If I were his World Cup Chef: Ryan Nelsen (New Zealand)

This story is #10 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.

New Zealand's team captain, Ryan Nelsen, was born on my birthday, October 18 ~ just a few years later ;-).

His hometown is Christchurch, where I first landed the one time I visited his fabulous country. He has spent considerable time in the US and his wife is American. Here he is with his first son Max. His second child might possibly arrive any minute and, he absolutely plans to fly home from South Africa to England if he/she does.

I couldn't not be inspired to write about (and cook for) him.

In New Zealand rugby, horse racing, and cricket rank higher in popularity than world football. His national team does not have stellar World Cup experience, but he has over 10 years invested with them. Like everyone else, he hopes for the best this month in South Africa.

Back when, he attended Greenboro College in North Carolina for two years, then transferred to Stanford, where he played 2 years of college soccer and earned a Bachelors Degree in Political Science. He intended to pursue a law career in the US (which he may still do, upon retirement), but at that hour Major League Soccer called his name.

His professional playing career began with (Washington's) DC United. In 2005, he signed with England's Premier League Blackburn Rovers, his current club. By now he has authored a book, Ryan Nelsen's Road to the World Cup, and enjoys a mild reputation as a "Mr. Clean" in sports. He doesn't mind that the English press hound other younger, more "exciting" player-personalities.

Admittedly, his weakness is one of New Zealand's true treasures, their regional wines. He takes great pride in offering blind taste tests particularly to French or Italian players and loves gloating that that "the Kiwi wines usually win out".

One of his more humble days perhaps, was spent during an appearance at his former elementary school. A 5-year old asked him which was his favorite potato chip and, it stumped him. He claims the children threw tough ones at him like that, but it was all tremendous, very nostalgic fun.

Here and now, if New Zealand advances beyond their Group F (which includes Italy, my first love) stage, the All-Whites' captain might get a little nervous. His second child is due on July 10. He insists he would never miss the birth of his child, so vice-captain Tim Brown is more than prepared to step in if needed.

If I were his World Cup Chef, I'd have consider that maybe we'll be celebrating New Zealand's deep run in the tournament and a new baby, so a big party at the grill would make the most sense. Barbeques are very popular in his homeland, and this one might also bring in some nostalgia for his time spent in North Carolina.

Children of all ages love bone-in chicken pieces and pork ribs drenched in simple, homemade barbeque sauce. Wild game sausage and fresh fish would nod to Kiwi specialties. Colorful vegetables including sweet potato (a Maori favorite) would add color and nutritional energy to the plate.

My extraordinary muse might need just that ~ you know, with his playing in the World Cup and hopping continents to coach and welcome the birth of his child. Two big jobs, yes and, I sense that he can surely handle both, with the greatest of grace and ease.

Mixed Grill for Ryan Nelsen

Bone-in chicken pieces
Baby back pork ribs
Favorite barbeque rub for meat
Homemade or favorite barbeque sauce
Wild game sausage
Favorite fresh seafood
Seafood herb seasoning
Sweet potatoes, peeled, sliced
Favorite fresh firm vegetables, sliced
Extra-virgin olive oil
Freshly ground sea salt and black pepper

Consult butcher and fish purveyor for quantities of foods needed for guest count and cooking times. Roast chicken pieces and baby back ribs, seasoned with barbeque rub, in 375F oven for 45 minutes before grilling. Sausage may also be roasted in advance, for 30 minutes. Toss vegetable pieces with oil, salt, pepper; season fish with same and herbs. Prepare grill for medium-high heat. Finish cooking chicken, ribs, sausage on grill for 15-20 minutes, baste generously with barbeque sauce (see recipe in bold). Cook seafood next, until desired doneness. Grill vegetables to mark and until soft. To make fresh barbeque sauce, whisk 2 cups ketchup, 1/2 cup Dijon mustard, 1/2 cup fine honey, and hot sauce to taste.

Yields enough servings for a party of loved ones.