Red Sox Cookin’ Straight from Fenway!
In celebration of the Red Sox’s World Series appearance, Fenway Park is stepping up its stadium food selection. And I’ve got some great recipes to get you set for your own Fenway feast!
This year, hungry Red Sox fans are expected to eat:
· 15,000 Fenway Franks
· 3,000 Cups of Clam Chowder (pronounced “Chow-dah” in Bostonese)
· 500 Lobster Rolls
· 400 Pounds of Shrimp
While you may not be logging massive consumption numbers like this at home, why not try these recipes for a delicious, Boston-inspired baseball watch party?
Fried Fish and “Chips”
Serves 4
Inspired by Fenway’s Yawkey Way Fish Shack
Ingredients
4 6–8 oz. cod or haddock fillets
1 cup panko crumbs (or more as needed)
1 cup corn flakes, smashed (or more as needed)
2 eggs
Veggie oil
Sea salt
Freshly ground black pepper
Your favorite brand of Cape Cod-style (or Kettle) potato chips
Preparation
In a large bowl or plate with higher sides, combine the panko crumbs and corn flakes. Sprinkle with about ½ teaspoon of sea salt and a couple grinds of black pepper.
Crack the two eggs into a bowl and then using a fork, scramble them.
Take a fish filet and dip it in the egg so that it’s entirely coated. Then dip it in the panko/corn flakes mixture, again entirely coating it. Repeat this for all 4 fillets. (You may need more panko crumbs and cornflakes to coat your fish — it depends on how large your fillets are. Just repeat the seasoning process as you add more crumbs/flakes).
Add veggie oil into a large skillet over medium (to medium-high) heat until the entire bottom of the skillet is evenly coated in oil.
Give the oil a good minute or two to heat up. If the oil is smoking, turn down the heat. You want it very hot but not smoking. Then toss your fillets in. Use a spatula to flatten the fish fillet so it sizzles and really gets down into that oil. Cook for 2–3 minutes per side, or until the fillet is cooked through and beautifully browned on both sides, but not burned. (You may need to adjust your heat).
Once the fish fillets are done, top with another grind of some fresh black pepper and serve next to a nice helping of your Cape Cod-style/Kettle chips!
Hot Italian Beef au Jus Sandwich
Inspired by Fenway’s Yawkey Way and Right Field Concourse offerings
Ingredients
4 lbs. chuck roast (grass-fed is preferable)
5 banana peppers, thinly sliced (more or less to taste)
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried Italian parsley
5 cloves garlic, minced
1 small yellow onion, diced
Sea Salt
Freshly ground black pepper
1 cup low sodium beef stock
Whole wheat buns
Fresh mozzarella cheese, cut into ¼ inch slices
Preparation
Season the beef with some sea salt and freshly ground black pepper. I don’t give amounts because I encourage you to season to taste.
Brown both sides of the beef in a large skillet very quickly over high heat. You aren’t cooking the meat through, simply browning it…
Put the beef into a crock pot/slow cooker along with your herbs, garlic, onions, banana peppers, and beef stock. Add in a couple healthy grinds of black pepper and cover. Cook on low for 8–10 hours or until your beef if soft and can be cut with a fork.
Serve the beef hot on the bun topped with a healthy slice of mozzarella (which will melt with the heat of the beef). Serve with a small cup of the jus (yummy juice left in the crock pot) for dipping.
Enjoy!
