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: 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: David Villa (Spain)

This story is #9 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.

A very nice problem I’ve had writing this series is to select one muse from Spain’s national team. I took a little poll of fellow tifosi, especially lady fans and, my intuition led me (not so surprisingly) to David Villa. The more I learned about him, the more enamored I became.

In UEFA Euro 2008 my first love, Italy, was eliminated by Spain with the help of David Villa. He and his national team became my consolation prize, and the champions of that tournament. Many consider Spain the best team in Europe and wish their opponents luck, in this World Cup.

Barcelona just transferred this prolific striker in from Valencia. At 28, he feels he’s now with one of the world’s best clubs, in his prime. He is universally revered for his amazing talent and humility and, he and his very beautiful (childhood sweetheart) wife are parents of two gorgeous little girls. He and his Spanish teammates are very generous and supportive of charity causes.

In case there was any part of David Villa is it I didn’t understand, I was guided to this yummy video, starring him as The Blaze, with Zidane and Messi. Done deal.

The son of a coal miner, he was encouraged by his father at a very young age to play football. As a little boy, he suffered a serious injury to his right leg and his father worked diligently with him to build strength in his left leg. Now he is an ambidextrous footballer, which is extremely rare. He regards his dad as sort of a guardian angel, always there for him. When he became disillusioned as teenager and wanted to give up, his father lent consistent encouragement while his career finally took flight.

One of the finest and classiest players in the game today, he wears one of my (also his) favorite numbers 7, both for Spain and Barcelona. He is beyond ready for his second World Cup.

I am beyond ready to cook for him.

My handsome hero is from Asturias in northern Spain. The region is long on coastline; fish and seafood are abundant. Fertile hillsides are heavily populated with sheep; cows and goat also contribute to the diversity and exquisite quality of cheeses available. About thirty varieties of apples are locally grown, and only certain selections yield the regional wine known as sidra (cider).

Famous local dishes like salmon in cider and sausage-bean stew are tugging for consideration here, while their incredible Cabrales blue cheese also deserves time and attention. Granted, our American apple cider isn't quite the same as the Spanish version, but it does give me something I can use.

If I were his World Cup Chef, I’d divine a seductive plate of small bites that highlight some of Asturias' signature ingredients, and finish it with a cider reduction. The mildly sweet would temper the spicy and salty ... just so.

See, at first I was torn choosing between David Villa, Cesc Fabregas, and Iker Casillas as my muse for Spain.

Now he can share.

Or, not.

Spanish Tapas Sampler, for David Villa

2 1/2 cups sparkling apple cider
1 baguette, thinly sliced
Extra-virgin olive oil, preferably Spanish
4 medium fingerling potatoes, sliced in thirds
Freshly ground sea salt and black pepper
Mediterranean or Spanish dried herb blend
1/2 lb. fresh king salmon
1 fresh orange, thinly sliced
2 Chorizo sausage links
Large tart apple, cored, peeled, sliced
Additional apple cider
1 cup cooked / canned fava beans, drained, mashed
1/3 lb. Cabrales or other fine Spanish or blue cheese

Boil cider in saucepan until it reduces to a syrupy glaze, about 30 minutes. Toast baguette slices, brush lightly with olive oil. Set glaze and toasts aside.

In preheated 425F oven, cook the following in separate shallow pans:
~ Potato pieces ~ lightly tossed with oil, salt, pepper. Roast until soft and edges are browned, about 20-25 minutes.
~ Salmon ~ sprinkled lightly with salt, pepper, herbs. Drizzle with oil and top with orange slices. Bake for 20 minutes. Gently flake fish into pieces.
~ Sausage ~ roast for 20 minutes. Add apple pieces to pan, splash with additional cider, roast additional 10 minutes. Slice sausages.

To prepare platter, spread toasts with mashed beans, top some with salmon pieces; top remainder with sausage and apple. Place desired amount of cheese to top potato pieces. Drizzle entire platter with cider glaze to serve. Yields 4 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: Samuel Eto'o (Cameroon)

This story is #7 of 32, in my "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

It’s been an emotional week for Samuel Eto’o Fils, Cameroon’s star striker and team captain. The way I see it, we have time sensitivity issue and an urgent call for what I call angel food (food that heals hearts and spirit).

Considering he is a world-class act and the most decorated African athlete in history, it would be a tragedy if he followed through with his heated threat of leaving the national team. Just after harsh criticism from his childhood idol, Cameroon football legend Roger Milla, Eto’o was red-carded during an international friendly match.

As his fan, I will first bring light to his greatness, while he returns to a calm center. Then, I’ll cook.

Most of his spectacular career has been spent in Spain. Last summer, he was transferred to Italy’s InterMilan club from Barcelona. He had contributed greatly to Barcelona’s earning a Continental Treble last year, which is three major championship cups in the same season.

Italy was thrilled to receive him last summer and he did so phenomenally well with his new club, InterMilan earned its own Continental Treble last month. I’m quite certain no player has ever accomplished this in two back-to-back seasons, with two different clubs.

His reign with Cameroon’s national team equals a 2000 Olympic Gold Medal, 2 African Nations Cup Championships (he has played in five and is this tournament’s all-time leading goal scorer), three African Player of the Year awards, and two World Cups ... the total of all his glory would take all day to mention.

I love that universally, all my fellow tifosi love and respect Eto’o. He is an elegant, intelligent, gentle man who typically behaves accordingly in life, both on and off the field. His longtime love is his wife Georgette, and they have 3 children. While he has been subject to and spoken out against racial abuse throughout his career, his manner (perhaps also his fabulous smile) makes him an exemplary athlete and equally important, a leader.

All I know, is that his millions of supporters can’t be wrong about one of this World Cup’s finest men. I just found the letter (in its entirety it made me cry) he wrote in response to Mr. Milla; this is an edited excerpt:

“Then I saw this picture of me wearing the flag of Cameroon on my shoulder last May 22 in Madrid after the victory in the European Cup ... I’m going to the World Cup because I love Cameroon ... I know that you count on me and because I have the patriotic duty to assume my role as captain, even amid the storm. Someone told me the other day when he arrived in some countries it is easier to explain your origin by saying “I am from the country of Roger Milla” or “I am from the country of Samuel Eto’o ....”

If I were his World Cup Chef, I’d divine something to keep that amazing spirit alive in him. Something that tastes like heaven, to comfort and heal everything that might be hurting.

Based on my experience of who he is, I get that this man is very European. I’d bring that home with something familiar, like bananas and plantains which are bumper crops in his native Cameroon. I’d make and serve him the world’s best banana muffins with a little Euro accent, still warm from the oven. One taste ought to make everything right with him again.

I am counting on it because the World (and its Cup) needs Samuel Eto’o at his best.

Banana-Nutella Muffins for Samuel Eto’o

1 cube unsalted butter, softened
2/3 cups white sugar
1/4 cup brown sugar, packed
2 eggs
1 vanilla bean, scraped
1 1/2 cups mashed ripe bananas or plantains (2 or 3)
1 1/4 cups flour
1 tsp baking soda
1 tsp sea salt
1 cup Nutella

Preheat oven to 350F. Line 12-cup muffin pan with paper cups or coat with cooking spray. With electric mixer, combine first 6 ingredients until smooth. Sift flour, soda, salt three times, then combine thoroughly into moist ingredients. Divide batter into muffin cups and bake for 25-30 minutes until lightly browned. Place Nutella in zipper bag, squeeze out excess air, cut tiny hole at edge of bag. While warm, make shallow slit in each muffin with sharp knife. Squeeze a bit of filling into each muffin. Repeat with remaining batter. Yields 16 muffins.

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: Lionel Messi (Argentina)

This story is the first of 32, in my new "If I were their World Cup Chef" series. Each post will honor one world football player from each of the 32 countries going to the World Cup in South Africa this summer. As my muses, each will inspire a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful.

And for the record, today is Sunday, 16 May 2010.

If you are following the Original LA Farmers Market/Monsieur Marcel recipe series, please find grocery shopping tips at end of recipe.

In my Argentine Fever story last month, I suggested that the world of world football (soccer) spends an exorbitant amount of time talking about Lionel Messi. All of that talk is usually only good, and for very good reasons.

Now all of that is going to get even better, since Barcelona just won the Spanish (La Liga) league title today, and my beautiful muse scored 2 of the 4 goals (of his total 34 goals this season) that lifted his club over Vallidolid in this last match of the season.

The pride and joy of Argentina (where he was born) and Barcelona (where he lives and plays), "Lio" is one of the biggest - and most revered - stars in the sport. We are all expecting great things from him in South Africa next month, when he will proudly wear Argentina's national jersey in the World Cup.

He first won my heart two years ago, when at the ripe young age of 20, he was a surprise coach for lucky children in Andorra. Adidas produced a fantastic film project called Dream Big, and connected the world's smallest countries with the world's biggest footballers. Messi and others in his class taught the young players skills, then escorted them to Madrid. The children, alongside camera crews and staff, had unprecedented, entitled use of world-famous Real Madrid football club's locker room, facilities, and stadium, to play the match of their lives to a sellout crowd.

My favorite scene of the little movie was Messi playing cards with the children en route to Madrid. He was perfectly adorable.

The story of how he came to play in his new home of Barcelona further endeared him to me.

Rosario, a river shore town about 200 miles northwest of Buenos Aires, Argentina, is where he was born. He started playing with local soccer clubs at age 5, with his brother and coached by his father. He had spectacular skills and, a growth hormone deficiency. While probably giving whole new meaning to small but mighty, he required expensive medical treatment.

His amazing talent caught the attention of Barcelona's own youth clubs, through his family's relatives in Spain, and they were able to help arrange a connection with the club for him to try out. Impressed enough to take a leap of faith by signing him after they saw him play, they promised to pay for his medical treatment if the family moved to Barcelona - which they did, and Lio began playing with Barcelona's youth teams. (In this very short and sweet "Impossible is Nothing" video, he tells his own story with hand-drawn illustrations.)

That was just about 10 years ago, when he was 12 years old. He debuted with Barcelona in his first league match when he was only 17, and has been breaking records ever since. Among other awe-inspiring feats, he is famous for his hat-tricks, which equal scoring 3 goals in a single match. (A few weeks ago he actually scored 4 but no one could tell me what they call that.) He won an Olympic Gold Medal with the Argentine national football team in the Summer Games of 2008. In his huge 2008-9 season, he led Barcelona to win the Spanish La Liga title, the UEFA Champions League, and the Copa del Rey. It was the first time a Spanish club had ever earned The Treble, which is three such trophies in one season. Last year, he went on to personally win the Ballon d'Or (Golden Ball), for European Footballer of the Year.

His world-class future includes his good work as an ongoing UNICEF goodwill ambassador and, being a husband. He is engaged to be married later this year, to a young woman who is from his hometown in Argentina.

Every time I read more good news about Lio Messi, it feels like more cause to celebrate.

If I were his World Cup Chef, I would positively have to honor his Italian roots, his Argentine birthplace, his presence in Spain and, his pure excellence as a player and human being.

His father's family originally immigrated to Argentina in the late 1800s from Ancona, which is on the Adriatic coast of Italy's exquisite Le Marche region, where handmade pastas reign. While packaged dried pasta is fine for my recipe, handmade egg pasta makes it off-the-charts-delicious and, of course adds more sensuality.

Fresh fish is a popular signature of Messi's native Rosario. Large shrimp or langostinos (like mini-lobsters; sometimes available at fine fresh fish counters) for this pasta make for easy preparation. A Mediterranean accent gets added with fresh and dried herbs, a little heat, citrus, shallots, capers, wine, and olives with their oil.

A nod to Barcelona makes it easy to pick up the perfect finish. Catalonia's picada is like Spanish pesto, made by taking the mortar and pestle to almonds, sea salt, a few pine nuts, saffron, dried bread, garlic, and parsley. Instead of moistening it with water or broth, my recipe leaves this blend dried, so that it can be sprinkled like crumbs on top of the pasta just before serving.

Picada of almonds is something that is documented in traditional Catalan cuisine since medieval times. Since Lio Messi will inevitably enjoy his rightful place in Barcelona's history, it seems only fitting to include the revered tradition of almonds in a dish prepared for him.

Almonds are also an ancient, time-honored symbol of true love. Argentina, Barcelona, and every single one of his fans - including this Chef - certainly vows just that, for this extraordinary young man.

Pasta with Shrimp, Olives, and Almond Picada Crumbs, for Lionel Messi

Marinate shrimp and cook pasta:
1 lb. large raw shrimp, peeled, deveined
Zest and juice of one fresh orange
1/8 tsp each: ground cumin, crushed dried oregano leaves, chili powder, paprika
Combine orange zest and juice with seasonings in medium bowl, add shrimp and stir gently to coat well. Allow shrimp to marinate for 20 minutes.

1 lb. fresh or packaged dried pasta (fettucine or linguine noodles are preferred)
In large stockpot filled 3/4 full of rapidly boiling water, cook fresh pasta for 2 minutes or dried pasta per package directions. Drain and set aside.

Prepare sauce:
1/4 cup extra-virgin olive oil
1 shallot, diced
3 Tbsp drained capers
1/2 cup thinly sliced (garlic or pepper-stuffed) Spanish olives
Juice of two fresh lemons
2 cups dry white wine
2 Tbsp butter (optional; added later in recipe)
Place olive oil and diced shallot in large shallot skillet. Cook over low heat until shallot is very soft, about 10 minutes. Add capers and olives, cook for an additional 2 minutes. Add lemon juice and wine. Keeping heat low, cook sauce until it is slightly reduced, stirring occasionally, about 15 minutes.

Prepare picada:
1 slice toasted dried bread, broken in small pieces (or, 3 Tbsp dried bread crumbs)
about 20 saffron threads
12 roasted, unsalted almonds
3 Tbsp fresh parsley leaves, chopped
1/4 tsp sea salt
Place all ingredients in mortar bowl, and grind with pestle until crumbly.

Cook shrimp and prepare pasta to serve:
2 Tbsp butter, for sauce (optional)
Additional extra-virgin olive oil, for serving + freshly ground black pepper (optional), for serving
Remove shrimp from marinade and cook until pink in large skillet over medium-high heat, about 1-2 minutes on each side. Over low heat, add shrimp to lemon-wine sauce and swirl butter (2 Tbsp) into sauce if desired, stir to marry all ingredients well. Add drained pasta to sauce. Stir gently to coat well and heat through.

To serve, distribute pasta evenly into 4 or 6 pasta bowls. Drizzle with additional olive oil if desired, and sprinkle with picada crumbs. Finish with a healthy grind of black pepper, and serve immediately.

Yields 4 to 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