If I were his World Cup Chef: Roque Santa Cruz (Paraguay)

This story is #16 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.

It wasn't easy to watch Paraguay draw with Italy (my first love) a couple weeks ago. It was, however, not so difficult to lay eyes on my first love's opponents because I had never done that before and, whoa.

It didn't break my heart when Paraguay got to advance to the next round, I just had hoped Italy would move forward too. But, hmm, by now, Paraguay has quite consoled me.

I wasn't at all surprised to learn later that striker Roque Santa Cruz, who became my muse-in-waiting that first morning, had been voted the 2006 World Cup's sexiest player by two German publications, quite possibly because he was playing for Bayern Munich at the time. In 2004, he was the subject of a German pop band's son called Ich Roque.

Born in Paraguay's capital city Asuncion, he joined local youth team Olimpia at age nine, and made his professional debut with the first team at age 17. He signed with Bayern Munich at age 18 and has since played for two English teams, including Manchester City, his current club. This is his third (and he thinks his last) World Cup.

At 28, he is a well-seasoned and highly-regarded veteran football ambassador for his country, having set a powerful course for young Paraguayans to follow, regarding playing abroad with Premier / European Champion club teams, and triumphing in world tournaments as well.

To the chagrin of his lady German fans in particular I'm sure, he is married to the lovely Giselle who is the sister of one of his former teammates, and they have a son and daughter.

Tomorrow's match with Japan will determine whether Paraguay stays in South Africa. My bets are with him and his team and, that means that he himself must step up to do something striking ... he hasn't done that yet in this tournament.

Hello!? I would like to know who is feeding this man.

If I were his World Cup Chef, I would love to mix up some flavors and traditional ingredients into an eye-pleasing plate that would be so delicious maybe he couldn't help be reminded of the home that loves him, for inspiration.

Typical South American staples ~ corn, cassava, cheeses, yerba maté, steak Milanese, grilled meats, citrus, tropical fruits and vegetables ~ are all present in Paraguayan cuisine. The regional cuisine is influenced by western Europe, as it is in neighboring countries Argentina, Brazil, and Uruguay.

Never a problem to put something Italian on the table! The chicken lightly compliments the seasonal fruits and vegetables that are roasted in lime, and everything is finished with a simple orange vinaigrette.

Wouldn’t I love to see those gorgeous dark eyes widen at a first taste of this ...

Chicken Milanese with Roasted Corn&Mango Salad, for Roque Santa Cruz

1 ripe mango, cut in small cubes
Fresh corn cut from 2 cobs
1 small red onion, diced
1 cup jicama cubes (small)
1 red bell pepper, cored, seeded, diced
1 cup pineapple cubes, well-drained
Vegetable oil
Juice of 1 lime
1/2 tsp sugar
1/2 tsp salt
Juice of 2 fresh oranges
1/4 cup extra-virgin olive oil

2 boneless chicken half-breasts, pounded thin
1/2 cup flour seasoned with salt and pepper
1 egg, beaten
3/4 cup dried bread crumbs
3 Tbsp freshly grated Parmeggiano-Reggiano cheese
Vegetable oil

Preheat oven to 425F and line baking sheet with foil, coat with cooking spray. Toss mango, corn, onion, jicama, pepper, pineapple with oil, lime juice, sugar, salt in large bowl. Place on baking sheet, single layer, and roast for 50 minutes, stirring after 25 minutes.

Coat chicken pieces with seasoned flour, dip in egg, and finally coat firmly with bread crumbs mixed with cheese. In skillet over medium flame, heat 1/4” oil until hot, cook breaded chicken about 3 minutes on each side. Transfer to plate lined with paper towels for absorbing excess oil. Keep warm until serving.

Transfer roasted vegetables/fruit to large bowl. Whisk orange juice and olive oil, toss roasted mixture with some dressing, reserve some. Plate servings with one piece Milanese and salad alongside. Drizzle remaining dressing over Milanese and serve immediately. Yields 2 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, 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: Thomas Sorensen (Denmark)

This story is #15 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.

Since Denmark has joined my first two loves having returned to their respective homeland(s), I half-thought of just making something for the Danish team to console them. However, that would not resonate with my intention to honor one player alone as my muse.

Not being that well acquainted with Denmark's team at all, I just went through the FIFA team roster to see who got my attention first. How telling. Goalkeepers are listed at the top. I have not mused over a goalkeeper yet.

Until now.

Thomas Sorensen almost didn't make the starting 11 for his national team in this World Cup, having suffered a dislocated elbow this last April in a match between his current English Premier League club Stoke City, and Chelsea. He was in such pain after another player slid into his arm, he had to leave the field with an oxygen mask. He didn't require surgery and, ends his story to say that he is grateful he doesn't have to have his elbow re-located every day, seeming to indicate that it wasn't his favorite way to spend a day. He is equally grateful that he won the race against time and made it as a starter for his second World Cup.

Love an attitude like that.

Denmark's run in the tournament had its own challenges besides clashing with world-class opponents like the Netherlands (and, finally being surprised and ousted by Japan).

He was not likely the only one that had strong opinions about the vuvuzuelas which caused a constant high-pitched din throughout the matches, and it forced him and others to be clever about their strategies. The goalkeeper must shout commands to his defenders, especially when a 'wall' is created to block free kicks by their opponent. The strategies usually take place in the moment on the field but, these matches in South Africa forced players to be more creative and forward-thinking with planning before the matches. While on the field, Sorensen needed to use eye contact and sign language to communicate since his shouts could not be heard.

He probably wished he could have communicated telepathically. I could have helped him with that.

Meanwhile, his vacation gets an extension which I trust he may also be grateful for ~ he might appreciate the rest before he and Stoke City get back to work. While he's relaxing with she-or-they-who-are-in-his-life (I could not find any information about the personal Mr. Sorensen), I think he would enjoy this recipe that I just love.

If I were his World Cup Chef (or, had I been his World Cup Chef), for breakfast or dessert I would serve something reminiscent of my favorite Danish dining experience ever. Year ago, on the way to San Luis Obispo one weekend, my friends and I stopped to eat at Andersen's in Buellton. Their cherry bread pudding, made with day-old Danish topped with homemade cherry sauce, was so incredibly delicious, we stopped on the way back to have more. I had the cookbook and recipe at one time, but here is my rendition which is not quite the same but, really quite good.

It ought to help cure whatever ill might be lingering for my handsome hero ~ elbow or, heart.

Danish Bread Pudding with Summer Berry Sauce, for Thomas Sorensen

4 day-old Danish (fruit-in-center) pastries
2 cups whole milk
3 eggs
1/3 cup sugar
1/3 cup water
3 cups fresh berries, any variety
1 tsp cornstarch
1/4 tsp ground cinnamon
1 Tbsp fresh lemon juice
1 tsp vanilla
2 tsp Amaretto or Frangelico liqueur
1 tsp butter
2 cups fresh berries

Preheat oven to 375F and coat glass square baking dish with cooking spray. In large bowl, tear pastries into pieces, stir with milk. Add eggs one at a time, combine well. Transfer to baking dish. Bake for 30 minutes and allow to cool slightly. Make berry sauce while pudding bakes.

In small saucepan, cook sugar in water until dissolved. Pour simple syrup over pint of berries; mash berries. Press through fine sieve into small saucepan, discard solids. Over medium flame, stir pureed berries with cornstarch, cinnamon, lemon juice until thickened. Remove from heat, add vanilla, liqueur. Swirl in butter then stir in fresh berries. Spoon pudding into serving dishes, top with warm fruit sauce. May be served cold and/or as a breakfast meal. Yields 6-8 servings.

Where to shop ~
for specialty ingredients and pantry staples, I love Monsieur Marcel
for produce, Farm Fresh and Farm Boy Produce
for breads/pastries, 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: Rafael Marquez (Mexico)

This story is #14 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.

For weeks I have been chatting up the World Cup with Mexican people (especially men) I have come to adore on my weekly rounds at the Original Farmers Market in LA. In my poll among them to determine which is my muse from their national team, their consensus led me to the captain, Rafael Marquez.

In the second round of matches, Mexico plays Argentina on Sunday. It's very much time for his turn, and this story.

Watching “Rafa” play after returning to the field after a leg injury, and seeing him score Mexico’s first goal of the tournament against South Africa couldn’t not make me smile. I have loved learning more about what brought him to his third and final World Cup, at age 31.

Coming up through the ranks of Guadalajara’s Atlas side, beginning at 17 years of age, he was called up for Mexico's national team at age 18. Shortly thereafter, his heroics as a defender got the attention of Europe.

During the 1999 Copa America tournament match between Mexico and Chile, a Monaco scout was sent to sign a Chilean player and, a certain young Mexican’s performance convinced him to bring back Rafael Marquez's signature. In 2000, AS Monaco won the French Ligue 1 title with their new Mexican defender.

By 2002, after more rising-star performances as Mexico’s young captain at the 2002 World Cup, Spain came calling. Since then, he has played for Barcelona, and intends to stay until 2012 when his contract expires. With his current club, he has won 2 La Liga titles, 2 Champions Leagues, and three Spanish Super Cups.

He feels he’s won all the silverware a player could ask for, except the World Cup. He'll retire from his national team next month. As I said, it's time.

It is my understanding, being able to read very little of a Latin magazine, that Mexico’s World Cup chefs prepare special menus for this next set of advancement rounds. It appears that breakfast, lunch, and dinner are all handled. I saw no reference to dessert.

If I were his World Cup Chef, I would sneak dessert in, especially something amazingly irresistible like Mexican Chocolate Souffle spiked with cayenne and finished with caramel sauce. I would just have to be cool about something so hot ~ I’d just get into that kitchen during the off-hours and work quickly. Everybody knows you only have to wait 20 or 30 minutes for souffles to be served.

My handsome muse is from Zamora de Hidalgo, Michoacan, Mexico, which is in the center west region of the country. It is said to be a place of romance and peace. Marquez’s birthday is the day before Valentines Day. This souffle has his name on it.

He was quoted after Tuesday’s final first-round match with Uruguay (a 0-1 loss), to say, "It leaves a bitter taste."

That won’t do.

This will.

Mexican Chocolate Souffles with Caramel Sauce, for Rafael Marquez

Butter and sugar, for preparing ramekins
1/2 cup fine-quality dark chocolate pieces (ideally about 65% dark)
1/2 cup fine-quality milk chocolate pieces
2 Tbsp unsalted butter
3 Tbsp sugar
2 tsp cinnamon
1/2 tsp cayenne
2 eggs, room temperature, separated into yolks and whites
1/2 cup brown sugar
1/2 cup whipping cream

Butter and sugar 3 small ramekins or custard cups. Gently wipe the top rims of cups in preparation for souffles. Preheat oven to 350F. In medium saucepan over low flame, melt chocolate with butter and sugar, stir constantly until smooth. Remove from heat, stir in cinnamon and cayenne. In large mixing bowl, whisk egg yolks until creamy. Gradually mix chocolate into egg yolks, combine thoroughly. In separate bowl, with electric mixer, beat egg whites until stiff but not dry. Starting with a small portion of whipped egg whites, fold gently and gradually into chocolate mixture in large bowl until well combined. Evenly distribute mixture between ramekins. Place on rimmed baking sheet, bake for 30 minutes. Prepare caramel sauce while souffles bake by whisking brown sugar into whipping cream in small saucepan over high flame. Bring to a boil, boil for 3 minutes. Remove from heat. When souffles are baked and gently removed from oven, pour some caramel sauce on top of each, and serve with remaining sauce if desired. Yields 2 souffles for first serving and, one to share for breakfast the next morning. ;-)

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 their Emergency World Cup Chef: Equipe France

I cannot bear the idea that France will leave the World Cup on the note they played this weekend.

Many of you know that I've said before, and it's still true, when I'm hurting I do two things ~ pray and cook. Usually both at the same time. Today, I am mildly hurting for France and for my beautiful French friends and extended family.

And ~ for Youann Gourcuff (foto) because he deserves much better, I think, than to be sent home because his teammates, especially certain veterans, are behaving and playing very badly.

Tomorrow morning (my time; 7am to be exact), France faces elimination due to poor performance in their first two matches, the first with Uruguay (0-0) and the second with Mexico (0-2). While I am doing my best to be as neutral as I can be for this duration, what with being inspired by 32 national muses in my series and all, I still feel for France.

I have also been asked by one of my best French friends to please, please, please write about this and make something delicious for them. Just something simple. Just something to make them behave better, he pleaded. For their fans. And certainly for their flag. (And, for him to eat.)

When people behave badly, it's because they are in pain. While I cannot understand or relate to their pain, I know that they need comfort even though it appears they certainly don't deserve it.

I have to do this. Some players like Diego Forlan, David Villa, and Lio Messi have done great things since they've been my muses! Even Vincenzo Iaquinta scored Italy's only goal the other day, and Kaka's Brazil is doing well with his help. Well except with that red card he got Sunday. Oh never mind.

We just think some magic could conceivably happen if I went into the kitchen for France tonight.

In my experience, chocolate cake does wonders. Chocolate in general does wonders.

Sometimes when my life is seemingly out of whack, I make a chocolate cake because it just seems like the right thing to do. This morning we had leftover coffee from breakfast, and I kept it because, I would need it in case I needed to make a chocolate cake later.

Voila, now I do.

If I were their Emergency World Cup Chef, I would serve one of my most delicious and popular chocolate cakes made into dark, rich, chocolate cupcakes. That way everyone has their own designated share which ought to yield their playing nicely. Knowing that something needs to be added to make these special, I would drop a small chunk of French chocolate into the center of each just before they came out of the oven. The chocolate would melt into an oozy, yummy center and, there'd be no need for icing to top them after all. They'd be best served warm, not long after they baked.

Which is when I would serve them and that is because, like I said the last time there was an emergency "If I were their Chef" situation ~ when someone(s) need(s) tender loving care ~ and contrary to what is written and said about France right now, they do need just that ~ you want to provide it as soon as possible.

Chocolate-chocolate-filled Cupcakes, for Equipe France

1 cup flour
1/2 cup fine, unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup vegetable oil
1 Tbsp vanilla extract
1 egg
1/2 cup milk
1/2 cup warm or cold strong coffee
1 fine French chocolate bar, like Valhrona, broken in 12 pieces

Preheat oven to 350F. Line 12-cup muffin pan with paper liners.

Sift together first 6 ingredients into large mixing bowl. In separate medium bowl, combine oil, vanilla, egg, and milk. Stir into dry ingredients. When just blended, add coffee and stir until all ingredients are well incorporated.

Spoon batter evenly into muffin cups, and bake for 20 minutes. Remove pan from oven, and gently insert a piece of chocolate into the center of each cupcake. Return to oven and bake 5 more minutes, or until tester inserted in side of cupcake comes out clean.

Serve warm.

Yields 12 cupcakes ~ one for each of France's starting 11, and one for Coach Domenech.

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