Ahira's Hangar

A thread in honor of the new 2008 MLB season!

Let's start things off with a recipe in honor of the Detroit Tigers new third baseman, Miguel Cabrera (AKA Migs).

Now I do not know if this American recipe is similar to the venezuelan recipe...but he supposedly loves corn fritters.


Corn Fritters
Corn Fritters


PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 1 dozen fritters



INGREDIENTS
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

DIRECTIONS
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Great Detroit Tigers right fielder (and defending AL batting champion) Magglio Ordeonez (AKA Maggs) is well known for visiting Detroit's finest restaurants and dining on lamb chops and red wine.

In his honor, here is a Greek recipe (for Greektown) for lamb chops.


Charcoal Lamb Chops - (Arnaki Sta Karvouna)

INGREDIENTS
1 kilo lamb chops, washed and drained salt and pepper
Marinade:
ground cumin 2 cups olive oil 1 tbs. minced parsley 1 cup lemon juice 2 minced garlic cloves

METHOD
Lay your chops out on a board. Sprinkle generously with the salt, pepper and cumin. Turn them over and sprinkle them again. Put them into a large bowl. Pour the oil and lemon juice over them and add the parsley and garlic. Toss it all together with your hands and arrange them so that they are sitting in the marinade. Cover tightly and marinade for a few hours or overnight. Barbecue the chops over an open pit. You want the coals hot, but be careful that it's not too intense and you burn the chops. You want to cook them slowly and serve them medium done. Lamb has a lot of fat and the oil of the marinade will drip into the coals as well, so watch out for flare-ups. Serve them sizzling hot with fresh lemons to squeeze over the meat.

Aussie Rugby League Food

Enter huge long queue for 'food' and 'beverage' making sure that you justmiss your side scoring their only try of the game. Try to get behind the objectionable buffoon who will regale you with off-colour 'jokes' to while away your wait (every queue has one, I think there's a franchise). Purchase a watered down beer and suspiciously elderly pie (first ensuring you've been to the bank first) and struggle back to your seat just as the opposition score their first (of many) tries against your hapless team. Unwrap youe pie and take a decent bite. The volcanic temperature of the inside bears no relation to the lukewarm outer pastry so don't feel too surprised when the roof of your mouth starts blistering. swear as impressively as you are able, wait 30 minutes or so and the pie will be at a reasonable temperature to ingest.
Your beer, however, will now be flat and lukewarm.
Repeat above process every home game till season finishes or your team misses the finals.

In the stadiums themselves, we fans tend to eat hot dogs, brats (sausages, not unruly children ), and pizza. In Detroit pizza is ever present, as the family who owns both our baseball and ice hockey teams also owns a big chain of pizza restaurants. They also sell roasted nuts, cotton candy, caramel popcorn, etc. Nothing as dramatic as the nuclear hot pasties (at least the meat pies sound like our pasties? ). Wash it down with pop and/or beer - or at Comerica Park (baseball) they have these huge tropical alcohol drinks like fruit daquiris.

Be a brave soul who ordered a fruit daquiri at a rugby league match...