Target Field recipes from the Food Network

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

Mountain of iceberg wedges
Mountain of iceberg wedges
Food Network

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.  

Hogs in a blanket

Hogs in a blanket
Hogs in a blanket
Food Network

16 servings

For the hogs:
2 pounds (8 links) knockwurst
1 pound Pretzel Dough, recipe follows
3 cups water
1/3 cup baking soda
2 tablespoons coarse salt
1/2 cup (1 stick) unsalted butter, melted
Bacon Mustard Sauce, recipe follows

For the hogs:

1. Preheat a convection oven to 400 degrees F. Punch down the risen Pretzel Dough, and roll it into a 1/4-inch thick rectangle. Cut the dough into 1-inch wide strips and wrap it around the knockwurst.

2. Arrange the rolled knockwurst on a greased sheet pan, cover with a towel, put it in a warm spot and let the dough rise for another 45 minutes.

3. Mix the water with the baking soda in a small bowl and brush it all over the knockwurst, (do not lift the risen knockwurst off the sheet tray). Sprinkle the tops of the knockwurst with coarse salt.

4. Put the knockwurst in the oven and bake it until the dough is dark brown, about 10 minutes. Remove the knockwurst from the oven and brush it all over with melted butter while still hot. Carefully transfer to a cooling rack.

Serve with the bacon mustard sauce on the side.

Pretzel dough:
1 cup milk
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
2 tablespoons unsalted butter, finely diced and softened, plus more for bowl
1 teaspoon fine salt

1. Warm the milk in a saucepan over low heat to 110 degrees F. Pour milk into a medium bowl, scatter yeast over the surface; set aside until yeast softens, about 2 minutes. Use a wooden spoon to stir the light brown sugar and 1 cup of the flour into the milk. Then stir in butter pieces and mix until evenly combined. Add the remaining 1 1/4 cups flour and salt to make a sticky dough. Turn the dough onto a lightly floured surface and knead, adding a couple tablespoons more flour, if needed, to make slightly tacky smooth dough, about 5 minutes.

2. Shape the dough into a ball and put in a lightly buttered bowl. Cover tightly with plastic wrap. Put in a moderately warm spot until doubled in size, about 1 hour. Punch the dough to deflate it, and then turn out onto a lightly floured work surface. (If the dough seems very tight, cover and set aside until it relaxes.) It's now ready to use in the recipe above.

Bacon mustard sauce
4 slices bacon
1 cup spicy brown mustard, (recommended: Koscuisko brand)
3 tablespoons mayonnaise
1 tablespoon prepared horseradish, drained

1. Cook the bacon until very crisp in a small frying pan. Remove the bacon from the pan and let the bacon cool. Reserve 2 tablespoons of the bacon fat.
Once the bacon has cooled chop it into fine crumbles.

2. In a large serving bowl mix the mustard, mayonnaise, horseradish, crumbled bacon and the 2 tablespoons of the reserved bacon fat.

Makes about 1 1/2 cups

Short rib cobbler
8 servings

For the braise:
4 tablespoons canola oil
3 pounds short ribs, bone-in, flanken cut
Salt and freshly ground black pepper
4 cups large diced onions
2 cups large diced carrots
2 cups large diced celery
1 head garlic, halved
3 1/2 cups red wine
2 1/2 cups beef stock
1 bay leaf
10 sprigs thyme

For the crust:
6 tablespoons unsalted butter, cold
2 cups all-purpose flour
Kosher salt
1 tablespoon baking powder
1 cup heavy cream
1/2 cup chopped fresh parsley leaves

For the pie:
1/4 pound (1 stick) unsalted butter
1 pound crimini mushrooms, quartered
Salt and freshly ground black pepper
1/2 pound small purple head turnips, cut into 16ths
1/2 pound carrots, cut 1/2-inch thick on the bias
1/4 cup all-purpose flour
4 cloves garlic, thinly sliced
1 pound frozen peas
1 pound frozen pearl onions
1 quart beef stock, homemade or low-sodium canned
4 dashes Worcestershire sauce
1 1/2 teaspoons sherry vinegar

The braise:
1. Preheat a convection oven to 300 degrees F.

Heat a large, deep pan with a tight fitting cover, over high heat. Add the canola oil. Season the short ribs generously with salt and pepper, to taste. Brown the short ribs very well on all sides, about 4 minutes per side and remove them from the pan to a plate.

2. Reduce the heat under the pan to medium. Add the onions, carrots, celery, and garlic and season with salt and pepper, to taste. Cook until the vegetables soften and become golden, about 10 minutes.

3. Deglaze the pan with the red wine. When all of the wine has burned off, about 4 minutes add the beef stock, bay leaf and thyme. Season with salt and pepper, to taste.

4. Add the short ribs back to the pan. Bring the liquid to a boil, cover, and put the pan in the oven. Cook until you can pull the short ribs apart easily, about 2 1/2 hours.

5. Remove the short ribs from the braising liquid. Strain the liquid through a chinois or large fine sieve into a large container and put the short ribs back in the strained liquid. Allow the short ribs to cool to room temperature in the braising liquid. Cover and refrigerate the short ribs in the liquid overnight.

6. Remove the solidified fat from the top of the braising liquid. Remove the short ribs from the liquid and shred them, discarding any bones and connective tissue. Keep the liquid and short ribs separate. You should have roughly 1 1/2 cups of braising liquid.

Make the crust.
Preheat a convection oven to 325 degree F

In a food processor pulse the butter and flour together until it reaches the texture of cornmeal. Add the baking powder and salt and pulse to combine. Transfer the dough to a bowl and gently fold in the heavy cream and parsley, with a fork, until just incorporated, (do not overmix).

Assemble the pie.
1. Heat a large pan over medium-high heat. Add 4 tablespoons of butter and the mushrooms. Cook the mushrooms until browned, about 10 minutes. Season with salt and pepper, to taste.

2. Add the turnips and carrots to the pan, season with salt and pepper, and cook for 10 minutes. Add the remaining 4 tablespoons of butter, flour, garlic, frozen peas and onions. Gently stir until incorporated and cook for an additional 2 minutes.

3. Gently fold the shredded short ribs into the vegetable mixture. Add the reserved braising liquid plus enough beef stock to equal 3 1/2 cups of liquid. Add the Worcestershire sauce and sherry vinegar and season with salt and pepper, to taste. Bring the mixture to a boil to thicken.

4. Transfer the mixture to a 9"x13" baking pan. Using your hands gently form loose biscuits and arrange the crust mixture over the filling. Put in the oven and bake until golden, about, 45 minutes.

5. Remove from the oven and let rest for at least 15 minutes before serving.

Makes 2 quarts

All recipes from The Food Network Kitchens, copyright © 2010 Television Food Network, G.P. All rights reserved

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