FF Week 10: Down Goes Ben & more



Week 10 in the NFL will go down as “Concussion Sunday” as we saw three starting QBs leave the game dazed and confused along with other skill players leaving with the same injury. Here is the latest information on all of them followed by other injury news and a recipe for Shrimp Rolls with Tomato, Chili and Roasted Pepper Relish.


According to CBS Sports’ Jason La Canfora, the Steelers are “preparing” to be without quarterback Ben Roethlisberger for “at least a few weeks.” Roethlisberger was injured early in the third quarter of Last night’s game against the Chiefs when he was sacked and landed on the shoulder. According to La Canfora, the early diagnosis is a sprained shoulder, but more should be known after today’s MRI. Via ESPN’s Rick Reilly, Roethlisberger’s agent called the injury “non-traditional and “unique.”




Alex Smith‘s week 10 concussion occurred on a 4th-and-1 quarterback sneak in the second quarter of Sunday’s tie with the Rams. He stayed in the game for six more plays before reporting “blurred vision” on the sideline and did not return. Colin Kaepernick closed out the contest, completing 11-of-17 passes for 117 yards with 66 rushing yards and a touchdown. Smith has an extra day to receive Week 11 clearance because the 49ers face the Bears on Monday night. Although no final decisions have been made on Alex Smith’s week 11 status, ESPN’s Adam Schefter indicated on Monday Night Countdown that the 49ers are optimistic about his availability. “Unlike Jay Cutler and Michael Vick, Alex Smith does not have a documented history of concussions,” Schefter noted.


Michael Vick was done for the day after sustaining a concussion in the second quarter of Sunday’s game versus the Cowboys. The back of Vick’s helmet snapped and hit the ground one play after Cowboys Jay Ratliff landed with force on his back. Vick was also cradling his left elbow early in the game after a hit. Nick Foles took the field to a standing ovation and handled the final two and a half quarters. I wouldn’t be surprised if they sit him the rest of the year. They have been looking for a reason to give Slick Nick the starting gig and after losing 5 straight and the injury, they found it.


Jay Cutler took an illegal helmet-to-helmet hit from Texans Tim Dobbins before eventually throwing an interception a couple of plays later on the Bears’ final drive before halftime.Jay is no stranger to getting concussed, and according to ESPN’s Ed Werder, Jay Cutler has now suffered “nearly a half-dozen” concussions in his football-playing career dating back to Cutler’s Vanderbilt days. It also makes it more possible that Cutler will struggle to receive medical clearance in time for Monday night’s clash with San Francisco.


Fred Jackson sustained the head injury late in the fourth quarter of Sunday’s loss to the Patriots. He was on the ground for a few minutes and then walked off under his own power. FJax has officially been diagnosed with a concussion, and ruled out for Thursday’s game against the Dolphins. The short week torpedoed Jackson’s chances of suiting up. It’s the first known concussion of Jackson’s six-year career. He should be considered week-to-week, with a good chance of returning in Week 12.


Raiders Tight End Brandon Myers (5 rec, 57 yds) was concussed as well. It’s his second concussion of the season, and at least his fourth since 2009, so Myers’ status for Week 11 against New Orleans is very much in question.


Ravens Tight End Dennis Pitta went to the locker room for concussion testing in the first half, but returned and finished with five catches for 67 yards and a TD (his first since Week 3).


Jets Running Back Bilal Powell also suffered a fourth-quarter concussion against Seattle. He’ll be doubtful for Week 11, as well. Powell played sparingly behind Shonn Greene against the Seahawks, managing two touches for 11 yards.


Other Injury News


DeMarco Murray (foot) hasn’t passed his physical tests yet. It’s hard to see him playing Week 11… Ahmad Bradshaw is dealing with a neck injury as the Giants head into their bye. He’s also in an all-out timeshare with Andre Brown… Both Darren McFadden (ankle) and Mike Goodson (ankle) remain in walking boots although Yahoo.com’s Jason Cole wrote Monday that McFadden is “expected to be back” for Sunday’s game against the Saints after missing just one game. Goodson is questionable for Week 11… Maurice Jones-Drew (foot) has been ruled out for the third straight week…Santana Moss (concussion) has resumed practicing… Pierre Garcon (foot) admitted he’s still in pain. We should know if his season is over by the end of this week…Greg Jennings (groin) hasn’t resumed practicing yet. He’s a ways off. Meanwhile, Jordy Nelson (ankle, hamstring) practiced Monday and appears good to go…Antonio Brown’s availability for next week’s game won’t be clear until later this week……Coach Leslie Frazier expects Percy Harvin (ankle) to return following the Vikings’ Week 11 bye for the Week 12 matchup against the Bears, plan accordingly.




Shrimp Rolls with Tomato, Chili and Roasted Pepper Relish


These shrimp rolls are tasty and easy to make.  It’s the relish that takes up all the time and gives it the flavor.  The recipe calls for making a big batch of the relish to share with your friends, but you could easily go out a buy a jar of gochujang chili paste and substitute.


Shrimp Rolls



12 oz cooked and peeled jumbo shrimp or prawns
2½ oz thinly sliced celery
2/3 cup mayonnaise
3 tablespoons tomato and roasted pepper relish or gochujang
1 handful of tarragon leaves (or other herbs such as parsley, basil or chives)
juice of ½ lemon
4 bread rolls
1 large handful of shredded iceberg lettuce


Stir together the prawns, celery, mayonnaise, relish, herbs and lemon juice and season with salt and pepper.
Slice the bread rolls in half without cutting all the  way through, and butter them if you like. When
you‘re ready to eat, fill the rolls with the prawn mixture and a little shredded lettuce.


Tomato, Chili and Roasted Pepper Relish

You can vary the chili content to increase the heat. The recipe below is probably about a 4 out of 10 heat factor.



3 ½ pounds Ripe Tomatos
2 pounds Sweet Red Peppers
8  Cayenne Chili Peppers (De-seeding optional)
2 heaping cups White Onions (sliced)
2 cloves Garlic (crushed)
1 cup Brown Sugar
1.5 cups Malt Vinegar
1 tbsp Curry Powder
1 tbsp Mustard Powder
1 tbsp Cayenne Pepper
1 tbsp Corn flour
Olive Oil, Salt, Pepper

Approx 6 medium clean glass jars with metal (coated) lids


Preheat the Oven to 400 Degrees

Slice the Sweet Peppers in half lengthways and remove the seeds. Lightly brush each half with Olive Oil and sprinkle with Salt and Pepper Place halves skin side up on baking tray lined with baking paper. Roast the Peppers in the oven for 30 minutes, remove and allow to cool.

Meanwhile, prick the Tomato’s skin all over and place in a large bowl. Pour boiling water to cover the tomatos and leave for 5 minutes. Drain water and de-skin the tomatoes. Discard skin. Chop the tomatoes and place in a large heavy based pot or saucepan.

Slice the onions and place in the pot.

Add remaining ingredients (except the roasted red pepper, Chili’s and corn flour) to the pot.

Bring the mixture to the boil, stirring well. Reduce to a medium-low heat and cover with lid. Simmer for 20 minutes.

Peel the skin from the roasted Peppers (Capsicum) and discard the skin.

Chop the roasted Peppers and Chili’s and add to the pot (after the 20 mins)

Remove the lid and simmer on low heat until the volume has reduced by almost half, stirring occasionally to prevent sticking to the pot. This could take 2 hours. Monitor it closely so it doesn’t stick to the bottom of the pan and burn.

Add Corn flour to a small amount of cold water and add to the pot. Stir until thickened.

Sterilize jars (and lids) by boiling in water for at least 10 minutes. Remove jars from water, and while jar & mixture are still hot, carefully spoon in the mixture. Wipe the rim of the jar to remove any mixture residue and screw on lid tightly.

Allow to cool. Once cooled, the vacuum should have sealed lid. Continue until all mixture / jars used.


If jars have heat sealed correctly, the mixture will keep in a cool, dry place for 3 months. Once opened, refrigerate and consume within 7 -10 days. If jars did not seal correctly, either refrigerate immediately, or re-heat treat by standing jar upright in water and boiling gently with jar lid on – but not too tight (allow air to escape). Remove and tighten lid. Allow to cool.

Share with your friends.





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