National League of Professional Baseball Clubs - Ballpark cookbook. The National League: recipes inspired by baseball stadium foods

EAST DIVISION

Shrimp Po Boy with Sweet n Spicy Coleslaw & Peach Smoothie
Nacho Helmet with Key Limeade
Garlic Fries with Chocolate-Banana Milkshake
Philly Cheesesteak Sliders with Crabby Tots
Chili Cheese Fries with Kettle Corn

CENTRAL DIVISION

Pretzel Twists with Honey Mustard & Cheesy Dipping Sauces
Cincinnati-Style Chili with Colossal Cookie Sundae
Bratwurst Sliders with Cheese Puffs
Spicy Pittsburgh-Style Sandwich with Peanut Butter Cup Fudge
Toasted Ravioli with Marinara Sauce

WEST DIVISION

Arizona Hot Dog with Sopapillas
Rocky Mountain Burrito with Chocolaty Berry Kabobs
Socal Hot Dog with Mexican Corn on the Cob & Berry-grape Cooler
Fish Tacos with Chipotle Mayo & Sparkling Mint Lemonade
Caribbean Rice Bowl with Pineapple Salsa & Cranberry-ginger Fizz

N.L. EAST

Atlanta Braves Baseball Club

Atlanta, Georgia

1997

49,586

The Ted

The Braves have been calling Turner Field home since 1997. Named after media mogul and team owner, Ted Turner, this stadium has helped guide the design of future ballparks. Its both baseball and fan friendly as visitors can walk around the lower concourse and still keep an eye on the game while getting something to nosh on. But the Braves' stay at the Ted, as locals call it, is about to end. Their lease is up in 2016, and a new stadium is already in the works. In 2017, the team will be playing at Sun Trust Park in Cobb County, just north of Atlanta, Georgia.

While at the Ted, one fan fave is the Yicketty Yamwich inspired by Chipper Jones's slang term for a home run. This sandwich is like a grilled cheese stuffed with braised short ribs and spinach, and features a spiced apple butter. But there are many southern treats to feast on from pulled pork sandwiches to this flavorful, slaw-stuffed shrimp po' boy.

N.L. EAST

Atlanta Braves Baseball Club

10 minutes

6 minutes

4 sandwiches

• 2 tablespoons all-purpose flour
• 1 teaspoon seafood seasoning
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 pound peeled, deveined, tail-off shrimp
• 1 tablespoon olive oil
• 4 French sandwich rolls, split in half
• 4 ounces Sweet 'n' Spicy Coleslaw
• 10-12 pickle slices

1. Mix the flour, seafood seasoning, paprika, salt, and black pepper on a plate. Dredge the shrimp to coat all sides in the mix.
2. In a skillet, heat olive oil over medium-high heat.
3. Carefully add the shrimp and cook 3 minutes on each side or until slightly browned. When done, set aside.
4. To assemble, place 1/4 of the shrimp on the bottom half of the bread. Scoop 1/4 cup of the coleslaw on top of the shrimp, followed by pickle slices, then the top half of the sandwich.
5. Serve immediately.

N.L. EAST

Atlanta Braves Baseball Club

5 minutes

0 minutes

4 servings

• 1 cup coleslaw mix
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon apple cider vinegar
• 2 teaspoons hot sauce
• 1 teaspoon honey
• 1/2 teaspoon salt

1. Combine the coleslaw mix, mayonnaise, sour cream, apple cider vinegar, hot sauce, honey, and salt in a mixing bowl. Stir well.