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Grillin' and Chillin': Ole Miss splits midweek series with Louisville

The diamond Rebs took on a national ranked Cardinal team in their own ballpark this week before kicking off SEC play this weekend.

You could argue that most midweek games are pretty irrelevant and dull. Playing Roast Beef A&M Tech on a sleepy Tuesday afternoon in a sport that most already consider boring doesn't exactly scream "HEY! GO OUT OF YOUR WAY TO WATCH/LISTEN!" But this week's games against a top 10 Louisville squad served as a primer heading into the SEC gauntlet. The Rebs dropped the first game 5-3 but bounced back strong to win the second game 8-3.

Swayze Swag levels:


Will Stokes (Wed.): Will came in to relieve Sam Smith after four innings (!!!) and was lights out for the remainder of the game. He had four Ks and gave up only two hits.

Kyle Watson at the leadoff slot: Kyle scored 3 runs Wednesday and now has a team high on base percentage of .509.

Rebel Solar Energy Power: Here's your crazy stat of the season. During cloudy/night games, the Rebs are 3-6. When the sun is shining, providing their superpowers like Superman, the Rebs are 6-1. YES, the Rebs only have ONE LOSS (first game of the DH against William & Mary) on the season when there's sunlight. And whaddya know, the Rebs lost to the Cards when it was cloudy on Tuesday and whooped them up when the sun came out Wednesday. Forecast for LSU this weekend? Two night games Friday and Saturday and mostly cloudy Sunday afternoon.


Cameron "Grey Poupon" Dishon: Cam went 4-9 on the weekend with one dinger. However, he also had four strike outs. This parallels to Cam's season stats: with 43 at bats, he's batting .279 with 11 strike outs and four walks. Work on that "bat-on-the-shoulder" technique sometimes brother.


Filling Will Allen's shoes: We all knew that Will Allen (and his hair) would be tough to replace this season. The task didn't seem as daunting with senior Austin Knight and sophomore Henri Lartigue returning. However, both Knight and Lartigue's bats are leaving a lot to desire as they are hitting .212 and .190 respectively. Lartigue started at catcher this week, possibly to give some other bats a shot at DH. He then proceeded to go hitless in both games, leaving TEN runners on base during his at bats.


In honor of the Rebs taking on the challenge of a top 10 team for a midweek out of conference series, I decided to take on the challenge of some homemade empanadas. If you don't have the time roll out these delicious crusts yourself, you can easily throw the meat fillings into a taco/burrito tortilla.


As I referenced in the Cup's review of Currence's Pickles, Pigs, and Whiskey, cooking with lard is a good thing. This makes the empanada dough super flaky and light.

  • 1 cup water
  • 3/4 cup lard
  • 2 3/4 cups flour
  • 2 tsp. kosher salt
Heat water and lard in a saucepan until the lard melts. Let cool. Mix flour and salt in a bowl then make a well in the middle. Stir in the lard mixture until the dough starts to form. Knead until smooth. CAUTION: IT WILL BE HOT! Don't burn yourself. Once mixed, put in the fridge to cool for a couple hours. This is enough dough for about 15 empanadas, depending on how small/big you make them.

PROTIP:  Will you one day get married? Will you register for wedding gifts for aforementioned marriage? Do you like meat? If you answered yes to any of these questions, I would strongly recommend investing in a KitchenAid mixer with a meat grinder attachment. Your significant other will probably already want the mixer for baking and spinning, so what's a measly $50 attachment?

  • 1-1.5 lb of FRESHLY ground beef
  • 1 large onion, diced
  • 1 red/green bell pepper, diced
  • 1.5 tsp. cumin
  • 1.5 tsp paprika
  • 1 tsp chili powder
  • 1 tsp white pepper
  • 1 tsp red chili flakes
Sautee and brown the meat, then remove to a separate bowl. Sautee onion, red bell pepper, then add spices. Add to beef and mix to combine.

Currence also has a delicious ground pork filling recipe from his book. You can find it here.

Form dough into golf ball sized balls and roll them out into 6"-8" circles. Again, this can depend on how big or small you want them. Place about 2-3 tbs of filling into the middle of the circle, then fold over and fold/crimp edges to seal in the meat. Bake at 375 degrees for 30 minutes. Let cool and enjoy!

Wish me luck down in Bayou country this weekend. Follow me  as I hope to bring you scorching hot takes as well as pictures of Alex Box and good cajun food. Hotty Toddy and go to hell LSU!