Savor these MLB®-Inspired Recipes

Sheraton hotels across the country have created elevated stadium favorites, so you can enjoy these small plates while cheering on your favorite team with us.

Savor these MLB® inspired recipes just in time for your own Postseason celebrations.


First Ballot Cocktail

From the Sheraton Boston Hotel


• 2 oz Fresh Squeezed Grapefruit Juice
• 1 oz Basil Simple Syrup
• 1.5 oz Brugal Rum
• Fresh Basil
• Cubed Grapefruit
• Ginger Ale

In a mixing glass, add the fresh squeezed grapefruit juice, basil simple syrup and Brugal Rum. Shake over ice. Pour chilled beverage over ice in a high ball glass. Top with ginger ale.

"The Dirty Water Dog"

From the Sheraton Boston Hotel


A Boston-style hot dog with a slight twist. A boiled hot dog topped with fried onion strings, served with ketchup and mustard on a traditional bun.

• 8 pc All-Beef Natural Casing Hot Dogs
• 8 pc Traditional New England Hot Dog Bun
• 1 pc Spanish or White onion
• Ketchup
• Mustard
• ½ Quart Buttermilk
• Corn Starch
• Salt and Pepper
• Personal Home Fryer (optional)

• Start with cold water and slowly bring your hot dogs to a simmer. Simmer for 5-7 minutes until plump and heated through. Store or keep in the hot water until ready to serve.
• Cut your onion in half and julienne. Separate into pieces and soak in Buttermilk for 20 minutes. Heat your home fryer to 350 degrees. Drain onion strings and dredge in corn starch. Season to taste with salt and pepper.
• Fry onion strings in the fryer. Be careful not to over fill the fryer (the onion strings will not get any color and will be soggy). When golden brown and crisp, remove from fryer, drain and season again with salt.

Open your traditional bun and apply mustard to the bottom of the bun. Remove your hot dog from the water and allow to drain briefly. Place in the bun. Add ketchup to the top of the hot dog, and top with the crispy fried onion strings. Note: If you enjoy a generous portion of the onion strings, we recommend placing them in the bun first and adding the hot dog on top. Enjoy!

Sheraton Grand Slammers

From the Sheraton Grand Phoenix


• 24 Large Yuma Dates (Pitted)
• 2 lb. Cream Cheese
• 10 Chives
• 1 Egg
• 24 Strips of Bacon
• Six 6” bamboo skewers
• Salt and Pepper (to taste)
• ¼ cup Maple Syrup

• Let Cream Cheese Soften for about 30 minutes at room temp
• In the mean time, par cook bacon strips about half way in oven at 350 for 7 minutes and reserve
• Mince 8 of the chives & cut the remaining 2 into batons for garnish
• Once cream cheese is softened, place in mixer with egg, minced chives, and s&p
• Whip on medium speed until firm but pliable, then put cream cheese mixture in pastry bag with a fine tip
• Use pastry bag to stuff each date with cream cheese mixture
• Wrap with par-cooked bacon and put 4 wrapped dates on each skewer
• Cook at 400 for 3-4 minutes until bacon is golden brown and cooked through
• Remove dates from skewer

Place dates on desired plate, drizzle with maple syrup, garnish with 1 chive baton per date. Enjoy!

Second Base Slider Dogs

From the Sheraton Pittsburgh Hotel at Station Square


Selection of 3 - hot sausage, kielbasa & hot dog sliders. Suggested pairing Goose Island 312 Urban Wheat Ale

Hot Sausage Ingredients
• 2 oz Pittsburgh’s own Parm Sausage
• “Pittsburgh’s own Breadworks” Hoagie Bun
• 1 oz Sliced Onions
• 1 oz of green and red peppers

Hot Sausage Assembly
• Grill  2 oz. piece of Pittsburgh’s own Parma Sausage,  for 7 minutes and turn it continuously until it is brown and caramelized.
• Take 1 oz. of onion slices, one ounce of green and red peppers, slice thin and clean all seeds.
• Grill then for 5 minutes until golden brown
• Take the “Pittsburgh’s own Breadworks”  mini Hoagie buns out put the sausage in the middle and the green peppers and red onions on top

Kielbasa Ingredients
• 2 oz Keilbasa
• “Pittsburgh’s own Breadworks” Hoagie Bun
• 2 oz Seasoned Sauerkraut
• Salt and Pepper to Taste

Kielbasa Assembly
• Grill 2 oz. piece of  kielbasa on low heat for 10 to 12 minutes it will burn quickly make sure you consistently turn it.
• Then cut “Pittsburgh’s own Breadworks”  mini Hoagie bun  down the middle place on the  Grill  for 1 minute.
• Then put the Kielbasa  in the center and spread 2oz of seasoned sauerkraut on the top:  season kraut to taste with Kosher salt and cracked pepper.

Hot Dog Ingredients
• 2 oz Mini Hot Dog
• “Pittsburgh’s own Breadworks” Hoagie Bun
• Diced Onions
• Dill Relish
• Ketchup
• Mustard

Hot Dog Assembly
• Grill  2 oz. mini hot dog on the grill for 5 minutes turn consistently so it won’t burn. 
• Place mini slider dog on grill, until brown then place mini dog in Center take small pieces of onion diced up and sprinkle on top of the dog
• Serve , dill relish, and “Pittsburgh’s” own  Heinz Ketchup and Heinz Mustard on the side

La Bandera Dip

From the Sheraton Boston Hotel



Braised chicken, pinto bean & rice dip, with garlic and cilantro; served with fresh corn chips.
Pairs perfectly with our First Ballot cocktail.
Serves 6-8 People.

Ingredients & Steps

The Rice
• 2 tablespoons of vegetable oil (soy, peanut or corn)
• ½ teaspoon of salt
• 4 cups water
• 2 and 1/2 cups of rice
Heat the vegetable oil on medium heat and add rice, then salt. Coat the rice with the oil and add water. Bring to a boil and reduce to a simmer. Allow to simmer for approximately 20 minutes or until rice is tender and water has been absorbed. Reserve on the side.

Pinto Beans
• 2 cans of pinto beans (drain and rinse)
• 1 tablespoon of olive oil
• 1 pinch of oregano
• 1 bell pepper, chopped
• 1 small red onion cut into four quarters
• 2 cloves of garlic, crushed
• 1 cup of tomato sauce
• 1/3 of a cup of chicken broth
• 4 sprigs of thyme (optional)
• ½ teaspoon of chopped fresh cilantro
• 1 teaspoon of salt (or more, to taste)
Heat olive oil over medium heat and add all ingredients except tomato sauce, chicken broth and fresh cilantro. Sauté for 6-7 minutes until tender. Add your tomato sauce and chicken broth, and bring to a simmer. Simmer for 10 minutes. Add the drained beans and stir in. Add cilantro. Again, bring to a simmer and adjust seasoning to taste.

Chicken Thighs
• 1 lbs [0.9 kg] of chicken thighs cut into small pieces
• 2 limes cut into halves and juice
• A pinch of oregano
• 1 small red onion chopped into fine strips or eighths
• ½ cup of chopped celery (optional)
• 1 teaspoon of salt (more may be necessary)
• ½ teaspoon of mashed garlic
• 2 tablespoons of oil (corn, canola or peanut)
• 1 teaspoon of regular white sugar
• 2 cups of water
• 4 plum tomatoes cut into quarters
• 2 green bell peppers
• ¼ cup of seedless olives cut into halves (optional)
• 1 cup of tomato sauce
• A small bunch of fresh coriander leaves
• ¼ teaspoon of pepper
Heat oil over high heat. Season diced chicken with salt and pepper, and brown the chicken pieces in the oil. Add all vegetables and herbs, and sauté together for 2 minutes. Add all liquids, including tomato sauce, and bring to a simmer. Cover pan with foil and braise in a 350 degree oven for 1.5 hours. Check and make sure chicken pieces are tender.

Combine 2 cups pinto bean mix and 1 cup chicken mix, both with the liquid they were cooked in. Add ½ cup cooked rice and stir together. You are looking for a thick stew-like consistency. Allow to stand for 5 minutes, as the rice will absorb some of the liquid. Adjust consistency with rice and adjust seasoning to your taste with salt, pepper and even a little hot sauce if you like.
Serve with fresh fried corn chips or your favorite super market brand.
**Traditionally these items are all served separately as a full meal. Feel free to enjoy this way as well!

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Major League Baseball trademarks and copyrights are used with permission of MLB Advanced Media, L.P. all rights reserved.

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