Orzo with Grilled Shrimp, Bell Pepper, Zucchini & Pesto Vinaigrette

INGREDIENTS:

• 8 Ounces Orzo
• 6 1/2 Tablespoons Olive Oil- Divided
  
• 4 Tablespoons Red Wine Vinegar- Divided
  
• 2 Medium Zucchini- Cut Lengthwise into 1/4 Inch-Thick Slices
  
• 1 Yellow Bell Pepper- Quartered
  
• 3 Tablespoons Prepared Pesto
• 2 Tablespoons Lime Juice
• 1 Pound Uncooked, Peeled & Deveined Shrimp
• 2 Tomatoes- Cored, Cut into 1/2 Inch Cubes
• 1/2 Cup Fresh Basil- Thinly Sliced, Plus Sprigs for Garnish
• 1 8-Ounce Fresh Mozzarella Ball- Cut into 1/2 Inch Cubes

DIRECTIONS:

• Prepare grill to medium-high heat.
• Cook orzo in boiling salted water until tender, but still firm.
• Drain orzo and rinse with cold water.
• Transfer orzo to a large bowl and toss with 1 tablespoon of oil.
• Whisk 2 tablespoons of oil and 2 tablespoons red wine vinegar in a small bowl.
• Brush zucchini and bell pepper with oil mixture and sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablespoons of oil, and remaining 2 tablespoons red wine vinegar in a small bowl.
• Place shrimp in a medium bowl and toss with 2 tablespoons of pesto vinaigrette.
• Grill zucchini and bell pepper until crisp, but still tender, around 3-4 minutes per side.
• Sprinkle shrimp with salt and pepper and grill until charred and cooked completely through, around 2-3 minutes per side.
• Transfer shrimp to orzo bowl.
• Chop zucchini and bell pepper to bite size pieces and add to orzo bowl.
• Add remaining pesto vinaigrette, tomatoes, sliced basil, mozzarella and toss to combine.
• Season with salt and pepper, garnish with basil sprigs and serve either chilled or at room temperature.

This is a perfect dish to showcase the vegetables of late summer. Although the grilled shrimp is so amazing it could be served alone, it pairs perfectly with the subtle textures and flavors of the produce. Enjoy!

Sasshole Sports Empire versus The Unmentionables

In a fantastic, back and forth game, Leraw stepped to the plate with 2 outs, 2 on, in the top of the 9th inning, trailing the Undies 6-5. After receiving a motivational pep talk that go down as in history as the "Don't Suck" speech, Leraw broke through the Undies defense, scoring 656 and bringing the game into a rare regular season extra innings match-up.
Stephen lead off the 10th inning with heroic left-footed double into a defense that was now down to 10. Rath feeling the pressure of Stephen's massive manliness on his shoulders, knocked in Stephen, and the go-ahead run with a double of his own, only to have the Undies again match, with a run of their own in the bottom of the inning.
Now only fielding 9 in 11th, neither the Sassholes or the Undies were able to crack each others armor, leading to the 12th inning. Fielding only 8 total, no catcher and 3 outfielders the Sassholes were unable to get a base runner in the top of the inning. The Sassholes took the pitch in the bottom of inning fielding a similar defensive layout, and quickly allowed 3 base runners while the Undies dropped a few bunts and one massive, gutless manbunt, by their captain, into a defense of only 8 players, to score one run, take the game, and humiliate themselves with their lack of sportsmanship. This is life at Fort Snelling...

• Kelley: 1 for 5
• Dean: 2 for 4
  

Blueberry Tart

INGREDIENTS:
-Crust

• 1/2 Cup Walnuts
• Lightly Toasted
  
• 1 Cup Whole Wheat Graham Cracker Crumbs
• 1 Large Egg White
• 1 Tablespoon Butter
• Melted
• 1 Tablespoon Vegetable Oil
• Pinch of salt
  

-Filing

• 8 Ounces Reduced Fat Cream Cheese
• Softened
• 1/4 Cup Sour Cream
• 1/4 cup Plus 2 Tablespoons Pure Maple Syrup
• Divided
• 2 Cups Fresh Blueberries

DIRECTIONS:

• Preheat oven to 325°F.
• Coarsely chop walnuts in a food processor.
• Add graham cracker crumbs and process until the mixture is fine.
• Whisk the egg white in a medium bowl until frothy.
• Add the crumb mixture, butter, oil, salt and toss to combine.
• Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan.
• Bake on a baking sheet until dry and slightly browned, about 8 minutes.
• Cool on a wire rack.
• Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with a mixer on low until smooth.
• When the crust is cool, spread the filling evenly into it, being careful not to break up the crust.
• Arrange blueberries on the filling, pressing lightly so they set in.
• Drizzle the remaining 2 tablespoons maple syrup over the berries.
• Chill for at least 1 hour to firm up.

This recipe was absolutely delicious and pretty easy to make! This tart can be left in the refrigerator for at least one day.

Enjoy!

This recipe is from Eating Well Magazine

Sasshole Sports Empire versus Kochenbalz

The #09 ranked Sassholes started out the 2008 Fall season with a convincing win, 7-1 over the #07 ranked Kochenbalz. Maybe the fall is our season, as we went back to our dominating, lock-down defense. The Koch-less-balz even resorted to dropping a few manbunts late in the game to no avail. Dean Bean, however needs to re-learn how to kick...

• Kelley- 3 for 3, 1 Run, 1 Double, 7 Innings Pitched, 1.29 ERA
  
• Dean- 0 for 3

Another big game next week as we tip off against the #04 ranked Unmentionables at 9 PM.

Natalie Portman's Shaved Head, Matt and Kim, The Go! Team, and CSS

Photo by jcbehm

Natalie Portman’s Shaved Head started off the July night with a chaotic stage . The Beans were not impressed with this five piece band at first glance, as they seemed like a bunch of young, obnoxious kids. However, after a few songs, the band grew on us. Kelley Bean even got a little teary-eyed watching them, similar to what happens when she watches 6 year olds play Little League games. The members of the band were very young and having so much fun, you couldn’t help but be happy for them.

Matt and Kim came on next. We were really excited to see this band, having discovered them about a year ago. Matt, a lovable spaz, sings and mashes the keyboard while Kim wails on the drums with the biggest smile you’ve ever seen. Happy people playing happy, energizing music. Unfortunately, this set was cut short due to some technical difficulties, but not before they played there most well-known song “It’s a Fact.”

The Go! Team was the last opening act before the headliner. The crowd at First Ave. seemed delighted to gobble up the loud, punchy music and the predictable lyrical delivery of this ensemble. The Beans were not. Dean Bean once muttered that he thought they sounded like a combination of Rage Against the Machine and Sugar Ray. Take that as you will. Unfortunately for us, their set included 14 songs.

Finally, CSS took the stage. The Brazilian band played the majority of songs from their latest album, Donkey, including “Left Behind,” “Let’s Reggae All Night,” “Jager Yoga,” and “Rat is Dead.” They also played songs from their 2006 debut album such as “Let’s Make Love (and Listen to Death From Above),” and “Music is My Hot Hot Sex.” Overall, it was an exhilarating show!

Spicy Thai Shrimp Salad

INGREDIENTS:

• 8 Ounces Rice Vermicelli Noodle
• 2 Tablespoons Lime Juice
• 4 Teaspoons Fish Sauce
• 1 Tablespoon Vegetable Oil
• 2 Teaspoons Brown Sugar
• 1/2 Teaspoon Crushed Red Pepper
• 1 Pound Shrimp
  
• Cooked and Peeled
• 1 Cup Orange Bell Pepper
  
• Thinly Sliced
• 1 Cup Cucumber
• Seeded and Thinly Sliced
• 1/8 Cup Sweet Basil
• Chopped
  
• 1/8 Cup Thai Basil
• Chopped
• 1/8 Cup Mint
• Chopped
• 4 Cups Green Leaf Lettuce
  

DIRECTIONS:

• Cook vermicelli noodles, rinse under cold water and set aside.
• Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl.
• Add shrimp, bell pepper, cucumber, fresh herbs and toss to coat.
• Arrange lettuce on plate, top with noodles and then with shrimp mixture.

This recipe is great for you, and very quick and easy to make. Good for a light dinner with a little leftover for lunch.

Enjoy!

This recipe originated from Eating Well magazine.

The Beans Tee No. 2

This is the second in the series of, "The Beans" t-shirts to be made. Instructions on how to make this can be found on the "Don't Exist" post.

Grilled Sirloin and Escarole with Tomato Salsa

INGREDIENTS:

• 1 Cup Cherry Tomatoes
• 2 Tablespoons Olive Oil
• Divided
• 2 Tablespoons Shredded Parmesan Cheese
• Divided
  
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Fresh Basil
• Chopped
• 3/4 Teaspoon Salt
• Divided
  
• 1/2 Teaspoon Ground Pepper
• Divided
  
• 1 Tablespoon Garlic
• Minced
• 2 Large Escarole Heads
• Outermost, Hanging Leaves Removed
• 1 Pound Sirloin Steak

DIRECTIONS:

• Light charcoal grill.
• Place tomatoes, 1 tablespoon olive oil, 1 tablespoon parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until coarsely chopped.
• Transfer tomato mixture to a small bowl and set aside.
• Combine remaining 1 tablespoon olive oil and garlic in another small bowl.
• Cut escarole into quarters, leaving root ends intact.
• Brush escarole with garlic-oil mixture and sprinkle with 1/4 teaspoon salt.
• Season both sides of sirloin with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Pat remaining 1 tablespoon parmesan to both sides of sirloin.
• Grill the escarole, turning occasionally, until the inner leaves have softened, around 4 minutes.
• Transfer to cutting board to cool.
• Grill the sirloin, turning once, about 10 minutes total for medium cooked.
• Cut the root ends from escarole and discard.
• Chop the escarole leaves into bite-size pieces.
• Serve steak with grilled escarole and topped with tomato salsa.

Escarole generally has a very strong green taste, but the combination with the beef and tomato salsa is absolutely prefect. When grilling the escarole, don't be too worried with charring or burning the exterior. We're looking to cook the interior leaves to a soft texture. Discard burnt part as needed.
Enjoy!

This recipe is from Eating Well magazine.

Unaffected Hipster Tee

Happy Birthday, Kubis!

Instructions on how to make this can be found on the "Don't Exist" post.