Wednesday, December 17, 2008
In my fridge, I had some flat-iron steak, some white button mushrooms, some of the aforementioned veal stock & duck fat. In my pantry were same potato, shallot & garlic.
JW's Steak & Potato
1 flat-iron steak about 1 lb
salt & pepper
1 shallot, minced
8 oz thinly sliced mushrooms
1/2 c red wine
1 c veal stock
1/2 tsp thyme
1 T butter
Preheat oven to 200 degrees. Cut steak into desired portions, pat-dry, salt and pepper liberally. Heat skillet over medium high heat, add enough oil to coat bottom of pan and sear/cook steak about 4 minutes per side. Transfer to a plate and put in the oven to keep warm. Saute mushrooms until they brown and give up most of their moisture then set aside. Next saute the shallot for about 30 seconds, then deglaze the pan with the wine until almost dry. Add the veal stock with the mushrooms and reduce until the sauce coats the back of a spoon. Add the thyme and swirl in the butter to make the sauce shiny and delicious.
Potato cut into 1 inch chunks about 2 cups
salt & pepper
1 T duck fat
1 shallot, minced
1 garlic clove, minced
1/4 cup heavy cream
Place potato & about a tablespoon of oil in a microwave safe bowl cover with plastic wrap and vent. Cook 50% power for 6 minutes tossing about mid-way through. Drain. Heat another skillet over medium heat with the duck fat. Add potato and saute until GBD. Add shallot and garlic, cook about 1 minute, then swirl in the cream & a spoonful of mustard, mixing well.
To plate, spoon a little sauce on the plate, top with the meat, then top with more sauce and mushrooms. Serve potato on the side.
Even Jen agrees, Emeril is wrong...DUCK FAT RULES!
Thursday, December 4, 2008
I'm sure my wife will appreciate this, but once again, maybe it all boils down to chemistry. Since I don't get to personally attend the press conferences, hang out in the locker room, nor do I get to interview coach Richt, I know I miss out on a lot. That's why I'm not a professional reporter, and I do have a day (and often night) job. The coaches do a good job of protecting the student athletes, and they are pretty unified on not throwing any players under the bus. Is it not possible that even with a talented group of players, team chemistry falters, there is no distinct leader in certain key situations, and the players just flat out don't do what they're told to do or what they learn and practice? If you think that's not possible, then I would refer you back to the men's USA basketball team of the previous couple of Olympic games. Is there any question that they are not superior basketball players? No, but again the whole is not greater than the sum of its parts.
So what does all this mean? It means that we're close, we are recruiting the right talent level, and when we can click with the right kind of team chemistry to bring us through on-field adversity, we will be dominant. This year clearly was not the year.
Do you think Martinez told any of our players to arm tackle and not wrap up? Do you think Bobo coached anyone into running the wrong route or not blocking somebody that was coming on a blitz? Is someone teaching Blair Walsh how to kick low hooks on purpose? Could it be that out of all the possibilities, the directional kick has led to fewer problems than we might have experienced otherwise?
I will say also, that I noticed something from fans this year that has been missing for several years and that is continued enthusiasm despite some optimal performance and outcome. Remember the Alabama game? The fans stayed in the second half despite being blown out of the first half, because we really thought that we had a chance. Personally, I watched the whole game taking the same exact thing. that said, remember the fans can be very fickle, and that support may not be there. If you don't believe it, why don't you ask Phil Fulmer. On Saturday, despite the weather, the stadium was packed and the fans were loud. How many times can the defense ask the crowd to get into the game, only for the crowd to watch them pull a bonehead and let some idiot nerd management major in a piss-yellow uniform go tearing down the field for a touchdown on third and long? That's the last time I go to that game without some alcohol my pocket. What else is there to say? The trumpet player played all seven notes, the fans were all there screaming their heads off, being loyal till the end--it might have been nice to see a complete game be played on the field.
At the end of the day or season, I have no where else to turn other than to still love them 'Dawgs. I mean, we get mad at our family from time to time for stupid things, but they're still our family.
Tuesday, November 25, 2008
Monday, November 17, 2008
The meal: roasted chicken and 'roasters' with steamed brocoli.
A simple roasting pan with a good bird, legs tied-stuffed with rosemary, thyme, sage and a cut lemon. Salt/pepper over the top-into the 400 degree gas oven for 20min/pound, add the roasters for about 40min at the same temp in the other oven and that's it. Pull the bird, deglaze the pan with a little stock for gravy and all set.
I guess the important lesson was the ease of the meal, little need to tend it and, most importantly, the freeing up of time to spend enjoying with friends sitting around a fire, good conversation and better wine.
May the upcoming holiday season be fierce with friends, family and good libations-not necessarily in that order.
Restaurant has all kinds of Carribean/South American beverages and an extensive rum list...mojitos are made with fresh guarapo (hand-pressed sugar cane juice). Very tasty!
We got their tasting menu for only $39/each. Don't know how they stay in business. This is what we had
Ceviche!: Baja bay scallops, blackened tomatillo-truffle sauce, goat cheese confetti, flat bread
Chicken empanada with corn & jack cheese on a tomatillo relish
Guava BBQ Ribs on a jicama-Sambal salad
Black-bean hummus with plantain & yucca chips
Ensalad del Pais: mixed greens, arugula, jicama, pepitas, orange supremes w/ Sherry vinaigrette
Suntanned Salmon: Chilean salmon with honey-mango glaze with star anise tomato sauce
Camarones con Cana: pan seared sugarcane skewered jumbo shrimp, mango BBQ glaze
Churrasco a la Cubana: grilled skirt steak on roasted garlic mashed potatoes, parsley, lemon and onion sauce, watercress and rosemary mushroom escabeche salad
Cuban black beans and rice
Maduros: fried ripe plantains
Sauteed young mustard greens in a spicy chorizo broth
Coconut rice pudding with chopped coconut macaroons
Chocolate-cinnomin fallen down cake
Best $40 ever spent. My favorite was the ceviche by far. So much so that I went back there by myself at at some at the bar. I wanted Jennifer to try, so I came up with my own recipe that was surprisingly close...I took several short-cuts, but here goes-
12 oz bag frozen sea scallops (look for ones vacuum packed without any ice crystals), thawed in refrigerator overnight
1 large naval orange, juiced & strained
4 persian limes, juiced & strained
1 serrano chili, finely minced (flesh only)
1 chipotle chile, finely minced
3 Tablespoons minced red onion
1/2 tsp truffle oil
4 tablespoons store bought tomatillo sauce
About 3 drops of liquid smoke
Crumbled goat cheese
Best to make over 2 daysAfter thawing scallops, combine in non-reactive bowl with juice, chiles, and onion and "cook" for about 4 hours. Strain out most of the juice (or scallops become overcooked and mushy), cover with plastic wrap and refrigerate until ready to eat.Before serving, strain again and toss with tomatillo sauce, truffle oil, and liquid smoke (careful with this stuff, I added b/c I didn't want to make my own smoked tomatillo sauce, it worked well). To finish combine with as much goat cheese as you like (I used about 1/4 cup). Enjoy! I also bought some "veggie chips" in the hippie section of the grocery store that were made with yucca, plaintains etc that worked very well.
Saturday, November 15, 2008
I agree with JW, there are a lot of naysayers out there that want to fire everybody on the entire team, I don't think that's the answer. But, what is it going to take to push us over the top? Is it good luck, cushy schedule, various stars coming into alignment?
The reality is that we have had a really good season, albeit a disappointment based on what our expectations were at the beginning of the year. The frustrations that I think any of us express as fans comes from our fear that even with a great team, we were unable to reach a championship level. It's not so much that we're out of the running for the SEC and the national championship, it's that we didn't even look like contenders this year. Right now, the whole does not appear to be greater than the sum of its parts.
I sure won't claim to have any of the answers, I think that we really have to put all of this in context. We're 9-2, assured of a bowl game. There are a lot of teams out there (Tennessee, Auburn, Clemson, Michigan) that aren't even anywhere close to that. If this is a down year for us, I'll take it. If fans feel like this, don't you think the team feels it that much more? Without question. But, don't you get the sense that the team and the coaches and even the fans are just worn out? I think the injuries have taken a much greater toll on this team than we can ever know. There has been a lack of cohesiveness that's hard to put a finger on, but there are a lot of players with great skill who sometimes look a little bit lost out there.
We have struggled all year with gaining the upper hand in momentum and keeping it. We're fortunate that we have skilled enough players to overcome that to an extent, but it's not easy to do. The Florida and Alabama games were lost in avalanche fashion, one in the first half, the other in the second. It's a big reason that South Carolina, Kentucky, Auburn, Georgia Southern, Vanderbilt, and even LSU have played us as close as they have.
Frankly, we need to quit whining like we have all year (rankings, coaches, players) and enjoy what we have. Hopefully, we'll see something in the next couple of games to get our hopes up again and increase our expectations for next season.
BTW, do Caleb King and Southerland still play on our team?
Tuesday, November 11, 2008
This is a take from Suzanne Goin's book Sunday Suppers at Lucques. If you don't have this book I highly recommend it. I really like the way she splits up her food into seasons, which is how we should all think when we're cooking or ordering. Good tomatoes in January. They don't exist unless you have to blow a lot of cost to get them from South Africa or something.
Take some red snapper fillets. I bought a whole fish and filleted them myself (not very well, I must admit). Marinate in harissa.
North african "condiment" similar to adobo in mexican cooking with a twist.
6 chiles guajillo or ancho
2-3 cloves of garlic
1 tsp smoked paprika (add liquid smoke just a touch if you can't find it)
1/2 tsp cumin
Small can of tomatoes or two romas diced
1 tsp cayenne pepper
1/2 tsp sherry vinegar
1/2 cup EVOO
Juice of 1 lemon
Salt and pepper to taste
Pan saute the chiles until they're smoking, not burned. Put them in a bowl of hot water and put a paper towel on top to keep them wet all over.
Discard the oil (if you used too much) and cook the tomatoes in the same pan.
Put everything in a blender except the olive oil and puree, adding the olive oil slowly as you go. Balance seasoning, voila. There's your marinade and it's very versatile. Put it on park, serve with bruschetta/crostini.
Marinate the fish for a few hours, then scrape of the excess. Personally, I like to have the skin on the fish.
Heat a large (13" stainless or equiv) saute pan and put plenty of oil so it stands about 1/4 inch thick. Heat to medium high (if you do high, it will burn the outside and won't cook inside that well, fine if you 'just seared' a raw center, and it depends on the quality of your fish if you can do it that way). Cook skin side down until brown (a few minutes) and flip for about a 1/3 as long as you cooked them on the skin side.
Accompaniment: pureed carrots, beet chimichurri
I personally didn't make the pureed carrots, but I did make the beet chimichurri.
3-4 beets (bunch)
Take your beets, clean them, and trim the stalks. Do not peel.
Toss with olive oil, salt, and pepper.
Place in a small roasting pan, and cover the bottom of the pan with water (key!).
Place in a 450 degree oven, tightly sealed with aluminum foil.
Give them around twenty minutes or so (until fork tender) then remove them and let them cool. Peel, cut into 1/4" slices and serve with your fish and chimichurri, or in salads "warm."
Handful of flat parsley
Handful of cilantro
Tsp of minced shallot
2 cloves garlic, minced
1 lime juiced
High quality EVOO
Mix all but the oil into a bowl and stir together.
Add the olive oil much like you would a vinaigrette to balance the lime juice, but you don't have to add so much to make a true emulsion.
Add the beets to it and dress your fish with it, and serve.
I served it over beet greens (raw or sauteed, taste a lot like collards or turnip greens) and fish.
The beets give a really earthy flavor to whatever you add them too. Beware the freakin' juice is like indigo dye, it discolors your skin and your cutting board, but it washes out.
Saturday, November 8, 2008
Couple of comments and a couple of questions, then, at this point.
It was only a matter of time until our poor kickoff coverage was going to come up and bite us. Of negligible consolation is that they actually did not score the touchdown. It took 'em a couple of plays.
ANOTHER offensive lineman (Anderson?) went down and had to be replaced. It's not been since I think 2002 or earlier that I can remember this many key injuries. How can we expect to beat anyone when we don't even know who's going to be playing at what position?
Brian Mimbs is either red hot or ice cold. We need some consistency there. Although, the blown blocking assignment definitely contributed to the block. So, we had a blocked kick and a 19 yard punt.
Playcalling in the red zone. I can't possibly know what Bobo knows, but when you have 2nd and goal from the 3, two healthy fullbacks that are great blockers, and Knowshon Moreno, why would you pass? And of course, you have the gunslinger (Stafford) that knows that if he can buy enough time he can DEFINITELY make a play, which he did (corner of the endzone pass to AJ Green), but it's higher risk and has oftentime led to a sack. (Cue highlight reel)
At least Blair Walsh didn't have to try to kick a field goal. Good for him.
The stuff you thought you could depend on fails at a critical moment (Mo Mass 2 consecutive fumbles, then he torches them on the third...head-scratcher)
Defense. If you want to call it that. I really want to like Martinez, and I have no reason not to. I don't think that game in and game out he produces a quality product. Newsflash: do you think that Tech after getting crushed today isn't going to be looking at that game tape and thinking they have a legitimate chance to beat us, considering they run a lot of option, and we have NO idea how to defend it? It wasn't so much up the middle as it was around the edges. We did step up and clamp it down at the end. What about having to call a timeout at the end of the game because we weren't ready to field a defense after a punt? Where's the gamesmanship?
The killer penalty that drains our momentum. Facemask. Late hits. Hands to the face. We're marked and expected to make those dumb mistakes. And then we do.
It's frustrating. I guess I'm mostly bummed that even if we win, it doesn't matter so much in the national and SEC picture. If we lose, this thing could come derailed in a hurry. Just because Hawaii's a nice place to visit, that's not the kind of bowl we want to be playing in.
See, all that, and we WON. Go you hairy 'Dawgs!
Wednesday, November 5, 2008
Sunday, November 2, 2008
It will always be great to be a Georgia Bulldog, I haven't lost faith, I just know that it's not going to happen this year.
That said, a couple of comments that I think deserve mention.
How the SEC could have allowed Penn Wagers to be the head official for this game is unthinkable. He became way too emtionally involved in last year's game and has continued to show some personal beef with us. Remember, it wasn't the coaches that made the decision to celebrate, it was the players that scripted it.
You really can't say that bad calls cost us this game, but they did cost us momentum which, in addition to huge mistakes, cost us this game. The receiver that pulls Asher Allen's jersey to run by him, the mythical illegal hands to the face on Tebow that cost us an interception, these and others were plays that robbed us of momentum, and led to UF touchdowns. I hope that this somehow creates some incentive for Knowshon and Stafford to stick around next year. Again, my faith is shaken but not stirred.
Thursday, October 30, 2008
Tuesday, October 21, 2008
I was shopping for groceries last night, and I was looking for a good meat that I rarely have. I found a pack of ground lamb, and I thought it would be a great idea. It was, but I managed to screw it up. But, that's one of the purposes of this "forum."
Here's the menu:
"Reduced" balsamic and herbes de Provence vinaigrette
Really, it's how you describe things that make them sound better than they are. It's not a reduced vinaigrette, I just didn't feel like adding mustard. I later found out by watching a Bobby Flay grilling show that the mustard is actually essential to help the oil and vinegar emulsify. I also cut a corner and failed to add shallot. I didn't have any, but I guess I could have added red onion which I had left over.
1 tbsp balsamic vinegar
1 tsp herbes de Provence (just get a bottle of them at the spice rack at the grocery store)
1/2 tsp salt (Kosher to taste)
High quality extra virgin olive oil.
This is a post about salad dressing as much as it is about anything. It's really easy, and it tastes really fresh. The ingredients are pretty simple, and you'll think twice about buying it again if you make it right. Here's the breakdown:
salt and pepper, don't skimp
some other seasoning if you want
high quality olive oil (just check at your grocery store, and look online if you don't find what you want. Order it and wait a couple of days. It's worth it.)
figure about 3:1 oil to acid. Here's your chance to put what you want. It can be red wine, balsamic vinegar, lemon juice, lime juice, champagne vinegar, apple cider vinegar, fresh tomato pulp either green or red, etc.
When it comes to other seasoning, you can add whatever you want. Think about it. This can be bacon and bacon fat (ummm bacon), garlic, herbs of whatever you want, red pepper flakes, sherry reduction, parmesan cheese, it's up to you.
Dijon mustard, I think you should add, just don't add too much or it overpowers the dressing. It does help emulsify the dressing, so it's important. Remember chemistry?
Salt and pepper addition depend on what else you've added. If you've put bacon, then you don't need much. If you're making a cucumber and tomato salad, then I would recommend more, since I like them salty.
Now, add everything, then drizzle your oil into a medium sized bowl and whisk like crazy to create your emulsion. You'll know you're there when the whole thing starts to thicken. Taste it, season, and you're done. Isn't that easy?
So mine, I cheated and used balsamic vinegar, salt, pepper, herbes de Provence, and emulsified with oil. It worked great but would have been better with some crusty bread (baguette). I put it over a small cucumber and a couple of sliced Roma tomatoes.
Provencal lamb burgers and sauteed fingerling potatoes
3 cloves of garlic, minced
1 tsp of fresh thyme (do you have an herb garden yet?)
1 tsp of fresh rosemary, minced
Combine all the ingredients and make a paste. The saltier the better. Combine with about 3/4 pound of ground lamb. Let them heat up to close to room temperature.
Sear over medium high. Not too hot, or else you'll have raw burgers. Not too low, or they'll be well done. Uggh.
4 fingerling potatoes, peeled and sliced about 1/4 inch thick
thyme, rosemary don't make them too green
Toss the potatoes, and cook over medium high heat about 10-12 minutes. If you must, drain on paper towels to cut some of the fat off of them. I think they're better if they're in a separate pan from the lamb burgers.
Why my dish sucked
I had the heat too high, and even though the crust on the burgers was great, they were a little underdone. You're choices then are to wrap in foil and let them rest for about 10-15 minutes, or put them back on the fire. I did the latter, and screwed them up because I let them overcook. There's a reason lamb must be rare to medium, because it otherwise tastes too gamey. So, the flavors were there, the cooking technique was wrong.
The potatoes, on the other hand, were just fine.
I would have cooked the lamb better, grilled them maybe, and then made true burgers out of them using grilled bread and Manchego cheese. Maybe even make an herb aioli (garlic mayonnaise) with some mint to bring another herb into it. Live and learn.
Sorry no pictures.
Tiza Malbec, 2005
Sunday, October 19, 2008
Just so happened that I began a slow marinade for a few quail about 6 hours earlier.
These birds were from a cool morning hunt earlier this year ( SWGA).
I started with 5 handpicked quail in my marinade pan.
1. several heavy shakes of my favorite : coarsely ground black pepper
2. cover the bottom of the pan with my Uncle Tommy's favorite, " Zesty Italian Dressing"
3. 2-3 shakes of "Tony Chachere's Original"
4. bacon bits (I'll admit, these came from a bottle)
5.The best is next; I picked a handful of both: fresh rosemary and Lemon Balm from our Herb Garden (note: rosemary is easy to grow; try it in hamburgers finely ground)
6. Finally, using a tip from my Korean friend in Med. School I took one Kiwi thinly sliced and placed this all over the birds and allowed to marinate. The kiwi causes the meat to tenderize.
7. Grill time; about 7 minutes on each side at about 325-350 degrees with direct heat. (This all depended on how many times I took a peek).
As my friend from Arkansas says: "If you place a bit of this on your forehead your tongue will beat you to death. " I saved some for my wife to prove how well it turned out.
I finished the evening with my favorite cigar: a maduro wrapped La Flor-Dominica called "The Chisel"strong with much body and flavor, but very smooth with a great draw.
Saturday, October 18, 2008
Friday, October 17, 2008
I thought it was a perfect lunch place, and it gives one a great idea of how to prepare a good fresh tasting salad. The final point of this place was that they had free filtered water in pitchers as you walk into the place. Interestingly, they put sliced lemons and sliced/slitted cucumbers which gave the water a very fresh taste. Great idea!
We sat right under that flower in the middle of the room. The restaurant is small with 25-30 seats. Let me make sure I get this straight to relay what we had, because it came and went so fast, it was hard to keep track. It started with an amuse bouche of small pastry puff with an herbal foam/emulsion that had an incredible texture. This was followed by a small appetizer soup of ginger ice cream in a fish consomme. This was one of the most incredible dishes we had all night. Very small, and we didn't even order it or the first one, it was just part of it. Appetizer was barely seared scallops with prosciutto chips. Awesome, delicate, salty. My entree was duck with seared foie gras and chantarelle mushrooms and roasted carrots. I don't have any pictures of these, but they were really great. Other appetizers and entrees enjoyed were roasted leg and rack of lamb, shitake mushroom soup, and seared ahi tuna. A pre-dessert was a lime sorbet with watermelon shaved ice. We finished with a cheese plate and some aperitifs. The wine selection was awesome, Crocker Starr cab, 2003. There was a tasting menu that went for 95 bucks a piece, and although we didn't do that (maybe we should have) we still came out about 125-150 a piece. Steep, but sometimes it's worth it. I wouldn't have thought of this place, but maybe I should have.
Thursday, October 16, 2008
Saturday, October 11, 2008
Friday, October 10, 2008
Do any of you have any idea who's going to be playing for us (besides Stafford and Southerland)?
Me neither. Please, God, please, beat the Vols!
Oh, and just in case you don't visit this website with any kind of regularity, I highly recommend Doug Gillett's Hey Jenny Slater, especially the insanity that's on there this week, such as the Chik-Fil-A Dramatic Theater Scenes from a Marriage. Wow.
Hey Tennessee, be ready, as I and my three favorite UGA fans move back down that way in a few months! Second to Tech, for me it's the UT game. Don't ask me why.
1st: I use russet potatoes, peel, and slice 3/8 inch with the mandoline and toss in water to remove the excess starch. I let soak atleast an hour with one change of water.
2nd: For the first cooking, drain the potatoes, dry with kitchen towel and toss with a tablespoon of your frying oil in a microwave safe bowl. Cover with plastic wrap and vent the top. Microwave on ~60% power for 5 minutes. Stir potatoes, recover and repeat.
3rd: Heat oil in your favorite frying vessel to 375 degrees. Blot potatoes well with lots of paper towels. Working in relatively small batches (don't want the oil to cool below 300) toss a big handful of potatoes with about 1 tsp of sifted corn starch (saw this on Tyler's Ultimate) until well-coated. Drop in the oil and fry until GBD. Drain on cooling racks and salt liberally. Keep warm in 200 degree oven until ready to serve...will get soggy if you wait more than 30 minutes.
Comment: the corn starch trick was genius! I generally try to follow classic recipes but without industrial frying equipment the frites always end up soggy. Give this a try and let me know what you think.
Wednesday, October 8, 2008
Tuesday, October 7, 2008
Seafood risotto with skallops, skrimp, and truffle sauce
This is an easy one. First, don't be scared of risotto if you are. Second, find yourself an Asian market that you can find good fish sauce and spices. Third, gotta find a good seafood monger that will do you right.
1 quart of chicken stock, 1 cup of risotto: the basis of the meal
6-8 good sized but not giant scallops
Dozen 16-20 shrimp, peeled, veined, tailed. Save the tails for something else.
Fish sauce, 1/4 cup
1/2 onion (yellow or white)
2 cloves garlic
Truffle oil (white or black, preferably black if you have it)
salt, pepper to taste
This is a two pot recipe. You cook and reduce a quart of chicken stock with the added fish sauce to simulate a shrimp stock. Clearly, a quart of shrimp stock will do in this case. Boil and simmer your stock, season to taste.
Sautee the shrimp, set aside.
In a large skillet, heat olive oil over medium high to smoke and soften your onions. Do not brown. Then, add minced or finely sliced garlic. Add the risotto and roast it a little bit (2-3 minutes). When you see a little brown, start adding the stock over medium to medium-high heat, simmering down the liquid until it's mostly gone but not almost gone. Repeat this, adding a cup or so at time of your stock until you're out. You should be left with a creamy risotto mixture.
Super high heat with butter/olive oil mix, sear the scallops. Remember, flip once, cook less after the flip and let 'em go until they're barely cooked. Usually 3-4 minutes.
Add the shrimp to the risotto, drizzle with truffle impregnated oil (more than you think you need), and set a couple or three scallops on top for presentation.
Wanna get fancy? Garnish with chives, green onion, or flat parsley. It's your dish, color it how you wish.
It ain't shrimp an' grits in Chawwlstin, but it's pretty doggone good.
Sunday, September 28, 2008
Since our team needs a healthy dose of duct tape and haywire, I thought a moment of reflection was called for.
The loss to Alabama was brutal, wasn't it? It reminded me of the Sugar Bowl against WVU and a couple of semi-recent Auburn games. Got bitch slapped to start the game, and then finally started to respond after the half. The clock rules seem to make it difficult to do so.
Regardless, I still thought the fans showed a great level of support despite what happened in the first half. The stadium looked full until the end of the game. We got outplayed, outcoached, and caught a bunch of bad breaks- all of which we were severely punished for by Bama. They essentially played mistake-free. Dent's two roughing the QB, shanked punts, missed assignments on defense, AJ Greens bizarre fumble, poor kickoff coverage, dumb penalties, injuries. The list goes on. Is this what happens when you're too amped for a game of this magnitude? The blackout motivated Alabama and it made us press, which resulted in some of the poorest performance and bad luck I've ever seen in a top 10 game like that.
Dannell Ellerbee's injury was huge, expecially since it happened on the third play of the game. Defense seemed to always guess wrong, and not only that, get burned BADLY. Moreno's injury robbed our morale. Not having a tight end (both got injured) is going to be a big deal, but it does mean that the offense will have to adjust and no one else knows how we're going to do that.
But if the battle was lost, the war is definitely not. I still think we could have won the game if we hadn't shown up 30 minutes late. We have everything to play for, and I still think we have a chance at winning it all this year. Consider that we control our destiny in the SEC East (as does UF) provided we can beat UT. The bye week couldn't come at a better time. If we can keep winning, we're still right there. We just have to believe. And quit wearing black jerseys.
Friday, September 26, 2008
Tuesday, September 23, 2008
I don't believe that everyone has it out for us, just Penn Wagers. I know we commit too many penalties, and it's really going to hurt us badly at some point down the road. But, at least three of these penalties are questionably bad even by PAC-10 standards.
- Chop block, Knowshon did it, but why?
- Holding, Tripp Chandler tackled a guy after Caleb King goes by.
- False start on Boling, gave a little flinch at the goal line.
- Offside, Weston tried to jump the snap.
- Roughing the passer. Wynn pushed the guy on his right shoulder pad, and gets called for a facemask, personal foul, 15 yards. Now come one, how is that roughing? I think the refs thought he was going to pop him across the had, and he laid off. Gave ASU an automatic first down, and they go on to score a field goal.
- Illegal sub, we had 12 men on the field. We're actually lucky this wasn't illegal participation.
- Leaping. Demiko Goodman makes a 2 hop high jump to try and block a FG and lands on another UGA player. I've NEVER seen this called like this. He was outside the 1 yard. This was on a field goal that they made, they took the penalty and threatened to score a touchdown. Would have changed the game significantly. "Leaping-a defender running forward and leaping in an attempt to block a field goal or a point-after try lands on other players on either team. The penalty is not called if the defender was within one yard of the line of scrimmage at the time of the snap.
- Tripping. Give me a break! Massoaquoi falls down and looks like he accidentally trips up AJ Green a little, but how can this be called a 15 yard penalty? This was a 5 yard run for AJ, would have been 2nd and 5, instead became 1st and 20, we wound up having to punt and they got no points out of it.
- Illegal shift on the line.
- Defensive holding. Asher's not doing anything that they weren't doing to MoMass or AJ, get an interception, and they call it back.
- Holding. I know they say that you could call holding on every play, but when the guy gets a clean block into the QB where you make the play? I know we hold from time to time, but it wasn't so this time. Watch the replay.
- Delay of game to back the kick up.
BTW, on the third and goal where Moreno scored and they didn't give it to him, PWD on Georgia Sports Blog points out that ASU had 12 men on the field. The youtube video was pulled (as most of them have this year). I went back and watched the game on ESPN 360 (it's free, and they have replays of every game on ESPN affiliate networks, not CBS though) and sure enough they did. I'm still convinced that Knowshon got in, DESPITE the 12 defenders. Nice NO CALL. I know it's part of the game, and we have with it. It just drives me crazy when bad officiating impacts a game like that.
- Four weeks into the season, we've got 43 penalties, averaging just under 43 per game, while our combined opponents have 19 penalties.
- The only time we haven't scored in the red zone was last week when the clock ran out.
- We're outscoring opponents 17-0 in the first quarter. Bama is outscoring them 64-0. D better look sharp early, because if we have to make a huge adjustment, we may be playing some catchup ball.
- We have yet to throw an interception. Stafford still has the highest passer rating in the SEC.
- We've given up 183 yards total against the run this season. That leads the SEC.
Next week: BLACKOUT vs Bama. I wouldn't have done it, but I'm not the coach or the players. Regardless, it's going to be a big game and big test for us. Thinking about how they beat Clemson, they forced them into passing and getting away from their running game. Unfortunately, the Tigers couldn't beat them with the pass. I'm pretty sure we can if we have to, but we shouldn't have to or want to.
Monday, September 22, 2008
Sunday, September 21, 2008
2 lobster tails (BILE-LOW by my house usually has frozen ones on sale, 2 for $9.99)
1 can of lobter bisque
Equal amounts of half and half (equal to the can)
S & P
1/2 cup toasted bread crumbs
Cook 1 cup of orzo according to package directions, drain, rinse under cold water to stop cooking and set aside. Meanwhile, bring the bisque, half-and-half to a simmer over medium-low heat. Poach lobster tails in this concoction until barely cooked thru (about 10 minutes). Preheat oven to 350.
Transfer lobster to a cutting board and strain mixture thru a sieve into another bowl. Remove lobster meat from shell and coarsly chop. Add enough of the liquid to make the orzo just a bit soupy, then stir in about 1/2 a container of marscapone (softened). Add salt, pepper, minced chives and truffle oil to taste. Stir in lobster meat.
Transfer mixture to your favorite gratin dish, top minimally with bread crumbs and bake for about 15 to 20 minutes or until bubbly. (If your mixture isn't soupy at the beginning, the orzo will absorb the sauce and the result will be dry.)
I served with Kendall-Jackson Chardonnay and a salad of mache and parmesean with a simple vinegarette.
4 cups bottled water
1 tsp Kosher salt
1 cup stone-ground grits
2 T butter
1/4 cup Parmigiano
White pepper to taste
1 large egg, beaten
1/2 cup white wine
1/4 cup sherry vinegar
2 shallots, minced
1 bay leaf
1 dried red chili pepper
2 oz country ham trimmings
1 T heavy cream
1 stick butter, cubed
2 T Parmigiano
Kosher salt and white pepper to taste
Juice of 1/2 lemon
1 T olive oil
2 thin slices of country ham julienned
1/2 cup chanterelle or other mushroom cut into 1 inch slices
1 shallot minced
thyme leaves for garnish
For grits: Bring water & salt to a boil. Slowly add grits, reduce heat and cook stirring frequently for about an hour. Remove from heat & add butter, cheese, pepper. Then stir in the egg. Transfer grits to buttered 4 to 6 oz ramekins. Heat oven to 375. Place grits in deep baking dish, pour hot water halfway up sides of ramekins. Bake covered with foil for 15 minutes, uncover and bake 20 minutes longer until tops are GBD
For sauce: saute wime vinegar, shallots, bay leaf, chile, and ham bringing to a boil. Cook until 1 T of liquid remains. Reduce to low, stir in cream, then wisk in butter bit by bit. Strain into sauce pan. (NOTE: I used tasso instead of country ham for the sauce). Keep warm.
Topping/garnish: Heat oil in saute pan over medium-high. Add ingredients and cook 3 to 4 minutess until barely tender.
To finish: Unmold grits onto serving plate/bowl, turn brown-side up. Ladle some sauce around grits and top with topping. Sprinkle thyme leaves to garnish.
You can make grits an hour ahead of time and reheat in a 400 degree oven.
Saturday, September 20, 2008
2 large tomatoes, the best you can find
Chiffonade fresh sweet basil leaves
High quality EVOO
Salt, pepper to taste
I usually will slice my tomates either in rounds or in quarters, salt them, and let them drain some of the water, concentrating the flavor. I don't typically seed them unless the juice is over the top. Cut your cheese however you want (I happened to do little sticks this time), drizzle with balsamic vinegar and EV olive oil (something STRONG). Finish with basil, salt and pepper. Some people don't like pepper on tomatoes, but I do. I also go a little heavy on salt, but it's so complimentary to tomatoes, that I don't mind.
A more classic way to do it is to have round tomato slices, full basil leaves, and round cheese slices stacked on top of each other. The colors are representative of the Italian flag (Margherita pizza?). Then put your finishing touches on it. Either way, it can't miss!
Wednesday, September 17, 2008
The recipe is quite cumbersome for grits, but well worth it and the result is almost identical to the restaurant's version. There is an alternate recipe on Epicurious, that has only a fraction of the ingredients used in Southern Table, I would recommend the book version...damn good!
Here's my mise:
I won't give the full details, but basically, you slow cook stone ground grits for about an hour until creamy. Stir in some parmesean and egg. Place the mixture in ramekins and bake for about 45 minutes in a water bath (like a custard or creme brulee). In the meantime, you make a tasty, buttery sauce and make a topping of mushrooms and julienned country ham. The results are phenomenal. My mom requested this for her birthday. I made these with a stuffed pork loin, collards, and molten chocolate cakes for desert. The grits stole the show :)
As in my previous post: if interested, I will forward the whole recipe. JW
Sunday, September 14, 2008
We played ugly, and we won. How bad did you feel last year? That's right, move on. I thought these players won the game for us, though.
Brian Mimbs That was the punt of his life, and it couldn't have come at a better time. Why was Kevin Butler's kid in there punting? Overall, Mimbs had a great day and helped save it.
A.J. Green Whatever he's got on his hands, he needs to give it to a couple of other guys. But seriously, this dude is for real. The long catch on third down was a good catch, but but the short one on third down where he reached pretty far behind in midair was better.
Matthew Stafford He occasionally would help get us in some trouble, but the vast majority of the time, he bails us out. The pass to AJ on the right side was so accurate it was unreal. I bet there are a bunch of pros out there that would like to be able to throw a ball like that but can't. Curiously, I heard Richt talk about how Stafford comes to the line of scrimmage with something like 2-4 plays. If he audibles, he gives hand signals to switch to certain plays, if you watch carefully, you can tell just about what kind of play we're about to run. Let's put it this way: if I can figure it out I'm pretty sure that Tennessee and Florida can. TheQB "choice" zone read scramble for 30 yards, how huge was that?
Blair Walsh Welcome to the big time. 2/2 in his first SEC outing. Without those field goals, it's a different game. I wish we hadn't had to kick them.
Knowshon Moreno The touchdown run as many of runs all night were just will and determination. We're lucky to have him on our side, because I can imagine he's a nightmare to defend.
Reshad Jones It's a good thing he saved the game, because he had a few miscues that were hurting us. Coverage, late hit (nervous refs), missed interception, etc. In the end, he made the play he had to make.
So now, ASU, who is fresh of a loss to UNLV, football powerhouse that it is. Tickets are cheaper than they were, that's for sure! I made the early mistake of looking at the polls, and I need to stop doing it. UGA just has to take care of what it can control, and see what happens at the end. There's a lot of games to be played between now and then. I still like our chances! Thank GOD there's Chik-Fil-A in Arizona, that's all I've got to say.
Sunday, September 7, 2008
AP Top 25
1. USC (21) 1-0 1,539
2. Georgia (20) 1-0 1,506
3. Ohio State (15) 1-0 1,497
4. Oklahoma (2) 1-0 1,432
USA Today Poll
1. USC (23) 1-0 1,462
2. Georgia (20) 1-0 1,442
3. Ohio State (10) 1-0 1,385
4. Oklahoma (2) 1-0 1,344
1. USC (33) 1-0 1,577
2. Georgia (23) 2-0 1,525
3. Oklahoma (2) 2-0 1,458
4. Florida (4) 2-0 1,438
USA Today' Poll
1. USC (34) 1-0 1,481
2. Georgia (18) 2-0 1,454
3. Oklahoma (3) 2-0 1,370
4. Florida (3) 2-0 1,306
Thursday, September 4, 2008
Good for Vandy winning against a ranked opponent at home for the first time in 16 years. You have to wonder about what it feels like to be their coach. Pretty good tonight, at least.
The main thing that got me thinking was the replay of the missed field goal that they had against UT last year. We were a foot from going to the SECCG and possibly playing in the BCS Championship. I wonder if the pollsters (who are fickle women with regard to UGA love) would have vaulted us up there had we won the SEC last year. I doubt it, they probably would have put USC. Just a word about that game: USC didn't sub until 1/3 of the way into the fourth quarter when they were already blowing out UVA. And all these ridiculous excuses about how UVA is in a BCS conference. They're awful. I bet GSU would've given 'em a run for their money, and maybe could have beaten them. No defense. USC had one play for negative yardage. Little offense. They scored one touchdown, and punted all day. They looked worse than UGA at the UT game last year. As if we don't already know it, it's a ratings ploy to get #1 playing #2, like a lot of people aren't already going to be watching that game. I wanna see what happens if we win the SEC with 2 losses, OSU wins the big 10 with 1 loss, USC wins the pac(k) 10 with 1 loss. That's right MFers. Sugar Bowl vs the big east winner or some other at-large mystery.
Ultimately, though, we have to quit playing FCS teams or non BCS conference teams. And the best part is regardless of how well we do or don't do this year, we could be better next year. Think of who's going, who might stay, and who's coming in.
Anyway, if I recall, GSB said it some time ago, "they've got a Jasper, a Casper, a Smelley, and a Succop. That just sucks." Of course, bad karma for me, and they're sure to win, unless we score 15 before they do.
Sunday, August 31, 2008
Tuesday, July 29, 2008
Monday, July 28, 2008
I've got some pictures and when I can put them together I'll put them in. Here's what's come off of it so far:
Tomatillo salsa salmon fillets
2 salmon fillets seasoned with salt and pepper
2 cloves of garlic, minced
1 jalapeno pepper, seeded/cored, and minced
Put those ingredrients and 2 tbsp of butter in a foil pack and cook over high heat 10 min or so
When you take them off, squeeze a whole lime on the fish and finish with tomatillo salsa and cilantro garnish.
8-10 good sized tomatillos, husked and washed, 2 jalapeno peppers seeded/cored
Brushed with oil, blackened on the grill at high heat (450-500)
Throw them in the blender with 2 tsp of salt, couple of grinds of pepper, juice of 1 lime, a small wedge of shallot, and good portion of chopped cilantro (to taste).
Pulse low speed, but if you want it smoother then let it blend for a while.
I think there's a previous recipe on here for it, but you can check and see.
Serve that with herb salad, homemade balsamic vinaigrette, grilled bread, and the coldest beer you can find.