It's now Mid July and the only major sport available is baseball. While I'm not the biggest fan of the game, I do appreciate taking in the occasional game at the old ball park. When I get the chance to make it to a baseball game the atmosphere is festive to say the least. Beer flying around, grills smoking and fans cheering, who would want to be anywhere else, certainly not me.
The food at most ball parks has taken a turn for the better, with fans being more knowledgeable about food and food trucks lining up to pilfer business, it is in their best interest to stay at least on par with what is offered by the competition. These days you can get so many quality items from the concession stands at all of the stadiums that there is no need to go to a restaurant afterwards. Ribs, cheesesteaks even lobster rolls are commonplace in some stadiums, but when I hit the ballpark Hot Dogs and Sausage are all the rage for me.
On the menu today: Grilled Kielbasa & Hot Dogs with Roasted Potato Salad & Baked Beans
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Grilled Kielbasa
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Hot dogs are always tasty but if I'm going through the trouble of packing on calories I'm going to have a hot dog and a Kielbasa. Now since I'm not at a ballpark and I'm actually at home I may as well add some of the normal trimmings like grilled peppers, baked beans and some potato salad.
For the Dogs we will need:
- Kielbasa
- Hot Dogs
- Potato Rolls
- Sweet Pickle Relish
- Yellow Mustard
- Onions
- Tomatoes
- Sweet Peppers
Grill the hot dogs and split the kielbasa down the center length-wise and grill until done. Slice and grill the sweet peppers and grill the buns. Add the fixins' any way you would like.
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| Tomatoes, Sweet Relish, Grilled Pepper, Onions, Grilled Peppers & Mustard |
When making potato salad I prefer to roast the potatoes to add texture and impart a bit of extra flavor. Adding capers balances the sweetness of the balsamic vinegar and provides a nice surprise.
For the potato salad we will need :
- Potatoes (2 # feeds 4)
- Celery (.5 cup)
- Onions (.5 cup)
- Green Onions (.5 cup)
- Capers (3 Tbs)
- Mayo (.5 cup)
- Dijon Mustard (2 Tbs)
- Balsamic Vinegar (1 Tsp)
- Coarse Salt (T T)
Dice the potatoes and add oil and salt and roast on 375 for 20-30 minutes or until they can be pierced with a fork. Dice the celery, onions and green onions and add them to a bowl with the capers and wet ingredients. Once potatoes have cooled add them to the dressing and mix to incorporate. Refrigerate until service.
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| Roasted Potato Salad |
For this we will need:
- Canned Baked Beans (1-2 cans)
- Brown Sugar (3 Tbs)
- Yellow Mustard (1 Tbs)
Canned beans are little to no fuss at all, I use Bush's Baked Beans and add the sugar and mustard to stir in and allow to cook for 10-30 minutes in an oven on 375. Of course you can make you own and I'll have that recipe coming soon but for now let's stick to the tried and true Bush's Baked Beans.
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| Baked Beans |
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| Grilled Hot Dog with the Fixins' |
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| Grilled Kielbasa |
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| Roasted Potato Salad |
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| Pot O' Beans |
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