TEE-TO-TABLE

Tee To Table Plays a Round with Rosie Jones – 13 Time LPGA Tour Winner and Solheim Cup Captain

Deanna Alfredo — Wed, 15 May 2013 13:51:46 +0000

During the Executive Women’s Golf Association (“EWGA”) Empower 2013 Conference held in Hilton Head, South Carolina, attendees had the opportunity to play a round of golf with Rosie Jones by contributing to a silent auction to benefit the EWGA Foundation. The EWGA Foundation is the charitable arm of the EWGA dedicated to enriching the lives of women through the game of golf.

According to Wikipedia, “Rosie Jones (born November 13, 1959) is best known for her 13 LPGA Tour career victories and nearly $8.4 million in tournament earnings. Since retiring from full-time play, Jones has competed on the Legends Tour, winning two of the five non-team tournaments in 2007. She has also worked as a commentator for the Golf Channel. She came out of retirement in 2008 to play the Corning Classic on a sponsor’s exemption. In 2009 she qualified for the U.S. Women’s Open. In February 2010, Jones was named the captain of the U.S. team for the 2011 Solheim Cup.”

Deanna Alfredo, owner Tee To Table, won the auction along with three other excited members of the EWGA. The foursome of ladies met Rose at the range of her home course, Moss Creek Golf Club. After a quick warm up at the range, the women headed out to the first tee to get the round started.

Can you imagine what the ladies were thinking/feeling approaching their first shot at the tee with a golf legend watching? This group of ladies quickly shook their jitters and were able to land great first tee shots and moved quickly into a comfortable pace of play.

Rosie was a gracious playing partner and host throughout the round. After the ladies had played a few holes, Rosie spent time with each player giving helpful pointers after observing each person’s golf game.

Rosie particularly helped Deanna open up her back swing by standing up a little bit straighter in her posture. Rosie explained that because Deanna is a taller player it was causing her to bend her knees too much which caused her torso to bunch up affecting her swing. By standing up straighter in her posture and bending slightly at the waist, Deanna was able to connect with the ball and create a greater distance with each shot.

Each person in the foursome was impressed with Rosie’s low-keyed mannerisms and instruction technique. After a few holes, it was like playing with a friend, albeit not their normal golfing partner friend.

Captain Rosie Jones showed the foursome that day that she plays golf with her “whole heart on every shot” and exemplifies the quote taken from her upon her retirement from the LPGA -

“I’m proud of my career. I wouldn’t trade it for the world. I wish I’d won a major, but I gave it my whole heart on every shot. And I’ve gotten more from the game than I could ever give back.”

____________________________________________________________________________________

For more information about the Executive Women’s Golf Association (“EWGA”), please visit www.EWGA.com.

Deanna Alfredo is the owner/founder of TeeToTable, Inc. Her focus is today’s ladies’ golf and how lady golfers are more prolific than ever. Her site www.TeeToTable.com focuses on golf, travel golf, her creative outlet of cooking and teaching others helpful hints. Join her this year on ClickonDetroit as she ventures through her golf season and much, much more.

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Pulled Pork Tostada with Garlic Avocado Cream Sauce

Deanna Alfredo — Thu, 25 Apr 2013 00:53:52 +0000

Sometimes I just get tired of answering that daily question, “What’s For Dinner?” on a weeknight. Even, I the cooking/food blogging fool”, can’t seem to get too excited about cooking after a long day, but I really try to not get take out or open some boxes just to get dinner on the table. You will find this recipe, as with many of my other favorites, focus on what’s already in the kitchen and leftovers that are on hand.

I remembered on the way home that I had my leftover pulled pork. My first thought was Pulled Pork Tacos, but it seems tacos are everywhere I turn. But, a layered crunchy tostada seemed a bit more unique and yummy! Or, perhaps, it was the Taco Bell I saw during lunch today that inspired me.

I think you will find this recipe easy to make and easy clean-up afterward. I know that I appreciate easy clean up on a weeknight, almost as much as an easy meal to prepare.

Always remember to try and use your leftovers creatively! It will save you time and money. You may even surprise yourself with what you can come up with.

Pulled Pork Tostada with Garlic Avocado Cream Sauce

Ingredients

1 lb. pulled pork (or any meat of choice) seasoned with cumin and other desired spices
Taco Sauce
Shredded Cheese
1 can refried beans
2 avocados
1 cup sour cream
2 garlic cloves
2 limes
Cilantro
You may top with any desired topping, such as lettuce, tomato, onion, etc.
1 cup uncooked white rice
2 cups chicken stock
1 can chopped tomatoes with lime and spices (in Mexican food aisle)
1 tablespoon Butter
1 package of small corn tortillas
Vegetable Oil

Instructions

Melt butter in large saucepan. Add uncooked rice and cook until golden and then add 1/2 of chicken stock. Reduce heat and cover; stirring often. Add remaining chicken stock until cooked fully and fluffy about 15 minutes. Add more chicken stock as needed until cooked.
Heat pulled pork in medium size skillet and add some chicken stock to moisten and to prevent sticking. Once fully heated, reduce heat.
In a food processor, add garlic and pulse until minced; add avocado and pulse until completely chopped. Add cumin, salt and pepper, juice of lime and sour cream. Pulse until fully blended.
Heat vegetable oil in a small fry pan until hot. Cook corn tortillas one-by-one on both sides. Set on plate lined with paper towel and pat dry with an additional paper towel. Continue until you have plenty of cooked shells.
To build the tostado: start with shell, spread refried beans, taco sauce, pulled pork, avocado cream sauce and shredded cheese, continue with another layer and top with taco shell. Adding cheese and additional avocado cream sauce to top.
You may garnish with chopped cilantro.

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Teeing off with Lisa “Longball” – It’s Golf Season

Deanna Alfredo — Wed, 24 Apr 2013 03:02:33 +0000

Tee To Table was excited and grateful when given the opportunity to get up close with Lisa “Longball” Vlooswyk, a golf professional from Canada who can hit the ball 350 yards. 350 yards 2 feet 2 inches to be exact. Wow!

READ: Personal profile of Lisa - BELOW

Longball aside, Lisa is an amazing golf personality. Whether she is writing, speaking or playing the sport of golf, her engaging and dynamic personality entices you to learn more about Lisa and her passion for the sport. Be on the lookout for some exciting updates in May after Deanna attends the Executive Women’s Golf Association’s Annual Conference in Hilton Head, SC, where Lisa is featured as a keynote speaker!

At the 19th hole with Lisa “Longball” Vloowyk

Deanna: How long have you been golfing? Did you have a “mentor” in your early days of golf? Lisa “Longball”: I was introduced to golf when I was in Grade 8. I went to one Junior night with 60 boys and me. The coach told me to go hit 6 iron all night and didn’t work with me. I quit the sport only playing the odd time with my dad until I was in University. My boyfriend at the time, now husband, was graduating from University and was being invited out to corporate and charity golf tournaments as golf is such a key networking skill. He dragged me out to the local municipal course or wherever we could get on. I started really loving it. I too graduated and became a school teacher and had the summers off. I would go out and play as a single during the day and fell in love with the game.

Deanna: Who is your favorite male and female player(s) on tour and why? Lisa “Longball”: I know this may not be a popular answer but Tiger Woods is my favorite male golfer. What he has done to change the face of golf, to the popularity of golf, to bring youth into the game and his incredible mind numbing shots he has hit is inspiring. Golf is more exciting when Tiger is playing…period.

Do I approve of what he does off the course, no, but that is not for me to judge. I like what he does on the golf course. I would like to see him be more personable and sign more autographs. To be more like Jack Nicklaus and Arnold Palmer. That will help make him a true legend in the game.

As for female golfer, I am actually a big fan of Natalie Gulbis. She is in an attractive young lady who has continued to earn her spot on tour year after year. She helped bring cute outfits and a female touch to this sport. You can still be attractive and play a mean game of golf. I think she has elevated exposure on the LPGA tour with her Golf Channel show and her calendars. They are tasteful. I also had the opportunity to talk to Natalie at an LPGA event. She was so warm and welcoming and I told her I love how she always looks so put together on the course. Natalie said, “Lisa, I feel if I look good and feel good about it I am going to play well”. I like that attitude. (Natalie, Tee To Table agrees! Looking put together makes you feel good out!)

Deanna: You have played golf in several different countries and throughout all of your home country, Canada – What is your favorite course to play? What makes that course different than other courses?

Lisa “Longball”: Canada has some absolutely stunning golf courses. From the east coast shores in the Maritimes like Cabot Links in Nova Scotia and The Links of Crowbush Cove in PEI, to Glenn Abbey in Ontario, host too many a great Canadian Open finish including a 6 iron struck from a bunker on 18 by Tiger Woods. Courses like Banff Springs and Stewart Creek.

However, if I had to comment on the best course I have ever played I would have to say Royal County Down in Ireland. Links golf is like nothing we experience in North America for the most part. We are used to carpet like lush fairways, thick rough and pristine bunkers.

In Ireland and Scotland you get the true links courses. Your game is tested and challenged. Wind if often a factor and there are no pristine flat juicy lies. The ground is hard and fast and often undulates giving seemingly unfair bounces. Deep pot bunkers will snare your ball when your only escape route is backwards at times. It is exciting golf, inspires creativity and was the way the game was first played.

Deanna: Ladies golf has changed significantly the past 10 years – what do you think are the biggest changes?

Lisa “Longball”: I think for women there is more of an acceptance of female players on the course. We still have a long way to go but there are a lot more women playing, joining the game and becoming members. Look at our two new female members at Augusta National. That is very exciting for our sport. It is great to see more women out playing corporate golf as well. Great deals are made on the golf course!

Deanna: There are more women than ever involved in the golf industry and the PGA as well. Who do you think is exciting to follow through their golf career off the course and making a difference in the golf industry?

Lisa “Longball”: I would love to see features on the Golf Channel and in golf publication on females who are making a huge impact on the golf industry. We need to hear about female head pros who are doing amazing things at their course, female golf company representatives who are leading sales, female golf course superintendents and caddies. Typically male dominated professions. There are so many great stories out there I would personally love to read about them.

Deanna: What hints can you give lady golfers who hit the ball longer? Lisa “Longball”: There are 3 thinks ladies can do to hit it further. Most women who struggle with hitting driver over 200 yards often are lifting their arms in their back swing versus turning. We need to get women making a good turn.

I like the swing thought of turn your back to the target on your back swing, or simply turn your shirt in your back swing. The second part is once you have made this good turn you can’t start your down swing with your arms or you will lose the coil and torque you have built up.

The down swing needs to start with the lower body, or simply put turn your pants in the down swing. The 2 swing thoughts can be turn your shirt (back swing) turn your pants (down swing) .

Finally women must accelerate through the ball. Your club head should be moving fastest 3 feet past the ball. This will help you transfer your weight to your front side and finish it over your front foot. You should have all your weight over your front foot and none on the back. The sole of your back show should be fully exposed. A great test is to see If you can lift your back foot as you hold your finish and watch your ball land. If you can do that you have made a good weight transfer.

Deanna: What are your focuses during this season of golf – are you speaking more, playing more, etc. Lisa “Longball”: This season my number one goal is to win the World Title in ladies Long Drive. I am currently ranked top 5 in the world and I have come second twice. I want 2013 to be my year. I also would like to Monday qualify for the LPGA Canadian Women’s Open. If I am shooting low 70’s consistently I will do this.

Finally I would love to build my speaking career. I do a lot of corporate and charity golf outings which I love but I really enjoy sharing my story of how I went from a 30 plus handicap to the 7-Time Canadian Long Drive Champion in just over 10 years at meetings, conferences and conventions. I share principals that have helped make me successful that transfer to both business and personal life.

I am excited to be speaking at a Women’s Day at the PGA Tour event the RENO Tahoe Open and doing a Power Tips Clinic opposite Annika Sorrenstam. Such an honor!

Deanna: What advice can you give to starting or intermediate players who wish to get better? Practice advice, fitness, diet? Lisa “Longball”: I would say that there is no easy route. If you want to get better you have to practice. Start with the short game. You will save the most strokes by being a good chipper and putter. In terms of fitness work on core strength, that is where power in golf comes from so classes like Pilates. Also look at Yoga. Flexibility is key in making good turns and it helps your balance also so important in consistent ball striking.
______________________________________________________________________________________________

Lisa resides in her birthplace, Calgary, Alberta, Canada.

Before finding her passion for golf Lisa competed on the Canadian National Trampoline and Tumbling Team, was an internationally certified Tumbling Judge and was a varsity Track and Field athlete for the University of Calgary.

Lisa is currently ranked second in the World in Ladies Long Drive. She has won seven consecutive National Long Drive Championship titles and is an LDA Tour Champion and is a Nike sponsored athlete.

Lisa currently holds the Canadian Women’s Long Drive record at 350 yards 2 feet 2 inches. Also having a passion for the game, Lisa competes on the Canadian Women’s Tour and is working towards a goal qualifying for the LPGA Canadian Women’s Open.

In addition to her competitive career, Lisa is a golf journalist for several publications and uses her background as a school teacher to be a successful motivational speaker and golf entertainer for many corporate/charity golf tournaments.

Golf Accomplishments

• Seven Time Canadian Long Drive Champion • Eleven Time World Long Drive Finalist • Currently Ranked #2 in the World • Top Finish at World Championships – 2nd Place (2011 & 2009) • First Pregnant Athlete to Compete at World Championships (2006) • 3 Time Team Canada Captain at the North American Cup (2004-2002) • LDA Tour Champion (2004) • Runner-Up for Player of the Year (2004 LDA Tour) • First Woman to ever hit it over 350 yards (3 ½ NFL Football fields) in competition • Longest Drive in Competition 350 yards 2 feet 2 inches • RCGA Canadian Women’s Tour Player

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Pulled Pork Sliders Topped with Bleu Cheese Coleslaw

Deanna Alfredo — Sun, 21 Apr 2013 14:29:54 +0000

Sliders, Oh wonderful sliders. They seem to be everywhere these days. Not only are they everywhere, but they are becoming quite creative. I decided to make Pulled Pork Sliders Topped with Bleu Cheese Coleslaw to put a twist on a family favorite.

When entertaining a crowd, I love to do a pulled pork or pulled beef sandwich. I have never seen 10 pounds of food go so quickly as when I serve up this family favorite. I decided to pull this recipe out this week for a few reasons. First, I thought summer food might help with a “weather dance” to get the temperatures up here in Michigan. Don’t worry I didn’t put in too much cayenne to raise our indoor temps. Another thought was to make a bulk amount and see what I could make out of the leftovers.

To make the perfect pulled pork takes a few days and little elbow grease, but it’s well worth the work! Remember this next time you invite your friends/family over — you can make it all ahead and plate up a creative, gourmet sandwich!

Some of my helpful hints when making this recipe:

Rub your beef/pork shoulder well and let it set over night. This will allow the spices to marinade into the meat.
You can slow cook the first step of cooking in either an electric roaster or the oven — Remember though – low and slow. Rushing the process will bring you a tough and stringy result.
If you want a spicier result, don’t be afraid to increase the cayenne. I tried a Cocoa Cayenne which gave it a kick and a sweetness at the same time. I am sure you have seen cocoa or coffee rubbed steaks and roasts.
Make the rub in bulk and store in a sealed container in your cupboard. You can use it again on steaks, chicken, ribs, any meat that you choose. Note: Pour the amount you think you need into a separate bowl. You never want to put your hands onto the meat then back into the bulk container. That’s a major NO, NO!

Larger Version on an Onion Bun

Basic Rub – ala Steven Raichlen

Ingredients

¼ cup firmly packed brown sugar
¼ cup sweet paprika (you can used smoked paprika for a smoky flavor)
3 tablespoons ground black pepper
3 tablespoons coarse salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Instructions

Combine all the ingredients in a mixing bowl and stir to mix. Use a fork to make sure all lumps are out of the brown sugar and all spices are mixed well. Store the rub in an airtight jar away from heat or light; it will keep for 6 months.

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Pulled Pork Sliders Topped with Bleu Cheese Coleslaw

Ingredients

1 – 5 lb or 10 lb Pork or Beef Shoulder
Basic Rub
BBQ Sauce
Buns
For Coleslaw:
1 head of cabbage – napa preferred
1 red onion
1 cup good mayonnaise
2 tablespoons grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1 teaspoon coarse salt
1 teaspoon black pepper
6 ounces of bleu cheese

Instructions

To Prepare and Cook Pork/Beef Shoulder:
Trim any excess fat from shoulder and rub thoroughly with spice to coat completely. Set rubbed meat on wire rack and place inside of sheet pan or roaster and allow to set overnight in refrigerator.
Allow meat to come to room temperature before cooking. Preheat oven to 250 degrees. Cover and place meat into oven allow to cook until falling apart – 4 to 6 hours.
Pull pan from oven and allow meat to cool. When cooled to the touch, use forks to tear meat into shreds. Remove any extra pieces of fat. At this point, you may refrigerate if you are not using immediately.
Place shreds of meat into crock pot and stir in BBQ sauce to coat thoroughly. You may also pour some of the reserved juices in as well to keep the meat moist. Cook on low for at least an hour in the crock pot.
To Prepare Coleslaw:
Use slicing blade on food processor – chop cabbage and red onion and pour into large mixing bowl. In separate bowl mix remaining ingredients until thoroughly blended. Pour mixture onto cabbage and onions and stir until thoroughly coated.

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Teeing off with Nicole Vandermade – Symetra Tour Professional

Deanna Alfredo — Mon, 08 Apr 2013 19:24:16 +0000

Teeing off with Nicole Vandermade –

Symetra Tour Professional

On March 21, 2013, the Tee To Table team played in the Florida’s Natural Charity Classic ProAm. Nicole Vandermade, a first year tour professional, was picked to play with Tee To Table team. Nicole displayed a great deal of patience while playing with us “out of season golfers” that day and did a great job in carrying us through a majority of the day.

The 2013 season is Nicole’s first full season the Symetra Tour after graduating from the University of Texas in 2012 with a degree in Kinesiology. As a former Texas Longhorn golfer, one of my first questions was if she knew Jordan Spieth, another Texas Longhorn golfer making his way in the PGA this year. Nicole had some great things to say about Jordan and wished him well in the PGA.

Nicole spends her time in the Orlando area throughout the year and finds time to visit home in Canada when she can. She has found that the Orlando area is the place to train and spend time with Sean Foley working on her game when she can.

After getting to know Nicole throughout the day, I believe she will be one to watch throughout the season and in the future. Some interesting statistics:

Winner of four events on the amateur circuit.
Competed twice in the LPGA CN Canadian Women’s Open (2009, 2011).
Competed in the 2010 U.S. Women’s Open Championship.
Competed in three British Amateur Championships (2009-2011).
Recorded seven top-10 finishes in collegiate play while at the University of Texas.
Finished tied for 10th at the 2009 Big 12 Women’s Golf Championship.
Named to the 2009 Big 12 Women’s Golf Championship All-Tournament Team.
Winner of the 2011 Betsy Rawls Longhorn Invitational.

2013 Stats

Florida’s Natural Charity Classic 13T

VistaMesa.com Gateway Classic 30T

Current Ranking Money List 21

Tee Time with Nicole:

Deanna: Describe what it was like playing college golf and how has it prepared you for today?

Nicole: Playing college golf was an absolute blast. I would not trade the experiences, friendships, and lessons learned during that time for anything in the world. Coming from a small town in Canada, living in a big city Austin, TX was quite a change for me. I was introduced to Mexican food (which is now a staple in my diet- don’t know how I lived without it) and also had to learn how to minimize my road rage during rush hour traffic (I used to think heavy traffic was when it took an extra 5 minutes to get across town). I grew up playing several different team sports, so playing team golf in college was a very natural feeling for me. I had a great time with all of my team mates and have so many great memories. Winning with Big 12 championship my junior year was probably the biggest highlight. However, being a collegiate athlete is about so much more than just playing your sport. It is about time management, self-growth, learning how to deal with people, how to keep yourself healthy, among other things. The skills I learned while in college have really helped me since I turned pro.

Deanna: What are your short term goals?

Nicole: - Maintain an under par scoring average

- Win multiple Symetra Tour events in 2013

- Win Symetra Tour money list

- Gain full status on LPGA Tour for 2014 season

- Play in the CN Canadian Women’s Open or Manulife Classic in 2013

Deanna: What is your favorite food? Of course, I have to bring the food element in.

Nicole: I have always been a lover of food, so it is really hard for me to narrow down what I would say my favorite food

would actually be. My favorite types of food are Italian, Mexican, and Thai. My favorite dishes are veal picatta,

chicken fajitas, and Pad Thai.

Deanna: How do you believe woman’s golf has changed?

Nicole: I think that women are more competitive and are driven to be the best. A big change in women’s golf and women’s athletics in general came when Title IX was introduced (equal funding for both men’s and women’s sports in college). This was a huge deal for women’s athletics because it forced many schools to start up women’s sports teams. This gave more women the opportunity to pursue their athletic career after high school and was instrumental in helping women’s athletics get to the point it is today.

Deanna: What’s your day-to-day life like during the season? How is it different during the off-season?

Nicole: During the season day-to-day life is pretty structured. The week starts by driving to the city where ever the tournament happens to be that week and check in with the host family I am staying with. The next couple days I am busy playing the golf course, getting used to the course conditions, and making final tune ups in my game. There is usually a pro-am and dinner one night of the week as well. Once the tournament rounds come I trust the work I have put into my game and try to just go out there and play. When I am not in tournaments I spend most of my time at my home course working on my game. This could mean playing some competitive matches against my friends to simulate the pressures of tournament golf, or dropping a few balls in the trees to practice shot making, or keeping the driver in the bag to work on my longer irons and getting comfortable hitting my 3 wood and hybrid off the tee. When I do head to the practice range, I spend the most amount of time working on fundamentals like alignment, posture, and ball position.

This fall has really been my “first true off season”, as previous years I was in school and never really had an “off season”. This past fall, I looked back at the year and spoke with my coach about what I struggled most with and what I need to improve on to come back as a more complete player. After doing this review, I developed a game plan to follow. I spent most of my time working on technique and mechanics with my coach and making the changes feel natural. This means I spent most of my time practicing, and not a whole lot playing. I also spent 4-5 days a week in the gym working to improve my fitness. I also had the opportunity to play some pick-up basketball, tennis and got together with some friends that I normally would not have time to see.

Deanna: What is your favorite course to play?

Nicole: My home course Brantford Golf and Country Club and Royal Portrush in Northern Ireland are tied for my favorite courses.

Deanna: What golf tips do you have for ladies of all playing levels?

Nicole: Have fun. Try spending a little time on the practice range. Set small goals for yourself (like make a certain amount of birdies a round, or hit a certain number of greens) and focus on reaching those goals. Once you attain the goals, keep setting new ones. Golf is about challenging yourself and having fun while doing it!

Keep following Nicole and the other great ladies of the Symetra Tour – Road to the LPGA.

PERFORMANCE STATS	YEAR TO DATE	RANKING
Official Money List	$2,828.00	21
Average Driving Distance	276.500	3
Driving Accuracy	63%	95
Greens in Regulation	75%	5
Putts per GIR	0.544	116
Putting Average	32.5	148
Sand Saves	-	-
Scoring Average	73.000	23
Rounds Under Par	2	17
Birdies	21	9

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My “Road to the LPGA”

Deanna Alfredo — Mon, 01 Apr 2013 22:04:16 +0000

My “Road to the LPGA”

Florida’s Natural Charity Classic Symetra Tour

Lake Region Yacht and Country Club, Winter Haven, Florida

By: Deanna Alfredo, Tee To Table, Inc.

When offered, I jumped at the chance to play in the Florida’s Natural Charity Pro Am as part of the Symetra Tour of the LPGA at Lake Region Yacht and Country Club in Winter Haven, Florida. After that, I was literally counting down the days until my “Road to the LPGA” began. Come on, you know all of you Michigan golfers would be doing the same given the chance to play golf in Florida in March.

As I prepared for the big day of playing in the Pro-Am event held on Thursday before the tournament starts, I thought this would be my “road to the LPGA.” But, my biggest impression is that the Symetra Tour is the place where there is a lot of excitement and where my interests lie, and, maybe, eventually the LPGA Tour.

As a reader you may be thinking to yourself this gal has lost it, why does she think the place to be is the “Road to the LPGA” versus the LPGA? I developed this opinion while playing with our assigned professional, Nicole Vandermade, from Canada and a former Texas Longhorn. Spending the day with Nicole gave me some insight into the life of an up and coming lady making her own “road to the LPGA” followed by the first day of the tournament.

My morning on Friday, day one of the tournament, was filled with the ladies pulling up in cars with out-of-state plates, unloading their own clubs and getting their focus for the day’s events. The flags were flying around the putting green and the ladies were there in full force working on putt after putt. Some of the ladies in the tournament had caddies available, and often those caddies were a family member, fathers, husbands, and even some mothers. From the putting practice area, the ladies would move over to the driving range working on their wedge shots and gunning their drives to remarkable distances. Ladies and Gentlemen, this is not like ladies’ golf of yesteryear! Most of the ladies I witnessed can drive the ball 300 plus yards, all are consistent and accurate.

Another soon-to-be familiar sight was girls humping their own clubs around or the push cart in front of them as they made their way around the course from tee to green. This is grass roots golf at its best paired with the ladies’ drive and focus to score their way into the Volvik Race for the Card.

The Volvik Race for the Card places the top 10 point qualifiers from the Symetra Tour onto the LPGA Tour the following season. This is a talented group of ladies that are all working their way maneuvering through the “Road to the LPGA.”

Deanna Alfredo is the owner/founder of TeeToTable, Inc. Her focus is today’s ladies’ golf and how lady golfers are more prolific than ever. Her site www.TeeToTable.com focuses on golf, travel golf, her creative outlet of cooking and teaching others helpful hints. Join her this year on ClickonDetroit as she ventures through her golf season and much, much more.

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Scalloped Potatoes with Creme Fraiche

Deanna Alfredo — Thu, 28 Mar 2013 23:38:17 +0000

Rich, creamy, savory and decadent – doesn’t really describe all of the great flavors of this Scalloped Potato Recipe! I found this recipe on FoodNetwork.com and as I type this post which there were some leftovers. Often our memories of holiday meals can be great remembering time with family but bring dread when think of the food we ate. Some of my memories include watery, tasteless scalloped potatoes.

This recipe is one that you will find shouldn’t be saved for Easter only! It’s easy and elegant at the same time. I can’t say it’s necessarily healthy or fat-free, but what the heck sometimes you just gotta have butter, cream and over the top yumminess! I hope your family enjoys this classic as much as mine did…..lack of leftovers tells the story!

Here are some tips to keep in mind:

I soak my potato slices in water while I am slicing the potatoes. The water keeps them crispy and prevents them from turning color and becoming “gummy” from the starch. Be sure to drain thoroughly so that your sauce doesn’t think out from excess water.
Be sure to use the butter and smashed garlic to prepare your baking dish – it adds a subtle garlic flavor in the background.
Make this a day ahead and cook 3/4 of the way – it’s much better the second time around like most good dishes.
I do not have a mandolin so I used the side of my box grater to get even thin slices. Keep your fingers bent inward and be careful not to knick your knuckles and/or slice your finger on the edge. I left that bit at the end and used my knife to slice what’s left.
Cut up ham if you love the traditional ham and scalloped potatoes.
Put in chunks of cut up blanched asparagus, frozen peas or any other colorful veggie to add color and a little something extra.

Scalloped Potatoes with Creme Fraiche

Ingredients

2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives

Instructions

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

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Tangerine Glazed Ham

Deanna Alfredo — Sun, 24 Mar 2013 23:53:07 +0000

It sure seemed weird to be back in the kitchen after nearly a week away at the Florida’s Natural Charity Classic as part of the Symetra Tour of the LPGA in Winter Haven, Florida. Since Easter is a week away, I figured it was time to think about some great holiday recipes like this Tangerine Glazed Ham. I was literally shocked to find out my husband doesn’t really like deviled eggs….how could I marry this man a year ago and not know this ?!? That’s ok, he’s still a keeper.

I remembered all of the great things I made with last year’s left over ham and couldn’t wait to get going on this recipe today – the main thing is Split Pea and Ham soup. I have NEVER liked Split Pea and Ham soup but made it myself last year and it was AMAZING! I made enough to give my father-in-law some since it’s his favorite.

Be patient with cooking this ham – it takes a while but it’s so worth it. The tangerine glaze is sticky and yummy. For those of you who like some zip, spoon in about 1/4 cup of Dijon mustard to give it the sweet/tangy mix. Love it!

Tangerine Glazed Ham

Ingredients

1 (8-10 lb) smoked ham, bone-in, skin on
Kosher salt and freshly ground pepper
1 bunch fresh sage leaves
¼ cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
¼ teaspoon whole cloves
2 cinnamon sticks

Instructions

Preheat the oven to 300 degrees F.
Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and ½-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the olive oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 1 ½ hours, basting with the juices every 30 minutes.

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Gaucho Steak with Grilled Veggies and Chimichurri

Deanna Alfredo — Tue, 19 Mar 2013 01:51:43 +0000

A few years ago while visiting friends near Jacksonville, Florida, they had a dinner on their deck and featured an Argentinian style dinner with platter after platter of grilled meats. Today when I came across this recipe I thought I would try my hand at recreating some of the delicious grilled steak that was served that night.

I love this recipe which I adapted from At Home with Michael Chiarello because it’s really easy to make and your friends will think your a chef with how impressive it turns out.

Some helpful hints are:

Be sure to bring the steak to room temperature before grilling – this will allow the steak to cook evenly without charring the outside.
You can marinade the steak and make the chimichurri the night before.
Be careful to just cook the pita bread until warm - they can burn quickly.
Be sure to cut the onion into the 1/2 inch recommended slices to make grilling easier.
For a real feast, be sure to cook a few flank/skirt steaks, sausages, chicken breast and cut into chunks and pass on wooden cutting boards.

Be sure to practice the recipe once and then invite your favorite friends and family over for a unique and festive meal that is sure to impress.

Gaucho Steak with Grilled Veggies and Chimichurri

Ingredients

For the chimichurri sauce
1 bunch fresh Italian (flat-leaf) parsley, finely chopped
2 bay leaves, broken into small pieces
6 cloves garlic, minced
1 ½ teaspoons, Spanish paprika
1 tablespoon finely chopped fresh oregano leaves
½ cup red wine vinegar
1 ¼ cups extra-virgin olive oil
Finely ground sea salt
Freshly ground black pepper
2 red onions, sliced crosswise ½ inch thick
Extra-virgin olive oil for brushing
Finely ground sea salt
Freshly ground black pepper
2 ½ pounds skirt steak or flank steak, about ½ inch thick
8 pita breads
½ pound blue cheese, crumbled
4 ripe tomatoes, cored, cut crosswise into ¼-inch thick slices
½ cup balsamic vinegar
¼ cup olive oil
2 limes
2 garlic cloves, minced

Instructions

Mix balsamic vinegar and olive oil in bowl. Pour into casserole style dish and turn steak to cover on both sides. Sprinkle freshly squeezed lime juice and minced garlic. Season both sides well with salt and pepper. Put into refrigerator and allow to marinade at least 1 hour – turning halfway through.
Make the chimchurri sauce: In a food processor, combine the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Pulse until well mixed. Transfer the sauce to a glass or plastic container; you should have about 2 ½ cups. Measure about ¾ cup for this recipe. Cover and refrigerate the remainder for other uses.
Light gas grill and turn burners on high until grill is heated. Lightly brush the onion slices on both sides with olive oil and season with salt and pepper. Reduce heat to a medium high heat on one side of grill. Place on grill and cook, turning once, until well caramelized and softened, 3 to 4 minutes on each side.
Place the steak on the high heat side of the grill and cook until desired doneness, 4 to 6 minutes total for medium-rare. Transfer to a cutting board and let rest for 4 minutes.
Lightly brush the pita breads with olive oil and set on the grill, turning once, to heat for 1 minute. Remove from the grill.
Cut the top 20 off of each pita bread. Divide the blue cheese evenly among the pita breads, stuffing it into the pockets. Lay the pita breads in a single layer on 2 rimmed baking sheets and place in the oven and keep warm.
Cut the steak across the gain into ½-inch thick slices and place in a bowl. Add ½ cup of the chimichurri sauce and toss well.
Remove the pita breads from the oven and place on warmed individual plates. Divide the meat and tomato slices among the pita breads, slipping them into the pockets. Put the onion slices apart into rings and slip the onion rings into the pockets as well. Spoon 1 ½ teaspoons chimichurri sauce over each stuffed pita bread and serve at once.

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Paula Creamer’s Tips: My Hybrid Basics

Deanna Alfredo — Sun, 17 Mar 2013 14:16:53 +0000

Who’s ready for Spring? I think I’ve been ready since Fall and the end of the local golf season here in Michigan. I have spent my time during the winter working on my swing with Bob Krause, of Pure Impact Golf and studying the game as much as I can. Recently, while reading GD Woman, I came across an article by Paula Creamer about using hybrid clubs. I think everyone, no just women, should have a hybrid in their bag. It’s a versatile tool out of a longer cut and is easier to hit than a standard iron.

I see more and more women of all playing levels and ages using the hybrid club. By using a tool such as the hybrid club, it will assist you in getting to the green in regulation or quicker in some cases. Paula’s article below really breaks down the basics of using the hybrid.

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TEE-TO-TABLE

Tee To Table Plays a Round with Rosie Jones – 13 Time LPGA Tour Winner and Solheim Cup Captain

Pulled Pork Tostada with Garlic Avocado Cream Sauce

Teeing off with Lisa “Longball” – It’s Golf Season

At the 19th hole with Lisa “Longball” Vloowyk

Golf Accomplishments

Pulled Pork Sliders Topped with Bleu Cheese Coleslaw

Teeing off with Nicole Vandermade – Symetra Tour Professional

Teeing off with Nicole Vandermade –

Symetra Tour Professional

2013 Stats

Tee Time with Nicole:

My “Road to the LPGA”

My “Road to the LPGA”

Florida’s Natural Charity Classic Symetra Tour

Lake Region Yacht and Country Club, Winter Haven, Florida

Scalloped Potatoes with Creme Fraiche

Tangerine Glazed Ham

Gaucho Steak with Grilled Veggies and Chimichurri

Paula Creamer’s Tips: My Hybrid Basics

Golf Instruction

My Hybrid Basics

How I use these versatile clubs to hit long approach shots

Related Links

Follow:@StinaSternberg