If I were his World Cup Chef: Dejan Stankovic (Serbia)

This story is #8 of 32, in my "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

Formerly the Yugoslavia side, this is Serbia's first World Cup as an independent nation. There is no poster child ~ or "engine" as he's been hailed ~ more perfect than Dejan Stankovic to captain them and represent that exuberant national pride for the first time.

His exhilarating yet grueling 2009-2010 club season with InterMilan yielded a Continental Treble (3 European club championship trophies) and an extended schedule that ended May 22. Within a matter of days he was off to national duty for the World Cup.

Did he miss having some time off? Not even a short vacation to relax, rejuvenate, breathe? No, he did not. He said he wasn't tired, he couldn't wait to reunite with his national teammates and begin giving his absolute best for their jersey.

This summer, Deki will instill terror in his World Cup opponents for the same reasons fans adore him. Famous for his precise passing and creativity, he adds a unique brand to attacking midfielder. His so-called heavy foot equals his wicked ability to score goals from a distance.

Most of his career has been spent in Italy. He came up through Rome's Lazio club, and as one of the league's most coveted players, he signed with InterMilan in 2004 where he's been ever since. He just signed an extended contract until 2014, since he and his beautiful young family feel very at home with them, as if Inter is their family.

On my personal radar, this means he will come to the City of Angels again this summer, when Inter meets the LA Galaxy for a friendly match in August. Their American tour of last summer has seemingly called for an encore. How lucky for us.

If I were his World Cup Chef, I couldn't resist starting the Welcome back to LA theme early.

Serbia's national dish, Pljeskavica, prepared a slight American accent, is a championship-worthy one.

One style of Pljeskavica is Sarska ~ a beef patty stuffed with Kashkaval, which loosely translates to yellow cheese. A fine American artisanal cheese would be perfect. Serbian foods borrow influence from Greece, so I'm adding some ground (American) lamb and Greek seasoning to the mix. His native Belgrade's version of this dish offers grilled onions, and caramelized onions would do a delicious trick. Pickled vegetables or relish and a creamy sauce are also accoutrements, all or none of which may be very spiced. I'd opt for mixed olives on the side, and a spicy-as-you-like-it creamy yogurt sauce as a fine finish.

This man very much deserves to enjoy a little downtime after his World Cup experience! Maybe when he comes to LA and tastes my rendition of his national dish, he won't be able to resist parking it for a few. He'd do well to enjoy a relaxing respite in the California sun, or shade, while he can get it. As soon as he returns to Italy, Inter's 2010-11 season opens, Champions League starts again, so do Coppa Italia rounds, 2012 Euro Cup qualifying matches ...

American-esque Pljeskavica Platter, for Dejan Stankovic

2 Tbsp butter
2 large red or sweet white onions, thinly sliced
Splash of balsamic vinegar
1 lb. ground lamb (preferably American)
1 lb. ground beef (15-20% fat is preferred)
Freshly ground sea salt and black pepper
2 tsp dried Greek oregano or herb seasoning
1/4 lb. favorite firm white/yellow cheese from American artisanal cheesemaker* (i.e., Cowgirl Creamery), sliced thinly
Plain Euro-style or Greek yogurt, mixed with favorite hot sauce to taste
1 cup mixed olives, for serving

*USA Dry Jack was my first choice, available at Monsieur Marcel

Melt butter in large skillet over medium heat. Add onions and stir to coat with butter. Reduce heat to low. Cook until browned and very soft, about 20-25 minutes. Add a bit of balsamic vinegar to pan, cook for an additional 5 minutes. Prepare grill for medium-high heat. Mix ground meats with desired amount of salt and pepper. Crush dried herbs between fingers, add to meat and combine well. Make 8 large, thin patties from meat mix. Top 4 patties with sliced cheese, top with remaining 4 patties, seal securely. Grill stuffed patties about 4 minutes on each side. Prepare platters by topping grilled patties with caramelized onions; arrange yogurt sauce and mixed olives on side. Yields 4 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads, Thee's Continental Pastries, Monsieur Marcel, Breadworks
for fresh seafood, Bob Tusquellas Seafood Market
for meats, Huntington Meats, Marconda's Meats
for things hot, Light My Fire