MMA Hot Stuff

MMA in 1968

All of this jibber jabber about ESPN's OTL show breaking down the salaries of UFC fighters and how it compares to the NFL, got me to thinking. 

 

1968 was an important year in NFL history because it was the year the CBA (collective bargaining act) was established, or at least recognized by the NFL. It was the year of the lock out and the year the minimum salary was established for rookies and veterans. The minimum salary was agreed to at $9,000 for rookies and $10,000 for veterans. 

Then in 1970 the merger between the AFL and NFL was official. Another lockout and strike later a renegotiation was done and the minimums were increased to $12,500/yr for rookies and $13,000 for veterans. That $12,500 in today's terms is roughly $80,000.00.

In 1968, the NFL saw revenues of $92,000,000. What does that equate to in today's value? $1,470,000,000.00

They were seeing revenues of over $29,000,000 in just tv/radio. Again that $29,000,000 equates to $183,000,000. Never mind tickets and licensing revenue. 

But also worth noting, 1968 was something like 48 years after the NFL was established. 48 years for the sport to see growth. Make the necessary investments.

 

My point. As much as I want to believe MMA is mainstream, it's not. It's on it's way but its not there. Deals like the Fox deal are a HUGE step towards that. But we still need to keep things in perspective. The sport is still being established. There's a huge investment that needs to be made to educate the masses of people that don't fully grasp what the sport is about. While people will argue, I view the sport as a start up at this point. Yes, the UFC has done well and is doing well for themselves but they are still making a major investment in growing the sport. Don't forget UFC 1 was just 18 years ago. You can't only look at total revenue vs salary paid out without also looking at the overall operational/marketing costs associated to that revenue. MMA is still not seeing the same type of licensing or sponsorship revenue as the NFL so how can that be paid out to it's athletes? 

Comparing MMA/UFC to NFL in any fashion other than maybe the fan demographic is a bit silly at this point.

 

Big Nog Makes Prediction On Shields vs Ellenberger Fight

Guess who Big Nog picked as the winner for this Saturday's fight between Jake Shields vs Jake Ellenberger?

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Junior Dos Santos Makes Prediction for Shields vs Ellenberger

Who did JDS pick as his predicted winner for the Shields vs Ellenberger fight this Saturday night?

 

 

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Phil Baldacci at Rebel Fighter

Phil Baldacci was all over Tony Boyls on the ground, with a big slam takedown in the first and plenty of ground and pound through all three rounds. Baldacci won the decision, 30-27 on all cards.

More Photos of Phil Baldacci demonstrating his skills!

 

What One Fighter Eats To Trim Weight

During any given week, I have on average 10 people ask me what Phil and I cook while he's training for a fight. He walks around at 163lbs and fights at 145lbs. At this point we're around 4.5 weeks out from fight day! So here are a few recipes we follow during training camp. Neither of us are nutritionists and don't pretend to be. Phil has been wrestling since he was a kid and is in tune with is body. His body and nutritional needs are different than mine or yours. His work out routine is also specific to his personal needs.

It's just easier for us to eat the same thing (when we have time to eat meals together, which is usually just dinner). I find the recipes tasty and fulfilling! 

Feel free to ask questions and we're happy to answer them.

 

I'm NOT a professional cook. I don't care how it looks but rather how it tastes so please don't bug me about my presentation skills.

 

Turkey Chiles Rellenos

This is one of our favorites!

Calories: 209   |   Makes 4 Servings    |   Total time: 30 minutes  

Ingredients:

• 4 large poblano chiles
• 3/4 cup 2%-fat cottage cheese
• 2 tsp. olive oil
• 1/2 lb. ground turkey breast
• 1/4 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/8 tsp. cayenne pepper
• 1/4 cup thinly sliced scallions
• 1/4 cup diced jicama
• 1/2 cup seeded diced tomato
• 1/4 cup diced cucumber (seeded)
• 1 Tbsp. chopped fresh cilantro
• 1/2 cup shredded Monterey jack cheese
• 1/2 cup salsa

Preheat: broiler with over rack 4 inches from heating elebment. Place chiles on a baking sheet; broil, turning every few minutes, until skin of chiles is evenly charred. 8-10 minutes total. Place chiles in a bowel, cover tightly with plastic wrap. and let chiles steam about 10 minutes to loosen their skins.

Puree: cottage cheese in a blender or food processor until smooth.

Heat: oil in a nonstick skillet until shimmering' add turkey, cumin, chili poder, salt, & cayenne. Cook until turkey is brownded, then add scallions and jicama, cooking just until softened, 1-2 minutes.

Remove: skillet from heat, stir in pureed cottage cheese, tomato, cucumber & cilantro.

Peel: chiles, cut a slit in one side, and remove seeds, Stuff each chile with 1/2 cup turkey mixture'; sprinkle tops with cheese. Return chiles to baking sheet; broil until cheese melts and browns, 3-4 minutes. Serve with Salsa.

 

Nutritional Information:

• Calories: 209
• Fat: 8 grams
• Protein: 25 grams
• Carbs: 10 grams
• Sodium 370 mg

Seen here with a side of black beans, avocado and sautéed peppers.

**Note: This is a pretty extensive meal. Don't plan to come home from the gym and whip this together. It's easier to prepare by cutting/mixing everything prior and cooking later. We usually skip the salsa (there's more than enough food as is) and we leave most of the seeds in the chiles. Adds a bit of a kick. Also, it makes A LOT of food! You'll have extras for left overs.**

 

Dijon Mustard Roasted Fingerling Potatoes

Calories: 172   |   Makes 4 Servings (1 cup)     |   Total time: 30 minutes  

Ingredients:

• 2 1/2 pounds of fingerling potatoes (cut in half lengthwise)
• 2 Tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. dijon mustard
• 3 Tbsp. chopped fresh parsley

 

Preparation: Preheat oven to 425 degrees

Place: potatoes on baking sheet. Drizzle potatoes with 1 tablespoon of oil; sprink with salt and 1/4 teaspoon pepper. Toss to coat. bake at 245 for 30 minutes or until golden brown. Cool.

Place: the remaining 1 tablespoon oil, 1.4 teaspoon pepper, and mustard in large bowl; stir well with whisk. Add half of roasted potatoes and parsley' toss gently to coat. Serve.

Nutritional Information:

• Calories: 172
• Fat: 5 grams
• Protein: 3 grams
• Carbs: 29 grams
• Sodium 173 mg

 

Seen here with Broiled Tenderloin Steak and broccoli. 

**Note: This makes a lot of potatoes. Probably too many so immediately separate into half once cooked and set aside for tomorrow's dinner**

 

Broiled Tenderloin Steaks w/ Ginger-Hoisin Glaze

Calories: 194   |   Makes 4 Servings     |   Total time: 12 minutes  

Ingredients:

• 1 1/2 Tbsp. hoisin sauce
• 1 1/2 tsp. grated peeled fresh ginger
• 1 1/2 tsp. honey
• 1 1/2 tsp. low-sodium soy sauce
• 1/4 tsp. chili garlic sauce (also substitute with crushed red pepper)
• 4 (4-ounce) beef tenderloin steaks trimmed
• Cooking spray

Preparation: Preheat broiler on high

Combine: hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce (or red peppers) in a small bowl; stir.

Place: the steaks on a foil lined broiler pan coated with cooking spray, sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes. and turn over. Broil 2 minutes. Turn steaks over. Brush steaks with half of hoisin mixture broil for 1 minute. Turn steaks over and brush with remaining hoisin mixture broil 2 minutes or until desired degree of doneness.

Nutritional Information:

• Calories: 194
• Fat: 7 grams
• Protein: 24.5 grams
• Carbs: 4 grams
• Sodium 278 mg

**Notes: I prefer crushed red pepper. I also skip the cooking spray as the meat doesn't stick to the foil at all. Also, it says peel and grate the ginger. I'd recommend dicing the ginger rather than grating.** 

Seen here with dijon mustard fingerling potatoes and broccoli. 

Happy Cooking. 

Spanish Pasta Salad

Calories: 193   |   Makes 4 Servings / 3 cups    |   Total time:20 minutes

 

Ingredients:

FOR THE SALAD-

• 1 cup dry acini di pepe pasta or other tiny pasta
• 1/4 cup slivered almonds
• 1/2 cup sliced red onion
• 3 Tbsp. chopped fresh mint
• 1 Tbsp. capers
• 1 Tbsp. minced orange zest
• 12 orange slices (you can also sub for tomato slices)

FOR THE VINAIGRETTE-

• 1/4 cup fresh orange juice
• 2 tsp. oilive oil
• 1/4 tsp. kosher salt
• 1/8 tsp. black pepper

Bring: a pot of slated water to a boil for pasta. Cook pasta according to package directions. Drain pasta through a sieve and rinse under cool water' transfer (drained) to a bowl.

Toast: almonds in a small nonstick skillet over medium heat, about 5 minutes stirring often.

Add: almonds to bowl with pasta. Sit in onion, mint, capers, and orange zest.

Whisk: together orange juice and oil for the vinaigrette in a small bowl. Drizzle vinaigrette over pasta mixter; toss to combine. Season with salt and papper.

Nutritional Information:

• Calories: 193
• Fat: 6 grams
• Protein: 7 grams
• Carbs: 30 grams 
• Fiber: 3 grams
• Sodium 200 mg

Serve: Pasta with fresh orange (or tomato) slices and paprika pork chops.

**Notes: I skip the salt, tastes great without it. Also while making the rest of the meal, put the pasta in the refrigerator to chill.**

Paprika Pork Chops

Calories: 223   |   Makes 4 Servings   |   Total time:15 minutes

 

Ingredients:

• 1/2 tsp. smoked or sweet paprika
• 1/4 tsp. black pepper
• 1/8 tsp. kosher salt
• 4 bone-in pork chops (trimmed) 6-8 oz each
• 2 tsp. vegetable oil
• 1/4 cup dry Marsala or sherry

 

Combine: paprika, pepper, and salt in small bowl, Sprinkle seasoning over both sides of pork chops.

Heat: oil in large nonstick skillet over medium-high. Add chops and sate until browned on one side, about 3 minutes. Flip chops and sate until browned on other side, about 3 more minutes.

Add: wine to skillet; simmer until liquid is almost evaporated. Chops are done when an instat read thermometer inserted registers 145 degrees. Remove from heat. Tent chops with foil and rest for 3 minutes. The sauce reduction from skillet can be used as sauce over chops.

 

Nutritional Information:

• Calories: 223
• Fat: 10 grams
• Protein: 29 grams
• Carbs: 0 grams
• Sodium 119 mg

 

**Notes: I personally prefer to cook without the sherry but rather dry with just the seasoning/rub in a lightly sprayed pan**

 

Seen here with: Spanish Pasta Salad & Orange Slices