If I were their Champions League Chef: Barcelona

This is part 2 of my "If I were their Champions League Chef" series, in honor of the 2011 Final on 28 May, in London. Each story offers a new original recipe as my gift, to thank both clubs for their (respective and) collective inspiration and ... beauty.

Shortly after my DNA was forever altered, a new French home-mate came to call. His passion ~ France's national team. Mine ~ Italy's. The 2006 World Cup had just rocked my world, and destroyed his.

I was very good at crafting clever and creative ways to keep our small home a harmonious one.

At that hour, Italy's Gianluca Zambrotta and France's Thierry Henry played for FC Barcelona. Watching their matches together became a source of peace between us, and that's when I first fell in love with the Spanish giants.

By now they've taken my world by storm.

One man that I adore on my Melting Pot Food Tours rounds is a rabid Barca fan, to whom I know better than to mention Real Madrid or even Iker Casillas. Sometimes I think our mutual passion + the one I share with other adorable Barca fans = one reason I get up in the morning.

The chronicles of Barcelona's phenomenal success and mass of silverware is best told by the myriad of other Barca-worship sites, while I work up to my point of this story.

The current roster of Manchester United's formidable opponent this weekend is an acutely accurate rendition of The World's Most Beautiful Game.

Manager Josep Pep Guardiola lifted this Champions League trophy with Barcelona as a player in 1992, and then again in 2009 as the club's first-year coach. He is also a champion of lady fans' affections.

Eight of his expected starting 11 on Saturday ~ Andres Iniesta, Gerard Pique', Pedro Rodriguez, Xavi Hernandez, Sergio Busquets, Victor Valdes, Carles Puyol, and my favorite, David Villa ~ were Spain's 2010 World Cup Champions.

Most of his players hail from Spain, and others have roots in Brazil, France, Africa, Holland and, Argentina ~ home to universal darling Lionel Leo Messi, who is praised by his iconic peers (and even rivals) as the greatest player in the world. He's another object of my adoration.

Now, here's the punch line ~

It was reported that 9 months after Barcelona won the Champions League finals in May 2009, the birthrate in the Catalan city soared by 45%.

Mind you, I do not make these things up. I just report them.

With an agenda.

If I were their Champions League Chef, I couldn't not put a gorgeous, energizing dish in front of these beautiful men, to celebrate the serious kind of passion they organically inspire. It'd have to be something deliciously rich with aphrodisiacs.

My romantic main-course salad would start with a bed of spicy arugula, which in ancient times was believed to be associated with fertility. Fresh sea scallops wrapped in bacon and glazed with balsamic vinegar, a dash of chili, and honey ~ nectar of Aphrodite herself ~ would yield a blast of soft, salty, sweet, and sticky, with a bit of heat. I'd add more sensuality with slices of cool, silky mango (which Southeast Asia takes as a supplement for virility) and creamy-dreamy avocado (which nutrients boost sexual health).

Its finish would be a sprinkle of almonds, which have represented true love throughout history.

Do I need to say it?

Sorry, ManU. I'm in love.

Forca Barca.

Seductive Scallop Salad, for Barcelona

2 Tbsp honey
3 Tbsp balsamic vinegar
1/4 tsp dried chili flakes

1 tsp Dijon mustard
4 Tbsp Spanish extra-virgin olive oil
salt and pepper, to taste

8 fresh sea scallops
4 slices bacon

1 Manila (Champagne) mango
1 medium (ripe) avocado
6 cups fresh arugula

1/4 cup chopped roasted almonds

Preheat oven to 425F.

Whisk honey, vinegar, and chili flakes in small bowl. Place all but 2 Tbsp of mixture in large skillet for later use. Whisk the reserved 2 Tbsp with mustard and oil until smooth and creamy; season to taste with salt and pepper. Place vinaigrette in plastic squeeze bottle for dressing salad later.

Wrap each scallop with 1/2 piece bacon, secure with toothpick. Place in baking dish; bake for 20 minutes.

Pit, peel, slice mango and avocado. Place arugula in two shallow bowls for serving.

Heat honey mixture in skillet over medium flame. Remove cooked scallops from oven, place in skillet. Heat through, coating with glaze.

Top arugula with 4 glazed scallops for each serving. Fan slices of mango and avocado around scallops. Drizzle salad with vinaigrette. Sprinkle with almonds to serve.

Yields 2 servings.

If I were their Champions League Chef: Manchester United

This is the first of my two-part "If I were their Champions League Chef" series, in honor of the 2011 Final on 28 May, in London ~ and will be followed by a story for FC Barcelona. Each story will offer a new original recipe, as my gift to thank them for their (respective and) collective inspiration and ... beauty.

It took a while for me to give the English Premier League the time and attention it deserves. I credit the UEFA Champions League for finally luring my heart over to that side of the pond.

The biggest European club competition ~ the Champions League Final ~ is coming up on Saturday. Soccer fans around the world have been captivated since September, when the qualifying rounds began. The tournament kept us nail biting through early May, when the two finalists finally emerged.

This year's match is deja vu for Manchester United and Barcelona. In May 2009 the same two clubs clashed, and Barcelona was crowned European (Club) Cup Champions. Understandably, Barca's worthy opponent wants revenge this year.

FC Manchester United (known also as United, ManUnited, ManU) has earned its rightful place in the Final under the stellar leadership of Manager Sir Alex Ferguson (known also as Fergie and Sir Alex). Having coached ManU since 1986, the man is universally hailed as one of the best coaches in the world and throughout the history of the sport. His no-player-is-bigger-than-the-club philosophy is said to be (only one) of the keys to his success; just about everyone considers him a class act.

The first team of Sir Alex (who is from Scotland) boasts a little united nation of its own, with roots in Mexico, Senegal, Wales, South Korea, Holland, Canada, Brazil, Serbia, and Bulgaria. Most players are in fact, from England.

The new (2007) Wembley Stadium will host this huge match. London has earned its own rightful place on the culinary map, thanks to icons like Jamie Oliver, Nigella Lawson, and Gordon Ramsay.

Even though technically the British club will be on home soil, Wembley doesn't exactly equal home field advantage. Manchester United deserves an iconic dish that makes them feel welcome, calm, and confident ... with a taste of home at the same time.

If I were their Champions League Chef, I'd place a platter of simple, elegant, comfort food with a little bit of a Euro accent before them. I happen to know that their resident Korean Ji-Sung Park was raised on quality meat, that roasted meals reign supreme in the UK, and that a little hot sauce only adds to the spice of life.

And, I'd seem clueless if I didn't address that certain members of this club are experiencing extreme difficulties in their personal lives recently, which have been exacerbated by the British tabloid press and now even social media. In general, I defer to other sources regarding that genre of reporting since I am clueless about the entire truth of those stories. I'll just say that my meal would be prepared with pure intention to both inspire and, heal ... which seems the most appropriate gesture for a Chef to offer at this hour.

Hoping there would be something for everyone on their international roll call, I'd want them to dine well on a prime beef tenderloin roasted with fresh tomatoes, surrounded by creamy mashed potatoes, and today's garden variety of roasted fresh vegetables. On the side would be a selection of hot sauces, including Brazilian malagueta which would also resonate with West Africans.

It is said that the ultimate glory for a player is to score a goal in the Champions League Final. I can't wait to see whose dreams will come true this time.

Wouldn't it be nice if my menu induced a celebration? I think it would.

Prime Beef Tenderloin with Roasted Tomatoes, for FC Manchester United

2 1/2 lbs. prime beef tenderloin roast
Sea salt and freshly ground black pepper
6 Roma tomatoes, coarsely chopped
Extra-virgin olive oil

Preheat oven to 400F. In center of large, ovenproof skillet or heavy baking dish, place roast seasoned generously with salt and pepper. In large bowl, toss chopped tomatoes generously with olive oil. Surround roast with tomatoes. Roast for about 20 minutes, until quick-read internal thermometer reads 120F maximum.

Remove from oven and allow to rest for at least 10 minutes before slicing to serve. Internal temperature of roast will increase by about 5 degrees while it rests. Overcooking roast will yield dryness so do not allow internal temperature to increase beyond 120F.

Serve meat and tomatoes with mashed potatoes, roasted vegetables, and hot sauce as condiment if desired.

Yields 4-6 servings.