2013 NFL Mock Draft

It's NEVER too early to start talking about the draft. Below are a couple of links to early predictions for the 2103 Draft. Being a Browns fan, I much prefer drafting a pass rusher to a cornerback. With the upcoming 3-4 scheme to be imposed by new defensive coordinator Ray Horton (great hire!), a versatile pass rusher is essential. While another top notch cornerback to bookend Joe Haden is much needed, the Browns need to address their more pressing concerns. Barkevious Mingo from LSU is the projected pick from Bleacherreport.com. Great football name, they could call him "Mingo the Merciless." For the younger crowd, that's a reference to the 1930's serial and 1980's cult classic film "Flash Gordon." The main antagonist's name was Ming the Merciless, brilliantly portrayed by longtime bad guy actor, Max von Sydow in the 80's film (Charles Middleton portrayed him in the 30's).

Bleacher Reports latest 3 Round Mock Draft...
http://bleacherreport.com/articles/1499253-2013-nfl-mock-draft-how-will-the-first-3-rounds-shake-out?utm_source=newsletter&utm_medium=newsletter&utm_campaign=cleveland-browns

Don Banks' NFL Mock Draft at Sports Illustrated...

http://sportsillustrated.cnn.com/nfl/news/20130124/2013-nfl-mock-draft-1/?sct=hp_wr_a1&eref=sihp




Complements of Movievillians.com

FirstEnergy Field?

The Browns have reportedly signed a deal for the naming rights to Cleveland Stadium with FirstEnergy Corp. for $100 million over 17 years. I am sad that one of the most traditional franchises is selling away the naming rights to their stadium but elated that Jimmy Haslam has taken a step towards bringing the Browns into the 21st century. If you can't beat 'em, join 'em, is invariably the new philosophy in our society, and capitalism beats out tradition every time. In any case, it is an additional source of revenue for Haslam and the Browns which makes for a happier owner (and hopefully, happier GMs, front office staff and coaches; no salary cap for them). To be the best, you have to hire the best as well as make your organization and facilities state of the art to attract top level free agents and to to do that you need a lot of money. This is a baby step in the right direction, if you ask me. What do you think?

http://www.cleveland.com/datacentral/index.ssf/2013/01/cleveland_browns_naming_rights.html

A list of other NFL stadiums and their naming rights deals (and by deals, I mean a pretty sweet one just to slap a company's name on your facility.
http://images.businessweek.com/slideshows/20110822/nfl-stadiums-with-the-most-expensive-naming-rights#slide2

Why the New England Patriots are great...

There are obviously a lot of reasons the New England Patriots are a great NFL team. The owner, the coach, the QB, blah, blah, blah. However, one of the main reasons they are great is that they are not afraid to stick a dagger in you and turn it when you're lying on the ground helpless clinging to life. See the 4th quarter pass by Tom Brady to Shane Vereen after Houston turned the ball over on downs, losing 31-13. They never let up, they never stop... until you are DEAD. The Patriots are the Terminator of the NFL. Since their only kryptonite is Eli Manning and the Giants (the Michael Biehn to their Arnold Schwarzenegger) are out of the playoffs, they will not be stopped until "you (meaning the rest of the NFL" are dead!"
In simpler terms, the Patriots are going to win the Superbowl. Probably easily.
Feel free to comment in two weeks when I am proven absolutely right.




Update: What do I know? I guess the Ravens are a team of destiny. Ravens 33, 49ers 28. I just hope Ray Lewis doesn't cry too much as he's clinging to the Lombardi Trophy and praising God.

Shrimp salad

Ingredients:
1 pound pre-cooked 20-25 ct shrimp
1/2 cup of mayonnaise (reduced fat if you like)
1-2 juiced lemons and their zest (feel free to use a grater if you do not have a zester)
1 to 1/2 tsp of old bay seasoning
2 stalks of celery (minced)
fresh ground black pepper
cayenne pepper (optional)
freshly sliced tomato (optional)
freshly chopped dill (optional)
lettuce (optional, whatever kind you like)
sliced avocado (seasoned with salt and pepper and lime; also optional)
Croissants or soft sandwich rolls (I prefer croissants)
Directions:
Mix first 7 ingredients together in a large mixing bowl. Refrigerate and let sit for at least an hour.
Bring Avocados up to temperature. (so they are spreadable)
Lightly toast croissants or buns (butter optional)
Slice Tomatoes. Season with salt and pepper.
Schmear buns with avocado (season if not already seasoned)
Place tomatoes on top. Then lettuce.
Scoop shrimp salad on top.
Add top bun and serve with chips or small side salad. You can always omit the bun and simply serve on top of some mixed greens and vegetables of your choice.

Browns hire Rob Chudzinski as Head Coach

Rob Chudzinski, or "Chud" as he will no doubtedly be referred to in Cleveland (and nationally, if he actually wins games), was hired by new owner Jimmy Haslam and new president Joe Banner on January 10, 2013. Mixed reviews have expectedly followed. Let me tell you why this is a GOOD thing....
1) Lifelong Browns fan. He's from Toledo. The last time the Browns were relevant there was a guy named Kosar who WANTED to play in Cleveland...good times.
2) Offensive minded. If there is anything the Browns need, it is a dynamic offense. It energizes the fan base, the defense (which is talented enough, but can't be subjected to being on the field all the time; it is of course tiring, and makes them resent the offense a bit...not good for team chemistry), and it puts fans in the seats. This may seem unseemly to a diehard football fan to not be a defensively driven team, but it is what sells tickets and gets you on NATIONAL TV on Sunday and Monday nights.
3) He's bringing Norv. Say what you want about Norv Turner, but he is a heck of an offensive mind. He may not be the greatest head coach (although I think his bad times in San Diego can be somewhat attributed to G.M. A.J. Smith), but he is one heckuva offensive coordinator. There is a good reason why Troy Aikman had him be the guy to introduce him for his Hall of Fame induction rather than Jimmy Johnson.
4) He's a quarterback driven guy. Hey, everybody says it's a "quarterback driven league," (a highly overused term), but it's true. The days of a David Woodley (Dolphins) or Trent Dilfer (Ravens) taking your team to the Superbowl are OVER. As offensive coordinator of the Browns, Chudzinski made Derek Anderson a Pro Bowl Quarterback. He made Cam Newton the most prolific rookie QB of all time. This guy definitely has a way with quarterbacks. Personally, I think Brandon Weeden has a million dollar arm and a ten cent head but if he can at least get him to play marginally better, the Browns will be much improved. How a 6'4" quarterback gets his passes batted down more than a 5'10" quarterback (Russell Wilson) is unfathomable to me. If Chud can just get Brandon "Nuke Laloosh" Weeden to play smarter, he may have a real NFL QB on his hands.
Bottom Line: The NFL is fickle and hypocritical. If you don't win in a couple of years, you're fired; if you can't win, it's because you have no consistency at the head coaching position. There is no longer the same chance to build a sound foundation to a team anymore in other than only the best franchises (New England, Pittsburgh, Baltimore, Denver) . To build a RELEVANT franchise (as in one that is a contender annually), you NEED consistency. That is what I think Jimmy Haslam and Joe Banner are trying to build here. I know this sounds like a broken record, but Cleveland fans need to give these guys a little time to work. Everybody loves a quick fix, but that is not what these guys are looking for...nor should you.

Kid-Friendly Mac-n-Cheese Quesadillas

This is a quick and easy lunch or dinner recipe for kids. We call them "Macadillas." You can add as much or as little extra cheese as you like. My niece is a big fan...

You will need:
Flour tortillas (Whole wheat tortillas will work as well)
Store bought mac-n-cheese (I use Trader Joe's)
non-stick spray, butter, or margarine
Extra cheese (cheddar, provolone, or a mexican blend will work)
Non stick frying pan

Directions:
Preheat oven to 400 degrees.
Cook Mac and cheese according to directions (I add a little extra cheese to mine).
Spray non stick spray, butter, or margarine into pan to coat.
Set stovetop to medium heat.
Place 1 flour tortilla in pan, sprinkle with a layer of cheese.
Spread mac-n-cheese evenly over cheese and tortilla.
Sprinkle another layer of cheese.
Place another tortilla on top.
Spread butter or margarine onto top tortilla (or spray a little non stick spray on it).
Heat until bottom layer of cheese is mostly melted or bottom tortilla is golden brown.
Flip.
Place Quesadilla in oven.
Cook for 10-15 minutes or until cheese is fully melted.
Remove and slice into quarters.
Serve with chips and salsa and/or guacamole, or small side salad.

Options:
Add a little chicken or chili to the mac-n-cheese.
Spice it up with jalapeños or cayenne.

Easy Cheesy Penne Bake

The following recipe is an easy weeknight meal for 4 to 6 or less (with leftovers for later in the week). It is also very flexible as far as ingredients go; you can use chicken, pork, shrimp. You can add garlic, oregano, or store bought italian seasoning to taste, You can use any number of cheeses you like as well. I prefer parmesan and bocconcini (little balls of mozzarella) with a little cheese blend on top. As far as tomato sauce, just use your favorite bottle of store bought marinara. Some dishes need "high end"or "super fresh" ingredients, but this dish is very much a what the f*^k do I have in my pantry kind of dish...

1 pound/bag of  rigatoni or small penne pasta
1 16 oz. jar of your favorite tomato sauce (homemade or store bought), you could even use a bolognese and forget the meat portion of this recipe.
1 cup parmesan cheese (shredded, grated, whatever, just not the high end stuff)
1 cup bocconcini or whole milk mozzarella sliced and cubed (having the mozzarella in larger chunks adds lots of cheese laden suprises throughout the dish...which is good for kids and generally anybody who likes cheese)
1/2 cup of shredded cheese blend (I like a cheddar/monterrey jack blend but any good melting blend is good). Unlike other "Italian" dishes, I find a little sharp cheddar adds a little kick if the other ingredients in the dish are more bland i.e. cheap sauce, cheap cheese, cheap meat.
1 pound (or less; whatever ya got) of... cooked chicken, cooked pork (NOT bacon), shrimp (I haven't tried this so cooked or raw, it's your call). Once again, if your using a bolognese sauce, you have no need for additional meat.
Kosher salt
Freshly ground pepper
Olive Oil

Optional Ingredients:
Minced garlic (to taste)
Oregano (No need for fresh, decent store bought stuff is ok)
Thyme (Ditto...)
Veggies (Mushrooms, peppers, whatever)

Directions:
Bring large pot to a high boil for the pasta. (ADD SALT!)
Preheat oven to 400 degrees.
Add pasta. Follow cooking instructions.
Bring whatever protein you have up to room temperature (or out of the fridge).
Warm your sauce in a separate sauce pan. (add whatever condiments you wish to your sauce: olive oil, garlic, oregano, red peppers, etc.)
Cook pasta to al dente (slightly UNDER cooked; remember it's going to cook in the oven for a little while...)
When pasta is done, strain out water in colander. Reserve a little pasta water if you want your dish a little more "saucy."
Take large mixing bowl and add pasta, sauce, meat, cheese and mix thoroughly; add a little pasta water if you would like it more "saucy" (save cheese blend for topping before it goes in the oven). Make sure sauce covers all the pasta.
Transfer mixture to a large oven-proof baking dish. Smooth out mixture. Make it as flat as possible.
Top with cheese mixture.
Bake for 20-25 minutes at 400 degrees. Remove from oven and let rest for 10 minutes. Top with even more cheese, if you are so inclined.
Serve with a tossed salad and/or garlic bread.