CookBook PDF

Second Edition
.NET Gurus Can Cook!

2
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Scott GUTHRIE
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PRESIDENT,
WINDOWS
AZURE,
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Matt NUNN
SR. PRODUCT
MANAGER,
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Steve FOX
DIRECTOR
MICROSOFT
CONSULTING
SERVICES,
MICROSOFT
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KEYNOTES
DevInt_6.25x9_Oct12_V3.indd 1 10/23/12 4:31 PM
3
Menu Board
Welcome to the Second Edition of the
.NET Gurus Can Cook Cookbook!
The first edition was met with great success and distributed
to thousands of developers across the country at industry
trade shows, code camps, and .Net User Groups.
The response has been overwhelming, including being awarded
as a finalist in Gourmand World Cookbook Awards 2011!
Who knew developers could really cook?
In this edition, the developer community has stepped up
with even more great recipes. Whether youre looking to start
your meal off with Spinach Mushroom Quesadilla appetizers,
followed by Chicken and Shrimp Gumbo and Southern Fried
Green Tomatoes, then move on to Slow-Roasted Carnitas or
Cape Cod Fresh Swordfish for the main course, and finish it
off with a Dulce de Leche cheesecake and Blueberry Mojito,
this book is definitely for you!
Once again, I would really like to give a big THANK YOU
to everyone that contributed to this Second Edition. The
cookbook includes a representation of our entire Microsoft
.NET community - contributing to this project we have Speak-
ers, Writers, MVPs, User Group Leaders, Industry Influencers,
Magazine and Site Publishers/Editors, and more.
Bon Appetite!
Donald Williamson

P.S. If you think you have what it takes to be included in the Third
Edition, please email me at cookbook@componentone.com.
Want to watch several of the recipes actually being made?
We filmed many of them being prepared; view them now at
www.ComponentOne.com/Cookbook/. We even have
guest-star appearances by some of the authors themselves!
4
Acknowledgements
The most obvious question here is, What does a cookbook have to do with .NET development?
To me, the answer was simple. While enjoying food and drinks, everyone seems to become
just a bit closer together. Food instigates conversation and prompts profound expression
Food, is the ultimate aphrodisiac to awaken the ingenious mind.

Lets face it, everyone loves fine food and most of us think once weve mastered a dish or
two, even if its something as simple as boiling water for the perfect hard-boiled egg or
pouring the ultimate martini, we have arrived as culinary experts. Well, when looking back
at our initial thought for working on this crazy endeavor, our original idea was that this could
be a good way for everyone to get a kick out of what some of the most famous personalities
in the dev world devour in the privacy of their own homes. Perhaps, they might just let us
peak into their secret lives. Not that we were looking to catch them at their most clandes-
tine indulgences but rather to find out a little more possibly, as to what fuels their cerebral
impulses and that their unique delicacies could perhaps inspire us to create some of that
greatness ourselves, if we simply change our diets.

Now, lets talk food! Once you thumb through the pages of this book youll realize there are
some truly eccentric concoctions here. I was surprised that we would get such an enthusi-
astic reception to our idea and the dev celebrities who submitted their recipes, showed that
they are indeed passionate about their culinary skills. The dishes that they contributed are
interesting, unique and above all, exceptionally palatable!

I am grateful to have worked with these Gurus on the 2nd edition of our cookbook and
observe first-hand their infectious personalities, the truly incredible work they do in the
community and their overall good-nature.

enough of my ramblings, lets not wait any further amid this chit chat Lets Eat!
--Kevin White
Head of Marketing, ComponentOne a division of GrapeCity
Publisher
ComponentOne, a division of GrapeCity, Inc.
Publishing Director
Kevin White
Editor-in-Chief
Donald Williamson
Graphic Design
Shay Williamson
Advertising Design
David May
Nicole Adams

Video
Roger Hobbs
Tommy Hodges
2012 by ComponentOne, a division of GrapeCity, Inc., Pittsburgh, PA. All rights reserved. Produced in U.S.A.
For more great recipe ideas, visit: www.ComponentOne.com/CookBook
We would love to hear from you!
ComponentOne, a division of GrapeCity, Inc.
Marketing Division
201 South Highland Avenue, Suite 300
Pittsburgh, PA 15028
(412) 681-4343
www.ComponentOne.com
5
... Hows about cooking something up for me...
Contents
appetizers ______________________ 9
soups & salads ________________21
side dishes ____________________35
main courses __________________47
sweets _________________________93
drinks ________________________109
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9
10
Pimento cheese is a true
southern delicacy.
Great pride is taken in its
construction. Just attend the
famed Masters Golf Tourna-
ment in Augusta each year and
youll find the most popular
item on the menu is the pi-
mento cheese sandwich. As a
southern gentleman, Ive spent
years perfecting my recipe
and although it has a few odd
ingredients, its so good itll
make you want to
slap your grandma!
Our toaster has two settings: too soon or too late. ~Sam Levenson
Mark Dunn
CEO of DUNN Training, RD, MVPMark has over 25 years of experience in the disciplines of
software engineering, database administration, and project management. Software that Mark
developed for the radio industry is still in use today. He was a lead developer on the team that
created Tapscan, a well-known Arbritron ratings analysis package that has dominated that
industry for many years.
Since 2003, Mark has been awarded MVP (Microsoft Most Valuable Professional) status for his
contributions to the Visual Studio .Net community and he serves as Microsofts Regional Director
covering the Southeast United States. Mark also co-founded .Net Rocks, an Internet radio
program for .Net developers recognized in over 80 countries and now hosted by Microsoft
on the MSDN site.
Mark is also a Microsoft Certified Trainer, Application Developer, Solution Developer for .Net, and
Database Administrator. Find out more about DUNN Training at http://www.dunntraining.com.
Behold the Power of Cheese
The Perfect Pimento Cheese
1 lb Sharp Cheddar cheese
1 lb Monterey Jack cheese
2 medium sized dill pickles
2 or 3 cloves of garlic
1 - 4 oz jar of pimentos drained
1 small can of Rotel diced tomatoes & green chilies
1 Tbsp of Worcestershire sauce
3 Tbsp mayonnaise (I like Dukes or Hellmans best)
Shred all the cheese into a large bowl. Dont get pre-shredded cheese
because it has some powder on it that makes it not mix so well.
Cut the pickles in to chunks and add them in a food processor along
with the garlic, pimentos, drained Rotel, and Worcestershire sauce.
Pulse just long enough to finely chop and mix them. You dont want to
puree the ingredients, just make them pliable for the next step. Drain
the ingredients before mixing.
Put in the large bowl with your now shredded cheese and mix with
3 good tablespoons of mayonnaise. You can add more mayo to soften
the consistency you wish. Dont even think about using low calorie or
cheap mayo. This is a key ingredient!
Let the mixture set in the fridge for about 2 to 3 hours and enjoy!

Once you have the ingredients, this takes about 15 mins to make.
The worst part is cleaning the cheese shredder and blender after you
finish.

For the classic sandwich, you just need to spread it on some fresh
white bread. I actually love to cut up some italian bread and toast it
with the pimento and serve as an appetizer or snack for friends watch-
ing a good game on a Saturday afternoon.
Mark Dunn
MCT, MCAD, MCDBA, MCSD .Net
Microsoft Regional Director,
SoutheastMicrosoft MVP,
Visual Basic .Net
President, DUNN Training, Inc.
Microsoft Gold Certified Partner
11
This is a great companion for
my Wings in version one of
.NET Gurus Can Cook.
If you are looking to cook a
special snack during a football
game or event, this is it! It is
a great appetizer for any party!
Serve them hot right out of the
oven. I like this recipe because
its quick and easy and taste
great! Also, I dont think there
is a better aroma of fresh
baked bread! Smells great
when cooking!
Dwight Schrute: Kevin, what are you doing?
Kevin: I wanted to eat Pigs in a Blanket... in a blanket. ~The Office
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.
Little Hot Dogs
1 - 14 oz pack of Little Beef Hot Dogs (like Nathans
Beef
Cocktail Franks, not smoked sausage)
1 - 8 oz can of Pillsbury Crescent dough
PAM
Cooking spray
Reynolds
no-stick aluminum foil

Baking sheet tin tray
Makes approximately 40 Pigs in the Blanket.
Time to create this dish = 20 minutes
Preheat oven to 375F.
Line the baking sheet tray with Reynolds no-stick aluminum
foil then spay with PAM.
Cut each triangle of the dough into 5 smaller triangles.
Wrap hot dogs with the dough.
Bake 11-13 minutes or until golden brown.
Serve with toothpicks.
Russell Fustino
12
Every Fourth of July, my brother
Larry hosts a party at his
home in Western New York.
Each year, new appetizers,
snacks, and dips appear for us
to stuff our bellies with, and
a few have stood the test of
time. Buffalo Chicken Dip was
introduced a few years ago by
Brittny, my nephews better
half, and has become not only
a Harris Family staple, but a
standing requirement
at all gatherings with
friends and neighbors.
A hen is only an eggs way of making another egg. ~ Samuel Butler
Jay Harris
President, Arana Software
Jay is a code wrangler, software consultant, and president of Arana Software (www.aranasoft.
com). He has been developing on the web for over 15 years, since the Blink tag lured him
away from Visual Basic 3 in 1995. With a career focus on user experience, his passions
include mastery of chocolate chip pancakes and perfectly cooked bacon. In addition to
being responsible for breakfast, Jay is a C# MVP, an ASPInsider, and an INETA Mentor.
Buffalo Chicken Dip
1 original rotisserie chicken, hand-pulled
4 oz cream cheese
1 cup ranch dressing
cup buffalo wing sauce
2 cups shredded cheddar cheese
1 bag of tortilla chips
In a medium-size bowl, combine cream cheese, ranch
dressing, and wing sauce.
Mix in pulled chicken with sauce mixture until all pieces are
thoroughly coated. Note: We use only the breast meat; we
find that the rotisserie leg and thigh meat is too greasy.
Mix in cheddar cheese.
Place mixture in a casserole dish and bake uncovered for
20 minutes.
Serve with tortilla chips.
Jay Harris
President, Arana Software
13
We refer to this appetizer as
cuppa, cuppa, cuppa.
It requires only 3 ingredients,
1 cup of each, and it is simple
to make up ahead of time.
A half an hour before the
event, just pop it in the oven
and youll have a great treat to
serve when your guests arrive!
Remind me to tell you about the time I looked into the heart of an artichoke.
~ Bette Davis in All About Eve
Michelle Smith
Managing Director, NimblePros LLC
Michelle Smith is the former CEO of Lake Quincy Media and Managing Director of
NimblePros. 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.
Parmesan Artichoke Dip,
a.k.a. Cuppa Cuppa Cuppa
1 cup artichoke hearts (1 14 oz can)
1 cup light mayonnaise
1 cup grated parmesan cheese
Use a food processor to chop up the drained artichoke
hearts from the can.

Mix the artichokes and mayonnaise, then add in cup of
the parmesan cheese. Put in an oven safe bowl or small
casserole, and top with the remaining cheese. (At this point,
it can be covered and refrigerated overnight if necessary.)
Bake uncovered at 350F for 30 minutes or until it is hot and
toasted on top.
Serve with Triscuits.
Michelle Smith
Managing Director
NimblePros LLC
14
In the Mediterranean area,
anchovies are historically con-
sidered a cheap type of fish.
Easy to get, easy to cook, easy
to eat: therefore not good for
expensive restaurants and not
impressive enough to qualify
you as a great cook! Regard-
less of this reputation, ancho-
vies are an extremely tasty
food and healthy too as they
contain a lot of Omega3 which
aggressively fight cholesterol.
Anchovies can be cooked in
many ways, but they shine
when fried in olive oil with only
a thin layer of white flour.
Evolution created anchovies. Mans ignorance put them on pizza. ~ Unknown
Dino Esposito
Chief Technology Officer, Crionet, Microsoft ASP.NET MVP
A long-time trainer, Dino is the CTO of Crionet (www.crionet.com), a company providing soft-
ware and mobile services to professional sport. Dino is the author of many popular books
for Microsoft Press that helped the professional growth of thousands of .NET developers.
Latest book is Architecting Mobile Solutions for the Enterprise. Follow Dino as @despos.
Light-fried Anchovy Fillets
250g of anchovies
Olive oil
Wheat
One slice of potato
The hardest part of the recipe is preparing anchovies. You
need to clean them and remove the guts and bones. As
anchovies are a small fish this may be an easy task. For
the same reason, 250g of anchovies can be really boring
to clean. Anyway, at some point you will have each anchovy
headless and reduced to a couple of thin fillets.
Pour olive oil in a pan and wait for it to become hot. Mean-
while, flour each fillet until it gets totally white. Finally, drop
fillets in the pan and let them fry for a couple of minutes.
As 250g of anchovies may produce several fillets, the entire
cooking operation may require 10 to 15 minutes.
Serve anchovies hot with slices of fresh onions and red
tomato.
What about the potato slice? Oh, sure! Thats only my moms
tip to avoid squirts of hot oil when you drop fillets in the pan!
Dino Esposito
Chief Technology Officer, Crionet,
Microsoft ASP.NET MVP
15
I was at a BBQ class with
a local championship
pitmaster and we were killing
time waiting for all the great Q
that was already in the cooker
to finish. Various attendees
were coming up with recipes
and this was one I captured
and love to do at home.
It is a great appetizer for folks
who are also waiting for
your Q to finish!
Life isnt like a bowl of cherries or peaches... its more like a jar of jalapenos.
What you do today, might burn your ass tomorrow. ~ Garfield
Chris Kinsman
Microsoft Regional Director
Chris is a .NET geek with a passion for ALM. You can follow his tweets @chriskinsman or
his blog at http://www.vergentsoftware.com/blogs/ckinsman. When he isnt playing with
computers he enjoys cooking, grilling and smoking.
Dragon Turds
1 dozen jalapenos
1 lb cream cheese
cup of your favorite BBQ Rub
1 package bacon
12 toothpicks
Cut tops off the Jalapenos and using a plastic spoon remove
the seeds and membrane from the top. This is easier with
larger jalapenos. With the small ones you may have to split
them down the side. I try to avoid this as this can allow the
stuffing to leak out as you smoke them.
Cream the BBQ rub into the cream cheese. You will have
to taste this for saltiness vs sweetness as every BBQ rub
varies in this area. The goal is to season the cream cheese
and give it a little punch with the same rub you put on your
brisket or shoulder.
Stuff the jalapenos with the cream cheese
Wrap a strip of bacon around the jalapeno and secure with
a toothpick. If the jalapenos are large go for two strips.
No one ever complains about too much bacon.
Throw completed dragon turds in your cooker with your Q.
I typically place them around whatever I happen to be cooking.
Cook time will depend on your particular cooker and
temperature. At 225 I find they typically take 15-20 minutes
in my cooker. You can tell they are done when the bacon looks
cooked and the Jalapenos have started to soften up.
Chris Kinsman
16
My wife is a great cook and
when she dabbles with new
things for parties its easy to
find great choices. She made
this dish years ago from a
Pampered Chef recipe book
and it became a frequent
request at poker night and pool
parties. I have since made it
a staple appetizer no matter
where I go. Its light, tasty and
very easy to make. Plus, its
not just another boring item
on the table! J
I shall be but a shrimp of an author. ~ Thomas Gray
Shrimp Wontons
Shrimp (frozen or fresh frozen work great)
10 oz chopped
24 additional - not chopped
2 scallions
1 cup shredded mozzarella cheese
1 package wonton shells
1 Tbsp butter
4 oz (1/2 brick) cream cheese
tsp Worstershire sauce
1 clove garlic
1 carrot
Jim Vacca
ALM Solution Specialist,
DPE Northeast District, Microsoft
The above ingredients are enough for 24 wontons, so just
multiply to increase amount. I cook in a mini muffin or tart
pan but any shallow pocket cooking pan would work.
Three easy steps:
1. Prepare wonton wrappers
Take cream cheese out of fridge to warm
(will use in next step)
2. Melt butter in small bowl.
3. Brush wonton wrapper with melted butter and gently press
into the mini muffin pan.
Repeat for rest of wontons.
Cook for 8 min in oven.
17
Add into mixing bowl the following ingredients and mix.
2 chopped scallions
1 clove garlic thru garlic press
1 grated carrot
1 cup shredded mozzarella
4 oz cream cheese
tsp Worcestershire sauce
10 oz chopped shrimp
After wontons have cooked and cooled, add a spoonful of above
mixture into each pocket and top with the additional shrimp.
Keep in fridge until final step
Final heating:
Cook shrimp wontons for 5 min or until golden crisp brown on
edges
Let cool and then serve and enjoy!
Shrimp Wontons (cont.)
Jim Vacca
ALM Solution Specialist, DPE Northeast District, Microsoft
17 year MSFT vet focusing on application platform technology such as SQL Server, cluster-
ing, Commerce Server, Host Integration Server, BizTalk Server and for the last 7 years Visual
Studio and Team Foundation Server. When I am not exposing the virtues of TFS I can be
found letting my wife shop while I am hanging out with MSFT cronies at Patriots football
games or playing with my 4 children!
18
Any cowboy can carry a tune. The trouble comes when he tries to unload it.
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.
Cowboy Caviar
1 can black beans, rinsed
1 can chickpeas, rinsed
1 can black-eyed peas, rinsed
1 cups frozen corn
2 roma tomatoes, chopped
1 small red onion, chopped
3 Tbsp cilantro, chopped
Juice from 1 lime
1 Tbsp apple cider vinegar
3 Tbsp extra virgin olive oil
1 tsp ground cumin
2 large avocadoes, diced
Salt and pepper to taste
Combine all ingredients except for avocado and stir well.
Refrigerate until well chilled.
Add avocadoes before serving.
Serve with fritos scoops or other chips or crackers of
your choice.
Howard Dierking
19
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22
Once we discovered we could
make Caesar salad dressing
that tasted like the dressing
served in a 5-star restaurant,
we never looked back.
Its now on the menu
at least twice a month
at our house.
One cannot think well, love well, sleep well, if one has not dined well. ~Virginia Woolf
Fritz Onion
Editor in Chief for Pluralsight
Fritz is a co-founder and Editor in Chief of Pluralsight, a software developer training com-
pany specializing in on-demand web-based video training. As Editor in Chief, Fritz defines
and directs Pluralsights content development plan, defines and enforces quality standards,
and helps design and build the end-user training experience through www.pluralsight.com.
Follow Fritz on twitter @fritzonion.
Caesar Salad Dressing
1 coddled egg*
cup vegetable oil
1 tsp salt
cup lemon juice
1 tsp Worcestershire sauce
cup grated Parmigiano-Reggiano cheese

(the good stuff, its worth it!)
tsp ground black pepper
1-2 cloves garlic chopped
Serves 4
In a food processor add the coddled egg, vegetable oil, salt,
lemon juice, Worcestershire sauce, pepper, and chopped
garlic cloves. If you were following that list closely, it was
everything except the grated Parmigiano-Reggiano. I have
found this to be key to getting the smooth texture youre
looking for. Mix on high until well blended and creamy, then
add the grated Parmigiano-Reggiano and blend again.
Serve on fresh Romaine lettuce with home-made croutons
for the best Caesar salad youve ever tasted!
* To coddle an egg, hold it snugly against your chest while
rocking back and forth kidding! Crack an egg into boiling
water and remove with a slotted spoon after exactly
60 seconds (this is critical for the texture).
Fritz Onion
Editor in Chief,
Pluralsight (ASP.NET MVP)
23
Everyone who has tried this
recipe loves and wants it. If
you dont like crawfish or other
ingredients you can easily
make substitutions and make it
your own. I normally substitute
olive oil (4 Tbsp) for butter.
I like to eat crawfish and drink beer. Thats despair? ~ Walker Percy
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 passion-
ate about development utilizing the .Net Framework, SQL Server, and Windows Azure tech-
nologies. Ryan is the President of the Lower Alabama .NET User Group and enjoys speaking
at and attending nearby events.
Crawfish and Corn Bisque
(Quick and Easy)
2 - 15 oz cans whole kernel sweet corn (drained)
2 - 14 oz cans creamy style sweet corn
2 - 10 oz cans cream of mushroom
2 - 10 oz cans cream of potato
2 - 10 oz cans Rotel
2 - 8 oz packages cream cheese
4 cups half/half
1 - 8 oz stick butter
1 cups celery (chopped)
2 cups onions (chopped)
1 cups bell peppers (chopped)
4 cloves garlic (minced)
2 lb crawfish tails (drained)
1 Tbsp Tony Chacheres Creole Seasoning
Saut the butter, celery, onions, bell peppers, and garlic until
the celery, peppers, and onions are tender and translucent.
Add crawfish tails and Tonys seasoning to the saut mixture
and simmer stirring occasionally until well blended and
heated (if substituting shrimp for crawfish fully cook shrimp
in the saut mixture).
While sauting go ahead and mix the other ingredients into
at least a two-gallon pot (I use a five-gallon stock pot). Cook
over medium-heat stirring occasionally until well blended
and heated. Then add the saut mixture to the pot and stir
until well blended. Simmer stirring occasionally for about
10 minutes.
Consultant and Community Influencer
(http://about.me/rduclos)
24
When a friend mentioned
this book, a couple of recipes
came immediately to mind.
This one stuck out for a few
reasons: its regional, its
yummy, and you probably
wont get it anywhere else.
Tonight, I dine on turtle soup.: Shredder prepares to finish off the turtles with his ray gun.
~Teenage Mutant Ninja Turtles
Turtle Soup
2 Tbsp unsalted butter
1 lb turtle meat (or veal), diced
lb deer meat (or veal), ground

1 large bell pepper, diced
3 stalks celery, diced
head of garlic, minced
1 medium sweet onion, diced

1 large box (32 oz) chicken stock
tsp crushed bay leaves
2 tsp dry oregano
2 tsp dry thyme

2
/3 cup flour
1
/3 cup vegetable oil
1
/3 cup melted butter

1 can (14.5 oz) diced tomatoes, drained
1 tsp habanero tobasco
2 Tbsp Worcestershire
cup lemon juice
cup good dry sherry
Daniel Lawrence
Lead Technical Consultant
Perficient, Inc.
Brown the meats in a heavy pot with butter.
Season with salt and pepper and reduce by 2/3.
Add vegetables, and caramelize well (stir to deglaze as the
vegetables begin to release water). Add the stock and spices,
bring to a boil, and simmer for 15 minutes.
25
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 Soup (cont.)
While its simmering, make an easy roux: whisk together flour, oil, and melted butter
and microwave for 6 minutes. Stir carefully with a wooden spoon, and continue to cook
at 15 second intervals until a medium-dark color is reached. Whisk some soup into the
roux (this keeps it from clumping), then add the mixture into the soup, itself. Simmer
for an hour (or so). Skim the soup, add the remaining ingredients, and return to a sim-
mer.
Cool and refrigerate for a day (this makes a big difference, actually). Skim if necessary.
Heat and serve with additional sherry on the side.
26
What garlic is to salad, insanity is to art. ~Augustus Saint-Gaudens
Yam Neua Yang
(Barbecued beef salad Thai style)
2 cups round, rump or sirloin steak, grilled rare, sliced thin
3-4 lettuce leaves
1 mint leaf
1-2 scallions
10-20 hot chillies
10 garlic cloves
1 Tbsp sugar
3 Tbsp fish sauce
3 Tbsp lemon juice
thinly sliced red spur chillies and cucumbers
for garnishing
Mix garlic, hot chillies, fish sauce, lemon juice and sugar, seasoning to obtain a spicy and
toss with meat, onions, and cucumber, place on serving platter, and garnish with coriander
and sliced chillies.
In another way, arrange the meat, onions and mint leaves seperately on the platter with
the chilli saucer in a bowl in the center. The meat, vegetables, and sauce are then mixed
at the table.
I usually consider any salad always missing something and my typical take is Im only
going to decide on a salad entre if Im either not too hungry to begin with or I really need
to pay attention to my slow, unnecessary weight gain. This salad changes everything I
just mentioned. I can never get enough of this dish. The ingredients, flavors and the
entire sensory overload is out of this world. Youll be wanting more!
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.
27
Q. What kind of tomato do you take with you to win big in Las Vegas?
A. Diced Tomatoes.
Beth York Wolf
Cook, Artist, Pet Sitter and Mrs. ByteMaster (a.k.a. Kevin Wolf)
Beth maintains a happy home by serving up good food and keeping cold beer in the refrig-
erator. She understands that software developers think a little different than the average
person, and she says thats alright by me, being average is not a good thing! Be you, be
different!
Chicken & Tomato Florentine Soup
3 cups chicken broth
1 cup shredded chicken (leftovers work great)
2 - 14 to 15 oz cans of diced tomatoes with spices
1 - 15 oz can of tomato sauce
1 - 10 oz package of frozen chopped spinach, thawed
and drained
1 large onion, chopped
1 tsp minced garlic
1 Tbsp dried red peppers
1 package of refrigerated tortellini
(chicken or cheese filled)
Garnish: several pieces of chicken, parmesan cheese
and croutons
Combine everything but the pasta, into a crock pot. Cook on
LOW for 5 to 6 hours, then turn heat to HIGH, add pasta and
cook another 30 minutes.
Garnish with chicken, cheese & croutons.
Makes 10 to 14 cups.
Serve with grilled ham and cheese, white wine.
Beth York Wolf
Cook, Artist, Pet Sitter and Mrs.
ByteMaster (a.k.a. Kevin Wolf)
28
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.
I love everything about New
Orleans, especially the food.
If I see Gumbo on the menu
I will order it. I have read and
made many different recipes.
This recipe was influenced
from all of my experiences.
Some purist may disagree,
but this is what I like.

My gumbo will always include
holy trinity (onion, celery and
green pepper), Andouille
sausage, some kind of meat
(usually chicken) and Shrimp.
Sometimes I add Ham if I have
some. I may add some lump
crab meat at the very end.
My daughter loves Thanksgiv-
ing also because the day after
I make turkey gumbo from the
leftover turkey and homemade
broth made with the carcass.
Is this chicken, what I have, or is this fish? I know its tuna, but it says Chicken of the Sea.
~Jessica Simpson
Chicken and Shrimp Gumbo
1 lb Andouille sausage (you can replace it with any smoked
sausage such as Kielbasa)
1 lbs boneless chicken
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
Fresh garlic to taste
cup chopped okra (about 5)
1 can Rotel tomatoes (If your grocery store does not carry Rotel
tomatoes, you probably live somewhere with very cold winters)
Filet gumbo (optional)
1 cups flour ( cup for the rue and the rest to coat the chicken)
Cayenne pepper
Olive oil
stick butter
2 cups cooked rice
3-4 cups chicken broth
Lots of love and patience
I do have a large Dutch oven pot with a heavy lid that I use to
make my gumbo. You can use any large pot that you have, but
I like the thickness of cast iron because it holds the heat and
distributes it evenly.
Slice the sausage into bite size slices and saut it with olive
oil over medium heat for a few minutes until its browned. Set
it aside. Try to leave as much olive oil as possible since this oil
is flavored with sausage now and we dont want to waste it.
Cut the chicken into good size chunks. If you are using dark
and white meat, which I recommend, make sure the white
meet chunks are larger than dark meat chunks because dark
meat takes longer to cook.
Add generous amount of salt, pepper and cayenne pepper (to
taste) to a cup of flour on a plate. Coat the chicken with this
mixture and brown it for a few minutes in the same pot. You
might have to add more olive oil. Dont over cook the chicken,
just brown it. Remove it from the pan and set it aside along
with the Sausage. Do save the flour mixture for the okra.
Shervin Shakibi
Chief Software Architect
at comptuerways.com

29
Chicken and Shrimp Gumbo (cont.)
Cut the Okra into quarter inch slices, coat them in the leftover flour mixture and fry
them in the pot for a few minutes. Then set them aside.
Next add the onions, green peppers, celery and garlic to the pot , add more olive
oil if necessary, season it with salt, pepper and cayenne pepper. I love my gumbo a
bit spicy. If you dont like yours too spicy dont add anymore cayenne pepper. The
Andouille sausage is already quite spicy so be careful.
Raise the heat a bit to get it going then go back to medium. Keep stirring the veg-
etables with a wooden spoon, making sure you scrape the bottom of the pan to re-
lease all the flavors leftover in the pot from the sausage and chicken that we cooked
earlier. Wait for the vegetables to start to brown, which could take anywhere be-
tween 10-15 minutes, depending on the thickness of your pot. The thicker/heavier
your cooking pot is, the more heat it can hold which can reduce the cooking time.
You want to make sure the vegetables are soft and translucent.
Add the tomatoes stir and cook for another couple of minutes. It is very important
to stir and scrape the bottom of the pot during this whole process. Transfer the
vegetables to a temporary bowl.

Now we are ready for the most important element of our Gumbo, The RUE. Make
sure you have a whisk or wooden spoons handy. Reduce the heat to low, you dont
want to burn the flour.
Add stick of butter. After it is melted and before it is starting to burn, add cup
of flour. Rue should be equal parts of oil/butter and flour. We should have enough
oil left over in the pan from earlier, so keep that in mind in case the rue is too dry.
Personally I add some cayenne pepper at this point, but thats how I roll.
Make sure you keep stirring and scraping. You might have to increase the heat if
the butter is not bubbling. You want to do this until the rue turns into a dark tan.
This should take anywhere from 10-15 minutes depending on your cooking pot,
temperature, altitude and stars alignment.
Next add the vegetables to the rue. Make sure you stir and scrape the button. You
dont want to burn the rue and make sure the vegetables are coated with the rue.
Season it with more salt and pepper, hold off the cayenne for now.
Add the sausage, chicken and fried Okra to the pot. Keep stirring. Make sure
everything is coated with all the goodness.
Add enough broth to cover everything plus inch. Raise the heat, keep stirring un-
til it reaches a boiling point, reduce the heat to simmer and put the cover the pot.
You can relax now. You have worked hard for the last 30 minutes so enjoy a bever-
age of your choice (try the GrapeCity mojito, recipe in the drink section) . But dont
walk away, you need to stir and scrape the bottom of the pot, there are a lot of
flavors there.

Add the shrimp about 10 minutes before the cooking is done, when the chicken is
tender.
If you do have filet gumbo, which is ground sassafras leaves, add some to the
gumbo before serving. Filet gumbo is a thickening agent, much like the rue and
Okra. A good gumbo is based on good rue, and then you add either okra or filet
gumbo or a combination of both to bring it to a consistency of your liking. I love to
sprinkle some filet gumbo on my bowl right before I eat it.
We are done now, Laissez les bons temps rouler (bing it). Pour each portion over
cooked rice and enjoy.
30
For most Russians the word
borsch is a universal reminder
of home and family, something
many have enjoyed since
childhood. Borsch is a tradi-
tional Russian soup with main
ingredients of beets, cabbage
and potatoes at its core. The
beets help develop the soup
into its signature red color. As
with many traditional family
dishes, the recipes vary. There
are two large debates to use
meat and which toping to eat it
with. I encourage you and your
family to adjust this recipe to
your taste.
A first-rate soup is more creative than a second-rate painting. ~ Abraham Maslow
BORSCH
1 small cabbage
2 potatoes, peeled and cut into
3 carrots, peeled and cut into
2 beets, peeled and cut into
1 small onion, cut into
1 can of diced tomatoes (Alternately 2 Tbsp. Tomato paste)
2 Tbsp Canola oil
8 cups of water
2-3 Chicken Bouillon cubes (Alternately use a Vegetarian
Bouillon or add broth instead of 2/3 of water)
Spices and herbs:
cup chopped fresh parsley
cup chopped fresh dill, or 1 tsp of dry dill
Salt, black pepper ground
3 whole black peppercorns
2 whole bay leaves
2 chopped garlic cloves
Approximate Servings 4 - 8
Cut cabbage into thin slices and cut the rest of the vegetables
into
1
/3 inch cubes.
Start boiling water in a 5-6 quart pot. If chosen to use broth,
mix it in with
1
/3 of needed water.
Cook beets and carrots in Canola oil in a 12-inch heavy
skillet over medium heat, stirring until soft (about 5 min),
then season with salt and pepper.
Add onion to the skillet, cook stirring for 3 min.
Add tomatoes/paste, cook stirring for 2 min. If too dry add
some water from the pot. Set aside.
Add cabbage and potatoes into pot with boiling water.
Bring to boil again, then reduce heat to medium, cook for
7 - 10 min, stir a few times.
Add ingredients from skillet. Cook for 3 min.
Add bay leaves, peppercorn, chopped parsley, dill and garlic.
And bouillon cubes, only if you have not alternately used
broth earlier.
Nikita Polyakov
Microsoft MVP, Windows Phone Dev,
Nokia Developer Champ
31
Nikita Polyakov
Microsoft MVP, Windows Phone Dev, Nokia Developer Champ

Nikita is a Windows Phone Development Microsoft MVP of the Year 2011, speaker, organizer
and a community leader. In 2012 co-authored Sams Teach Yourself Windows Phone 7
Application Development in 24 Hours. Originally from Russia, Nikita calls Tampa, FL his
home now.
BORSCH (cont.)
Simmer for about 2 minutes.
Once the potatoes are ready, add salt and pepper to your taste and youre done!
Now your borsch is ready to serve!
Serving preferences also vary by family, as individuals can choose to add to borsch
a selection of sour cream, mayonnaise or neither. Also choose to top with chopped
fresh parsley or dill. Experiment to find the taste you prefer by starting with
borsch by itself.
Storage Note: Borsch can be chilled in your refrigerator for a week. Reheat over
medium-low heat or microwave just the portion you will consume immediately.
FAST AND EASY, TASTY AND BEAUTIFUL, VEGETARIAN OPTION
You can make borsch with chicken or beef broth. To make your own broth, take 1
pound of bone-in beef shank cut into few pieces with 8 -9 cups water into 6-8-qt
pot. Add 1 onion and 1 carrot peeled and cook over medium-high heat, until water
starts to boil, then reduce heat. Start collecting the foam from the top of the
broth until meat stops producing foam. Add 2 tsp salt. Simmer 1 to 1.5 hour.
Discard vegetables. Remove meat, separate bone and discard, then cut meat into
1 to 1.5 inch cubes add back to the pot and cook borsch as described.
32
This is the Bollywood version
of the traditional American
chili - replacing beans with
chick-peas & using Indian
spices instead. All thrown in
the Crock-Pot - just like a Bol-
lywood movie! Version 1.0 of
this recipe won prizes in chili
cook-offs. Crock-Pot used is an
electric 4-qt slow cooker.
The chile, it seems to me, is one of the few foods that has its own goddess. ~ Diana Kennedy
Bollywood Chili v.2.0
1 lb ground lamb (or beef)
2 lb chick-peas (Garbanzos) cans
1 red onion (fist-size) - chopped
1 lb tomato (diced)
2 green peppers (3-4 inch long) - chopped
garlic (chopped)
2 inch ginger root (chopped)
4-6 clove sticks
2 Tbsp cooking oil
Spices (one-half used in Crock-Pot)
1 tsp black pepper
1 tsp red pepper powder
1 tsp curry powder
1 tsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Prepare Crock-Pot (4-qt slow cooker) with 2 Tbsp cooking oil.
In a medium-heated pan with cooking oil, saut the ground
meat with one-half teaspoon each of the spices (black pepper,
red pepper powder, curry, garam masala, turmeric, corian-
der and cumin). Saut till meat turns medium brown. Drain
cooked meat through strainer (removing cooked fat).
Thoroughly wash chick-peas with cold water and strain. Put
chick-peas and sautd meat into Crock-Pot. Put one-half tea-
spoon each of the spices (black pepper, red pepper powder,
curry, garam masala, turmeric, coriander and cumin) into the
Crock-Pot. Stir/mix contents of Crock-Pot.
Put chopped garlic, chopped ginger root, chopped onions,
chopped green peppers, cloves and diced tomatoes into the
Crock-Pot. Stir/mix contents of Crock-Pot.
Turn Crock-Pot on to high. Cook for 4-5 hours stir contents
no more than once or twice during cooking.
Salt to taste when serving.
Supriyo SB Chatterjee
Microsoft MVP and CTDOTNET/
CTSPDG Dev Group Leader
Supriyo SB Chatterjee
Microsoft MVP and CTDOTNET/CTSPDG Dev Group Leader

Entrepreneur & Developer in Hartford CT. Over 20 years IT experience for companies like
Aetna, IBM, Microsoft, UNICEF, Mass Mutual & State of Connecticut. MVP Award and User
Group Leader - Connecticut .NET Developers Group (CTDOTNET) and Connecticut Share-
Point Developers Group (CTSPDG). Likes to fly when not computing. Twitter: @sbc111
33
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35
36
Like you, my wife and
I lead busy lives. My not so
secret recipe for Macaroni and
Cheese has been successfully
prepared by millions of
parents for 75 years. Frankly
is there anything easier and
faster to make that keeps
your kids so happy and yet is
so inexpensive? Since 1937
Kraft has been delighting kids,
young and old with its
Macaroni and Cheese.
So it is with my expert
guidance that I pass
it on to you.
Cheese is milks leap toward immortality. ~Cliff Fadiman
Scott Guthrie
Microsoft Corporate Vice President, Server and Tools Business division
Scott Guthrie is a corporate vice president in Microsofts Server and Tools Business division,
where he is responsible for delivering the development platform for Windows Azure, as well
as the .NET Framework and Visual Studio technologies used in building Web and server
applications.
A founding member of the .NET project, Guthrie has played a key role in the Microsoft
developer space since 1998. Today, Guthrie manages the development teams that build the
developer platform for Windows Azure, Windows AppFabric Server, BizTalk Server, IIS, ASP.
NET, WCF, WF and the Web, and Web Service and Workflow features of Visual Studio.
Guthrie graduated with a degree in computer science from Duke University.
Kraft
Macaroni and Cheese

1 box Kraft Macaroni and Cheese
6 cups of water
4 Tbsp Margarine
cup milk
This is the crucial part - Follow the directions on the Box:

1. Boil Water; stir in Macaroni; cook 7 to 8 minutes or until
Macaroni is tender, stirring occasionally.
2. Drain; do not rinse. Return to pan.
3. Add Margarine and Milk.
Now this is the important part: Stir in cheese sauce mix.
Mix well.
Serve it to your kids.
Scott Guthrie
Microsoft Corporate Vice President,
Server and Tools Business division
37
My wife and I took some of her
baked bean recipe and some
of mine and combined them
to create this tasty take on
the Texas Burger Baked Bean
recipe. We hope you like it.
Rango: Uh...so, whats your name?
Beans: Beans.
Rango: Thats a funny kinda name.
Beans: What can I say, my daddy plum loved baked beans. ~From the Movie Rango
Paul D Sheriff
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
Paul and Rhonda Sheriffs
Burger Baked Beans
1 lbs ground sirloin
1 lb bacon
1 large can Buschs original baked beans (3.7lbs)
1 - 16 oz can Buschs original baked beans
1 - 14 oz bottle ketchup
1 medium onion
cup brown sugar
1 tsp of pepper
1 tsp of salt
5 Tbsp Worcestershire sauce
Cut bacon into cubes.
Cook the bacon.
Drain off the juice from bacon, but leave the bits.
Brown the meat in the same pan used to cook the bacon.
Slice up the onion.
Put all ingredients into large crock pot.
Stir well.
Cook on high in crock pot for 3 hours (or until bubbly and hot),
then turn down to low until ready to serve.
Stir occasionally.
Use Tostitos
Scoop chips and dig in, or just eat from a bowl.

Paul D. Sheriff
38
This Fried Rice recipe is easy
and inexpensive and can be
served either as a side
or as a main dish.
Nothing had changed in my routine, except that when I went down the chippy and got me special
fried rice, it would be wrapped in a newspaper that had my picture all over it. ~ Robbie Fowler
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.
Fried Rice
5 eggs
1 cup Long grain rice
8 oz frozen peas
2 Tbsp soy sauce
3 tsp sesame oil
2 cloves crushed garlic
4-6 chopped scallions
Boil the rice for 12 minutes; then drain and run under cold
water to prevent it from cooking further.
Heat 1 tsp sesame oil in a frying pan; then scramble and
cook the eggs until they are solid.
Heat 2 tsp sesame oil in a wok
Add the garlic to the wok and stir fry 1 minute
Add the peas to the wok and stir fry 1-2 minutes
Add the cooked rice to the wok and mix well. Simmer for 2
minutes
Thoroughly mix in the eggs, soy sauce, and scallions and
simmer for 1 minute.
Serve immediately.
David Giard
Sogeti Senior Manager Consultant,
Microsoft MVP,
Host of Technology and Friends
39
This is the easiest way to cook
the best Corn on the Cob! Ive
never been a fan of boiling
corn on the cob, unless it is
with my crawfish. A
I have no hostility to nature, but a childs love to it. I expand and live in
the warm day like corn and melons. ~ Ralph Waldo Emerson
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.
Easy Corn on the Cob!
6 Cobs of Corn with Husk
Preheat the oven to 350 F.
Leave the husk and silk around the cob of corn. Place the
cobs in a casserole dish or on a baking-sheet. Place in pre-
heated oven for 25-30 minutes.
The husk will trap in the moisture, which helps to create the
juiciest most-tender corn. Once the corn is cooked you can
easily remove the husk and silk.
40
I do not like green eggs and ham I do not like them sam I am. ~ Dr. Seuss
Egg Casserole
1 roll refrigerated crescent roll dough
1 lb spicy ground pork sausage
1 yellow onion
1 red bell pepper
1 green bell pepper
2 slices of bread, torn
6 large eggs
1 cups shredded cheddar cheese
Brown sausage and drain. Simmer browned sausage
together with chopped vegetables until onions are
translucent.
While meat mixture cooks, roll out crescent roll dough to line
the bottom of a 13x9x2 casserole dish. Spread torn bread
pieces on top of the crescent roll dough. Whisk eggs and
pour over bread pieces.
Spoon meat mixture evenly in the casserole dish. Top with
cheese.
Bake at 350 F for 40 minutes or until set.
Note - a cookie sheet may be needed under the casserole
dish to keep the crescent roll dough from browning too much
before eggs are set.
Howard Dierking
Howard Dierking
41
This southern staple was
handed down several
generations from my wifes
side of the family. It is
excellent as a side, an
appetizer, or even a
substitute on a BLT.
Over yonder. Down yonder. Up yonder.
For months, I tried, tried, tried to figure out where Yonder was.
Michael Crump
Microsoft MVP & INETA Community Champion
Michael Crump is a Microsoft MVP, INETA Community Champion, and an author of
several .NET books. He has been seen speaking at a variety of conferences and has
written dozens of articles on .NET development. You can follow Michael on Twitter at
mbcrump or read his blog by visiting michaelcrump.net.
Southern Fried Green Tomatoes
1 large egg, beaten
cup milk
cup corn meal
cup flour
1 tsp garlic salt
tsp pepper
3 medium green tomatoes, sliced inch thick
Canola or Vegetable oil
Combine milk and egg and set aside.
Combine corn meal, flour, garlic salt, and pepper.
Dip green tomato slices in egg mixture then flour mixture
then back in egg mixture and then a final dredge in the flour
mixture.
Pour vegetable oil into skillet to a depth of inch and heat
to medium. Place tomato slices in small batches in pre-
heated oil. Cook approximately 2 minutes on each side or
until golden brown. Drain on paper towels and serve hot with
ranch dressing or dipping sauce. (Recipe below)
Dipping Sauce:
cup mayonnaise
cup ketchup
tsp garlic powder
teaspoon Worcestershire sauce
Pepper to taste
Mix all ingredients and chill.
Michael Crump
Microsoft MVP & INETA
Community Champion
42
A few years ago on vacation
one of my brothers showed me
this simple way to grill
amazingly tasty asparagus.
Hope you enjoy it as much as
I have!
Asparagus is a member of the Lily family.
Steve Smith
Microsoft Regional Director and MVP
Steve Smith is an international speaker and founder of NimblePros, an agile software studio
focusing on software craftsmanship. You can find Steve via his blog at Ardalis.com or
on twitter as @ardalis. Steve has also authored several courses for Pluralsight on topics
ranging from OOP and Design Patterns to Kanban.
Grilled Ginger Asparagus
1 lb fresh asparagus
1 tsp ground ginger
2 Tbsp soy sauce
Its best to marinate the asparagus for a few hours before
grilling them, but if youre pressed for time you can do the
prep just before grilling.
Prepare the asparagus by first rinsing in cold water and
removing the dried ends by snapping the white part of the
asparagus off with your fingers. Just bend near the stem
and wherever it snaps should be good. Place the rinsed and
snapped asparagus in a long, shallow glass dish.
Mix the ginger and soy sauce. Add a little water or additional
sauce to ensure the quantity is sufficient to coat the aspara-
gus. Pour the mixture over the asparagus and ensure theyre
well-coated. Let sit for a few hours before grilling, if possible.
Preheat grill and grill the asparagus for about 10 minutes or
until starting to blacken and flexible but not completely limp
when held horizontally. You may wish to grill them inside a
basket, so they dont fall through into the flames.
Remove from heat and serve immediately.
Steve Smith
Microsoft Regional Director and MVP
43
How can a nation be great if its bread tastes like Kleenex? ~ Julia Child
Whole Grain Beer Bread
cup all-purpose whole wheat flour
cup spelt flour (or another cup of whole wheat if you dont
have spelt)
1 cups all purpose white flour
4 tsp baking powder
1 tsp salt
1
/3 cup brown sugar (can be light, dark or turbinado/natural
sugar)
12 oz beer can be bottle, canned or home brewed.
As noted, Ive found browns and trippels to work better than
hoppier beers like IPAs
4 Tbsp of butter melted (optional)
Preheat oven to 350 F.
Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine the flours, baking powder,
salt and brown sugar.
Pour in beer.
Stir or mix with your hands until a stiff batter is formed.
Scrape dough into prepared loaf pan.
The melted butter (if using) can be mixed into the dough at
the same time the beer is added. Or you can pour it over the
top of the dough once its in the pan. Either works fine.
Bake in preheated oven for 50 to 60 minutes, until a tooth-
pick inserted into center of the loaf comes out clean.
Mary Jo Foley
Editor, ZDNets All About Microsoft
blog
Mary Jo Foley
Editor, ZDNets All About Microsoft
Foley has been a technology reporter for more than 25 years. She currently is editor of ZDNets
All About Microsoft blog, and is author of the book Microsoft 2.0: How Microsoft Plans to Stay
Relevant in the Post-Gates Era.
My latest hobby (thanks to my
sister who bought me a starter
kit) is home brewing beer.
Ive brewed four one-gallon
batches so far. (Starting small
given my very small NYC
kitchen). Each one gets a city
codename taking my
inspiration from Microsoft here.
Ive done an Augusta maple
porter; a Billings
chestnut brown;
a Cairo seasonal;
and a Dakar IPA (so far).
44
This dish was invented by my
Dad when I was a small boy.
He cooked it up while we were
on a vacation to Skyline Drive
in the Appalachian Mountains.
He took out his Coleman
burner at a scenic roadside
rest stop and cooked up the
ingredients. He named it
Special Potatoes. Looking
back on it, its really the love
and memories that is so
special about it. He also
cooked the dish every time my
Mom had to work on weekends
when I was growing up. My
son, daughter, nieces and
nephews now all have the
recipe as well. We always
cook it up at family gatherings
and I love this dish because
its great for breakfast,
lunch or dinner!
When potato chips dont sell fast enough, the maker knows it will soon be crunch time.
Russ Fustino
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.
Special Potatoes
Olive oil
2 Tbsp butter
onion
4 big Idaho potatoes
Salt, pepper, garlic salt and onion salt
Any combination of the following meats:
4 slices of ham (breakfast version)
4 hot dogs (dinner version)
4 slices of bologna (lunch version)
4 oz can of mushrooms pieces and stems, drained
4 slices of American Cheese
4 eggs
12 inch frying pan with cover
Serves 4 Time to create this dish = 45 minutes.
Put heat on Medium
Coat bottom of a 12 inch frying pan with olive oil
Dice onion and fry until golden brown
Peel and slice 4 potatoes thin using knife or slicer and add to frying pan,
mixing it with the browned onions
Add 2 Tbsp butter
Add about 3 shakes each for: salt, garlic salt, onion salt and pepper.
Raise heat to Medium-High
Cook until potatoes are golden brown and are done to taste. This should
be about 10-15 minutes, flipping with your kitchen spatula every few
minutes.
Add any combination of the following meats and cook for about 10
minutes with cover on, while flipping with kitchen spatula until the meat
starts to brown:
a) 4 thick slices of Ham diced up
b) 4 Hot dogs cut up into thin slices
c) 4 thick slices of Bologna diced up
Drain fluid out of a 4 oz can of mushroom stems and pieces and add
the mushrooms to pan. Cook for about 5 minutes flipping with kitchen
spatula. Add 4 slices of America Cheese and cook until melted.
Lower heat to low.
Add 4 scrambled eggs and flip with kitchen spatula until eggs are done.
Russ Fustino
45
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48
Having lived my entire life in
Southern California, I can tell
you that Baja style Mexican
food is part of our culture.
Even when I travel I crave
Mexican food and cannot wait
to get home to eat it. Well,
the ultimate in Baja style
Mexican food is Carnitas.
Carnitas is nothing more than
slow roasted, shredded pork
that is made for tacos, burritos
and tostadas (and many other
Mexican dishes). The pork
is super tender and some-
what crunchy on the outside.
Although high fat and high
calorie if you go portion savvy
with carnitas youll prolong
your life slightly. Personally
I am unable to do that because
it is so good and I always end
up in a carnitas food coma.
I just hate health food. ~Julia Child
Huck-Carnitas
A large cheap-ass piece of pork
Pork shoulder is perfect and can frequently be found for under
$2/pound. But any marbled cut of pork (not chops; not a tender
loin) like a roast will work for carnitas as long as it can fit in your
crock pot (or dutch oven).
1 large onion chopped
salt and pepper to taste
Optional: any type of salsa or hot sauce
The Tacos, Tostadas, Burrito ingredients are whatever you
prefer to make your tacos with:
Corn or Flour Tortillas soft shell or fried
Refried beans
Shredded Mexican or cheddar cheese
Chopped Onions, Tomatoes, Cilantro, Peppers, Lettuce
Avocado or Guacamole
Sour Cream
Hot Sauce or salsa
If you have some salsa, liberally coat the bottom of the
crock pot with it. Add enough water for about inch of
the salsa & water liquid mixture. It is not an issue at all to
go overboard on the liquid because youll be frying it off at
the end of the recipe anyways. If you dont have salsa just
do a half inch of water. The key to cooking the pork is
always having some amount of liquid throughout the cooking
process so the pork does not go dry.
Place one chopped onion into the liquid mixture in the crock-
pot/slow cooker.
Place a liberally salt and peppered piece of pork, frozen or
fresh into the crock pot. Cover and Slow cook the pork on
low for 10 hours (preferred way) or high for 4 hours. As long
as there is some liquid at the bottom of the crock pot you
cannot overcook the pork.
After preparing all your taco/burrito/tostada ingredients and
tortillas give yourself 20 minutes for the frying part of the recipe.
Tim Huckaby
Chairman/Founder,
InterKnowlogy & Actus, RD/MVP
49
I Good painting is like good cooking: it can be tasted, but not explained. ~ Maurice de Vlaminck
Tim Huckaby
Chairman/Founder, InterKnowlogy & Actus, RD/MVP
Focused on the Natural User Interface (NUI) in Touch and Gesture, Tim Huckaby founded
InterKnowlogy, experts in .NET and Microsoft Platforms in 1999 and Actus Interactive
Software in 2011 and has over 30 years of experience including serving on a Microsoft
product team as a development lead in architecture on a Server Product.
Huck-Carnitas (cont.)
Once the pork is done (8-10 hours), heat a large frying pan to high. Throw in
the remaining chopped half of an onion. Then poor the entire contents of the
crock pot into the frying pan. The pork will be fall apart tender just by the
process of pouring it into the pan. Dont worry about the fat because you will
now fry off as much of it and evaporate the liquid on high, shredding as you go
with a wooden spoon, constantly stirring until all the liquid has evaporated.
Serve then thank me.

Restaurants usually do the roasting in giant dutch ovens, but my recipe calls for a crock
pot because its easier. The bullets:
MyCarnitasrecipeisbraindeadsimpletoprepare,butyouneedtobewillingto
start the recipe 10 hours in advance because the only way to get good carnitas is
to cook the hell out of the pork.
Idontcarewhatanypompousfoodnetworkchefsays,youcanmakeawesome
carnitas with a frozen piece of Pork in a crock pot / slow cooker.
WhenIseeanyporkroastonsaleatthemarketIbuyitwhetherImmakingcarnitas
or not. We are talking like $1.49 / lb meat. And you can keep it frozen until you plunk
it into the crock pot.
50
A quick and easy dish.
Steak, cheese and
veggies, serve with ice
cold beer and chips.
This covers all the food
groups and taste great too!

A hot dog at the ball park is better than steak at the Ritz. ~Humphrey Bogart
Kevins Philly Delight
7 oz package of Steak-umm
(frozen)
7 oz jar of Cheese Wiz
medium onion chopped
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
Perficient, Inc.
Daniel Lawrence
55
Paul D. Sheriff
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
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
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
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
Microsoft MVP,
David Giard
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)
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
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
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
Microsoft MVP,
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
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
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
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
Howard Dierking
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.
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
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,
Kevin White
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
Perficient, Inc.
101
I want to have a good body, but not as much as I want dessert. ~Jason Love
Daniel Lawrence
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
Julie Lerman
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
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)
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
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,
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
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
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Second Edition
.NET Gurus Can Cook!

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Second Edition

.NET Gurus Can Cook!

word processi ng components

no-stick aluminum foil

Macaroni and Cheese

Scoop chips and dig in, or just eat from a bowl.

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