My Website

I'm Jack Neary.  I grew up in Jersey City and the Pocono Mountains.  I have a wife, Heather, and two sons, Wesley and Asher.  Welcome to my website!

This is just a spot on the Web to hang my hat; a place for my recipes and photographs, poetry and other musings.  Strictly fun, no work.  Want to get in touch with me, then send an email to: j.neary at jackneary dot com

  • Fallout: New Vegas
  • Testing Three

ScreenShot6Mr. Happy face here is the AI turd bucket that can help you become the next king of the Vegas Strip, if that's what you want.  It doesn't matter to him either way, he'll help you with whatever you want to do.  One possible outcome and ending for the game Fallout: New Vegas.

The game doesn't disappoint, with it never ending side quests and great voice acting; however, the game world could have been more open.  At times one feels like you're being lead down a very narrow path.  Still and enjoyable bloody experience.

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Jack's 3 Alarm Chili

chili

I've been perfecting this chili over the past 20 years.  This is the culmination of many iterations and it's just about perfect.  Like all chili, it's a very personal dish, so take this one and make it your own!

2 Teaspoons grapeseed oil
2 large onions, coarsely chopped
2 large bell peppers, coarsely chopped
2 large stalks celery, coarsely chopped
1 pound button mushrooms, sliced
2 cloves garlic, minced
A quantity of fresh chilies, chopped fine*
2 pounds ground beef
1 14oz can stewed tomatoes
1 14oz can chopped tomatoes
1/2 can (6oz) tomato paste
6 tablespoons chili powder
1 teaspoon cumin
2 teaspoons Mexican oregano
2 bay leaves
2 cinnamon sticks
1 tablespoon salt
2 shots tequila
1 16oz can red kidney beans, drained and washed
beer to cover (about 4oz)

In large pot add oil, onions, bell peppers, celery mushrooms, garlic and fresh chilies.  Cook over medium heat until onions are translucent. Add 1 tablespoon hot chili powder; cook 1 minute.  Add beef and cook over medium-high heat until brown.  Stir frequently using a spatula or fork to break up any lumps.  Add remaining ingredients.  Bring to boil and lower to simmer for 2 1/2 hours, stirring every 30 minutes.  Cover with beer.  DO NOT COVER!  Remove cinnamon stick and bay leaves; add kidney beans.  Bring to boil and simmer for 30 minutes.

*My preference is 2 jalapeno chilies, 2 habanero chilies, 2 ancho chilies.

Stir Fry Beef

beefstirfry

A Classic Chinese Beef Stir-fry with just the right amount of heat.  Use a good wok and high heat to achieve the perfect blend of tender meat and crisp vegetables.

Marinade

1 tablespoon grape seed oil
1 tablespoon sweet Rice Wine
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspon sugar
1/8 teaspone white pepper

1 and 1/2 pounds sirloin cut into thin strips (fat trimmed)
1 large green pepper sliced into strips
1/4 cup grape seed oil
2 teaspoon finely chopped gingerroot
1 clove garlic (1 teaspoon finely chopped)
1 cup shredded carrot
3 green onions sliced and chopped
2 teaspoons chili paste
2 tablespoon soy sauce

Toss beef with marinade mixture in medium bowl.  Cover and refrigerate 30 minutes.

Heat oil in wok until very hot. Add 1/4 cup grape seed oil; tilt wok to code sides.  Add beef, gingerroot and garlic.  Stir-fry 5 minutes or until beef if browned.  Add bell pepper, carrots and chili paste; stir-fry 1 minute, cover for 1 minute and reduce heat to medium high.  Uncover; stir in green onions and 2 tablespoons soy sauce; stir-fry for 30 seconds.  Serve over rice.

Makes 6 servings.

Szechwan Chicken

Marinade
1 tablespoon soy sauce
2 teaspoons Chinese rice wine
1 teaspoon dry sherry (not cooking sherry - yuck)

2 boneless chicken breasts (cut into 3/4 inch cubes)

Mixture
3 tablespoon soy sauce
1 1/2 tablespoon cornstarch
2 teaspoons sugar
1 teaspoon white vinegar

1/4 cup grapeseed oil
1/2 to 1 teaspoon crushed red pepper flakes
1 tablespoon ginger, minced
4 green onions, sliced
1/2 cup unsalted cashews, toasted

Marinate chicken in refrigerator for 30 minutes. Now is a good time to cook the rice.

Make Mixture ahead, set aside.  Toast Cashews, set aside.  Heat Wok on high heat, add grapeseed oil and tilt wok to coat sides.  Add red pepper flakes.  Stir fry until flakes turn black and oil turns red.  Add chicken, stir fry for 2 minutes until no longer pink on outside, remove chicken set aside in bowl.  Add Ginger to pan and cook for 20 seconds, add green onions and stir fry for 30 seconds.  Add chicken and cook till no longer pink in center (about 2 minutes).  Lower heat to medium and add Mixture.  Cook for 20 seconds.

Serve over rice and add Cashews.

Awesome fried rice

friedriceveggies

3 tablespoons grapeseed oil
1 teaspoon ginger (minced)
2 green onions (chopped with tops)
2 carrots (cut into 2 inch strips)
1 cup uncooked rice (cooked and cooled)

Mixture:
2 tablespoons soy sauce
1 tablespoons sugar
1 teaspoon rice wine
1 teaspoon sherry
1 teaspoon white vinigar

Heat grapeseed oil in wok on high.  Mix soy sauce, sugar, rice wine, sherry, and vinigar, set aside.  Heat wok on high heat, reduce to medium high and add ginger,green onions, and carrots stir fry for one minute,lower heat to medium and cover for one minute.  Turn up heat to high, add cold rice, stir fry until warm.  Add mixture, stir fry for 1 minute.  Serve hot.

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