Clubhouse cuisine

By John Owen | May 02, 2013

There used to be a saying among professional athletes.  "The legs are the first things to go."  Obviously it doesn't apply to baseball players,  because if their careers last long enough they can't even see their legs.

To make it big in the professional leagues you have to be equipped with a big-league belly, as any visitor to a baseball clubhouse can attest.

At about the time a baseball is descending into an outfielder's glove for the final out his teammates are racing frantically for the groceries which have been prepared by the clubhouse attendant.

From the time spent in that atmosphere a decade ago I observed that the post-game snacks appear absolutely indigestible, but the players charged the trough like famished orphans.

A pitcher earning $700,000 a year would sooner throw a brush-back pitch at his granny than to pass up a post-game paper cup of beanie weanies.

On other nights players are served luke warm pizzas, charred German sausages or stacks of chicken wings.  And this feast was consumed at a time when Edmonds fans are racing for their cars or northbound trains.

The accumulated 11 p.m. belch must rattle the windows at the Washington Plaza on the nights when the Tigers are occupying the 16th floor.

Maybe baseball players are haunted by the ghost of Babe Ruth who derived his home run power from a rocket fuel refined from equal parts beer and bratwurst consumed in the dugout between innings.

Time and diets may have changed. Take Joe DiMaggio, who was raised eating a healthy Italian diet.  Even then, his fans had some concern like the Yankee faithful who learned that DiMag was engaged to Marilyn Monroe.

"I'm worried," one of them confessed to Billy Martin.  "I mean, is this going to be good for Joe?"

Martin mulled the question for a moment then decided, "Well, it's better than rooming with Snuffy Sternweiss."

Right.  If Marilyn demanded a post-game snack it was probably veal Italian, rather then beanie weanies.

 

Post-game Veal Meal

 

1 1/2 thin sliced veal

1 egg

1/2 cup bread crumbs

1/4 cup flour

1/2 teaspoon Italian herbs

1 teaspoon salt

1/4 teaspoon garlic salt

bunch of green onions

6 fresh mushrooms

1/2 cup dry white wine

1/4 cup V8 juice

1 cube butter

parmesan cheese

 

Moosh together the bread crumbs, flour, herbs, salt and garlic salt.  Beat the egg with a small amount of water.

Let the veal slices do the backstroke in the egg mixture then coat with the seasoned flour.  When all the meat has been prepared, let sit in refrigerator at least an hour.

When ready to cook melt butter in a skillet then gently saute the veal.  Remove to a warm oven.

Mince the onions and mushrooms and dump on top of the veal. Grate some parmesan cheese over the meat, too.  Mix the wine with the V-8 and pour this around the meat, but not on top of it.

Cover pan and heat in a 350 oven for 20 to 30 minutes.  Batter up!

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