WHAT’S HAPPENIN’ IN THE HOUSE:
Tonight: YES - We play tonight!!
Next Week: It might be spring break for some kids - but it is not for us - see you on the ice!
Other NEWS: Don't forget we have divided the teams from 4 divisions to 6 divisions of 6 teams, and will play over 6 weeks with each division getting 1 Bye.
Playoffs will be played over 3 nights, single knock-out format - Wed April 15 - Teams 3-6 will playoff, the winners advancing. Monday April 20 teams 1&2 will play the winners from April 15, the winners advancing to the finals on Wed April 22nd.
Traditionally we make our finals night the closing social, let's do that again! Please volunteer to run this.
The organizing involves:
- Having fun!
- Selling tickets
- Organizing food
- Laughing!
- Stepping up for the league
- Dancing (if you want to)
- Enjoying being with everyone from the WNW and being appreciated for a great evening.
Please let Sheri or Evelyn know if you can help us out. You can step up as a team, or as individuals.
Even More NEWS: A HUGE thank you to everyone who volunteered for both of our open positions! We are thrilled that in next week's newsletter we can announce who we will be presenting to the OCC board to organize and run our league!
JOKE OF THE WEEK:
STUFF THAT MAKES US CURL BETTER:
Learn To Curl - Tip #34 - How To Practice
RECIPES AROUND THE RINGS:
Cowboy Butter Steak
Cowboy butter and a juicy ribeye are a match made in heaven, so it’s no wonder that this rich, smoky topping completely dominated my social feed a few weeks ago. Being the resident protein queen (and a sucker for good compound butter), I had to take a stab at this trend and make my very own cowboy butter steak. Not to be confused with our equally delicious cowboy steak, this recipe calls for searing a bone-in ribeye, then basting it with a zesty, smoky butter until the outside has a perfectly brown crust, and the inside is tender and medium-rare.
The butter comes together while the pan heats up, using pantry staples you likely already have on hand, like smoked paprika, horseradish, and garlic. After the steak rests, slice it up and slather each piece with even more cowboy butter for an insanely rich and decadent dinner main. Serve this with our whipped feta roasted potatoes or double down on the theme with a side of cowboy caviar couscous salad.
Store any leftovers (HA!) in an airtight container in the refrigerator for up to 3 days. Reheat the steak gently in a 250° oven until warmed through but not overcooked.
Ingredients
- 1 (1-lb.) bone-in ribeye steak
- 1 3/4 tsp. kosher salt, divided
- 1 cup (2 sticks) unsalted butter, softened
- 2 garlic cloves, minced
- Zest of 1 lemon
- 2 Tbsp. thinly sliced chives, plus more for serving
- 1 Tbsp. Dijon mustard
- 2 tsp. hot sauce
- 2 tsp. prepared horseradish
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. chili powder
- 1 Tbsp. neutral oil
- Flaky sea salt
Directions
- Heat a medium stainless steel or cast-iron skillet over medium-high heat. Pat steak dry; season all over with 1 tsp. kosher salt.
- In a small bowl, mix butter, garlic, lemon zest, chives, mustard, hot sauce, horseradish, pepper, paprika, chili powder, and remaining 3/4 tsp. kosher salt until smooth.
- Pour oil into skillet and swirl to coat. Place steak in pan and cook, undisturbed, until a golden brown crust forms and steak easily lifts from pan, 3 to 4 minutes. Turn steak and reduce heat to medium. Add 2 Tbsp. cowboy butter to pan and let melt. Using a large spoon and tipping skillet if needed, scoop up some melted butter and spoon it over steak. Cook until instant-read thermometer inserted into the center registers 125°, 3 to 4 minutes more.
- Transfer steak to a cutting board and let rest 5 minutes. Cut away from bone and slice across the grain. Top with sea salt, a dollop of cowboy butter, and a sprinkle of chives.
View the recipe online
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