Saturday, October 3, 2015

UCLA v Arizona State

Appetizers - Paul & Barb

"Sun Devil”ed eggs

6 eggs

1/4 cup mayonnaise 

1 tsp white vinegar

1 tsp dry mustard

salt and pepper 

paprika

red pepper, thinly sliced

Hard boil and peel the eggs.  Slice in half and remove the yolks and mash them with a fork.

Add mayonnaise, vinegar, mustard, salt and pepper, and mix well.  

Heap the mixture into the egg whites.  Insert thinly sliced red pepper to look like horns. 

Sprinkle with paprika.  

Southwest "Red Devil" Dipping Sauce

1/2 cup mayonnaise 

2 tsp ketchup

2 Tbsp cream style horseradish

1/4 tsp paprika

1/4 tsp salt

1/8 tsp oregano 

a pinch of black pepper

a pinch of cayenne pepper

carrots

celery

red and orange peppers

jicama 

Mix all ingredients in a bowl.  Add red food coloring to enhance the red color. 

Main Dish - Tim & Penny

Amazing Whiskey Baby Back Ribs

Ingredients

2 (2 pound) slabs baby back pork ribs

McCormick Grill Mates Applewood Rub

Brown Sugar

2 1/4 tablespoons vegetable oil

1/2 cup minced onion

1 1/2 cups water

1/2 cup tomato paste

1/2 cup white vinegar

1/2 cup brown sugar

2 1/2 tablespoons honey

2tablespoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon coarsely ground black

pepper

1 1/4 teaspoons liquid smoke flavoring

2 teaspoons whiskey

2 teaspoons garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

1 tablespoon dark molasses

1/2 tablespoon ground red chile pepper

Directions

Preheat oven to 300 degree F.

• Cut each full rack of ribs in half, so that you have 4 half racks. Rub Grill Mates rub over meat on all sides. Place ribs in foil pans, sprinkle top with brown sugar and put water in bottom of pan just to cover the pan bottom. Cover with foil and bake for 2 1/2 hours.
• Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Remove the ribs from the oven, and place in a crock pot on low heat for 3-4 hours.  Brush sauce on the ribs while they're in the crock pot, just before you serve them (adding it too early will burn it).

Crunchy Noodle Salad

Ingredients

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Directions

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

UCLA suffers first loss of season in 38-23 defeat to ASU

Senior receiver Jordan Payton had simple advice for Josh Rosen when he took over the starting quarterback spot this season: “Don’t crash the Ferrari.”

By the time the final buzzer sounded at the Rose Bowl Saturday, the sports car was badly scratched after barely suffering a single ding for the first four games. UCLA fell to Arizona State 38-23 in its first loss of the season.

“At no point did the thought cross my mind that we were going to lose that game,” Rosen said. “It was really disappointing, I really thought we were rolling in that fourth quarter, coming back, but once again we really can’t put ourselves in that hole.”

Rosen seemed uneasy behind the wheel against Arizona State, throwing 22-for-40 with one interception while being sacked twice as the Sun Devils stunned the Bruins, who fell to 4-1 on the season.

UCLA was forced to rely on Rosen’s arm after Arizona State stuffed the run, limiting Paul Perkins. The junior running back, whose play anchors the Bruin offense, was held to 63 yards on the game as opposed to the 219 he racked up against BYU when Rosen last struggled.

“Teams are going to start stacking the box, we have to be able to throw the ball and operate on offense,” Perkins said.

Perkins only had 63 rushing yards against the Sun Devils. (Austin Yu/Daily Bruin senior staff)

After starting out the season undefeated and recently projected by ESPN to reach the College Football Playoffs, it appeared as if UCLA suffered some speed wobbles against an unranked Arizona State.

For a team that was struggling after a 2-2 start to the season, the Sun Devils outplayed the Bruins in virtually every way. Arizona State logged 192 rushing yards to UCLA’s 64, ran 90 plays compared to the Bruins’ 68 and controlled over 37 minutes of possession. UCLA did win the passing game, but only by seven yards.

Junior linebacker Isaako Savaiinaea had a career game with 15 tackles to go along with an interception as the Bruin defense attempted to single-handedly keep UCLA in the game. Although the best aspect of the Bruins’ game Saturday, the defense was disjointed and played loose under pressure as it continued to assess the losses of linebacker Myles Jack as well as cornerbacks Fabian Moreau and Marcus Rios, who was hospitalized earlier this week.

“Excuses are for losers…we’ve got guys who are capable of going in there and playing better and we will get better,” said defensive coordinator Tom Bradley.

Last weekend against Arizona on the road, it appeared as if the injuries played no role in UCLA’s success as the Bruins trounced the Wildcats 56-30. The losses caught up to the Bruins this week as the Sun Devils took advantage of the holes in the defense to average 4.2 rushing yards per play.

“The fact that you have lost three quality starters, three of the top players in the country, that is going to hurt you,” said coach Jim Mora.

The Sun Devils played the best game of their season Saturday in front of 80,113 fans at the Rose Bowl. On its last play of the game, indicative of how the four quarters went for the visiting team, Arizona State ran in a 23-yard touchdown by essentially carrying Kalen Ballage into the endzone as he was simultaneously tackled by multiple UCLA defenders.

While the Sun Devils looked to be on cruise control after jumping out to a 9-0 lead in the first quarter, the Bruins had many moments when they almost managed to break through. Rosen threw two touchdown passes to senior receiver Thomas Duarte that reignited UCLA’s offense, the second of which made it 29-23 with 9:19 left to play.

“Coming out of the half we always knew we had a chance. We’re never down on ourselves, we always know we can fight back because that’s what we’ve been built for,” Duarte said. “But you can’t win on ‘almost.’ You’ve gotta execute.”

Dessert - Eric & Gail

BROWN SUGAR CARMEL POUND CAKE

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:

Directions for Cake

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. Drizzle the caramel while it’s still hot.