By Justin Roberts

News Editor ’10

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By Tom Cleary
Food Columnist, ’11

As we continue this column that I like to think of as an excuse for me to make good food, I’ve finally broken away from the norm of chicken and rice to finally bring you some red meat and potatoes.  This week’s recipe is steak in a black pepper sauce, which can be served with almost any side dish, but goes best with potatoes. It is very important that you do not overcook the steak (aka anything over medium doneness) otherwise you will end up with a tough and dry hockey puck.  Some of you may be afraid of getting sick from undercooked steak, but that is nearly im

possi

ble these days due to FDA regulations, the only reason there is a need to cook the meat at all is to make it easier to bite and chew.  In many places you can order a steak tartar, which is really just ground up raw steak, and no one has gotten sick from eating it.  But just to be on the safe side make sure your meat is fresh and is no more than 2 days old.
Ingredients
The steak (any cut will do as long as it is about ¾ of an inch thick and roughly 8 oz)
Lots and lots of pepper (a pepper mill works best), salt
Some very coarsely ground pepper and a few whole pepper balls (about 3 tablespoons)
2 tablespoons of butter
¾ cup of heavy cream
3/4 cup beef stock or dark beer (both optional)
1/3 cup of cognac or whiskey
Some more pepper

-First step is to season the steaks with some salt and lots of pepper, just completely cover the steak in it.

-Then heat up the butter on medium high heat until it is completely melted.
-Now you can cook the steak, for a medium rare steak cook each side on the medium high heat for 2 min each side, for a medium steak cook each side 3 min. Once the steak is cooked remove it to a cooking sheet and place it in the oven to stay warm.

-After removing the steak it is time to make the sauce.  If you are using the beef stock/beer put that in the pan now and let the liquid reduce until about half of it has been boiled away.  After that add the whiskey and reduce.
-Finally add the heavy cream and the coarsely crushed pepper and pepper balls and reduce the final mixture until you end up with a creamy tan sauce.  It is important to continuously stir the mixture to make sure you get everything off the bottom of the pan. This all should take about 7 or 8 minutes
-After the sauce has thickened just plate the steak and pour sauce over it.

By Justin Roberts
News Editor, ‘10

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By Justin Roberts
News Editor, ‘10
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By Justin Roberts
News Editor, ‘10
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As the new news editor of the Pauw Wow, I set out to provide my readers with on thing: the facts. Soon after that resolution, I realized that facts are at odds with conventional news coverage. Continue Reading

By Paul Lazaro
Opinions Editor, ‘11

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From Class of 2011 Officers,

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By Jean Fortune,
Amateur Motivational Speaker, ‘10
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By Tom Cleary
Food Columnist, ‘11

Welcome back everyone to a new year of Cooking with Tom!  As a welcome back recipe, I’ve got a roast chicken potato dish with a red wine sauce.  This may sound like a fancy thing that is difficult to make, but it is actually very simple.  All it takes is one deep pan and about two hours for prep and cooking time.  Don’t let the two hours scare you either, most of that is just sitting back, relaxing and letting the smells of your cooking skills caress your nostrils.

Ingredients:
1 whole chicken
5 medium sized potatoes
2  onions
1 bunch of garlic
Salt, pepper and other herbs and spices.
½ cup of red wine

The Chicken
- Preheat oven to 350 degree.
- Peel and cut the potatoes lengthwise about ½ inch thick and lay them on the bottom of a deep pan.
- Then chop up one of the onions into large pieces and mix them with the potatoes.
- Season the potatoes and onions liberally with whatever suits your tastes.
- Next clean the chicken and season the inside cavity and then add in the other onion (having been cut in half) and with the peeled garlic into the chicken too.
- Place the stuffed chicken on top of the potato layer and wrap the bird loosely with tin foil and put it in the oven.
-After an hour, remove the tinfoil and let the dish cook for another half hour to get the skin golden and crispy.

For the Sauce
- Put the chicken and potatoes on two different plates and let the chicken rest for 10 min.  After resting grain all the extra juices back into the pan and add the half cup of red wine
-Now put the pan over a hot burner and reduce the sauce until it turns to a gravy color, while making sure to scrap up all of the bits stuck to the bottom of the dish.  Not only does this give you a good sauce, but it makes it easier to clean the pan afterwards.

By Erica Toledo
Contributing Writer, ‘12

It was sunny, and the air was cool and tasted mildly of salt as I passed through the Asser Levy Park gates flanked by idly chatting police officers in Coney Island, Brooklyn. There were throngs of people lined up for the makeshift VIP aisles and five-dollar chair rentals, but it was the seasoned Brooklyn residents with healthy tans, eager smiles, and packed lunches that I chose to sit amongst. They laid out their blankets and beach towels and unfolded their outdoor chairs as I smoothed out my skirt and sat on the cool grass. Their excited chatter and the gentle pop of Tupperware swelled my anticipation for I was here to see Hall & Oates perform live — a first occurrence that I would share with Brooklyn’s 31st Seaside Summer Concert Series.
A few minutes after eight while I was waiting outside of the ladies’ restroom I heard an explosion of percussion, acoustic-electric guitar, and Daryl Hall’s smooth vocals rise over the excited cries and cat calls. I wasn’t even upset that I couldn’t see the Philly soul pair. A grin grew on my lips and I danced and sashayed all the way into the bathroom stall — and then I hurried as fast as I could through the enamored crowd to get a closer look.
My elation mounted as I pushed through small empty spaces between people and climbed over beach chairs, and I felt like I had completed an obstacle course as soon as I reached my spot. The two middle-aged women seated to the left of me had put down their knitting needles, taking part in the excited commotion that the masses were swept up in. Behind me, two girls who appeared to be my age alternated between belting out the words to Hall & Oates’ top hits and swooning. A quiet, dark-skinned woman seated in front of me had put down her weathered book and was gazing, smiling at the stage. All around us, people shot up from their perches to flit, shimmy, and sway to Daryl and John’s extended jazzy instrumentals. And, of course, I joined them. I danced all the way out of Brooklyn.
Just a week later the summer rains let up and the skies cleared up again for Pat Benatar and Blondie’s performances at the Seaside Summer Concert Series. Pat Benatar took the stage, looking and sounding as beautiful as ever. She and her husband, Spyder, played one of their most noted songs, You Better Run, which premiered as the second music video ever aired on MTV. Benatar played at least one song from almost every one of her albums, happily interacting with her audience. I was delighted to see that everyone waved their cell phones and lighters as the  singer crooned We Belong to the Night. Then Blondie took the stage and their fun, poppy sound got everyone up and dancing in a fervor and frenzy only practiced bands can elicit from their audiences.
These two memorable experiences are just snapshots of the festivities that occurred at this end of Brooklyn this summer, and all for free! The 31st Brooklyn Summer Seaside Concert Series also included performances by Creedence Clearwater Revival, Frankie Vallie and the Four Seasons, and Donna Summers. The summer has passed, and the concert series is on hiatus until next year, but I can’t wait to find out whom they plan on scheduling for the 32nd year!

By Chris Kenner
Staff Writer, ‘11

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By Bill Pettigrew
Sports Editor, ‘11
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National League

By Chris Frakes,
Contributing writer , ‘11

Pitcher Cliff Lee of the Phillies

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American League

By Bill Pettigrew
Sports Editor, ‘11

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