If I were his World Cup Chef: Steven Gerrard (England)

This story is #13 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.

England really needs a hero. It appears as though everyone is waiting for Wayne Rooney. Personally I’d love to see Liverpool’s midfielder Steven Gerrard do something memorable.

Their third captain named for this tournament (following a series of injuries to his predecessors), he does in fact believe England has a good chance of advancing to the next rounds. Some of us really hope they can work some serious magic against Slovenia on Wednesday. His is said to be “Hollywood style” football ~ that might help.

Maybe my virtual cheffing for him comes just in time, considering that the majority of my muses have done impressive things this last week!

I first fell in love with him during adidas’ Dream Big series in 2008. He was a surprise coach for the tiny Isles of Scilly children’s league, with whom he shared fish&chips after practice. After that long day, he appeared as the esteemed overnight guest at a child’s home. I once confessed my love for Steven Gerrard to some tour guests from Liverpool one weekend, and this husband of his newlywed wife promised me he loved Steven Gerrard more than I did.

From what I understand, he could very possibly be one of England’s most revered players, and citizens. Maybe it’s because he’s been only with Liverpool for his entire career. Maybe because he and his beautiful wife have two of the sweetest little girls and hearts melt when he is photographed with them, which I trust is often. Maybe because he met the Queen, and that just makes him all the more adorable.

He certainly enamored me when I learned he had bought his favorite restaurant of the last 11 years, just this spring. He even helped with handyman chores to build a wall, the day before it opened. He has also admitted that his favorite food is Italian.

Long before I wrote this story I knew what dish I would prepare for him, so I was very happy to learn he loved Italian.

If I were his World Cup Chef, my Frutti di Mare ~ Fruits of the Sea ~ would have to be it. His Warehouse Kitchen and Bar, newly opened last month, is neither the steaks&chop house I had expected, nor a fish&chips joint. Its menu is relatively high-end and was favorably reviewed by one of the region’s toughest food critics. While that may be true, his intention is to have it be a comfortable place that people love to visit over and again.

My sense is that an exquisite pasta dish that includes seafood might get his attention. Mine starts with tomatoes roasted with Italian bacon, so its mild smoky flavor renders some heartiness that he is very much worthy of. It might be something he’d opt to visit time and again, which it would be more than fine with me.

Frutti di Mare, for Steven Gerrard

1/4 lb. pancetta, diced
2 cups cherry tomatoes
Extra-virgin olive oil
1 red onion, diced
2 cloves garlic, crushed
1 16-oz can tomato sauce
6 Tbsp tomato paste
2 cups white wine
1/2 cup chopped flat-leaf parsley leaves
1/2 tsp dried Italian seasoning
freshly ground sea salt, black pepper
1 tsp sugar
3 bay leaves
1 lb. fresh clams
1 lb. fresh mussels
1/2 lb. large shrimp, peeled, deveined
1/2 lb. large scallops, halved
1/2 lb. fresh halibut, cubed
1 lb. linguine pasta
Additional chopped parsley, olive oil

In shallow baking dish, place pancetta and cherry tomatoes. Drizzle with olive oil, roast in 400F oven 25-30 minutes. Coat bottom of large stovetop skillet generously with olive oil. Over low-medium heat, cook onion until very soft, about 20 minutes. Add garlic, cook 5 minutes more. Add tomato sauce, paste, wine, roasted tomatoes with pancetta. Stir well to combine. Add chopped parsley, herbs, salt, pepper, sugar, bay leaves. Simmer, stirring occasionally for at least one hour, adjusting seasonings to taste.

Prepare seafood while sauce simmers, about 20 minutes before serving ~ steam clams, mussels; saute’ shrimp, scallops, halibut in skillet in oil, salt, pepper until cooked, keep warm. Cook pasta according to package directions, drain. Stir cooked pasta, shrimp, scallops gently into sauce, heat through. Transfer to serving bowl, top with clams, mussels, halibut. Sprinkle with chopped parsley. Lightly drizzle with olive oil to serve. 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

If I were his World Cup Chef: Hong Yong-Jo (North Korea)

This story is #12 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.

Hong Yong-Jo’s national team is half-ridiculed as the sacrificial lamb in the Group of Death. That is, in their first World Cup in 44 years, they share a little pod in the first round of matches with world football giants Brazil, Portugal, and Africa’s Ivory Coast.

North Korea (“short” for Democratic People’s Republic of Korea ~ PRK) is considered the most private and even mysterious of all 32 teams, to the press’s chagrin especially. Their manager is tight-lipped at best, and their country’s social culture almost seems to forbid emotion or emotional displays. Much of what is written about them is sadly, quite unkind.

In light of all that, I positively adored watching them play Brazil in their opening match. To begin, teammate Jong Tae-Se couldn’t help but emote, quite openly, while his anthem played. They not only held Brazil to 0-0 at halftime, they scored once in the second half and, were very emotional. Maybe the World Cup can bring out that kind of authentic best in everyone, and I love that that seemed to happen for PRK’s native sons.

I also love that their team is named Chollima which refers to a magical horse, like Pegasus. It seems like only good can come from that.

There is very little information available about my muse Hong Yong-Jo, but I do understand that he is the Golden Boy of the squad. He may not have World Cup experience but, unlike most of his teammates, he has played for teams outside of his country. Now playing in the Russian league, he has also played in Serbia and, he has five years’ experience with PRK’s national team. His experience with 2006 World Cup qualifiers especially, challenged him to compete alongside European teams, which gives him an edge now.

Small in stature, he plays close to the ground, perhaps similar to Argentina’s Lio Messi. Taller players have trouble interrupting his dribbling. He is said to be the one that will give Korean TV editors something they can use. His “hammer-blow strikes” are one way he distinguishes himself. He prefers to just kick rather than perform fancy footwork or tricks.

If I were his World Cup Chef, I would probably not be inclined to play tricks, either. I understand that all teams - or at least the vast majority of them - bring their own chefs to cook for the players with foods and ingredients from their countries, and PRK is no exception. Players need to consume foods that they are used to, and have eaten during training. I’d want to put something familiar before him, but still add my own signature.

Bibimbap is a popular Korean dish and was known as Goldongban when it was served only to royalty. It is made by mixing boiled rice with steamed vegetables, roasted beef, and a fried egg. Variations of the dish have colorful vegetables placed adjacent to each other for visual appeal, and chicken or seafood substituted for the beef (and, maybe no fried egg). Something royal certainly seems like that which all muses are worthy of ~ at least mine!

I’d twist up my own version with a Western influence, make it as beautiful to the eyes as possible, and have it be equally delicious in the stomach. When he tasted it, ideally my shy Korean muse could appreciate my heartfelt intention that went into the preparation ... the World Cup really is about one ball bringing the world together.

East-Meets-West Bibimbap, for Hong Yong-Jo

4 cups cooked wild&brown blended rice
1 cup finely chopped purple cabbage
1 cup finely chopped white cabbage
1 red bell pepper, cored, seeded, diced
1 yellow bell pepper, cored, seeded, diced
12 fresh spinach leaves, julienned
2 large carrots, peeled, diced
1 cup fresh yellow corn kernels
1 small jicama, peeled, diced
4 small roasted chicken breasts, boned, sliced
6 Tbsp white balsamic vinegar
1/3 cup extra-virgin olive oil
Freshly ground sea salt, black pepper

Place one cup rice in each of four soup-style bowls. Mix purple and white cabbage. Evenly distribute each variety of vegetables by placing in individual mounds to top rice; arrange colors to compliment each other as desired. Place slices of chicken breast on top of each serving. Whisk vinegar and oil in small bowl to emulsify, add salt and pepper to taste. Drizzle dressing over each bowl's contents to serve. Yields 4 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: Diego Forlan (Uruguay)

This story is #11 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.

Uruguay’s Diego Forlan, who is tearing up the World Cup right now, seems like one of my angels on earth.

Launching my brilliant 32 stories-32 muses-32 recipes idea while knowing nothing about most World Cup nationals, caused me mild panic. A last-minute tour guest ~ from Uruguay ~ recommended a certain Diego Forlan. Just then, GOLTV launched their fabulous series, The Sacred Game and, there’s Diego Forlan.

My ‘blond-maned’ muse, son of a Uruguayan football legend and grandson of an Argentine player, has been called lots of things ~ deadly finisher, menace, genuine threat in the air and, Cachavacha since he resembles the Argentine cartoon character.

He kicks explosively with both feet for Spain’s Atletico Madrid, whom he recently led to win UEFA Europa League. He has won the Golden Shoes twice, as the most prolific striker of European clubs.

One of international sports' superheroes, he is universally admired for his simple character and strong values, especially regarding relationships. Family is a paramount priority in his life. On his website, I expected to learn more about the personal Diego. The pages were mostly about those he generously shares his time, energy, and resources with ... not the least of which is UNICEF, as their Ambassador of Uruguay.

Honoring his handicapped sister, he founded his family’s Foundation Alejandra Forlan; she was seriously injured in an accident when he was 10. Alejandra is an inspiration to him and he lovingly works to reciprocate her sharing strength during his own difficult passages. Together, brother and sister support and raise funds for causes and issues related to girls and women, teenagers, and those physically challenged/wheelchair bound.

This young man of 31 is clearly an angel-in-skin for wordly reasons and, I feel another personal connection to him ~ mostly regarding gratitude ~ that feels almost magical.

For ten years, I have longed for a recipe for garbanzo bean flour bread that I loved at an exquisite Tuscan trattoria, my first time in Italy. I’d lost hope finding one. Researching Uruguayan cuisine, I learned that one of their signatures is faina’. Faina' is exactly that bread which recipe seemed to elude me, until now.

Uruguay is tucked neatly between Brazil and Argentina, with spectacular beach resorts that rival those in Europe. 88% of the population is of European/Mediterranean descent. Italian foods, especially pasta and pizza, are extremely popular.

Which explains why northern Italy’s faina’ lives there. This thin, peppery bread is typically served on top of a pizza slice.

If I were his World Cup Chef, I’d nix that pizza idea because hmmmm, I've seen this man's abs. He might be more inclined toward a classy steak salad with this local bread.

Faina' would make a fabulous bed for a green feast studded with filet mignon, mildly reminiscent of a popular Uruguayan chivito (sandwich). Mine would favor Italian, because I'd want to share part of my heart with him.

I'd love to thank this beautiful man for all the ways he makes a difference, just by showing up in life.

Especially in mine.

Steak Salad on Faina’, for Diego Forlan

1 1/4 cups garbanzo bean flour
1/4 cup all-purpose flour
1 tsp salt
2 Tbsp extra-virgin olive oil
1 tsp white or black pepper
1 1/4 cups water, divided (1 + 1/4 cups)
2 Tbsp extra-virgin olive oil
Mixed greens ~ arugula, radicchio, baby lettuces
1 heirloom tomato, chopped
2 slices bacon, cooked, crumbled
Additional extra-virgin olive oil
2 small filet mignon, grilled, thinly sliced
Balsamic vinegar reduction (see method)
Parmeggiano-Reggiano cheese, shaved

Prepare faina’ ~

• Whisk together first 5 ingredients. Mix in 1 cup water, blend well. Let rest 1/2 hour.
• Preheat oven to 450F. Coat 9" or 10" ovenproof skillet or pizza pan with 2 Tbsp oil. Place pan in oven for about 8-10 minutes.
• Stir remaining 1/4 cup water into batter. Pour thin batter into hot pan, return to oven.
• Bake 10-12 minutes until lightly browned at edges and dry on top.

Boil 2 cups balsamic vinegar for 5-7 minutes in saucepan, until reduced to thick syrup.

Cut bread into quarters for salad bed, place piece(s) on serving plates. Toss greens, tomato, bacon with olive oil. Place on plates, top with steak slices. Drizzle salads with balsamic reduction, top with shaved cheese. Yields 2-4 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: 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.

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: Dejan Stankovic (Serbia)

This story is #8 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.

Formerly the Yugoslavia side, this is Serbia's first World Cup as an independent nation. There is no poster child ~ or "engine" as he's been hailed ~ more perfect than Dejan Stankovic to captain them and represent that exuberant national pride for the first time.

His exhilarating yet grueling 2009-2010 club season with InterMilan yielded a Continental Treble (3 European club championship trophies) and an extended schedule that ended May 22. Within a matter of days he was off to national duty for the World Cup.

Did he miss having some time off? Not even a short vacation to relax, rejuvenate, breathe? No, he did not. He said he wasn't tired, he couldn't wait to reunite with his national teammates and begin giving his absolute best for their jersey.

This summer, Deki will instill terror in his World Cup opponents for the same reasons fans adore him. Famous for his precise passing and creativity, he adds a unique brand to attacking midfielder. His so-called heavy foot equals his wicked ability to score goals from a distance.

Most of his career has been spent in Italy. He came up through Rome's Lazio club, and as one of the league's most coveted players, he signed with InterMilan in 2004 where he's been ever since. He just signed an extended contract until 2014, since he and his beautiful young family feel very at home with them, as if Inter is their family.

On my personal radar, this means he will come to the City of Angels again this summer, when Inter meets the LA Galaxy for a friendly match in August. Their American tour of last summer has seemingly called for an encore. How lucky for us.

If I were his World Cup Chef, I couldn't resist starting the Welcome back to LA theme early.

Serbia's national dish, Pljeskavica, prepared a slight American accent, is a championship-worthy one.

One style of Pljeskavica is Sarska ~ a beef patty stuffed with Kashkaval, which loosely translates to yellow cheese. A fine American artisanal cheese would be perfect. Serbian foods borrow influence from Greece, so I'm adding some ground (American) lamb and Greek seasoning to the mix. His native Belgrade's version of this dish offers grilled onions, and caramelized onions would do a delicious trick. Pickled vegetables or relish and a creamy sauce are also accoutrements, all or none of which may be very spiced. I'd opt for mixed olives on the side, and a spicy-as-you-like-it creamy yogurt sauce as a fine finish.

This man very much deserves to enjoy a little downtime after his World Cup experience! Maybe when he comes to LA and tastes my rendition of his national dish, he won't be able to resist parking it for a few. He'd do well to enjoy a relaxing respite in the California sun, or shade, while he can get it. As soon as he returns to Italy, Inter's 2010-11 season opens, Champions League starts again, so do Coppa Italia rounds, 2012 Euro Cup qualifying matches ...

American-esque Pljeskavica Platter, for Dejan Stankovic

2 Tbsp butter
2 large red or sweet white onions, thinly sliced
Splash of balsamic vinegar
1 lb. ground lamb (preferably American)
1 lb. ground beef (15-20% fat is preferred)
Freshly ground sea salt and black pepper
2 tsp dried Greek oregano or herb seasoning
1/4 lb. favorite firm white/yellow cheese from American artisanal cheesemaker* (i.e., Cowgirl Creamery), sliced thinly
Plain Euro-style or Greek yogurt, mixed with favorite hot sauce to taste
1 cup mixed olives, for serving

*USA Dry Jack was my first choice, available at Monsieur Marcel

Melt butter in large skillet over medium heat. Add onions and stir to coat with butter. Reduce heat to low. Cook until browned and very soft, about 20-25 minutes. Add a bit of balsamic vinegar to pan, cook for an additional 5 minutes. Prepare grill for medium-high heat. Mix ground meats with desired amount of salt and pepper. Crush dried herbs between fingers, add to meat and combine well. Make 8 large, thin patties from meat mix. Top 4 patties with sliced cheese, top with remaining 4 patties, seal securely. Grill stuffed patties about 4 minutes on each side. Prepare platters by topping grilled patties with caramelized onions; arrange yogurt sauce and mixed olives on side. Yields 4 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