The Infield- Home of the Charlie Sheen Hot Dog

It looks like Charlie Sheen madness has forced me to write the piece sooner about the great hot dog stand called “The Infield” all because he snapped a shot of hot dog then twittered it.  I was alway curious about this place but about a month ago I finally stopped by to try the hot dogs.  Going to The Infield is an experience with wooden bleachers and actual seats from various MLB stadiums.  It was easy for me to fall in love with place having worked for the Baltimore Orioles organization for or Three years from the ticket booth to the video production department.   Hold on, I never surrender my Yankee loyalty being a New Yorker it is in the blood to be born Yank.  Needless to say, I have spent  a good deal of time in the baseball stadium and this spot gets the feel right.  The speakers blast major league games or old games.  It would be awesome if the sold cracker jacks.   Real film buffs may remember that Charlie Sheen probably takes his baseball hot dogs seriously after starring in the 1989 film Major League.

The Infield has a pretty innovative menu with items such as the West Virginia Hot Dog, the Kick Ass Hot Dog, and now the Charlie Sheen Hot Dog with Tiger Blood. – written Crystal A. Johnson, MCCN Editor


USA: Meatloaf Recipe

The meatloaf has European origins; minced meat loaves were cooked already in the 5th century, and were mentioned in the famous Roman cookery collection “Apicius”.[2] Meatloaf is a traditional German, Belgian and Dutch dish, and it is a cousin to the Italian meatball. American meatloaf[3] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times.[3] However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.- Wikepedia.  

Recipe below by MCCN Host Carla Crudup.


1 tablespoon olive oil

1 cup onion, chopped

½ cup green bell pepper, chopped

3 cloves garlic, finely chopped

11/2 lbs. lean ground beef

1/3 cup dried breadcrumbs

2 teaspoons dried italian seasoning

2 tablespoon ketchup

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional)

1 tablespoon worcestershire sauce

1 egg

¼ cup grated cheese* (optional)

cooking spray


½ cup ketchup

1 tablespoon brown sugar

1 teaspoon mustard


Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium-high heat.  Add onion, bell pepper and garlic and sauté for 2 minutes. Let cool.

In a large bowl combine, ground beef, onions, bell pepper, garlic and remaining ingredients and mix well. Transfer to 9 x 5 loaf pan coated with cooking spray.

Bake for approximately 45 minutes. In a small bowl mix sauce ingredients together.  Add sauce over meat and continue to

bake for an additional 5 minutes.  Remove from oven and let stand for 10 minutes.

*Feel free to use any type of cheese you like. As a suggestion, sharp cheddar, parmesan, romano and smoked cheeses work quite well with this meat loaf recipe.  Since Chef Jay invited me to his home and we are both passionate about european foods and cooking as well, I decided to use one of my favorites, the manchego cheese.  Manchego cheese is a spanish cheese made in the La Mancha region of Spain from the whole milk of sheep. The cheese is firm in texture, well developed and has a lovely distinctive flavor. It’s great to eat and pairs very well with a robust red wine or sherry.

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.
Watch Carla Make Meatloaf: 

Watch Carla in the Kitchen Making Meatloaf

Visit Carla’s website:

Best Pumpkin Recipes of World Wide Web

Carved by MCCN Chef Jay Bonilla

From pumpkin soups to pumpkin pie MCCN has you covered with recipes regarding the North America native food, pumpkin. Click on a Recipe:

Pumpkin Beignets

Double Layer Pumpkin Cheese Cake



Thai-spiced Pumpkin Soup

Pumpkin Egg Nog Bread Pudding

Pumpkin Whoopie Pies


Award Winning Black Bean and Pumpkin Chili

Pumpkin and Shrimp Soup Recipe by Chef Jay Jones

History of the Pumpkin Pie

Pumpkin Bread

Homemade Gourmet Caramel Apple Recipe

When I was younger and my teeth were stronger, I use to tear into caramel apples.   Working with youth later on I got the chance to share the opportunity of creativity of gourmet apples lining up bowls of crushed cookies, marshmallows, butter fingers and more.   Check out the recipe below for pointers on Gourmet Apples from anoccasionalchocolate.comcommentary from MCCN Editor, Crystal J

Heat the bulk caramel in the microwave in a microwave-safe bowl in 30-second intervals to avoid scorching. Be careful! That is hot, boiling, sticky, sugar! Hot hot hot! Keep the caramel warm by placing the bowl on top of two towels that are laid on top of your frying pan, set on low heat.

Make a small cut in the apple where you would like the stick to go, and put the caramel apple stick into the apple.

Dip 1 apple into about 150°F caramel, submerging it. Lift the apple out, allowing the excess caramel to drip back into the bowl. Turn the apple up and hold it for several seconds to help set the caramel around the apple. Place this coated apple on greased foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil).

Let the apples cool for about 5 minutes. Push the caramel that has pooled around the apple back up against the apple.

You can choose to decorate warm caramel with chocolate chips, red hot candies, nuts, toffee crunch, candy confetti, or other fun things.

How to Make Meatoaf by Carla Crudup

Carla Crudup grew up in a home infused with the passion for the culinary arts. Under the tutelage of two master chefs — namely, her mother and father — Carla was only 13 years old when she graduated from baking cookies and fruitcakes to preparing lobster and prime rib repasts for family and friends. As a Recipe Developer, Carla has an expertise in creating recipes and has done so for her award winning food column, major food manufacturers (Lender’s Bagels) and national grocery retail chains (Wild Oats which was purchased by Whole Foods market).  Read More About Carla Crudup.

American History in a Cookbook: The Virginia House Wife

Probably the first person to be buried at Arlington Cemetery, Mary Randolph was a member of a high society and definitely a foodie.  Married to Peyton Randolf, the first President of the Continental Congress.  Needless to say she had a busy schedule and she wanted to make the daily routine of kitchen duties for women less time consuming.  Thus, she creates the The Virginia House-wife booking housekeeping and cookbook. READ MORE

History of Oysters Rockefeller and Recipe

Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. Antoine’s was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York to open a restaurant of his own. It is the country’s oldest family-run restaurant. The dish was created in 1899 by Jules Alciatore, son of the restaurant’s founder.

President Franklin Delano Roosevelt had Oysters Rockefeller at Antoine’s in 1937. Mayor Robert Maestri commented to Roosevelt “How you like dem erstas?”, as the national press transcribed Maestri’s Yat accent.

The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, for the richness of the sauce. The original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked.[citation needed] Jules Alciatore developed Oysters Rockefeller in the face of a shortage of French snails, substituting the locally available oysters for snails. Antoine’s has been serving the original recipe dish since 1899. It is estimated that Antoine’s has served over three million, five hundred thousand orders

See Recipe

*Read more at Wikepedia

Patriotic Dessert: Blue Razz Sundae


June has been a busy month and arrived with all of its hoopla, pomp and circumstance! The kids are out of school, summer has arrived, and graduations and weddings are abounding. There will be a lot of entertaining and activities.

I created The Blue Razz Sundae and The Razzy Fruit Salad to accommodate hectic lifestyles without sacrificing deliciousness, healthiness or visual appeal. Children, parents, family members and friends of all ages will enjoy these delectable treats. They’re low in sugar, carbs and calories but high in taste, vitamins and antioxidants.

First up is The Blue Razz Sundae, whose colors make it a perfect dessert for the 4th of July, which is just around the corner or any american patriotic celebration.  The Blue Razz Sundae is a tropical, low-calorie, mouthwatering diva of a dessert that’s sure to bring razzmatazz to your table for any holiday — or just anytime.- Carla Crudup

Serves Four

2 cups fresh blueberries

1 cup fresh raspberries

1 quart low-fat pineapple-coconut (or vanilla) ice cream

Razzy Raspberry Sauce (recipe follows)

4 Chocolate Wafers

Wash and drain berries. Set aside. Place a few blueberries into the bottom of 4 martini glasses. Place 2 scoops of ice cream in each glass. Place more blueberries around the ice cream scoops.

Razzy Raspberry Sauce

1 10-ounce jar Raspberry Fruit Spread
2 tablespoons water
¼ teaspoon orange zest

Place all ingredients in microwaveable bowl and stir. Microwave on high power 
for 40 to 60 seconds. Stir until smooth. Serve immediately. Any remaining sauce 
can be transferred to a glass jar (refrigerate, tightly covered). When ready to 
use, just reheat sauce. Thin the sauce with 1 tablespoon of water if necessary.


Drizzle raspberry sauce over the ice cream. Top sundae with raspberries and garnish chocolate wafer. Serve immediately.

See Recipe for The Razzy Fruit Salad

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.


MCCN Quick Reference Holiday Sides Recipe Guide(American)

MCCN Editor’s Original Recipe- White Zinfandel Cranberry Sauce-Smashing, different tasty.  Our recipe for cranberry sauce is one of the most searched.

Southern Style Collard Greens – We have a few suggestions on how to prepare this favorite holiday side dish.

Macaroni & Cheese– MCCN’s Carla Crudup is a master at creating recipes.  Her recipes have been on major brands such as Lender’s bagels.  This recipe is among our most popular.

Cornbread Chorizo Stuffing–  I make this and it seems to be a show stopper.  Although the recipe can be easily searched the idea of it is slowly and steadily growing in popularity.