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.

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.