Rick Ross appreciates the finer things in life – cars, extravagant vacations and food. The Maybach Music boss was interviewed in Bon Appetit magazine, and in it, he shares his love for Italian food, his recipe for tilapia and his love of cheddar cheese. The boss has a private chef who works 24 hours a day. He cooks anything Rozay wants from lighter fare to Italian to tacos. Ross also harkens back to his days as a struggling artists when he had to eat ramen noodles and Rice-A-Roni. He added that back in those days, for a good desert he would take a honey bun and put a slice of cheese on it and pop it in the microwave for 45 seconds. Head to BonAppetit.com to read more. Ross’s new album, God Forgives, I Don’t, drops on July 31st.
Ross shared his recipe for making tilapia: “I take the aluminum foil and I put a nice piece of tilapia on it, season it good, then put a bundle of broccoli and two or three slices of cheese over it. I fold it up and sit it on the grill. Voilà!”
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