FanPost

EATING THE ENEMY: ARIZONA WILDCATS

Casey Sapio-USA TODAY Sports

The sheriff is coming.

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via assets.sbnation.com

"What did he say?"

"He said the sheriff is near."

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via i154.photobucket.com

After night game after night game, I'm ready for a break. What's that? A 12:30pm game? NOOOOOOOOOOOOO! Why won't you let me sleep in, Larry Scott? WHY? Jeebus, a 12:30 start means I'll be loaded with so mnay shotgunned Coors Light before kickoff, I doubt I'll make it to halftime.

This week Arizona visits Memorial and with the early start time (seriously, I was getting used to accomplishing soooooo much before the Cal game started) we're going brunch all up in here. Why? Because the state of Arizona is a shit hole and I want nothing to do with their food scene. So what better way to celebrate Rich Rod's western roots than with:

The Hangtown Fry

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via www.kqed.org

Harumph! Harumph! Harumph!

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via 25.media.tumblr.com

"Give Rich Rod a harumph!"

INGREDIENTS:

12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
¼ cup flour
7 eggs
½ cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced
Hot sauce, for serving

METHOD:

Pat oysters dry, and season with salt and pepper; set aside. Put flour, 1 beaten egg, and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6–8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate, and garnish with remaining bacon and scallions.

Recipe via Saveur.com

And what better to serve with an early morning meal than Irish Coffee! Because nothing gets your day going like good ol' fashion booze.

IRISH COFFEE

Ingredients:

1 ½ oz. of Jameson Irish whiskey

5-7 oz. hot coffee or 2 shots of espresso

1-2 tsp. brown sugar

Fresh whipped cream

Method:

Run hot water slowly over a glass mug until it’s at room temperature or hotter, and then dry it (pouring hot coffee into a cold glass could cause it to crack)

Add brown sugar to mug

Pour in whiskey

Add coffee or espresso, leaving room at top for whipped cream

*To make cold Irish coffee chill the sweetened coffee before adding the whiskey

Stir until sugar is completely dissolved

Set whipped cream on drink

Do not stir (drink stays warmer longer with the cream sitting on top)

Recipe via Irishcentral.com



Happy stampeding cattle through the Vatican 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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