GOLDEN VALLEY, Minn.-- The Minnesota Twins will be back at the plate on Sunday, August 15th, 6 to 9 p.m., at The Capital Grille in downtown Minneapolis for the 4th annual Grand Slam Twins Waiter Event to benefit The Boys & Girls Clubs of the Twin Cities. Once again, Minnesota Twins fielder Michael Cuddyer and his wife Claudia are heading up the event where the Twins players will wield plates of hot food in the name of charity.
This morning, chef Jeff Ansorge stopped by our kitchen to give us a preview.
Reservations, which are limited to approximately 200 guests, can be made by contacting Diane Forsberg at The Capital Grille at 612-692-9000 or firstname.lastname@example.org.
Capital Grille's Sweet Corn Shell Bean Succotash
Sweet onions (small dice) ½ cup
Bacon (med dice) ½ cup
Thyme leafs 1 tsp
Corn off the cob ¾ pound
Crab stock (seafood stock) ½ quart
(May substitute another liquid)
Corn cobs 1 ½ each
Salt and Pepper To taste
Heavy cream ¼ cup
Shell Beans 1 cup
(Fava beans, English peas, baby green beans)
Sauté bacon until almost crisp, add the onions and thyme, cook until the onions are translucent. Add the stock and the corn cobs, bring to a boil reduce to a simmer for 7-10 minutes. Remove from heat, remove the corn cobs, and add the salt, pepper and cream. Puree until you reach the desired consistency. If necessary return to the stove to thicken or intensify the flavors. When ready to serve add shell beans and cook until al dente. (Shell bean suggestions are Fava beans, English peas, baby green beans)
Ancho Chili Butter
Ground Ancho Chili powder 1Tbsp
Butter, (softened) 4 ounces
Salt and Pepper to taste
Fresh squeeze lemon Juice 2 tsp
Mix all of the ingredients well. Brush on the Lobster tails to finish the dish.