Champion wrestler tries out new moves
By Steven Austin
Special to The Clarion-Ledger

As a World Wrestling Entertainment legend, Chris Jericho's loyal fans always expected the unexpected from him. As a world champion, his talent and showmanship were unrivaled. Although retired, he now brings that same enthusiasm to his other professional endeavors, including writing, acting, singing and broadcasting.

Jericho grew up in Canada, and now has homes in Los Angeles and Tampa. His new book, A Lion's Tale ... Around the World in Spandex, has become a bestseller.

For more information, visit www.chrisjericho.com and www.hbgusa.com.

Q: The wildest restaurant meal ever?

A: Probably in Japan. There was a sushi restaurant, and at one point the sponsor who took us there asked me to take a bite of this sushi and it was the worst. He asked me to finish it because it was $750 per piece! They also had blowfish there. It's the fish that could possibly poison you, so it's like a game of Russian roulette. Then there was this lobster that was cooked alive, and you could hear it screaming after which its eyes popped off. So I just drank water that night.

Q: Which fellow wrestler could eat the most at one sitting? And tell us about one with an offbeat eating habit.

A: In Japan, The Warlord ate 37 plates of roast beef. We kept the plates and didn't send them back. There were stacks of plates like books in a library.

The Ultimate Warrior wouldn't eat dessert, he would smell it. He would crush a cookie and sniff it and then throw it away. He never ate it, just smelled it, and that was his version of eating dessert.

Q: Who's the boss in the Jericho family kitchen, and what's the specialty?

A: The cooking is split between my wife and myself. I do all the barbecuing, like steaks, chicken and salmon. My wife makes great pizza, awesome spaghetti. We eat the same five things, usually. I know what I like. My specialty is a nice barbecued steak with garlic toast, then some Don Perignon and cherries jubilee.

Q: Give us a healthy eating tip.

A: Try to avoid sugars as much as possible. Eat carbs, but it's the sugar that really gets you, like the kind you find in candy and junk foods. Also, try not to eat after 8 p.m.

RUBBED FLAT IRON STEAK

Serve with your favorite salsa on top. Or slice it and serve on rice or in tacos.

2 flat iron steaks, 1 pound each

1 teaspoon salt

3 tablespoons olive oil

2 tablespoons onion, minced

3 cloves garlic, minced

1 tablespoon balsamic vinegar

2 1/2 teaspoons chili powder

1 teaspoon dried oregano, crushed

1/4 teaspoon black pepper

Place steak in a shallow baking dish and season with salt. Combine all other ingredients and pour over steak, turn to coat, and cover with plastic wrap. Let stand at room temperature for 10 minutes. Preheat grill for medium/high heat. Remove steak from dish, reserving marinade. Place meat on grill and allow to cook for 13-15 minutes. Brush often with reserved marinade during cooking process. When meat reaches desired doneness, remove from heat and allow to sit for a few minutes before slicing.

Contact Steven Austin at www.favefoods.com.


Thanks to: Clarion Ledger.com