FANFOOD 2 for 2 RESULTS week 13

FANFOOD_2for2_RESULTS

 

 

 

 

 

 

 

 

 

 

Week 13 was a poor one for the FANFOOD 2 for 2. Out of 4 starts, just 1 of them was quality.

Here are the results followed by a great recipe, this time it’s Green Chile Salsa.

 

 

 

Week 13

FANFOOD goes 1 for 4  

Season: .620 31 for 50

 

1. Alex Cobb

 

Alex Cobb picked up a win Sunday despite giving up four runs (three earned) on eight hits in five innings and striking out three in his team’s 12-7 victory over the Orioles.
Cobb (3-6) saw the Orioles take the lead after a run scored on a passed ball in his fifth and final inning, but his offense was able to come through with seven runs in the top of the sixth to hand him just his second win in his last eight starts. Cobb owns a 4.20 ERA and 56:20 K:BB ratio in 64 1/3 innings. In his other start of the week, Alex Cobb was hammered in a loss, giving up six earned runs on six hits and three walks in five innings while striking out two in his team’s 8-1 defeat against the Pirates on Monday. Cobb started the game by surrendering two runs in the first inning, then gave up another four runs in the third, with three coming on a Pedro Alvarez home run. Cobb had given up just one earned run in 13 1/3 innings over his last two starts before Monday’s shellacking.

 

Week 13 stats:

IP
W
L
SV
H
ER
HR
BB
K
ERA
Alex Cobb
10
1
1
0
14
9
2
3
5
8.10

 

2. Tim Hudson

 

Tim Hudson was the hard-luck loser Sunday, giving up just two earned runs on five hits in eight-plus innings while striking out six and walking none in his team’s 4-0 defeat against the Reds. Hudson (7-5) did more than enough to pick up a victory, but he was bested by Homer Bailey’s no-hit bid to take his third straight loss. It was still a big step back in the right direction for Hudson, who gave up 11 earned runs in 10 1/3 innings over his previous two outings. He owns a 2.51 ERA and 70:16 K:BB ratio in 107 2/3 innings. In his other start of week 13, Tim Hudson took a loss Tuesday after giving up six runs (four earned) on nine hits and two walks in 5 2/3 innings and striking out four in his team’s 7-2 defeat against the Padres. Hudson got through the first four innings down 1-0 but fell apart in the fifth and sixth innings, with both unearned runs coming in the fifth inning and three more earned runs scoring in the sixth.

 

Week 13 stats:

IP
W
L
SV
H
ER
HR
BB
K
ERA
Tim Hudson
13.2
0
2
0
14
6
0
2
10
3.95

 

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Green Chile Salsa

 

INGREDIENTS

3 green Hatch New Mexico #20, or Hatch New Mexico 6-4 peppers, or Anaheim peppers
1 green jalapeño pepper
1 green poblano pepper
1 tomatillo
1 medium onion, peeled, and sliced in half
2 tablespoons of olive oil
2 large garlic cloves
2 tablespoons cilantro leaves
1/4 teaspoon table salt
2 pinches ground black pepper
1 tablespoon lime juice

 

PREPARATION

Split the peppers in half lengthwise, cut off the stems, and remove the seeds.
Leave in the veins because that’s where the heat lives.
Place them on the grill over medium high or high direct heat, skin side down until the skin blackens and blisters, about 5 minutes.
If you’re working indoors, you can put them under the broiler skin side up or if you have a gas stove, hold them over a open flame with tongs (and an oven mit).
When the skin is black, put the peppers in a bowl and cover them with a dinner plate so they will steam.
You can also put them in a paper bag and crumple the top.
The steam will help loosen the skin.
After about 5 minutes, open the bowl or bag, and when the peppers are cool enough to handle, slip into rubber gloves and peel off the skins.
If a little char remains, don’t sweat it.
If you work bare handed, wash thoroughly with soap and avoid touching any moist part of your body.

Note: You can skip the process of skinning the peppers, but if you do it is especially important to blend them well in step 3 to break down the skins.

While the peppers are grilling, put the onions on the grill face down until they have nice grill marks.
Roll over and grill until the round side is charred.
Discard the burned layer.
While the onions are grilling, cut the tomatillo in half and roll around on the grill until soft, but don’t let it burn.

Coarsely chop the peppers, onions, and tomatillo.
Chop the garlic fine or smush it in a garlic press and keep the separate from the other ingredients.

Warm the oil over medium high heat in a frying pan, add the garlic and cook for about 2 minutes, just enough to soften it.
Now peeled peppers, onions, tomatillos, salt, and pepper.

Be careful not to lean over the pan. That’s pepper spray, man.

Add 1/4 cup of water and cook until it is mostly evaporated and the salsa is getting thick.

Dump the whole thing into a blender, add the lime juice and cilantro, and pulse until it is a pulp, but not quite smooth.

Taste and adjust the salt, pepper, cilantro, and juice to your preference.

If you want it hotter, a few splashes of green hot sauce will do the job.

You can put this in a clean jar and keep it in the fridge for up to 2 weeks.

Notes:

Want more heat? Add another jalapeño, or substitute 2 serranos for the jalapeño, or add a few splashes of green hot sauce. But taste it first.

About the lime juice. You can substitute lemon juice or cider vinegar, but I prefer lime juice for its brightness.

Want more flavor? Throw some wood chips onto the coals or into an aluminum pan resting on top of your gas burner when you are grilling the peppers, tomatillo, and onion.

 

High Heat , , , ,

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