If I were his World Cup Chef: Yakubu Aiyegbeni (Nigeria)

This story is #29 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 (even after the 2010 World Cup has ended).

His nickname is The Yak, there are a few different spellings of his name out there, he is the 3rd highest international goal scorer in Nigerian Super Eagles football history and one of Europe's best goalscorers. His English Premier League club Everton consider him such an integral part of their success, they've warned interested parties that their prized 28-year-old striker, Yakubu Aiyegbeni, is expensive.

It's quite an impressive profile for a man who grew up playing street football in bare feet until the age of 12 (when his brother gave him his first pair of boots), and lived in a 3-room apartment with his parents and six siblings in a depressed neighborhood. He claims his upbringing motivated him to want more in life, and work hard for it.

His name translates as Jacob, and by now, more than once journalists have used the reference of Jacob's ladder to metaphorically account for his success. His professional journey began with a Nigerian amateur club, then moved on to Portugal, Israel, and finally to England.

When he first left Nigeria, at 17, he was terribly homesick and would call his family several times a day. Sometimes it was only to ask his mom how to cook something when he was hungry, as in, what to put in the pot with the tomato rice. When asked, later in life and shortly before he was married 2 years ago, if he still cooks his mother's recipes, he admitted he preferred takeout Indian and Chinese meals and (shudder) frozen microwaveable entrees.

Hmm, yes. Surely I hope his Mrs. has nixed all that for him and perhaps their family by now. If not, I actually know a good Italian chef who can make decent ethnic dishes if and when she is so inspired.

Lagos, the upscale Nigerian city where research of my muse's residence last left off, is an exciting port city rich in beauty, tourism, culture and arts (including the center of Nigeria's film industry, Nollywood), and educational institutes. Fine food must take its rightful place in this burgeoning scene.

If I were ~ or had been ~ his World Cup Chef, I think I'd take his tomato rice idea and twist it up into an Eastern-fusion risotto of sorts. From what I understand, the Western African specialty he is likely referring to, Jollof Rice, has Eastern-esque seasonings like cumin, ginger, and even curry powder. It is typically cooked in coconut oil, but sesame oil could easily be substituted to start the recipe. I would include some delicious seafood and diced fresh vegetables with only a little tomato (for a European touch) because, I'm sure by now his wife can make his mom's best tomato rice recipe.

With best wishes for continued success and the joy that he and his family truly deserve, I trust my inspired dish will yield at least one of his beautiful smiles!

"Jollof Fusion" Risotto, for Yakubu Aiyegbeni

3 Tbsp sesame oil
1 cup diced green onion
1 cup diced seasonal vegetables of choice
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp tomato paste
1 Tbsp garam masala or good-quality Indian curry powder, or to taste
Pinch cayenne pepper, or to taste
1 cup Arborio rice
3 cups seafood or vegetable broth (or, 1/2 cup white wine + 2 1/2 cups vegetable broth)
1.5 lbs cooked seafood of choice, cut in small pieces
Sea salt and white pepper, to taste
1/2 cup cilantro leaves, chopped finely
Black sesame seeds, for garnish (optional)

Heat sesame oil in large saucepan over medium flame. Add onion and vegetables, cook until soft, about 10 minutes. Add garlic, ginger, cook another minute. Stir in tomato paste, curry, cayenne. Add rice, stir to coat well. Add one cup of liquid. Stirring constantly, incorporate all liquid, then repeat with one cup of liquid at a time. When rice is completely cooked, gently stir in seafood pieces. Taste, adjust seasoning with salt, white pepper. Stir in cilantro, sesame seeds if desired. Serve immediately. Yields 4 servings.

If I were his World Cup Chef: Keisuke Honda (Japan)

This story is #28 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 (even after the 2010 World Cup has ended).

Considered one of Asian football's brightest and most promising talents, 24-year-old Keisuke Honda led his national team to the knockout rounds in this last World Cup, for Japan's first time on foreign soil. The midfielder-turned-striker scored in matches against Denmark and Cameroon, and came away he-who-captured-the-most-attention during his nation's impressive run in South Africa.

As a result, his club team CSKA Moscow were reported to have entertained offers from Italy's AC Milan and England's Premier clubs Liverpool and Arsenal to poach him away, but for now he remains in Russia.

His young career started as a second-grader, in his home of Osaka, where he played with a local club; his youth career continued through high school. His professional career began with Holland's VVV-Venio club, where he was known as Emperor Keisuke among fans until he transferred to Moscow in 2009, midway through his contract.

The brother of a footballer, nephew of an Olympic canoeist, and cousin of an Olympic and professional wrestler, Honda is perhaps taking both his athletic heritage and game to a juicier level ~ that of fashion/style icon. More women than men reportedly attend Japanese soccer matches because the players are so cool, and Honda is considered one of the hottest among fans.

Honda, whose looks are acclaimed as Beckham-esque for his messy bed-head bleached locks, has been snap-shot on various occasions lately donning tailor-made suits, aviator sunglasses, designer jeans and sandals, and luxury watches on each wrist. One fashion reporter speculates that he and his peers take their grooming and appearance seriously at this hour because, they are contemplating their post-careers ~ they can't play soccer forever.

Food for thought, certainly.

And on that note ... Honda's home of Osaka is surrounded by land on its northern, southern, and eastern borders, and Osaka Bay to the west. Two rivers also flow through the region. The Bay and the rivers may, or may not, have something to do with the fact that conveyor belt sushi, which is sometimes more sophisticated with the use of little wooden boats that float, originated in Osaka.

If I were ~ or had been ~ his World Cup Chef, I'd opt away from sushi to make gyoza ~ pan-fried dumplings ~ that might suit him just as well. My version of Japanese pot-stickers, might surprise and delight his palate with their fashionable, European filling.

AC Milan wasn't able to welcome him to Italy for now but, Milan being the fashion capital of Italy ~ and Honda, fashion icon in Japan ~ all inspire an Italian twist on this Japanese tradition. Spicy Italian sausage, sundried tomatoes, freshly grated Parmiaggiano, minced garlic, and fresh herbs would fill little wrappers beautifully. When dipped in a pink sauce topped with diced black olives, both a stylish and a delicious epicurean statement would celebrate the so-cool-he's-hot, so-hot-he's-cool star ... from whom great things are expected in the future, both on and off the pitch.

East-meets-West Gyoza or, Italian Potstickers, for Keisuke Honda

1.5 lbs hot Italian sausage, bulk or pulled from casing
1/4 cup diced sundried tomatoes in oil, drained
1/4 cup freshly grated Parmeggiano-Reggiano cheese
1 clove garlic, minced
3 Tbsp fresh basil leaves, torn in bits by hand
3 Tbsp fresh flat-leaf parsley, chopped finely
24 gyoza (round) wrappers
Water
Extra-virgin olive oil
White wine + water

Combine sausage, sundried tomatoes, cheese, garlic, herbs in mixing bowl. Fill gyoza by placing a generous teaspoon of filling in center of each wrapper. Fold into a half-moon, sealing edges with a bit of water. Pinch to secure tightly. Coat bottom of large skillet with olive oil and heat over medium-high flame. Place filled gyoza on their sides in pan, be careful not to crowd. Let cook for about 5 minutes, until browned, then add a splash of combined white wine and water. On low flame, steam gyoza until liquid evaporates. Gently remove from pan, keep warm, repeat with remaining ingredients.

While gyoza cook, prepare dipping sauce ~

Homemade or prepared tomato sauce
Splash of red wine
1/4 cup heavy cream
Freshly grated Parmaggiano-Reggiano, to taste
Freshly ground black pepper, to taste
2 Tbsp black Italian olives, finely diced
Pinch of dried Italian herb seasoning

In saucepan, heat tomato sauce with a little red wine. Add cream, heat through. Season to taste with cheese and pepper. Transfer to serving bowl, garnish with diced olives and crumbled dried herbs.

Yields about 4 appetizer servings.

If I were his World Cup Chef: Carlos Pavon (Honduras)

This story is #27 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 (even after the 2010 World Cup has ended).

As a player who has earned the nickname area animal and whose career might very well be in its twilight hour due to an injury that was discovered during the World Cup, Carlos Pavon deserves accolades and recognition for time well spent during his stellar career of the last 18 years.

Having played in his homeland to begin, he eventually transferred to Mexico where he enjoyed success with several teams in both the first and second divisions. He also played in Italy, Spain and, for the Los Angeles Galaxy, in 2007 alongside David Beckham. The duo scored two goals in an away game against New York, during which the highest attendance ever for a Bulls match was recorded. His tenure with US soccer was brief, and he has since returned to Honduras (stopping in Mexico again on the way back), where he now plays.

Pavon is the top goal scorer in the history of Honduran football, and in January 2010 he was named the World’s Most Popular Footballer (of 2009; Steven Gerrard was the award’s first recipient, 2006) by the FIFA-recognized International Federation of Football History and Statistics (IFFHS).

His international career has celebrated 57 goals, the last of which was in January 2010, in a friendly Honduras-USA match at the Home Depot Center (home of the LA Galaxy).

Married with two children, he is considered an exemplary role model of home and family in a country plagued by violence. He works with UNICEF in their campaign efforts to prevent violence against women.

Honduras is situated in Central America, bordered by the Caribbean Sea and the north Pacific Ocean, so local foods like coconut, citrus, tropical fruits (even green/unripe), corn, cheeses, fresh fish, avocados, and plantains typically provide a base for its national dishes. Pavon's hometown, El Progreso, is at a crossroads center where travelers pass through regularly. This has inspired both Honduran and American fast food companies to set up camp there. The little city is now home to Dunkin' Donuts, Popeye's, Burger King, Pizza Hut, Wendy's, KFC and, others (ugh).

I can do better than that, especially because El Progreso lies on fertile land, is an agricultural center where plantations surround the city center, and cattle ranching is a big industry. Farm-to-table-something-Latin-Caribbean would outdo that pedestrian fast-food element any day of the week.

If I were, or had been, his World Cup Chef ~ the one who welcomed him back to Honduras from South Africa, I would absolutely serve up something farm fresh, as an antidote to what he might typically find on the road home.

Guacamole is a popular condiment for foods like carneada (Honduras' version of Mexico's carne asada), tacos fritos, enchiladas, and tamales. Hmm. I did enjoy quite the consulting engagement for several years with the Avocado Board and, became quite the expert at spinning avocados into one of everything, especially themed guacamole.

I'd divine a delicious tropical guacamole for my beautiful Honduran muse, that would be a heavenly compliment for tender citrus-seasoned steak tacos with shredded green fruit. The burst of fantastic, fresh flavors would definitely celebrate my admiration for this fine gentleman, and the good life he looks forward to in the days to come.

Citrus-spiked Steak Tacos with Tropical Guacamole, for Carlos Pavon

2 large, ripe avocados, peeled, pitted, chopped
1 tsp sea salt, or to taste
Juice of one fresh orange
3 Tbsp grated fresh coconut
3 Tbsp finely minced red onion
1/4 cup finely diced fresh (ripe) mango or papaya
Pinch of cinnamon-sugar

Mash avocado with salt and juice. Combine with remaining ingredients in large bowl. Taste, adjust seasonings. Refrigerate with plastic wrap pressed directly on top of dip, until serving.

Juice and zest of two fresh oranges
Juice and zest of two fresh limes
Generous handful of fresh cilantro leaves
1/4 cup vegetable oil
2 lbs fine-quality boneless steak (New York or Spencer), sliced on diagonal

In large zipper bag, place marinade ingredients, mix well. Place steak pieces in bag to coat well with marinade. Let sit for 20-30 minutes. Remove steak from marinade; prepare grill for medium-high heat. Grill steak slices for 2-3 minutes on each side, basting with marinade if desired. Discard marinade.

Warmed corn tortillas
Green papaya, peeled, grated
Green mango, peeled, grated

Serve grilled steak rolled in warm tortillas. Top with guacamole and grated green fruit.

Yields 4 servings.

If I Were his World Cup Chef: Alexandros Tziolis (Greece)

This story is #26 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 (even after the 2010 World Cup has ended).

Just a little behind schedule on this series, I have a burning desire to complete it. Once again, I have chosen a muse that is gorgeous and, was nearly missing-in-action as I searched for facts to craft his story.

Never mind.

Greece's national team is graced with this young god-of-sorts, Alexandros Tziolis. I do have a handful of goods on him to swoon over, besides his appearance (tall, dark, handsome) so, this story and his recipe are in fact keepers.

Here we go ~

His name has a lovely lyrical ring to it. He was instrumental in Greece's win against Nigeria in this 2010 World Cup. He plays in Italy's Serie A for Siena, which is an exquisite Tuscan city.

He hails from Katerini, near the sea, in the Central Macedonian region of Greece's northeastern mainland. Bits and pieces of Macedonia's ancient history are terribly romantic.

In ancient Greece, it is written that Lamia of Athens, a celebrated courtesan, indulged her young lover Demetrius with magnificent banquets. In early letters, Macedonian foods were mentioned in her menus, I guess you would call them. Eventually the Athenians gifted Demetrius with a temple in honor of Lamia under the title of Aphrodite, the Greek goddess of love, beauty, and sexuality. (Aphrodite's Roman counterpart is Venus.)

Macedonian foods were later recorded to include grilled fish and seafood, eggs, oysters (aphrodisiacs, by the way), all "supplemented with wine and half-naked female flutists". (Lamia was a flutist.)

Oh what fabulous stuff. I need to pull something incredibly sensual together here for my Greek muse.

If I were his World Cup Chef, my irresistible offerings would have to be eaten by hand.

Meze / mezes are Mediterranean small plates/appetizers, and are usually finger foods. I love Greek feta cheese and kalamata olives drizzled with olive oil, lemon, and Greek oregano ~ this centerpiece of my platter would be accompanied by triangles of grilled flatbread.

Some hearty protein of sorts will come from savory bites made with phyllo pastry. This item must come from an international or Middle Eastern market. You will suffer my wrath and much agonizing frustration if your phyllo source is an American supermarket.

Phyllo pockets are sublime when filled with a blend of ground lamb and beef seasoned with diced onion, mint, parsley, a smidge of garlic ... and dipped in Greek yogurt swirled with honey. To round out the colorful presentation and add nutrition (for stamina, later), veges like roasted eggplant, bell pepper, and marinated mushrooms are perfect because if one is pinched for prep time, ideally those can be purchased at the same source the feta, olives and, the phyllo were ransomed.

Everything is served with sparking wine on cushy, romantic floor cushions, under dim lights ... and silky napkins ... or, not.

Mezes-platter-worthy-of-ancient-gods, for Alexandros Tziolis

Greek feta cheese, crumbled coarsely
Kalamata olives
Extra-virgin olive oil
Fresh lemon juice
Dried Greek oregano
Grilled flatbread, cut in triangles for serving
Roasted eggplant, bell pepper
Marinated mushrooms

6 sheets phyllo pastry (purchase frozen and thaw in fridge overnight)
Additional olive oil
1 small red onion, finely diced
1 clove garlic, crushed
1/2 lb. each, ground lamb and beef
one handful each, chopped fresh mint and flat-leaf parsley
sea salt, freshly ground pepper

Plain Greek yogurt mixed with desired amount honey, for serving

Prepare large platter or small plates with each individual selection ~ bread triangles for olives and cheese drizzled with olive oil, lemon juice, and crumbled oregano; roasted vegetables; phyllo pockets with yogurt dip, for which recipe follows.

Cook onion and garlic in olive oil over medium flame. When soft, add ground meat. Cook until no longer pink, season to taste with herbs, salt, pepper. Let cool slightly.

Lay one sheet of phyllo pastry on flat clean surface. Brush generously with olive oil, repeat with two additional sheets. Cut pastry from top to bottom (vertically) in four pieces, then cut lengthwise in half for a total of 8 pieces. In lower left corner of each piece, place a spoonful of meat filling, and fold over as if to fold a flag, until a filled triangle is complete. Secure edges with a final brush of olive oil and place on greased baking sheet. Repeat procedure with remaining sheets of pastry and filling.

Bake in preheated 400F oven for 20 minutes, until lightly browned. Serve warm with yogurt dip.

Plates ought to yield 2 servings with some leftovers for, breakfast.

If I were his World Cup Chef: Didier Drogba (Ivory Coast)

This story is #25 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 (even after the 2010 World Cup has ended).

Of all my World Cup muses, if there was one world footballer who most elegantly embodies a hero, it would probably be Didier Drogba.

Unlike many of his peers, his career began relatively later in life. Instead of training at a formal football academy, he made a name for himself playing in the suburbs of Paris. With injuries and other difficulties it wasn't an easy path, but finally he turned the corner toward success. I think our world is a better place for that having happened.

At 32, he captained Les Elephants in this (his second) World Cup. His native Ivory Coast was eliminated in the group stage and, Drogba gave his all for the duration. Coming off the bench during the Portugal match, he played wearing a cast on his broken arm, then he became the first African to score a World Cup match goal against giants Brazil. Finally Ivory Coast beat North Korea but, that marked the end of their run in South Africa.

England’s Chelsea Football Club has been graced with his services since 2004. Drogba is considered one of the world’s best strikers, or at least the most-feared.

With a myriad of well-deserved honors and silverware for individual and club achievements, his contributions to his community ~ and the planet ~ perhaps deserve greater accolades.

He is a modern day peacemaker, to begin.

After 5 years of civil war in his country, via a desperate plea, he inspired combatants to lay down their arms and cease fire. This was just after he led the Ivory Coast to qualify for the 2006 World Cup, their first ever. In April 2010, he appeared on the front cover of TIME magazine, as one of the world’s most influential people.

This summer, with French legend Zinedine Zidane, his co-UN Development Programme Goodwill Ambassador, he launched an Anti-Poverty TV campaign with 8 goals.

With his Chelsea teammates, an anti-malaria campaign for 2010 through the AfricAware organization is underway, complete with cool signature bracelets.

In late 2009, the first project of his Didier Drogba Foundation began when he donated his $3 million Pepsi advertising endorsement to build a hospital in Abidjan, his hometown. Chelsea Football Club followed his lead by adding a very generous donation toward the project. The hospital is scheduled to open this year.

And, this fine gentleman is married and the father of three beautiful children, the youngest of whom dined with Dad at Crustacean in Beverly Hills earlier this month.

This prince among men clearly has exquisite taste.

If I were his World Cup Chef, I'd have too much delicious fun offering an amazing dessert to mirror what a sweetheart he is, and honor his unique heritage.

In his homeland on the south coast of upper-western Africa, bananas/plantains, coconut, and peanuts are apparently found everywhere. He is familiar with life in England so if I divined a pudding, it would likely be well-received. He was brought up mostly in France, so a rich, sophisticated, finishing sauce is called for.

The final creation would taste so incredibly good, he'd have to know that my profound love and appreciation for who he is, got mixed in quite naturally ... I couldn't possibly not add those secret ingredients.

Coconut-Banana Baked Pudding, with Creamy Peanut Toffee Sauce, for Didier Drogba

1/2 cup golden raisins, finely chopped
1/3 cup grated fresh coconut
1 cup water
1 tsp baking soda
5 Tbsp unsalted butter, softened, divided
2/3 cup sugar + sugar for dish
2 eggs
3/4 cup flour, sifted with 1 1/4 tsp baking powder
1 Tbsp vanilla
1 large banana, peeled, thinly sliced

Combine raisins, coconut, water in saucepan; bring to a boil. Remove from heat, stir in baking soda, set aside. In large bowl, cream 4 Tbsp butter with sugar. Add eggs one at a time, stirring well. Fold in sifted flour/powder. Stir in coconut mixture, vanilla, banana.

Preheat oven to 350F. Coat ovenproof bowl or souffle dish generously with 1 Tbsp butter and sugar. Spoon mixture into prepared dish, cover with buttered foil. Bake for 30-40 minutes until inserted skewer comes out clean. Prepare sauce while pudding bakes.

2/3 cup light brown sugar
6 Tbsp whipping cream
1 cube butter
1 tsp vanilla
3 Tbsp golden rum (or fruit juice)
1/3 cup finely chopped roasted peanuts

Combine first 5 ingredients in heavy saucepan, boil for 3 minutes. Stir in nuts before serving.

Spoon or cut warm pudding to serve with sauce. Yields 6-8 servings.

If I were his World Cup Chef: Alexis Sanchez (Chile)

This story is #24 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 (even after the 2010 World Cup has ended).

Alexis Sanchez plays for Italy's Udinese, where fans love him because of his cleverness and trickery. Once hailed by World Football as one of the 50 most exciting teenagers in the sport, many predict he is South America's answer to Cristiano Ronaldo. Known as The Wonder Boy (in Spanish, El Nino Maravilla), he comes Chile's northern capital city, Tocopilla, which means the devil's corner. Uh-oh.

He's a fabulous Chilean muse!

Young Sanchez's career started in Chile and within short order he was signed by Udinese, with whom since 2008, he remains. For now. Recent buzz says that Sanchez has dreamed of playing for England's premier club Manchester United since he was a child. With his recent performance at the World Cup, his dream club is rumored to be very interested in his signature ~ if not now, then soon. Udinese confirmed just last week that he is not for sale.

His favorite mantra is football just has one rule ~ never look back, always look forward. Some say that his opponents have some trouble with that one, once he speeds past them. He says he loves entertaining the fans, doing the unexpected. He probably surprises himself sometimes.

Thanks to extraordinary players like Sanchez, Chile’s two World Cup wins in the group stage ~ a pair of 1-0 successes against Honduras and Switzerland, were his country's first World Cup triumphs outside South America. Our young hero has much to be proud of. Now he is on brief holidays while speculation perhaps goes on without him at the table(s), about the future (and cost) of his career.

Speaking of tables, I imagine that the food in his native Chile must be exquisite. Influences have mostly Spanish accents, and are added to Middle Eastern plus European including Germany, Italy, Croatia, and France. Its long South Pacific coastline offers gifts from the sea for splendid signatures, enhanced by Chileans' unique relationships with the local waters. Fresh fruits and vegetables from varied agricultural terrain add color, beauty, and nutrition. As the largest South American producer of wine, many traditional dishes are prepared and accompanied accordingly.

If I were his World Cup Chef, I would have a field day divining something that bridged Chile with Italy in the most delicious of ways. I would take fresh fish that was like Chilean Seabass, and doll it up with a savory-herb coating. It would be lightly sauteed and finished with crisp white wine, capers, and red olives. On the side would be a chopped salad with seasonal vegetables and fruits, including silky avocado, one of Chile's finest gifts, for certain.

With more of that wine at the table (young Sanchez is 21), this summer meal becomes as swoon-worthy as one of Chile's most promising, rising stars.

Seabass and Summer Salad with Chilean-Italian Flair, for Alexis Sanchez

Extra-virgin olive oil
White balsamic vinegar
4 striped seabass, halibut, black cod, or mahi-mahi steaks, 1" thick
2 cups dried breadcrumbs, seasoned with sea salt and freshly ground pepper
2 Tbsp finely chopped fresh basil or 1 Tbsp dried basil
Additional oil for cooking
3 Tbsp capers, drained
1 cup large olives, pitted if desired (red olives from Bari, Italy are preferred)
Chilean white wine of choice ~ Chardonnay, Savignon Blanc, etc

Preheat oven to 400F. Whisk oil and vinegar in shallow dish and coat fish, then dip in seasoned bread crumbs mixed with basil. In large ovenproof skillet, cook fillets in olive oil over medium flame until lightly browned, about 2 minutes on each side. Add capers and olives, then pour about 2 cups wine all around pan contents, stir up loose browned bits. Place pan in oven to finish cooking for about 15 minutes. Fish will flake easily when ready. Serve fish with pan juices, with salad. Yields 4 servings.

For Salad ~

• Sprinkle chopped strawberries or other berries with a little sugar and stir with a splash of water. Mash lightly and mix with a bit of balsamic vinegar and olive oil for dressing, set aside.
• Combine any mix of baby greens/spinach/arugula, with diced nectarines, peaches, plums, apricots.
• Tear a few basil leaves and add to mix.
• Add 1 medium ripe (peeled, pitted, diced) avocado
• Drizzle with dressing and toss gently to combine.
  

If I were his World Cup Chef: Lucas Neill (Australia)

This story is #23 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 (even after the 2010 World Cup has ended).

It would have made sense to feature Australia as one of my first stories in this series. The country and I really do love each other, since many years ago the first true love of my life was an Australian man. I continue to very much love my friends I am still connected with Down Under and, am very pleased to now finally write about their star captain and defender, Lucas Neill.

Since 1996 he has been a Socceroo, when he debuted for Australia's national team at age 18. In his pro career he has played almost exclusively in England, until this last January when we transferred to the Turkish club Galatasaray, joining another Australian teammate Harry Kewell.

In a fabulous interview prior to South Africa, the handsome skipper (showing off his winning smile and great voice) spoke about how proud he felt to lead one of Australia's best teams in history, in his second World Cup. To know that at least 40,000 Australian fans came to attend their first match against Germany and other crowds attended for subsequent matches, made him feel all the more privileged to be the first player in line to the field and "the last face shown during the anthem".

In a country where Rugby (three genres: Australian Rules football, Rugby League and Rugby Union), cricket, tennis, and even basketball traditionally prevail in popularity, Australia does get credit for having been one of the first national teams to qualify for this 2010 World Cup. Neill has enjoyed his commitment as a confident leader who is admired and respected for his composure and wealth of experience. He proudly admits taking pages from other respected leaders' books, including that of Australia's Prime Minister and, his first example in life ~ his mum (with, respect to Dad).

It is likely that his mother has also set the bar for leadership in the home, which quite possibly he and the mother of his 2-year-old twins, now share.

Australia has high hopes for hosting the 2022 World Cup, and Neill thoroughly supports this grand possibility, seeming to indicate that to begin, the food and hospitality will make Australia shine in spectacular ways. I have to agree with him. Australians are in fact some of the most hospitable and loveliest people I have ever known and, their barbeques are really some of the best.

If I were his World Cup Chef, I think honoring his esteemed place in Australia with something on the grill paired with something reminiscent of Turkey where he plays, would fare really well. I'm thinking lamb with figs, just for fun and, for the yum factor.

Lamb loin, rib, or even shoulder chops are sublime on the grill, seasoned only with a little salt, pepper, crushed rosemary, and drizzled with extra-virgin olive oil (perhaps Greek unless you can find Turkish; or even better, use California's). You may also wish to consider butterflied leg of lamb, which would be even more Australian-esque. Whole Turkish figs are available at Farmers Markets right now and are incredibly delicious grilled whole or split. If the entire entree was drizzled with honey and served with a gorgeous salad and crusty bread (with more of that olive oil), this meal enjoyed al fresco would celebrate the best of summer and, one of the World Cup's most yummy heroes.

Grilled Lamb and Figs Feast, for Lucas Neill

Lamb of choice for persons in party (have butcher assist with selection and grilling details)
1 lb or more of fresh Turkish figs, left whole or split (if very ripe, leave whole for grilling)
Sea salt
Freshly ground black pepper
Extra-virgin olive oil
Fresh rosemary leaves, chopped or, crushed dried rosemary leaves
Honey
Fresh green salad and crusty bread, for serving

Season lamb with salt, pepper, and rosemary. Prepare grill for medium-high heat, and cook lamb for desired doneness. When lamb is almost ready, place figs on grill, brush with olive oil, and cook until very soft. Place meat and figs on platter, and drizzle as desired with honey. Serve with salad and bread, passing additional olive oil and honey at table. Number of servings yielded depends on portions of lamb prepared.

If I were his World Cup Chef: Park Ji-Sung (South Korea)

This story is #22 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 (even after the 2010 World Cup has ended).

When it comes to cleverly wrapping food twists around the World Cup, it's better late than never for my last 11 muses to get the time, attention, and the inspired recipe they deserve.

South Korea surprised fans in the tournament, with captain Park Ji-Sung having played a significant role in their advancement to the rounds of 16. Uruguay admitted that Korea has come far as a football nation, and felt that its team fought hard for their victory that eliminated Korea.

At 29, Park may have played in his third and final World Cup, but he knows what this 2010 call has meant to his country. By now he is one of the highest-profile Asian players to enjoy grand international success. Everyone from his national coach to rabid local fans who weathered bitter weather to come outdoors and watch matches on big screen TVs, believes that their national team's future looks brighter than it ever has.

His own professional career has certainly been an inspiration to Korea's native sons. He is considered a tireless midfielder and is nicknamed a double-hearted oxygen tank, as he seems to never stop running. He began playing in neighboring Japan, then transferred to the Netherlands. Five years ago he made a spectacular landing at Manchester United. With England's Premier club his important firsts as an Asian player include the opportunity to have once captained the team, and to play in a Champions League final. He was the first Korean player to win the UEFA Champions League, in 2008.

Already considered by many to be one of Korea's legendary athletes, he is known and respected as being very polite, kind, and the passionate heart of Manchester United by fans, staff, and especially teammates. He also speaks English quite well.

I loved finding food notes while discovering the one-and-only documentary about the personal Park. As a youngster he was thought to be too small to be a good athlete. His mother said, We thought in the least we'd be able to feed him all the meat we could, so his father quit his job and became a butcher. We never sold the best quality meat, it all went to Ji-sung. Another note indicated that he caught and ate frogs to get bigger.

If I were his World Cup Chef, I'd nix preparing (legs of) frog ~ not my strong suit anyway. Beef is regarded as the most prized of all meats in Korea. I'd revisit that best quality level once reserved for him, just so he'd know how special he continues to be.

My savory Korean-style-glazed steak sliders would be delicious ~ and fun ~ served up alongside multi-colored oven-baked fries since in England, chips can go with everything. The East-meets- West that I used for his DPK counterpart would be my theme again.

My pure intention would still be to make the world smaller, by bringing internationals to the table around something incredibly delicious.

East-meets-West Steak Sliders and Fries, for Park Ji-Sung

1 lb. mixed purple/red/Yukon gold potatoes, scrubbed, sliced for steak fries, patted dry
Vegetable oil
Asian spice rub (i.e., NoMU) or sea salt

1 Tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, crushed
1/2 cup pure maple syrup
1/2 cup soy sauce
1/3 cup chopped scallions

2 lbs high-quality (boneless) Spencer steak
Asian (ideally Korean) spice rub, i.e., NoMU
Extra-virgin olive oil
White cabbage, shredded
Bakery-fresh miniature sandwich/dinner rolls

Preheat oven to 475F. Line baking sheet with foil, and coat lightly with cooking spray. Toss potato pieces lightly with vegetable oil and spice rub or salt, transfer to baking sheet, in single layer. Bake for 25 minutes, until lightly browned.

In saucepan over medium flame, heat sesame oil. Cook ginger and garlic for 30 seconds, add syrup and soy sauce. Cook until reduced and thickened to a glaze, about 15 minutes. Stir in scallions.

Prepare grill for medium-high heat. Rub steaks with spice rub and a little olive oil. Grill about 6-8 minutes on each side, or until desired doneness. Slice steak on the diagonal into small pieces.

Serve sliders by placing shredded cabbage on rolls, top with meat pieces, spoon glaze over. Enjoy with oven fries on the side.

Yields 4 servings.

If I were his World Cup Chef: Miraslov Klose' (Germany)

This story is #21 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.

Miraslov Klose has surely been one of Germany's biggest heroes in his third World Cup. My biggest regret of their losing to Spain in the semifinal was that I didn't get to see his fabulous front-flip celebration again. I had hoped he'd get to perform again tomorrow, maybe celebrating with at least one goal in the third-place match with Uruguay, but just heard that he has a back injury and may not play. I do not like when that happens.

On a more typical day, Klose is universally admired and respected as a quiet, modest player dedicated to maintaining perfect fitness and always giving his best, allowing his results to speak for themselves. With numerous awards for his talent especially regarding goals scored in international matches and World Cup finals, he is one goal away from surpassing the FIFA World Cup record of 15. His current back injury is most unfortunate, as at 32, this is likely to be his last World Cup.

He plays for Bayern Munich which has always been my favorite German Bundesliga team since Luca Toni transferred there from Italy (he's now returned to Italy). Toni and Klose were quite the duo of strikers at one hour and, even enjoyed Oktoberfest with their other teammate buddy Franck Ribery. This photo was my first introduction to Klose.

The brilliant striker has an interesting ethnic heritage. Born in Poland, his father is of German descent, so he holds German nationality. He says he prefers to be considered European. He and his (Polish) wife are the proud parents of twin sons.

If I were his World Cup Chef, I would want to prepare something comforting, to welcome his return to Germany after an emotional, exciting, and likely exhausting month in South Africa.

At the home of German friends years ago, I enjoyed one of the most splendid meals ever ~ pork roast and homemade apple sauce, served with braised red cabbage. I believe that it was so incredibly delicious because pure joy and pleasure permeated their kitchen and dining room while it was prepared and served. A meal of simple foods was elevated to a spectacular feast, as we all enjoyed a sublime evening of conversation and laughter at their table.

With that same tenderness and pure intention, I would be honored to place a meal like that one on the table of this fine gentleman and his lovely family. I would want to gently remind him that truly, at the end of the day (and the World Cup), what really matters in life is right in front of him.

Feast of Pork Tenderloin, Red Cabbage, and Fresh Apple Sauce, for Miraslov Klose

1 Tbsp butter
2 lbs. green, Golden Delicious, or Fuji apples, peeled, cored, coarsely chopped
3 Tbsp brown sugar
1 Tbsp ground cinnamon
1 tsp freshly ground nutmeg
1/4 cup water

2 whole pork tenderloins, about 1 lb. each
Extra-virgin olive oil
Sea salt
Freshly grated black pepper
Fresh thyme leaves
2 cups fruity white wine, like Chardonnay

3 Tbsp butter
1 head red cabbage, cored, thinly sliced
1 small red onion, thinly sliced
1/3 cup apple juice or cider
Pinch of caraway seeds (optional)
2 Tbsp apple cider or white balsamic vinegar
Salt and pepper

Heat butter in large saucepan over medium heat for applesauce. Place apple pieces, sugar, spices in pan and stir to coat apple pieces evenly. Heat through then add water and stir again. Lower heat to simmer, cook just until apples are soft, about 30 minutes.

Preheat oven to 425F. Coat bottom of large, heavy ovenproof skillet with oil over medium-high heat. Sprinkle pork with salt, pepper. Place in hot skillet and brown on all sides, cooking for about 8-10 minutes. Remove from heat, sprinkle with thyme, pour wine around sides of pork and place in oven. Roast for 13-15 minutes, until thermometer inserted in thickest part of roast reads 150F; prepare cabbage while meat cooks.

Melt butter in large skillet over medium heat. Add cabbage, onion, juice, seeds. Stir, heat through. Add vinegar, cover, and simmer for 15-20 minutes until cabbage is tender. Season to taste with salt and pepper.

Carve roasted pork on the diagonal. On serving platter, place cooked cabbage. Arrange pork slices atop cabbage, pour pan juices over pork. Spoon applesauce around edges of cabbage and pork to serve. Yields 4-6 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

If I were his World Cup Chef: Wesley Sneijder (Holland)

This story is #20 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.

Wesley Sneijder, the Netherlands' small but mighty midfielder, is making grown teams like Brazil cry in this World Cup. So far he has scored 4 goals in this tournament and, Holland has not lost a match yet. Never mind that his last goal against Brazil was a very strong one hit with his head, I think my muse feels just fine.

Tomorrow the Oranje bring high hopes and energy to their semifinal match with Uruguay and, in a beautiful story by FIFA, it is already written that the rest is history for the Dutch. In honor of the Dutchman Jan van Riebeeck, founder of Cape Town and his countrymen, Sneijder and Team Holland can count on the support of South Africa this week.

The handsome hero in Dutch orange was born just 26 years ago, to a football family. His father and older brother were also players, as is his younger brother who is in the youth league for Ajax, one of Holland's best clubs. Fast and precise, Sneijder is ambidextrous and the #1 choice for free kicks as he rarely ever disappoints.

His stellar young career began with the youth league of Ajax, then with two other Dutch players he transferred to Real Madrid. In 2009 Italy's InterMilan coveted him enough to offer a very generous salary, and he has easily become one of Inter's top stars, enjoying a host of club and individual awards all along the way.

To my own personal chagrin (but, I've forgiven him by now), he scored two of the three goals against Italy (my first love) in a 2008's UEFA Euro Cup match; Italy scored none. That was however, when Holland first hit my radar even though their run ended at Euro's quarterfinals. Many of us knew how powerful they'd be in these 2010 rounds and, I'm very happy for them since Italy did not meet them this time!

Besides his InterMilan winning the Treble this last season and now Holland being a tremendous favorite in the World Cup finals, Sneijder is also having a really good year on a personal note. He recently got married in March to a stunning woman with a very long name, in one small and private ceremony. I understand that the happy couple have plans to have a more glam affair in Italy, later in July.

This all calls for some celebratory food and, that would be my post.

If I were his World Cup Chef, I would offer a fabulous late-night snack, since final matches begin around 9 at night in South Africa. I'm borrowing some of Holland's local ingredients and spinning them into something I positively love, so preparing this with tremendous joy will be so easy.

Holland's incredibly delicious cheeses include Gouda, Edam, and Leyden (sublime with caraway or cumin seeds). Typical cuisine is naturally influenced by its local agriculture, so fresh seasonal fruit will pair beautifully with cheese. Other continental/global influences also shape their cuisine ~ fine ~ my cookie of choice probably came from Germany or Scandinavia.

Exquisite soft cheese topped with summer chutney on a homemade gingersnap cookie makes eyes will roll back in heads because, it is so very good. A sure-winner for any celebration, it especially livens up a World Cup party when enjoyed with a filled Champagne flute and, a seemingly-endless list of things to celebrate ... like the ones Wesley Sneijder holds.

Fresh Summer Chutney with Dutch Cheese and Gingersnaps, for Wesley Sneijder

Prepare chutney:
1 1/2 lbs just-ripe summer pitted fruit, diced (i.e., peaches, plums, apricots, cherries)
1/2 cup raisins
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/2 tsp cinnamon
1/2 tsp freshly-ground nutmeg

Combine all ingredients in medium saucepan. Bring to a boil. Reduce heat to low, simmer for 30-40 minutes, stirring occasionally. Chutney is ready when liquid is reduced and mixture is thick and sticky. Cool to store and refrigerate in glass container, or serve at room temperature. Yields about 2 cups.

Prepare appetizer:
Fresh chutney
1 small wheel Dutch gouda cheese, red rind removed
Purchased or homemade gingersnap cookies (see Dec 9 post)

Top cheese with desired amount of chutney and heat in 350F oven or microwave just until cheese is soft but not melted. Serve with small knives for guests to spread cheese with chutney on cookies. Yields 8-10 appetizer 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

If I were his World Cup Chef: Michael Bradley (USA)

This story is #19 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.

Earlier in this series I admitted that my nicest problem to date had been choosing one muse only for Spain. David Villa has turned out to be his national team’s golden boy as Spain heads to its semifinal match with Germany this week.

Team USA posed a different type of challenge for me (whole separate story) so here we are, the day after 4th of July, when I am craving the apple pie that was missing at our party yesterday, come to think of it ... Michael Bradley has suddenly popped up on my radar. He is one of the most promising stars for the future of the US team, so I am sure he won’t mind my delay in telling a story for him now.

Celebrating his 23rd birthday the end of this month, our handsome American is the son of the current US national coach, Bob Bradley. His latest claim to fame was scoring his eighth international goal in the US’s controversial match with Slovenia on June 18, which tied the match 2-2 and kept USA on their successful journey to the next rounds.

Perhaps unusual for an American player, the young Bradley was drafted as a 16-year-old with (MLS) Major League Soccer's MetroStars (now the NY Red Bulls) through a youth program called Project-40 which encourages early (pre-college) player entry into MLS. Up until just about that time, he had been training at an Under-17 academy in Florida, which prepares youth for the US national team.

In between all that (2004) and this World Cup, he played in Holland, as the youngest US player ever sold by MLS and has since moved on to Germany's Bundesliga, where he intends to stay with his current club Borussia Monchengladbach until 2012. He has been instrumental in leading the US to impressive victories in the 2007 Gold Cup CONCACAF, the 2007 FIFA Under-20 World Cup, the 2009 Confederations Cup in South Africa and, in US qualifying rounds for this 2010 World Cup.

Being the target of both criticism and praise as the coach's son, I am most endeared by the praise. Complimentary journalists have hailed him as having a knack for being in the right place at the right time, mature beyond his years, heady, passionate and, a soccer junkie since he has apparently followed AC Milan (my favorite Italian club) very closely from the time he was 6 years old.

I predict that he will be enjoying a long, incredibly successful adventure ahead, and that we will all be expecting more great things from him.

If I were his World Cup Chef, I would want to put something summery and beautifully American on the table. I hope he doesn't mind that I can't really get past that apple pie idea. I'm thinking more like a mix of fruit, to include summer cherries and blueberries that are so tempting right now. I'd top it with a buttery and mildly sweet&spicy crumble topping and suggest it be served with ... perhaps some still-delicious homemade vanilla ice cream that someone made for the holiday yesterday but, is leftover because everyone was too full from the barbeque buffet.

In that case especially, I think he wouldn't be able to resist a second or third or fifth or seventh serving. There might still even be enough to share with Dad if he wanted or, not.

Summer Fruit Crisp in Red, White, and Blue, for Michael Bradley

3 Fuji apples, peeled, cored, sliced
2 cups fresh blueberries
1 cup fresh cherries, pitted
Juice of one fresh orange
1 Tbsp cinnamon-sugar

Toss fruit with juice and cinnamon-sugar. Preheat oven to 375F, coat square glass baking dish with cooking spray. Place fruit in dish and prepare topping:

1 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup old-fashioned oats
1/4 cup GrapeNuts cereal or toasted wheat germ (optional)
2 tsp cinnamon
1 tsp freshly-ground nutmeg
3/4 cube (6 Tbsp) butter, melted

Combine all ingredients except butter, in large bowl. Blend melted butter into mixture, combine well. Spoon topping evenly over fruit. Bake for 25-30 minutes until topping is lightly browned. Serve warm, topped with favorite ice cream if desired. Yields 6-8 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

If I were his World Cup Chef: Sulley Muntari (Ghana)

This story is #18 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.

How could I not know that the World Cup emotional rollercoaster would continue for me, even after my first two loves (Italy and France) went home? I am having a really hard time seeing some of my favorite, beautiful, grown men overcome with emotion and, cry.

That would include Sulley Muntari, 25, who scored Uruguay's only regulation time goal ~ a bullet from 40 yards away ~ in their final match (and, fyi, had also looked quite irresistible in June's Vanity Fair issue clad in only his briefs). I couldn't bear it, I had to turn off the TV as Ghana left the field after the quarterfinal with Uruguay yesterday, having lost in penalty kicks.

Even though my beautiful muse has not perhaps been the favorite darling of his national team coach (Friday was his first start in this World Cup), he plays with tremendous pride and passion and always promises his 100%.

He loved what it meant to be Africa's final reps in the tournament and said, It's like you are playing behind your house. You have all the people, all the continent behind you so it is a good feeling. I was moved to read this story (with photo) of how the team was invited to Nelson Mandela's home after their last match, with gratitude that they had truly won the hearts of their continent. By now they have returned to Ghana with their heads held high.

Muntari has spent most of his professional career in Italy, which is of course what originally endeared him to me. Other than time with youth teams in Africa and a short spell in England, he played with Udinesese for five seasons, and he has now been with InterMilan since 2008.

His homeland Ghana is a nation of tremendous diversity, and the food culture figures accordingly. Flavors are quite sophisticated with enthusiastic experimentation of exotic ingredients, notes, and textures. Sweets and desserts do not appear to be typical specialties, even though cocoa is one of the country's top cash crops ~ often called black gold.

Never mind that chocolate might not yet be a Ghanaian signature, it may become so once he tastes my inspired recipe.

If I were his World Cup Chef, I would have to bake a chocolate cake, one with the absolute essence of feel-better ~ that of sunny orange. Italy loves the combination of orange and chocolate, and he has said that he has settled well in my motherland. I would start with my simple chocolate cake recipe, and twist it up with orange in the batter and the glazed topping. Then I would dip fresh orange segments in dark African chocolate and pose them on top, in a design that looks like swirling sunshine.

My heartfelt intention would be to remind him that a bright, cheery, and hopeful spring will indeed follow the winter he may be experiencing right now.

Feel-better Chocolate Cake with Orange, for Sulley Muntari

1 cup flour
1/2 cup fine-quality dark cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly-grated nutmeg
Zest of one fresh orange
1/2 cup vegetable oil
1 Tbsp vanilla extract
1 egg
1/2 cup milk
1/2 cup warm or cold strong coffee

1/2 cup heavy cream
1 fine-quality milk chocolate bar, broken in pieces
Juice and zest of one fresh orange, for glaze
Segments of one fresh orange, patted dry, dipped in dark chocolate, chilled

Preheat oven to 350F. Coat 8" round cake pan with cooking spray. Line pan bottom with cut-round-to-fit paper towel or parchment paper.

Sift together first 8 ingredients into large mixing bowl. In separate medium bowl, combine zest, oil, vanilla, egg, milk. Stir into dry ingredients. When just blended, add coffee; stir until all ingredients are well incorporated.

Transfer batter to prepared pan. Bake for 30-35 minutes until tester inserted comes out clean. After 30 minutes, when cake is cool, turn out onto large plate and peel away paper towel/parchment.

Prepare glaze by heating cream in small saucepan until just hot. Add chopped chocolate and stir until chocolate is melted and creamy, remove from heat. Stir in orange juice and zest. Gently pour over cake, allowing excess to drain over sides of cake. Place chocolate-orange segments on top of cake in design that resembles sunshine rays. Chill for at least two hours before serving.

Yields 8 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, 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

If I were his World Cup Chef: Cristiano Ronaldo (Portugal)

This story is #17 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.

Portugal is out. I know.

Cristiano Ronaldo however, never really is.

Of all 736 original players in the tournament, he is likely the one with the highest profile, highest salary, and one of the most fan-popular. Read on please, he is also the generous and open-hearted one, even though non-fans might doubt that.

At 25, Portugal’s captain and Real Madrid’s superstar is not only a world-renowned and top-class player, he is author of his own autobiography, Emporio Armani’s new model, and with his sister, owns two fashion boutiques called CR7. His often-stunning head-to-torso (sometimes even head-to-toe!) image is iconic the world over.

When he was 12 he began playing with Portuguese giants Sporting CP’s youth clubs, requiring he leave home to be in Lisbon. He was signed by England’s Manchester United at age 18, has since won all kinds of titles and awards in Europe, and is hailed as the best player in Manchester United’s history. In summer 2009 he was handed his #9 Real Madrid jersey, cheered by 80,000 fans.

In another life, he is the baby of a family that is extremely important to him. His older brother, two sisters, and especially his mom, are very close in heart and still protective of the child they all raised in a very small, humble home in Madeira. He was named Ronaldo by his father who admired Ronald Reagan. His father died about 5 years ago of alcoholism so, he does not drink at all.

When I first began researching my prospective muses, I found an article about him, written by the owner of a children’s soccer camp who was associated with Portugal’s national team. The story unfolded, through a series of complicated events, that this man was called upon to connect a certain teenager, Brandon, dying of cancer, with his idol Cristiano Ronaldo. Long story short, Ronaldo called Brandon on a day his family was present, and followed up with texts to encourage the young man. Upon Brandon’s death, as condolences he sent his boots and jersey which were later bronzed at the boy’s mausoleum, with his moving telegram message to the family. On the very last page of his daily journal, Brandon had written, I spoke to Ronaldo, I can now go to heaven.

My beautiful muse is feeling broken after Portugal's loss to Spain on Tuesday. While he loves to cook, I'm sure that if I made something amazing for him he would just feel so much better.

His home Madeira is an island located in the Atlantic not far from Morocco, so I'm already thinking sweet and spicy. Then, yes, his fitness trainer only allows moderate portions of dessert, and only after lunch.

Afternoons work for me.

If I were his World Cup Chef, I would pinch the idea of traditional Madeira honey cake, and sensualize it up with juicy peaches, scarlet plums, and dreamy spiced cream on top.

How sweet would it be to serve it up in bite-size pieces as finger food?

That would be my job.

Summer Afternoon Special (I mean, Peaches and Cream Cake), for Cristiano Ronaldo

1/3 cup water
1/3 cup sugar
1 1/2 Tbsp cornstarch
2 1/2 cups fresh chopped peaches
1/2 cup fresh chopped red plums

Whisk water, sugar, cornstarch until smooth in medium saucepan. Place over medium-high heat, stir until slightly thickened, about 3-5 minutes. Add fruit pieces, and stir until mixture is heated through, about 5 more minutes.

Preheat oven to 400F degrees. Coat 8-inch square glass baking pan with cooking spray. Pour cooked fruit mixture into pan; prepare cake batter.

1 cup flour
1/2 cup sugar
1 1/2 tsp salt
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp freshly grated nutmeg
1 egg
1 Tbsp pure vanilla extract
1/2 cup whole milk
1/2 cup (1 cube) unsalted butter, melted, slightly cooled

Combine first 6 ingredients in large mixing bowl. In medium bowl, whisk remaining ingredients. Blend gradually into dry mixture, incorporating all ingredients well until smooth. Spread cake batter evenly over fruit in pan. Bake for 25-30 minutes, until cake tester comes out clean / cake is lightly browned on top. Let cool completely.

With electric mixer, beat 1/2 cup heavy cream with 3 Tbsp powdered sugar, 1/2 tsp cinnamon, 1/4 tsp freshly grated nutmeg, until stiff peaks form. Top cake with whipped cream. Serve in desired manner ... Yields 2 generous servings with leftovers.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, 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

If I were his World Cup Chef: Roque Santa Cruz (Paraguay)

This story is #16 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.

It wasn't easy to watch Paraguay draw with Italy (my first love) a couple weeks ago. It was, however, not so difficult to lay eyes on my first love's opponents because I had never done that before and, whoa.

It didn't break my heart when Paraguay got to advance to the next round, I just had hoped Italy would move forward too. But, hmm, by now, Paraguay has quite consoled me.

I wasn't at all surprised to learn later that striker Roque Santa Cruz, who became my muse-in-waiting that first morning, had been voted the 2006 World Cup's sexiest player by two German publications, quite possibly because he was playing for Bayern Munich at the time. In 2004, he was the subject of a German pop band's son called Ich Roque.

Born in Paraguay's capital city Asuncion, he joined local youth team Olimpia at age nine, and made his professional debut with the first team at age 17. He signed with Bayern Munich at age 18 and has since played for two English teams, including Manchester City, his current club. This is his third (and he thinks his last) World Cup.

At 28, he is a well-seasoned and highly-regarded veteran football ambassador for his country, having set a powerful course for young Paraguayans to follow, regarding playing abroad with Premier / European Champion club teams, and triumphing in world tournaments as well.

To the chagrin of his lady German fans in particular I'm sure, he is married to the lovely Giselle who is the sister of one of his former teammates, and they have a son and daughter.

Tomorrow's match with Japan will determine whether Paraguay stays in South Africa. My bets are with him and his team and, that means that he himself must step up to do something striking ... he hasn't done that yet in this tournament.

Hello!? I would like to know who is feeding this man.

If I were his World Cup Chef, I would love to mix up some flavors and traditional ingredients into an eye-pleasing plate that would be so delicious maybe he couldn't help be reminded of the home that loves him, for inspiration.

Typical South American staples ~ corn, cassava, cheeses, yerba maté, steak Milanese, grilled meats, citrus, tropical fruits and vegetables ~ are all present in Paraguayan cuisine. The regional cuisine is influenced by western Europe, as it is in neighboring countries Argentina, Brazil, and Uruguay.

Never a problem to put something Italian on the table! The chicken lightly compliments the seasonal fruits and vegetables that are roasted in lime, and everything is finished with a simple orange vinaigrette.

Wouldn’t I love to see those gorgeous dark eyes widen at a first taste of this ...

Chicken Milanese with Roasted Corn&Mango Salad, for Roque Santa Cruz

1 ripe mango, cut in small cubes
Fresh corn cut from 2 cobs
1 small red onion, diced
1 cup jicama cubes (small)
1 red bell pepper, cored, seeded, diced
1 cup pineapple cubes, well-drained
Vegetable oil
Juice of 1 lime
1/2 tsp sugar
1/2 tsp salt
Juice of 2 fresh oranges
1/4 cup extra-virgin olive oil

2 boneless chicken half-breasts, pounded thin
1/2 cup flour seasoned with salt and pepper
1 egg, beaten
3/4 cup dried bread crumbs
3 Tbsp freshly grated Parmeggiano-Reggiano cheese
Vegetable oil

Preheat oven to 425F and line baking sheet with foil, coat with cooking spray. Toss mango, corn, onion, jicama, pepper, pineapple with oil, lime juice, sugar, salt in large bowl. Place on baking sheet, single layer, and roast for 50 minutes, stirring after 25 minutes.

Coat chicken pieces with seasoned flour, dip in egg, and finally coat firmly with bread crumbs mixed with cheese. In skillet over medium flame, heat 1/4” oil until hot, cook breaded chicken about 3 minutes on each side. Transfer to plate lined with paper towels for absorbing excess oil. Keep warm until serving.

Transfer roasted vegetables/fruit to large bowl. Whisk orange juice and olive oil, toss roasted mixture with some dressing, reserve some. Plate servings with one piece Milanese and salad alongside. Drizzle remaining dressing over Milanese and serve immediately. Yields 2 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, 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

If I were his World Cup Chef: Thomas Sorensen (Denmark)

This story is #15 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.

Since Denmark has joined my first two loves having returned to their respective homeland(s), I half-thought of just making something for the Danish team to console them. However, that would not resonate with my intention to honor one player alone as my muse.

Not being that well acquainted with Denmark's team at all, I just went through the FIFA team roster to see who got my attention first. How telling. Goalkeepers are listed at the top. I have not mused over a goalkeeper yet.

Until now.

Thomas Sorensen almost didn't make the starting 11 for his national team in this World Cup, having suffered a dislocated elbow this last April in a match between his current English Premier League club Stoke City, and Chelsea. He was in such pain after another player slid into his arm, he had to leave the field with an oxygen mask. He didn't require surgery and, ends his story to say that he is grateful he doesn't have to have his elbow re-located every day, seeming to indicate that it wasn't his favorite way to spend a day. He is equally grateful that he won the race against time and made it as a starter for his second World Cup.

Love an attitude like that.

Denmark's run in the tournament had its own challenges besides clashing with world-class opponents like the Netherlands (and, finally being surprised and ousted by Japan).

He was not likely the only one that had strong opinions about the vuvuzuelas which caused a constant high-pitched din throughout the matches, and it forced him and others to be clever about their strategies. The goalkeeper must shout commands to his defenders, especially when a 'wall' is created to block free kicks by their opponent. The strategies usually take place in the moment on the field but, these matches in South Africa forced players to be more creative and forward-thinking with planning before the matches. While on the field, Sorensen needed to use eye contact and sign language to communicate since his shouts could not be heard.

He probably wished he could have communicated telepathically. I could have helped him with that.

Meanwhile, his vacation gets an extension which I trust he may also be grateful for ~ he might appreciate the rest before he and Stoke City get back to work. While he's relaxing with she-or-they-who-are-in-his-life (I could not find any information about the personal Mr. Sorensen), I think he would enjoy this recipe that I just love.

If I were his World Cup Chef (or, had I been his World Cup Chef), for breakfast or dessert I would serve something reminiscent of my favorite Danish dining experience ever. Year ago, on the way to San Luis Obispo one weekend, my friends and I stopped to eat at Andersen's in Buellton. Their cherry bread pudding, made with day-old Danish topped with homemade cherry sauce, was so incredibly delicious, we stopped on the way back to have more. I had the cookbook and recipe at one time, but here is my rendition which is not quite the same but, really quite good.

It ought to help cure whatever ill might be lingering for my handsome hero ~ elbow or, heart.

Danish Bread Pudding with Summer Berry Sauce, for Thomas Sorensen

4 day-old Danish (fruit-in-center) pastries
2 cups whole milk
3 eggs
1/3 cup sugar
1/3 cup water
3 cups fresh berries, any variety
1 tsp cornstarch
1/4 tsp ground cinnamon
1 Tbsp fresh lemon juice
1 tsp vanilla
2 tsp Amaretto or Frangelico liqueur
1 tsp butter
2 cups fresh berries

Preheat oven to 375F and coat glass square baking dish with cooking spray. In large bowl, tear pastries into pieces, stir with milk. Add eggs one at a time, combine well. Transfer to baking dish. Bake for 30 minutes and allow to cool slightly. Make berry sauce while pudding bakes.

In small saucepan, cook sugar in water until dissolved. Pour simple syrup over pint of berries; mash berries. Press through fine sieve into small saucepan, discard solids. Over medium flame, stir pureed berries with cornstarch, cinnamon, lemon juice until thickened. Remove from heat, add vanilla, liqueur. Swirl in butter then stir in fresh berries. Spoon pudding into serving dishes, top with warm fruit sauce. May be served cold and/or as a breakfast meal. Yields 6-8 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, 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