ESPN0 0 Stadium Food, Meet Fine Dining Craving a Cubs' Pig Candy BLT or Braves catfish taco while social distancing at home? Here are recipes for some the best stadium concessions items in the country, so you can cook them yourself. Fenway Park CrÈme BrÛlÉe French Toast Christopher Testani for ESPN Main Ingredients 1 batch French toast batter pastry cream and chocolate ganache/glaze 8 slices thick-cut Texas toast bread (or brioche or challah) 1 cup Sugar in the Raw 1 brûlée torch French Toast Batter Ingredients 5 large eggs 2¼ cups whole milk ½ cup heavy cream 2 tsp. vanilla extract ¼ tsp. kosher salt 2 tbsp. Vermont maple syrup Instructions: Mix together all French toast batter ingredients and put off to side. Lay out thick-sliced Texas toast for one hour to dry out (dry bread better absorbs batter). Cut a slit from the crust to the middle of each slice of bread to form a pocket, then stuff with pastry cream. Heat a buttered griddle to 350 degrees. Dip Texas toast into batter and place on the griddle. Once golden brown on one side, flip and sprinkle Sugar in the Raw on top. Evenly caramelize sugar with a brûlée torch until it is golden brown and forms a crust. Top with chocolate glaze, Vermont maple syrup, whipped butter and strawberries. Pastry Cream Ingredients 2 cups half-and-half 6 large egg yolks (use Pete and Gerry's or Nellie's organic eggs) ½ cup sugar 1 pinch table salt ¼ cup unbleached all-purpose flour (use King Arthur's organic flour) 4 tbsp. unsalted butter, cut into four pieces (Cabot unsalted butter is best) 1½ tsp. vanilla extract Instructions: In a small saucepan, heat half-and-half over a medium heat until simmering. In a separate bowl, whisk egg yolks, sugar and salt until smooth. Add flour to the wet mixture. Once half-and-half is simmering, slowly add it to the wet mixture a little bit at a time. Don't pour too much in at once or you'll make scrambled eggs. Return mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly for 8 minutes. Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, 1 to 2 minutes. Remove from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream onto a flat pan and smooth out to cool. Top with plastic wrap and cool for roughly 2 hours. Chocolate Glaze Ingredients ½ cups heavy cream 2 tsp. light corn syrup 4 oz. bittersweet chocolate, chopped fine (or use chocolate chips/drops, Callebaut chocolate is best) Instructions: Melt together the chocolate and cream until smooth, add corn syrup. Do not cool in the refrigerator. Calories: 850 Cost at stadium: $15 Recipe courtesy Aramark Daytona International Speedway Stuffed Gouda Veggie Burger Brian Finke for ESPN Patty Ingredients 1½ cups cups brown rice, cooked ½ cup canned garbanzo beans, drained ½ cup canned black beans, drained ½ cup canned beets, minced 2 tsp. fresh garlic, minced 2 tbsp. green onion, thinly minced 1 tsp. paprika ½ tsp. chili powder ½ tsp. fennel seed, toasted and ground ½ tsp. cumin, ground ½ tsp. granulated onion Stuffing Ingredients 5 slices smoked Gouda ½ cup all-purpose flour 3 large eggs, whisked with 2 tbsp. water for egg wash ½ cup panko breadcrumbs salt and pepper to taste Calories: 315 Cost at stadium: $8 Recipe courtesy Americrown U.S. Bank Stadium, Minneapolis Purple Grip Christopher Testani for ESPN Pancake Ingredients 1 cup flour 1 tsp. baking powder ½ tsp. baking soda 2 tbsp. powdered ube ½ tsp. salt 2 tbsp. sugar 1 egg 1½ cups buttermilk 2 tsp. vanilla extract 2 tbsp. melted butter Bacon Cream Gravy Ingredients 1½ cups diced bacon ¼ cup flour 1 cup whole milk ¼ cup beer, stout salt and pepper to taste Remaining Ingredients 4 pork sausage links 1 cup Tater Tots 2 tbsp. chives, minced Instructions: Sift together flour, baking powder, baking soda, ube powder, salt and sugar. In a separate bowl, whisk egg, then add buttermilk, vanilla extract and melted butter. Add dry sifted ingredients to the wet ingredients, stirring just to combine. Small lumps will be visible. Pour four circles of batter on a buttered griddle and sear until cooked through. Cover pancakes and set aside. Sear sausage in a large skillet until it reaches an internal temperature of 165 degrees. Cover and set aside. Using the same pan, add bacon pieces and cook until crispy. Remove half and set aside for final garnish. Add flour to the pan with the remaining bacon and whisk into bacon and sausage fat. Add milk, salt and pepper. Whisk until fully combined. Add stout beer, bring to a simmer and pull from heat immediately. Cook Tater Tots (deep-fry if possible) and set aside. Fold pancakes like tacos and fill with breakfast sausage. Top with Tater Tots, bacon cream gravy, bacon bits and minced chives. Makes four grips. Recipe courtesy Aramark. Calories: 1,270 Cost at stadium: $10 Recipe courtesy Aramark Chesapeake Energy Arena, Oklahoma City Peppermint Cheesecake Christopher Testani for ESPN Ingredients 2 lbs. cream cheese 4 large eggs 1¼ cup granulated sugar 1 tsp. mint extract 6 candy canes, crushed 2 cups crushed graham crackers 5 tbsp. melted butter Instructions: Mix crushed graham crackers with 1/4 cup of sugar until combined. Add melted butter and mix thoroughly with your hands. Press the graham cracker mixture into the bottom of a spring form pan until it is well-compacted. Cream the cream cheese in a stand-up mixer fitted with a paddle attachment until softened, about 3 to 4 minutes at medium speed. Use a rubber spatula to scrape the cream cheese from the sides of the bowl and mix again for 1 minute. Move to a low speed and add the remaining cup of sugar, crushed candy canes and mint extract. Allow to mix for 1 minute, then add eggs one at a time. Pour the mixture over the graham cracker crust and bake in a 325 degree oven for 45 minutes or until the mixture is set. You can test if it is properly set by lightly shaking the pan back and forth. If the mixture still looks liquid, continue to bake until fully set. Remove from oven and allow to cool for 30 minutes before placing in a refrigerator. Allow cheesecake to cool in refrigerator for a minimum of 2 hours. Calories: 630 Cost at stadium: N/A (only available as part of all-inclusive Courtside Club) Recipe courtesy Levy Staples Center, Los Angeles The Grinch Stole Dinner Roll Christopher Testani for ESPN Chipotle Cranberry Aioli Ingredients ½ cup whole berry cranberry sauce 1 cup mayonnaise 1 tsp. Dijon mustard ½ tsp. orange juice 2 chipotle peppers in adobo, finely chopped 1 tbsp. adobo Instructions: In a bowl combine cranberry sauce, mayonnaise, mustard, chipotle peppers with adobo and orange juice and combine thoroughly. Cover and refrigerate until needed. For smoother consistency use a food processor. Creamed Spinach Ingredients 30 oz. cooked, rough-chopped spinach 1¼ cup butter 2 tbsp. minced garlic 3 tbsp. white onion 15 oz. shredded provolone or Havarti cheese ½ cup grated Parmesan salt and pepper to taste Instructions: Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible. Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot. Sandwich Ingredients 5 oz. shaved oven roasted turkey breast 2 oz. cranberry aioli 4 oz. stuffing 3 oz. creamed spinach 1 French roll Instructions: Slice French roll completely in half spread aioli on both halves. Lay turkey breast on one side. Layer on stuffing and creamed spinach and top with other half of roll. Slice in half and serve. Calories: 850 Cost at stadium: $15.95 Recipe courtesy Levy Ford Field, Detroit Turkey, Brie and Mostarda Sandwich Christopher Testani for ESPN Mostarda Ingredients 1 medium blood orange 2 sprigs fresh rosemary 1 fresh bay leaf or ½ dried 1 cup dry white wine 2 tbsp. mild honey 1 tbsp. brown mustard seeds 1 tbsp. yellow mustard seeds 1 tsp. kosher salt 2 medium-firm Brosc pears, diced 1 cup fresh cranberries Instructions: Peel a strip of zest from orange. Trim off any white pith and put zest in 3-quart saucepan. Trim away remaining orange peel and cut segments free from membranes; add to saucepan. Squeeze juice from membranes; add to saucepan. Tie rosemary and bay leaf into a cheesecloth bundle and add to saucepan along with wine, honey mustard seeds and salt. Bring to a boil over medium heat. Reduce heat to simmer and cook until honey dissolves, about 2 minutes. Add pears and cranberries and return to a gentle simmer over medium-low heat. Cook, stirring occasionally, until fruit is tender and liquid is syrupy, 25 to 30 minutes. Remove from heat, discard herb bundle and zest, and let cool. Serve at room temperature. Will keep in refrigerator for 1 week. Sandwich Ingredients 2 slices challah bread 2 pieces Brie cheese, thinly sliced 2 oz. pear, cranberry, blood orange mostarda 2 oz. mayonnaise 2 tomato slices 1 romaine leaf 5 oz. oven-roasted sliced turkey Instructions: Spread mayonnaise on challah bread. Place lettuce and tomato on one slice, top with turkey. Spoon mostarda over top of turkey, top with cheese. Close sandwich. Open mouth. Stuff mouth. Makes 1 Sandwich. Calories: 540 Cost at stadium: $12 Recipe courtesy Levy Lambeau Field, Green Bay 1919 Elk Stroganoff Delaware North Ingredients 4 lbs. elk stew meat 3⅓ tbsp. salt/pepper blend ¼ cup canola oil 1 lb. yellow onion, diced ½ cup sherry ½ cup red wine ¼ cup Worcestershire sauce ⅔ cup veal glacé 3 tbsp. tomato paste ½ gallon water ¼ cup beef base ½ lb. roux 1 cup sour cream ½ lb. criminis ½ lb. button mushrooms, quartered Instructions: Cut meat into 1-inch cubes, season evenly with 3 tbsp. salt/pepper blend. Brown meat on all sides. Remove meat from the pan and set aside. Add onions to the same pan over medium heat. Allow the onions to sweat but not fully caramelize. Deglaze the pan with sherry, red wine and Worcestershire sauce. Scrape the bottom of pan to release the cooked-on flavors, and reduce wine until almost dry. Add veal glacé, beef base, tomato paste and water. Stir until fully incorporated. Return meat and bring to a boil before reducing to a simmer. Cook on medium-low heat for about 3 hours, or until meat is tender. Add cold roux and increase heat to boil for 2 minutes. Remove from heat. Mix in sour cream and 1 tsp. salt/pepper blend. In a separate pan, sauté mushrooms on high heat until lightly golden. Add mushrooms to meat pan and mix thoroughly. Additional Ingredients 1 lb. dry pappardelle pasta 4 qts. water 2 tbsp. kosher salt 1 cup heavy whipping cream 2 tbsp. buttermilk Instructions: In a large saucepan, bring the water and salt to a rolling boil, add pasta and cook for 8 to 10 minutes, stirring frequently. Strain pasta and toss with a little olive oil to prevent sticking. For a crème fraîche drizzle, combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours or until very thick. Divide pasta into 6 servings, top with elk stew. Drizzle with crème fraîche. 1919 Kitchen tops it with pickled julienne carrots. Makes 6 servings. Calories: 900 Cost at stadium: $13 Recipe courtesy Delaware North MetLife Stadium | East Rutherford, N.J. Fat Rooster Hot Chicken Sandwich Christopher Testani for ESPN Buttermilk Brine Ingredients ½ cup buttermilk ½ cup hot sauce 4 4-oz. chicken breasts Instructions: Combine buttermilk and hot sauce in a small bowl. Pound out chicken breasts until about ¼ inch thick. Marinate chicken in the buttermilk brine overnight. Chicken Dredge Ingredients 1 cup all-purpose flour 2 tbsp. habanero powder 3 tbsp. granulated garlic ¼ cup Cajun seasoning 1½ tsp. ground white pepper ¼ cup Lawry's seasoning Instructions: Combine and mix all ingredients in a mixing bowl. Dredge buttermilk-brined chicken breast until coated completely. Shake off excess dredge and let sit 15 minutes before frying. Cabbage Slaw Ingredients 2 cups shredded green cabbage 1 pinch sugar ¼ cup sweet pickle brine 3 tbsp. diced sweet pickles 3 tbsp. blended oil (90 % canola oil, 10 % olive oil) 1 pinch celery seed 3 tbsp. rice wine vinegar 1 pinch fresh dill 1 pinch kosher salt 1 pinch ground black pepper Instructions: Combine and mix all ingredients and let sit 2 to 4 hours before serving. Additional Ingredients 1½ cup mayonnaise 3 tsp. pure honey 4 Hawaiian buns 12-16 sweet pickle slices Instructions: Combine mayonnaise and honey and set aside. Fry the dredged chicken in 2 cups of vegetable oil for about 4 minutes per side at 350 degrees in a 12-inch frying pan. Remove and place on a wire rack or plate with a paper towel. Toast the Hawaiian bun and spread honey mayo on both sides. Build the sandwich starting with 3 to 4 pickle slices, then add chicken and top off with cabbage slaw. Serve and enjoy! Makes four servings. Calories: 1,190 Cost at stadium: $18 Arthur Ashe Stadium | Queens, N.Y. Skuna Bay Salmon Crudo Christopher Testani for ESPN Ingredients ¾ lb. salmon belly, skinned, thinly sliced 20 mini cucumbers, thinly shaved 8 French breakfast radishes, thinly shaved ⅓ cup extra virgin olive oil Sea salt and fresh-ground black pepper 16 black olives, pitted, cut in half 1 blood orange, peeled, cut in half lengthwise 12 fresh mint leaves, torn into medium pieces 4 rice crisps Instructions: Distribute slices of salmon equally on four plates. Top with cucumbers and radishes. Drizzle oil generously over each plate and season with salt and pepper. Add sliced olives and orange segments to each dish and squeeze the juice from any remaining orange segments on top of the crudo. Garnish with mint leaves. Serve on rice crisps. Makes 4 pieces. Calories: 500 Cost at stadium: $14 Rogers Centre | Toronto Hogtown Stak Sam Kaplan for ESPN Ingredients 1 cup kosher salt 1 cup brown sugar 2 tbsp. black pepper, whole 6 cloves garlic 2 tbsp. coriander seeds 2 tbsp. cumin seeds 1 tbsp. juniper berries 2 bay leaves 6-8-lb. pork butt Instructions: Using a thick-bottom pot over medium heat, bring water to a boil. Add all ingredients except pork, let simmer for 20 minutes. Cool the liquid and refrigerate for at least 3 hours. Add pork to liquid and let brine for at least 24 hours. Smoked Pork Butt Dry Rub 2 tbsp. onion powder 2 tbsp. garlic powder 2 tbsp. sugar 1 tbsp. black pepper 1 tbsp. salt 1¼ tbsp. cayenne pepper Instructions: Rinse brine from pork with cold water, pat dry. Cover evenly with dry rub. Smoke for 14 hours at 200 degrees. Pull meat. BBQ Gravy ½ qt. BBQ sauce 2 qts. store-bought brown gravy ½ lb. smoked bacon crispy, chopped Instructions: Using a thick-bottom pot over medium heat, bring water to a boil. Add all ingredients except pork, let simmer for 20 minutes. Cool the liquid and refrigerate for at least 3 hours. Add pork to liquid and let brine for at least 24 hours. Additional Ingredients 9 lbs. french fries 4¼ lbs. grilled sausages, sliced Instructions: Top 1½ cups of fries with ¾ cup of pulled pork and ¾ cup of sausage. Top with ¾ cup of BBQ gravy. Prepare a soft place to land. Makes 12 servings. Calories: 1,190 Cost at stadium: $18 NRG Stadium | Houston, TX Texas Short Rib Grilled Cheese Henry Leutwyler for ESPN Braised Beef Short Ribs Ingredients 1 lb. beef short ribs 1 tsp. kosher salt ½ tsp. black pepper 2 tbsp. vegetable oil 1 onion, sliced 1 garlic clove, minced 1 dark beer(preferably Houston's Saint Arnold) 16 oz. beef stock Instructions: Season short ribs with salt and pepper, and dredge in flour. Place Dutch oven on medium heat. Add oil, and sear short ribs on each side 5 to 6 minutes. Set aside. Place onion and garlic in same pot and cook 5 minutes, stirring continuously. Add short ribs, beer and beef stock, cover and let simmer for 2½ hours. Remove and let cool. Pull and shred beef. Pimento Cheese Ingredients 16 oz. cheddar cheese 4 oz. cream cheese 4 oz. mayonnaise ¼ tsp. cayenne pepper 4 oz. pimento, diced 1 jalapeño seeded and minced Instructions: Place cheddar cheese and all remaining ingredients in a mixer. Mix until all ingredients are combined, about 3 minutes. Sandwich Ingredients 2 Texas toast slices 3 oz. pimento cheese 4 oz. short ribs 1 tbsp. butter, melted Fried Pickles on side Instructions: Spread melted butter on one side of each slice of bread. Heat flat grill to medium. Place pimento spread on non-buttered side of both slices. Place pulled short rib on top of pimento spread. Close sandwich. Place on grill for about 2 minutes on each side. Makes 4 sandwiches. Calories: 1,100 Cost at stadium: $19 Quicken Loans Arena | Cleveland, OH Vanilla Bean Apple Pie Bacon Milkshake Henry Leutwyler for ESPN Ingredients 20 oz. vanilla bean ice cream 6 oz. half-and-half 3 oz. apple pie, cooked 2 strips bacon, cooked, chopped 3 oz. bourbon (optional; omit half-and-half if using alcohol) Whipped cream (optional garnish) Instructions: Put the following in a blender, in order: half-and-half, ice cream, apple pie, bacon. Put lid on the blender and blend on a slower setting. Remove lid and use blender stick to gently guide the ice cream to be emulsified with the half-and-half. Once the shake is blending without help from the blender stick, turn up the speed to medium high. Blend until smooth. Pour into glasses and serve immediately. Serves 2. Calories: 1,110 Cost at stadium: $7 ($10 with bourbon) PNC Park | Pittsburgh, PA Toasted Tofu Sandwich Sam Kaplan for ESPN Marinated Tofu Ingredients 3 ¼-inch slices of drained, extra firm tofu Juice and zest of 1 lime 1 tbsp. salad oil 2 tsp. dry ginger 4 tbsp. tamari soy sauce 1 tbsp. Earth Balance vegan butter spread Instructions: Mix everything together except tofu and butter spread with a wire whip. Lay tofu in a glass baking dish and pour on the mix. Turn tofu over to coat. Marinate for 4 hours or overnight. When ready to cook, heat a pan over medium heat, add butter spread and sear until browned. Sriracha Mayo Ingredients 2 tbsp. Hampton Creek Just Mayo (vegan) ½ tsp. Sriracha 1 lime wedge, squeezed Instructions: Mix all ingredients with a wire whip. Store in refrigerator until needed. Sticky Slaw Ingredients ¼ cup grated cucumbers ¼ cup grated carrots ¼ cup shredded green cabbage 2 tsp. chopped mint 1 tsp. chopped cilantro 1 tbsp. rice wine vinegar 1 tbsp. sugar A pinch of kosher salt Instructions: In a small saucepan, quickly heat vinegar, sugar and salt together until sugar is dissolved. Set aside to cool. Combine all veggies and herbs, add cooled sugar-vinegar and mix together; set aside. Additional Ingredients 2 slices gluten-free white bread 2 tsp. Earth Balance vegan butter spread Instructions: Spread mayo evenly over each slice of bread. Lay 3 pieces of seared tofu between slices of bread and close, then spread 2 teaspoons of Earth Balance evenly over outside of sandwich. Place sandwich in a heated panini press, or heat a sauté pan and toast over medium heat until golden brown. Once sandwich is golden brown, open it and place slaw on top. Close sandwich and cut in half. Enjoy with your favorite side of fruit or chips. Makes 1 serving. Calories: 610 Cost at stadium: $9.75 *All ingredients are gluten-free Miller Park | Milwaukee, WI Venison Butter Burger Sam Kaplan for ESPN Lemon Thyme Butter Ingredients 4 oz. salted butter 1 tsp. lemon juice ½ tsp. fresh thyme, minced Instructions: Mix together butter, lemon juice and thyme and set aside. Cherry Compote Ingredients ½ cup dried cherries ½ cup orange juice 2 tbsp. sugar Instructions: In a skillet over medium heat, combine cherries, orange juice and sugar. Reduce until most of the liquid has evaporated and cherries are soft. Venison Butter Burger Ingredients 4 ground venison patties, ⅓ pound to ½-inch thick 1 oz. fresh arugula 4 Havarti cheese slices 1 tbsp. vegetable oil ½ tsp. salt Instructions: Season patties on both sides with salt. Grill until internal temperature is 165 degrees, then add sliced cheese. Or heat a large skillet on medium high and add oil. Carefully add patties and cook for 2 minutes. Flip patties and cook 1 minute. Top with cheese and cook for another minute or until internal temperature is 165 degrees. Set patties aside. Quickly toast burger buns on grill or in remaining pan drippings over medium-low heat. Spread lemon thyme butter on top bun and cherry compote on bottom bun. Top burger with arugula. Enjoy! Makes 4 burgers. Calories: 590 Cost at stadium: $16 SunTrust Park | Atlanta, GA Blackened Catfish Po'boy Tacos Sam Kaplan for ESPN Cajun Remoulade Ingredients 1 cup mayonnaise 4 gherkins, minced 2 tbsp. red pepper, minced 2 tbsp. Creole mustard 2 tsp. capers, rinsed and chopped 2 tsp. hot sauce 1 tsp. chili powder 2 lemons, juiced Salt and white pepper to taste Instructions: In a bowl, combine all the ingredients and stir. Blackened Catfish Po'boy Tacos Ingredients 4 6-oz. fillets of catfish ¼ cup cup blackened redfish seasoning 2 tbsp. vegetable oil 2 cups shredded lettuce 2 plum tomatoes, medium dice 12 4-inch flour tortillas Salt and white pepper to taste Instructions: Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside. Place a cast-iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan. Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan. Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil. Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce and tomato, then dollop a generous portion of remoulade on top of tacos. Enjoy! Makes 4 servings of 3 tacos. Calories: 538 Cost at stadium: $12/3 tacos Staples Center | Los Angeles, CA Mac 'N' Cheese Hot Dog Henry Leutwyler for ESPN Ingredients 1 lb Stouffer's macaroni and cheese 8 cups water ½ lb. macaroni pasta 2 cups aged sharp cheddar sauce ½ lb. shredded Parmesan ½ lb. shredded sharp cheddar 4 all-beef hot dogs 4 Hawaiian hot dog buns 2 tbsp. butter Yellow mustard Bacon crumbles Diced onions Instructions: Warm Stouffer's macaroni and cheese by following instructions on package. Pour 8 cups of water into a large saucepan, add salt and bring to a boil. Once water is boiling, place macaroni in water and stir occasionally until tender. Remove pasta from water and drain. Place pasta back in the pan and add sharp cheddar sauce; stir until combined. Add shredded sharp cheddar and shredded Parmesan cheese. Add warm Stouffer's macaroni and cheese to pasta mixture. Cook hot dogs on flattop/grill. Melt butter in a skillet; once melted, place hot dog bun on skillet face up and toast both sides. Place cooked hot dog in bun. Top with mac and cheese mix, yellow mustard, bacon topping and diced onions. Serves four. Calories: 468 Cost at stadium: $9.50 Wrigley Field | Chicago, IL Pig Candy BLT Sam Kaplan for ESPN Pig Candy Ingredients 12 to 14 slices apple wood smoked bacon (not thick-cut but not paper thin) 2 cups light brown sugar Carmelized Onions 2 Maui onions, sliced 2 tbsp. vegetable oil Dry red wine Instructions: Heat a large skillet over medium heat. Place oil and onions in pan and gently sweat, stirring only occasionally. If necessary, deglaze with the red wine. Cook until deep golden brown, about 30 minutes. Season with salt and pepper and set aside. BBQ Rub Aioli Ingredients 1 cup mayonnaise 2 tbsp. Pork & Mindy's Sweet BBQ Rub (or another sweet dry rub blend) 1 tbsp. hot sauce Instructions: In a bowl, mix all ingredients and set aside. Additional Ingredients 4 brioche buns 1 Roma tomato, sliced medium thickness 4 crispy leaves romaine lettuce 2 tbsp. butter Instructions: Preheat oven to 350 degrees. Place brown sugar in a pie dish. Gently press each slice of bacon into sugar until coated (patches of naked bacon are OK). Arrange coated bacon on vegetable oil-sprayed wire rack, then place rack on top of a full sheet pan. Bake until extra crispy and golden, 30 to 50 minutes depending on oven, rotating sheet pan halfway through. Remove from rack to prevent sticking; let cool on new surface. Once cool, cut each piece of Pig Candy in half. Instructions: Butter brioche buns and toast on griddle until golden brown. On each bun, place layer of caramelized onions, 3 to 4 slices of halved Pig Candy and tomato slices; season with salt. Top tomatoes with 1 leaf of lettuce, spread aioli on top bun, close and serve. Makes 4 large sandwiches. Calories: 640 Cost at stadium: $12 AT&T Stadium | Dallas, TX Mexican Pambazo Brian Finke for ESPN Ingredients 15 dried guajillo chilies 1 clove garlic ½ small white onion, roughly chopped 2 ¼ lb. Yukon Gold potatoes, peeled and cut into ½-inch cubes 1 ¼ lb. fresh chorizo, casings removed 6 soft pambazos, teleras or kaiser rolls 3 shredded iceberg lettuce ¾ cup crema or sour cream 2 cups grated queso Oaxaca or mozzarella Refried beans Instructions: Heat a 12-inch skillet over medium-high heat. Working in batches, add chilies and cook, turning once, until toasted, about 2 minutes. Transfer chilies to a large bowl; pour over 4 cups boiling water and let sit until chilies are soft, about 30 minutes. Drain, reserving 11D4 cups liquid, and remove stems and seeds. Transfer chilies and liquid to a blender along with garlic and onipuree until very smooth, at least 2 minutes. Pour sauce into a bowl; set aside. Bring a 4-quart saucepan of salted water to a boil; add potatoes and cook until just tender, about 10 minutes. Drain and set aside. Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add chorizo and cook, stirring into small pieces until cooked through, about 8 minutes. Add potatoes and cook until they are very tender, about 2 minutes; season with salt and pepper and set aside. Using fingers, scoop out the insides of rolls, leaving a 1D2-inch-thick shell. Spread a layer of refried beans on the bottom half of the rolls. Place 1 cup potato-chorizo mixture on roll bottoms and cover with tops; lightly flatten sandwiches and compact filling. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Submerge sandwiches in chili sauce until soaked, at least 10 seconds; place in skillet, pressing constantly with a spatula to flatten and flipping once, until browned on both sides, about 5 minutes. Transfer to a cutting board; repeat with remaining oil, sandwiches and sauce. Top sandwiches with lettuce, cheese and crema. Serve warm. Calories: 1,200 Related Stories Philadelphia 76ers have NBA's top food program The NBA's Secret Wine Society Feeding an NFL team for a week? Start with 700 pounds of chicken The NBA's secret addiction More Stories Terms of UsePrivacy PolicyYour US State Privacy RightsChildren's Online Privacy PolicyInterest-Based AdsAbout Nielsen MeasurementDo Not Sell or Share My Personal InformationContact UsDisney Ad Sales SiteWork for ESPNCorrections Copyright: ® ESPN Enterprises, Inc. All rights reserved.
