photo Credit: Dodger Dining / Valleyfattyguy

Michelada (Dodgers)

Recipe Credit: Food and Wine

Ingredients:

  • Dash Chili-salt blend (Tajín)
  • 2 oz Lime Juice (Fresh is best)
  • 2 tsp Hot sauce (Mexican style is best)
  • 1 tsp Worcestershire Sauce
  • 1 dash Salt
  • 12 oz Light Mexican beer (Corona)

Instructions:

  1. Add chili-salt to a wide, shallow dish to cover the bottom. Rub the rim of the glass with water or lime juice from the squeezed lime. Dip the glass into the salt to create a chili-salt rimmed glass.
  2. Fill the glass with lime juice, hot sauce, Worcestershire sauce, and a pinch of salt. Mix to combine.
  3. Fill the glass with ice and top with beer. Gently stir to combine keeping the carbonation intact.
  4. Enjoy immediately

If you try any of these recipes or have one of your own to share, please let us know!

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