Issue 101
May 2013
The war veteran turned Strikeforce standout reveals his culinary side to FO’s Aundre Jacobs.
What are the five leading must-haves in your refrigerator?
“An assortment of cheeses – aged cheddars, Bries, whatever. A bunch of protein, but not store-wrapped steak and chicken. I like to get out of the box and get some all-natural bison. Go to the food swap meet and score some venison. You can always find that in my fridge.
I’ll always have cilantro in there too. Any meats or stews I’m cooking, I’ll always throw cilantro in there.”
What’s your go-to cheat meal?
“I’m in Austin, Texas, so I’m torn between brisket and burgers. Texas brisket is sick. I’ll definitely lose my mind on some brisket. But we have this place called Hopdoddy. They’re all-natural. They buy all of their produce local. They fresh cook their buns everyday. I have a problem with that... I guess the first step is admitting it.”
What’s your favorite bottled sauce?
“Again, there are just so many, what I do always seem to have in my fridge is champagne and stuff in there, which is down to my wife. I promise, that stuff is not mine.”
Do you eat desserts?
“I love cupcakes, and I love cake balls, but I have to make them. I make a cake ball and stick it in the fridge for about four to six hours.
I hate buying them because who knows how long they’ve been in the refrigerator. But if you’ve had it in there for six hours, and right at the core it’s still room-temperature with a hard chocolate shell on the outside, that’s perfect.”
What’s your signature dish?
“I cook a lot, so again that’s a big question, but right now I’m planning on throwing some venison into a crock pot with some beans and making a stew. It’s just so easy. Go do a couple of workouts and then come back and I’ll have a fresh, wild-caught, protein-rich, delicious meal.”
It sounds like you’re a keen home chef?
“Yeah man, I even have a greenhouse, just for my herbs and spices. I have basil, oregano, rosemary, chives. Those are staples you generally would have fresh in the fridge, but because I have them fresh in my greenhouse, I don’t have to.”
Which nationality of food is your favorite?
“I make a ton of Thai stuff, like curries and noodles. And I make a ton of Mexican dishes too.”
THE STATS
Brie, like that used by Kennedy here, is a good source of protein and gram for gram has less fat than cheddar.
Venison is becoming a popular choice of meat as it has fewer calories and fat than it more common cousin, beef.
High in iron and calcium, two teaspoons of rosemary will give you 1g of fiber.
