McNeese Student Housing Newsletter November.pdf

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


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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.


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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

[email protected]

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.html


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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.


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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.

Documents

McNeese Student Housing Newsletter November.pdf