Corn Nation: FanPosts

FanPost: Let's Discuss Roster Development

2013-05-17T16:45:51Z

I had some thoughts on Twitter that I thought y'all would like to discuss here at CN:

My issue with Barney Cotton is that I feel like he's struggled with the transition of his linemen from Watson's WCO to Beck's playbook.
— Salt Creek & Stadium (@tamattes) May 17, 2013

This is despite giving him not only an assistant (Garrison) but also no less than three graduate assistants.
— Salt Creek & Stadium (@tamattes) May 17, 2013

Nebraska's running game is alright, sure. It could be better. But the passing game is downright embarrassing on the line play.
— Salt Creek & Stadium (@tamattes) May 17, 2013

The right side of our line is constantly (CONSTANTLY) being blown up on passing plays. Martinez has no time to pass.
— Salt Creek & Stadium (@tamattes) May 17, 2013

The title change for Cotton this off-season has done NOTHING to address this. He's still in the room and apparently still "helping" out.
— Salt Creek & Stadium (@tamattes) May 17, 2013

I honestly hope that some of our younger o-linemen can step up and plug that right side. Otherwise I'm anticipating another frustrating fall
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt I would say Cotton hasn't been recruiting, really. As far as I can tell, his area is apparently the local front (IA, NE, KS).
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt Marrow took over his recruiting last fall while Cotton was recovering from some medical stuff.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidtBut local talent was rough last fall. Kansas City is supposed to be hot this year, so we'll see what happens.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt And I'd say it's development that's clogged up for the entire team, not just Cotton's line.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt I do think they're giving Cotton/Garrison the players to work with. But the scheme has changed over the five years.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt The development hasn't kept up. And when there's no one to step up and replace Rodriguez for a series or two, there's a problem.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt I do think the lines have struggled for different reasons. The d-line has had three coaches in five seasons.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt Jury is still out on Kacz but it was a mistake to promote Papuchis.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@tamattes He does seem overmatched, or in over his head from my perspective on my couch.
— Michael Schmidt (@md_schmidt) May 17, 2013

@md_schmidt The o-line has had effectively three offenses in five years. That disrupts development.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt And of course, @btbowling is probably right about Dobson's strength program.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@tamattes Great point. It has been a long time (seasons probably) since Huskers have imposed their will. Certainly vs Conf opp.
— Michael Schmidt (@md_schmidt) May 17, 2013

So what do you think? Do you agree with my thoughts? Am I out of line? Chime in below. Let's talk about football!

(PS: Remember FanPosts? We have the ability to push these to our front page so don't be afraid to post your own thoughts!)

I had some thoughts on Twitter that I thought y'all would like to discuss here at CN:

My issue with Barney Cotton is that I feel like he's struggled with the transition of his linemen from Watson's WCO to Beck's playbook.
— Salt Creek & Stadium (@tamattes) May 17, 2013

This is despite giving him not only an assistant (Garrison) but also no less than three graduate assistants.
— Salt Creek & Stadium (@tamattes) May 17, 2013

Nebraska's running game is alright, sure. It could be better. But the passing game is downright embarrassing on the line play.
— Salt Creek & Stadium (@tamattes) May 17, 2013

The right side of our line is constantly (CONSTANTLY) being blown up on passing plays. Martinez has no time to pass.
— Salt Creek & Stadium (@tamattes) May 17, 2013

The title change for Cotton this off-season has done NOTHING to address this. He's still in the room and apparently still "helping" out.
— Salt Creek & Stadium (@tamattes) May 17, 2013

I honestly hope that some of our younger o-linemen can step up and plug that right side. Otherwise I'm anticipating another frustrating fall
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt I would say Cotton hasn't been recruiting, really. As far as I can tell, his area is apparently the local front (IA, NE, KS).
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt Marrow took over his recruiting last fall while Cotton was recovering from some medical stuff.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidtBut local talent was rough last fall. Kansas City is supposed to be hot this year, so we'll see what happens.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt And I'd say it's development that's clogged up for the entire team, not just Cotton's line.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt I do think they're giving Cotton/Garrison the players to work with. But the scheme has changed over the five years.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt The development hasn't kept up. And when there's no one to step up and replace Rodriguez for a series or two, there's a problem.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt I do think the lines have struggled for different reasons. The d-line has had three coaches in five seasons.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt Jury is still out on Kacz but it was a mistake to promote Papuchis.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@tamattes He does seem overmatched, or in over his head from my perspective on my couch.
— Michael Schmidt (@md_schmidt) May 17, 2013

@md_schmidt The o-line has had effectively three offenses in five years. That disrupts development.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@md_schmidt And of course, @btbowling is probably right about Dobson's strength program.
— Salt Creek & Stadium (@tamattes) May 17, 2013

@tamattes Great point. It has been a long time (seasons probably) since Huskers have imposed their will. Certainly vs Conf opp.
— Michael Schmidt (@md_schmidt) May 17, 2013

So what do you think? Do you agree with my thoughts? Am I out of line? Chime in below. Let's talk about football!

(PS: Remember FanPosts? We have the ability to push these to our front page so don't be afraid to post your own thoughts!)

CN Cookbook - My Favorite Bread Pudding

2013-05-10T02:32:07Z

As many of you know I love to make bread. It's actually therapy for me. Nothing like beating on a ball of dough for ten minutes to work out a week of frustrations. So what does one do with all the dried out bread? Make bread pudding, of course. I found this recipe on-line, but I think I've changed it enough to truly call it mine.

Ingredients:

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl, or place in a 250 degree oven for 20 - 30 minutes to dry out the bread.
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1/4 teaspoon salt
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions:

Preheat the oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan.

Beat the eggs and sugar until well combined then mix in cinnamon, salt and vanilla. Add the milk last, this is they only way I've found to get the cinnamon mixed in well. Pour over cubed bread with raisins and let sit for 10 minutes, this is very important. Don't rush the soaking process. I usually don't turn my oven on until I've mixed in the bread and I usually stir it a couple of times just to make sure all the bread gets saturated.

In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.

Mix together the granulated sugar, salt, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy (if there's anyone on here that doesn't like he flavor of alcohol the brandy can be omitted, but double the vanilla), stirring well. Pour over bread pudding. Serve warm or cold.

Ingredients:

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl, or place in a 250 degree oven for 20 - 30 minutes to dry out the bread.
1 cup raisins
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1/4 teaspoon salt
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions:

Preheat the oven to 350 degrees F.

Grease a 13 by 9 by 2-inch pan.

In another bowl, mix and crumble together brown sugar, butter, and pecans. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.

CornNation NCAA Tournament Bracket Results Update

2013-04-01T16:33:27Z

Your current reader leader is BUBBASAN. Hurray, Bubbasan!

You may also notice that a certain staff member is currently on top as well. I'm not eligible to win anything but pride, but I need Syracuse to win to keep David from usurping me. SO GO ORANGE.

Rank	Bracket	1	2	3	4	Semis	Finals	Points	Possible Pts
1	Support Barney Cotton!	20	18	16	16	-	Ohio St.	70	70
1	Bubba's Buckets o' Fun	24	22	16	8	-	Kansas	70	70
3	Tracy's Bracket	25	20	16	8	-	Indiana	69	85
3	*David McGee	23	22	16	8	-	Duke	69	85
5	QCHusker's Dandy Bracket	22	18	12	16	-	Louisville	68	116
5	Show Me The Munny!	24	24	12	8	-	Ohio St.	68	68
5	Ruesch's Dumb Picks	22	22	16	8	-	Ohio St.	68	68
8	Lakes' dog made these picks	23	20	16	8	-	Louisville	67	115
8	Jessica's Wabbit Bwacket	21	22	16	8	-	Florida	67	67
10	David's Dandy Bracket	24	18	8	16	-	Kansas	66	82
10	Brandon's Boss Bracket	22	20	16	8	-	Louisville	66	114
10	NIT	22	16	20	8	-	Ohio St.	66	66
10	Dougie McBrackets	22	20	16	8	-	Indiana	66	82
14	Husker Mike's Wild-a$$ed Guess	21	20	16	8	-	Ohio St.	65	65
15	BO-urne Loco-acy	24	24	16	0	-	Kansas	64	64
15	NoNubzInMarch	22	22	12	8	-	Gonzaga	64	64
15	coleh's Terrific Bracket	20	20	16	8	-	Michigan	64	112
15	Icey's Great Bracket	22	22	12	8	-	Louisville	64	112
19	Mike's Marvelous Bracket	19	20	16	8	-	Gonzaga	63	63
19	Jigglebelly	21	22	12	8	-	Louisville	63	111
21	Tim Miles is a God Among Men	20	20	12	8	-	Indiana	60	76
21	Crolions's Choice Bracket	20	24	16	0	-	Indiana	60	60
23	Fear the Fro	23	20	16	0	-	Marquette	59	59
23	Herbie's Bag of Tricks	23	20	8	8	-	Indiana	59	59
23	My Bracket Sucks	21	22	8	8	-	Louisville	59	107
26	Caleb's Bracket	22	20	16	0	-	Indiana	58	58
26	Very very bad bracket	20	18	12	8	-	Indiana	58	74
26	NoHo Husker	22	20	16	0	-	Indiana	58	58
26	oprah's foot fungus	22	16	12	8	-	Louisville	58	106
30	The Grand Puba	21	16	12	8	-	Indiana	57	73
30	Up the bracket	25	16	8	8	-	Georgetown	57	73
32	JF1Edge CN	22	22	4	8	-	Indiana	56	72
33	The Champion's Bracket	21	18	8	8	-	Louisville	55	103
34	tsimo	22	16	8	8	-	Louisville	54	102
35	Die Superklammer	23	14	8	8	-	Louisville	53	101
35	Can Cosgrove touch holy water?	21	16	8	8	-	Georgetown	53	69
35	Tim Miles' Bifocals	23	18	12	0	-	Michigan St.	53	53
35	David J's Okay Bracket	25	20	8	0	-	Indiana	53	53
39	Skers's Best Bracket	22	18	4	8	-	Louisville	52	100
40	Jackrabbits Gone Wild	21	18	4	8	-	Indiana	51	67
41	WWTMD (What Would T-Magic Do)	24	18	8	0	-	Michigan St.	50	50
42	OB Blazers 2	20	16	12	0	-	Duke	48	48
42	Leaf Buckets	22	22	4	0	-	Indiana	48	48
44	Jon's Bag Of SUCK	18	18	8	0	-	Florida	44	44
45	The Approved Solution	21	18	4	0	-	Indiana	43	43
46	ScarletandCream's Bracket	23	0	0	0	-	No Pick	23	23
47	Ryan's Primo Bracket	-	-	-	-	-	No Pick	0	0

GOOOOOOOD LUCK EVERYONE.

Your current reader leader is BUBBASAN. Hurray, Bubbasan!

You may also notice that a certain staff member is currently on top as well. I'm not eligible to win anything but pride, but I need Syracuse to win to keep David from usurping me. SO GO ORANGE.

Rank	Bracket	1	2	3	4	Semis	Finals	Points	Possible Pts
1	Support Barney Cotton!	20	18	16	16	-	Ohio St.	70	70
1	Bubba's Buckets o' Fun	24	22	16	8	-	Kansas	70	70
3	Tracy's Bracket	25	20	16	8	-	Indiana	69	85
3	*David McGee	23	22	16	8	-	Duke	69	85
5	QCHusker's Dandy Bracket	22	18	12	16	-	Louisville	68	116
5	Show Me The Munny!	24	24	12	8	-	Ohio St.	68	68
5	Ruesch's Dumb Picks	22	22	16	8	-	Ohio St.	68	68
8	Lakes' dog made these picks	23	20	16	8	-	Louisville	67	115
8	Jessica's Wabbit Bwacket	21	22	16	8	-	Florida	67	67
10	David's Dandy Bracket	24	18	8	16	-	Kansas	66	82
10	Brandon's Boss Bracket	22	20	16	8	-	Louisville	66	114
10	NIT	22	16	20	8	-	Ohio St.	66	66
10	Dougie McBrackets	22	20	16	8	-	Indiana	66	82
14	Husker Mike's Wild-a$$ed Guess	21	20	16	8	-	Ohio St.	65	65
15	BO-urne Loco-acy	24	24	16	0	-	Kansas	64	64
15	NoNubzInMarch	22	22	12	8	-	Gonzaga	64	64
15	coleh's Terrific Bracket	20	20	16	8	-	Michigan	64	112
15	Icey's Great Bracket	22	22	12	8	-	Louisville	64	112
19	Mike's Marvelous Bracket	19	20	16	8	-	Gonzaga	63	63
19	Jigglebelly	21	22	12	8	-	Louisville	63	111
21	Tim Miles is a God Among Men	20	20	12	8	-	Indiana	60	76
21	Crolions's Choice Bracket	20	24	16	0	-	Indiana	60	60
23	Fear the Fro	23	20	16	0	-	Marquette	59	59
23	Herbie's Bag of Tricks	23	20	8	8	-	Indiana	59	59
23	My Bracket Sucks	21	22	8	8	-	Louisville	59	107
26	Caleb's Bracket	22	20	16	0	-	Indiana	58	58
26	Very very bad bracket	20	18	12	8	-	Indiana	58	74
26	NoHo Husker	22	20	16	0	-	Indiana	58	58
26	oprah's foot fungus	22	16	12	8	-	Louisville	58	106
30	The Grand Puba	21	16	12	8	-	Indiana	57	73
30	Up the bracket	25	16	8	8	-	Georgetown	57	73
32	JF1Edge CN	22	22	4	8	-	Indiana	56	72
33	The Champion's Bracket	21	18	8	8	-	Louisville	55	103
34	tsimo	22	16	8	8	-	Louisville	54	102
35	Die Superklammer	23	14	8	8	-	Louisville	53	101
35	Can Cosgrove touch holy water?	21	16	8	8	-	Georgetown	53	69
35	Tim Miles' Bifocals	23	18	12	0	-	Michigan St.	53	53
35	David J's Okay Bracket	25	20	8	0	-	Indiana	53	53
39	Skers's Best Bracket	22	18	4	8	-	Louisville	52	100
40	Jackrabbits Gone Wild	21	18	4	8	-	Indiana	51	67
41	WWTMD (What Would T-Magic Do)	24	18	8	0	-	Michigan St.	50	50
42	OB Blazers 2	20	16	12	0	-	Duke	48	48
42	Leaf Buckets	22	22	4	0	-	Indiana	48	48
44	Jon's Bag Of SUCK	18	18	8	0	-	Florida	44	44
45	The Approved Solution	21	18	4	0	-	Indiana	43	43
46	ScarletandCream's Bracket	23	0	0	0	-	No Pick	23	23
47	Ryan's Primo Bracket	-	-	-	-	-	No Pick	0	0

GOOOOOOOD LUCK EVERYONE.

What's going on, Corn Nation?

2013-03-19T18:11:49Z

My name is Erik. I'm from Lincoln, Nebraska. I'm a big Nebraska football, baseball, and basketball fan. Just joined Corn Nation, but been following CornNation for quite a while on Twitter. You can follow me on Twitter: @HuskerInsanity. I'm not afraid to voice my opinion on certain things related to Husker football, baseball, and basketball. I also like to tweet about stuff other than sports.

I'm a Twitter addict so go ahead and give me a follow!

Nebraska Football 2013: Who Starts at RB?

2013-03-16T08:55:30Z

via www.huskers.com

The Departed:

Rex Burkhead (#22)
Aaron Green (#2)
Braylon Heard (#5)

As reported on Corn Nation several months back, Heard and Green have both transferred out; Green to TCU and Braylon Heard might be going to Kentucky(!?). One of them was projected to get some substantial carries in 2013, but apparently fell behind Ameer Abdullah in 2012 and opted to chase their dreams elsewhere.

(Burkhead has obviously graduated.)

Guys Already/Currently on Roster:

Ameer Abdullah (#8)
Imani Cross (#32)
King Frazier (#23)
Murat Kuzu (#24)
Graham Nabity (#29)
Jordan Nelson (#39)

Kuzu, Nabity, and Nelson probably won't be in the discussion because they're all low-tier guys, so the battle here really comes down to Abdullah (the most likely consensus starter), Cross, and Frazier. However, I'd like to throw a wrench in the discussion and suggest that Abdullah possibly move to a greater position of need (WR anyone?) and then say that Cross or Frazier take over the primary load of carries.

Cross is your big back. He's 6'1", 225 lbs. That's Burkhead level of beef. Frazier, at 6'0", 220 lbs., brings some noteworthy beef in his own right, so one has to think the tandem should really be between the two of them given the style that the offense produced with Burkhead as the workhorse.

Meanwhile Abdullah's a fleet-footed 5'9" 190 lb. guy who can do great things but seems kind of shaky if asked to carry the ball 15+ times a game in this conference. There are people in his camp for good reason, but I don't think the Abdullah-to-start meme is a foregone conclusion just yet.

Tentative vote right now is for Cross because he's got the build of a solid back. All he needs to do is slap on a pair of Rex-style gloves and he'll be good to go.

Guys Coming In:

Terrelle Newby (#??)
Adam Taylor (#??)

It could cause some drama, positive and negative, if Newby or Taylor come in and rip the starting job away from any of the three projected front-runners, but these guys are essentially highly rated RBs brought in to fill the void that Heard and Green left.

So... QUESTIONS!

1. If Abdullah is moved, who becomes the starter?

2. What numbers do Newby and Taylor wear? Do they go anywhere near the #2 and #5 that Green and Heard left behind? Is that appropriate? Do we even care?

3. Can Newby and Taylor beat out Abdullah but not Cross or Frazier because Cross/Fraizer are just built more like Burkhead? MR what the hell are you talking about and are you biased towards bigger backs?

Discuss!

via www.huskers.com

The Departed:

Rex Burkhead (#22)
Aaron Green (#2)
Braylon Heard (#5)

(Burkhead has obviously graduated.)

Guys Already/Currently on Roster:

Ameer Abdullah (#8)
Imani Cross (#32)
King Frazier (#23)
Murat Kuzu (#24)
Graham Nabity (#29)
Jordan Nelson (#39)

Tentative vote right now is for Cross because he's got the build of a solid back. All he needs to do is slap on a pair of Rex-style gloves and he'll be good to go.

Guys Coming In:

Terrelle Newby (#??)
Adam Taylor (#??)

So... QUESTIONS!

1. If Abdullah is moved, who becomes the starter?

2. What numbers do Newby and Taylor wear? Do they go anywhere near the #2 and #5 that Green and Heard left behind? Is that appropriate? Do we even care?

Discuss!

Turner Gill Headed for FBS School

2013-03-07T10:09:13Z

Actually, Liberty University is becoming one of the wealthiest and largest schools in the country and is looking to get its team bowl eligible. From the article:

Falwell said in an interview. He said he aims to carry out his father’s vision: “To create for evangelical Christians what Notre Dame is for Catholics and Brigham Young is for Mormons.”

Wild speculation, but if this happens, one has to wonder if Ron Brown might jump ship.

Actually, Liberty University is becoming one of the wealthiest and largest schools in the country and is looking to get its team bowl eligible. From the article:

Falwell said in an interview. He said he aims to carry out his father’s vision: “To create for evangelical Christians what Notre Dame is for Catholics and Brigham Young is for Mormons.”

Wild speculation, but if this happens, one has to wonder if Ron Brown might jump ship.

CN Cookbook - Pork Tenderloin in Wine and Dijon sauce

2013-02-26T03:38:59Z

Like many old cooks I rarely work off of a recipe card. This recipe is mostly from memory/experience, but I referred to one here. Still. Follow your eye and your experience as far as measured amounts are concerned. The aroma of the pork, dijon, peppers, wine and cream while this is cooking is extraordinary..

Ingredients:

1 pork tenderloin 1 to 1 1/2 pound - Hormel shrink wrapped or from your butcher are perfect.

Fresh ground black pepper

Dijon Mustard. Coarse or smooth ground. I prefer coarse

Olive oil and butter

Green pepper corns(if you have them)

Whipping cream(Heavy cream)

Dry white wine,

*No SALT is needed. The Dijon has plenty.

Preparation:

Butterfly the tenderloin. Then cut across the grain. approx. 3/8 inch thick. Or just cut into medallions. Grind some pepper on the meat and then coat one side with Dijon. A spoon or a basting brush works well.

Cooking:

Heat pan, add olive oil to coat bottom of large fry pan.

Saute pork until lightly browned. Add tsp. or two of butter. Stir around. Until light to medium browned. Remove from heat. With tongs remove the pork. Set aside on a warm platter. Drain most excess oil from fry pan.

Return pan to heat , Add 3 crushed green peppercorns (not a deal breaker if you don't have them) to the brown bits in the pan and two heaping Tbl. spoons of Dijon. Heat for a moment on high. Add 1/4 cup cream to pan. Stir in. Add 1/4 cup of wine. Bring to boil and reduce for 1 minute.

Add sauce to warmed platter of tenderloin.

Serve alone or on rice with rosemary or basil.

Asparagus or Broccoli with a spritz of lemon are a nice side dish along with a green salad or whatever else you may prefer.

*If you need more sauce, return the pan to high heat. Add 1/4 cup of wine to deglaze the pan. Stir constantly. Slowly add cream until desired consistency and reduce slightly.

Like all dishes with a cream sauce from scratch it is not difficult to do but does take some time to get the sauce right. Warm the platter, cover the tenderloin. Get the sides close to done and finish your sauce.

Perfection is not the goal. Good taste and having fun doing it are the key. My wife and I have made this for many years. The kids loved it then and now.

bon appetit

Ingredients:

1 pork tenderloin 1 to 1 1/2 pound - Hormel shrink wrapped or from your butcher are perfect.

Fresh ground black pepper

Dijon Mustard. Coarse or smooth ground. I prefer coarse

Olive oil and butter

Green pepper corns(if you have them)

Whipping cream(Heavy cream)

Dry white wine,

*No SALT is needed. The Dijon has plenty.

Preparation:

Cooking:

Heat pan, add olive oil to coat bottom of large fry pan.

Add sauce to warmed platter of tenderloin.

Serve alone or on rice with rosemary or basil.

Asparagus or Broccoli with a spritz of lemon are a nice side dish along with a green salad or whatever else you may prefer.

*If you need more sauce, return the pan to high heat. Add 1/4 cup of wine to deglaze the pan. Stir constantly. Slowly add cream until desired consistency and reduce slightly.

Perfection is not the goal. Good taste and having fun doing it are the key. My wife and I have made this for many years. The kids loved it then and now.

bon appetit

Womens Hoops - Nebraska hosts that team from Iowa today.

2013-02-24T19:56:29Z

2:00 pm at the Bob on BTN

The Huskers may clinch a first round bye in the March 7-10 Big Ten Tournament with a win today.

From the OWH:

When asked about Iowa; Connie Yori said " “They’re in need of a win and this is a big game for them,” “We’ve played (each other) four times since last January and every one has been tough and been close."

Also: * Senior Lindsey Moore was named one of seven finalists for the Nancy Lieberman Award, presented annually by the Rotary Club of Detroit to the nation's top point guard. It is the second straight season that Moore has been a finalist for the award.

2:00 pm at the Bob on BTN

The Huskers may clinch a first round bye in the March 7-10 Big Ten Tournament with a win today.

From the OWH:

Request for help

2013-02-13T03:57:02Z

Hi Nebraska fans. I'm working on a statistical project with Big Ten men's basketball. In order for it to be complete, I need to find play by play accounts of each game--including substitution data. Some of the schools in the conference provide this on their athletics department website, but others don't. Unfortunately, Nebraska is one of those that doesn't. If anyone knows where I could find more complete play by play accounts, I'd appreciate it if you'd let me know. Thanks in advance.

Husker Women's Basketball Tips off at Northwestern Now!!

2013-02-08T01:01:57Z

Unofficial game thread.

The game is on BTN.

I thought I would take the opportunity to make a fan post and promote tonight's game.

The Huskers have a very scrappy team with some real play makers. This is an important game for them.

Two of our players were recognized as B1G players of the week.

It should also drive the nail in the coffin over who is the REAL NU in the B1G.

Go Big Red . Get a win on the road.

Unofficial game thread.

The game is on BTN.

I thought I would take the opportunity to make a fan post and promote tonight's game.

The Huskers have a very scrappy team with some real play makers. This is an important game for them.

Two of our players were recognized as B1G players of the week.

It should also drive the nail in the coffin over who is the REAL NU in the B1G.

Go Big Red . Get a win on the road.

CN Cookbook-Smoked Cornish Game Hens

2013-02-06T03:19:50Z

I’ve done a few of these hens before and they are a great way to feed the family with very little time into the preparation, except for the brining process. Brining the hens are going to add a lot of flavor to them. I’ve done this with chicken before and was surprised at the difference it made in the flavor.

The first thing I did was mix up a brining solution to soak the hens. I started with a clean bucket large enough to hold 2 gallons of water and the 4 hens I’m smoking. Here are the ingredients I mixed into the bucket:

2 Gallons water
2 cups Kosher salt
3 cups Sugar
4 TBS Black pepper
¼ cup Worcestershire
1 TBS Thyme
1 TBS Poultry seasoning
1- 12 oz. bottle Corona
Mix all the ingredients together in the water then place the hens into the water and use a plate weighted down to keep the hens completely submerged. You will need to keep the brine mixture between 30 and 40 degrees so I would suggest placing the bucket in the fridge. Let the hens brine for about 4 hrs. or even overnight. The great thing about this process is that you can add other spices, herbs, flavorings, etc. in to the bucket with the salt water solution and it will get drawn into the meat as well, and thereby flavor the meat even more.

After removing the hens from the brine solution, dry them off and season the outside with whatever seasoning you like most. You should place all 4 hens on the same rack to ensure they get equal heat and smoke. You will want to maintain a temp of 225 degrees for about 3 hrs, or until the internal temp in the breast reaches 165 degrees. Any higher temp than that could dry out the meat.

I used a combination of Mesquite and Cherry to smoke mine and the results were awesome!!! I pulled them from the smoker at 165, let them cool for 15 min. and tore into them!!! I served them with a side of baked beans to complete the meal. These cook so well in the smoker that it has become a favorite of mine. I think I'll do some Pheasant this fall, another recipe for the future. These can also be cooked in the oven as well, adjust the temp to 350, and they turn out just as good! Cooking time will be less.

CN Cookbook - Prosciutto Pie

2013-02-06T03:04:33Z

My family and friends love this one. It is a recipe I received twenty years ago from a friend that owned a small bistro in the University area of Minneapolis.He usually served it at Sunday brunch. Late Fall and early Spring.

Sadly he is gone. He is fondly remembered.

Eqpt/Utensils required:

Oven

Deep Pyrex or glazed ceramic pie dish, 9"

Ingredients:

Pie crust : Frozen or homemade is fine for this dish. If you make a good pie crust and want to do so, have at it. Thin to medium works best ,

1 lb each.

Prosciutto(sliced paper thin)

Provalone(sliced)

Baby Swiss(sliced)

I ea. Large red and yellow bell pepper or three medium sized.

1 bunch fresh spinach leaves.

Early Prep:

Preheat oven to 325

Very lightly brown/crisp botton crust in oven. Set aside

Rub peppers with olive oil. place in a paper bag in a 275 degree oven. When you smell the sweet bell pepper aroma and the skin is wrinkled they are done. Set aside to cool.

Cut the stems from the spinach. Rinse. Set aside in fridge.

Peel skins with paring knife from cooled peppers. Slice into ribbon sized pieces.

Final Prep:

In bottom crust layer as follows. Prosciutto,cheese, peppers,spinach. lightly press down with your hand and repeat. Alternate the cheese with each layer. Feel free to alternate the layers after the first one.

Add top crust. pinch all around making a tight seal. Vent four times with paring knife.

Place in 350 degree oven until crust is golden and cheese is bubbly.

Allow to "set up" for 15 mins or so. stick a butter knife in like mom used to do. You will know when it is ready to serve.

As side dishes. A spring green mini salad.

Broiled salmon or halibut. Chilled. Served with a sour cream and fresh dill garnish. Or softened cream cheese with "Old bay" seasoning

It does take some prep work. Except for the crust most of the work can be done a day ahead.. This is a 4 lb. pie so it easily serves 8 to 12, especially with any of the sides or appetizers.

Sadly he is gone. He is fondly remembered.

Eqpt/Utensils required:

Oven

Deep Pyrex or glazed ceramic pie dish, 9"

Ingredients:

Pie crust : Frozen or homemade is fine for this dish. If you make a good pie crust and want to do so, have at it. Thin to medium works best ,

1 lb each.

Prosciutto(sliced paper thin)

Provalone(sliced)

Baby Swiss(sliced)

I ea. Large red and yellow bell pepper or three medium sized.

1 bunch fresh spinach leaves.

Early Prep:

Preheat oven to 325

Very lightly brown/crisp botton crust in oven. Set aside

Rub peppers with olive oil. place in a paper bag in a 275 degree oven. When you smell the sweet bell pepper aroma and the skin is wrinkled they are done. Set aside to cool.

Cut the stems from the spinach. Rinse. Set aside in fridge.

Peel skins with paring knife from cooled peppers. Slice into ribbon sized pieces.

Final Prep:

Add top crust. pinch all around making a tight seal. Vent four times with paring knife.

Place in 350 degree oven until crust is golden and cheese is bubbly.

Allow to "set up" for 15 mins or so. stick a butter knife in like mom used to do. You will know when it is ready to serve.

As side dishes. A spring green mini salad.

Broiled salmon or halibut. Chilled. Served with a sour cream and fresh dill garnish. Or softened cream cheese with "Old bay" seasoning

It does take some prep work. Except for the crust most of the work can be done a day ahead.. This is a 4 lb. pie so it easily serves 8 to 12, especially with any of the sides or appetizers.

CN Cookbook: Glazed Pork Chops.

2013-02-05T22:54:37Z

Simple and easy.

4 thick cut pork chops (Bone in preferred, but boneless is alright)

1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Raw Sugar (Brown sugar is allowed, raw is better)
1 Tbsp Kosher Salt
1 Tbsp Ground Black Pepper (freshly ground is best)

1/2 cup Honey
1/2 cup Balsamic Vinegar

Combine honey and vinegar and put aside (whisk is easiest).

Combine onion and garlic powders, sugar, salt and pepper. Take room temperature chops and season LIBERALLY with seasoning.

Go to grill and warm up on high for 10 minutes. You can use a grill pan and/or cast iron indoors, but best to have a good ventilation system, otherwise don't do that.

When grill is hot, place chops on grill, close lid, wait 2 minutes. After 2 minutes, lift lid and turn chops 90 degrees. Close lids, wait 2 more minutes.

After 2 minutes, raise lid and baste chops with honey/balsamic glaze liberally with basting brush, and then flip. Close lid, wait 2 minutes.

After 2 minutes again, lift lid and turn chops 90 degrees then baste with honey/balsamic glaze liberally again. Close lids, wait 2 more minutes.

After those 2 more minutes, take chops and place in aluminium foil pouch to rest for 5-7 minutes. Take unused glaze and serve individual servings for each chop.

After 10 minutes, put chops on plate. Put accompanying items on plate. Say grace, then eat (You will then realize when the bone-in chops are good, as you will then have a handle to hold these things as you eat every savory piece)

(2 minutes a turn gives you a medium chop. If you're a scaredy cat and believe you need to eat your pork well done, then go 3 minutes instead.)

Simple and easy.

4 thick cut pork chops (Bone in preferred, but boneless is alright)

1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Raw Sugar (Brown sugar is allowed, raw is better)
1 Tbsp Kosher Salt
1 Tbsp Ground Black Pepper (freshly ground is best)

1/2 cup Honey
1/2 cup Balsamic Vinegar

Combine honey and vinegar and put aside (whisk is easiest).

Combine onion and garlic powders, sugar, salt and pepper. Take room temperature chops and season LIBERALLY with seasoning.

Go to grill and warm up on high for 10 minutes. You can use a grill pan and/or cast iron indoors, but best to have a good ventilation system, otherwise don't do that.

When grill is hot, place chops on grill, close lid, wait 2 minutes. After 2 minutes, lift lid and turn chops 90 degrees. Close lids, wait 2 more minutes.

After 2 minutes, raise lid and baste chops with honey/balsamic glaze liberally with basting brush, and then flip. Close lid, wait 2 minutes.

After 2 minutes again, lift lid and turn chops 90 degrees then baste with honey/balsamic glaze liberally again. Close lids, wait 2 more minutes.

After those 2 more minutes, take chops and place in aluminium foil pouch to rest for 5-7 minutes. Take unused glaze and serve individual servings for each chop.

(2 minutes a turn gives you a medium chop. If you're a scaredy cat and believe you need to eat your pork well done, then go 3 minutes instead.)

CN Cookbook: Bacon Cheeseburger Soup

2013-02-04T17:12:06Z

I was very skeptical about this recipe, but a friend talked me into it. The family really liked it, so it will be used often. If you are a "tinkerer" this soup is tailor made for alterations and tweaking.

Ingredients

1 pound ground beef
8 slices bacon
2-3 Tbsp diced onion
2 carrots, peeled and diced
2 cloves garlic, chopped
1/4 c flour
3 1/2 c beef broth (or 2 c beef broth + 1 can or bottle of beer)
1 large potato (I use Yukon Gold), cut into 1/2" cubes
2 Tbsp ketchup
1 tsp mustard
1 Tbsp worcestershire sauce
1 can (14.5 ounce) diced tomatoes (my kids don't like tomato chunks so I use a pint jar of home-canned tomatoes and puree them)
1 c milk
2 c shredded cheddar cheese
cayenne to taste
black pepper to tase
4 Tbsp dill pickle, diced (optional)
toasted hamburger bun (cut into chunks) or croutons (optional)

Preparation:

Brown the hamburger in a frying pan. Drain off fat and move hamburger into a large sauce pan (no heat under the sauce pan yet). Keep the frying pan handy for sauteing veggies.
Cook the bacon by whatever method you prefer (I microwave it). Reserve some grease and put into frying pan. Cut the bacon into 1 inch chunks and put into sauce pan with hamburger.
Place onions and carrots into frying pan and cook in grease until tender. Add garlic and cook for about 1 minute. Mix in flour and let it cook for 2-3 more minutes. Add more grease (from hamburger or bacon) if necessary. Scrape veggies/flour into sauce pan. You won't need the frying pan anymore.
The beef, bacon and veggies should be in the sauce pan. Start medium heat under the sauce pan and add broth (or broth/beer), potato, ketchup, mustard, worcestershire, and tomatoes. Bring to a boil, reduce heat and simmer until potatoes are tender (15 minutes)
Remove from heat and allow to cool for several minutes. Add milk and cheese (if you add these when the soup is still boiling hot, they will just gum up into globs of stuff that Salt Creek can probably explain scientifically). Stir to mix the milk and cheese. Add cayenne and black pepper to taste.

Serve garnished with chunks of toasted hamburger bun or croutons (optional) and some of the diced dill pickle (also optional). I didn't think I would like the dill pickle garnish, but it was actually really tasty.

This is a very hearty (filling) soup. It is great when made a day or 2 ahead of time and then put into a crock pot (on low) to reheat.

Ingredients

Preparation:

This is a very hearty (filling) soup. It is great when made a day or 2 ahead of time and then put into a crock pot (on low) to reheat.

CN Cookbook - Church social /Company Picnic Jello

2013-02-04T02:12:23Z

Utensils/Tools/appliances needed:

A stove or a reasonable facsimile thereof to boil water.

A big spoon to stir with. Wood or plastic are fine An oar, boat paddle or 2x4 will suffice in a pinch.

Gigantic stock pot. Cattle trough, etc.

A shit load of tupperware containers to pour this stuff into and two empty refrigerators.

Ingredients:

72 packages of Jello (Flavor/Color Options to be discussed further down) C.mon. The stuff is cheap.

Water as per instructions.

36 packages of Birdseye frozen peas. Or lima beans if that is how you roll .

5 lbs. Shaved carrots

5 jars of mayo or Dorothy Lynch.

*If you are really kinky, Mini-marshmallows.

Preparation"

Boil water. Dump the stuff in the humongous stockpot, trough,etc..

Add peas or lima beans. If you are really adventurous feel free to mix and match.

Pour in to tupperware containers and refrigerate until set.

Set jars of mayo/DL in sun for 4 hours.

Serving suggestions:

Take to picnic . Place containers on picnic table. Big spoon fulls on single paper plate. Add HEAPING TBSPs of Mayo/DL dressing. Smoosh around. Add carrots and/or marshmallows as garnish.

As for color or flavor. I suggest Lemon. It makes the peas/lima beans look blue. Nothing quite like blue vegetables to get your attention.

Historical footnote.

As a child I was kidnapped by well meaning yet completely clueless people. I was taken to Counciltuckey and I SAW this being served and CONSUMED. Those that survived the botulism were incarcerated for 20 yrs. Just on principle. I swam the Missouri river back to safety.

p.s.

I tried to take a pic. My camera broke in the attempt.

Utensils/Tools/appliances needed:

A stove or a reasonable facsimile thereof to boil water.

A big spoon to stir with. Wood or plastic are fine An oar, boat paddle or 2x4 will suffice in a pinch.

Gigantic stock pot. Cattle trough, etc.

A shit load of tupperware containers to pour this stuff into and two empty refrigerators.

Ingredients:

72 packages of Jello (Flavor/Color Options to be discussed further down) C.mon. The stuff is cheap.

Water as per instructions.

36 packages of Birdseye frozen peas. Or lima beans if that is how you roll .

5 lbs. Shaved carrots

5 jars of mayo or Dorothy Lynch.

*If you are really kinky, Mini-marshmallows.

Preparation"

Boil water. Dump the stuff in the humongous stockpot, trough,etc..

Add peas or lima beans. If you are really adventurous feel free to mix and match.

Pour in to tupperware containers and refrigerate until set.

Set jars of mayo/DL in sun for 4 hours.

Serving suggestions:

Take to picnic . Place containers on picnic table. Big spoon fulls on single paper plate. Add HEAPING TBSPs of Mayo/DL dressing. Smoosh around. Add carrots and/or marshmallows as garnish.

As for color or flavor. I suggest Lemon. It makes the peas/lima beans look blue. Nothing quite like blue vegetables to get your attention.

Historical footnote.

p.s.

I tried to take a pic. My camera broke in the attempt.