Peiser: How Vanderbilt can win

VandyMania's Hal Peiser lets us know how Vandy can upset Arkansas today and shares another one of his favorite tailgating recipes with us.

How Can Vanderbilt Win?

 

For Vanderbilt to win this game, Lamar Divens, Theo Horrocks, Ralph McKenzie, and Gabe Hall will have to step up and play career games.  Middle linebacker Jonathan Goff will have to plug up the holes and get in on a lot of tackles.  Our safeties will have to guess right more often than not that each attempted hand-off is not a play-action pass.  They will have to cheat toward the run to help shave off a yard or two on the blast and iso plays.  All the while, our corners cannot get beat deep and cannot allow their receivers to run for several yards after the catch.

 

Johnson showed he can get to the perimeter on the bootleg with speed.  My guess is he will roll more to the weak-side than last week, as he doesn't want to fool with Moses Osemwegie.  Thus, Kevin Joyce will have to contain him, without being totally removed from backing up his interior teammates.

 

On offense, Vandy must hold onto the ball.  It will take a zero turnover game to win this one.  Additionally, we must maintain control of the ball for 32 or more minutes and limit Arkansas to around 65 total scrimmage plays.  That means Cutler must hit at least 65% of his passes.  The stat-line we need to see from him is 26 for 39 and 0 interceptions for 300 yards.  One of those completions needs to be a long one that either scores a touchdown or sets up a touchdown.  Can Earl Bennett impersonate Todd Yoder and contribute that long reception early in his freshman season?  That will open up enough running lanes for Jennings to run like he is Matt Snell or Jerome Bettis.  We cannot force him to carry the load and convert too many 3rd and 3 situations.  Thus, I expect us to throw short on first down to try to set up several 2nd and short situations.

 

If everything goes our way, we could beat Arkansas in a shootout:  something like 31 to 28.  The chances are slim, but it gives us something to hope for.

 

Tailgating For Vanderbilt vs. Arkansas

A Little Pig Sooey

By

Howell Peiser

 

Whoaaaaaaaaaaa Pig!  Sooey!  Vanderbilt fans attending the game Saturday evening in Fayetteville will hear the calling of the Razorbacks. What better way to counter this than to eat a little pig sooey, or pork chop suey to be exact.  What's great about this meal is it's a one-dish supper.

 

Let's get a few facts straight about chop suey.  Is it really a Chinese dish?  There are many accounts of chop suey being an American dish made by Chinese immigrants who came to the West Coast in the latter 19th century to work on the railroads.  That is only partially true.  The dish really is Chinese.  It just wasn't called chop suey until Chinese cooks tried to explain to American eaters what it was.  Chop suey translates to "mixed pieces."  The non-affluent Chinese of the 19th century basically ate chop suey every night, mixing whatever meat and vegetables they had together in a wok. 

 

Thus, there is no one set recipe for chop suey.  For our purposes, I will give a list of my favorite chop suey ingredients.  You can vary yours based upon your individual tastes.  Of course, if you do not eat pork, like me, you can use chicken just as easily.

 

If you will be tailgating in a parking lot near Reynolds Razorback Stadium, a wok can effortlessly be used on top of a small grill (with the grate removed).

 

Ingredients

(Serves 4 people)

 

10-12 Ounces Sliced Pork or Boneless, Skinless Chicken Breast

2 Tablespoons Vegetable Oil

4 Celery stalks, sliced thinly

1 Large Onion, sliced thinly

2 Large Scallions, sliced thinly

1 Cup Sliced Mushrooms

1 Cup Bean Sprouts

1 Large Red Bell Pepper, Thinly Sliced

1 Can Sliced Water Chestnuts

1 Cup Chicken stock (cooled)

1 Tablespoon Arrowroot Powder (or cornstarch)

2 Tablespoons Soy Sauce (make sure it is fermented)  

Salt and Pepper to taste

 

Cooking Instructions

 

Marinate the meat and sliced large onion in the soy sauce for 10-15 minutes.  Heat your wok (high heat), add the oil, and tilt the wok to thoroughly coat the bottom.  Drain the meat and onion, reserving the soy sauce.  Add the meat/onion mixture to the wok and begin stir-frying.

 

NOTE: To properly stir-fry (or chan), you must continually stir while the food is cooking.  As Martin Yan would say, "stir-fry and don't stare fry."  Continue to stir-fry until the meat is done.

 

Add the celery, mushrooms, red bell pepper, water chestnuts, and bean sprouts and stir for another two minutes or so to mix with the meat and heat thoroughly.

 

Take the arrowroot (or cornstarch) and mix it into the chicken broth.  Add the reserved soy sauce.   Stir briskly to dissolve the powder.  Move the food to the sides of the wok, creating a well in the middle.  Pour the sauce into the middle and then fold the food over it.  It is important to make sure the sauce cooks to destroy the possible bacteria left over from the marinating process.  Once it thickens, it should be cooked enough.

 

Add salt and pepper to taste, top with sliced scallions, and serve immediately.  Most people eat this over rice or noodles.  Consider brown rice or brown rice noodles for more nutrition.


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