Ballpark Favorite Eats from Home
While we can’t gather in the stands this baseball season, we can still celebrate America’s favorite pastime the best way we know how: with ballpark franks, helmet nachos, and Cracker Jacks. We’re sharing some of our favorite recipes from MLB ballparks around the country to make this summer’s backyard barbecues a home run.
Texas Rangers Bacon-Wrapped Chicken Wings
Meat lovers, rejoice! Bacon-wrapped anything is great, but meat-wrapped meat is taking it to the next level. In true Texas fashion, these wings say “go big or go home.” We recommend eating with a heaping pile of fries and an equally large side of ranch dressing, because it’s Texas y’all.
YIELD: 12 bacon-wrapped wings
- 12 chicken wings (flats or drums)
- 12 strips of bacon (not thick cut)
- Frying oil Salt and pepper
- Your favorite wing or dipping sauce
- Steam wings for about 20 minutes or until cooked through.
- Spread wings on a wire rack above a rimmed baking sheet and place in refrigerator and cool uncovered, at least one hour.
- Preheat the fryer to 350°F.
- Wrap each wing tightly with one piece of bacon.
- Fry wings for 4 minutes or until bacon is crisp and wings reach internal temperature of 165°F.
- Season with salt and pepper to taste. Serve with fries and your favorite wing or dipping sauce.
Check out the full recipe here.
Arizona Diamondbacks Churro Dog
While this dessert sandwich is admittedly a little heavy for the Arizona summer heat, we have a hard time denying churros. With a chocolate-glazed donut bun, a warm cinnamon churro dog, and caramel, chocolate condiments, it’s fair to call this treat a balanced meal. While it's more labor intensive than some other ballpark faves, the finished product is worth the work.
YIELD: 8 churro dogs
For the donut buns
- 1 (1/4-ounce) package active dry yeast
- 2 tablespoons sugar, divided
- 2 tablespoons vegetable shortening
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup evaporated milk
- 1 egg, lightly beaten
- 2 ½ cups all-purpose flour, plus more for dusting
- 2 quarts vegetable oil
For the churro dog
- 2 ounces semisweet chocolate chips
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 tablespoons milk
- 2 tablespoons unsalted butter
- 1/2 cup plus 1 ½ tablespoons sugar, divided
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 pint vanilla frozen yogurt
- Whipped cream
- Caramel sundae sauce
- Chocolate sundae sauce
- Combine yeast, 1 teaspoon sugar, and 1/4 cup warm water heated to 110° in a liquid measuring cup; let sit until foamy, 8-10 minutes.
- Add remaining 1 tablespoon and 2 teaspoons sugar, shortening, salt, and 1/4 cup boiling water to the bowl of a stand mixer fitted with a dough hook. Mix until shortening is melted. Add yeast mixture, nutmeg, milk, and egg. With motor running, slowly add flour and beat until smooth.
- Transfer to a lightly floured surface and knead until elastic. Let dough rest for 10 minutes.
- Roll dough into an 8-inch square about 1-inch thick; cut into 4 strips, and cut each strip in half crosswise. Transfer to parchment-lined baking sheets, spaced 2 inches apart; cover loosely with plastic wrap and set in a warm place until doubled in size, about 1½ hours.
- Heat oil to 350°F in a deep fryer or large pot fitted with an oil thermometer. Using scissors, cut the donuts out of the parchment paper, leaving about 1 inch of paper around the sides of each donut (the paper makes it easier to transfer them to hot oil). Working in batches, place donuts in oil; use tongs to peel off and discard paper. Cook, flipping once, until golden, 2-3 minutes. Transfer to a wire rack to cool.
- To make the glaze, mix chocolate, sugar, vanilla, and salt in a medium bowl; set aside.
- Bring milk and butter to a boil in small saucepan or in the microwave. Pour over chocolate and let sit for 2 minutes without stirring. Whisk until smooth and dip the tops of donuts into glaze; return to rack until set.
- For the churros, combine 1/2 cup sugar with cinnamon in a shallow dish. Set aside.
- In a small saucepan over medium heat, whisk together 1 cup water, 1 ½ tablespoons sugar, salt, and vegetable oil. Bring the mixture to a boil and immediately remove from heat. Stir in the flour, mixing until it forms a ball.
- Turn up the heat on the fryer until the oil temperature reaches 375ºF.
- Transfer dough to a pastry bag fitted with a large, open-star tip (at least 1/2-inch wide). Pipe 6 inches of dough over the oil then cut it with scissors so it releases into the oil. If you don't have a pastry bag or decorating tips, just roll the dough into logs with your hands. They won't have that churro frill, but will actually look more like hot dogs. Fry 3-4 churros at a time, until they're golden. Transfer to the wire rack to drain for 2 minutes, then roll them in the cinnamon-sugar mixture.
- To assemble churro dogs, cut donuts lengthwise along one side, keeping the other side attached. Gently tuck churros inside. Top each with 3 tablespoons frozen yogurt, whipped cream, and a drizzle of syrups.
See the original recipe on Thrillist.
Baltimore Orioles Crab Mac N’ Cheese Dog
When you can’t decide between American food favorites, your best bet is to just throw them all together into one. That’s the approach behind this combo of Mac n’ cheese, crab sandwich, and hot dog. While the Dodger Dog and Minnesota Twins Boomstick get most of the hot dog love in the league, this delicacy is the undisputed fan favorite on review sites.
- Hot dogs
- Macaroni ’n’ cheese
- Lump crabmeat
- Old Bay Seasoning
- Cook store-bought mac ’n’ cheese according to package directions.
- Cook hot dogs and buns on a stovetop or grill.
- Top hot dogs with mac ’n’ cheese and lump crabmeat.
- Dust with Old Bay Seasoning.
Recipe courtesy of Rachael Ray magazine, featured here.
San Francisco Giants Garlic Fries
This local must-try staple has become just as much a legendary part of Giants culture as a Willie Mays homer. Gilroy, the garlic capital from the world, is only a few hours drive from San Francisco’s Oracle Park. Not only is the garlic arguably the best on the planet, the fries are so perfectly cooked that eating them with condiments could be considered a crime.
YIELD: 10 cups
- 2 quarts vegetable oil
- 2 pounds frozen French fries (⅜-inch cut with some skin on)
- ⅔ cup extra virgin olive oil
- 3 tablespoons chopped fresh garlic or water-packed garlic in the jar
- ¼ cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- Heat oil to 375℉ in a deep fryer or heavy-bottomed pot fitted with an oil thermometer. Fry frozen fries until brown (beyond golden), about 15 minutes. You want to overcook them slightly so the garlic sauce soaks in without making them soggy.
- Combine olive oil and garlic in a lidded jar and shake to thoroughly combine, or whisk together in a small bowl; set aside.
- Drain fries and dump them into a large bowl. Pour garlic oil onto the fries, coating them evenly. Add parsley, salt, and pepper; toss to coat.
- Eat them hot.
Also from Thrillist, you can find the original recipe here.
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