FanPost

EATING THE ENEMY: WASHINGTON HUSKIES

Otto Greule Jr


An old high school friend of mine probably said it best, "Keep your head in the clouds, your feet in the sand, and never stick your hand in a beaver’s mouth." That was his yearbook quote, which was ultimately rejected. He instead opted for "Why buy when you can rent. Why rent when you can mooch."

All week long, I’ve been thinking about this post. And all week long on our excursions to the dog park, I wanted to get a photo of my pitbull Harriet playing with her dog park chew toy, er… husky friend Layla. That dog is a dimwitted, sun dodging dolt that lets Harriet drag her all over the park BY THE NECK! And keeps coming back for more. Alas.

But enough reminiscing. Next up, our Golden Bears travel north to Seattle via yacht

Uw_sarkwilcoxtosh_boat_medium_medium

via cdn2.sbnation.com

to battle the embattled Washington Huskies. Despite starting the season strong; posting a 4-0 record and a top 25 ranking, the Huskies are in free-fall mode with three straight losses. But a little fishing from a yacht might help us all out. That, or clubbing baby seals.

Yes folks, it’s that time again. So gather your clubs and relive the glory of that thread where Bears and Ducks unite to take on Fuskies! I just re-read all 1000+ comments. There’s some quality stuff in there.

But I digest...

This week we look to Seattle for inspiration and look no further than the West Coast’s treasure: Dungeness Crab! Why? A) they’re delicious, B) they’re slow, C) easily clubbed, and D) crab season is upon us.

Roasted Garlic Dungeness Crab with Garlic Noodles

Ingredients:

¼ Cup Fresh Garlic, minced
3 Tablespoons Shallots, minced
1 Tablespoon Light Brown Sugar
1 Teaspoon Red Chili Flakes
1 Tablespoon Fish Sauce
½ Tablespoon Cracked Black Pepper
8 Tablespoons Unsalted Butter
1 Tablespoon Olive Oil
1 Fresh Dungeness Crab, about 2-3 pounds
Lemon Wedges and Chopped Scallions, optional

Garlic Noodles (Serves 6)
1 Pound Chow Mein Noodles*
2 Tablespoons Fresh Garlic, minced
2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter
1-2 Tablespoons Maggi Seasoning
½ Tablespoon Light Brown Sugar
1/3 Cup Grated Parmesan Cheese

Crab: Carefully clean the live Dungeness Crab. Drop into a large pot of salted boiling water. Par cook for 5-6 minutes. Remove from the pot and let cool. Once the crab has cooled enough to handle, remove the top shell and apron and split the body in half. Using a kitchen mallet, crack the legs and claws but do not remove the meat.

In a dutch oven, heat up the butter and olive oil. Once the butter has almost melted, add the garlic and shallots. Lightly sauté for 1-2 minutes. Add sugar, chili flakes, fish sauce, and black pepper and cook for an additional minutes. Add the crab to the pot and stir well so that the crab is fully covered with the mixture. Cook on medium heat for an additional 2 minutes. Shake the pot to even the crab into one layer and place in the oven on 375 degrees for 8-10 minutes.

Noodles: Cook the noodles according to the direction on the package. Drain the noodles, reserving a few tablespoons of the starchy water. In a large sauté pan, melt the butter and olive oil. Add the garlic and sauté until aromatic but not browned, approximately 2-3 minutes. Add the sugar and Maggi. Stir until the sugar is dissolved. Remove the pan from the heat and quickly toss the noodles into the mixture. Add the cheese and toss the noodles ensuring that it is thoroughly covered. You may add a tablespoon of the pasta water as needed to loosen the pasta.

Recipe via theculinarychronicles.com

Or just go out and get a f*ckin' Jumbaco! I don't care.

Jumbaco-o_medium

via stream1.gifsoup.com

No matter what happens Saturday night, just remember that at least we won’t go 0-12 like the Huskies did in 2008. THE ONLY TEAM IN PAC 10/12 HISTORY TO DO SO!

Happy sun dodging and GO BEARS!

The opinions expressed in a FanPost are, in every way, reflective of the opinions of every California Golden Blogs Marshawnthusiast. Moreover, they are reflective of every employee of SBNation, including Tyler "Blez" Bleszinski.

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