- Week 2 Results- 

3 Hits

3 Misses

1 Injury

It was an up and down week for the FANFOOD 3 IN/OUT picks. Three were spot on, three were way off, and one got injured. Here is what they did, followed by a recipe for grilled scallops.




Michael Morse has not played since he broke he right hand on Thursday. The small undisplaced fracture is not thought to be too serious and he has avoided the disabled list. Morse continues to be atop the leaderboard for the major-league lead in home runs, here is his stat line for week two:





Tim Lincecum cannot be trusted. This season has been ugly, particularly in terms of the walks, and his velocity isn’t any better than it was last year. This past week he made two starts and had a hard time keeping the ball in the park. His last time out he served up two-run home runs to Starlin Castro and Nate Schierholtz in the opening frame. Here is his stat line for the week:



John Axford is out as the Brewers closer, at least until Axford can figure out his early-season struggles. Axford has given up four homers to start the year. “I told him that I want him to be our closer,” manager Ron Roenicke told reporters. “How we think is the best way to get him back in that role is pretty much what we did with him last year – put him back in wherever it’s going to be: sixth (inning), seventh, maybe eighth, and let him get his stuff back.” If you started him last week, here is what you got out of the position:



Roy Halladay also had two starts in week two. They were two completely different ones. He rebounded from a pair of poor outings to begin the season, working eight innings to secure his 200th career win during Philadelphia’s 2-1 victory at Miami on Sunday. The two-time Cy Young Award winner worked efficiently against a punchless Marlins lineup that was missing Giancarlo Stanton, but still recorded a season-low two strikeouts while walking a batter. He trimmed his ERA from 14.73 to 7.63. This is why he should have been on your bench in week two:





It was a rollercoaster week for Kyle Seager as he started the week with three straight hitless games, but went 5 for 15 with three RBI in the last four contests extending his modest hitting streak to four games on Sunday against the Rangers. If you started him in week two here is what he got you:



Jed Lowrie is a legit offensive player, but injuries have continually prevented him from proving it over a full season. But if he can avoid frequent visits to the trainer’s room, there’s potential here. His hot start isn’t a fluke, but this past week Jed has cooled down and didn’t do too much for your team:



I picked Ubaldo Jimenez as my bonus two-start pitcher for the week, and he let me down. First, he got roughed up last Monday night against the Yankees (Jimenez allowed seven runs on seven hits and three walks over 4 1/3 innings), then the Indians decided to push back his next start, so this is what your team was left with:






Grilled Scallops with BBQ Sauce Vinaigrette

Double skewering the scallops makes flipping easier. To skewer, thread four to six scallops onto one skewer and then place a second one through the scallops parallel to and about 1/4 inch from the first. Serve with one of the vinaigrette’s (below).



1 1/2 pounds large dry sea scallops 10-20 per pound

2 Tbs vegetable oil, plus extra for cooking grate

1 Tbs unbleached all-purpose flour

1 tsp cornstarch

1 tsp sugar

kosher salt & black pepper to taste

lemon wedges, for serving



Place Scallops on rimmed baking sheet lined with a clean kitchen towel.

Place second clean towel on top of the scallops and press gently on towel to blot liquid.

Let scallops sit at room temperature with towel for 10 minutes.

On flat surface, thread scallops onto double skewers so that flat sides will directly touch the grill grate.

Return to towel-lined sheet and refrigerate, covered with second towel, while preparing your grill.

Light large chimney starter with charcoal, about 120 briquettes, and allow to burn until fully ignited, about 25 minutes.

Meanwhile poke twelve holes in bottom of disposable aluminum roasting pan and place in center of grill. Empty coals into pan.

Loosely cover grate with large piece of heavy duty aluminum foil, position over coals, cover grill and heat grate until hot , about 5 minutes.

Remove foil with tongs and discard.  scrape grate clean with grill brush.

Lightly dip wad of paper towels in oil, holding with tongs, and wipe grate. Continue to wipe grate with oiled paper towel, re-dipping in oil between applications, until grate is black and glossy, 5-10 times.

While grill is heating, whisk oil, flour, cornstarch and sugar in small bowl.

Brush both sides of sides of skewered scallops, season with S&P.

Place skewers directly over hot coals.

Cook without moving util lightly browned, 2 to 4 minutes.

Carefully flip skewers and continue to cook until second side is browned, 2-4 minutes longer and scallops are firm and centers are opaque.

Serve with lemon wedges and vinaigrette


BBQ Sauce Vinaigrette:

3 tablespoons barbecue sauce
2 tablespoons cider vinegar
1 tablespoon ketchup
2 teaspoons sugar
1/2 teaspoon table salt
1/2 cup vegetable oil



Whisk barbecue sauce, vinegar, ketchup, sugar, and salt together in medium bowl until combined. Whisking constantly, slowly drizzle in oil until emulsified.


Bacon and Brown Butter Vinaigrette:

8 tablespoons unsalted butter
1 slice bacon, chopped fine
3 tablespoons sherry vinegar
1 shallot, minced
2 teaspoons Dijon mustard
1 tablespoon maple syrup
3 tablespoons vegetable oil



Heat 6 tablespoons butter in 10-inch skillet over medium-high heat until melted.

Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes.

Remove skillet from heat and transfer browned butter to large heatproof bowl.

Stir remaining 2 tablespoons butter into hot butter to melt. Wipe skillet clean with paper towel.

Cook bacon in now-empty skillet over medium heat until crisp, about 5 to 7 minutes.

Using slotted spoon, transfer bacon to paper towel–lined plate.

Pour off any bacon fat into browned butter.

Add vinegar, shallot, mustard, maple syrup, and oil to browned butter mixture; whisk until emulsified, about 30 seconds.

Stir in reserved bacon.








High Heat , , , , , ,

Review are closed.

© 2020 FANFOOD, LLC, All right reserved

Designed & Developed by
SilverTree Technology