2014

Celebrate The Baltimore Ravens Trip To The Championship Game With Signature Recipes From M&T Bank Stadium Create an Authentic Game Day Experience at Home, with Tastes from Baltimore

BALTIMORE, Jan. 29, 2013 /PRNewswire/ -- While Baltimore and San Francisco battle it out on the field in New Orleans on Sunday, February 3, Ravens fans watching the big game from their couches can win the battle of the best gridiron grub, by making M&T Bank Stadium favorites right at home. ARAMARK, the exclusive food and beverage partner of the Baltimore Ravens at M&T Bank Stadium, has released recipes from its stadium kitchen, to inspire authentic and delicious game day party menus.

(Logo: http://photos.prnewswire.com/prnh/20110907/PH63208LOGO )

Led by M&T Bank Stadium Executive Chef Joe Bachman, the ARAMARK culinary team raided its recipe book to share the most popular M&T Bank Stadium recipes with hungry fans. The result? Three Baltimore-inspired recipes sure to score extra points at any football party: Maryland Crab Tots, Maryland Crab Cakes and Pit Beef Sandwiches.

"The biggest football game of the year is also one of the largest food consumption days of the year, so we wanted to give fans recipes to create special menus for their parties this year," said Chef Bachman. "Baltimore is well known for its delicious crab, so it was an obvious choice to share our favorite recipes that highlight our signature hometown flavor."

M&T Bank Stadium Crab Tots

Yield: serves 8

Ingredients

  • 2 pounds tots (any supermarket brand will do)
  • 2 cups diced tomato
  • ½ cup chopped scallions
  • 2 cups shredded cheddar/Monterey Jack cheese
  • 1 pound lump crab meat
  • 1 batch crab dip (recipe below)

Preparation:

Preheat broiler. Follow instructions on package for preparation of potato tots. Place hot tots in large casserole dish. Drizzle crab dip over tots and top with cheese. Add diced tomato and crabmeat. Place under broiler and remove once cheese has melted. Sprinkle with scallions and serve.

M&T Bank Stadium Crab Dip

Ingredients

  • ½ cup diced onion
  • 1/3 cup diced celery
  • 3 tablespoons butter
  • 1 pound cream cheese
  • 4 ounces heavy cream
  • 1 ½ teaspoon Old Bay
  • 1 ½ teaspoon ranch powder mix
  • 1 teaspoon Worcestershire sauce

Preparation:

Sweat the onion and celery in butter until translucent. Add the heavy cream and bring to a boil. Add the Old Bay, Worcestershire and ranch powder. Remove from heat and add the cream cheese, a few small pieces at a time, using a stick/wand mixer.

M&T Bank Stadium Crab Cake

Yield: 10 jumbo crab cakes

Ingredients:

  • 1 pound jumbo lump crabmeat
  • 1 pound lump crabmeat
  • 3 slices of cubed white bread (crust removed)
  • 2/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • 2 splashes Tabasco
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon fresh lemon juice
  • 1 beaten egg
  • 3 tablespoons butter for frying

Preparation:

Carefully check the crab meat for any cartilage or shell. Put meat in a bowl and set it aside. Mix the bread with all of the remaining other ingredients (reserve all butter for sauteing). Gently fold in the crab; you don't want to break up the crab into fine shreds. Shape into 10 crab cakes, and refrigerate for at least one hour. Heat two tablespoons of butter in a non-stick frying pan. Saute until golden brown on each side (about 3-5 minutes per side). Garnish with tartar sauce, remoulade, or with a squeeze of lemon.

M&T Bank Stadium Pit Beef Sandwich

Yield: 10 sandwiches

Ingredients:

  • 5 pounds of eye round or inside round of beef
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 large onion sliced thin
  • 10 crusty Kaiser rolls
  • horseradish
  • spicy mustard

Preparation:

Mix all dry spices together. Remove meat from package and pat dry. Rub meat with olive oil and rub spice blend all over meat. Place meat on plate and refrigerate uncovered for 24-36 hours. Heat gas or charcoal grill on highest setting. Place meat on grill and cook over medium high heat. Turning regularly until meat reaches an internal temperature of 130 degrees (developing a good dark crust is crucial). Remove meat and rest on a plate for 10 minutes. Slice beef paper thin and place on Kaiser rolls with sliced onion, horseradish and mustard.

Visit www.aramarkentertainment.com for these and other great recipes from ARAMARK Sports and Entertainment venues.

About ARAMARK

ARAMARK Sports and Entertainment creates remarkable experiences for guests at over 150 premier sports facilities, convention centers and entertainment venues throughout North America.  With industry-leading insight, ARAMARK designs innovative hospitality, dining and catering, retail merchandise, and facility service programs that deliver valuable business results.  Learn more at www.aramarkentertainment.com or www.twitter.com/aramarksports.

ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as one of the "World's Most Ethical Companies" by the Ethisphere Institute, one of the "World's Most Admired Companies," by FORTUNE magazine and one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 250,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramark.




Contact:

David Freireich

215-238-4078

freireich-david@aramark.com

 

Erin Noss

215-409-7403

noss-erin@aramark.com



SOURCE ARAMARK



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