Mango Chutney Tilapia Wrap

INGREDIENTS:

• 2 Tilapia Fillets
• 1 Tablespoon Lime Juice
• 1 Tablespoon Green Onion
• Finely Chopped
• 2 Garlic Cloves
• Minced
• 1 Teaspoon Fresh Thyme
• Chopped
• 1 Teaspoon Habanero Chile
• Seeded and Minced
• 1 Tablespoon Vegetable Oil
• All Purpose Flour
• Flat Bread Wraps
• Lettuce
• Chopped
• Tomato
• Slices
• Cucumber
• Slices
  
• Mango Chutney

DIRECTIONS:

• Arrange fish in glass baking dish.
• Mix lime juice, green onion, garlic, thyme, and chile, then season with salt and pepper.
• Spoon mixture over fish and let stand at room temperature for at least 20 minutes.
• Heat oil in skillet over medium-heat heat.
• Sprinkle each fillet with salt and pepper, then flour.
• Add fish to skillet and cook until golden on the outside and opaque in the center, about 2 minutes per side.
• Place lettuce on wrap, top with fish, tomato, cucumber and mango chutney.
• Fold and eat.

This recipe is a play on a native Trinidadian dish called a Bake and Shark, famously found at Maracas Beach. This was really easy to make and tasted great. The possibility for different flavors are endless as this wrap is a vessel for whatever condiment is put on it. Next time, we'd like to try a couple pieces of bacon and garlic mayonnaise...
Enjoy!

Sasshole (Kickball) Playoffs v Kickballski's

PLAYOFFS! The Empire opened up Pac-Man division post-season with a bang, scoring two runs right away in the 1st inning and piling on 1 more every inning through 5 until finally getting blanked in the sixth. The Sassholes knocked the Kickballski's out of contention, winning 9-2 after giving up a couple cheap runs in the 8th and 9th. The Pac-Man division championship is next week against the only team to have beaten the Sassholes this season, Smelt It Dealt It...

• Dean- 3 for 5, 1 Run, 1 Triple
• Kelley- 2 for 5, 2.00 ERA
  

Chilean Sea Bass with Olives and Potatoes in Parchment

INGREDIENTS:

• 1/4 Pound Yukon Gold Potatoes
• Thinly Sliced
  
• 4 Tablespoons Olive Oil
• 3 Teaspoons Oregano
• Chopped
• 1 1/4 Teaspoons Sea Salt
• 4 5-Ounce Skinless Pieces Chilean Sea Bass
• 1 Lemon
• Thinly Sliced
• 4 Garlic Cloves
• Thinly Sliced
• 1/2 Cup Kalamata Olives
• Pitted and Slivered
• 1/4 Cup Flat-Leaf Parsley

EQUIPMENT:

• Mandolin Slicer
• 4 15-Inch Squares of Parchment Paper
• Kitchen Twine

DIRECTIONS:

• Preheat oven to 400 degrees with a baking sheet on the bottom rack
• Cut potatoes into thin slices with mandolin
• Toss potatoes with 1 tablespoon oil, 1 teaspoon oregano and 1/4 teaspoon sea salt
• Divide potatoes among parchment squares, overlapping slightly then top each with a piece of bass.
• Sprinkle each piece of bass with 1/4 teaspoon sea salt, then top with a lemon slice, garlic slices, olive slivers, parsley leaves, 1/2 teaspoon oregano and 1/2 tablespoon oil.
• Fold up sides of parchment over the fish to create a pouch and tie tightly closed with kitchen twine.
• Place all pouches on baking sheet and bake until fish is cooked through, about 15-20 minutes.
• Serve in pouch
  

This recipe sounds very complicated and difficult, but is actually extremely easy, takes little time at all and definitely has a unique presentation to wow guests. Make sure to get Yukon Gold potatoes as their natural buttery flavor compliments the subtle flavors of the olives and fish beautifully. If you don't own a mandolin, we picked a cheap one up for $9.99 and have found uses for it at almost every meal.
Enjoy!

Sassholes (Softball) v Red-Headed Step Child

In a offensive display that lasted only 5 innings before time ran out, the Sassholes defeated last seasons rivals, The Red-Headed Step Children, 19-13. Trading big innings one after the other the Sassholes put up 6 unanswered in 4th inning before tightening the defensive screws (although Dean did his best to lose the game, now at 3rd base) and not allowing another run.

• Dean- 4 for 3, 3 Runs, 1 Triple
• Kelley- 0 for 3, 1 Walk
  

Raspberry Champagne Sorbet

INGREDIENTS:

• 2/3 Cup Sugar
• 2/3 Cup Water
• 12 Ounces of Fresh Raspberries
• 1 Cup Champagne
• 1/4 Cup Creme de Cassis
• 1 1/2 Tablespoons Fresh Lemon Juice

EQUIPMENT:

• Ice Cream Maker
• Blender
  

DIRECTIONS

• Bring water and sugar to a boil, stirring until the sugar is dissolved.
• Remove from heat and cool to room temperature.
• In a blender, puree raspberries, champagne, creme de cassis and sugar syrup.
• Strain puree through a fine mesh and discard solids.
• Stir in lemon juice.
• Refrigerate covered for at least one hour, until cold.
• Freeze in ice cream maker according to directions.

We picked up our ice cream maker at Target for around $20.00 and have used it many times already. Our ice cream maker needs to be stored in the freezer for at least 8 hours before it can be used, so plan ahead. This sorbet did taste a little boozy, but do not decrease the amount of champagne as it's vital in giving the sorbet its smooth texture.
Enjoy.

Sassholes (Softball) v Crappies

The sixth week of softball didn't treat the Beans too well as the Sassholes took a 13 inch Crappie to face, losing 13-10. Dean Bean has decided he can not play in the outfield at all after losing track of at least 3 routine fly balls...

• Dean- 0 for 2, 1 Walk, 1 Run, 1 RBI
• Kelley- 2 Walks, 1 RBI
  

Flounder over Herbed Couscous

INGREDIENTS:

• 3/4 Cup Flat-Leaf Parsley
• Loosely Packed
• 2 Scallions including Green Tops
• Chopped
• 2 Teaspoons Lemon Juice
• 4 Tablespoons Cooking Oil
• 2 1/4 Cups Water
• 1 1/4 Teaspoons Salt
• 3/4 Teaspoon Fresh-Ground Black Pepper
• 1 1/3 Cups Couscous
• 2 Pounds Flounder Fillets
• Cut into 4 Pieces
• 1/4 Cup Flour

DIRECTIONS:

• Puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper in a blender.
  
• Bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  
• Stir in 3 tablespoons of the parsley puree and the couscous.
  
• Cover, remove from the heat, and let sit for 5 minutes.
• Heat the remaining 2 tablespoons oil over high heat.
  
• Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper then dust the flounder with the flour and shake off any excess.
  
• Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets.
  
• Serve the fish over couscous, spooning the remaining parsley puree on the top of each.

With very few ingredients, this dish comes across with big flavor! The full taste of parsley really comes through in the sauce as well as flavors the couscous. This recipe was originally from foodandwine.com.

Enjoy!

A Evening with Adele

Last night The Beans had the pleasure of seeing Adele at a small show at Theatre de la Jeune Lune. We (that’s a generous ‘we’) found Adele on myspace.com about a year ago and were extremely excited to learn that she was making a stop in Minneapolis on the U.S. leg of her tour to promote her debut album, “19.”

Theatre de la Jeune Lune is located in the Warehouse District. Exposed brick walls and remnants where additional walls and windows had once been in the empty warehouse surrounded the nearly bare stage. The setting was a perfect complement to the clear and confident tone of Adele’s voice.

Alone on stage, the London based singer opened the show belting out the lyrics to “Daydreamer.” A guitarist joined her on stage for the third and fourth songs, “Right as Rain” and “Melt My Heart to Stone.” The highlight of the show, in my opinion, came after pianist joined them on stage. “First Love” is a simple song with heartfelt lyrics, which is just the type of song to showcase Adele’s strength: her voice, powered by raw emotion. Her singing on songs such as “First Love” is reminiscent of Jeff Buckley, Otis Redding, or, more currently, Glen Hansard.

Adele then went into a beautiful rendition of Bob Dylan’s “Make You Feel My Love.” That song holds a special place in The Beans’ hearts and was wonderful to hear live. She played three more songs before leaving the stage. After quickly gulping a bunch of water backstage, she returned to play “Crazy for You” on her own. I’m not sure we’ve seen a performer so charming as Adele; during the song she quietly burped and I think most of the audience, like us, actually found it endearing.

Adele and her backing musicians closed the show with an Etta James cover, “Fool That I Am,” and her own “Chasing Pavements.”

In all, the show only lasted about an hour, but it was incredible. Although she mentioned that she had a migraine and some pain due to her wisdom teeth, she sounded absolutely amazing. Her recordings do not do her justice. Adele will be coming back to Minneapolis some time this fall.

Over-Sporting? The Month of May Recap.

This is first image that came up on a google image search on "Too Much Sport".

Okay, it's been over a month since our last blog... Who would of thought sporting four consecutive days in a row (Mondays - Thursdays) would take up so much time?...

So here's were we're at:

Mondays- Sasshole Sports Empire (Softball)
After wining our first game out against DCM Services, we then got our butt's handed to us in our first ever 10 run loss against Cuzzy Freight Dogs, 1 - 11. Week three was dramatic, bottom of the ninth, two outs, come behind (lucky) win over NMDP Searchers, 20 - 19. Week four we worked over the Heavy Hitters, 19 - 7. This week the Beans will be taking the night off against the Slamma's in order to check out Adele at Theatre de la Jeune Lune. More to come on that tomorrow...
Through four games:

• KJ- 4 for 11, 5 Runs, 2 Walks
• Dean- 7 for 11, 5 Runs, 2 Doubles, 2 Home Runs, 8 RBIs, 1 Walk

Tuesdays- MUSA Field Monitoring (Dean) & Cleveland Steamers Kickball(Kelley)
Tuesdays at Phelps Park kind of suck. There's a Boys & Girls club attached to the field and the little buggers are constantly running in out of the games. I kind of wish one of them would get hurt...
Cleveland Steamers are fielding an unusual roster this year, doing the opposite of most teams with the bare minimum of men (4) playing each game and fielding 7 ladies. The Steamers are definitely pretty in pink and having lots of fun, but have lost the first 3 games to St. Paul's Gnarly Balls, Playground Bullies & Tony Danza Extravaganza. Oh well, let's head to Adrian's.

Wednesdays- Sasshole Sports Empire (Kickball)
After jumping out to a huge win in week one, The Sass took one on the chin, losing to Smelt It, Dealt It 8 -3 in week two. Week three was another blow-out over the Kumquat Kicks! 24-0. Weeks four and five were pretty easy wins over Kickballski's 12 - 2 and Don't Kick Our Cheerleader... 16 - 3. The Sassholes will be taking this week off before starting the first round of the playoffs on June 11 as the 2nd seed.
Through five games:

• KJ- 10 for 21, 7 Runs, 5 RBIs
• Dean- 13 for 23, 9 Runs, 1 Triple, 4 Home Runs, 11 RBIs
  

Thursdays- Leaning Tower of Pizza (Kelley) & RH Puff N' Stuff (Dean)
The Leaning Tower of Pizza has started out really well with some big wins in a very tough division and still have a shot at the division title. LTop took out the ranked RH Puff N' Stuff in week one in a Bean-on-Bean match-up, The Crushinators in week two and the Killazz in week three, before losing to division leader Can't Quite Score Enough in week four. Pizza bounced right back, beating another ranked team in week five, Gimme Your Lunch Money II. With only two games left and holding second place firmly, LToP takes on the Kickbusters this week.
RH Puff N Stuff have played up and down all season, losing games they should win, but having fun along the way. Puffy started out taking one on the chin, losing to rival Bean team Leaning Tower of Pizza. Week two Puffy rolled Gimme Your Lunch Money II, before taking a big win over highly ranked Unmentionables in week three. Puff N Stuff again rolled in week four over the Kickbusters before blowing the lead and post-season hopes against the Crushinators in week five. Puffy takes on division leader, Can't Quite Score Enough this week in a game for pride.

We'll try and do better job staying on top of this blog in the future, as we don't really want to play four nights a week anymore.... I miss my Netflix.

Asian Chicken Salad with Snap Peas & Bok Choy

INGREDIENTS:

• 2 Skinless Boneless Chicken Breast
• Fresh Cilantro
• 5 Whole Sprigs
  
• 1/3 Cup Chopped
• Green Onion
• 1 Whole
• 2 Chopped
• 1 8-Ounce Package Sugar Snap Peas
• 3 Bok Choy
• Thinly Sliced Crosswise
• 1 English Hothouse Cucumber
• Quartered Lengthwise
• Thinly Sliced Crosswise
• 1 Jalapeño Chile
• Thinly Sliced
• 1/4 Cup Ponzu
• 2 1/2 Tablespoons Rice Vinegar
• 2 1/2 Tablespoons Vegetable oil
• 1 Tablespoon Minced Ginger

DIRECTIONS

• Fill medium skillet with salted water and bring to boil.
• Add chicken breasts, cilantro sprigs, and whole green onion and reduce heat to medium and poach chicken until just cooked through, around 20 minutes.
• Transfer chicken to a plate and cool.
  
• Add snap peas to same skillet, increase heat to high and cook until crisp-tender, around 1 minute.
• Drain and rinse snap peas under cold water to cool.
  
• Discard whole green onion and cilantro sprigs.
  
• Coarsely shred chicken.
  
• Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
  
• Whisk ponzu, vinegar, oil, and ginger in small bowl.
  
• Add dressing to salad and toss to coat.
  
• Season to taste with salt and pepper.

This is great, quick, easy recipe that's very refreshing on a spring day and healthy too! We had never used or even heard of ponzu before, and it's a fantastic soy sauce substitute. It can be found bottled at most Asian markets. We didn't really shred the chicken, but kind of pulled it apart with a fork. This recipe is around 250 calories per serving and was originally published by Bon Appétit.

Enjoy!