Game Day Grub With Chef Jamie Gwen

Baseball season is in full swing and we have the perfect recipes to feed any hungry fan. From big parties to small, these easy recipes will make your next party a home run. 



To honor the Dodgers Baseball Great…and feed a crowd!  This Oven-Roasted Tomato Sauce is made in the oven and it’s so rich and delicious.  This hearty sauce coats pasta beautifully, makes incredible Chicken Parmesan and is brilliant for meatballs.

For the Sauce

  • 1/4 cup La Romanella extra-virgin olive oil
  • 6 tablespoons First Street unsalted butter
  • 3 shallots, peeled and diced
  • 2 tablespoons freshly chopped garlic
  • 1 tablespoon First Street dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 tablespoons First Street granulated sugar
  • 4 (28-ounce) cans First Street whole peeled tomatoes
  • 1 large sprig fresh basil
  • Kosher salt and freshly ground black pepper

For the Pasta & Meatballs

  • 24 First Street Frozen Beef meatballs
  • One 2-pound bag First Street spaghetti

Preheat the oven to 300°F.

Heat the olive oil and 2 tablespoons of the butter in a large Dutch oven or pot.  Add the shallots and sauté until caramelized and tender, stirring often, about 10 minutes.  Add the garlic and cook, stirring, for 2 minutes more. Add the oregano, pepper flakes and sugar and cook for 1 minute.  Using your hands, crush the tomatoes into the pot by squeezing them in your fingers, making sure that the pieces of tomato are no larger than 1/2-inch.  Add the basil sprig, the remaining 4 tablespoons of butter and season the sauce with salt and pepper. Bring the sauce to a simmer over medium-high heat

Cover the pot placing the lid slightly ajar, so that evaporation can occur, and transfer the pot to the oven.  Cook, stirring once every hour, until reduced and dark red, about 4 hours total.

To make the Spaghetti & Meatballs, add the meatballs to the sauce and simmer on top of the stove for 10 minutes, or until the meatballs are heated through.  Cook the pasta in salted boiling water until al dente. Drain the pasta and place it on a large serving platter. Top with the sauce and meatballs.



It’s like bringing the Ballpark home!  Inspired by the Los Angeles Dodgers’ specialty dog served at the park, this hot dog has it all!


  • 8 hot dogs
  • 8 First Street hot dog buns
  • 2 cups prepared chili, heated
  • 1 cup Beer Cheese (recipe follows)
  • 2 cups Pico de Gallo
  • 1 cup First Street sour cream
  • Sliced pickled jalapenos or raw sliced jalapenos, if you like it hot!

Preheat the oven to 400ºF.   Cut a slit about ½-inch deep across each hot dog, to form a pocket to gather the toppings.  Place the hot dogs on a baking sheet and bake for 10 minutes or until heated through. Place the hot dog buns on the same baking sheet and bake 2 minutes more.

Place the hot dogs in the buns and top with chili, beer cheese, Pico de Gallo, sour cream and jalapeños.




  • Your favorite First Street ice cream flavors
  • First Street whipped cream
  • Chocolate sauce
  • Caramel sauce
  • Blue sprinkles
  • Frozen Churros, baked and cut into 4-inch pieces

Set up a Sundae Bar and let partygoers assemble their own sundaes!



With all the sweet food and candy at a party, it’s always good to include a few healthy options, so make a fruit and cheese platter in the shape of a baseball diamond.

You’ll need a large board or tile to assemble the platter.  Lay out green grapes to make the grass and use pineapple for the dirt area. Cut the pineapple lengthways to keep the semi circular shape, then cut some extra rectangular sticks of pineapple to arrange around straight edges of the diamond.  Add veggies, meats, cheeses, crackers, cookies, or nuts and use small round ramekins for the bases. Fill the ramekins with dips, jam, mustards, etc.

Recipes Courtesy of Chef Jamie Gwen and Smart & Final

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