If I were his World Cup Chef: Rafael Marquez (Mexico)

This story is #14 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, the end of recipe has grocery shopping tips.

For weeks I have been chatting up the World Cup with Mexican people (especially men) I have come to adore on my weekly rounds at the Original Farmers Market in LA. In my poll among them to determine which is my muse from their national team, their consensus led me to the captain, Rafael Marquez.

In the second round of matches, Mexico plays Argentina on Sunday. It's very much time for his turn, and this story.

Watching “Rafa” play after returning to the field after a leg injury, and seeing him score Mexico’s first goal of the tournament against South Africa couldn’t not make me smile. I have loved learning more about what brought him to his third and final World Cup, at age 31.

Coming up through the ranks of Guadalajara’s Atlas side, beginning at 17 years of age, he was called up for Mexico's national team at age 18. Shortly thereafter, his heroics as a defender got the attention of Europe.

During the 1999 Copa America tournament match between Mexico and Chile, a Monaco scout was sent to sign a Chilean player and, a certain young Mexican’s performance convinced him to bring back Rafael Marquez's signature. In 2000, AS Monaco won the French Ligue 1 title with their new Mexican defender.

By 2002, after more rising-star performances as Mexico’s young captain at the 2002 World Cup, Spain came calling. Since then, he has played for Barcelona, and intends to stay until 2012 when his contract expires. With his current club, he has won 2 La Liga titles, 2 Champions Leagues, and three Spanish Super Cups.

He feels he’s won all the silverware a player could ask for, except the World Cup. He'll retire from his national team next month. As I said, it's time.

It is my understanding, being able to read very little of a Latin magazine, that Mexico’s World Cup chefs prepare special menus for this next set of advancement rounds. It appears that breakfast, lunch, and dinner are all handled. I saw no reference to dessert.

If I were his World Cup Chef, I would sneak dessert in, especially something amazingly irresistible like Mexican Chocolate Souffle spiked with cayenne and finished with caramel sauce. I would just have to be cool about something so hot ~ I’d just get into that kitchen during the off-hours and work quickly. Everybody knows you only have to wait 20 or 30 minutes for souffles to be served.

My handsome muse is from Zamora de Hidalgo, Michoacan, Mexico, which is in the center west region of the country. It is said to be a place of romance and peace. Marquez’s birthday is the day before Valentines Day. This souffle has his name on it.

He was quoted after Tuesday’s final first-round match with Uruguay (a 0-1 loss), to say, "It leaves a bitter taste."

That won’t do.

This will.

Mexican Chocolate Souffles with Caramel Sauce, for Rafael Marquez

Butter and sugar, for preparing ramekins
1/2 cup fine-quality dark chocolate pieces (ideally about 65% dark)
1/2 cup fine-quality milk chocolate pieces
2 Tbsp unsalted butter
3 Tbsp sugar
2 tsp cinnamon
1/2 tsp cayenne
2 eggs, room temperature, separated into yolks and whites
1/2 cup brown sugar
1/2 cup whipping cream

Butter and sugar 3 small ramekins or custard cups. Gently wipe the top rims of cups in preparation for souffles. Preheat oven to 350F. In medium saucepan over low flame, melt chocolate with butter and sugar, stir constantly until smooth. Remove from heat, stir in cinnamon and cayenne. In large mixing bowl, whisk egg yolks until creamy. Gradually mix chocolate into egg yolks, combine thoroughly. In separate bowl, with electric mixer, beat egg whites until stiff but not dry. Starting with a small portion of whipped egg whites, fold gently and gradually into chocolate mixture in large bowl until well combined. Evenly distribute mixture between ramekins. Place on rimmed baking sheet, bake for 30 minutes. Prepare caramel sauce while souffles bake by whisking brown sugar into whipping cream in small saucepan over high flame. Bring to a boil, boil for 3 minutes. Remove from heat. When souffles are baked and gently removed from oven, pour some caramel sauce on top of each, and serve with remaining sauce if desired. Yields 2 souffles for first serving and, one to share for breakfast the next morning. ;-)

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