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Beef
Cocktail Franks, not smoked sausage)
1 - 8 oz can of Pillsbury Crescent dough
PAM
Cooking spray
Reynolds
(frozen)
7 oz jar of Cheese Wiz
medium onion chopped
Salt and pepper to taste
Banana peppers to taste
Jalapeno peppers to taste
Fresh hoagie buns
Saut Steak-umm (frozen) and vegetables until meat is no
longer pink. Add salt and pepper if desired.
Add cheese and allow to heat through.
While mixture is heating, toast your buns.
Spoon hot, cheesy mixture on top of toasted buns.
Top with additional peppers and onions to taste.
Kevin D. Wolf
Palm Harbor, FL
President - Software Logistics, LLC
Windows Phone Development MVP
Kevin D. Wolf
President - Software Logistics, LLC
Windows Phone Development MVP
Kevin has 20 years of development experience and can tackle the most complex problems
with ease. But when it comes to cooking, he goes for the simple, easy foodswhen he
cooks, he usually makes pizza (order in) or Chinese (take out). However, he found this
recipe and now it is a favorite in the Wolf household.
51
I like this recipe, because it
is quick and simple, and it
doesnt taste half bad.
Food is our common ground, a universal experience. ~James Beard
Applewood Smoked Turkey Breast
Tenderloin and sauteed veggies
1 chopped purple onion
16 oz bag of cut and peeled baby carrots
1 yellow bell pepper sliced to desired thickness
1 green bell pepper sliced to desired thickness
1 organ bell pepper sliced to desired thickness
1 small head of broccoli
1 - 4 oz pre-seaoned turkey breast tenderloin
Seasoning:
3 Tbsp Italian/ Vinaigrette salad dressing
1 Tbsp salt
1 Tbsp pepper
1 clove fresh garlic
1 oz of your favorite dry rub
A dab of cinnamon for extra flavor
1 tbsp margarine
After you have chopped your veggies, apply salad dressing
and seasoning to tenderloin in a shallow baking pan.
Refrigerate and let it marinate for at least 1 hour.
Preheat oven to 325.
Cover baking pan with aluminium foil and cook tenderloin
and veggies for about 60-70 minutes.
Remove baking pan from oven and let it stand for at least
10-15 minutes prior to slicing.
Serve and Enjoy
Keidrick Pettaway
Marketing Director LANUG
( Lower Alabama .Net User Group)
Keidrick Pettaway
Marketing Director LANUG (Lower Alabama .Net User Group).
twitter: @kpett.
I am a Software Developer and technophile residing in Lower Alabama (The Real LA).
I enjoy the rigors Crossfit workouts. Currently I work for a privately held organization that
specializes in Engineering and Technology.
52
I like to cook because I like
to eat. I am also a pop-culture
trivia fiend. So anytime we
have this meal, I always think
of Peter Brady and his pork
chops and apple sauce scene.
This particular meal happens
to be gluten-free, but if thats
not important to you, just use
regular wheat flour where
I used rice flour; the results are
essentially the same. Throw in
some steamed fresh veggies
and a glass of wine and the
meal is just about perfect.
Ive written this from my
project manager head,
so the goal is to finish dinner
all at once. If you want to just
prepare part of this meal,
youll just have to read
around the parts
you dont want.
Carol (to Mike): Guess whos coming to dinner?
Mike: A psychiatrist, I hope.
Carol (as Peter walks in): I think its Humphrey Bogart.
Peter tells Mike: Were having porkchopsh and appleshaush.
Mike: Theres only one Humphrey Bogart. Doubt therell ever be another one. ~ The Brady Bunch
Brady Bunch Dinner,
aka Pork Chops and Apple Sauce
Thin cut boneless pork chops, sometimes called
breakfast chops (this is kinda important, thin and boneless).
Youll need 1-3 per person that you plan to feed.
You also need a bowl of milk mixed with a couple
of eggs and a bowl of rice flour for dipping the chops
to prepare to fry. Hard to measure this, you need
enough to cover the chops completely before frying.
For the apple sauce you need about half dozen
medium sized granny smith apples. I use granny
smith because they already have a good flavor and
that doesnt change much when cooked. If you pick
a different variety, you might have to experiment with
the additional flavors for a good taste. You also need
a sprinkling of cinnamon and a sprinkling of sugar.
Complete the meal with fresh baby carrots and snap
peas and a bottle of mild sauvignon blanc.
Start by opening the wine and pouring a glass to drink while
you cook. Then start heating up the oil for the pork chops.
I use a large electric skillet with about a quarter-inch of oil
evenly across the bottom of the pan, you dont want to cover
the chops, just come about half-way up the side when cook-
ing. Heat it to around 325 F (stove-top would be set
to medium/medium high). While oil is heating, prepare
the batter.
I use one bowl for the milk and egg mixture, then another for
the rice flour. Once oil is heated (wait for this, putting chops
in early will keep the batter from getting crispy and thats
why we fry things, no?) dip the chops one at a time; first fully
coat in the milk/egg batter then immediately put in the flour,
turning it over to thoroughly coat both sides of the chops.
Once battered and floured, place them flat in the warm oil.
Place several in the pan at once but dont stack them, just
make a single layer. Go wash your hands, theyre gross now.
Julie Yack
Mom.Wife.Nerd.Frequent-flyer
53
Julie Yack
Mom.Wife.Nerd.Frequent-flyer
@coloradojules MBA, MVP, MCP, BSBM, SMBS, CSM, PBA&PIA
Jan Brady: Well, all day long at school I hear how great Marcia is at this or how wonderful Marcia
did that! Marcia, Marcia, Marcia!
Brady Bunch Dinner,
aka Pork Chops and Apple Sauce (cont.)
Once the chops are cooking, you need to start the apple sauce. Use a medium pot
that has a lid, one that vents is best but not a deal-breaker. Peel and cut up the
apples into bite sized pieces. Place them in the pan with a couple of sprinkles of
cinnamon and a couple of sprinkles of sugar. Remember, we picked flavorful apples
so dont go overboard, youll regret it. Put a small amount of water in the pan (think
maybe a shot glass or two worth of water). No need to stir or mix just put lid on the
pan and set it on the stove (not turning it on just yet, go back to the pork chops now).
Grab a fork and check the cooking side of the pork chops. They should be getting a
little brown. Once the flour and batter have cooked into the chop, flip it over to cook
the other side. Once all chops are on their last side, go back to the apples.
Put the pot of apples, with the lid on it, on the stove at medium heat. Dont go over
this, you will just get burned apples faster. They need to steam with the lid on for
around 10 minutes or so. Now is also a good time to turn on the pan of carrots and
snap peas, I steam them for 10 minutes too. If either pan starts to shimmy,
go ahead and open the lid for a second to vent then close it right back again.
Your pork chops should be about done now, dont overcook them, no one like dry
pork chops. Dont undercook them, no one likes food poisoning. You want them
a golden brown on both sides.
Once the apples have steamed for around 10 minutes (you have a couple minutes of
leeway here, but set a timer anyway) remove from the heat and mash them by hand
with a potato masher. Mash however long it takes you to get the consistency you
want. If you used too much water, youll want to serve these with a slotted spoon.
Get your next glass of wine when you fill your plate. After dinner, watch someone
else do the dishes, youve made a bit of a mess. She who cooks doesnt clean.
54
After years of shamefully trying
various Thai in a Box vari-
ants, my wife stumbled across
a recipe on Pinterest. With
some very minor modifica-
tions, it has become a staple
in our home - not just because
its easy, but because its
AWESOME.
Always start out with a larger pot than what you think you need. ~Julia Child
Cheater Thai Noodles
1 package linguine
1Tbsp sesame oil
1 lb chicken (or shrimp)
8 oz bag of frozen sugar snap peas
1 medium red bell pepper
cup sesame oil
cup soy sauce
cup honey
Crushed red pepper to taste
Optional:
2 Tbsp chopped peanuts
1 tsp chopped cilantro
Infuse the sesame oil by warming with crushed red pepper
in a sauce pan over medium heat for 4-5 minutes. Cool and
strain, discarding the used pepper. I use 3 Tbsp of pepper
per cup of oil. (Note: I normally infuse a whole bottle at a
time, storing it in the original bottle for later use.)
Start the linguine per the package directions.
While the linguine cooks, slice the chicken thinly and brown
in a little oil.
While the chicken is browning, slice the red bell pepper into
strips. When the chicken has browned, add the red bell pep-
per and snap peas. Strain linguine, and add to chicken.
Whisk together equal parts of oil, soy sauce, and honey,
and pour over linguine. Mix and serve. If you like em, add
peanuts and/or cilantro.
Daniel Lawrence
Lead Technical Consultant
Perficient, Inc.
Daniel Lawrence
Lead Technical Consultant - Perficient, Inc.
Daniel has more than 15 years of experience in the Energy, Pharmaceutical, and Defense
industries. Hes married with two kids (and one on the way), and calls the Mississippi gulf
coast home. Hes also overweight simply because he loves to cook and to eat.
55
Paul D. Sheriff
Microsoft Regional Director
This recipe was handed down
to me from an old girlfriends
mom from high school. It is
simply the best meat loaf
recipe I have ever tasted. I
have made my own special
adjustments to it. I hope you
enjoy it as much as I do!
The most remarkable thing about my mother is that for 30 years she served the family
nothing but leftovers. The original meal has never been found. ~ Calvin Trillin
The Sheriffs Meat Loaf
1 lbs Buffalo meat (or lean ground beef if you prefer)
1 cup townhouse crackers - beat into crumbs
1 medium onion
1 or 2 Tbsp butter
2 eggs
1 tsp salt
tsp pepper
3 - 8 oz cans tomato sauce
cup water
3 Tbsp vinegar
3 Tbsp brown sugar
2 Tbsp prepared mustard
2 tsp Worcestershire
Sautee onion in butter.
Mix together beef, crumbs, sauted onion, beaten egg, salt,
pepper and 1 can tomato sauce.
Form into a loaf and put into a 7x10 pan or dish.
Combine all other ingredients, pour over loaf.
Bake in oven 350 F for 1 hour and 15 minutes.
Baste occasionally.
Paul D. Sheriff
Microsoft Regional Director
Paul D. Sheriff is the President of PDSA, Inc. (www.pdsa.com), a Microsoft Partner in South-
ern California. Paul has authored literally hundreds of books, webcasts, videos and articles
on .NET, WPF, Silverlight, HTML 5, Windows Phone and SQL Server. Paul can be reached at
PSheriff@pdsa.com, on twitter @pdsainc, and on facebook.com/pdsapaulsheriff
56
This sauce is absolutely
delicious. Behind every great
pasta dish, is great sauce. So
the pasta can be switched up
to spegetti, ziti, rigatoni, or
whatever.. I like Dreamfields
brand as it tastes great and
has only 5g digestible carbs
per serving. This recipe is
passed down from my Mom.
My brother says it feels like
home when I make it. Many
folks love it where I live in New
Port Richey and I have been
asked quite a few times for
the recipe and to make it for
special occasions. The key
ingredient to the sauce is the
Italian Sausage; this is what
really gives it the flavor.
Everything you see I owe to spaghetti. ~Sophia Loren
Russ Pot of Sauce
2 Tbsp minced garlic in extra virgin olive oil Spice
World
2 oz extra virgin olive oil
1 lb mild Italian sausage (about 5 links)
2 lbs meatballs (about 24) meatballs can be freshly
made at meat counter at Publix or make yourself
(mix up one slice of soaked white bread, cup of Italian bread
crumbs, one egg and 2.5 lbs of ground beef, a little parmesan
cheese and garlic salt)
3 - 29 oz cans of tomato sauce (Hunts or Contadina)
29 oz of water
24 oz jar of Classico Traditional flavor Tomato and
Basil
6 - 12oz cans Hunts Tomato Paste with Basil,
Garlic and Oregano (or Contadina Tomato paste
with roasted garlic)
1 box (13.25 oz) Dreamfields Penne Rigate
1 loaf French Bread
stick (4 oz) butter
Garlic Salt
1 large sauce pot with cover
Reynolds no-stick aluminum foil
Baking sheet tin tray
Olive oil no-stick spray
Makes approximately 8 servings.
Time to create this dish = 2 hours
Note: Always using a tall
wooden spoon to mix the sauce
or you might burn your thumb
stirring it up, like I did once
last year. I really enjoy making
this on a Saturday or Sunday
and snitching meatballs while
the sauce cooks. I am usually
too full for the pasta on the
first day from snitching, so I
usually make that the next day.
Russell Fustino
Senior Developer Evangelist
57
Sergio Leone was a big influence on me because of the spaghetti westerns. ~Quentin Tarantino
Russ Pot of Sauce (cont.)
Preheat oven to 375.
Line the baking sheet tray with Reynolds no-stick aluminum foil then spay with PAM
Olive Oil no stick spray.
Cook fresh (not frozen) meatballs and Italian sausage on same tray for 30 minutes
Cook Italian sausage for an extra 10 minutes
On a medium heat, while meat is cooking, add olive oil to bottom of large sauce pot
and 2 Tbsp of minced garlic and brown
Add 1 - 24 oz jar of Classico Tomato and Basil sauce
Add 3 - 29 oz cans of Tomato Sauce
Add 1 - 29 oz can of water
Add 6 - 6 oz cans of Tomato Paste
Cover and stir every 10-15 minutes
After meatballs are cooked thru usually 30 minutes, add to sauce along with the
goop from the cooking tray
Turn Italian sausage over and cook sausage for another 10 minutes until done
Cut Italian sausage links in half and add to sauce
On low heat stir every 15 minutes for an hour
On simmer, cook as long as you like stirring every 15 minutes, the longer the better
Serve with Garlic Bread cut French loaf in half and butter up and sprinkle garlic
salt on it. Cook for 10 minutes or until golden brown in oven or toaster oven.
Boil Penne Rigate for 9 minutes, drain and mix some sauce in and serve with meat
balls, sausage and extra sauce.
I love to make a wine cooler with this recipe as well add 1 part Carlo Rossi Pisano wine
and one part Sprite over ice.
Once the meat is gone, I usually have enough sauce left over to freeze for a second cooking.
Russell Fustino
Senior Developer Evangelist
Russ Fustino heads up Developer Evangelism at GrapeCity PowerTools as a Senior Developer
Evangelist. He is also a highly experienced Windows Phone 7 software developer with a pas-
sion for conveying relevant, current, and future software development technologies and tools
through live seminars, teaching, and internet video productions. Russ has a new innovative
blog and interview video series with influentials, about current technology, GrapeCity Prod-
ucts and developer community called Russ Cam! Check it out at http://www.gcpowertools.
com/russcam He has enlightened, entertained and educated over 200,000 developers
nationwide as a former Developer Evangelist for Microsoft. Russ heads up 2 INETA user
groups in the Tampa Florida area: Windows Phone 7 (www.wp7ug.com ) and the Internet
Media User Group (www.internetmug.com ). Follow @RussCamTV on twitter.
58
Grandpa Funkhouser produced
some funky shaped & delicious
eggplants from his organic gar-
den, the rest is family history.
How deeply seated in the human heart is the liking for gardens and gardening.
~ Alexander Smith
Funky Eggplant Lasagna
Alex Funkhouser
IT Talent Agent
Bolognese Sauce:
2 big onions or 4 small onions (diced)
1 lb ground beef
1 can diced tomatoes
of a red pepper (diced or minced)
A few parsley leaves
A few bay leaves
A few basil leaves
Pinch of black pepper
A dash of Worcestershire sauce
Cube of beef bouillon (optional)
Salt to taste (if needed)
Olive oil
Begin sauting the onions in olive oil. Once clear, add the
ground beef and cook until brown. Add the red peppers, toma-
toes, parsley, basil and bay leaves, black pepper, Worcestershire
sauce and beef bouillon.
Bchamel Sauce:
2 Tbsp flour
4 Tbsp margarine
cup milk
Cream cheese (optional)
Once the margarine has melted, add the flour while constantly
stirring. Start pouring in the milk little by little, keep stirring. If
you choose to add the cream cheese do so after the milk and you
guessed it, keep stirring.
59
The trouble with eating Italian food is that five or six days later youre hungry again.
~George Miller
Funky Eggplant Lasagna (cont.)
Alex Funkhouser
IT Talent Agent
Alex wrote his first lines of code on a TRS-80 in 1980. These days he leads multiple .NET
and other technology groups and serves as president of SherlockTech Staffing. He holds
an MBA from The Netherlands, and a Bachelor of Science from Washington University.
His philosophy on IT Talent is Know who is best at what, and know who needs the best!
Lasagna Ingredients:
2 or 3 funky shaped eggplants cut long ways (not too thick, not too thin)
Butter
lb sliced ham
lb sliced cheese (muenster or mozzarella)
Shredded mozzarella and parmesan cheese
Lasagna pasta
Soak the eggplant slices in salted water for 30 minutes. Dry them well and
butter both sides of each slice. Sautee them but be sure not to burn them.
Once done, butter up a baking dish, make a layer of the pasta, eggplant, then
ham and cheese. Another layer of pasta, eggplant then Bolognese sauce, ham
cheese and bchamel sauce. Continue making alternate layers. Once the layers
are complete, put a generous amount of mozzarella and parmesan cheese.
Bake the lasagna at 350 until the cheese melts, let it cool out of the oven
before serving, and have a funky good time.
60
My mother made this amazing
pizza, and it was one of my
favorite dinners when I was
young. (Plus, the aroma of the
dough rising is wonderful!) In
my current role, I participate
in many evening user groups
and therefore eat a lot of pizza.
So when my husband or kids
get a pizza craving and Im
feeling sick of pizza, I make
this recipeI never get tired
of it! You can also freeze extra
dough and pull it out for a
quick meal on a work night.
You better cut the pizza in four pieces because Im not hungry enough to eat six. ~Yogi Berra
Homemade Pizza
1 stick margarine
1 cups milk
1 tsp salt
cup oil
8 cups flour
2 cups warm water
1 package of yeast (dont forget to check the expiration date)
1 tsp sugar
Tomato sauce, mozzarella cheese, and toppings
(I like ham, mushroom, and green pepper)
This recipe makes enough dough for 4 pizzas.
In a small bowl, combine sugar and cup of the warm water.
Add yeast and stir once. Let it sit for a few minutes until it
starts to foam.
In the meantime, put the margarine and milk into a large bowl,
and microwave them until they are warm. (Cold ingredients
will kill the yeast.) Then add the rest of the ingredients (salt,
oil, flour, and the remaining 2 cups of warm water) to the large
bowl, and stir. Finally, add the foaming yeast mixture to the
large bowl last. Mix well.
The dough should be wet and sticky. Spray some cooking
spray on the back of an old clean towel and drape it (sprayed
side down) over the large bowl the yeast needs to stay warm.
Let the dough rise. Punch it down every couple of hours. My
mother usually let it rise all day, but 4 hours is enough.
When you are ready to make the pizzas, separate the dough into
4 portions (to make 4 pizzas). Pat extra flour on each portion
of dough and stretch them into pizza shape, sprinkling on more
flour as you stretch the dough to keep it from forming holes.
Place dough on pizza pans or a baking stone, and top with
tomato sauce, mozzarella cheese, and your favorite toppings.
Bake at 400 for ~20 minutes. Enjoy!
Jennifer Marsman
Principal Developer Evangelist,
Microsoft
Jennifer Marsman
Principal Developer Evangelist, Microsoft
Jennifer Marsman is a Principal Developer Evangelist at Microsoft. In this role, Jennifer is a
frequent speaker at software development conferences across the United States. Previously,
Jennifer was a software developer in Microsofts Natural Interactive Services division, where
she earned two patents for her work in search and data mining algorithms. Jennifer blogs at
http://blogs.msdn.com/jennifer and tweets at http://twitter.com/jennifermarsman.
61
The secret quick ingredient
is mashed potatoes from a box,
but you can use real mashed
potatoes if you dont have a
presentation to deliver the next
day, you still need to pack for
your 6am flight the following
morning, and you still want
time to play Princess with
your cute little daughters.
All great change in America begins at the dinner table. ~Ronald Reagan
Working Parents Shepherds Pie
2 cups (or less, to taste) shredded cheddar cheese
Boxed mashed potato flakes make 8 servings worth
Butter, milk, salt for the boxed mashed potatoes
1 can cream of mushroom soup (dont add milk)
1 lbs ground beef
1 bag (16 oz/1 lb) frozen mixed vegetables
(carrots, corn, peas, green beans)
Prepare mashed potatoes as directed on box (with milk and
butter). Thaw vegetables in microwave.
Brown ground beef on the stovetop; drain the grease. Layer
in 11x7 glass dish: beef and cream of mushroom soup
(mixed together), then vegetables, then mashed potatoes.
Bake in oven at 350 F for ~20 minutes, then sprinkle cheese
on top and bake until melted. Enjoy!
Jennifer Marsman
Principal Developer Evangelist,
Microsoft
Jennifer Marsman
Principal Developer Evangelist, Microsoft
Jennifer Marsman is a Principal Developer Evangelist at Microsoft. In this role, Jennifer is a
frequent speaker at software development conferences across the United States. Previously,
Jennifer was a software developer in Microsofts Natural Interactive Services division, where
she earned two patents for her work in search and data mining algorithms. Jennifer blogs at
http://blogs.msdn.com/jennifer and tweets at http://twitter.com/jennifermarsman.
62
Friday night is Pizza Night
at the Benkovichs hand
tossed goodness and a load
family fun. In our house we
look forward each week to the
chance to make some great
food, enjoy a movie and share
time away from business of the
work week. Weve been doing
that with Pizza night, which
usually includes making a cou-
ple pizzas to order, along with
a salad, some popcorn and a
good show. Weve been doing
this for a few years and after a
couple hundred pizzas here is
what weve learned: Start with
great dough (gluten is crucial),
and top it with whatever you
like. Cook it on the bottom rack
to get the crust right, and use
Pizza Stones if you have them.
You better cut the pizza in four pieces because Im not hungry enough to eat six.~ Yogi Berra
Friday Pizza Night
Rule of 3 Pizza dough (enough for 2 x 14 pizzas)
2 cups warm water
3 tsp bread machine yeast
3 cups bread flour
1 cups wheat flour (3 x cup measures)
3 Tbsp gluten
1 tsp salt
3 Tbsp olive oil
1 tsp dried basil (if available)
1 Tbsp ground flaxseed meal
Toppings
Pizza Sauce (Pastorellis is good)
Pepperoni
Cheese
Green Olives
Mushrooms
Artichokes
Green Pepper (or Red or Yellow or whatever)
If using a bread machine add the ingredients in the order
listed. You can also mix it by hand, but make sure to mix
together the dry ingredients minus 1 cup flour, then add
the liquid and after forming the dough add in the remaining
flour until you get to a good consistency. Allow to rise
to double size, approximately 45 min to 1 hr.
Preheat oven to 425 F. Split dough in half and roll into
smooth round. Then on Pizza stone add a little Olive Oil
to prevent sticking and roll out each pizza round to fit.
Add sauce and toppings. If desired dust the top with onion
powder and/or garlic powder. Bake for about 18 minutes
rotating between bottom and middle rack of oven half way
thru, or until top is browned.
Mike Benkovich
Microsoft
Mike Benkovich
Microsoft
Mike is a geek who loves to try new things, on the computer and in the kitchen. When hes
not cutting code you can find him cutting ribs, having some coconut or making pizza. Follow
him at @mbenko on Twitter!
63
Which came first, the chicken or the egg ~ Proverb
Chicken Marsala
4 thin-sliced skinless chicken breasts
cup olive oil
cup flour
tsp salt & tsp pepper
cup marsala cooking wine
1 cup chicken broth
1 Tbsp butter
4 thick cut slices of bacon, cut into thirds
1 bunch green onions cut to lengths
1
/3 cup crimini mushrooms, sliced
Pound chicken breasts to inch thickness.
Combine flour and seasoning into a quart size zip lock bag.
Coat each chicken breast with flour and seasoning until
fully covered.
Heat olive oil in stainless steel All Clad style pan on
medium-high heat until oil is hot (but not smoking). Cook
chicken in pan approximately 7 minutes per side or until
juices run clear. Set cooked breasts aside for now. Nearly
all of the oil will cook away.
Place bacon in the pan with chicken drippings and cook
for 3 minutes or so allowing grease to coat bottom of pan.
Once bacon starts to brown, add sliced mushrooms and
cook on all sides for several minutes until brown. Bacon
should now be cooked.
Lower heat to medium and add marsala cooking wine. Heat
for approximately 2 minutes.
Add butter, chicken broth, and green onions to the pan and
continue to warm until bubbling. Continue cooking for 3
minutes to reduce the sauce.
Return chicken breasts to the pan and heat for 2 minutes.
Serve each breast over a side dish (like brown rice or pasta)
adding vegetables, mushrooms, and bacon to each piece,
drizzle remaining sauce
Jason Zander
Corporate Vice President of
Development for the Windows Azure
team at Microsoft.
Jason Zander
Jason Zander is Corporate Vice President of Development for the Windows Azure team at Microsoft.
64
My wife Lucy, who is of Cuban
descent, inherited the cooking
gene from her mother. Mama
Alfonso receives a lot of praise
for her black beans and rice,
arroz con pollo, and other
Cuban dishes. She learned
to cook these dishes from her
mother-in-law. One of those
recipes was for black beans
and rice, which is a staple
in every Cuban home. After
ten years of marriage, Lucy
embarked on the daunting task
to recreate Mama Alfonsos
most awesome black beans
and rice. Lucy had to watch
her mom cook and measure
what her mom was pouring
into the pressure cooker.
Mama Alfonso has prepared it
for so many years, that she just
eyeballed what to put in. Thank
goodness, Lucy decided to
document the recipe, which in
my opinion, made Lucys beans
even better than her moms!
Its important to begin a search on a full stomach. ~ Henry Bromel
Lucys Cuban Style
Black Beans and Rice
Black Beans:
14 oz bag dry black beans, rinsed and picked
2 Bay Leaves
cup vino seco (Spanish cooking wine)
cup olive oil
1 tsp dried oregano
1 tsp cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 green pepper
2 Tbsp sugar
1 Tbsp salt
Rice:
2 cups dry rice, rinsed
3 cups water
1 tsp salt
1 Tbsp vegetable oil
Black Beans:
Place black beans in a large pot of water and soak overnight.
Drain the water and place beans in a pressure cooker. Fill
the pressure cooker with water an inch above the beans and
add 2 bay leaves. (If you desire beans with thicker consis-
tency use less water.) Cover with lid and place on high heat.
Once it starts boiling, lower heat and simmer for 30 minutes
or until beans are soft. Before removing lid, make sure that
pressure cooker is depressurized; place in sink under cold
water if necessary. Remove bay leaves.
Cut the top and bottoms off of the green peppers and
remove the seeds. Cut peppers into 4 pieces. Stir in peppers,
oregano, cumin, garlic, onion, salt, and slowly bring to a boil
uncovered. Once it starts to boil, reduce to a simmer. Add
sugar, olive oil, vino seco and let simmer for at least
30 minutes. Serve over rice.
Richie Rump
dotNet Miami Community Caretaker
65
I like rice. Rice is great if youre hungry and want 2000 of something. ~ Mitch Hedberg
Lucys Cuban Style
Black Beans and Rice (cont.)
Rice:
Place rice, salt and water in a saucepan and bring to a boil. (Add one cup of water
to the amount of rice you are cooking. i.e. 3 cups of rice/4 cups of water.) Cover
and reduce to a simmer for 20 minutes. Add vegetable oil and mix with spoon.
Richie Rump
dotNet Miami Community Caretaker
Richie Rump is a software developer, data architect and project manager. He is the founder
of dotNet Miami, a community focused on enterprise development with .NET and SQL
Server. Hes a lover of data and when hes not writing code hes defiling his wifes excellent
cooking with Mexican hot sauce.
66
Many of us are watching our
carbohydrate intake, and pizza
is usually our Achilles heel.
Now you can enjoy the best
part of the pizza with a crispy
cheese crust. Dont knock
it till you try it!
100 Funny Ways to Order Pizza
15. Stutter on the letter p.
Zero-Carb Pizza
12 Skillet
1 Tbsp Butter
1 cups Shredded or sliced Mozzarella cheese
Optional: Parmesan, Asiago, Monterey Jack, or other
cheese
Optional Seasonings: garlic powder, onion powder,
basil, rosemary, etc.
Pre-cooked Toppings: Pepperoni, Sausage, Mush
rooms, etc.. (onions have sugar, so watch out for them)
Warm up the skillet over low to medium-low heat.
Melt the butter in the bottom of the pan so it covers the
surface of the skillet and up the sides.
Sprinkle the cheese evenly so it completely covers the pan.
If you have a bigger pan and want to use more cheese, have
at it.
Place your pre-cooked toppings on the pizza.
Optionally add other kinds of cheese and/or seasonings
Cover with tin foil and cook until cheese has visibly melted.
2-5 minutes. Remove foil.
Turn up to Medium heat.
Carl Franklin
Producer, Pwop Studios
67
Carl Franklin
Producer, Pwop Studios.
After years of software development, Carl Franklin started .NET Rocks! in 2002 inspired by
Public Radio infotainment shows like Car Talk. Before that he taught his own hands-on .NET
classes for Franklins.Net. He is a Microsoft Regional Director and Most Valuable Profession-
al. You may recall the first website for Visual Basic programmers: Carl & Garys VB Home
Page. If you had a SoundBlaster back in the day, you may have already heard Carls music.
He authored a few of the MIDI files that came with it.
As if a career in the high-tech industry isnt enough, Carl is also a talented songwriter, singer,
guitarist, composer, arranger, audio engineer, and producer. He produced an as-yet-unrec-
ognized first album for Ray Lamontagne which very few people have ever heard. He and his
brother, Jay (an expert Java Developer and also a talented musician) produced their first CD,
Strange Communication, in 1999. Another CD is in the works, and he is always working as
a producer for local artists. You can read Carls Blog, Intellectual Hedonism, to keep up with
his latest musical goings-on at http://www.intellectualhedonism.com
Remains of cheese have been found in Egyptian tombs over 4,000 years old.
Zero-Carb Pizza (cont.)
Keep an eye on the bottom crust by lifting the edge with a spatula. When its
a darkish crispy brown, its done.
Remove the skillet from the burner.
Remove the pizza by running the spatula around the edge under the pizza. Pick
the entire thing up with the spatula and move to a cutting board.
Slice with a pizza slicer or a large kitchen knife. The crust should crack slightly
when you cut through it.
Enjoy!
68
Here is a simple recipe for
foolproof pot roast. The beauty
of it is that you dont need to
buy the most expensive cut of
meat. But you do need a large
slow cooker. I own a 5-quart
crock pot, which is perfect. In
this recipe, you may substitute
some of the potatoes for other
root vegetables, such as tur-
nips or sweet potatoes.
How much pot, could a pot roast roast,
if a pot roast could roast pot.
Pot Roast
3 lb chuck roast or sirloin roast
1 cup soy sauce
1 cup sherry
2 large potatoes, chopped into cubes
4 oz baby carrots
2 medium onions, chopped into cubes
4 oz can button mushrooms
1 Tbsp salt
1 tsp black pepper
4 cloves garlic, crushed
1-2 bay leaves
Rub salt, pepper and garlic into meat. Let stand in refrigera-
tor for 1 hour.
Add roast to 5-quart slow cooker.
Add vegetables to slow cooker
Pour soy sauce and sherry into slow cooker
Add bay leaf
Cook on low heat for 10 hours.
David Giard
Sogeti Senior Manager Consultant,
Microsoft MVP,
Host of Technology and Friends
David Giard
Sogeti Senior Manager Consultant, Microsoft MVP, Host of Technology and Friends
David Giard has been developing solutions using Microsoft technologies since 1993. He is
a Microsoft MVP; a member of the INETA Board of Directors; and a past President of the
Great Lakes Area .Net User Group. David has presented at many of the conferences and
user groups around the Midwest. He is a recovering certification addict and holds an MCTS,
MCSD, MCSE, and MCDBA, as well as a BS and an MBA. He is the host and producer of the
mildly popular online TV show Technology and Friends. He is the co-author of the Wrox book
Real World .NET, C#, and Silverlight. You can read his latest thoughts at www.DavidGiard.
com. You can connect with him on Twitter at @DavidGiard. David lives in Michigan with his
two teenage sons.
69
Its espresso. Its steak. Who
doesnt love espresso and
steak?! Ive made this steak
rub a couple times, but I
usually make it by sight and
to taste, so it always varies a
little. The rough proportions
are there -- lots of your favorite
chile and espresso; more
garlic and ginger; some sugar,
salt, pepper, and paprika; and
a dash of mustardseed and
coriander.
6 Tbsp ground pasilla (or ancho) chile powder
6 Tbsp freshly ground espresso
3 Tbsp powdered garlic
3 Tbsp powdered ginger
2 Tbsp brown sugar
2 Tbsp sea salt
2 Tbsp black and/or white pepper or peppercorns
2 Tbsp paprika
2 tsp mustard seeds (optional)
2 tsp coriander (optional)
Combine all ingredients;
Use mortar and pestle to crush larger ingredients into fine
powder.
Whisk to stir.
Rachel Reese
ASPInsider, Software Dev
at MyWebGrocer
Rachel Reese
ASPInsider, Software Dev at MyWebGrocer
Rachel Reese is a .NET Software Engineer, ASPInsider, road-tripper extraordinaire, C# and
math geek, community enthusiast, and fan of Oxford commas.
You can find her online at @rachelreese or rachelree.se.
-At first in Europe the coffee was known as Arabian Wine.
Espresso Steak Rub
70
I learned this recipe from
an old roommate who pined
endlessly about how simple
Alfredo really is.
The Smurfs are little blue people who live in magic mushrooms. Think about it.
Shawns Simple Mushroom Alfredo
Vegetarians welcome, Vegans wont like it
2 Tbsp butter
16 oz sliced mushrooms
2 lbs pasta (preferably Linguine, Fusilli or Farfalle)
4 Tbsp extra virgin olive oil
1 Tbsp finely cut fresh garlic
1 tsp oregano
1 tsp basil
2 pints whipping cream (or just cream)
16 oz freshly grated parmesan cheese
It is best if all ingredients are at room temperature (yes the
cream too).
First, place butter in saut pan and heat on Medium-High
heat until melted. Add sliced mushrooms and toss until
coated with butter. Saut until mushrooms are cooked but
very firm. Remove from pan and drain (either in a strainer
or on paper towels). Set aside.
Take large pasta pan and boil water. Add pasta once boiling
and cook till al dente. You can do this while making the
sauce (below). (I am assuming you can make the pasta
without extensive directions).
In large sauce pan, place olive oil. Heat the oil on Medium-
High heat until hot. Place garlic, oregano and basil in pan
and stir vigorously until the garlic is translucent. Immediately
put in all cream and stir with a whisk. Keep stirring until
the cream froths and *immediately* reduce temperature
to low heat.
Shawn Wildermuth
Microsoft MVP (Data), Author,
Trainer and Speaker
71
IMPORTANT: You must continuously stir the cream mixture until done otherwise
it will burn.
Cook the cream mixture until the drops off the whisk are large (approximately
3-4mm) in size. This means it has thickened enough. This should take 10-15
minutes.
Slowly whisk in the cheese, stirring vigorously to ensure the cheese does not
clump. Do this until all the cheese has been added. Keep cooking the sauce until
most of the cheese has been melted in. (Yes, you need to keep stirring with the
whisk this entire time).
Once it has thickened from the cheese, stir in the mushrooms. Once the mush-
rooms have warmed up to the temperature of the sauce, you can remove it from
the heat and toss into the pasta. This sauce is served mixed into the pasta, not
on top of it. Serve on plates and garnish.
Shawn Wildermuth
Microsoft MVP (Data), Author, Trainer and Speaker
Shawn Wildermuth is a nine-time Microsoft MVP (Data), member of the INETA Speakers
Bureau and an author of seven books and dozens of articles on software development.
He can be reached via his blog at http://wildermuth.com.
Nature alone is antique, and the oldest art a mushroom. ~ Thomas Carlyle
Shawns Simple Mushroom Alfredo
Vegetarians welcome, Vegans wont like it (cont.)
72
My families favorite
Quick and Easy General
Tsaos Chicken Recipe
Want to be able to make
your favorite General Tsaos
Chicken recipe at home in less
than 30 minutes? If you do
then this is the recipe for you.
It has been kid tested and fam-
ily approved from Texas
to New York and several
states in between
You have no fortune. I didnt need a cookie to tell me that. ~ Sarah Jessica Parker
Quick and Easy General Tsaos
Chicken Recipe
cup water
1 cup chicken broth
cup rice wine vinegar
cup cornstarch
1 cup sugar
2 - 3 Tbsp soy sauce (Kecap manis)
1 - 2 Tbsp sweet thai chili sauce (or more if you like it
hot and spicy)
1 tsp crushed or minced garlic
1 tsp sesame seeds if you like to sprinkle on before
serving (optional)
1 Fresh green onion diced as a garnish (optional)
1 2 lbs of chicken (Tempura battered), breaded chicken
strips or nuggets
The Chicken:
Cook your breaded chicken (large or small strips or nuggets, any
breaded or tempura chicken recipe will work). If you use chicken
half breasts you can cut up before you serve.
If you are using breaded chicken or nuggets - cook at 25 degrees
hotter than chicken recipe to make it a little crispier....
Remember you will be coating the chicken.
The Sauce:
Mix together all of the sauce ingredients in a small pot and then
turn on the heat (Medium) and slowly bring to a boil, stirring with
a whisk continuously. Once it starts to boil, turn the heat down to
low and keep at a simmer for 5 - 8 minutes until the sauce has
turned a rich red/brown color and has thickened up nicely.
Place the chicken on a large platter and pour the sauce over.
Sprinkle with sesame seeds or a small amount of diced green
onion as a garnish. Serve the Chicken over rice.
Enjoy
PS. The only place I could find the Sweet Soy (Kecap Manis) is at a local
the oriental market or online. It is not something you will generally find on
a supermarket shelf. This is an awesome sauce that can be used with a
bunch of stir fry veggie dishes.
Lance Wulfers
HP Lead Technologist
Lance Wulfers
HP Lead Technologist
Lead Technologist with HP in the Factory Automation side of the IT field. Speaker at Code
Camps and User Group meetings. Board of Directors at the Harrisburg .Net user Group.
Local User Group representative for INETA.
ABC Kecap Manis
Sweet Soy Sauce - 21 oz bottle
73
Sometimes I find it easier
to use the oven to make a
meal rather than constantly
watching the stove. So here is
a way to make Chicken Fajitas
in the oven.
1 lb boneless/skinless chicken breasts (cut into strips)
2 Tbsp olive oil
2 tsp chili powder
2 tsp cumin
tsp garlic powder
tsp dried oregano
tsp salt
10 oz Can RoTel Original -Tomatoes & Diced Green
Chilies (drained)
1 medium onion (sliced)
1 large bell-pepper (seeded and sliced, any color)
12 flour tortillas
Your choice of Toppings (cheese, sour cream,
guacamole, etc.)
Preheat the oven to 400 F.
Grease a 9x13 casserole dish. Place the chicken strips into the cas-
serole dish. In a small bowl combine the olive oil, chili powder, cumin,
garlic powder, dried oregano, and salt. Drizzle the spice mixture over
the chicken and stir to coat evenly. Add the Ro*Tel, sliced onions, and
bell-peppers to the casserole dish and stir to combine. Bake uncov-
ered for 25-30 minutes or until chicken is cooked thoroughly and the
vegetables are tender. Serve on tortillas with your desired toppings.
Peter: Yeah, Id like 6,000 chicken fajitas, please? Yeah, 6,000 chicken fajitas.
Brian: And a supersized McBiscuit, please? ~ Peter Griffin: Family Guy Quotes
Chicken Fajitas (Oven Baked)
Ryan Duclos (@rduclos)
Consultant and Community Influencer
(http://about.me/rduclos)
Ryan Duclos (@rduclos)
Consultant and Community Influencer (http://about.me/rduclos)
Ryan Duclos is a Senior Technical Consultant for Perficient, Inc. (PRFT), where he is
passionate about development utilizing the .Net Framework, SQL Server, and Windows
Azure technologies. Ryan is the President of the Lower Alabama .NET User Group and
enjoys speaking at and attending nearby events.
74
I have used lots of different fruit in this recipe: blueberries, raspberries,
apples, pears.. I even tried mango once. With the apples and pears, since
they tend to be harder, Ill usually saut them in lots of butter and agave
nectar first. (Totally healthy! *nods*) Depending on the fruit, adding in
tsp lemon zest, or a tsp of ginger, works really well, too.
Combine liquid ingredients; mix. Whisk dry ingredients separately,
then combine with liquid, and mix well.
Lightly oil a frying pan, then cook cup batter per
pancake over medium to medium-high heat. Pancakes are ready
when they are medium-brown on each side.
Breakfast is by far my favorite
meal, but Ive always preferred
something denser, a little
healthier, and less sweet than
the average pancake. I
modified these from a couple
different online recipes to a
version that is perfect for me,
and (comparatively) healthy!
In fairness, I will often still
coat them in maple syrup
(REAL ONLY), although theyre
best frozen in packs of three,
and reheated over a morning
campfire. A
The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.
~ W. C. Fields
Healthy Pancakes
Liquid:
2 cups milk (almond or coconut preferred, soy or cow okay too)
2 Tbsp agave nectar
2 eggs
2 tsp vanilla extract
1 tsp vegetable oil
Dry:
2 cups whole wheat (or whole wheat pastry) flour
1 Tbsp baking powder
1 tsp cinnamon
cup brown sugar
2 cups oatmeal
Add:
2 cups sliced almonds (or other nuts)
2 cups fruit
Rachel Reese
ASPInsider, Software Dev
at MyWebGrocer
Rachel Reese
ASPInsider, Software Dev at MyWebGrocer
Rachel Reese is a .NET Software Engineer, ASPInsider, road-tripper extraordinaire, C# and
math geek, community enthusiast, and fan of Oxford commas.
You can find her online at @rachelreese or rachelree.se.
75
An easy to prepare fish main
course that serves as comfort
food but is also great for
company. This is a recipe that
has its origins from the classic
Joy of Cooking. Like many of
my favorite recipes, there is a
lot of room for flexibility. Any
white fish will do though we
use haddock most often. And
you can increase or decrease
without worrying too much
about the keeping the propor-
tions relative. Measurements
are just a guideline and you
can get creative about what
goes into the topping.
1+ lb haddock or other white fish
3 Tbsp butter
1 cup bread crumbs
lb sliced mushrooms
cup chopped onion
cup sliced almonds
3 sliced tomatoes or one 28 oz can of tomatoes
Lemon juice
Salt & pepper to taste
Other seasonings suggestions: rosemary & tarragon
Preheat the oven to 375 F
Saut mushrooms, onions and almonds in the butter for about
5 minutes.
Stir the breadcrumbs and seasoning into the saut and set aside.
Lay the fish out flat in a non-stick baking dish.
Sprinkle the fish with lemon juice.
Spread the breadcrumb mix over the fish.
Spread the tomatoes on top of the breadcrumb mix.
Bake for 35-40 minutes.
Last year I went fishing with Salvador Dali. He was using a dotted line. He caught every other
fish. ~ Steven Wright
Baked Haddock with Tomatoes and Mushrooms
Julie Lerman
Microsoft MVP, Author
Julie Lerman
Microsoft MVP, Author
Julie Lerman is a Microsoft MVP, mentor and consultant who calls Vermont home and
is quite fond of Vermont Maple Syrup. Julie blogs at thedatafarm.com/blog, tweets at
twitter.com/julielerman, is the author of the Programming Entity Framework titles,
the MSDN Magazine Data Points column and a slew of videos on Pluralsight.com.
76
So, Im going to talk about
a delicacy called Chicken
Rezala. Why is it special? Well,
I spent the first 20 years of
my life in Kolkata, India a
major metropolitan, potpourri
of cultures & home to genuine
food-loving people. While my
taste buds gladly serve home
to Western, Chinese & Italian
palates, there is still a very
special place for traditional
Indian cuisine the spices,
the slow cooking & the deep
aroma. Chicken Rezala has
roots in North-West frontiers
& dates back to Moghul days.
Truly royal dish, prepared with
care & finger-smacking good!
Hope you enjoy S
A hen is only an eggs way of making another egg. ~ Samuel Butler
Chicken Rezala
1 lb chicken (boneless)
1 cup finely-chopped onion
1 cup plain yogurt
1 Tbsp ginger paste
2 Tbsp Red Chili Flakes
2 bay leaves
2 cloves
1 inch cinnamon sticks
5 - 6 black whole peppercorns
2 dry red chilies
1 Tbsp garlic paste
1 cup milk
cup coconut flakes
cup unsalted cashew
Few Saffron Strands (optional)
Salt, brown sugar & pepper To taste
5 Tbsp vegetable oil
Patience It really pays A
Cut chicken in bite-sized pieces or slightly bigger
Mix chicken in yogurt, ginger paste & red chili flakes
Marinade for an hour
Heat oil in deep pan/wok
Add cinnamon, bay leaves & dry red chilies and stir for 30 seconds
Add cloves & garlic paste; continue frying for another 30 seconds
Now add the onions and stir until theyre light brown
Add chicken marinade to pan & mix well
Add salt, sugar & pepper to taste
Stir constantly until chicken looks cooked
Take milk, cashew, coconut & saffron and puree in grinder
Pour in chicken and stir gently for thorough mix
Cover & simmer on medium heat till thick consistency
Garnish with almonds/raisins & serve hot
Samidip Basu
Sogeti Mobility Lead
| Passionate WPDev
Samidip Basu
Sogeti Mobility Lead | Passionate WPDev
Samidip Basu (@samidip) is a technologist & gadget-lover working as MSFT Mobility Solu-
tions Lead for Sogeti USA out of the Columbus Unit. With a strong developer background
in Microsoft technology stack, he now spends much of his time in spreading the word to
discover the full potential of the Windows Phone/Windows 8 platforms & cloud-backed mo-
bile solutions in general. He passionately runs the Central Ohio Windows Phone User Group
(http://cowpug.org), labors in M3 Conf (http://m3conf.com/) organization and can be
found with at-least a couple of hobbyist projects at any time. His spare times call for travel
and culinary adventures with the wife. Find out more at http://samidipbasu.com.
77
My kids love this dish with fried
rice. You can vary the spice
level by the amount of red chil-
ies you add. I frequently vary
the vegetables as well, some-
times adding fresh vegetables
and sometimes using a bag of
frozen mixed vegetables.
12 oz boneless, skinless chicken breast
2 cups peanuts
1 Tbsp sherry
1 cup chicken stock
2 tsp brown sugar
6 cloves chopped garlic
1 Tbsp grated fresh ginger root
1 tsp rice wine vinegar
2 tsp peanut oil
1 Tbsp soy sauce
4 dried red chilies
8 to 12 oz sliced bell peppers or other chopped
vegetables
In a food processor, mix the following ingredients until the peanuts are
crushed, forming a thick paste:
1 cup peanuts
sherry
chicken stock
brown sugar
4 cloves garlic
Slice chicken as thinly as possible. This is easier if chicken is slightly
frozen.
Heat 1 Tbsp peanut oil in a large wok.
Stir fry 2 cloves garlic for 1 minute.
Stir Fry the chicken 3-5 minutes or until the pink just disappears.
Add the vegetables and stir-fry another 5 minutes.s
Add the sauce and 1 cup of peanuts and stir-fry another 2 minutes.
Serve immediately with steamed rice or fried rice.
Is your food spicy Sir? No, smoke always comes out of my ears! ~ Unknown
Spicy Peanut Chicken Stir-Fry
David Giard
Sogeti Senior Manager Consultant, Microsoft MVP, Host of Technology and Friends
David Giard has been developing solutions using Microsoft technologies since 1993.
He is a Microsoft MVP; a member of the INETA Board of Directors; and a past President
of the Great Lakes Area .Net User Group. David has presented at many of the conferences
and user groups around the Midwest. He is a recovering certification addict and holds an
MCTS, MCSD, MCSE, and MCDBA, as well as a BS and an MBA. He is the host and pro-
ducer of the mildly popular online TV show Technology and Friends. He is the co-author
of the Wrox book Real World .NET, C#, and Silverlight. You can read his latest thoughts
at www.DavidGiard.com. You can connect with him on Twitter at @DavidGiard. David lives
in Michigan with his two teenage sons.
ginger root
rice wine vinegar
1 tsp sesame oil
1 Tbsp soy sauce
red chilies
David Giard
Sogeti Senior Manager Consultant,
Microsoft MVP,
Host of Technology and Friends
78
In college, while dating a girl
named Katy, I decided to try
to impress her by cooking an
original dish. No cookbook, no
calling my mom for help, just
me putting myself on a plate.
The dish, Spinach Mushroom
Quesadillas, was delicious
and Katy and I have now been
married for over seven years.
Together we have created over
fifty original dishes and are
working on a cookbook, but
this dish will always be special
to me since it was the first.
If I could be any flavor of ice cream, I would be spinach so no one would eat me. ~ Josh Hufford
Spinach Mushroom Quesadillas
2 Tbsp cooking oil
10 oz crimini mushrooms, washed and sliced
4 Tbsp mojo criollo marinade (found in ethnic/Latin aisle)
1 Tbsp butter
1 tsp ground cumin
tsp adobo seasoning (found in ethnic/Latin aisle)
4 - 8 inch flour tortillas
2 cups shredded mozzarella
cup crumbled feta cheese
1 cup stemmed and julienned spinach
cup sour cream
cup basil pesto
Coat the bottom of a large saut pan with half the cooking oil, over
medium-high heat. Once hot, saut half the mushrooms until they
have turned golden brown and shrunk to about half size. Add a pinch
of salt and pepper followed by 2 Tbsp of mojo to the pan. Stir until
the mojo thickens and clings to the mushrooms before removing from
the heat and placing in a small bowl. Repeat with the second batch of
oil, mushrooms and mojo.
Melt the butter in a small bowl in the microwave for about 45 seconds.
Brush melted butter on one side of each of the 4 tortillas and sprinkle
with tsp cumin and
1
/8 tsp adobo.
Heat a large griddle or frying pan over medium heat. One at a time,
place the tortilla, buttered side down, onto the griddle. Working in lay-
ers, add cup mozzarella cheese, followed by a quarter of the feta,
a quarter of the spinach, a quarter of mojo glazed mushrooms and
finally an additional cup mozzarella cheese.
With a spatula, fold the tortilla in half, pressing down on it like a Panini
sandwich. Cook both sides until lightly browned and the mozzarella is
melted throughout, about 4 minutes per side. Repeat with the remain-
ing three tortillas.
Cut each quesadilla into thirds. Serve six pieces per plate along with a
cup sour cream and
1
/8 cup basil pesto.
Nik Molnar
Co-creator Glimpse
Nik Molnar
Co-creator Glimpse
Nik Molnar, a NYC resident, fully embraces the web and the technologies that it enables,
and enjoys pushing the boundaries of what can be delivered in the browser. He is one of the
founders of the open source Glimpse project, is a huge Florida Marlins fan, avid foodie and
husband. He blogs at nikCodes.com and tweets @nikmd23
79
I often am very busy and have
to get a jump start on the day.
I dont have much time to
cook, but I want to stay healthy
and get plenty of protein. I
developed this pretty simple
recipe that I could cook in the
microwave so that I could eat
a healthy breakfast and get on
with my day.
I eat this for breakfast almost
every day, because it is so easy
and healthy.
cup Egg Beaters or egg white substitute
(I prefer the southwestern style)
2 large eggs
1 cup frozen spinach
cup salsa
cup low fat cheddar cheese
Put the frozen spinach into a microwave container and microwave on
high for 2 minutes.
Add the egg white substitute and large eggs and mix with a fork.
Microwave for an additional 1.5 minutes.
Remove and stir with fork.
Microwave for 1 more minute.
Add cheese and mix around.
Finally add salsa on top and salt and pepper to taste.
(I also like to throw in a bit of tobasco sauce.)
I have met a lot of hardboiled eggs in my time, but youre twenty minutes. ~ Oscar Wilde
Popeyes Quick Breakfast
What John Sonmez Eats for Breakfast Every Morning
John Sonmez
Pluralsight Author and
Software Developer
John Sonmez
Pluralsight Author and Software Developer
John is a frequent blogger at http://simpleprogrammer.com and author for many
Pluralsight courses. He has a wide range of experience with many different languages,
platforms and technologies and is often programming in C#, Objective-C, Java and
more all in the same day. He is also a fitness advocate that usually short on time.
80
Some number of years ago I
was visiting friends in NJ and
had my first beef brisket. How
did I miss this?? After inves-
tigating I ran across pressure
cooking and I like the idea of
sub hour cooking times while
keeping the meet juicy
and tender.
It is very flexible. If spouse
(Bobbi) is out of town I add
sauerkraut, otherwise boiled
dinner vegetables.
Mustards no good without roast beef. ~ Chico Marx
Beef Brisket
10 quart Pressure Cooker
(sizes range from as small as 6 quarts)
3 lb beef brisket (no bone, trim excess fat)
3 - 4 slices of bacon, chopped
4 cups beef broth (I use 6 bouillon cubes and microwave in a 4
cup Pyrex measuring cup to mix)
2 lb package of sauerkraut, drained
2 - 3 lb red potatoes, unpeeled, scrubbed and
quartered. Other potato types and peeled works too.
1 lb bag of baby carrots
These are nice because they are ready to go after a rinse.
1 chopped onion
1 Tbsp caraway seeds (I use fennel sometimes)
Salt and pepper but these can always be added later
1 Tbsp olive oil (or Vegetable oil for non-Italian households)
3 - 4 cloves garlic, crushed, peeled and chopped
My pressure cooker has a metal trivet in the bottom I take out to do
the saut and browning. You can also do this in a separate pan but
add back all the drippings and onion / garlic bits.
In uncovered pressure cooker pot, saut a bit of oil, the bacon, garlic
and onion.
Remove the cooked bacon, garlic and onions.
Add more oil and brown the beef brisket on each side for a few
minutes.
Remove brisket and replace the trivet. Now lay in the brisket, bacon
bits, garlic and onions and cover with sauerkraut. It is ok to bend the
brisket to make it fit in the pot but it will shrink during cooking.
If really big you might have to cut it in half.
Add the beef broth and add water to completely cover the brisket and
sauerkraut but dont exceed the maximum liquid level marked on your
pressure cooker.
Cover and bring up to full pressure at high heat then reduce heat.
Consult your pressure cooker directions if you have questions.
Cook at full pressure for 45 min then remove from heat and allow 15
min of natural cool down.
Release the rest of the pressure (most pressure cookers have a safe
way to do this). Be very careful, especially if you are not experienced
with pressure cooking. Superheated steam is most amazingly hot!!
Dave Noderer
Microsoft MVP, CEO/President
Computer Ways, Inc.
81
Dave Noderer
Microsoft MVP, CEO/President Computer Ways, Inc.
Dave is a software developer living near the beach in South Florida (it could be a state!).
He started Computer Ways, Inc. in 1994 and has been doing software development using
Microsoft Technologies ever since. He is also very active in the developer community as co-
founder of www.fladotnet.com user groups, runs the South Florida Code Camp and was an
early organizer of INETA.
Open the pot and insert a fork to make sure the beef is tender. If you feel it is too tough, put
it back under pressure for another 10 min. If you go too far it will all fall apart but will still be
delicious.
Remove the brisket and set it aside leaving the sauerkraut in the pot.
Add the potatoes, carrots and caraway seeds, lock the lid and bring to full pressure over high
heat then reduce heat and cook for 5 7 min. Follow your pressure cookers directions for a
quick release of the pressure.
Transfer the vegetable and sauerkraut to a serving bowl along with some of the broth and fill a
gravy boat (I use the Pyrex cup) with more of the broth.
Slice the brisket onto a serving platter and drizzle broth over it to make it moist.
Enjoy!
Beef Brisket (cont.)
82
This easy-to make chicken dish
got its name based on the fact
that it is foolproof and always
considered to be delicious no
matter how threatening the
visitors might be. Plus, its
super-easy to make.
We can see a thousand miracles around us every day. What is more supernatural than an egg
yolk turning into a chicken? ~ S. Parkes Cadman
In-Law Chicken
3 Tbsp milk
3 Tbsp melted butter
cup brown mustard (i.e Guldens, but not Grey Poupon)
cup honey
1 tsp curry powder
1 tsp salt
4 boneless chicken breasts
Preheat to 350F.
Lightly coat shallow baking dish (large enough for the four breasts to
lie flat) with vegetable cooking spray.
Put the chicken breast in the baking dish.
Mix all the ingredients together. Pour over the chicken.
Bake for 45-60 minutes (depending on size of chickens).
Serve over rice.
Ted Bahr
President BZ Media
Ted Bahr is President and co-founder of BZ Media, publishers of Software Development
Times, and producers of SPTechCon, the SharePoint Technology Conference. Ted began his
career in high-tech media on PC Magazine in 1982. He and his wife, three kids, two rabbits
and a fish live in Laurel Hollow, NY.
Ted Bahr
President BZ Media
83
Nobody likes to diet yours
truly included. It sucks. I love
REALLY yummy (bad for you)
food. But, when you work
hard and travel it is incredibly
difficult to keep those calories
under control or work out. I am
always in search of ways to eat
well when I have control, work-
ing from home or office, so that
I can have fun weekends and
survive the caloric impact of
restaurant meals when Im on
travel. Eating well for me also
has to taste good. My Pilates
instructor kicked me off on this
diet plan credit where it is
due (thanks Anna!) and I have
put my own spin on it. I could
tell you this is my stay healthy
diet plan because the truth
is this is a really healthy way to
eat in generalbut that would
be bullshit. This is my I want
to look good over 40 diet plan
and I share it with you out of
pure vanity my favorite sin.
This is a diet plan that is very simple, a little (ok a lot) routine, but the
two important meals per day dont suck and that is what counts in my
book. There are three simple parts to the diet plan:
Ashakeinthemorning,andoptionallyyoucanrepeatthatafew
times a day if you hate the warm broth approach between meals.
Vegetablebroth,home-madeandfresh,forthosebetweenmeal
pains of hunger, or before bedtime. I prefer this to the shake
because I like warm food.
Brownricewithveggiesandsomeformof proteintwiceperday
at lunch and dinner. This is where you get your yum on.
As for beverages, stick to green tea (any variety) with fresh lemon, and
water lots of it. If you are going to waste calories on other beverages
make it a good one! A
It is SO easy once you get the hang of each recipe, you have a hard
time not following the plan daily (or, on those days you want to be
good). If you stick to this religiously, you can maintain or even lose
weight. If you like your glass of wine at night or a treat here and there,
results will vary but I definitely find this plan grounds your day and
reduces temptation for the bad stuff. Thats because the brown rice is
really the only carb and it doesnt tend to open up the flood gates of
give me more carbs like other simple carbs do. Side benefit of this
diet plan it can work for those that have glutton intolerancethats
cool too.
The second day of a diet is always easier than the first. By the second day youre off it.
~Jackie Gleason
Micheles Vanity Diet Plan
Michele Leroux Bustamante
Microsoft Regional Director,
Microsoft MVP
Michele Leroux Bustamante
Microsoft Regional Director, Microsoft MVP
Michele Leroux Bustamante is Chief Architect at IDesign (www.idesign.net), a Microsoft
Regional Director and MVP. Michele specializes in scalable and secure architecture design,
identity federation, and cloud computing. She is a frequent conference presenter; published
author, and wrote the best-selling book Learning WCF (www.learningwcf.com). Blog:www.
michelelerouxbustamante.com. Twitter: @michelebusta
84
Micheles Vanity Diet Plan (cont.)
The Shake
8 oz water
1 banana
cup berries (blueberries are a great choice)
1 Tbsp almond butter
(can substitute with other nut butters but this is the one I like best)
4 Tbsp rice protein powder
(I like the organic vanilla rice protein, and you can substitute for other protein powders but
many of them have fake sugar and that defeats the purpose, plus it tastes bad)
2 Tbsp flax seed meal
(because, er, we need that as we get older, works wonders and I wont say why)
4 large cubes of ice to thicken
The Broth
12 - 16 cups of water
3 tsp salt (or, to taste)
1 turnip, quartered
1 rutabaga, quartered
3 celery sticks, chopped
green cabbage, chopped
1 white onion, quartered
1 leek (optional), diced large
1 piece of peeled ginger, inch cubed, diced
5 full size leaves Swiss chard, chopped
5 full size leaves kale, chopped
2 carrots, diced large
2 parsnip, diced large
Put all of this into a blender and blend on high speed until it is well mixed. Beware of add-
ing too much ice as the mixture will thicken quickly and become like gelatin. You want it to
be drinkable, dont make it too thick.
When to have a shake:
Have this for breakfast, before or after some green tea.
Optionally, have another shake when the broth isnt enough between meals or before bed.
No need to peel the veggies, since we wont be using them after straining the broth. Just
scrub them lightly to clean them off and chop as mentioned in ingredients. Put all the veg-
gies in a large pot with the water and add the salt. Put the burner on high, cover the pot and
place on the burner, and wait for the pot to start boiling. At that point you can reduce heat
to medium or medium-low to avoid the pot boiling over. Usually best to leave the lid on but
allow some room for steam to escape. After 2 hours, taste the broth and add more salt if
needed (not too much, easy tiger). If you see the water getting low, add more. Try to let the
broth boil for 3 hours to really infuse the flavor of the veggies.
85
Heat up a sauce pan with olive oil on high heat until it begins to sizzle, then add the garlic and stir for
1 minute before adding the rice to the mixture. Continue stirring the garlic and rice for another minute
or two and then add the water, salt and cover the saucepan until it boils. Once it boils reduce heat
to medium-low and move the lid to allow steam to escape. The rice will be ready when the water is
absorbed and the rice is fluffy in texture. Add water as needed if the rice is not cooking quickly. It can
take approximately 20 minutes.
When the rice is ready, you can put it in the fridge for up to 1 week and reheat with the other ingredi-
ents as the next instructions indicate.
Alternative Mixtures
The beauty of this dish is that really anything goes with the brown rice. You can skip the mushrooms
(but, they really make it great if you like them), you can swap out broccoli for other veggies, and you
can swap out chicken for other proteins.
Alternate veggies:
Spinach
Swisschardorkale,chopped
Alternate protein:
Fryaneggseparatelywithsaltandpepper,chopitupandputitontopof therice
Frysomeextrafirmtofuseparatelywithvegetableoil,saltandpepper,untilcrispy,andputiton
top of the rice
Frysomeshrimpinoliveoilwithsaltfortasteandoptionallysomecrushedredpepper
(not so diet but very yum)
Anywhitefish,cookedtotasteandservedwiththerice
The Rice Dish
2 cups brown basmati rice
5 cups water
3 garlic cloves, finely chopped
1 Tbsp olive oil
1 tsp salt
small onion diced
1 cup mushrooms, sliced
2 cups broccoli coarsely chopped
1 cup chopped, cooked chicken
Salt and pepper to taste
Crushed red pepper to taste (optional)
The Broth (cont.)
Take the pot off the burner and let cool for 30 minutes with the lid off. Once cool enough to strain,
get a fine mesh strainer and place it over another large pot, or any container that can catch the
liquid. Scoop the broth and veggies little by little into the strainer pressing the veggies down into
the strainer to extract any liquid. Youll need to do this little by little and toss out the veggies as you
finish with each batch. What you want is just the broth left in the container.
When you are done move the broth to a pitcher, or a glass or thick plastic container of your choice
for storage in the fridge. It will keep for about a week, ready for you to heat up and consume when
you are in need of a little hunger quencher.
When to have a cup of broth:
Have broth between meals any time you are a little hungry. Prefer bringing it to a boil on the stove
to kill any bacteria. Put it in a coffee cup and sip away as you work that nagging hunger should
subside a little.
Micheles Vanity Diet Plan (cont.)
Asparagus
Slicedbellpeppers
86
When looking for an impressive
main course, who doesnt love
a great Prime Rib dinner. The
rub produces a light crust that
helps seal in the juices while
providing maximum flavor
with a subtle kick from the
spices. While the oven cooking
method is fine, this only gets
better if you can cook it over
the grill (wood, charcoal,
or gas) using hickory wood
to infuse the maximum flavor
of the meat.
10 lb Choice grade Rib Roast (preferred bone-in)
cup all-purpose flour
cup dry mustard
2 tsp kosher salt
1 tsp each of: freshly ground black pepper, chili
powder, granulated garlic, paprika, parsley
cup Worcestershire sauce
2 Tbsp Soy Sauce
Serves ~10-12 adults
Truss the meat or ask your butcher to do it.
Bring roast to room temperature (~45 min - 1 hour). This is key to
getting that perfectly cooked prime rib.
Mix the flour, mustard and spices in a bowl. Combine the Worcester-
shire sauce and soy sauce together in another small bowl.
Rub the flour mixture thoroughly into the meat. Place in a roasting pan,
fat side up. Gently pour and pat the Worcestershire/soy sauce mixture
on the roast, covering sides and top.
Cook at 325F with fat side up:
- Preferred cooking method if you have a good grill that can accu
rately maintain the temperature at 325, then cook the roast
directly on the grill with Hickory Chunks using the Indirect cooking
method (turn on half your grills burners and place the meat on the
other side of the grill - no flame underneath it). You cant beat the
flavor!
- Or preheat the oven and cook in roasting pan in the oven.
For a great rare/med rare prime rib, remove when it reaches 120F *.
Let the meat rest at least 15 minutes.
If cooking with the bone-in, slice the bones off the roast (reserve these
for yourself!). Then carve and serve the roast with an au-jus and/or a
horseradish sauce.
Cooking Notes:
For time estimation, a good general rule is to cook
the room temperature roast for ~20 minutes/lb (6 lb roast takes
approximately 2 hours to cook, 9 lb=~3 hours, etc)
* Remember the roast will continue to cook when pulled out of the oven
by up to 5-10 degrees. Keep this in mind when cooking.
Cows are my passion. What I have ever sighed for has been to retreat to a Swiss farm, and live
entirely surrounded by cows - and china. ~ Charles Dickens
Perfect Prime Rib
Donald Williamson
GrapeCity, inc.
Finished Temperature Guide
Rare to Medium Rare 125-130 degrees
Medium 135
Medium Well 145
Well 145+
Donald Williamson
GrapeCity, inc.
KCBS Certified Judge (Kansas City Barbeque Society)
Donald started working for FarPoint back in 1993 (FarPoint was recently acquired by
GrapeCity). When he isnt busy help getting the word out about their award-winning Acti-
veReports and Spread product lines, he likes to spend his free time firing up the grills and
pig cooker trying out new recipes. Next time youre in town, ask to be invited to a pig pickin!
87
From My Restaurant.
ENJOY!
Go to your fresh seafood market:
(fresh fish is the only way to go with this, not frozen)
Four 8 oz pieces of fresh swordfish (cut 1 inches thick)
8 medium size plum tomatoes
stick of butter
12 oz jar of sundried tomatoes in virgin olive oil
cup of coarsely grated parmesan cheese
cup virgin olive oil
teaspoon of pepper
Pre-heat oven to 350F
Trim any skin off the ends of the swordfish and rinse with cold water.
Use a glass baking dish and baste the bottom with virgin olive oil.
Pepper one side of swordfish and place pepper side down in prepared baking
dish.
Cut into quarters the plum tomatoes and place around swordfish in the
baking dish.
Baste top of each piece of swordfish with virgin olive oil, add pad of
butter to top of each piece.
Sprinkle some olive oil over tomatoes in pan and pepper to taste.
Bake 15 18 minutes in preheated 350 degree oven then remove dish from
oven and set oven rack to second shelf position and turn on broiler.
Sprinkle the parmesan cheese over the swordfish and spoon on the sundried
tomatoes.
Place baking dish back in oven till cheese melts and sundried tomatoes get
slightly browned.
You need to watch this last step carefully so you do not burn the
tomatoes. Place swordfish on plates and spoon all the remaining plum
tomatoes on it. Serve with lemon wedges.
What the ears hear and the eyes see, the mind believes. ~ John Travolta in Swordfish.
Cape Cod Fresh Swordfish
Garry Brothers
Owner
Cape Cod Fresh, Brewster, MA
Garry Brothers
Owner, Cape Cod Fresh, Brewster, MA
Gary Brothers started his career with United Technologies and after 15 years in management
his techie wife persuaded him to join her in starting up a conference production company
focused on the tech space. Those events proved very successful working closely with many
Tech companies like Borland, Lotus, IBM and Microsoft. In 2001 he sold the last event he
co-created DevConnections and remained with that show until this year. His entrepreneurial
spirit prevailed and he is now teaming up with Richard Campbell of .NET Rocks and Microsoft
to co-create a new and exciting developer event in Las Vegas Dec 9 12, 2012 and April 9
12, 2013 DevIntersection
Gary has a passion for cooking as well as creating events in the IT world. He owns a res-
taurant in Cape Cod, MA but is on the road too often to cook there. His restaurant location
affords him the opportunity to demand the fish is brought in daily straight
from the daily catch. He travels all over the world and brings back new ideas to share with his
chefs. When it comes to fish his only advice is never overcook it and be sure its fresh.
88
John Papa
Microsoft Regional Director
John Papa ( @john_papa ) is a former Evangelist for Microsoft on the Silverlight and Windows
8 teams, where he hosted the popular Silverlight TV show. He has presented globally at key-
notes and sessions for the BUILD, MIX, PDC, TechEd, Visual Studio Live! and DevConnections
events. Papa is also a columnist for MSDN Magazine (Client Insights), Visual Studio Magazine
(Papas Perspective) and an author of several training videos with Pluralsight
Great for a quick and easy
meal on the grill with friends
and family that everyone
enjoys. Always juicy,
always delicious!
1 lb lean ground beef (I prefer 94% or higher)
1 Tbsp extra light olive oil
1 tsp garlic powder
4 slices of swiss cheese
1 cup fresh white mushrooms
1 premium tomato
1 Tbsp soy sauce
Salt and pepper
4 premium hamburger buns
Serves 4 people
Mushroom cook time about 8 minutes:
Heat a 10 inch frying pan on the stove at a low temperature
Clean the white mushrooms and slice them
Place the mushrooms in the frying pan
Pour Tbsp of olive oil in the frying pan
Pour 1 Tbsp of soy sauce in the frying pan
Occasionally stir the mushrooms so they cook evenly
Burgers
Preheat the grill to 600F. The key is to sear the meat to lock in the juices.
Place the ground beef on a cooking board
Put a small amount of salt and pepper into the ground beef and mix
Put 1 tsp of garlic powder into the ground beef and mix
Put Tbsp of olive oil into the ground beef and mix
Split in 4 equal sized patties (slightly larger than 1/3 lb each)
Cup your hands to form the edges of the patties
Make them each about 4 inches wide with a uniform thickness through
out the patty
Note: the patty will shrink when cooked
When the grill reaches 600 degrees, toss the patties and close the lid
Flip after 4 minutes and close the lid
After 7 minutes place swiss cheese slice on each burger, wait 1 minute
the take burgers off the grill
Total cook time is about 8 minutes for medium well to well done
Put each burger on a bun, pour on some mushrooms, and apply
a tomato slice.
Then enjoy!
I am... a mushroom; On whom the dew of heaven drops now and then. ~ John Ford
Healthy Mushroom Swiss Burger
John Papa
Microsoft Regional Director
89
1 lb ground Italian sausage
1 clove garlic, minced
1 Tbsp whole basil leaves
16 oz can tomatoes
2 - 6 oz cans tomato paste
2 tsp salt, divided
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
cup grated parmesan or romano cheese
2 Tbsp parsley flakes
tsp pepper
1 lb mozzarella cheese, sliced very thin
Brown sausage slowly, spooning off excess fat occasionally. Once browned,
add garlic, basil leaves, tomatoes, tomato paste and 1 teaspoons salt.
Simmer uncovered for 30 minutes, stirring occasionally.
Cook noodles in large amount of boiling salted water until tender. Drain and
rinse.
Beat eggs, add ricotta cheese, parmesan, parsley, 1 teaspoon salt, and
teaspoon pepper.
Layer half the noodles in a 13x9x2-inch baking dish; spread with half the
ricotta filling; add half the mozzarella cheese and half the meat mixture.
Repeat layers.
Bake at 375 for about 30 minutes (or assemble early and refrigerate; bake 45
minutes). Let stand 10 minutes before serving.
Makes 8 to 10 servings.
I never met a lasagna I didnt like ~ Garfield
Lasagna
Howard Dierking
Microsoft Program Manager
Howard Dierking
Microsoft Program Manager
Howard Dierking works at Microsoft on the AppFabric Developer Platform team. When not
busy eating some of the great food described here, he enjoys working off all those calories
on the snowboard or the hiking trail with his wife and 2 daughters.
90
Regard it as just as desirable to build a chicken house as to build a cathedral.
~ Frank Lloyd Wright
Chicken Rotel
10 oz can Rotel
2 lb chicken breast (skinless/boneless)
1 Tbsp olive oil
1 tsp garlic salt
1 tsp black pepper
cup grated parmesan cheese
Preheat the oven to 425F.
Grease a 9x13 casserole dish with the olive oil. Place the chicken
breasts into the casserole dish, trying not to overlay the chicken.
Sprinkle the garlic salt and black pepper over the chicken evenly.
Pour the un-drained can of Rotel over the chicken spreading it evenly.
Sprinkle the grated parmesan cheese over the chicken evenly.
Place in pre-heated oven for 30-40 minutes or until chicken reaches
at least 165 F.
I highly recommend changing up the seasoning to see what works
best for your taste.
I was in the grocery store
and wanted to come up with
something new to try. So this is
what I came up with one spring
night in 2012.
Ryan Duclos (@rduclos)
Consultant and Community Influencer
(http://about.me/rduclos)
Ryan Duclos (@rduclos)
Consultant and Community Influencer (http://about.me/rduclos)
Ryan Duclos is a Senior Technical Consultant for Perficient, Inc. (PRFT), where he is
passionate about development utilizing the .Net Framework, SQL Server, and Windows
Azure technologies. Ryan is the President of the Lower Alabama .NET User Group and
enjoys speaking at and attending nearby events.
91
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93
94
The apple does not fall far from the tree ~ Proverb
Woodruff Holiday Morning
French Toast
1 cup brown sugar
cup butter, melted
3 tsp ground cinnamon (divided)
3 tart apples (like Granny Smiths), peeled, cored and
thinly sliced
cup dried cranberries
1 loaf French Bread, cut into 1 inch slices
6 large eggs
1 cups milk
1 Tbsp vanilla extract
Preheat the oven to 375F.
Combine brown sugar, butter and 1 teaspoon cinnamon in a 9 x 13
baking dish and mix.
Add apples and cranberries to baking dish.
Spread mixture evenly in bottom of baking dish.
Arrange slices of bread on top of mixture.
Mix eggs, milk, vanilla and remaining 2 teaspoons of cinnamon in
bowl until well blended.
Pour mixture in bowl over bread in baking dish and saturate bread
well.
Cover baking dish and refrigerate for 4 to 24 hours.
Bake in oven for 40 minutes with cover on baking dish.
Uncover baking dish and bake for additional 5 minutes.
Remove from oven and let stand for 5 minutes.
Serve warm.
Makes 12 servings
My family and especially my
wife Tracy really go 110% for
the Holiday Season. We love
having extended family and
friends visit and stay with us for
Christmas Eve. My wife started
when we had our first child
to make a great Christmas
morning breakfast. This dish
has become the center of the
breakfast and our kids love it.
It fills the house with apple,
cinnamon and vanilla all day.
We love this dish so much we
have started making it when-
ever we want to enjoy a festive
breakfast anytime throughout
the calendar.
Chris Woodruff
Podcaster, Microsoft MVP
Chris Woodruff (or Woody as he is commonly known as) has a degree in Computer Science
from Michigan State Universitys College of Engineering. Woody has been developing and
architecting software solutions for almost 15 years and has worked in many different plat-
forms and tools. Woody is the co-host of the popular podcast Deep Fried Bytes and blogs
at www.chriswoodruff.com.
Chris Woodruff
Podcaster, Microsoft MVP
95
I enjoyed my moms crepes
growing up. After I got
married, crepes became the
traditional Saturday breakfast
in our family. It is my wifes
favorite breakfast that she
looks forward to every week.
The recipe I use is a slightly
modified and healthier version
of my moms original recipe.
One of the very nicest things about life is the way we must regularly stop whatever it is we are
doing and devote our attention to eating. ~Luciano Pavarotti and William Wright
Slobodan Stipic
Windows Phone evangelist
I am a passionate Software developer with a substantial experience in developing distributed
and centralized solutions for small businesses and large corporations. Focused on cutting
edge technologies such as Windows Phone and Windows 8.
Twitter: @slobo80
Blog: kulaid.blogspot.com
Crepes - Natural and Healthy
3 very ripened bananas
2 eggs
1 cup milk
cup buttermilk (regular water or any fruit juice would work)
tsp salt
1 tsp baking powder
1 cup all-purpose flour
cup whole wheat flour (or all-purpose flour)
Topping:
10 tsp Nutella
banana thinly sliced
Put bananas in the blender and blend them until smooth.
Add eggs, milk, salt, baking powder, flour. Blend
until smooth. Add buttermilk. Blend until smooth.
Preheat frying pan on medium heat. Add tsp oil and
spread around frying pan.
Ladle the batter into the frying pan spreading it around
evenly. After 2-3 min or until edges become brown turn
it over and fry it for another minute.
Put it onto the plate and spread 2 tsp Nutella and thinly
sliced bananas. Roll the crepe.
Repeat until there is no more batter.
Slobodan Stipic
Windows Phone evangelist
96
Its really good!
When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs
Dulce De Leche Cheesecake with
Caramel Butterscotch Topping
12 Tbsp unsalted butter, melted
3 cups graham crackers
2 cups sugar
Salt
2 lbs cream cheese, at room temperature
cup sour cream
16 oz jar Williams Sanoma Dulce De Leche
6 large eggs, at room temperature, lightly beaten
1 Tbsp vanilla extract
Mrs. Richards butterscotch caramel
2 cups sweetened whipped cream
Position rack in the center of the oven and preheat to 325F.
Brush a 10-inch springform pan with some of the butter.
Stir the remaining butter with the graham cracker crumbs,
cup of the sugar and a pinch of salt in a bowl. Press the
crumb mixture into the bottom and up the sides of the pan,
packing it tightly and evenly. Bake until golden brown, 15
to 20 minutes. Cool on a rack, then wrap the outside of the
springform pan with foil (use long roll of aluminum foil so
that it covers the pan completely) and place in a roasting
pan.
Bring a medium pot of water to a boil. Meanwhile, beat the
cream cheese with a mixer until smooth. Add the remaining
2 cups sugar and beat until just light, scraping the sides
of the bowl and beaters as needed. Beat in the sour cream,
then add the duce de leche, eggs, vanilla and 1 tsp of salt
and beat until just combined. Pour into the cooled crust.
Swirl mixture with knife to prevent bubbles and cracking.
Michele Guido
Advertising Account Executive,
Neudesic Media Group
Neudesic Media Group
manages online
advertising across some of
the largest websites within
the Software Developer,
Information Technology
and Consumer Electron-
ics verticals. We help
advertisers reach over 110
million monthly visitors
and our network generates
more than 500 million
impressions each month.
These properties include
Microsoft owned sites such
as ASP.NET and IIS.NET
as well as privately owned
niche properties like
EggHeadCafe.com, Cisco
Support Community and
W3Schools.com. We bring
a solid stable of advertis-
ing clients and 4A agency
relationships right to the
doors of our publishers.
97
Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown
Michele Guido
Advertising Account Executive, Neudesic Media Group
Michele Guido represents the Microsoft Community Sites (ASP.NET, IIS.net, MSDN, Silver-
light.net, TechNet and Windows Client) for Neudesic Media Group. Based in Atlanta, Michele
has been working in the high-tech space for most of her career and most of all enjoys all of
the people she has met.
Dulce De Leche Cheesecake with
Caramel Butterscotch Topping (cont.)
Pour the boiling water into the roasting pan until it comes about halfway up the
side of the springform pan. Gently place roasting pan in the oven. Bake until
the outside of the cheesecake sets but the center is still loose, about 1 hour 45
minutes. Turn off the oven and open the door briefly to let out some heat. Leave
the cheesecake in the oven for 1 more hour, then carefully remove from roasting
pan and cool on a rack. Run a knife around the edges, cover and refrigerate at
least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock
the springform ring. To finish, heat caramel butterscotch and pour over the top.
Place a dollop of whipped cream on each slice when serving.
98
Maine has the distinction
of having the only
Code Camp where
we actually camp.
Held each summer
at Weld State Park,
blueberry cake is a
constant favorite and
a real Maine tradition.
Mr. Spock: What is the formula for PI?
Chekov: Er...apple or blueberry, sir?
Carolyn Smith
AKA Silverlight Madam, Graphic Artist
Carolyn Smith is well known in the community as an award winning watercolor artist. With
the arrival of the 21st century Carolyn has focused on computer arts and graphic design.
She can help you with logos and artwork for your business and website.
You can view her watercolor portfolio at: http://pixycolors.com/gallery.aspx
And her learning site for Microsoft Silverlight at: http://www.silverlightmadam.com/
Her business and online bio is located at: http://www.mainelysites.com
Maine Code Camp Blueberry Cake
1
/3 cup butter, softened
1 cup plus 1 Tbsp sugar, divided
2 eggs
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
tsp baking soda
tsp ground nutmeg
cup buttermilk
1 cups blueberries
In a large bowl, cream butter and 1 cup sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Combine the flour, salt, baking powder, baking soda and nut-
meg; gradually add to creamed mixture alternately with butter-
milk, beating well after each addition. Gently fold in blueberries.
Transfer to a greased 9-in. square baking pan; sprinkle with
remaining sugar. Bake at 350 for 40-45 minutes or until cake
springs back when lightly touched. Cool on a wire rack.
Yield: 9 servings.
Carolyn Smith
AKA Silverlight Madam
Graphic Artist
99
A visually intriguing dessert
where a rich coconut-milk cus-
tard is steamed inside a small
pumpkin or acorn squash.
The movies were custard compared to politics. ~ Nancy Reagan
Steamed Pumpkin Custard
5 eggs (2 of them duck eggs if possible)
1 cup coconut cream
1 cup chopped palm sugar or dark brown sugar
1 small pumpkin, about 8 in in diameter, or 2 acorn
squashs
Beat the eggs with coconut cream and sugar until the mix-
ture is frothy.
Cut the top off the pumpkin or acorn squashes and care-
fully scoop out the seeds and any fibers. Pour in the coconut
cream mixture, cover with the top of the pumpkin or squash-
es and place in a steamer. Cover the steamer and place over
boiling water.
Cook over medium heat for about 30 minutes or until the
mixture has set. Leave to cool (preferably refrigerate) and
cut in thick slices to serve.
Kevin White
Head of Marketing,
ComponentOne, a division of
GrapeCIty, inc., U.S.A.
Kevin White
Head of Marketing, GrapeCIty, inc., U.S.A.
Kevin White has been enjoyably working in the development industry for the past 8 years.
Originally on the media side as Publisher of Visual Studio Magazine, he worked with a great
team of dedicated and passionate professionals. There he developed many close friend-
ships and quickly realized that this was a terrific community to be associated with. He soon
moved into the marketing side of the industry and developed some of the communitys
most attention-grabbing programs and promotions while helping bring recognition to the
companies hes worked for. He now heads the overall marketing operations for Componen-
tOne a division of GrapeCity. If he isnt working on marketing campaigns, community events
or the next off-the-wall idea, hes likely to be seen polishing off a great meal at a local eatery
and washing it down with a tasty beverage.
Note: Duck eggs add richness and a firmer texture to the custard. If using palm sugar,
strain the custard through
a sieve before pouring into the pumpkin to remove any impurities.
Are you looking for something a bit different? Perhaps you want to prepare a great look-
ing dessert for a special occasion? Well you have got to try this tasty treat. It is truly a
visually intriguing dessert where rich coconut-milk custard is steamed inside a small
pumpkin or acorn squash. Not only does it taste delicious, but you can also really com-
mand attention with a great presentation!
100
As food is concerned, Im lazy.
General Tsos sauce from a
bottle? Sure. Frozen Tollhouse
cookies? You betcha. But some
things just cant be faked.
Cheesecake is one of those
things that isnt the same with-
out the perfect texture, and you
can only get it one way.
Why do people order a piece of turtle cheesecake along with a diet Coke? ~ Funny Cat quotes
Turtle Cheesecake
Crust
6 Tbsp unsalted butter
1 package ( box) graham crackers (typically 9)
1 Tbsp sugar
Filling
Five 8 oz packages cream cheese
tsp salt
1 cups sugar
cup sour cream
3 tsp lemon juice
3 tsp vanilla extract
8 large eggs
Topping
cup finely chopped pecans
Hersheys Syrup
Caramel Ice-Cream topping
Daniel Lawrence
Lead Technical Consultant
Perficient, Inc.
101
I want to have a good body, but not as much as I want dessert. ~Jason Love
Daniel Lawrence
Lead Technical Consultant - Perficient, Inc.
Daniel has more than 15 years of experience in the Energy, Pharmaceutical, and Defense
industries. Hes married with two kids (and one on the way), and calls the Mississippi gulf
coast home. Hes also overweight simply because he loves to cook and to eat.
Turtle Cheesecake (cont.)
Crust
Preheat the oven to 325.
Pre-cut parchment paper to line the sides of a springform.
Melt the butter, and brush the sides and bottom of a 9 inch springform.
Line the sides of the springform while the butter is still warm (or it wont stick).
Crumble the graham crackers into a food processor, and blend until fine.
Mix the crumbs, remaining butter, and sugar.
Press into the bottom of the springform and bake for 13 minutes.
Allow to cool.
Filling
Turn oven up to 475.
Beat cream cheese, salt, and sugar until the cream cheese is soft and the sugar
evenly distributed (this is key). Use a scraper blade in a stand mixer, scrape
by hand, or prepare for a sore arm. (Really, Ive done it by hand once
ONCE, and I bought a kitchen-aid; lazy, remember?)
Add sour cream, lemon juice, and vanilla on low speed.
Add 6 eggs, one at a time.
Separate the last two eggs, and add the two yolks.
Make sure its completely blended again, this is very important.
Pour the filling onto the crust (itll be very full), and bake on the lower-middle rack.
After 12 minutes at 475, turn the oven down to 200 dont open the door, just drop
the temperature. Continue to cook for 90 minutes.
Let the cheesecake cool for at least 3 hours before refrigerating overnight (use plastic
wrap to keep it from picking up any odors).
Serving
Remove from springform and cut with a salmon knife (or long bread knife); this
is easiest if you freeze it first. If you dont want to freeze it, let it warm to room
temperature before cutting.
After cutting, top with finely chopped pecans, Hersheys Syrup, and caramel ice-cream
sauce (otherwise, the pecans make cutting a nightmare).
102
This is one of my all-time
favorite cookies. My mom used
to make them for us. Shes
with God now and these
cookies are a wonderful
reminder of her. I think it was
her secret ingredient that
made them so good.
A mothers love is patient and forgiving when all others are forsaking,
it never fails or falters, even though the heart is breaking ~ Helen Rice
Jim Duffy
Microsoft Regional Developer and MVP
Jim is the CEO/Principal of TakeNote Technologies. TakeNote is a Raleigh, NC based
training, consulting, and software development firm specializing in helping clients design,
develop and deploy business solutions with Microsoft enterprise technologies including ASP.
NET MVC ( HTML5/CSS3/jQuery), Silverlight , SQL Server and Windows Phone.
Ma Duffys
Chocolate No Bake Coconut Cookies
cup shortening
cup milk
2 cups granulated sugar
3 cups oatmeal
1 cup coconut (mmmmm coconut is yummy!)
6 Tbsp cocoa
1 tsp vanilla
6 tsp of Moms love (her secret ingredient, 1 tsp for each of
her children. Im number 5!)
Bring to boil shortening, milk, and sugar. Remove from heat
and then add other ingredients. Cool slightly and drop by
teaspoon onto waxed paper.
Jim Duffy
Microsoft Regional Developer
and MVP
103
A scone and tea at half past three, makes the day a little brighter. ~ Victor, Still Game
Breakfast Scones
with Berries & Walnuts
2 cups flour
1
/4 cup sugar (optional or adjust to your liking)
2 tsp baking soda
tsp salt
4 Tbsp chilled butter cut into pats
2 eggs
1
/3 cup heavy cream
Add-In Suggestions:
Messy: 1 cup blueberries and cup almonds
Sticky: c Vermont Maple Syrup (exclude the
1
/3 cup
sugar) and cup walnuts
Safer: Dried cranberries and walnuts
Heat the oven to 450F.
Mix dry ingredients.
Add in butter and mix in using a pastry blender or two
butter knives until its crumbly.
Add in eggs, one at a time and mix.
Mix in cream.
Knead the dough with your hands until dry ingredients are
thoroughly absorbed (but for no longer).
Break the dough up into small bits which will make it easier
to mix in the add-ins.
Add in the add-ins and knead again.
Spoon blobs of dough onto a baking sheet.
Alternate: Flatten or even roll the dough (not advised for
messy add-ins) and cut into 8 triangles then place them on
the baking sheet.
Bake for 15-20 minutes.
We love scones and its fun
to make them from scratch,
then add in whatever goodies
we have in the house fresh
berries, nuts or maple syrup.
My choice of add-ins usually
turns them into a mess, but a
delicious mess so its all good!
Julie Lerman
Microsoft MVP, Author
Julie Lerman
Microsoft MVP, Author
Julie Lerman is a Microsoft MVP, mentor and consultant who calls Vermont home and
is quite fond of Vermont Maple Syrup. Julie blogs at thedatafarm.com/blog, tweets at
twitter.com/julielerman, is the author of the Programming Entity Framework titles,
the MSDN Magazine Data Points column and a slew of videos on Pluralsight.com.
104
I made this cake for my sons
birthday with some slight
modifications from the original
recipe (Beattys Chocolate
Cake) and it was simply the
best chocolate cake ever. Just
the right amount of moistness
and the frosting has more but-
ter flavor than most for those
of us that dont like too much
confectioners sugar.
I owe it all to little chocolate donuts. ~ John Belushi
Sams Chocolate Cake
Butter, for greasing the pans
1 cups all purpose flour, plus more for pans
2 cups sugar
cup of the best cocoa powder you can find
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350F.
Butter two 8-inch x 2-inch round cake pans. Line with parch-
ment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and
salt into the bowl of an electric mixer fitted with a paddle
attachment and mix on low speed until combined. In another
bowl, combine the buttermilk, oil, eggs, and vanilla. With
the mixer on low speed, slowly add the wet ingredients to
the dry. With mixer still on low, add the coffee and stir just
to combine, scraping the bottom of the bowl with a rubber
spatula.
Pour the batter into the prepared pans and bake for 35 to
40 minutes, until a cake tester comes out clean. Cool in the
pans for 30 minutes, then turn them out onto a rack and
cool completely.
Place 1 layer, flat side up and with a knife or spatula, spread
the top with frosting. Place the second layer on top, rounded
side up, and spread the frosting evenly on the top and sides
of the cake.
David Lyman
Publisher SD Times
105
David Lyman
Publisher SDTimes
My name is David Lyman. As the publisher of SD Times, I spend my days spreading the
word about SD Times, and helping Software companies market their products. Sailing and
skiing are the seasonal hobbies for me in New England.
Sams Chocolate Cake (cont.)
Chocolate Frosting:
6 oz good semisweet chocolate (I used 60% Callebaut)
lb (2 sticks) unsalted butter, at room temperature
1 tsp pure vanilla extract
1
1
/4 cups sifted confectioners sugar
Chop the chocolate and place it in a heat-proof bowl set over a pan of
simmering water. Stir until just melted and set aside until cooled to room
temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the
butter on medium-high speed until light yellow and fluffy, about 3 minutes.
Add the vanilla and continue beating for 3 minutes. Turn the mixer to low,
gradually add the confectioners sugar, then beat at medium speed, scraping
down the bowl as necessary, until smooth and creamy. On low speed, add
the chocolate to the butter mixture and mix until blended. Dont whip. Spread
immediately on the cooled cake.
106
This is an easy, delicious
dessert the perfect ending
to a family celebration or a
romantic dinner. A little grated
chocolate on top, and it be-
comes an indulgent luxury.
Is there any problem that a bottle of wine and peanut butter cant solve? ~ Unknown quotes
Peanut Butter Pie
4 oz cream cheese (softened)
1 cup powdered sugar
cup creamy peanut butter
cup milk
8 oz heavy whipping cream
9 inch Oreo pie crust
Hersheys bar (optional)
Preheat the oven to 350F.
Whip the heavy whipping cream with an electric mixer on
medium until it forms soft peaks. Then refrigerate while
you mix the other ingredients. (You can substitute an 8 oz
container of whipped topping instead of the heavy cream.
I also recommend whipping the cream in a metal mixing
bowl it helps to keep the consistency better in the
refrigerator.)
In a separate mixing bowl, whip the cream cheese until
it is soft and fluffy.
Next, add the peanut butter and powdered sugar to the
cream cheese and beat until smooth. Slowly whip in the
milk.
Now fold in the refrigerated whipped cream (or whipped
topping). Do this carefully to maintain the fluffy consistency.
Pour the mix into the pie shell, cover and freeze until firm.
Prior to serving, you may grate the Hershey bar over the top
of the pie. A room temperature bar will give you nice curls
of chocolate, but a frozen bar will give you an elegant dusting.
Dr. Michelle Smith
Managing Director
NimblePros LLC
Dr. Michelle Smith
Managing Director NimblePros LLC
Michelle Smith is the former CEO of Lake Quincy Media and Managing Director of Nim-
blePros. When not focusing on software quality, Michelle is a practicing veterinarian, Master
Gardener, Girl Scout leader, and calendar keeper for her children. Occasionally, she finds
time to cook too.
107
activeanalysis_Layout 1 10/25/2012 1:24 PM Page 1
BZ Media is...
www.sdtimes.com Software Development!
www.BZMedia.com
www.SPTechCon.com www.AnDevCon.com www.BigDataTechCon.com
SharePoint!
Mobile
Development!
Big Data!
Monthly
Analysis
Whats Happening
and What It Means!
109
110
Ah, the martini, where shall
we start? First of all, a martini is
made with gin. A martini made
with vodka is called a vodka
martini. Real martinis are shaken,
not stirred, hopefully with enough
aggression to send forth tiny ice
crystals into the perfect drink.
The dry refers to an inverse rela-
tionship between the amount
of vermouth versus gin in the
martini. Less vermouth is more dry.
Why dont we get you out of those wet clothes and into a dry martini.
~ Charles Butterworth in the 1937 movie, Every Days a Holiday.
The Extra Dry Martini
3 oz Gin (Bombay Sapphire or your favorite)
1 drop Dry Vermouth
Ted Bahr
President BZ Media
Martinis in the 1920s had more vermouth - a standard martini might be 4 parts gin to 1 part vermouth but
tastes have changed over time and certainly one could guess that the quality of the bathtub gin being made
during Prohibition (1919-1933) needed to be heavily masked. In any case, today the Dry Martini carries a ratio
of about 8-1, and the Extra Dry Martini, 16-1. For many extra dry martini drinkers that amount of vermouth still
overpowers the gin and so, we have developed Our Ways. The simplest is to take a tiny bit of vermouth, swirl
it around in the shaker and pour it out. The vermouth coating on the inside of the shaker is surely enough.
Others have perfume-like atomizers specially made for the bar, where one tiny sprits is ENOUGH. The one
drop of vermouth - however secured - changes the chemistry of the gin, resulting in a shimmering, silvery
taste of crystalline perfection. That old lady gin taken back to the days of her tender youth and fulsome beauty.
Truly a wondrous thing.
Chill a martini glass. Place an olive or lemon twist in the
glass. Shake up the gin and vermouth and pour. Admire its
clear shining beauty, and toast the night.
111
This dark amber beauty is like
the rich warm panelling of an
old time lounge, perhaps the
Redwood Room in the Clift
Hotel in San Francisco, or at
the Blue Bar the Algonquin
Hotel in New York City. It
has that comforting feel of a
winter drink, with the warming
heads-up of the base Bourbon
or Rye properly dressed and
balanced by sweet vermouth
and garnished about the nape
with a hint of perfume from
the fragrant bitters. It goes
down smooth and wakes you
up quick.
Form follows function
Ted Bahr
President BZ Media
Ted Bahr is President and co-founder of BZ Media, publishers of Software Development
Times, and producers of SPTechCon, the SharePoint Technology Conference. Ted began his
career in high-tech media on PC Magazine in 1982. He and his wife, three kids, two rabbits
and a fish live in Laurel Hollow, NY.
The Manhattan
2 oz Bourbon or Rye
1 oz Sweet Vermouth
a few dashes Angostura Bitters
Pour the ingredients into a pint glass with ice. Gently stir
the mixture so as not to bruise the bourbon (Manhattans are
never shaken). Strain into a martini glass, or over the rocks
with a maraschino cherry for garnish.
112
Why a blueberry mojito?
When I was younger, being the
alpha male that I was, scotch
was the drink of choice for me.
Sometimes I would have a few
beers WHILE I was drinking
scotch. I always drank Scotch
and hung around people who
only drank scotch. Those days,
I would have punched any
guy (ladies got a pass) in the
mouth if they ordered what I
considered a foofoo drink.
But now that Im older and
I have matured somewhat,
my attitude towards drinking
has changed quite a bit.
Nowadays, occasionally, I do
enjoy a refreshing cocktail, and
nothing is better poolside than
a GrapeCity blueberry mojito.
To alcohol! The cause of - and solution - to all of lifes problems. ~ Homer Simpson
Blueberry Mojito
1 oz Simple syrup (See instructions)
2 - 3 oz Rum, the more the merrier, if you know what I mean ;-).
About 5 - 7 mint leaves
5 - 8 Blueberries
2 - 3 lime wedges
2 oz of club Soda
Ice
Tools
Muddler
Tall Glass (Pint Glass works great)
Martini Shaker.
To make simple syrup just bring equal parts of sugar and water to a
boil. I always have some in my fridge.
Add the simple syrup and mint to the glass and muddle it a bit, then
add the blueberries and muddle the hell out of it until the mixture
turns into a beautiful GrapeCity Purple color, squeeze the lime,
muddle it a little more, pour it into the martini shaker over half a glass
of ice. Next pour the rum in the glass. Twirl it to make sure you get all
that goodness, then pour it in the shaker and Shake it.
Pour it back in the glass over the remaining ice and then pour in the
soda, stir and enjoy!
Shervin Shakibi
Chief Software Architect at
comptuerways.com
Shervin Shakibi
Chief Software Architect at comptuerways.com
Shervin Shakibi is a Microsoft Regional Director and the lead Developer and Technologies
Instructor. In addition to being an author and Technical editor on many .NET books he has
been a popular speaker at events such as Microsoft Tech Ed, PDC and Developer Days.
Shervin has been developing Enterprise applications since 1987 and a Microsoft Certified
Trainer since 1994. Experienced in the delivery of scalable, stable and open enterprise-
level built on .NET and Microsoft SQL Server, Shervin is an industry recognized Consultant,
trainer, speaker and writer on Business Intelligence and Microsoft .NET vision.
113
Back in the day
(i.e. before kids),
these used to be a staple
summer drink. These days, we
still make them, but theyre
missing a key ingredient.
1 can 5-Alive frozen drink mix
1 orange sherbet push pop
Ice
Whipped Cream
Everclear
Put the can of 5-Alive, the orange push pop, and equal parts ice and
whipped cream into a blender, blend, and top with 1/4 inch of ever-
clear. Resist the urge to use more than 1/4 inch. Blend again
and serve.
The problem with the world is that everyone is a few drinks behind. ~ Humphrey Bogart
Orange JuLUSHes
Daniel Lawrence
Lead Technical
Consultant - Perficient, Inc.
Daniel Lawrence
Lead Technical Consultant - Perficient, Inc.
Daniel has more than 15 years of experience in the Energy, Pharmaceutical, and Defense
industries. Hes married with two kids (and one on the way), and calls the Mississippi gulf
coast home. Hes also overweight simply because he loves to cook and to eat.
114
Always do sober what you said youd do drunk. That will teach you to keep your mouth shut.
~Ernest Hemingway
Muay Thai
2 thin jalapeno slices
2 basil sprigs
2 oz Bombay Sapphire gin
oz fresh lime juice
oz cream of coconut
oz ginger syrup
Kevin White
Head of Marketing,
ComponentOne, a division of
GrapeCIty, inc., U.S.A.
Muddle 1 japapeno slice and 1 basil sprig in a mixing glass.
Add remaining ingredients, fill with ice, and shake vigorously.
Strain into an ice-filled Old Fashioned glass.
Garnish with the remaining jalapeno slice and basil sprig.
* Add cup chopped ginger to quart of water and boil.
Add 2 cups of sugar and bring back to a boil. Reduce heat
and simmer for 30 minutes. Strain and refrigerate.
Kevin White
Head of Marketing, GrapeCIty, inc., U.S.A.
Kevin White has been enjoyably working in the development industry for the past 8 years.
Originally on the media side as Publisher of Visual Studio Magazine, he worked with a great
team of dedicated and passionate professionals. There he developed many close friend-
ships and quickly realized that this was a terrific community to be associated with. He soon
moved into the marketing side of the industry and developed some of the communitys
most attention-grabbing programs and promotions while helping bring recognition to the
companies hes worked for. He now heads the overall marketing operations for Componen-
tOne a division of GrapeCity. If he isnt working on marketing campaigns, community events
or the next off-the-wall idea, hes likely to be seen polishing off a great meal at a local eatery
and washing it down with a tasty beverage.
If youre anything like me,
Im usually interested in some-
thing that will give me a bit of
a kick. This cocktails name
comes from the Thai Kickbox-
ing sport that is popular in
Thailand and is catching on
here in America and around
the world. This drink not only
gives you a real kick as you
might imagine with its spicy
ingredients featuring ground
jalapeno slices, but it will
definitely also kick you right
in the head if you decide to a
down few too many. Dont let
the sweet taste fool youYoull
be kicking yourself
in the morning.
115
Index by Author
Bahr, Ted - In-Law Chicken ........................................................................................ 82
Bahr, Ted - The Extra Dry Martini ............................................................................ 110
Bahr, Ted - The Manhattan ...................................................................................... 111
Basu, Samidip - Chicken Rezala ................................................................................ 76
Benkovich, Mike - Friday Pizza Night ......................................................................... 62
Brothers, Gary - Cape Cod Fresh Swordfish .............................................................. 87
Bustamante, Michele Leroux - Micheles Vanity Diet Plan ......................................... 83
Chatterjee, Supriyo SB - Bollywood Chili ................................................................ 32
Crump, Michael - Southern Fried Green Tomatoes ..................................................... 41
Dierking, Howard - Lasagna ...................................................................................... 89
Dierking, Howard - Cowboy Caviar ......................................................................... 18
Dierking, Howard - Egg Casserole ............................................................................. 40
Duclos, Ryan - Crawfish and Corn Bisque (Quick and Easy) ....................................... 23
Duclos, Ryan - Chicken Rotel .................................................................................... 90
Duclos, Ryan - Chicken Fajitas .................................................................................. 73
Duclos, Ryan - Corn on the Cobb .............................................................................. 39
Duffy, Jim - Ma Duffys Chocolate No Bake Coconut Cookies ................................... 102
Dunn, Mark - Behold the Power of Cheese - The Perfect Pimento Cheese ................... 10
Esposito, Dino - Light-fried Anchovy Fillets ................................................................ 14
Foley, Mary Jo - Whole Grain Beer Bread ................................................................... 43
Franklin, Carl - Zero-Carb Pizza ................................................................................ 66
Funkhouser, Alex - Funky Eggplant Lasagna .............................................................. 58
Fustino, Russ - Little Hot Dogs .................................................................................. 11
Fustino, Russ - Special Potatoes ............................................................................... 44
Fustino, Russ - Russ Pot of Sauce ............................................................................ 56
Giard, David - Spicy Peanut Chicken Stir-Fry.............................................................. 77
Giard, David - Fried Rice ........................................................................................... 38
Giard, David - Pot Roast............................................................................................ 68
Guido, Michele - Dulce de Leche cheesecake ............................................................. 96
Guthrie, Scott - Macaroni and Cheese ....................................................................... 36
Harris, Jay - Buffalo Chicken Dip .............................................................................. 12
Huckaby, Tim - Huck-Carnitas ................................................................................... 48
Kinsman, Chris - Dragon Turds (stuffed jalapenos) .................................................... 15
Lawrence, Daniel - Turtle Soup ................................................................................. 24
Lawrence, Daniel - Turtle Cheesecake ..................................................................... 100
Lawrence, Daniel - Cheater Thai Noodles .................................................................. 54
Lawrence, Daniel - Orange JuLUSHes ...................................................................... 113
Lerman, Julie - Breakfast Scones with Berries & Walnuts ........................................ 103
Lerman, Julie - Baked Haddock with Tomatoes and Mushrooms ................................ 75
Lyman, David - Sams Chocolate Cake .................................................................... 104
Marsman, Jennifer - Working Parents Shepherds Pie ............................................... 61
Marsman, Jennifer - Homemade Pizza ...................................................................... 60
MolnarNik - Spinach Mushroom Quesadillas ............................................................. 78
116
Index by Author (cont.)
Noderer, Dave - Beef Brisket (Pressure Cooker)........................................................ 80
Onion, Fritz - Caesar Salad Dressing ......................................................................... 22
Papa, John - Healthy Mushroom Swiss Burger .......................................................... 88
Pettaway, Keidrick-Applewood Smoked Turkey Breast Tenderloin and sauteed veggies ............................ 51
Polyakov, Nikita - Russian Borsch ............................................................................. 30
Reese, Rachel - Healthy Pancakes ............................................................................. 74
Reese, Rachel - Espresso Steak Rubb ........................................................................ 69
Rump, Richie - Lucys Cuban Style Black Beans and Rice .......................................... 64
Shakibi, Shervin - Blueberry Mojito ......................................................................... 112
Shakibi, Shervin - Chicken and Shrimp Gumbo ......................................................... 28
Sheriff, Paul -The Sheriffs Meat Loaf ......................................................................... 55
Sheriff, Paul - Paul and Rhonda Sheriffs Burger Baked Beans ................................... 37
Smith, Carolyn - Maine Code Camp Blueberry Cake .................................................. 98
Smith,Michelle - Parmesan Artichoke Dip, a.k.a. Cuppa Cuppa Cuppa .................... 13
Smith, Michelle - Peanut Butter Pie ........................................................................ 106
Smith, Steve - Grilled Ginger Asparagus .................................................................... 42
Sonmez, John - Popeyes Quick Breakfast ................................................................. 79
Stipic, Slobodan - Crepes - Natural and Healthy ........................................................ 95
Vacca, Jim - Shrimp Wontons .................................................................................. 16
White, Kevin - Yam Neua Yang ................................................................................... 26
White, Kevin -Steamed Pumpkin Custard .................................................................. 99
White, Kevin - Muay Thai ......................................................................................... 114
Wildermuth, Shawn - Shawns Simple Mushroom Alfredo ......................................... 70
Williamson, Donald - Perfect Prime Rib ..................................................................... 86
Williamson, Rick - Ricks Developer Roadmap to Vegas Buffets .................................... 6
Wolf, Beth York - Chicken and Tomato Florentine Soup .............................................. 27
Wolf, Kevin - Kevins Philly Delight ............................................................................ 50
Woodruff, Chris - Woodruff Holiday Morning French Toast ......................................... 94
Wulfers, Lance - Quick and Easy General Tsaos Chicken .......................................... 72
Yack, Julie - Brady Bunch Dinner, aka Pork Chops and Apple Sauce ........................... 52
Zander, Jason - Chicken Marsala ............................................................................... 63
117
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118
Printed in U.S.A.
2012 GrapeCity, inc. All rights reserved.
Other trademarks are property of their respective owners.
$19.95 USD
"Life is too short for cheap margaritas." - Tim Huckaby
With recipes from rockstars like these, no garbage collection needed! Mary Jo Foley
"Grilled lamb with an attitude" Carl Franklin
"Hope you enjoy the recipes I loved as a kid and still enjoy these days." - Chris Woodru
Nobody will ever blame you for mixing spaghetti and code. Dino Esposito
"Hope you enjoy my mouth watering and healthy recipes as much as my
family does!" John Papa
Developers dont just code, some can cook up an amazing meal! Doug Barney
"Hope you enjoy my recipes - bonus points (and calories) if you can serve all 5
in one day!" Steve Smith
My best product yet! Some products include an easter egg. My product is the
easter egg. Phil Haack
"I feel my blood sugar rising just reading the back cover of this book!" Scott Hanselman
I never met a pu pastry I didnt like Michele Leroux Bustamante
Youve heard them speak at the major industry events. Youve read their articles in the
top industry publications. Youve searched their sites and perused their magazines for
programming tips. Youve met them at .NET Users Groups and theyve helped answer
your toughest questions online.
Visit us at: www.componentone.com
Second Edition
.NET Gurus Can Cook!