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8/14/2019 McNeese Student Housing Newsletter November.pdf
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Important Upcoming Da
The Ocial Newsleer for MSU Hous
November 20
The McNeese State University Rodeo Team has had tremendous success this year with the
men's team taking rst place and the women's team placing second in the Northeast Texas
Community College Rodeo on October 10-12. Also in October, the men took rst and the
women took second place in the Southwest Texas Junior College Rodeo.
The McNeese women's team is currently in rst place in the NIRA southern region while
the men's team is in second place.
The McNeese Rodeo Team will host its 59th annual rodeo at the Burton Complex at 7 p.m.
Friday and Saturday, November 1-2.
Why cant we be friends?Have you become a Fan ofour McNeese Housing & Res Life page? Our fans
could win great prizes throughout the semester!
November 2nd Student Tailgate,
Cowboy Stadium, Lot ENovember 4th Registraon for
2014 BeginsNovember 13th Fall Childrens
Carnival, 5pm, Student Union
November 13th-17th The Glass
Menagerie, Squires Recital Hall
November 15th Career Develop
Seminar, 2-5pm, Old Ranch
November 21st Thanksgiving Lu
11am-1pm, Old Ranch
November 23rd Lamar Football
Trip, TBD, Beaumont, TX
November 25th-29th Thanksgiv
Holiday (University Closed on the 2
29th.)For More Events go to
McNeeseResLife.Com
Rodeo
Ropes
Their Way
to Top
8/14/2019 McNeese Student Housing Newsletter November.pdf
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November is here and that means Thanksgiving is quickly approaching. During this thankful time we remember things people andthings in our lives that truly make us grateful. For many people this will be blessings like family, health, and a steady job. Many
peoples thoughts of thanks will conjure up the notion of food. Food is that one unifying force that can bring all people together without
hesitation.
Everyone has that special food that must be prepared each year or it just would not be Thanksgiving. This year, branch out and try
dierent foods or dishes. You and your family could pretend that you are living in another country and prepare traditional foods from
that country or region. In whatever case, be creative and explore the bountiful types of food and cuisines that our wonderful world has to
oer. To help you in this in this endeavor, I have included a few of my favorite recipes. Bring them home to your families and try them
out! If not for Thanksgiving, then just for fun!
Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage
For sweet potatoes:
3 large garlic cloves
1/4 cup olive oil
2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
For fried sage:
1/3 cup olive oil
24 sage leaves
By Louis Raiford, M.Ed.Director of Residence Life
Roast sweet potatoes:
Preheat oven 450F with rack in upper third.
Pure garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, thenspread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 3seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain. serve sweet potatoes with sage leavesscattered on top.
8/14/2019 McNeese Student Housing Newsletter November.pdf
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Professional Sta
Marc Nichols, M.Ed.Property Manager
Louis Raiford, M.Ed.Director of Residence Life
Jerlan Delmore-WilliamsAccounts Manager
Amaya StevensLeasing consultant
Lacy Lavergne-AnteeLeasing Consultant
Housing Oce
Monday-Friday8:00AM
-5:00PM
Phone(O) (337) 475-5606(F) (337) 562-6504
EmailMSULeasing2@ambling.com
Visit Us on the Webwww.McNeeseResLife.com
In case of EmergencLockout/Maintenanc
1-877-867-8410
We can only be said tobe alive in thosemoments when ourhearts are conscious ofour treasures.
~Thornton Wilder
RUGULA AND PROSCIUTTO SALAD WITH PEARS, BLUE CHEESE, AND PECANS
ngredients3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt
Pepper
1 bunch arugula, washed and stemmed
1 cup pears, thinly sliced
1/4 cup Maytag Farms blue cheese
1/2 cup pecans, toasted1/4 pound prosciuo, sliced thinly
Direcons
n a small bowl, whisk together balsamic vinegar and oil and season with salt and pepper.
et aside.
n a large salad bowl, combine arugula, pears, and blue cheese. Toss with the dressing. Topith pecans and prosciutto, and serve.
enison Loin With Cherry Cumberland Sauce and Goat Cheese
ngredients:serves-6, depending on the size of the loin)
Venison:
1, 1 1/2 pound venison loin (backstrap), trimmed of fat and silver skin
Kosher salt
Freshly ground black pepper
Butter, claried butter or high-heat oil for browning
herry Cumberland Sauce:
4 tablespoons unsalted butter
1 shallot, minced
1/2 cup port wine
1/4 cup demi-glace (or 1 cup beef stock / broth)
3-4 sprigs fresh thyme
3/4 cup sweet cherries (like Bing or Brooks), pitted and halved
Kosher salt
Freshly ground black pepper
4 oz. soft goat cheese, like Chevre, for garnish
Recipe continued on next page!
http://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.htmlhttp://www.foodterms.com/encyclopedia/balsamic-vinegar/index.htmlhttp://www.foodterms.com/encyclopedia/balsamic-vinegar/index.htmlhttp://www.foodterms.com/encyclopedia/olive-oil/index.html8/14/2019 McNeese Student Housing Newsletter November.pdf
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enison Loin With Cherry Cumberland Sauce and Goat Cheese
Continued~
ssemble:enison:
If cooking sous-vide, set your cooker to 130 degrees. Cut the loin into 4 pieces, season and seal in bag (s) and cook for 11/2 to 2 hours. Remove the venison from the bags. Then sear with butter in a skillet over medium-high heat, bastingfrequently until all sides are brown. 2-3 minutes. Remove the venison from the heat, place it on a cutting board and let rest for 5-10 minutes.
If cooking in the skillet, place the skillet over medium-high heat. Season the venison loin. When hot, add butter to the
pan and cook the venison, basting frequently until all sides are brown, 8-10 minutes, or until medium rare (internal
temp 128-130, best to use an instant thermometer here). Remove the venison from the pan, place it on a cutting boardand let it rest for 5-10 minutes.
herry Cumberland Sauce:
Place a medium saucepan over medium heat. Add 1 tablespoon of the butter, the shallots and a pinch of salt. Sweat theshallots until they soften, 2-3 minutes. Then add the port, bring to a boil and let it reduce by half, 3-4 minutes. Add thedemi-glace and thyme, stir and let it boil for 1-2 minutes (if using stock, cook for 8-10 minutes so it reduces andthickens).
Grab the cherries and squeeze them over the pan to release some juice, then place the cherries in the pan and cook foranother 2-3 minutes. Lightly crush the cherries with the back of a wooden spoon.
To nish the sauce, slowly whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time, until the saucethickens. Remove the thyme sprigs. Taste, add salt and a few big grinds of black pepper.
or service, cut the venison loin into medallions and serve with the sauce. Garnish with big dollops of goat cheese and an
xtra grind of black pepper.
8/14/2019 McNeese Student Housing Newsletter November.pdf
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Date Sport Opponent Location Time
11/1/2013 Cross Country
vs Southland Conference
Lake Charles, LA
TBA
11/2/2013 Footballvs Southeastern Louisiana
UniversityLake Charles, LA 7:00 p.m.
11/7-10/2013 Women's Soccer vs TBD Lake Charles, LA
11/8/2013 Women's Basketball vs Wiley College LAKE CHARLES, LA 7 p.m.
11/12/2013 Women's Volleyball vs Houston Baptist Lake Charles, LA 7 p.m.
11/14/2013 Women's Basketball vs Rice LAKE CHARLES, LA 7 p.m.
11/15/2013 Men's Basketball vs Louisiana College 7:00 p.m.
11/16/2013 Footballvs Northwestern State
UniversityLake Charles, LA 7:00 p.m.
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