HIT the LINKS: 643ball.com

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Throughout my many years playing this game, I have come across many websites that specialize in fantasy sports. I saved them all and many of them are included in the

 

FANFOOD Fantasy Baseball Tools

 

Each week a different website, twitter feed or mobile application will be highlighted and reviewed for you before you “HIT the LINKS”. This week I ask you to check out the guys over at 643ball.com, along with a great recipe for Bacon Avocado & Corn Salad

 

643ball.com

 

 

Their goal is to write interesting and entertaining articles about baseball and fantasy baseball. They try to give useful fantasy baseball advice to their readers that is based on statistics, while at the same time writing entertaining articles about baseball in general.

All of their posts are broken down into useful categories, like…

  • Prospects
  • Rosters
  • Trades
  • Waiver Wire/FAAB (free-agent acquisition budget)

 

FANFOOD Says:

(out of 5)

 

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Bacon, Avocado, & Corn Salad

INGREDIENTS

5 strips thick-cut bacon
4 ears corn, husks and silks removed
2 ounces cotija cheese (feta cheese may be substituted)
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 Haas avocado
Coarse salt and freshly ground black pepper to taste

PREPARATION

Place a heavy skillet over medium heat.Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.

Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1⁄2-inch pieces. Transfer the avocado to the skillet and toss.

Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

 

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