Published in 425 magazine July/August 2016 photography by Michael Kartes
Baseball is as about American as it gets. My dad coached high school teams for most of my youth and wed head out to peninsula high school during baseball season, snacks in tow to watch the games. It was always peaceful. Golden light, summertime, family and great food. Americas pass time has become synonymous with delicious grilled sausages garlicky crispy fries & soft and chewy pretzels! Great beer, ice cold lemonade and salty roasted peanuts seem to just beg for a dugout, loaded bleachers and tiny hands wanting just another hunk of pretzel and a bit of runny cheese for dunking.
With baseball season & summer teams in full swing you don't have to make the trip to Safeco field for these nostalgic and amazing summertime eats. I've compiled some of my favorite easy recipes for a baseball game feast fit enough to bring along to little league or enjoy in the back yard.
Soft & Chewy Pretzels with Cream Cheese Queso
Perfectly roasted Cast Iron Peanuts
Grilled Polish Sausages
Roasted Yukon Gold Garlic Fries
Old Fashioned Lemonade
Soft pretzels & Cream cheese queso
4 large bakery style salted pretzels
2 tbsp. butter
2 cloves crushed garlic
1/4 tsp chili flakes
8 oz. soft cream cheese
1 cup heavy whipping cream
1 cup shredded cheddar
1/2 cup shredded parmesan
1/2 cup diced pickled jalapenos
Most bakeries and bakery sections in your local grocery store make pretzels these days! Pick up a few from your favorite store. In a medium sized sauce pan melt butter over medium heat and add garlic & chili flakes. Sauté for about 2-3 minutes then add the cream cheese. Once it's melted, add the heavy cream and cook for about 5 minutes until the mixture begins to thicken. Remove from heat and add the shredded cheddar, parmesan and diced jalapenos. Stir until the cheese melts completely.
Old Fashioned Lemonade
1 cup fresh squeezed lemon juice (4-5 lemons)
1 1/2 cups of sugar
2-4 cups of water
Squeeze lemons and add the juice to the sugar. Stir to completely incorporate. Allow to sit for about 10 minutes or until the sugar granules have completely dissolved. Add water, starting with 2 cups then adding an additional cup to suit your own lemonade tastes.
8 medium sized Yukon Gold potatoes sliced into wedges
1/4 cup olive oil suited for baking
10 cloves of garlic
2 tbsp. butter
1/2 cup chopped parsley
Salt & Pepper to taste
Pre Heat oven to 350 degrees. On a large baking sheet arrange potato’s and drizzle with oil. Using your hands spread the oil evenly over every potato wedge. Salt & pepper liberally. Bake for 30-40 minutes or until the potatoes are golden on the outside and tender with a knife test.
Meanwhile, chop the garlic and add to a sauté pan along with the butter on medium heat. Stirring constantly cook the garlic for 2-3 minutes, then add the parsley. When the potatoes are finished, sprinkle your hot garlic mixture over the top. Feel free to mix with tongs to evenly coat each wedge in garlic. Serve immediately.
Grilled Polish Kielbasa
2 pounds of your favorite store bought kielbasa
2 tsp. oil
Hot grill pan or outdoor grill
Rub the sausages with oil, slice into 6 inch sections and grill! Set your outdoor grill to 375 or if using a grill pan inside medium/high heat is suitable. Turn the sausages every 2 minutes until the outside casing begins to darken & split. Put them on a stick or fork to serve.
Cast iron peanuts
1 lb. raw shell on peanuts.
Salt to taste
Pre heat your oven to 350 degrees. In a seasoned cast iron pan, place your peanuts. You can get raw shell on peanuts at the bulk section of your grocer. Bake for 10-15 minutes or until the shells begin to turn golden and they smell fragrant. Sprinkle with salt while hot.