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Jock Chef: Shayne Graham
Dude can cook.
The Mag: Shayne Graham Jock Chef
The Cincinnati Bengals didn't exactly have a good season, but Shayne Graham is fairly beast. That might be the first time in recorded history that a kicker is referred to as "fairly beast," so in honor of that, watch this video of Graham cooking up a storm. So, seriously, is Marvin Lewis being shown the door? Remember a few years ago when this team was amazing? Damn Kimo messing up Carson Palmer's knee.
Shayne Graham's Bison Tenderloin and Asparagus
INGREDIENTS
BISON:
4 pounds bison tenderloin, trimmed and tied
non-stick cooking spray
kosher salt
cracked black pepper
4 pounds bison tenderloin, trimmed and tied
non-stick cooking spray
kosher salt
cracked black pepper
SAUCE:
4 tablespoons butter
3 teaspoons balsamic vinegar
1 teaspoon olive oil
1 1/2 cups Port wine
1 1/2 cups baby bella mushrooms, sliced
1 cup chicken stock
4 tablespoons butter
3 teaspoons balsamic vinegar
1 teaspoon olive oil
1 1/2 cups Port wine
1 1/2 cups baby bella mushrooms, sliced
1 cup chicken stock
ASPARAGUS:
1 pound pencil-thin asparagus
2 tablespoons olive oil
kosher salt
1 pound pencil-thin asparagus
2 tablespoons olive oil
kosher salt
DIRECTIONS
Let bison sit at room temperature for 60 minutes before cooking. Preheat oven to 275°. Season tenderloin with salt and pepper. Place in roasting pan sprayed with non-stick cooking spray. Roast for 50 minutes. Remove from oven and cover tightly with aluminum foil. Let sit at least 20 minutes. Slice tenderloin into thick fillets and serve.
Asparagus - Let bison sit at room temperature for 60 minutes before cooking. Preheat oven to 275°. Season tenderloin with salt and pepper. Place in roasting pan sprayed with non-stick cooking spray. Roast for 50 minutes. Remove from oven and cover tightly with aluminum foil. Let sit at least 20 minutes. Slice tenderloin into thick fillets and serve.
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