Cleveland Cooks whips up a marinade for ribs, slaw or sausage with Progressive Field Executive Chef

CLEVELAND, Ohio (WOIO) - The Delaware North culinary team at Progressive Field are kicking it up a notch for the MLB All-Star Weekend.

They expect to feed about 100,000 hungry fans. And who wouldn’t want this lobster panini.

Beet Char Siu Marinade

• 1/4 cup organic brown sugar
• 1/4 cup raw honey
• 1/4 cup organic ketchup
• 1/4 cup gluten-free soy sauce
• shredded beets roasted
• 2 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1/2 teaspoon Chinese five-spice powder sea salt and freshly ground black pepper to taste

Instructions

In a large bowl, mix together brown sugar, honey, ketchup, soy sauce, shredded beets, vinegar, hoisin sauce, five-spice powder, salt and pepper. Add to any protein and for best results soak over night.

Green Apple Slaw

• 2 teaspoons honey
• 4 Granny Smith apples, quartered and thinly sliced (4 cups)
• 1 tablespoon lemon juice
• 1½ cups coarsely chopped cabbage
• ½ cup thinly sliced celery
• 1 oz. fresh herbs

Chorizo Spice

• 1/2 teaspoon dried thyme
• 2 tablespoons smoked powder
• 2 teaspoons ancho chili pepper
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper

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Instructions

Measure and combine in a container and stir to combine.

Store in a jar or container with a tight-fitting lid and store in dry, dark place for up to 6 months or longer.