|Braves Slugger Freddie Freeman|
By Doc Lawrence
“No matter how good you are, you're going to lose one-third of your games. No matter how bad you are you're going to win one-third of your games. It's the other third that makes the difference.”
ATLANTA-For baseball fans, life begin again each spring with the first pitch. It’s the home opening series for the Atlanta Braves and who better to battle than the New York Mets followed by the Miami Marlins? The Braves are rebuilding, baseball vernacular for low expectations. But who really knows what the standings will look like come September? Youth can trump geezers in this game and when that happens, miracles often appear.
Remember the 1991 “last to first” Braves loaded with kids named Glavine, Smoltz, Breen, Avery and two-sport Falcon/Brave Deion Sanders? That October, the earth trembled. That was the year when the war Tomahawk chant and chop became a Braves’ tradition.
|Chef Lara Lyn Carter|
The inaugural home stand series of 2015 featured something besides good baseball: Tailgating. The tradition is as embedded as the Tomahawk on the Braves uniforms. With the season openers, Chef Lara Lyn Carter created a Tailgate special, a culinary tribute to first-baseman Freddie Freeman.
Grilled Catfish with Sweet and Spicy Tartar Sauce
Chef Lara Lyn Carter
FOR THE FISH
(4) 6-oz. catfish fillets
Juice of one lime
1/2 tsp. of salt
1/2 tsp. of pepper
Canola oil for the grill
Season the catfish with lime juice, salt and pepper. Brush the grill with canola oil to prevent the fish from sticking.
Cook the fish over medium-high heat for 6-8 minutes per side.
FOR THE TARTAR SAUCE
1 tbsp. Creole style mustard
1 tbsp. lime juice
1/2 tsp. cayenne pepper
1/4 cup chopped scallions
2 tbsp. sweet pickle relish
Combine all of the ingredients together and serve with the fish.
Catfish has a subtle sweetness that blends well with a classic Chenin Blanc. Few producers do a better job with this white grape than Dry Creek. Reasonably priced, it is widely available.