Baseball might be postponed but you can still enjoy crazy ballpark food at home

March Madness was one thing.

But baseball? How can lovers of America’s pastime cope without the familiar calls of “batter up,” the excitement of watching their favorite player steal a base or make a diving catch?

With the 2020 MLB baseball season postponed indefinitely because of the novel coronavirus pandemic, fans have been dealt a huge disappointment.

Ballparks have been trying to outdo one another with crazy food for years  now, and one over-the-top dish only serves to inspire something even more outrageous. While Aramark declined to reveal what’s new this season, other parks went public before the coronavirus shutdown.

Detroit Tigers fans, for instance, can look forward to The Pig Mac, which pairs pulled pork with mac ‘n’ cheese, onion straws and jalapeno peppers on an onion roll, while Texas Rangers ticket holders can anticipate The Rattler, a hoagie made with rattlesnake sausage. 

Loaded fries also are a thing this year: San Diego’s Friar Fries come topped with pork belly lechon, chicharron crumbles and smoked mozzarella while in Detroit, they’ll be served poutine-style with smoked brisket, cheese curds and brown gravy.

Since so many of us are spending so many more hours in the kitchen during these stay-at-home days, we have come up with a baseball food menu to tide us over until the season (finally) starts.  

The Korean-style “triple play” hot dog with three different toppings —  pulled pork, Asian-style barbecue sauce and a savory bacon-onion-kimchi relish. 

Triple Play Dog

For Asian-style barbecue sauce

1 cup ketchup

¼ cup Dijon mustard

¼ cup brown sugar

¼ cup rice vinegar

1 tablespoon grated fresh ginger

2 green onions, minced 

Pinch of cayenne pepper

Dash of soy sauce

Dash of sesame oil

For bacon-onion-kimchi relish 

½ pound bacon, cut into ¼-inch dice

½ large onion, cut into ¼-inch dice

1 cup kimchi

For hot dogs

1 tablespoon butter

8 all-beef hot dogs

8 hot dog buns, warmed or toasted in the oven

2 cups pulled pork, warmed

Shredded mozzarella

Prepare barbecue sauce:  In medium saucepan, whisk together ingredients. Bring to a simmer, stirring occasionally, and cook for 10 minutes. Remove the pan from the heat. When cool, pour into a glass jar.

Prepare BOK relish: Place bacon in a skillet set over medium heat and cook, stirring often, for 10 minutes or until fat has rendered and bacon begins to brown. Add onion and cook for 5 minutes, stirring, until onion becomes translucent. Add kimchi, increase heat to high and cook for 10 minutes, stirring often. Set aside.

Prepare dogs: Add a small amount of butter to a cast-iron skillet set over medium-high heat. When it melts, add hot dogs and pan fry, tossing, until the dogs have a crispy exterior. Lower heat to keep dogs warm.

Place a hot dog in warm bun, then top with a slathering of barbecue sauce, a tablespoon or two of  BOK relish, a heaping pile of pulled pork and finally, a handful of shredded cheese. Repeat with remaining dogs and buns.

Serve warm, with more barbecue sauce.

Makes 8 hot dogs.

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