Target Field recipes from the Food Network

Categories: Recipes

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courtesy of Food Network
A game day extravaganza.
​When you go to the ball game and sit in the stands, do you gaze longingly into the suites and imagine what it's like to have an endless food supply? Since most of us never get to sit there, we wanted to share these recipes that the Food Network recently developed and are now serving in the suites. All the recipes are in party-size quantities, so will also be perfect for football season. Get your sweatpants ready.


Mountain of iceberg wedges

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Food Network
Mountain of iceberg wedges


8 servings

1 tablespoon extra-virgin olive oil
2 cups 1/3-inch thick pancetta lardons
2 heads iceberg lettuce, cored and quartered
1 cup oven-dried tomatoes, recipe follows
1 cup bias cut scallions, green part only
2 cups blue cheese and black pepper dressing, plus more to serve on the side, recipe follows
2 cups sourdough croutons, recipe follows

1. Heat a large pan over medium heat. Add the olive oil and the pancetta. Cook the pancetta until crisp, about 12 minutes. Transfer to a paper towel lined sheet tray. Let cool.

2. Arrange the iceberg lettuce quarters in a single layer on a platter. Top with half of the Oven Dried Tomatoes, half of the pancetta lardons and half of the croutons. Drizzle with the Blue Cheese and Black Pepper dressing. Top with the remaining oven-dried tomatoes, pancetta lardons and croutons and garnish with the scallions. Serve the remaining dressing on the side. (Alternatively put the lettuce on a serving platter and each of the components in separate serving dishes.)

Oven-dried tomatoes:
8 Roma tomatoes, sliced into 1/4-inch rounds
2 heads garlic, cloves separated, skins left on
1/2 bunch thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1/2 cup extra-virgin olive oil

1. Preheat a convection oven to 250 degrees F.

2. In a large bowl toss all of the ingredients together. Line a half sheet tray with parchment. Arrange the tomatoes, and the remaining ingredients in the bowl, on the sheet tray. Make sure the tomatoes are in 1 layer.

3. Put the sheet tray in the oven and bake for 1 hour and 15 minutes.

4. Remove the tomatoes from the oven and discard the thyme sprigs. Once cooled transfer the tomatoes and the garlic to an air-tight container, being sure to stack the tomatoes so that they remain flat. Top with any remaining juices.

Makes 2 cups


Blue cheese and black pepper dressing:

1 pound blue cheese, crumbled, (recommended: Maytag)
1 cup mayonnaise
1 cup creme fraiche
1 1/4 cups buttermilk
4 tablespoons chopped chives
1 1/2 tablespoons coarsely ground fresh black pepper
3 tablespoons champagne vinegar
1/2 tablespoon kosher salt

In a large bowl mix all of the ingredients until combined. Transfer to an air-tight container and refrigerate until ready to use.

Makes 1 1/2 quarts

Sourdough croutons:
1 sourdough boule, cut into 3/4-inch cubes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Preheat a convection oven to 350 degrees F.

1. Toss all of the ingredients in a large bowl.

2. Arrange the bread cubes on a sheet tray in 1 layer. Bake until golden and crunchy, about 12 minutes. Remove from the oven and let cool.

Buffalo chicken mac and cheese
8 servings

2 pounds boneless skinless chicken thighs
3 tablespoons extra-virgin olive oil
7 tablespoons unsalted butter, plus more for baking dish
Kosher salt and freshly ground black pepper
1 pound elbow macaroni
3/4 cup finely chopped onion
3/4 cup finely chopped celery
2 cloves garlic, minced
3/4 cup hot sauce, divided (recommended: Frank's Red Hot)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups heavy cream
1 pound Cheddar, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko bread crumbs
1 cup crumbled blue cheese
1 tablespoon chopped parsley leaves

1. Preheat a convection oven to 350 degrees F.

2. In a large bowl, toss the chicken thighs with the olive oil and season with salt and pepper, to taste. Arrange in a single layer on a rack in a sheet pan and roast until cooked through, about 15 to 20 minutes. Remove from the oven, and cool. Once cooled, shred into roughly 1-inch pieces.

3. Brush a 2 by 10 by 15-inch baking dish with butter. Boil the macaroni according to the package directions, until al dente. Drain.

4. Melt 3 tablespoons butter in large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook for 2 minutes. Add 1/2 cup hot sauce and cook about 1 minute more.

5. Melt 2 tablespoons butter in a saucepan over medium heat and add the flour and dry mustard whisking until smooth. Whisk in the heavy cream. Add the remaining 1/4 cup hot sauce, stirring until thick, about 2 minutes. Lower the heat to medium-low and stir in the Cheddar and pepper jack cheeses. Turn off the heat, add the sour cream and whisk until smooth.

6. In a large bowl mix the macaroni, cheese mixture and chicken mixture. Transfer the mixture to the prepared baking dish.

6. Melt the remaining 2 tablespoons butter, in a small pan over low heat. Stir in the panko, blue cheese and parsley. Sprinkle the panko mixture evenly over the mac and cheese.

7. Bake until brown and bubbly, 30 to 40 minutes (cover with foil if the bread crumbs begin to take on too much color). Remove from the oven and let rest 10 minutes before serving.

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