Latest news with #Dez
Yahoo
3 days ago
- Entertainment
- Yahoo
Cowboys Icon Highlights Steelers' Aaron Rodgers Hypocrisy
Cowboys Icon Highlights Steelers' Aaron Rodgers Hypocrisy originally appeared on Athlon Sports. FRISCO - According to a former Dallas Cowboys star, the Pittsburgh Steelers have jumped from the frying pan right into the fire. Advertisement When the Steelers traded talented-but-temperamental receiver George Pickens to the Cowboys, rumors out of Pittsburgh surfaced that one of the reasons they gave up on him was his penchant for creating locker-room drama and distractions. Iron-fisted, football-first head coach Mike Tomlin doesn't put up with nonsense, the theory went. Until ... hello, Aaron Rodgers. Not sure what happened to Tomlin — did he go "soft" overnight? — but the Steelers want their fans to believe that Rodgers won't be the distraction they claimed Pickens was. It is Rodgers, remember, who claims that 9/11 was an inside job, that he knows more about COVID than Dr. Anthony Fauci, and that he could simply "manifest" a Super Bowl with the New York Jets with positive thoughts and vibes. He also flirted with a political career last summer and then skipped a Jets minicamp to vacation in Egypt. Advertisement On the field, Rodgers' mediocre play helped lead to a 1-4 start that got both the head coach and general manager fired. After a 5-12 season, the Jets let him walk. He is 41, and the lone Super Bowl of his 20-year career came in 2011. It was Cowboys content creator Jordan Tucker who first pointed out Pittsburgh's hypocrisy on social media. Then Dez Bryant chimed in. Wrote Tucker, "Imagine moving on from George Pickens thinking he was a locker room distraction only to end up with Aaron Rodgers as your QB." Added Dez, "You said it." To be fair, Dez knew his way around a distraction or two during his Cowboys career. And soon after agreeing with Tucker, Bryant glowed about the prospect of Rodgers succeeding in Pittsburgh. Advertisement Wrote Dez, "I think Aaron Rodgers is going to ball in Pittsburgh." Despite that seeming flip-flop, Dez's initial point stands: The Steelers rid themselves of a player who causes distractions to save their season, and have now signed a player notorious for causing distractions in an attempt to save their season. Related: Dallas Cowboys Dak Prescott Building New Mansion for 'More Living Space' Related: Are Brian Schottenheimer's Cowboys Sneaking Under The Offseason Radar? This story was originally reported by Athlon Sports on Jun 7, 2025, where it first appeared.
Yahoo
02-05-2025
- Entertainment
- Yahoo
From The Voice to Broadway, this Louisiana native landed in the Tony Awards 2025 most-nominated musical
One of Louisiana's very own is shining bright on one of the world's most sought-after stages and making a name in a Tony-nominated hit. First rising to popularity in his debut on NBC's The Voice, this star is keeping his hometown on the entertainment map. March 1, 2025, the Tony Awards released their list of nominations, and among them is a show featuring Louisiana's top talent. Dez Duron, from Shreveport, appears in the musical Maybe Happy Ending a touching and heartfelt play that received 10 nominations at the 2025 Tony Awards. Tying Buena Vista Social Club for most nominations in this year's program. Duron first rose to musical popularity when he swept through the competition on NBC's hit show The Voice, charming the audience with his voice and charisma, reaching the top 8 before being eliminated. Growing up in Shreveport, Dez attended Evangel Christian Academy, where he graduated as valedictorian. As quarterback of his high school team, he led the team to two state championships and one runner-up finish, and was named Louisiana's 2008-2009 Gatorade Player of the Year. But even with all of his athletic accomplishments, he always had a heart for music. His father is the pastor at Shreveport Community Church, where Duron found his love for music and singing early in his childhood. This is what set the path leading him to Broadway. In Maybe Happy Ending, Dez plays Gil Brentley, the fictional jazz character from the past that brings comfort and emotion to the main characters, who, in a charming twist…happen to be robots. Brentley represents all of the emotions that the robots just can't quite put into even performed as Brentley on The Tonight Show Starring Jimmy Fallon, introducing audiences across the country to the soulful character. While Dez did not receive any individual nominations, being part of a highly nominated show is a significant achievement. The show went to Broadway on November 12, 2024, and you have an opportunity to catch the show in New York until it leaves the stage January 18, 2026. The Tony Awards will air on CBS on June 8, 2025, where everyone in Louisiana can root for Dez and the rest of the cast. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
18-04-2025
- Health
- Yahoo
Don't just decorate eggs this Easter weekend — try a new dish, says B.C. chef
As Easter approaches, kids and adults alike will get crafty, decorating eggs with spring-time colours and hunting for egg-shaped goodies in the yard (weather-permitting). B.C.'s Chef Dez is encouraging British Columbians to take this egg-cellent opportunity to add eggs to meals in ways that may not seem obvious, and consider using them more often as an affordable, highly nutritious protein. "They're just so well balanced," he said. B.C. Egg, a non-profit that manages the province's egg farming industry, estimates an average egg has about 80 calories, 6.5 grams of protein and nine amino acids. Amanda Brittain of B.C. Egg told CBC News earlier this month that increases in the price of eggs in the province have been much smaller than in the U.S. due to Canada's supply management system. Since the beginning of 2024, more than 70 million laying hens were affected by highly pathogenic avian influenza (HPAI, or bird flu) in the U.S., working out to about 19 per cent of U.S. production, according to Agriculture and Agri-Food Canada. While avian flu has been reported in B.C. flocks, it hasn't had quite as great an impact in the province, Brittain said. Eggs are an affordable, healthy protein, according to Abbotsford's Chef Dez. (Peter Power/The Canadian Press) Dez, a Red Seal chef and corporate chef for B.C. Egg, said there are about 149 egg farms in B.C. producing millions of eggs each year. "Every single one of those is family owned and operated, so elbows up, we're all about supporting Canadian," he said. "We can take this one step further by reading the label on your carton of eggs and make sure you're supporting local farmers here in British Columbia." Chef Dez said he incorporates eggs into a lot of meals, adding fried eggs to burgers and sandwiches and on top of pizza and pasta, boiled eggs on salads, and poached eggs with vegetables, among other things. "They are so versatile," he said. "You can use them in almost any application, you know you can find them anywhere." Dez shared some of his favourite egg recipes with CBC News: Ramen in a Hurry 4 cups beef broth 2 garlic cloves, minced 1 tbsp grated or minced ginger 1 to 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sambal oelek 2 100-gram packs of noodles (discard the seasoning packets) 2 tbsp canola oil 8 to 10 thin slices of pork tenderloin 2 large eggs ¾ cup bean sprouts 2 green onions, thinly sliced at a 45-degree angle 1 small sweet red pepper, thinly sliced into rings Nori, cut into a handful of small strips In a medium pot, add the broth, garlic, ginger, soy sauce, rice vinegar, and sambal oelek. Bring to a boil over high heat, and then reduce the heat to simmer uncovered for 5 minutes, then increase the heat to bring to a boil and add the noodles. Cook for 3 minutes. Meanwhile, heat a medium pan over medium/high heat until hot. Add the oil to the pan and fry the pork slices until cooked and crispy. Remove the pork from the pan, but leave the residual oil, and set aside. Crack the eggs into the pan and fry without flipping them. Once they are half-set, poke the yolk and continue to cook until the bottoms of the eggs are crispy. Remove the eggs from the pan and set aside. Divide the noodles and broth equally between two large bowls. Top with the crispy pork slices, crispy eggs, bean sprouts, green onions, red pepper, and nori. Ramen in a hurry by Chef Dez. (Submitted by Chef Dez) Lemon Zabaglione 4 large egg yolks ¼ cup white sugar Pinch of salt ¼ cup limoncello liqueur 1 tbsp fresh lemon juice Fresh berries Bring 2 to 3 inches of water to a boil in a medium-sized pot. Place the egg yolks in a medium-sized stainless steel mixing bowl along with the sugar and a pinch of salt. Whisk vigorously for 2 to 3 minutes until the mixture is thick and pale yellow in colour. Then vigorously whisk in the lemon liqueur and the lemon juice until thoroughly combined. Reduce the heat to bring the water to a simmer and place the bowl on top of this pot while making sure that the bowl does not touch the water. Whisk constantly over the simmering water until the mixture reaches a temperature of 145 F to 150 F and becomes thick and frothy. Remove from the heat and spoon into small dessert dishes and serve warm, or cool slightly to room temperature and serve with fresh berries. Lemon Zabaglione by Chef Dez. (Submitted by Chef Dez) Cajun Shrimp Egg Salad Sandwiches 300 g raw prawns (16/20 size or smaller), peeled and deveined ⅓ cup minced onion 1 tsp smoked paprika ½ tsp dried oregano ½ tsp salt ½ tsp ground black pepper ¼ tsp ground cayenne pepper 2 tsp canola oil, divided ¾ cup mayonnaise ¼ cup small diced celery ¼ cup small diced red bell pepper 2 tbsp finely chopped fresh chives 2 tbsp sweet green relish 1 tbsp dill pickle juice 1 tsp lemon juice 3 to 4 dashes Tabasco brand hot sauce 6 large hard-boiled eggs, chilled, peeled and roughly chopped Salt and pepper to taste 4 4-inch brioche buns, cut in half horizontally Cut the prawns into small pieces, if desired. Combine the prawns in a small bowl with the minced onion, paprika, oregano, ½ teaspoon salt, ½ teaspoon black pepper, cayenne pepper, and 1 teaspoon of canola oil. Heat a 10-inch non-stick frying pan over medium-high heat. Add the remaining teaspoon of canola oil, and then the prawn mixture. Cook, stirring constantly, until the prawns are cooked through, for approximately two minutes. Transfer cooked prawn mixture to a shallow tray and refrigerate immediately to chill. In a medium mixing bowl, combine the mayonnaise, celery, bell pepper, chives, relish, pickle juice, lemon juice, and Tabasco together. Stir in the chilled chopped hard-boiled eggs and the chilled prawn mixture. Season to taste with salt and pepper. Portion mixture equally onto the 4 prepared buns and serve. Cajun shrimp egg salad sandwiches by Chef Dez. (Submitted by Chef Dez) Egg and Quinoa Power Bowls 2 cups vegetable broth 1 cup dry quinoa ½ tsp salt 4 baby sweet red peppers, sliced (or 2 cups chopped red bell peppers) 540 ml can chickpeas, drained, and rinsed 2 cups shredded cabbage 40 grape tomatoes 4 mini cucumbers, sliced (or 2 cups sliced cucumbers) 4 large, hard-boiled eggs, peeled (sliced in halves or chopped) Handful of fresh baby spinach leaves, sliced thin ½ small red onion, sliced thin 1 cup walnut halves 2 cups fresh blueberries (or thawed, drained from frozen) Kosher salt or other pure finishing salt, to season Fresh cracked pepper, to season Dressing 6 tbsp extra virgin avocado oil ¼ cup raw unfiltered apple cider vinegar 2 tbsp whole grain mustard (seed mustard) Combine 2 cups vegetable broth, 1 cup quinoa, and ½ teaspoon salt in a medium pot. Bring to a boil over high heat, then turn down to medium-low heat and cook uncovered until all the broth is gone, stirring occasionally. Remove from the heat and chill or keep at room temperature. In 4 large-diameter, shallow bowls, arrange equal amounts of the following in each bowl, working clockwise: cooked quinoa, sweet red peppers, chickpeas, cabbage, grape tomatoes, and cucumbers. The bottom of the bowl should be completely covered with these ingredients. Arrange the following ingredients in equal amounts on top of the bottom ingredients: eggs, spinach, red onion, walnuts, blueberries, kosher salt, and fresh cracked pepper. Combine the dressing ingredients together thoroughly. Drizzle 3 tablespoons of the dressing on each bowl.
CBC
18-04-2025
- Health
- CBC
Don't just decorate eggs this Easter weekend — try a new dish, says B.C. chef
As Easter approaches, kids and adults alike will get crafty, decorating eggs with spring-time colours and hunting for egg-shaped goodies in the yard (weather-permitting). B.C.'s Chef Dez is encouraging British Columbians to take this egg-cellent opportunity to add eggs to meals in ways that may not seem obvious, and consider using them more often as an affordable, highly nutritious protein. "They're just so well balanced," he said. B.C. Egg, a non-profit that manages the province's egg farming industry, estimates an average egg has about 80 calories, 6.5 grams of protein and nine amino acids. Amanda Brittain of B.C. Egg told CBC News earlier this month that increases in the price of eggs in the province have been much smaller than in the U.S. due to Canada's supply management system. Since the beginning of 2024, more than 70 million laying hens were affected by highly pathogenic avian influenza (HPAI, or bird flu) in the U.S., working out to about 19 per cent of U.S. production, according to Agriculture and Agri-Food Canada. While avian flu has been reported in B.C. flocks, it hasn't had quite as great an impact in the province, Brittain said. Dez, a Red Seal chef and corporate chef for B.C. Egg, said there are about 149 egg farms in B.C. producing millions of eggs each year. "Every single one of those is family owned and operated, so elbows up, we're all about supporting Canadian," he said. "We can take this one step further by reading the label on your carton of eggs and make sure you're supporting local farmers here in British Columbia." Chef Dez said he incorporates eggs into a lot of meals, adding fried eggs to burgers and sandwiches and on top of pizza and pasta, boiled eggs on salads, and poached eggs with vegetables, among other things. "They are so versatile," he said. "You can use them in almost any application, you know you can find them anywhere." Dez shared some of his favourite egg recipes with CBC News: Ramen in a Hurry 4 cups beef broth 2 garlic cloves, minced 1 tbsp grated or minced ginger 1 to 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sambal oelek 2 100-gram packs of noodles (discard the seasoning packets) 2 tbsp canola oil 8 to 10 thin slices of pork tenderloin 2 large eggs ¾ cup bean sprouts 2 green onions, thinly sliced at a 45-degree angle 1 small sweet red pepper, thinly sliced into rings Nori, cut into a handful of small strips In a medium pot, add the broth, garlic, ginger, soy sauce, rice vinegar, and sambal oelek. Bring to a boil over high heat, and then reduce the heat to simmer uncovered for 5 minutes, then increase the heat to bring to a boil and add the noodles. Cook for 3 minutes. Meanwhile, heat a medium pan over medium/high heat until hot. Add the oil to the pan and fry the pork slices until cooked and crispy. Remove the pork from the pan, but leave the residual oil, and set aside. Crack the eggs into the pan and fry without flipping them. Once they are half-set, poke the yolk and continue to cook until the bottoms of the eggs are crispy. Remove the eggs from the pan and set aside. Divide the noodles and broth equally between two large bowls. Top with the crispy pork slices, crispy eggs, bean sprouts, green onions, red pepper, and nori. Lemon Zabaglione 4 large egg yolks ¼ cup white sugar Pinch of salt ¼ cup limoncello liqueur 1 tbsp fresh lemon juice Fresh berries Bring 2 to 3 inches of water to a boil in a medium-sized pot. Place the egg yolks in a medium-sized stainless steel mixing bowl along with the sugar and a pinch of salt. Whisk vigorously for 2 to 3 minutes until the mixture is thick and pale yellow in colour. Then vigorously whisk in the lemon liqueur and the lemon juice until thoroughly combined. Reduce the heat to bring the water to a simmer and place the bowl on top of this pot while making sure that the bowl does not touch the water. Whisk constantly over the simmering water until the mixture reaches a temperature of 145 F to 150 F and becomes thick and frothy. Remove from the heat and spoon into small dessert dishes and serve warm, or cool slightly to room temperature and serve with fresh berries. Cajun Shrimp Egg Salad Sandwiches 300 g raw prawns (16/20 size or smaller), peeled and deveined ⅓ cup minced onion 1 tsp smoked paprika ½ tsp dried oregano ½ tsp salt ½ tsp ground black pepper ¼ tsp ground cayenne pepper 2 tsp canola oil, divided ¾ cup mayonnaise ¼ cup small diced celery ¼ cup small diced red bell pepper 2 tbsp finely chopped fresh chives 2 tbsp sweet green relish 1 tbsp dill pickle juice 1 tsp lemon juice 3 to 4 dashes Tabasco brand hot sauce 6 large hard-boiled eggs, chilled, peeled and roughly chopped Salt and pepper to taste 4 4-inch brioche buns, cut in half horizontally Cut the prawns into small pieces, if desired. Combine the prawns in a small bowl with the minced onion, paprika, oregano, ½ teaspoon salt, ½ teaspoon black pepper, cayenne pepper, and 1 teaspoon of canola oil. Heat a 10-inch non-stick frying pan over medium-high heat. Add the remaining teaspoon of canola oil, and then the prawn mixture. Cook, stirring constantly, until the prawns are cooked through, for approximately two minutes. Transfer cooked prawn mixture to a shallow tray and refrigerate immediately to chill. In a medium mixing bowl, combine the mayonnaise, celery, bell pepper, chives, relish, pickle juice, lemon juice, and Tabasco together. Stir in the chilled chopped hard-boiled eggs and the chilled prawn mixture. Season to taste with salt and pepper. Portion mixture equally onto the 4 prepared buns and serve. Egg and Quinoa Power Bowls 2 cups vegetable broth 1 cup dry quinoa ½ tsp salt 4 baby sweet red peppers, sliced (or 2 cups chopped red bell peppers) 540 ml can chickpeas, drained, and rinsed 2 cups shredded cabbage 40 grape tomatoes 4 mini cucumbers, sliced (or 2 cups sliced cucumbers) 4 large, hard-boiled eggs, peeled (sliced in halves or chopped) Handful of fresh baby spinach leaves, sliced thin ½ small red onion, sliced thin 1 cup walnut halves 2 cups fresh blueberries (or thawed, drained from frozen) Kosher salt or other pure finishing salt, to season Fresh cracked pepper, to season Dressing 6 tbsp extra virgin avocado oil ¼ cup raw unfiltered apple cider vinegar 2 tbsp whole grain mustard (seed mustard) Combine 2 cups vegetable broth, 1 cup quinoa, and ½ teaspoon salt in a medium pot. Bring to a boil over high heat, then turn down to medium-low heat and cook uncovered until all the broth is gone, stirring occasionally. Remove from the heat and chill or keep at room temperature. In 4 large-diameter, shallow bowls, arrange equal amounts of the following in each bowl, working clockwise: cooked quinoa, sweet red peppers, chickpeas, cabbage, grape tomatoes, and cucumbers. The bottom of the bowl should be completely covered with these ingredients. Arrange the following ingredients in equal amounts on top of the bottom ingredients: eggs, spinach, red onion, walnuts, blueberries, kosher salt, and fresh cracked pepper.
Yahoo
07-02-2025
- Sport
- Yahoo
Dez Bryant on Brian Schottenheimer as Cowboys head coach: 'It won't be successful'
Yahoo Sports' Caroline Fenton chats with the former Dallas Cowboys wide receiver from Super Bowl LIX Radio Row about his skepticism about the new Cowboys head coach and what's missing in Dallas. Dez joined Yahoo Sports on behalf of Fanatics. View more Hanging out with Dez Bryant, former Cowboys wide receiver. You are here on behalf of Fanatics. We'll get into all of that. All right, let's do another one, another one. This one, OK, perfect. Oh, this is my personal favorite Randy, the moon. So the moon represents intuition and dreams. What does your intuition tell you about how Brian Schottenheimer will be as the Cowboys' next head coach? Man, that's a great question. My intuition, but what it tells me is I'm an energy person. It's crazy. Um, I don't know the coach, so I can't say you're gonna do good I can't wish good or bad on him, but my energy is telling me that it won't be successful, it won't be successful, um. I, I just think it's gonna be too much for him. I think it's bigger than just him being the head coach. I don't know if he can deal with the scrutiny of the fans, you get what I'm saying? Like us Cowboy fans, us Texans, we love our football. We're ready to win. Cowboys ain't won a Super Bowl since the 90s, you know, um, like I said, I was a I was a fan playing for the hometown team, you know, so I, I, I get it. So he's gonna, I don't know if he'd be able to deal with all that, you know, that rah ride, you know, for guys like us, so. Mm, I don't see success. You're not the only person to have that opinion. What's missing? Uh, what's missing? You're missing a Bill Belichick. You shouldn't have never let go of Dan Quinn, you know, Ben Johnson was out there, you know, it was guys that could, you know, take this team to the next level, and I felt like we let it slip through our fingers, you know, to, to, to have a shot at success, so. We'll see we'll see. Tell us about Fanatics. Oh, fanatics is the best book. Fanatic sports book is the best, you know, one of the coolest things they do, um, it's this thing that's that's called fair play. You know, if a guy get injured, we don't want that, but if a guy get injured in the first quarter. You know they void the bet now and a lot of sports books don't do that and it just goes to show you the loyalty fanatics have with their customers. So that's what I love. I mean I love the fan cash, you know, the fan cash not only you can convert the fan cash and go back, you can also take the fan. Cash and go buy stuff within the fanatics world like the merch and just things like that like it's a lot of cool stuff that you could do with fanatics. So shout out to Michael Ruben shout out to Selena, shout out to A. Shout out to the whole fanatics team. Some guys dope. Amazing. Does Brian, appreciate you, my friend. Appreciate you. Thank you. Close
