Baseball's Here: Step Up To The Plate With New Tantalizing Tailgate Feast

PHOTO: Salted Caramel Double Chocolate Brownies. Credit: Broma Bakery.

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By BEA KARNES (Patch Staff)

Play ball!

The Major League Baseball season is now underway. When heading to the stadium, we know you stockpile your favorite snacks and tailgating specialties. But if you’re ready for something new, here are some portable recipes to try.

Quinoa Salad with Chicken, Avocado, and Oranges

Ingredients:

1 1/4 cups quinoa
1 teaspoon chili powder
3 teaspoons minced garlic, divided
Zest of 1 lime
2 teaspoons plus 3 tbsp. olive oil
1 teaspoon kosher salt, divided
pepper, divided
1 pound boned, skinned chicken thighs
1/4 cup lime juice
1/2 cup chopped fresh cilantro
4 large oranges, peeled and segmented
2 ripe avocados, peeled and cubed

Preparation

1. Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.
2. Preheat broiler with a rack set 4 to 6 in. from heat. In a large bowl, stir together chili powder, 2 tsp. garlic, the lime zest, 2 tsp. oil, and 1/2 tsp. each salt and pepper. Add chicken and toss to coat. Put chicken on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total. Let cool slightly, then slice and add to reserved quinoa.
3. Add remaining ingredients to quinoa and chicken; toss to coat.

Source: Sunset

Grilled Salmon with Thyme and Parsley Sauce

Giuliano Hazan

Ingredients

2 tablespoons fresh lemon juice
Salt
2 pounds salmon fillet
2 tablespoons flat leaf Italian parsley
2 teaspoons fresh thyme
5 tablespoons extra virgin olive oil
Freshly ground black pepper
2 to 3 tablespoons fine dry bread crumbs

Preparation

1. Preheat a charcoal or gas grill.
2. Put the lemon juice with 1 teaspoon salt in a small bowl. Mix together thoroughly, with a small whisk or a fork, until the salt has dissolved. Chop the parsley and thyme and add it to the bowl. Whisk in 4 tablespoons of the olive oil until emulsified.
3. Season the fish with salt and pepper and coat it with the bread crumbs. Drizzle the remaining olive oil on the salmon and place it on the grill. Cook the fish for a total of about 5 minutes per inch of thickness, turning the fillets halfway through the cooking time. When salmon is done it should flake but still be somewhat pink in the center. Transfer to a serving platter, pour the sauce over it and serve at once.

Source: Today

Salted Caramel Double Chocolate Brownies

Brownie Ingredients:

¾ cup cocoa powder
1½ cups sugar
2 eggs
12 tablespoons unsalted butter
½ cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
1 teaspoon brewed coffee (optional)
½ cup bittersweet chocolate disks (optional)

Salted Caramel Ingredients:

1 cup granulated sugar
6 tablespoons unsalted butter, room temp, cut into tablespoons
½ cup heavy cream, room temp
1 to 1½ teaspoons sea salt

Caramel Preparation

1. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
2. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
4. Next, pour in the heavy cream and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool for 15 minutes.

Brownie Preparation

1. While the caramel is cooling, preheat oven to 350°F. Line an 8”x8” baking dish with parchment paper and set aside.
2. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. If using, toss in bittersweet chocolate disks. It’s that easy, can you believe it?!
3. Pour a little over half the brownie batter into the baking dish, spreading evenly to the edges. Pour ¾ of a cup salted caramel over the brownie batter, again spreading evenly but not quite to the edges. Spoon the rest of the brownie batter over the top, sealing as much of the caramel in as you can! If a little pops out, that’s OK.
4. Bake for roughly 40 minutes or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool completely (about 1 hour). Cut into 9 squares and eat your little hearts out!

Source: Broma Bakery

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