FF Pickups WEEK 6

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RB injuries have taken their toll in both Green Bay (Cedric Benson) and Arizona (Ryan Williams) so there are several intriguing opportunities to grab potential difference makers. Neither team’s running game is all that great right now, but starters are starters. The only question is who will that be? Here are the pickups of the week followed by some great pizza and dough recipes.

 

 

There are slim pickin’s right now in the FA/Waiver market, and I don’t think there is even a QB or TE that you can add to fill byes and injures. I hope you have quality #2s at those positions.

 

NFL Upcoming Byes

Week 6 Carolina, Chicago, Jacksonville, New Orleans
Week 7 Atlanta, Denver, Kansas City, Miami, Philadelphia, San Diego
Week 8 Baltimore, Buffalo, Cincinnati, Houston
Week 9 New England, New York Jets, San Francisco, St. Louis
Week 10 Arizona, Cleveland, Green Bay, Washington
Week 11 Minnesota, New York Giants, Seattle, Tennessee

 

Here are the pickups for this week (by position)

 

RB

 

William Powell, LaRod Stephens-Howling

As I mentioned before, Ryan Williams is out for the year. And with Beanie on the IR, this means there is a vacum in Arizona for starting RB. Thier offensive line is not great, and neither will be a RB1 for your team, but you may have to pick one of them up to fill bye weeks and injuries. I like LSH for short term and Powell long term.

 

Alex Green, James Starks

I also mentioned that Cedric Benson is out for a long time making Green or Starks his “Toby”. Green has not done anything since his days in Hawaii, and the Pack may be leaning towards Starks as the starter, plus they are not a run first team. That said, buyer beware for both.

 

Kendall Hunter

He had a nice game in garbage time, and if you are hurting with byes and injuries, he could be a sneaky FLEX. If for any reason Gore goes down with an injury, it would be nice to have him stashed.

 

WR

Robert Meachem

Meachem roasted his former team, capping off San Diego’s second drive with a 15-yard touchdown before badly burning CB Corey White on a 44-yard score to put the Chargers ahead 17-14. He makes for a stash and FLEX fill-in.

 

Josh Gordon

Josh Gordon caught two passes for 82 yards and two touchdowns in the Browns’ Week 5 loss to the Giants. Gordon beat Giants LB Chase Blackburn in an obvious mismatch for his early-game 62-yard touchdown bomb, and then got by struggling CB Corey Webster for a 20-yard TD in the fourth quarter. The Browns face a weak Cincinnati pass defense in Week 6.

 

DST

 

Washington Redskins

The Redskins don’t have a lot of takeaways (3 INTs and 3 fumbles), but they have a bunch of sacks (15), which is tied for No. 4 in the league. They’re also stingy on yardage allowed (296.5 per game, No. 6 in the NFL) and in points allowed (15.8 per game, No. 3 in the NFL).

 

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Goog’s Pizza Dough

INGREDIENTS:

2 1/4 teaspoon active dry yeast
pinch of sugar
2 cups of warm water,  separated
4 cups of Flour
pinch of salt

PREPARATION:

Turn on oven to 175.
Put yeast in bowl with pinch of sugar and 1 cup water.  let activate.
Add pinch of salt, add second cup of water and flour.
Turn off oven.
mix until it has the right consistency. cover with plastic wrap and towel. put in warm oven (make sure it is turned off) for one hour or until doubled in size.

 

 

White Wine Pizza Dough

INGREDIENTS:

¾ cup warm water
Pinch of sugar
3 teaspoons active dry yeast
¼ cup white wine, at room temperature
1 ¼ teaspoons kosher salt
2 tablespoons olive oil, plus extra for coating
3 cups bread flour
2 teaspoons honey

PREPARATION:

Put 6 tablespoons of the lukewarm (100° to 110°F) water, sugar and yeast in a small bowl, mix well and set aside for 5 minutes or until frothy.

In a large bowl, whisk together the remaining water with the white wine, salt and 2 tablespoons olive oil. Use a wooden spoon to stir in 1 cup of the flour, creating a batter.

Stir the honey and the yeast mixture into the batter. Add the remaining flour and continue stirring with the wooden spoon for a few minutes. Knead the mixture in the bowl until smooth and relatively firm. Clean the sides of the bowl, oil the dough with a little more olive oil and cover the bowl with a towel.

Let rise for 45 minutes. A good tip is to run a load of dishes in the dishwasher while the dough rises right above the washer door. The warm, moist air helps with the rising.After 45 to 60 minutes, punch the dough down, split in half or quarters, knead again briefly and let rest 15 minutes more before rolling into pizza crusts. Unused dough may be frozen.

Makes enough dough for two 14-inch round pizzas or 4 individual pizzas.

For more pizzas, make the dough 1 batch at a time rather than multiplying the recipe. Try to keep the ingredients simple, and don’t overload the crust.

 

 

Roasted Mushrooms and Bacon Pizza

Using wild mushrooms makes a remarkable difference in the taste of a pizza. We roast shitake, morel and chanterelle mushrooms before putting them on the pizza to concentrate the earthy flavors and really make them the stars of this pie. Creamy, rich sottocenere cheese adds the assertive and indulgent flavor of truffles while smoky bacon rounds things out.

INGREDIENTS:

1 batch White Wine Pizza Dough, about 28 ounces, split into two equal parts
1/4 pound slab bacon, cut into 1/4 inch cubes
1 ounce morel mushrooms
2 ounces chanterelle mushrooms, cut in half
3 ounces shitake mushrooms
Extra virgin olive oil
Fine sea salt
Coarsely-ground black pepper
4 ounces sottocenere cheese (a medium-soft Italian cheese laced with truffles and with an ash rind), cut into smallish pieces
4 ounces Quadrello di Bufala cheese (similar to Taleggio but with a less intense odor and more milky taste), cut into smallish pieces

PREPARATION:

Prepare the outdoor grill for cooking pizza. (see FANFOOD Guide to Grilling Pizza)

Cook the bacon in a skillet until done but not crisp. Reserve.

Toss the mushrooms in olive oil and season liberally with salt and pepper.  Grill them directly over a hot fire. Remove from heat and reserve.

Form one dough ball to roughly a 12-inch pizza crust. Depending on your personal preference, place the dough on a pizza peel with enough flour or corn meal beneath to allow the pizza to slide easily — or assemble your pizza on the work surface and then slide the peel underneath at the last minute. Either way, the less time the dough spends on the peel, the less likely it is to stick.

Top the dough with half of each type of cheese, half the mushrooms and half the bacon. Transfer to the grill and cook until the crust is done.

 

 

Sausage and Cream Pizza

INGREDIENTS:
1/2 batch White Wine Pizza Dough, about 14 ounces
1/3 cup heavy cream, whipped (I suggest whipping such a small amount by hand using a whisk)
2 Italian pork sausages, casings removed, broken down into pieces, and cooked
2 green onions, sliced, green parts only

PREPARATION:

Prepare the outdoor grill for cooking pizza. (see FANFOOD Guide to Grilling Pizza)

Form one dough ball to roughly a 12-inch pizza crust. Depending on your personal preference, place the dough on a pizza peel with enough flour or corn meal beneath to allow the pizza to slide easily — or assemble your pizza on the work surface and then slide the peel underneath at the last minute. Either way, the less time the dough spends on the peel, the less likely it is to stick.

Use a soft spatula to spread the whipped cream onto the pizza. Top with sausage and onions. Transfer to grill and cook until the crust is done.

 

 

 

Fiery Barbecue Chicken Pizza

INGREDIENTS:

1/4 red onion, cut into narrow wedges
1 ear of corn, shucked
1 boneless, skinless chicken breast, butterflied
Olive oil
Kosher salt
About 3 ounces (1/4 cup plus 2 tablespoons) Chipotle Barbecue Sauce (recipe follows)
1/2 batch White Wine Pizza Dough, about 14 ounces
2 ounces Monterey Jack cheese, shredded
1 ounce Scamorza cheese, shredded
1 Serrano chile, thinly sliced
A dozen fresh cilantro leaves

PREPARATION:

Prepare the outdoor grill for cooking pizza. (see FANFOOD Guide to Grilling Pizza)

Skewer each onion wedge with a toothpick to help keep it together on the grill. Brush the onion, corn and chicken with olive oil and season liberally with kosher salt. Separate off 1 ounce of the barbecue sauce for basting the chicken.

Quickly grill the chicken, about 3 minutes per side. Do not over-cook it, because it will be cooked some more on the pizza. After grilling the first side and turning it over, brush on some of the barbecue sauce. After the second side is marked by the fire, turn the chicken again and brush barbecue sauce on the second side. Briefly grill both sides to caramelize the sauce.

Grill the onion on both sides until nicely marked and starting to get tender. Grill the corn until well-marked all around.
Slice the chicken, cut the corn from the cob and separate the layers of the onion wedges.

Roll out the pizza dough to about 14″ and transfer to a pizza prep peel lightly dusted with corn meal. Spread on 2 ounces of Chipotle Barbecue Sauce, sprinkle on the cheese and distribute the chicken, corn, onion and Serrano.

Bake the pizza until the crust is golden brown and the toppings are hot. At 500 degrees it should take about 10 minutes.

Top with fresh cilantro before serving.

 

 

Chipotle Barbecue Sauce

INGREDIENTS:

7.5 ounces canned chipotle chiles in adobo sauce
2 roma tomatoes, roughly chopped
6 ounces tomato paste
1 1/2 cups brown sugar
3 tablespoons molasses
3 tablespoons balsamic vinegar
1 clove garlic

PREPARATION:
Combine all ingredients in a blender or food processor. Thoroughly process until liquefied. Test for the right balance of sweetness and spice, adding more molasses or brown sugar if needed.

Note, the flavor of this sauce is quite intense and is meant to be an accompaniment used in small quantities. Store any extra sauce in the refrigerator in an air-tight container for up to 7 days.

Yields 2 1/2 cups

 

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