Thursday, June 2, 2011

'Diamond Dishes' beats a necktie as a Father's Day gift

I've read reviews on occasion where I came away feeling like the reviewer didn't stray too far beyond the dust jacket. I make it a practice to read every book I review cover to cover, or at least up to the appendices, depending on how dry they look. I'm making an exception this time around, but I think it's well justified. It's a cookbook.

Diamond Dishes: From the Kitchens of Baseball's Biggest Stars, written by Julie Loria (wife of Marlins owner Jeffrey Loria), was released by Lyons Press this spring under the banner of Major League Baseball. Twenty big leaguers contributed recipes, and Loria introduces each with a couple of pages on who they are and what they like to do, etc. It didn't take me long to decide that I could safely skip those.

I took more of a hands-on approach with this one, choosing three recipes to test out. Andre Ethier's lazy enchiladas were pretty good. Paul Konerko's cucumber-tomato salad was mildly bland. But Grady Sizemore's chili (pictured) was a masterpiece, thanks in part to the secret ingredient: beer. Hands down the best chili I've ever had. I'll be making that one again for sure.

For more on my culinary exploits, see my full review of Diamond Dishes on BaseballAmerica.com.

1 comment:

  1. I've been cooking peppers and onions in the skillet on the grill a lot lately. I'll have to add jalapenos next time. Yum. I like cooking bacon that way too, although hot fat + open flame adds a nice element of danger. I used to get flank steak, but my husband got me to try the carne asada cut from our local market, and I prefer it. Not sure if it's thin-cut flank or skirt (I'll have to ask), but it looks like this 

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