Work hard. Play hard.
8 ounces dark brown sugar, approximately 1 cup firmly packed
1/2 cup freshly squeezed lime juice
Pinch kosher salt
1 whole pineapple
8 (12-inch) metal skewers
Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.
I have Henrico offered as a semi-controversial competition against Highland Springs, now doubling the close game for 62 points.
[ooyala code=”plNGs3czro4PkHNY5N97GEypHOS4IVMu” player_id=”6c21d43b06ee4460a29e40d9542c86ae”]
UVA head coach Tony Bennett with his thoughts on the defense of 9th ranked Louisville which comes to the JPJ Saturday night
Henrico outlasts Highland Springs 62-60 on 2 free throws with 1.7 seconds left
L.C. Bird gets 21 from Kenny Williams in win over Clover Hill
L.C. Bird football honored by Max Preps and Army National Guard
1. Place the whole, uncracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.
2. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.
3. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.
4. In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you would like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.