FROM THE KITCHEN OF THE MINNESOTA TIMBERWOLVES

Recipes curated by Timberwolves Executive Chef David Fhima and ingredients by

GAME DAY EATS

The Minnesota Timberwolves and Hy-Vee adventurously travel down the path of food that matches the flavor of a game day. With knowledgeable recommendations from the team’s Executive Chef David Fhima, this

cookbook curates a list of good eats and recipes for fans watching the game from the comfort of their home to prepare before the action takes place.

ASIAN SALAD

INGREDIENTS

HOW TO PREPARE

The ultimate cuisine that provides variety and pairs well with Timberwolves highlights.

• 1 bag of Hy-Vee Asian salad mix • Teriyaki sauce• Apple cider vinegar• Honey • Sesame seeds• Sesame oil

1. Mix 1 cup of teriyaki sauce, 1 cup of apple cider vinegar, ½ cup of honey, and 1 tbsp of sesame seeds in a large bowl2. Emulsify dressing by slowly adding 1 cup sesame oil into teriyaki mix while whisking 3. Dress salad as you wish4. Add mandarin oranges and/or your preferred proteins for maximum flavor

BRAISED SHORT RIBS

INGREDIENTS

HOW TO PREPARE

Game day never tasted better. Catch the Timberwolves in flavor with thesebraised short ribs – the premier grab and go food to savor all game long.

• 5 lbs Hy-Vee short ribs • Budweiser beer • Red wine• Bay leaves• Salt • Pepper • Hy-Vee butter

1. Preheat over to 325 degrees2. Sauté 5 lbs of Hy-Vee short ribs in a hot pan with light high smoking point oil until both sides are well seared3. Deglaze pan with 4 cups of Budweiser beer4. Simmer for 5-7 minutes until liquid is hot5. Add 1 cup of red wine and bay leaves (5-7)6. Cover pan and place in oven for 90 minutes7. Remove from oven and when cool, remove meat and sift braising liquid8. Reduce braising liquid and add salt and pepper9. When liquid is 2/3 reduced, add 2 tbsp of Hy-Vee butter and reduce again10. Cover short ribs with liquid garnish as you see fit and serve

THE BURGER

INGREDIENTS

HOW TO PREPARE

Handheld perfection made for die-hard fans craving goodness whilewatching Timberwolves action at their home.

• 2 lbs of Hy-Vee grass fed ground beef • Olive oil • Sea salt• Black pepper • Hy-Vee mayonnaise• Ketchup

1. Mix 2 lbs of Hy-Vee grass fed ground beef with 1 tbsp of olive oil and 1 tsp each of sea salt and black pepper2. Form 3 equal patties and let them chill for an hour 3. While chilling, mix equal parts of Hy-Vee mayonnaise and ketchup (1/2 cup each) and add 1 tbsp of dijon mustard (optional)4. Heat a sauté pan, add 1 tbsp of butter at medium heat then add burger patties5. Sear well on both sides and cook to your desired temperature6. Remove from pan and soak Hy-Vee buns in pan’s remaining liquid7. Add mayo mixture, lettuce, tomato, and onions

• Dijon mustard • Hy-Vee butter • Hy-Vee buns • Lettuce • Tomato • Onions

BUDWEISER FRIED CHICKEN

INGREDIENTS

HOW TO PREPARE

During crunch time, there is no better food to have in hand than Budweiser fried chicken. Freshly prepared with a mixture of ingredients and fan favorite beer, this chicken is guaranteed to be a slam dunk.

• White and/or dark free range bone-in chicken from Hy-Vee • Budweiser beer • Eggs • Buttermilk• Honey

1. Marinate 8 pieces of your preferred bone-in chicken from Hy-Vee in beer (fully immersed) for an hour2. Prepare 3 containers3. Container 1: Unbleached white flour4. Container 2: 1 cup of Budweiser, 3 eggs, 2 cups buttermilk, 1/2 cup of honey, salt and pepper 5. Container 3: Panko bread crumbs6. Make sure chicken is patted dry and not ice cold7. Dip in flour first, batter second and bread crumbs third 8. Chill chicken so batter adheres9. Fry in high smoking point oil heated to 400 degrees for 6-9 minutes, depending on chicken thickness10. Allow it to cool before serving

• Unbleached white flour• Salt • Pepper • Panko bread crumbs

ORANGE BRULEE

INGREDIENTS

HOW TO PREPARE

If the Timberwolves game is the main dish, then orange brulee is the dessert. This delicious treat pairs well with the action and is a go to for game nights.

• Heavy cream • Sugar • Vanilla extract • Eggs• Fresh squeezed orange juice • Water

1. Preheat oven at 250 degrees 2. Bring 3 cups of heavy cream to slow boil3. Add 1 cup of sugar and 1 tsp vanilla extract4. In separate container, mix 6 large egg yolks with 1 cup of fresh squeezed orange juice5. Temper the eggs by slowly adding 1 cup of the heavy cream mixture6. While stirring, add the tempered eggs into the heavy cream and mix slowly at the lowest heat setting possible7. Cook while mixing for 10 minutes so eggs don’t scramble8. Pour mixture in ceramic brulee containers and put container in a water bath 9. Bake for an hour 10. Remove from oven and chill11. After chilling, sprinkle with sugar and burn with blow torch to create a heavy crust