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: 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.