With the Web Dog off this week, Jim Sinicropi sits in and shares a video of Golf Channel on-air personality and nationally renowned teaching professional Kellie Stenzel who was at the Junior Golf Camp of the Finger Lakes on Monday morning at Seneca Falls Country Club. Stenzel graduated from Geneva High School, is a former NYS Women’s Am Champion and played on the LPGA Tour before authoring several instructional books and landing at the Golf Channel. Also, what LeBron James signing with the L.A. Lakers means for the NBA.
On Monday afternoon Jim Panek of Waterloo won his second Seneca Falls Country Club Championship defeating Steve Hyde of Varick 4 & 3 on a sunny, windy day at SFCC. He joins Jim Sinicropi, Doug Brown and Rhett Ticconi in-studio to talk about the tournament and his match. Also, a recap of all the action at TPC Boston for the third to last leg of the FedEx Cup Playoffs on the PGA Tour.
Our annual recap episode of our local Club Championship with this year’s winner Doug Brown. Also, Rory McIlroy wins the second leg of the FedEx Playoffs but does he deserve to jump up 34 spots into the top five?
The head golf professional at Seneca Falls Country Club, T.J. Pezzulo is in-studio to talk about his new position and everything happening at SFCC as we head into Memorial Day Weekend.
2015 Seneca Falls Country Club Champion Steve Brown is in-studio just hours after winning his first club championship in a Labor Day final match over your host, Jim Sinicropi. Doug Brown, Bobby “Bobcat” LaPrade and Rhett Ticconi join us in studio to talk golf on this special Labor Day evening edition of the Finger Lakes Golfer Podcast.
Doug Brown and Kevin Schweitz join Bob LaPrade and Jim Sinicropi to talk about Davis Love III winning a PGA Tour event at age 51, Tiger Woods’ final appearance of the season, and a strange thing about the new U.S. Men’s Amateur champion’s golf clubs. Also, a review of a revolutionary new putting grip from Garsen Golf and a recap of the 2015 Canal Cup Matches held at Silver Creek Golf Course in Waterloo, NY on Saturday.
Jason Day breaks through in the season’s final major and Rhett Ticconi, Dennis Leahy and Doug Brown join Jim Sinicropi and Bob LaPrade to talk about all the action at Whistling Straits. Also, a review of what may just be the perfect polo, Criquet Golf Shirts and our Zen Tip of the Week.
For our last episode of the month of July, Dennis Leahy joins us in-studio as we give an update on some of the equipment and techniques that we talked about during the first half of our 2015 golfing and podcasting season. Also, a closer look at Jason Day’s win at the Canadian Open, Bobby’s new Taylor Made R15 Driver, Jim’s new Ping Scottsdale TR putter, Trevor Sluman wins the NYS Men’s Am, and we recap our day at the Summer 2-Man Scramble at Seneca Falls Country Club.
Dennis Leahy, General Manager at Seneca Falls Country Club is in-studio to talk about the operations at SFCC, the cash bonanza tournament and a variety of golf and sports topics. Also, Sharon Hoatland of The Gould calls in to talk about the upcoming Women’s Lecture Series in Seneca Falls.
Every golfer knows it is sometimes most difficult to close out rounds when you are playing very well. The temptation to consider the possible scenarios over the remaining holes has golfers mentally filling out their scorecards before the final holes are even played. We’ll talk about how this scenario has played out recently in our own games and we’ll discuss how we played during July 4th weekend rounds at Ithaca Country Club, Silver Creek Golf Course, Seneca Falls Country Club and En-Joie Golf Club in Endicott. Also, Bob’s Pick of the Week is the Phil Mickelson short game DVD set, we recap the Greenbrier Classic, and talk about the rumor that Tiger Woods is dating Jason Dufner’s ex-wife.
Executive Chef Ben Bird of Seneca Falls Country Club is in-studio to talk about his farm to table philosophy and to share some great recipes.
Recipes mentioned in this episode:
STIR FRY ASPARAGUS WITH SLICED PORTOBELLO MUSHROOM
IN A FRYING PAN OVER HIGH MEDIUM, HEAT 1 TABLESPOON CANOLA OIL,ADD 1 POUND ASPARAGUS CUT INTO 1 INCH LENGTHS, AND 2 PORTOBELLO MUSHROOMS SLICED INTO STRIPS: DO NOT STIR, COOK 4 MINUTES
ADD SAUCE :
2 TEASPOONS MINCED GINGER,1 TABLESPOON SOY SAUCE, 1 TABLESPOON BROWN SUGAR, 1 TABLESPOON SHERRY
1 TABLESPOON MINCED GARLIC, 1 TEASPOON SESAME OIL
STIR, COOK FOR 2 MINUTES
SERVE WITH A GARNISH OF SLICED SCALLIONS
STEAMED RICE MEATBALLS WITH GREEN BEANS AND PEPPERS
INGREDIENTS:
1 POUND GROUND BEEF, 1 EGG, 3/4 CUP PANKO, 1/2 CUP MINCED SCALLIONS, 1/4 SESAME GARLIC SAUCE ( AVAILABLE AT WEGMAN’S)
OR HOISIN SAUCE, 1 MINCED GARLIC CLOVE, 1 TABLESPOON MINCED GINGER,
1 TABLESPOON MINCED CILANTRO, INSTANT DRY BROWN RICE, 1/4 TEASPOON SALT, AND PEPPER
MEATBALL MIXTURE
MIX BEEF, EGG, PANKO, SESAME, GARLIC SAUCE, SCALLIONS,GARLIC, GINGER, CILANTRO, SALT AND PEPPER
FORM INTO MEATBALLS, ROLL IN INSTANT DRY BROWN RICE: STEAM 15 MINUTES
SERVE ON A BED OF STIR FRY GREEN BEANS AND RED PEPPER STRIPS
HEAT IN A LARGE SAUTE PAN 1 TABLESPOON CANOLA OIL ( MEDIUM HEAT)
ADD 12 OUNCES GREEN BEANS, 1 SLICED RED PEPPER, COVER, SO NOT STIR , COOK 5 MINUTES
ADD SAUCE
1 TABLESPOON SESAME OIL, 1 TABLESPOON SOY, 2 TABLESPOON, SESAME GARLIC SAUCE OR HOISIN SAUCE
STIR , ADD TO MEATBALLS AND SERVE
RICOTTA GNOCCHI
PLACE 3 CUPS OF WHOLE MILK RICOTTA IN A SIEVE, COVER WITH PLASTIC WRAP, DRAIN IN REFRIGERATOR OVERNIGHT
IN A LARGE MIXING BOWL BEAT 2 EGGS AND 1 TEASPOON SALT, STIR INTO EGG MIXTURE 1/2 CUP GRATED PARMESAN CHEESE,
1/2 TEASPOON BLACK PEPPER, 1/4 TEASPOON FRESH GRATED NUTMEG
STIR WITH A WOODEN SPOON, SLOWLY ADD 2 CUPS A;LL PURPOSE FLOUR, DOUGH WILL BE STICKY
POUR INTO A GALLON SIZE ZIP TOP FREEZER BAG, REFRIGERATE 1 HOUR
BRING A LARGE PAN OF SALTED WATER TO A LOW BOIL
WITH SCISSORS CUT OFF ONE CORNER OF THE BAG
WITH SCISSORS IN ONE HAND, SQUEEZE DOUGH OUT OF BAG TROUGH OPEN CUT INTO THE WATER, SLICING WITH THE SCISSORS AT 1 INCH LENGTHS
VERY CAREFULLY STIR WITH WOODEN SPOON, DUMPLINGS WILL RISE TO THE SURFACE IN 2 TO 3 MINUTES
REMOVE WITH SLOTTED SPOON ONTO A PAN WITH 1 TABLESPOONS OF OLIVE OIL IN IT.
REFRIGERATE UNTIL READY TO USE
RE-HEAT IN A SAUCE OF BUTTER AND SAGE, OR MARINARA , OR SPINACH ALFREDO
SPRINKLE WITH GRATED PARMESAN AND SERVE
Seneca Falls Country Club General Manager Dennis Leahy is in-studio to talk about his new position, plans for the upcoming season at SFCC, and to assure local golfers that spring is coming. Also, recapping the Lyons Lions run to Glens Falls and the first two rounds of the NCAA Tournament.
