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March 30, 2011
You'll score with these recipes

Whether it's the Majors, Triple A or Little League, these recipes go well with any kind of baseball. Recipe researcher Sheila Kern - who's in a league of her own - compiled a list that includes hot dogs, burgers, brats, potato salad and a delicious tri-tip sandwich. Enjoy!

Hot Dog Melts

From www.foodandwine.com

Recipe by Wolfgang Puck

Servings: 6

Ingredients

1/2 cup plus 2 tablespoons mayonnaise

1/4 cup sour cream

1/4 cup drained prepared horseradish

1/4 cup Dijon mustard

1 tablespoon honey

1 tablespoon minced shallots

1 tablespoon minced chives

1 tablespoon fresh lemon juice

Salt and freshly ground pepper

6 slices Gruyere cheese (3 ounces)

6 all-beef hot dogs, slit lengthwise

6 thin slices of lean bacon

6 hot dog buns

Directions

Preheat the oven to 425°. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives and lemon juice and season with salt and pepper.

Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.

Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Place each hot dog in a bun and serve, passing the horseradish sauce on the side.

Hot Dogs New England

From www.nathansfamous.com

Serves 4

Ingredients

6 Hot Dogs

2 (1 pound) cans pork and beans

2 tablespoons Worcestershire sauce

1/2 teaspoon Tabasco sauce

2 tablespoons brown sugar

2 tablespoons molasses

Juice 1/2 lemon

1/4 teaspoon thyme

2 large onions

Directions

Cut hot dogs in half lengthwise. Mix baked beans with Worcestershire sauce, Tabasco sauce, brown sugar, molasses, lemon juice and thyme. Slice onions and separate into rings. Mix lightly with the beans. Bake, covered, in a 375° oven for 1/2 hour. Place hot dog halves on top of beans for another 1/2 hour, uncovered, in the oven. Serve very hot with tomato wedges and buttered water crackers.

Pigs in Blankets

From www.countryliving.com

Yields: 60 pieces

Ingredients

2 sheet(s) frozen pastry dough, thawed

12 all-beef hot dogs

1 large egg

1/4 teaspoon salt

Poppy seeds, for garnish

Directions

Preheat oven to 425°F. On a lightly floured surface, roll 1 puff pastry dough sheet into a 12- by 14-inch rectangle. Cut rectangle in half lengthwise, then cut each half into 3 equal pieces for a total of 6 pastry pieces. Repeat with second pastry.

Pat hot dogs dry with paper towels and pierce each several times with a fork. In a small bowl, whisk together egg and salt for egg wash. Roll each hot dog in 1 puff pastry piece, then seal with some egg wash.

Place pastry-wrapped hot dogs on parchment-lined baking sheets and lightly brush with remaining egg wash; sprinkle with poppy seeds. Bake until puffed and golden, about 20 minutes. Slice each pastry-wrapped hot dog into 5 sections and serve warm with spicy mustard, if desired.

Brat Crustini

From www.johnsonville.com

Makes 10 servings

Ingredients

1/2 cup olive oil

1 Tbsp. minced garlic

1 pkg. (19.76 oz.) Johnsonville Brats

1 loaf (1 lb.) French bread, cut into 1/2 in. slices

2 1/2 cups Havarti Dill cheese, shredded

Directions

Combine olive oil and garlic; let stand 15 minutes.

Preheat grill to medium-low. Grill brats according to package directions. Cut into 1/2-in. slices.

Brush olive oil mixture over both sides of bread. Grill for 30-60 seconds on each side or until lightly toasted.

Place bread on foil. Top with brat slices and cheese. Return to the grill. Cover and grill for 2 minutes or until cheese is melted.

Smokey Joes

From www.johnsonville.com

Makes 6 servings

Ingredients

1 pkg. (19.76 oz.) Johnsonville Brats

2 tsp. olive oil

1 small onion, sliced

1 cup mushrooms, sliced

1 1/4 cup barbecue sauce

6 kaiser rolls, split

12 green pepper rings

1 cup coleslaw

Directions

Remove brats from casing and brown in skillet. Drain and reserve.

Heat oil in medium saucepan. Add onion and cook 2-3 minutes.

Add mushrooms and cook an additional 2-3 minutes

Add sausage and barbecue sauce, simmer 5-8 minutes or until hot.

Spoon sausage mixture onto bottom half of each kaiser roll and top with pepper rings, coleslaw and top halves of rolls.

Easy Sausage Pizza

From www.johnsonville.com

Ingredients

1 12 in. pre-baked Italian bread shell crust

1 cup pizza sauce

1 1/4 cups shredded mozzarella cheese, divided

1/2 lb. Johnsonville Italian Sausage Links

1/2 cup green pepper, chopped

Directions

Prepare Italian Sausage Links per package directions.

Coin slice and reserve.

Spread sauce over crust; sprinkle with 1 cup cheese.

Add Italian Sausage slices and green pepper.

Top with the remaining cheese.

Bake according to crust package directions or until sausage is no longer pink and cheese is melted.

Rigatoni a la You!

From www.johnsonville.com

Makes 6 servings

Ingredients

1 pkg. (19.76 oz.) Johnsonville Italian Mild Sausage Links, grilled and coin-sliced

1 pkg. (12 oz.) uncooked rigatoni pasta

1 Tbsp. olive oil

1 medium red pepper, thinly sliced

1 medium yellow bell pepper, thinly sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

1 can (28 oz.) diced tomatoes with Italian herbs

grated Parmesan cheese

Directions

Cook sausage according to package directions, keep warm.

Cook the rigatoni according to directions, keep warm.

In a large pan, place olive oil and garlic, saute lightly for 30 seconds.

Add peppers and cook until crisp tender.

Combine cooked sausage and pasta sauce with peppers and heat until warm.

At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

Southern Potato Salad

From www.allrecipes.com

Servings: 4

Ingredients

4 potatoes

4 eggs

1/2 stalk celery, chopped

1/4 cup sweet relish

1 clove garlic, minced

2 tablespoons prepared mustard

1/2 cup mayonnaise

Salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.

In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Lebanese Potato Salad

From www.eatingwell.com

Makes 8 servings, about 2/3 cup each

Ingredients

2 pounds russet potatoes, (about 3 medium)

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

1/2 teaspoon salt

Freshly ground pepper, to taste

4 scallions, thinly sliced

1/4 cup chopped fresh mint

Directions

Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

Just before serving, add scallions and mint to the salad and toss gently.

Tri-Tip Sandwiches with Horseradish Spread

From www.raleys.com

Makes 6 servings

Ingredients

1/2 cup mayonnaise

2 tbsp. prepared horseradish

1 tsp. fresh lemon juice

2 cups baby arugula, rinsed and patted dry

2 tbsp. olive oil

12 slices sheepherder's French bread

2 lb. cooked Raley's Black Angus Beef tri-tip,

thinly sliced

8 slices provolone cheese

1 large tomato, sliced

1/2 lb. Parmigiano-Reggiano, shaved with a

vegetable peeler

Directions

In a small bowl, combine mayonnaise, horseradish and lemon juice. Whisk to blend. Cover and refrigerate until ready to use. In a medium bowl, toss arugula with olive oil. Generously spread each slice of bread with horseradish mayonnaise. Top 6 of the slices with tri-tip, Provolone, tomato, arugula and Parmigiano-Reggiano. Top with remaining bread. Cut each sandwich in half and serve.

Mini Man Burgers

From www.foodnetwork.com

Yield: 8 burgers

Ingredients

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 pound ground chuck

8 (3-inch) buns or rolls, split in half

2 to 3 tablespoons mayonnaise

Directions

Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.

Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.

Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.

Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.

Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

Juiciest Hamburgers Ever

From www.allrecipes.com

Servings: 8

Ingredients

2 pounds ground beef

1 egg, beaten

3/4 cup dry bread crumbs

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

Directions

Preheat grill for high heat.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.

Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Salsa Quemada (Roasted Tomato Salsa)

From www.epicurious.com

Makes 2 1/2 cups

Ingredients

5 large Roma tomatoes, whole, not cored or cut in any way

1 serrano or jalapeno chile

2 cloves garlic, skin on

1/4 cup minced white onion

1 teaspoon salt, or to taste

1/2 bunch cilantro

Directions

1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy saute pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.

2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

 

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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