The complete title of this book is “Chicago Cubs Cookbook – All-Star Recipes From Your Favorite Players”. It is edited by Carrie Muskat, and was published in 2010.
First let me say that proceeds from the sales of this book benefit the Dempster Family Foundation. That’s a good thing!
Secondly, I cannot tell a lie: I have not, as yet, tried to make any of these recipes. But I intend to!
Thirdly, I enjoyed reading this book. It’s easy to get too caught up in the wins vs. losses, analyses of the various statistics, etc. We sometimes forget that these are real people, with real lives. “Chicago Cubs Cookbook” reminds us that the Cubs are real people, who eat real food, and who sometimes cook, too. It was a nice change of pace.
Here are some specific observations:
– The first direction listed under “How to Build the PERFECT Chicago Dog” reads as follows: “Boil the hot dogs in 145 degree water per package instructions.” I thought water boiled at 212 degrees Fahrenheit.
– The discussion about Randy Wells’ Hot Wing Dip includes the following statement: “The way Randy sees it, most people eat chicken wings and have dip at their football parties. ‘This way,’ he says, ‘it combines both’.” I cannot argue with that logic.
– The “Cubs Clubhouse recipe for Yogurt Mashed Potatoes” comes from Tom “Otis” Heilman, his brother Tim, and Gary Stark, who run the Cubs home clubhouse. The ingredients include: 4 potatoes, 4 Tbsp. plain low-fat Greek yogurt, and 1/2 cup low sodium chicken broth. Those are my kinda ingredients!
– The discussion leading up to “John Grabow’s Loaded Mashed Potatoes” contains the following quote: “It’s pretty easy to make,” Grabow said, then cautions, “It’s not very good for you.” I’m all in favor of comfort food which is easy to make.
– Two recipes which especially grabbed my attention were provided by Jim Hendry’s friend Vickie Courville. They are “Crawfish Etouffee” (etouffee literally means “smothered” or “suffocated”), and “Chicken and Sausage Gumbo. I like crawdads and I make gumbo (or is it Jambalaya?) with chicken and sausage and shrimp, so these two are right up my alley.
– The “Build-Your-Own Steak Tacos” from Hub 51 with marinade, Tomato Salsa and Guacamole directions are very good looking.
– Brett Jackson contributed a gluten-free buffalo meat and spaghetti squash which looks interesting. I have dabbled in gluten-free eating. This recipe has potential, and Brett says: “…you can be creative with your protein base.”
– Theodore Roosevelt Lilly III contributed a simple recipe for a great breakfast dish which he calls “Egg In The Hole”. Gotta love it!
– Fergie Jenkins’ wife, Lydia, finally decided to try cooking wild game, (some of Fergie’s pheasants), in a manner that she thought would make them taste tolerable. Fergie gave her the recipe (“Fergie’s Bagged Pheasant”) and it turned out great! I’m a big believer in cooking bags.
– Ted Lilly also presents a chili recipe from Stanley’s Kitchen and Tap. The recipe for “Stanley’s King of Chilis” looks delicious, but I’m afraid I don’t have all of the many ingredients in my kitchen. I’ll have to visit Stanley’s on Lincoln Avenue, and let them do the preparation for me.
– Lou Piniella (you remember him) presents “Anita Piniella’s Layered Chicken Salad” and says: “If we’re winning, I go out a little more. If not, I tend to stay in.” The ingredients for Anita’s salad look tasty. I think this one is Dave-proof and doable.
– Mike Quade says “…once I get home for the winter, my time is consumed by two of my other passions – fishing and cooking. My home along the Florida Gulf Coast affords me with some of the best shallow saltwater fishing in the country, and the only thing better than the challenge of catching these fish is the fun of preparing them.”
“Q” likes to serve his “Pecan-Crusted Snook with Cajun Cream Sauce” with “roasted potatoes, sweet corn relish, and blue cheese and pear salad”. I gotta try this one.
– Ryne Sandberg’s wife, Margaret, contributed a recipe for Chicken Tacos, which looks delicious.
– Ryne also presents a recipe for “Harry Caray’s Rigatoni with Vodka Sauce”. There’s a winning trifecta right there.
– Ryan Theriot presents a Jambalaya recipe (“Chef John Folse’s Chicken and Sausage Jambalaya”), which, as I mentioned before, is right up my alley.
– Alfonso Soriano and Carlos Marmol present a Dominican dish called “Mangu”, from Sobeida Minaya’s “Tropical Taste” restaurant near Humboldt Park (my old stomping grounds). It says here that “Mangu is eaten for breakfast, lunch, and dinner, and the only change is what you have on the side”. I can live with that.
– Micah Hoffpauir presented “Grandma Ernestine Adams’ Blonde Brownies”. I don’t usually get worked up about brownies because I don’t really care for most chocolate that much. But these “blonde” brownies don’t contain chocolate. Sign me up!!
– Len Kasper presents his mom’s Michigan “Apple Crisp” recipe, and Jeff Stevens presents a “Banana Nut Bread” recipe courtesy of his girlfriend, Christina. Both of these desserts look extremely tasty.
There are a lot of opportunities for “good eatin’” contained in the Chicago Cubs Cookbook.
I have to say I’m not a fan of the plastic binding system used on this book.
Nevertheless, I did especially enjoy the background stories behind the recipes. They put some very human faces on the members of the Chicago Cubs (past and present).
I recommend the “Chicago Cubs Cookbook – All-Star Recipes From Your Favorite Players” to anyone with an interest in cooking and/or eating, as well as to anyone who follows the Chicago Cubs.
It’s for a good cause.