Baseball Stadium Recipes: O. Co. Coliseum 'Cholula Kalua Nachos'

INGREDIENTS

For the pork:

• 1/4 pound cooked pork butt, shredded
• 1 teaspoon Kosher salt
• 1 Drop liquid smoke
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons Cholula Regular hot sauce
  

For the nachos:

• 1/4 cup sour cream
• 1/4 tablespoon avocado, chopped
• 2 Drops Cholula Chili Lime Hot Sauce
• 4 ounces yellow corn tortilla chips
• 1/2 cup cheese sauce
• 1/2 cup pico de gallo

DIRECTIONS

For the pork:

Combine the shredded pork with the rest of the ingredients and simmer in a sauce pan until the sugar melts and the flavors are well incorporated, about 15 minutes. Set aside.

For the nachos:

To make the avocado-sour cream sauce, combine the sour cream, avocado, and Cholula sauce in a food processor and purée until smooth. Set aside.
In a bowl, add the tortilla chips and pour the cheese sauce evenly on top. Top the cheese with the Kalua pork, followed by the pico de gallo. Finish with a few drizzles of the avocado-sour cream sauce.

Recipe Details

Servings: 4

Source: http://www.thedailymeal.com/o-co-coliseum-cholula-kalua-nachos

Baseball Stadium Recipes: Citi Field's Steamed Branzino and Saffron Mussel Broth

INGREDIENTS

• Four 6-ounce branzino fillets, de-boned
• 3 leeks, cleaned and diced
• 1 pound mussels, cleaned
• 1 cup sliced shallots
• 1/2 cup sliced garlic
• 1/2 cup olive oil
• 1 bottle dry white wine
• Pinch of saffron
• 1 teaspoon crème fraîche
• 1 bunch chives, finely sliced
• Salt and pepper, to taste

In a large saucepot, heat half of the olive oil until shimmering. Add the shallots and garlic, turn the heat to medium-low, and sweat the shallots and garlic until soft, about 2 minutes. Turn the heat to high again and add all of the mussels and the bottle of wine. Cover and cook until all of the mussels have opened, about 5 minutes. Strain the mussels and reserve the cooking liquid. Set aside.
In the same sauce pot, heat the rest of the olive to high. Add the leeks, season with salt and pepper, and sweat on medium-low until they become soft, about 5 minutes. Remove from the heat and set aside.

Heat a steamer basket to medium. Season the branzino with salt and pepper and steam skin side down until cooked through, about 5 minutes.

In the small sauce pot with the leeks, bring the mussel broth to a boil. Lower the heat, and stir in the crème fraîche and chives. Season to taste. To plate, spoon the broth and leeks into a bowl and place the branzino on top.

Recipe Details

Servings: 4

Source: http://www.thedailymeal.com/citi-fields-steamed-branzino-and-saffron-mussel-broth

Baseball Stadium Recipes: PNC Park Pulled Pork and Pierogi Stacker

INGREDIENTS

• Pork seasoning, for rub
• 8 ounces bone-in pork shoulder
• 1 red onion
• 1/4 cup butter
• 1/2 cup balsamic vinegar
• 1 cup white sugar
• 1 pretzel roll, halved
• 2 pierogis*
• Dash of vegetable oil

DIRECTIONS

Preheat the oven to 250 degrees.

Generously rub the pork shoulder with the pork seasoning and roast in the oven until it is fork tender, about 6-8 hours. Let it cool after roasting for 20 minutes, then shred the shoulder using 2 large forks.

To make the onion jam, heat a small sauté pan to medium-high and cook the butter and onions until soft, about 3 minutes. Add the vinegar and sugar and cook until the vinegar is reduced and the sugar is dissolved, about 5 minutes. Cool the mixture slightly, add to a food processor and purée until smooth. Let the mixture cool completely.

To build the sandwich, cut the pretzel roll in half and smear the top half with some of the onion jam. Heat 2 small sauté pans to medium-high and add the pork to one and the pierogis and vegetable oil to another. Cook until the pork and the pierogis are heated through; do not brown the pierogis. Place 6-8 ounces of pork on the bottom of the pretzel roll, followed by 2 pierogis, and the top of the pretzel roll.

Source: http://www.thedailymeal.com/pnc-park-pulled-pork-and-pierogi-stacker