|
THE MONTHLY CoC TOURNAMENT HAS NOW REPLACED THE TOC ON THE FIRST SUNDAY OF THE MONTH
IT IS STILL A 1 V 1 S.E. WITH A LIST OF THE QUALIFIERS BEING SHOWN ON THE TOURNAMENT PAGE AND IF TIME ALLOWS IN THE WEEKLY NEWSLETTER
BATTLE OF THE SEXES IS THE 2ND SUNDAY OF THE MONTH. THIS IS A 1 V 1 S.E. WORLD VS USA IS THE LAST SATURDAY OF THE MONTH THIS IS A 1 V 1 S.E.
|
PUTTY'S HAVEN 2021/22 FOOTBALL PICKS
| WEEK 2 | TEAM 1 | TEAM 2 | GAME WINNER | CARP'S PICKS | POOL WINNER |
| NEW ENGLAND | NY JETS | NEW ENGLAND | NEW ENGLAND | ||
| DENVER | JACKSONVILLE | DENVER | DENVER | ||
| BUFFALO | MIAMI | BUFFALO | MIAMI | ||
| SAN FRANCISCO | PHILADELPHIA | SAN FRANCISCO | PHILADELPHIA | ||
| LA RAMS | INDIANAPOLIS | LA RAMS | INDIANAPOLIS | ||
| LV RAIDERS | PITTSBURGH | LV RAIDERS | PITTSBURGH | ||
| CINCINNATI | CHICAGO | CHICAGO | CINCINNATI | ||
| HOUSTON | CLEVELAND | CLEVELAND | HOUSTON | ||
| NEW ORLEANS | CAROLINA | CAROLINA | NEW ORLEANS | ||
| MINNESOTA | ARIZONA | ARIZONA | MINNESOTA | ||
| ATLANTA | TAMPA BAY | TAMPA BAY | TAMPA BAY | ||
| TENNESSEE | SEATTLE | TENNESSEE | SEATTLE | ||
| DALLAS | LA CHARGERS | DALLAS | LA CHARGERS | ||
| KANSAS CITY | BALTIMORE | BALTIMORE | KANSAS CITY | ||
| TIE BREAK GAME | DETROIT | GREEN BAY | TBA | GREEN BAY 38 |
|
SOY-BRAISED CHICKEN WITH STAR ANISE & ORANGE PEEL
Adapted from All About Braising by Molly Stevens INGREDIENTS (Serves 4) 2 tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp Asian fish sauce 1 tbsp brown sugar 1/4 cup plus 1 tbsp chicken stock 3lbs bone-in, skin-on chicken (Stevens calls for thighs, I used both breasts and thighs) 3 scallions, chopped – separate the white parts from the green 3 tbsp peanut oil (I used grape seed oil) 3 garlic cloves, minced 1 tbsp grated fresh ginger 1 dried small red chile pepper 3 wide strips orange zest (remove with a vegetable peeler), each about 3″ long 1 whole star anise 2 tsp cornstarch Preheat oven to 325 degrees. In a small bowl, combine the soy sauce, vinegar, fish sauce, sugar and 1/4 cup of chicken stock. Set aside. In a large oven-proof pot (I used a 6qt All Clad sauté pan) set on medium-high, add 2 tbsp of oil. Make sure your chicken pieces are dry to help them brown perfectly. If you’re using breasts, I recommend cutting them in half so they are similar in size to the thighs. Sear the chicken on each side for about 5-6 minutes or until golden. Be sure not to overcrowd the pan. You may need to brown the chicken in batches. Remove the browned chicken from the pan and set aside. Pour off the fat in the pan and set it to medium heat back on the stove. Add the remaining tbsp of oil and sauté the whites of the scallions, garlic, ginger and chile pepper for about 30 seconds or until fragrant. Pour in the soy sauce mixture and stir to scrape up any brown bits in the bottom of the pan. Add the orange peel and star anise. Nestle the chicken back in the pan. Pour any accumulated juices from the plate into the pot. Cover with a secure lid and place the pan in the lower third of the oven for 15 minutes. Turn the chicken over and make sure there is still about a 1/4 inch of liquid in the pan. If not, you can add some additional chicken stock. Continue cooking for another 15 minutes or until the chicken is tender and cooked through. Remove the pan from the oven, place the chicken on a platter and cover with foil to keep warm. Whisk the cornstarch with the remaining tbsp of chicken stock. Remove the star anise and chile pepper from the pan. Place the pan back on the stove set on medium-high heat. Add the scallion greens and pour in the cornstarch mixture, whisking until incorporated. The sauce will immediately thicken. Simmer for just a minute and pour the sauce over the chicken. I served sliced oranges, steamed basmati rice and sautéed snap peas with shelled edamame alongside the chicken. A 5 star meal! Everyone loved it.
Blue Berry Coffee Cake
Cake Ingredients: 1/2 Cup butter/margarine 1 Cup Sugar 3 eggs Beaten 1/2 Teaspoon Vanilla 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/4 Teaspoon Salt 2 Cups Flour 1 Cup Sour Cream or Vanilla Yogurt 2 Cups Blueberries (fresh or frozen)
Toppings: 1/2 to 1 Cup Brown Sugar 1/4 Cup Butter 1/4 Cup Flour
Directions: Add Cream butter and sugar, while mixing ass the next 6 ingredients. Add flour and sour cream while alternating them to the egg mixture. Mixing with a spoon fold in the blueberries. Pour in a greased 9 x 13 inch pan.
In a seperate bowl; mix cream, brown sugar with the butter. Add flour to get a semi dry mixture. Spread over the top of the batter in the pan.
Place in oven and bake at 350 degrees for 30 mins. Note: if using frozen blueberries, put them in frozen to prevent leaking of juice that stains the batter. |
 COC WVHunter August 2021 |
BOS Hunter - Men SEPTEMBER 2021 |
USA v ROW Aussietony (ROW) August 2021 |
| Most Tourney Wins Waddo (13 wins) August 2021 |
2nd Place Tourney Wins MrsBull (12 wins) CJ (12 wins) August 2021 |
3rd Place Tourney Wins ***** 2021 |
|
|
Page Designed by Jenn
©Designs With Passion 2019
Sameosameo1
