Mack's Corner

This Week

This week 01-27-15

I think I'll make a good Cheerleader

I got an invitation a few weeks ago to be a Miami Dolphins Cheerleader. I was kinda surprised because I didn't think they had male cheerleaders. I went to their web page but it was all girls, maybe I'm going to be the first? I also thought that maybe they thought I was a girl and I got it by mistake. I know lots of girls that have simi-male names like Bobbie, Billie, Sam (short for Samantha), Willie (short for Williemenia). And there are women who go by initials, my sister is always getting "Dear Mr Oates" letters because she does that. But "Mack"? It says "Dear Mack" on the email. I guess your name could be Sally Macintosh and you could be called "Mac", but no "K".  It says I have to be 18 and a High School Graduate, but that's all. So I'm thinking this could be the chance of a lifetime, every young boy's dream. Hang out with 40 pretty girls and get paid to stand on the sidelines at NFL games, I bet you even get free hot dogs. It says I have to make the team, but if I'm the only guy, who's my competition. I've never seen any NFL Cheerleaders do all that flipping stuff like they do in college, so I bet all I have to do is stand there and watch, maybe a few high kicks here and there. I sent in my application, I'm still waiting to hear. You don't think they made a mistake do you? I hope not. I've never been on the sidelines at an NFL game, I'm kinda looking forward to it.

God's like that: We mistake who he is all the time. We hear people say all kinds of things about God, but we've never really checked it out. The Bible is full of stories about him, stories that he published. If you've never read God's account of what God did, then it's just a "he said she said"
kind of thing. You really need to hear it from God…

I wonder if I can take off 4 months and move to South Beach for the season. I probably need to go a little early and work on my tan…. Go Dolphins!


Cooking 220 - 2 pans, 2 burners, 20 minutes - Living Well - Mediterranean Diet:

I love the idea of salad with grains. There are so many combinations and flavors. You can add lemon juice, vinegar, herbs, spices, Hot sauce.. etc to any of these salads. And Egg on top makes it even better. You'll get the idea after you read through these recipes. A regular salad with some kind of grain added. Then seasoned.

Black And Wild Rice Salad With Roasted Squash

1½ cups black rice
½ cup wild rice
Kosher salt
½ medium butternut squash, peeled, seeds removed, cut into pieces
½ cup olive oil, divided
Freshly ground black pepper
¼ cup red wine vinegar
2 teaspoons honey
2 scallions, thinly sliced
1 cup pomegranate seeds (optional .. too big of a hassle)
1 cup microgreens or sprouts
½ cup roasted pistachios, chopped (or almonds, pecans, walnuts)

Also Try It With:
Any grain (except amaranth)
Preheat oven to 450°. Cook black rice and wild rice in a large pot of boiling salted water until tender, 35–40 minutes; drain and rinse, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.

Meanwhile, toss squash with ¼ cup oil on another baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 20–25 minutes; let cool.

Whisk vinegar, honey, and remaining ¼ cup oil in a large bowl. Add black rice and wild rice, squash, scallions, pomegranate seeds, microgreens, and pistachios; season with salt and pepper and toss to combine.

Do Ahead:
Salad (without microgreens) can be made 4 hours ahead. Cover and chill.


Apple Cider–Cooked Farro

1 bay leaf
2 cups apple cider
Kosher salt
1 cup semi-pearled farro
2 tablespoons apple cider vinegar
2 tablespoons olive oil
Freshly ground black pepper
½ small celery root (celeriac), peeled, cut into matchsticks
½ medium sweet-tart apple, cored, cut into matchsticks
¼ small red onion, thinly sliced
½ cup fresh parsley leaves with tender stems
½ cup coarsely chopped black olives
1 ounce Pecorino, shaved

Combine bay leaf, apple cider, and 2 cups water in a medium saucepan; season with salt. Bring to a boil, reduce heat to medium-high, and add farro. Simmer until al dente, 25–30 minutes; drain. Spread out on a rimmed baking sheet; let cool.
Toss farro, vinegar, and oil in a large bowl; season with salt and pepper. Add celery root, apple, onion, parsley, olives, and Pecorino and toss to combine; season with salt and pepper.


Stir-Fried Grains With Shrimp And Eggs

4 shallots, thinly sliced
2 star anise pods (optional)
½ dried chile de árbol or ½ tsp. crushed red pepper flakes
5 tablespoons vegetable oil, divided
Kosher salt
12 oz. deveined peeled rock shrimp, or large shrimp, cut into ¾” pieces
4 cloves garlic finely chopped
2 tablespoons chopped peeled ginger
2⅓–3 cups cooked grains (such as sorghum, semi-pearled farro, or barley)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil (Start with only 1 tsp and taste it first)
4 large eggs
1 red chile, with seeds, thinly sliced into rounds
1 cup fresh cilantro, basil, and/or mint leaves


Combine shallots, star anise, if using, chile de árbol, and 3 Tbsp. vegetable oil in a large wok or skillet and cook over medium-high heat, stirring often, until shallots are golden, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; discard star anise and red chile. Season shallots with salt.

Increase heat to high; cook shrimp, garlic, and ginger in wok, tossing, until shrimp are cooked through, about 3 minutes. Transfer to another plate.
Heat 1 Tbsp. vegetable oil in wok; add grains, pressing evenly against bottom and sides of wok. Cook until grains crackle, about 1 minute; toss and press against pan again. Cook until lightly toasted, about 4 minutes. Add shrimp, soy sauce, vinegar, and sesame oil. Cook, tossing, until liquid is absorbed, about 1 minute.

Heat remaining 1 Tbsp. vegetable oil in a medium nonstick skillet over medium-high heat. Fry eggs until whites are set but yolks are still runny, about 3 minutes. Top grains with eggs, crispy shallots, red chile, and herbs.  


Posted by Mack Oates at 2:40 PM