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