Recipes inspired by our favorite WWE superstars
"The Official WWE Cookbook" releases on Tuesday and features more than 75 recipes that are inspired by WWE superstars of past and present, from appetizers to desserts. Yep, there's "Nacho Man" Nachos that make you say, "Oooooooooo, yeah," a blissful green goddess salad inspired by Alexa Bliss and a fabulous caramel Carmella mouse.
We've highlighted a few of our favorites below that might be the perfect complement to your WrestleMania 35 watch party on April 7.
Salsa Banks, inspired by WWE Superstar Sasha Banks
Yield: 4 servings
5 large vine-ripened tomatoes
2 large cloves garlic, minced
1 large red bell pepper, cored and chopped
⅓ cup finely chopped cilantro
Juice of 1 lime
1 tablespoon gochujang
1. Heat a large cast-iron or nonstick skillet over high heat. Rub a paper towel dipped in cooking oil over the surface of the pan.
2. Slice the tomatoes in half and scrape out and discard the seeds. Place them cut side down on the hot pan to char, about 5 minutes. Set aside to cool.
3. Trim the scallions and cut off the green tops, setting aside. Peel off the outer layer from the white parts and cut into ½-inch pieces, then slice the green tops and set aside for garnish.
4. After the tomatoes have cooled, dice them and put in a large bowl with the scallion whites, garlic, bell peppers and cilantro.
5. In a small bowl, stir together the lime juice and gochujang. Pour over the salsa and stir to combine. Garnish with the scallion greens and serve.
Green goddess of the WWE salad, inspired by Alexa Bliss
Yield: 3 to 5 servings
1 medium avocado, pitted and peeled
1 small clove garlic
1 teaspoon anchovy paste
⅔ cup buttermilk
1 cup chopped flat-leaf parsley leaves
¼ cup chopped chives
Juice and zest of 1 large lemon
1 small head of kale
1 large grapefruit, segmented
½ small red onion, thinly sliced
½ cup sunflower seeds
Salt and pepper
1. Combine the avocado, garlic, anchovy paste, buttermilk, parsley, chives, lemon juice and lemon zest in a blender or food processor and purée until smooth.
2. Taste for seasoning, adding salt and pepper as necessary. If you like your dressing thinner, drizzle in more buttermilk.
3. Roughly chop the kale and place in a large bowl with a hefty pinch of salt. Massage the kale well for about 3 minutes, until it softens and turns dark green.
4. Add the grapefruit, red onion, sunflower seeds and ½ cup of dressing and toss to coat.
5. Serve with more dressing drizzled on top.
Carmella mousse, inspired by WWE Superstar Carmella
Yield: 6 servings
¼ cup water
1 cup sugar
1 tablespoon light corn syrup
½ teaspoon lemon juice
6 tablespoons (¾ stick) unsalted butter
2½ cups cold heavy cream, divided
1 teaspoon salt
Shaved chocolate or chopped candy bars for garnishing
1. In a medium, heavy saucepan, whisk together the water, sugar, corn syrup and lemon juice.
2. Use a wet paper towel to clean the sides of the pan, making sure there are no sugar crystals sticking to the sides. Insert a candy thermometer and cook to 340 degrees over high heat without stirring.
3. Turn off the heat and take a step back from the stove. Grab the butter with a pair of tongs and carefully lower it into the hot sugar -- it will violently bubble and hiss (and possibly splatter, which is why you should stand back!).
4. Gradually pour in 1 cup of heavy cream, stirring with a wooden spoon. Stir in the salt and allow to cool to room temperature.
5. In a stand mixer fitted with the whisk attachment, whip the remaining 1½ cups heavy cream until firm peaks form.
6. Take one-third of the whipped cream and gently fold it into the cooled caramel until streaky, then pour the mixture back into the bowl with the rest of the whipped cream and fold until smooth.
7. Portion into serving glasses, cover with plastic wrap and refrigerate for at least 2 hours to set.
8. Serve topped with shaved chocolate or chopped candy bars.
Recipes are excerpted with permission of the WWE and Insight Editions.