FOOD FIGHT: GSP (Georges "Rush" St. Pierre) - The Legacy Dinner

Current UFC Welterweight Champion

In my opinion, Georges St. Pierre, is MMA (mixed martial arts). I would have never started watching MMA if it were not for this athlete; this incredible specimen. He's currently ranked #1 in the Welterweight division by Sherdog.com, MMAWeekly and other numerous publications. He's currently ranked by ESPN Sports as the #2 pound-for-pound fighter.

Over the course of the last 4 years, St. Pierre has been dominating the welterweight division in the UFC. It's even been stated that there's a term for what a challenger goes through after losing to St. Pierre. It's called "The GSP Fatigue"; when a fighter scores continuous losses due to the mental and physical havoc St. Pierre wreaked on him. It's simply a theory, but on October 29th, 2011 he will be defending his Welterweight Title against his teammate, Carlos Condit, at UFC 137. If St. Pierre is once again victorious, we will then see if this theory is true since it happened to Jake Shields, Thiago Alves and Dan Hardy. To read more, click here: The GSP Fatigue

St. Pierre had a difficult childhood; attending a school where other children would steal his things; even his clothing. At age 7, he started learning Kyokushin Karate from his father in order to defend himself from a school bully. Then he gradually started learning other forms of fighting. In every sense of the word, St. Pierre is a world class MMA-ist (Jiu-jitsu black belt, Gaidojutsu black belt, Kyokushin 3rd black belt, accomplished wrestler, well versed in Muay-Thai and boxing, not to mention his amazing core strength). He's an all-around fighter. To date, St. Pierre has 22 career fights and has only been defeated once by both Matt Serra and Matt Hughes; of which he has avenged those losses. 

The first time I saw St. Pierre fight was on December 29th, 2007 against Matt Hughes; in which St. Pierre won the Interim Welterweight Championship. He also received submission of the night, dealing an arm-bar to Hughes for the win. Every woman likes a man who can fight and bonus points if he looks like St. Pierre with those bright, mesmerizing blue eyes and charming smile. In 2010, St. Pierre took home the Guy's Choice award for "Most Dangerous Man"; beating out boxer, Manny Pacquiao. Ass-kicking ability aside, St. Pierre's very likable, humble and a gracious individual. You can't help, but immediately like the man for who he is... an ideal human being and iconic champion in the world of MMA. A champion who relents from talking trash about other fighters and instead lets his skills do the conversing and a fighter who motivates, trains, and treats others with respect, dignity and understanding.

It was truly difficult to create a worthy recipe for Georges St. Pierre. Over the course of planning, I decided to create a full meal; three courses to honor this amazing and respected individual. In my book, he's a cataclysm of all things great. For some strange reason, I keep thinking he could possibly smell like pine and bacon (for he is Canadian); therefore, that was my jumping off point. He's also a man rich in knowledge, well-traveled, adorns himself in fine clothing, but enjoys simplicity and calm. In the end, after weeks of commiserating over recipes in books and my head, I opted for courses tied together with bacon: an edible bacon bowl salad, roast bacon-stuffed beef loin (rich, worldly and a well loved protein), and apple crepes covered with caramel and candied bacon bits. Similar to this man, I hope this meal is an extraordinary dining spread which carries with it a certain spark of "legacy" that is Georges St. Pierre. I dubbed this three-course meal The Legacy Dinner.

Bacon Salad Bowl

Bacon Salad Bowl - What you will need:
1. Baking glass cup (use for custard)
2. A baking dish
3. Tin foil
4. Bacon


Turn baking glass cup upside down. Cover completely with tin foil. Place tin-covered baking glass cup in a baking dish. Layer bacon over the cup. Bake at 350 degrees until bacon is crispy. Let completely cool before removing from the baking glass cup and foil.

Roasted Stuffed Beef Loin

Roasted Stuffed Beef Loin


Ingredients
2 cups cut fresh spinach
4 slices of bacon, diced
1 small white onion
2 Tbsp. of olive oil


1. Salt and pepper beef loin.
2. Fry bacon and onions until caramelized and then add spinach. Add salt and pepper to taste. Remove mixture and let cool.
3. Make a tunnel in the middle of the beef loin and stuff with mixture. 
4. Rub olive oil on beef loin and bake in oven for 45 mins. at 350 degrees. 
5. Remove from oven and let rest at least 10 mins. before cutting into it. 

Apple crepes with candied bacon and caramel. 

Basic Crepes Batter:
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tbsp. of butter, melted


1. In a bowl, mix the flour and eggs. Gradually add in the milk and water. Stir together to combine. Add the salt and melted butter. Beat until smooth.
2. Heat a lightly oiled non-stick frying pan over medium heat. Pour a scoop of the batter into the pan, using approximately 1/4 cup for each crepe. Tilt the pan in a circular motion so batter can coat the surface evenly.
3. Cook crepe for about 2 mins. until the bottom is light brown. Loosen with a spatula, turn and cook the other side.


Apple Stuffing:
Ingredients
2 apples (I used Honeycrisp) - diced
1/4 cup sugar
1/4 teaspoon of vanilla extract


1. In a pot, combine apples, sugar and vanilla extract.
2. Cook over medium heat until apples are lightly caramelized; stir often.
3. Remove from heat. Serve hot or cold. 


Candied Bacon:
Ingredients
2 slices of bacon
1/4 cup of brown sugar
Parchment paper
2 baking sheets


1. Mix bacon and brown sugar together.
2. Lay bacon on parchment lined baking sheet.
3. Place another layer of parchment paper on top of the sugared bacon. Then place the other baking sheet on top to help keep bacon flat.
4. Bake at 325 degrees for 25 mins. 
5. Remove and let cool completely. Bacon will harden.


Stuff apple mixture into crepes and roll. Add caramel sauce and crumbled candied bacon on top. Garnish with raspberries and candied bacon slices (optional).

FOOD FIGHT: Frankie "The Answer" Edgar - Rabbit Stew

Current UFC Lightweight Champion

Photographer: MLX Photography

Frankie Edgar is best known for upsetting B.J. Penn at UFC 112 to win the UFC Lightweight title. Though this win was controversial, he cemented his status by once again dominating Penn in a rematch at UFC 118. On October 8, 2011, Frankie Edgar will defend his title against Gray Maynard for a third time at UFC 136. In the last bout against Maynard (UFC 125); in the first round, Edgar looked as though he would lose the fight. This was the first match in which I saw what a heart and fighting spirit this fighter has; to withstand that kind of punishment and yet come out the victor after 5 brutal rounds. One can't help, but appreciate the passion, courage and tenacity Edgar possesses.

Honestly, there's not much I know of Frankie Edgar, but  that currently he's rated the #1 fighter in the lightweight division and an assistant coach for the wrestling team at Rutgers University. On another note, for some inexplicable reason, Edgar reminds me of a stocky, quick rabbit (but in a good way); a scrapper, relentless, and an intelligent fighter. And because of these things, I decided to create a simple, but robust stew for this champion.

INGREDIENTS:

1 rabbit (cut into 6 pieces)
3 Tbsp of olive oil
1 Tbsp of butter

1 red onion

1 heaping cup of sweet baby carrots

2 cups of fingerling potatoes (roughly cut)

2 cloves of garlic (minced)

3 sprigs of rosemary

2 sprigs of thyme

1/2 cup of red wine

1  8-oz can of tomato paste

1  14.5-oz. can of beef broth

1  1.5-oz box of raisins

Salt to taste

Brine rabbit for 24 hrs.; then drain rabbit and pat dry before cooking.

**1 cup salt, 1 cup sugar, ice water (cover the rabbit pieces), and Herbes de Provence spice blend. Mix well before putting rabbit into mixture.

1. In a pot, brown rabbit in olive oil and butter on medium high heat. When rabbit is brown and crispy on both sides, remove from pan.

2. Add minced garlic (don't let garlic burn) and then de-glaze with wine. Return rabbit to pan; let cook for 5 minutes. 
3. Add tomato sauce and beef broth. Stir.

4. Add potatoes, carrots and onions. Salt. Remember beef broth can be salty so taste stew before adding salt.

5. Throw in the thyme and rosemary sprigs. Bring to boil. Cover, turn down heat, and let simmer for 40 minutes. In the last 5 minutes of cooking, add raisins. 

Serve with your choice of side (rice, polenta, risotto, or couscous) or as is. Serves 2-3 people.

Photographer: MLX Photography

Mango Cod

Cod (or any firm meat fish)

One mango
Mint (small handful)
Cilantro (small handful)
One red raw Thai chili
¼ of a small red onion
Lime
Salt
Black pepper
Olive oil
Fish sauce
Sweet cherry tomatoes

1) Salt and pepper fish. Cook fish in olive oil over medium heat (3-4 minutes on each side; ½ thick). Make sure pan is hot before putting fish in pan or the fish will steam and not fry for a nice crust. Check for firmness, not hard or the fish will be overdone. Remove from pan and let rest for at least 5 minutes.

2) Dice the mango and chop up the mint, cilantro, Thai pepper, and red onion. Mix well. Add salt and black pepper to taste.

3) Plate the mixture and top off with the fish. Sprinkle a little lime and fish sauce to fish. Remember, it already has salt, so add fish sauce to fit your taste.

FOOD FIGHT: Jose "Scarface" Aldo - Chicken Curry Comfort

Current UFC Featherweight Champion

Photographer: MLX Photography

When I started reading about Brazilian MMA fighter and UFC Featherweight champion, Jose Aldo, the first thing I read was how poor he was growing up and before his professional career as an MMA fighter. Aldo didn’t even have food to eat, but there were good people who helped. His father was an alcoholic and a viloent drunk. When he became a teenager, his mother left because she couldn’t deal anymore. Since, Aldo vowed to be a good person; to never drink, to never hit his wife and to never lead a life filled with dispair and insolence. When asked about what motivates Aldo, he mentioned his dreams and the goal of owning a home. Home is sacred (something my fiance, Thurst, always say to me). I was moved by those simple words; yet, those words are so difficult to achieve without dedication, sacrifice and perseverance. In a sense, I didn’t just see a phenomenal fighter in this man, but a human being who merely wants the quaint comforts in life.

Aldo strikes me as a good natured, comforting human being, so I chose a Brazilian chicken stew with a touch of Thai flavors (in respect to his Muay Thai skills). As it’s been said, fighting is the most primitive form of survival and food is the most primitive form of comfort.

INGREDIENTS:
2lbs. chicken boneless skinless breasts
2 tbs of oil
1 lemongrass stalk
3 lime leaves
1 can of red curry paste
1 small can of tomato paste
1 small can of coconut milk
1 cup cherry tomatoes
2-4 jalapenos peppers (sliced lengthwise)
2-4 banana peppers (sliced)
2 medium sweet potatoes (cubed)
1 Spanish onion (coarsely chopped)
3 minced cloves of garlic
An inch of ginger (coarsely chopped)
3 stalks of green onions
Salt to taste
*serves 2-3 people

1. Cut the chicken into half-inch pieces. Boil chicken in 4 cups water with lemongrass stalk and lime leaves. When chicken is cook, remove from broth and set aside. Strain broth and set aside.
2. Over medium heat, in a large pot with oil, add garlic, red curry paste, tomato paste and sweet potatoes. Cook for 7 minutes; then add the peppers, onion and chicken. Combined all the ingredients well. Lower heat, add the coconut milk and chicken broth, salt, cover with lid and simmer for 15 minutes. Then add cherry tomatoes, cover and continue to simmer for another 10 minutes.
3. Serve over warm, fluffy rice. Garnish with green onions.

Photographer: MLX Photography

FOOD FIGHT: Dominick "The Dominator" Cruz - The Oyster Cruz

First ever and current UFC Bantamweight Champion

Photographer: MLX Photography

The Oyster Cruz (beer-battered spicy oysters with cucumber dill sauce).

The first time I saw Dominick Cruz fight, he was squaring off with Scott Jorgensen on December 16, 2010. Before that, I caught a glimpse of him commenting on a WEC venue. I was giving myself a pedicure when I looked up to see what ruckus my cat was up to. That was when I noticed Cruz on the screen. That boyish look, pleasant demeanor and stoic jaw charmed me. I turned into a wide-eyed, giddy little schoolgirl. Cruz states he's a minimalist and frugal; spending money on mostly things he needs, yet, he comes off as someone enriching both in spirit and personality. 

I chose oysters for Dominick Cruz's dish for the simple reason that at this time and point in his life, maybe the world is his oyster. That was just a musing. Actually, in a sense, Cruz reminds me of an oyster. How? Well, an oyster's mature shape often depends on the type of environment to which it is originally attached. Cruz has evolved into an elusive fighter with quick footwork (making it difficult for his opponents to hit him) and a technique no one has figured out. All similar to an oyster: elusive because of the sanctioned agriculture laws, slimy and hard to handle, and when it comes to shucking oysters you better have good technique. So remember, as Cruz said: fight the fighter, not the myth. I say to you... eat the oyster, not the myth. They're divine.

Batter:
3/4 cup flour
1 egg, lightly beaten
1/4 teaspoon salt
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 cup beer
4-5 Thai chili peppers (or less if you don’t want too much heat)

Making the batter:
1. Place flour, egg, salt, paprika, garlic powder and olive oil in a bowl.
2. Lightly mix together while adding the beer.
3. Mix only until incorporated. If batter is lumpy, it's fine.
* This batter amount can coat a dozen oysters.

Heat oil to 350 degrees. Pat the oysters dry with paper towel before putting them into the batter. Deep-fry until golden brown. Remove and salt immediately.

Cucumber Dill Sauce:
2 c. sour cream
2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine
1/3 c. finely chopped fresh dill OR 2 tbsp. dried dill weed
1/3 c. finely chopped green onions (optional)
2 tbsp. milk
1/2 tsp. salt

Photographer: MLX Photography