NEW YORK (WLNY) — We’re talking baseball food — and not the dirty water dogs you’re thinking of.

More: The 9 Best Eats At Citi Field, 2013 | The 8 Best Eats At Yankee Stadium, 2013

James Briscione, chef and instructor at the Institute of Culinary Education, visited The Couch to show us a fancy twist on our favorite ballpark foods.

Below, find his recipes for Farmers’ Market Slaw Dogs, Popcorn Creme Brulee and Grilled Shrimp.

Yield: 4 Servings

1 teaspoon caraway seeds, crushed
1 teaspoon minced garlic
2 teaspoon Tabasco Pepper Sauce
2 teaspoons celery seeds or celery salt
3 tablespoons cider vinegar
2 cups shredded red cabbage
2 medium carrots (about 4 ounces), grated
1 zucchini
1 yellow squash
1 red bell pepper
pinch sugar
2 tablespoons crème fraiche

4 Niman Ranch fearless franks or other hot dog of choice
4 pretzel hot dog buns

1. Create the dressing by combining the first five ingredients in a small bowl to allow the flavors to develop while you prepare the vegetables.

2. After finely shredding the cabbage and grating the carrots, cut the zucchini and squash into a thin julienne using a mandoline. Avoid cutting the seeds in the center, just using the skin and firm flesh and discarding the “core” like an apple. Peel the pepper with a vegetable peeler, remove the seeds and ribs and cut into very thin strips.

3. Mix all the vegetables together in a colander and toss with salt, pepper and a pinch of sugar. Set this in the sink with a weighted bowl on top and leave for 30 minutes to extract the excess water from the vegetables. After draining, squeeze to extract all remaining water possible from the vegetables and place in a clean bowl. Add the dressing and mix well. Stir in just enough mayonnaise to bind and season with salt and pepper. The flavor will improve considerably over first few hours. Keep covered in the refrigerator for up to 7 days. Remove from the fridge one hour before serving when possible.

4. Prepare hot dogs by boiling or grilling. Place hot dogs in buns and top with slaw.

Grilled Shrimp or Chicken Wings

2 cloves garlic, grated
½ lime, zested and juiced
2 teaspoons Tabasco pepper sauce
1 tablespoon chopped cilantro
2 tablespoons soy sauce
1 teaspoon honey
1 tablespoon extra virgin olive oil

24 medium shrimp, peeled and deveined
2 lbs chicken wings

Combine all the ingredients for the marinade in a bowl and stir until the salt is dissolved. Add the shrimp or chicken and toss well to coat. Cover and refrigerate until ready to use.

Brush the excess marinade off the shrimp. Cook on a hot grill or under the broiler, turning once, until the shrimp are firm and no longer opaque at the center.
Cook shrimp approximately 2 minutes per side, cook chicken 8-10 minutes turning often.

Spicy Peanut Sauce

1 cup natural peanut butter
2 tablespoons Tabasco Pepper Sauce
6 fl oz water

Whisk together the peanut butter, Tabasco and water. Serve ina bowl with shrimp or chicken.

Popcorn Crème Brulee

4 tablespoons butter
12 cups popped popcorn
1 teaspoon salt
2 cups water
1 tablespoon masa harina or cornmeal
4 cups milk
¼ cup sugar
3 egg yolks

sugar as needed for brulee

Melt the butter in a large pot, add the popcorn and salt and cook briefly. Whisk together the masa or cornmeal and the water until dissolved. Add the water to the pot and cook until the popcorn is reduced down to a thick consistency. Add the milk and sugar and bring the mixture to a simmer.

Simmer 5 minutes on low heat, then remove from the heat. Transfer to a blender and blend on low. Strain the mixture into a clean bowl and whisk in the egg yolks. Pour the mixture into ramekins and bake at 325˚F in a water until just set, about 20 minutes.

Cool completely, cover the tops with a thin layer of sugar and burn with a torch.

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