- Week 3 Results- 


4 Hits

3 Misses

Season to date: 7-6-1

It was another up and down week for the FANFOOD 3 IN/OUT picks. Here is what they did, followed by a recipe for Grilled Tuna Burgers.





In Seattle’s past eleven games, Jesús  Montero has played just 5 times as his average has yet to surpass .250 this season. The struggling 23-year-old also remains stuck on one extra-base hit — a double — along with just two RBI. Kelly Shoppach took his place behind the plate against the Rangers. He only played two games in week 3 and hit his average.





The Red Sox placed Joel Hanrahan on the 15-day disabled list Tuesday, retroactive to April 14, with a right hamstring strain (I’m calling FAKE). The Red Sox are confident that Hanrahan’s recent struggles are a result of the “injury”, so they are hoping that two weeks off will get him healthy and back on track. It was a good week to have him on your bench.

No stats in week 3.



After two quality starts to open the season, Derek Holland‘s third was his best to date. The lefty didn’t walk anyone while striking out six, lowering his season ERA and WHIP to 1.64 and 0.77, respectively. Derek has been using more off-speed pitches this season and is using his change-up a lot more than usual, and has increased use of the slider, which has been an effective strikeout pitch. His 1.64 ERA and strike-out rate won’t hold, but he could be in for a comeback year if his new approach holds.




The week before he had a wrist injury, this week Michael Cuddyer overcame a hamstring issue to get the start Friday night against the Diamondbacks. He doubled in the fourth and was 1 for 3 in a 3-1 victory. It was his seventh extra-base hit of the season. He is hitting .365/.441/.635 with three home runs and 12 RBI in 52 at-bats. But this is “what have you done for me lately” and in that case he was just average in week 3, he didn’t hurt you and barely helped. here is his line:






Braves pitcher Paul Maholm had his scoreless streak snapped at 25 1/3 innings, suffering his first loss of the season Saturday night against the Pirates. Maholm, who made his fourth start, had his streak snapped in the sixth when Andrew McCutchen doubled in a run to tie the game. Gaby Sanchez broke the 1-1 tie with a two-run home run off him in the next at-bat. The left-hander was charged with three runs and four hits in six innings of a 3-1 loss. He also struck out five and walked three in 89 pitches, 60 for strikes. The 30-year-old has a 1.03 ERA and a 0.87 WHIP. Here are his stats from week 3:




Matt Carpenter was hit in the throat by a ball off the bat of Ryan Howard Thursday night, but played the following night against the Phillies. “It shocked him a bit, he was wondering how it was going to feel himself,” manager Mike Matheny told “He came in early, and they ran him through a battery of tests and everything came out clear.” He is having a nice season, but not in week 3, here are his stats:




Carlos Gómez started the week red hot, as he had two consecutive 3-hit games (he actually had 3, but the first was the prior sunday and won’t count for week 3). He did hit 2 HRs and stole his first base in week 3:








Grilled Tuna Burgers

For the best fish burger recipe, use a rich, oily fish with enough flavor and fat to make a decent burger. To keep the burgers compact and intact on the grill, the fish needs to be diced by hand into 1/8-inch pieces; any coarser, and they fall apart. To prevent the burgers from falling apart when flipped, oil both the spatulas and the cooking rack and refrigerated the burgers before grilling. Do not let these burgers overcook; tuna tends to get very dry when cooked too long.



1 ¼ pounds tuna steaks (high-quality)
1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh ginger
½ teaspoon table salt
Ground black pepper
Vegetable oil


Chop tuna into 1/4- to 1/3-inch pieces. Using rocking motion with knife, continue to chop tuna until it is coarsely ground into pieces roughly 1/8 inch each. Mix with garlic, ginger, salt, and pepper to taste. Divide mixture into 4 equal portions (about 5 ounces each) and use your hands to press into compact patty about 1 inch thick. Place patties on parchment-lined baking sheet and refrigerate for at least 15 minutes.

Meanwhile, light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Grill is ready when coals are medium-hot.

Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate. Grill burgers until browned on one side, about 3 minutes. Flip burgers with greased metal spatula. Continue grilling, uncovered, to desired doneness, about 2 minutes for medium-rare or 3 minutes for medium. Serve immediately.


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