Also, my former teammate Kamal Shalorus, the "Prince of Persia," is fighting in the UFC again tonight! He's in the undercard, fighting in the 155 lb division against a Russian fighter making his debut in the UFC.
Kamal used to train with us at Relson Gracie in Austin, but now has moved on to Santa Monica CA where he trains with Henry Akins at Dynamix MMA, and the Golden Boys Wrestling crew. Kamal was an Olympic wrestler and says he's returning to his roots, though he still likes to "stand and bang." Here's a nice interview with him on Fighters.com.
Check out what awesome shape he's in:
Good luck Kamal! Fala guerra!
I'll be watching the fights, which start tonight at 5pm central, with my husband at Sam's Boat, as usual. Come join us.
While I'm at it-- yummy Chinese lettuce wraps!
16 Boston Bibb or butter lettuce leaves
1 lb cooked chicken, shredded in small pieces
1 Tbsp cooking oil
1 large onion, chopped
3 cloves fresh garlic, minced
2 Tbsp low-sodium soy sauce
1 tsp Asian (dark) sesame oil
1/4 c hoisin sauce
2 tsp minced ginger
2 Tbsp rice wine vinegar
1 Tbsp Asian chile pepper sauce (or to taste)
1 (8oz) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 stalks celery, chopped
1-2 lg. carrots, peeled and julienned or diced
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, cook the onion in the plain (not sesame) oil, stirring frequently till golden brown and soft. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, celery and carrots, sesame oil, and cooked chicken; continue cooking about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile chicken mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf.
This is also really yummy cold or at room temperature :)
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