With NWSL losing a team to COVID, MLS and the Galaxy are starting to get nervous about the Orlando Tournament
COG STUDIOS, Calif. — Things seem to be going sideways in Orlando. There’s the increased number of positive tests, the reopening of Walt Disney World, and now the 10 cases of COVID-19 the Orlando Pride just announced.
What does the NWSL have to do with Major League Soccer’s “MLS is Back” tournament? Everything!
On today’s show, your hosts Josh Guesman and Kevin Baxter discuss a significant hiccup in the league’s return-to-play plan, and why it has everyone nervous about an Orlando tournament.
But the guys are also highlighting what’s keeping the MLS from announcing a schedule and when some teams could find themselves in the bubble. And that includes the Galaxy. That’s right, breaking news on when the club is expected to depart for the Swan and Dolphin hotel in Orlando.
Josh and Kevin will also bring you the talented Gordon Wild and his award-winning Salmon recipe. And it’s not just the food that is interesting about Wild as he could be in for some of the most significant playing time of his career.
Finally, the guys clean up their knowledge about the Galaxy’s involvement in bringing an NWSL team to Los Angeles.
It’s a packed show, and hopefully, we’re bringing you just a little bit of entertainment during these uncertain times!
Kevin Baxter’s feature on Gordon Wild can be found HERE in the LA Times. In the article, Wild explains his love for cooking and why he thinks he’s going to have some advantages in Orlando.
GORDON WILD’S SALMON RECIPE
Cozy Teriyaki Salmon
Time: 30 minutes
* 300g salmon * 3 Tbsp teriyaki sauce * 1/2 bunch of asparagus * 1 small sweet potato * 100ml olive oil * Salt * Pepper * Avocado * ½ lemon * Lettuce for garnish
Preheat oven on bake to 500*F. Wash your salmon and dry it with a paper towel gently. Squeeze lemon juice over the salmon, add teriyaki sauce, salt, and pepper. Put in oven. As soon as it goes in, reduce heat to 300*F, and let it cook for 20-25 min.
Wash your asparagus, cut the ends off and put them in a pan with olive oil. Season with salt and pepper. Put the flame on medium/low heat for 10-15min while flipping occasionally. Cook until ends are tender.
Peel your sweet potato and cut it into thin slices. Put your slices in a pan with a little olive oil on medium-low heat and cook for 15 min while flipping the slices at 7-8 min.
Prepare your plate. Put the sweet potato on the bottom like a bed frame. Put the asparagus on the like a mattress and then let the salmon go into bed. Put some thin cut lettuce and lemon on top and enjoy.