UCLA v New Mexico State
Appetizers - Tim and Penny
Chile Con Queso
4 cups | Total Time: 20 minutes
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup pale ale, or other light-colored beer
- 1 1/2 cups low-fat milk, divided
- 3 tablespoons cornstarch
- 1 3/4 cups shredded sharp Cheddar
- 1 10-ounce can original Rotel brand diced
tomatoes with green chilies, drained.
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- Cayenne pepper, to taste (optional)
- 1/4 cup sliced scallions
- 2 tablespoons chopped fresh cilantro
Preparation
- Heat oil in a large saucepan over medium heat.
Add onion and garlic and cook, stirring, until soft and beginning to
brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1
minute. Add 1 cup milk and bring to a simmer.
- Meanwhile, whisk the remaining 1/2 cup milk
and cornstarch in a small bowl. Add to the pan and cook, stirring
vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to
low, add cheese and cook, stirring, until melted. Stir in drained
tomatoes, lime juice, salt, chili powder and cayenne (if using).
Serve warm, garnished with scallions and cilantro with tortilla chips.
Chicken Flautas
INGREDIENTS:
- 4 skinless, boneless chicken breast halves - cooked and shredded
- 1 (8 ounce) jar picante sauce
- 1/4 teaspoon ground cumin
- 8 ounces shredded Monterey Jack cheese
- 8 ounces shredded Cheddar cheese
- 36 (6 inch) corn tortillas
- 1 tablespoon vegetable oil
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 20 to 35 minutes or until tortillas are a little crispy and golden brown.
Main Dish and Sides - Eric
New
Mexico Style Brisket Sandwiches
Ingredients
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with
their juices
2 whole canned chipotle chiles en adobo
2 bay leaves
3 tablespoons molasses
Soft sandwich buns
Pickled jalapenos
Directions
Season the beef generously with salt and pepper, to
taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat
just until beginning to smoke. Add the meat and cook, turning once, until
browned on both sides, about 10 minutes total. Transfer the meat to the slow
cooker; leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and
cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add
vinegar and boil until it's almost gone, scraping the bottom of the pan with a
wooden spoon. Stir in water and pour the mixture over the brisket. Crush the
tomatoes through your fingers into the slow cooker; add the tomato juices,
chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook
the brisket until it pulls apart easily with a fork, about 8 hours.
To serve, leave the meat in the slow cooker and use
2 forks to pull it apart and stir it evenly into the sauce; season with salt
and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich
buns and serve with jalapenos.
Bruin-Aggie
Potato Salad
Ingredients
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 teaspoon mustard seeds
Kosher salt
1 small red onion, halved and thinly sliced
2 1/2 pounds new red potatoes
6 hard-cooked eggs, coarsely chopped
1 roasted red pepper, finely diced
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Freshly ground black pepper
1/4 cup roughly chopped fresh flat-leaf parsley or
cilantro
Directions
Bring the vinegar, sugar, mustard seeds and 1
tablespoon salt to a boil in a small saucepan and cook until the sugar and salt
dissolves, about 1 minute. Transfer to a small bowl and let cool for 10
minutes. Add the onions and stir to combine. Cover and refrigerate for at least
1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and
reserve the pickling liquid.
Put the potatoes in a large pot, cover with cold
water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat
and cook until a knife inserted into the center of the potatoes meets with no
resistance. Drain the potatoes well, let cool slightly (but not all the way)
and slice into 1/2-inch thick slices.
Dessert - Carrie
Texas Sheet Cake
Texas Sheet Cake
This class Texas sheet cake recipe features a homemade chocolate cake layer topped with chocolate frosting and chopped toasted pecans. Its rectangular shape makes this cake perfect for serving to a crowd.
Ingredients
- Cooking spray
- 2 teaspoons all-purpose flour
- 2 cups all-purpose flour (about 9 ounces)
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup water
- 1/2 cup butter
- 1/2 cup unsweetened cocoa, divided
- 1/2 cup low-fat buttermilk
- 1 tablespoon vanilla extract, divided
- 2 large eggs
- 6 tablespoons butter
- 1/3 cup fat-free milk
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
Preparation
- Preheat oven to 375°.
- Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
- Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
- Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.
- Add to flour mixture.
- Beat at medium speed with an electric mixer until well blended.
- Add buttermilk, 1 teaspoon vanilla, and eggs; beat well.
- Pour batter into the prepared pan.
- Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
Icing
- Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan
- Bring to a boil, stirring constantly.
- Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla.
- Spread over hot cake.
- Sprinkle cake with pecans.
- Cool completely on wire rack
Game Time
13th ranked UCLA takes on New Mexico State at the Rose Bowl in Pasadena, California under a full moon. Beautiful, cool evening for football.
UCLA pays homage to WR Nick Pasquale in 59-13 blowout win
QB Brett Hundley
PASADENA — On their first offensive play Saturday night, the Bruins were outnumbered.
Taking the field with five offensive linemen, three wide receivers, a quarterback and a running back, UCLA left one receiver slot open toward the right sideline.
Redshirt senior wide receiver Shaquelle Evans took the field to make 11 and then was removed, not in a tactical error, not in a strategic substitution, but in remembrance of the Bruins’ fallen team member.
“That was the players’ idea and Noel (Mazzone)’s idea,” said coach Jim Mora. “Our 11th guy out there was ‘Pacman,’ and the players were fired up about doing that. I’m glad we did it.”
UCLA gained four yards on the play and 692 total yards – a school record – on the night against New Mexico State in a 59-13 blowout, but from start to finish, the loss of wide receiver Nick Pasquale rang throughout the Rose Bowl.
Before the game, the 58,263 fans in attendance held a moment of silence for the wide receiver, who died two weeks ago after being struck by a car in San Clemente, Calif. After the Rose Bowl’s public address announcer echoed with a “thank you,” dark blue No. 36 towels – a giveaway to the first 30,000 fans through the gates – were raised and furiously swirled in unison.
Between the first and second quarters, Mora presented Pasquale’s family with a framed No. 36 jersey. The touching moment was followed by a tribute to the fallen wide receiver’s life on the Rose Bowl’s main video board to the tune of Puff Daddy and Faith Evans’ “I’ll Be Missing You.”
Moments after walking off the field, its 25-yard line painted with an emboldened “Pasquale 36,” Mora said that no effort of recognition, no matter how Herculean, completely accounts for the loss of a player.
“I don’t think we can ever do enough to honor Nick and his family,” he said.
Breaking New Defensive Ground
Anthony Barr
It was a night of 2013 season firsts for the UCLA defense.
Sophomore cornerback Ishmael Adams came down with the defense’s first interception, which he returned for 52 yards to set up a short touchdown drive.
Senior outside linebacker Anthony Barr, after registering 13.5 sacks to lead the Bruins last season, finally recorded his first sack in the second quarter of Saturday’s game, taking down New Mexico State quarterback King Davis III, forcing a fumble and recovering a second Davis III fumble in one fell swoop.
Barr, who recorded three tackles in the game, two of which yielded a loss, said the sack was nothing special, just a sign of things to come for the remainder of the season.
“There was never a monkey, it’s going to happen throughout the course of the season,” Barr said. “I’ll get mine, but we got the win, and that’s all that matters.”
Sophomore safety Randall Goforth, on the other hand, didn’t have a statistically unique night, but was the first Bruin on the scene in a handful of plays against New Mexico State, tying for a team-high seven tackles, a forced fumble and two passes broken up.
Goforth spearheaded the efforts of a No. 13 UCLA (3-0) defense that prevented New Mexico State (0-4) from crossing midfield until four minutes had elapsed in the second quarter.
“We schemed pretty well for them this week,” Goforth said. “My job was to go out there and play fast, and I did.”
