Dodgers Opening Day: Recipes for a Tantalizing Tailgate Feast

Photos: 1. Clayton Kershaw will be on the mound for the Dodgers. Credit: MLB 2. Chef Eddie Ruiz has created some new tailgating recipes. Credit: Chef Eddie Ruiz

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Play ball, Los Angeles! Monday is the home opener at Chavez Ravine as the Dodgers host the Padres in the first of a three game series. Clayton Kershaw has the honor of taking the mound on opening day.

To sweeten your trip to the ballpark, Bank of America is sponsoring two giveaways—a magnet schedule and “three fans that check in while at Dodger Stadium for this game using the MLB.com Ballpark application on an iPhone or Android device will unlock an offer for a free Autographed Baseball. Complete offer details and redemption information will be visible to applicable fans within the device at the time of check-in.”

We know you’ve stockpiled your favorite snacks and tailgating specialties. But if you’re ready for something new, Chef Eddie Ruiz, head chef and owner of the popular Latin restaurant Corazon y Miel, has some ideas for you. Chef Ruiz is a brand ambassador for Montejo Beer so you’ll get a taste of suds in every bite of his recipes.

“A tailgate isn’t a tailgate without something good to eat,” said Chef Ruiz. “I’ve collaborated with Montejo to reinvent the tailgate experience, elevating the dishes offered and pairing them with Montejo’s smooth, full-flavor. Still simple to execute over a grill, these dishes will add unique LA flavors to your traditional tailgate experience.”

Here are your recipes, Dodger fans, with an LA flavor twist:

Montejo BBQ Sauce

• Prep: 15 Minutes • Cook: 120 Minutes

Source: E.Ruiz (3 cups bbq sauce)

Ingredients

12 ounces Montejo
2 cups ketchup
4 ounces brown sugar
4 ounces mustard
4 ounces apple cider vinegar
1 tablespoon worcestershire
4 ounces dried spanish chorizo, thin sliced 3 ounces honey, or agave
1⁄2 onion , minced
2 cloves garlic, minced

Method

1. Mix all ingredients into a heavy bottomed pot. Cook on low for 1-2 hours stirring every 10-15 minutes. Cook until liquid is reduced by half. Pass BBQ sauce through a strainer. discarding the bits of chorizo, onion and garlic left behind.

2. Use Montejo BBQ for any of your favorite grilled foods, chicken fingers or french fries.

Montejo Brined Game Hens

Prep

• Prep: 20 Minutes • Grill: 20 Minutes

Source: E.Ruiz (4 servings)

Ingredients

24 ounces Montejo , 2 bottles -------
16 ounces water
6 ounces Salt

6 ounces brown sugar
6 garlic cloves, crushed
1 medium onion, peeled and quartered
5 chile de arbol pepper, dried
1 medium Lemon , quardered
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3-4 1.25 pound game hen , have your local butcher remove the spine -------
For the Rub
1 tablespoon Cayenne Pepper
1 teaspoon Smoked paprika
1 teaspoon chipotle chili powder
1⁄2 teaspoon pepper
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cumin

Method

1. Day 1: prior to roasting or grilling game hens: In a small bowl place water, salt, sugar. Whisk ingredients until salt and sugar desolves. Add garlic, onion, chile de arbol, lemon and Montejo beer. Set Brine aside.

Rinse game hens in cold water and pat dry with paper towels.

Into 2 large zip lock bag(1gallon bags) place 2 game hens in each bag. Pour the brine into the two bags evenly making sure each bag each gets equal ingredients. Refrigerate for 18-22 hours. Do not exceed 24 hours.

2. Day 2: Before roasting or grilling : Remove game hens from brine. Discard bags and brine. Rinse games hens in cold water and pat dry with paper towels. Place game hens into a bowl.

3. For the Rub: In a small bowl mix all rub ingredients. Dust rub onto game hens ensuring to evenly distribute rub. Set aside for 20 minutes.

4. For Grilling : Preheat grill to high.

Grill game hen breast side down for about 10 minutes, flip and cook for another 10 minutes. Remove from grill and let rest for about 6-10 minutes before serving.

Montejo Battered Sea Bass

• Prep: 20 Minutes • Cook: 15 Minutes

Source: E.Ruiz (4 servings)

Ingredients

4.5 ounces All-purpose flour 4.5 ounces Rice Flour
3⁄4 teaspoon baking soda
1.5 teaspoons salt

1 tablespoon sugar -
12 ounces Montejo -------

1.5 pounds Sea Bass filets, skin removed -------
For the Dipping Sauce
3⁄4 cups Mexican Crema

1⁄4 cups Mayonaise
3 tablespoons Malt vinegar 2 ounces chives, sliced thin to taste salt

Method

1. For the Batter: Mix all dry ingredients into a bowl and mix together using a whisk.

Add Montejo beer slowly whisking making sure that the batter is smooth and that there are no clumps. Set aside

2. For the fish : Rinse Sea Bass filets in cold water and pat dry with a paper towel.

Cut filets lengthwise down the middle.

3. Cooking the fish: Fill a 10 inch sauté pan half way with your preferred fry oil. On medium heat bring oil to about 320°F- 335°F.

Dip the fish into the batter and coat evenly. Place fish into hot oil for about 4 minutes and flip. Cook for another 4 minutes. Batter should be golden brown. Remove fish from oil and place onto a paper towel to absorb excess oil. Repeat process until all fish filets are cooked.

4. For the Dipping sauce: In a small bowl place all dipping sauce ingredients and mix together with a whisk until all ingredients are incorporated together. Place dip in a small bowl and refrigerate for up to 2 days.

5. Serve the fried fish with dipping sauce and your favorite french fries.