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: Keisuke Honda (Japan)

This story is #28 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).

Considered one of Asian football's brightest and most promising talents, 24-year-old Keisuke Honda led his national team to the knockout rounds in this last World Cup, for Japan's first time on foreign soil. The midfielder-turned-striker scored in matches against Denmark and Cameroon, and came away he-who-captured-the-most-attention during his nation's impressive run in South Africa.

As a result, his club team CSKA Moscow were reported to have entertained offers from Italy's AC Milan and England's Premier clubs Liverpool and Arsenal to poach him away, but for now he remains in Russia.

His young career started as a second-grader, in his home of Osaka, where he played with a local club; his youth career continued through high school. His professional career began with Holland's VVV-Venio club, where he was known as Emperor Keisuke among fans until he transferred to Moscow in 2009, midway through his contract.

The brother of a footballer, nephew of an Olympic canoeist, and cousin of an Olympic and professional wrestler, Honda is perhaps taking both his athletic heritage and game to a juicier level ~ that of fashion/style icon. More women than men reportedly attend Japanese soccer matches because the players are so cool, and Honda is considered one of the hottest among fans.

Honda, whose looks are acclaimed as Beckham-esque for his messy bed-head bleached locks, has been snap-shot on various occasions lately donning tailor-made suits, aviator sunglasses, designer jeans and sandals, and luxury watches on each wrist. One fashion reporter speculates that he and his peers take their grooming and appearance seriously at this hour because, they are contemplating their post-careers ~ they can't play soccer forever.

Food for thought, certainly.

And on that note ... Honda's home of Osaka is surrounded by land on its northern, southern, and eastern borders, and Osaka Bay to the west. Two rivers also flow through the region. The Bay and the rivers may, or may not, have something to do with the fact that conveyor belt sushi, which is sometimes more sophisticated with the use of little wooden boats that float, originated in Osaka.

If I were ~ or had been ~ his World Cup Chef, I'd opt away from sushi to make gyoza ~ pan-fried dumplings ~ that might suit him just as well. My version of Japanese pot-stickers, might surprise and delight his palate with their fashionable, European filling.

AC Milan wasn't able to welcome him to Italy for now but, Milan being the fashion capital of Italy ~ and Honda, fashion icon in Japan ~ all inspire an Italian twist on this Japanese tradition. Spicy Italian sausage, sundried tomatoes, freshly grated Parmiaggiano, minced garlic, and fresh herbs would fill little wrappers beautifully. When dipped in a pink sauce topped with diced black olives, both a stylish and a delicious epicurean statement would celebrate the so-cool-he's-hot, so-hot-he's-cool star ... from whom great things are expected in the future, both on and off the pitch.

East-meets-West Gyoza or, Italian Potstickers, for Keisuke Honda

1.5 lbs hot Italian sausage, bulk or pulled from casing
1/4 cup diced sundried tomatoes in oil, drained
1/4 cup freshly grated Parmeggiano-Reggiano cheese
1 clove garlic, minced
3 Tbsp fresh basil leaves, torn in bits by hand
3 Tbsp fresh flat-leaf parsley, chopped finely
24 gyoza (round) wrappers
Water
Extra-virgin olive oil
White wine + water

Combine sausage, sundried tomatoes, cheese, garlic, herbs in mixing bowl. Fill gyoza by placing a generous teaspoon of filling in center of each wrapper. Fold into a half-moon, sealing edges with a bit of water. Pinch to secure tightly. Coat bottom of large skillet with olive oil and heat over medium-high flame. Place filled gyoza on their sides in pan, be careful not to crowd. Let cook for about 5 minutes, until browned, then add a splash of combined white wine and water. On low flame, steam gyoza until liquid evaporates. Gently remove from pan, keep warm, repeat with remaining ingredients.

While gyoza cook, prepare dipping sauce ~

Homemade or prepared tomato sauce
Splash of red wine
1/4 cup heavy cream
Freshly grated Parmaggiano-Reggiano, to taste
Freshly ground black pepper, to taste
2 Tbsp black Italian olives, finely diced
Pinch of dried Italian herb seasoning

In saucepan, heat tomato sauce with a little red wine. Add cream, heat through. Season to taste with cheese and pepper. Transfer to serving bowl, garnish with diced olives and crumbled dried herbs.

Yields about 4 appetizer servings.

If I were his World Cup Chef: Carlos Pavon (Honduras)

This story is #27 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

As a player who has earned the nickname area animal and whose career might very well be in its twilight hour due to an injury that was discovered during the World Cup, Carlos Pavon deserves accolades and recognition for time well spent during his stellar career of the last 18 years.

Having played in his homeland to begin, he eventually transferred to Mexico where he enjoyed success with several teams in both the first and second divisions. He also played in Italy, Spain and, for the Los Angeles Galaxy, in 2007 alongside David Beckham. The duo scored two goals in an away game against New York, during which the highest attendance ever for a Bulls match was recorded. His tenure with US soccer was brief, and he has since returned to Honduras (stopping in Mexico again on the way back), where he now plays.

Pavon is the top goal scorer in the history of Honduran football, and in January 2010 he was named the World’s Most Popular Footballer (of 2009; Steven Gerrard was the award’s first recipient, 2006) by the FIFA-recognized International Federation of Football History and Statistics (IFFHS).

His international career has celebrated 57 goals, the last of which was in January 2010, in a friendly Honduras-USA match at the Home Depot Center (home of the LA Galaxy).

Married with two children, he is considered an exemplary role model of home and family in a country plagued by violence. He works with UNICEF in their campaign efforts to prevent violence against women.

Honduras is situated in Central America, bordered by the Caribbean Sea and the north Pacific Ocean, so local foods like coconut, citrus, tropical fruits (even green/unripe), corn, cheeses, fresh fish, avocados, and plantains typically provide a base for its national dishes. Pavon's hometown, El Progreso, is at a crossroads center where travelers pass through regularly. This has inspired both Honduran and American fast food companies to set up camp there. The little city is now home to Dunkin' Donuts, Popeye's, Burger King, Pizza Hut, Wendy's, KFC and, others (ugh).

I can do better than that, especially because El Progreso lies on fertile land, is an agricultural center where plantations surround the city center, and cattle ranching is a big industry. Farm-to-table-something-Latin-Caribbean would outdo that pedestrian fast-food element any day of the week.

If I were, or had been, his World Cup Chef ~ the one who welcomed him back to Honduras from South Africa, I would absolutely serve up something farm fresh, as an antidote to what he might typically find on the road home.

Guacamole is a popular condiment for foods like carneada (Honduras' version of Mexico's carne asada), tacos fritos, enchiladas, and tamales. Hmm. I did enjoy quite the consulting engagement for several years with the Avocado Board and, became quite the expert at spinning avocados into one of everything, especially themed guacamole.

I'd divine a delicious tropical guacamole for my beautiful Honduran muse, that would be a heavenly compliment for tender citrus-seasoned steak tacos with shredded green fruit. The burst of fantastic, fresh flavors would definitely celebrate my admiration for this fine gentleman, and the good life he looks forward to in the days to come.

Citrus-spiked Steak Tacos with Tropical Guacamole, for Carlos Pavon

2 large, ripe avocados, peeled, pitted, chopped
1 tsp sea salt, or to taste
Juice of one fresh orange
3 Tbsp grated fresh coconut
3 Tbsp finely minced red onion
1/4 cup finely diced fresh (ripe) mango or papaya
Pinch of cinnamon-sugar

Mash avocado with salt and juice. Combine with remaining ingredients in large bowl. Taste, adjust seasonings. Refrigerate with plastic wrap pressed directly on top of dip, until serving.

Juice and zest of two fresh oranges
Juice and zest of two fresh limes
Generous handful of fresh cilantro leaves
1/4 cup vegetable oil
2 lbs fine-quality boneless steak (New York or Spencer), sliced on diagonal

In large zipper bag, place marinade ingredients, mix well. Place steak pieces in bag to coat well with marinade. Let sit for 20-30 minutes. Remove steak from marinade; prepare grill for medium-high heat. Grill steak slices for 2-3 minutes on each side, basting with marinade if desired. Discard marinade.

Warmed corn tortillas
Green papaya, peeled, grated
Green mango, peeled, grated

Serve grilled steak rolled in warm tortillas. Top with guacamole and grated green fruit.

Yields 4 servings.

If I Were his World Cup Chef: Alexandros Tziolis (Greece)

This story is #26 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).

Just a little behind schedule on this series, I have a burning desire to complete it. Once again, I have chosen a muse that is gorgeous and, was nearly missing-in-action as I searched for facts to craft his story.

Never mind.

Greece's national team is graced with this young god-of-sorts, Alexandros Tziolis. I do have a handful of goods on him to swoon over, besides his appearance (tall, dark, handsome) so, this story and his recipe are in fact keepers.

Here we go ~

His name has a lovely lyrical ring to it. He was instrumental in Greece's win against Nigeria in this 2010 World Cup. He plays in Italy's Serie A for Siena, which is an exquisite Tuscan city.

He hails from Katerini, near the sea, in the Central Macedonian region of Greece's northeastern mainland. Bits and pieces of Macedonia's ancient history are terribly romantic.

In ancient Greece, it is written that Lamia of Athens, a celebrated courtesan, indulged her young lover Demetrius with magnificent banquets. In early letters, Macedonian foods were mentioned in her menus, I guess you would call them. Eventually the Athenians gifted Demetrius with a temple in honor of Lamia under the title of Aphrodite, the Greek goddess of love, beauty, and sexuality. (Aphrodite's Roman counterpart is Venus.)

Macedonian foods were later recorded to include grilled fish and seafood, eggs, oysters (aphrodisiacs, by the way), all "supplemented with wine and half-naked female flutists". (Lamia was a flutist.)

Oh what fabulous stuff. I need to pull something incredibly sensual together here for my Greek muse.

If I were his World Cup Chef, my irresistible offerings would have to be eaten by hand.

Meze / mezes are Mediterranean small plates/appetizers, and are usually finger foods. I love Greek feta cheese and kalamata olives drizzled with olive oil, lemon, and Greek oregano ~ this centerpiece of my platter would be accompanied by triangles of grilled flatbread.

Some hearty protein of sorts will come from savory bites made with phyllo pastry. This item must come from an international or Middle Eastern market. You will suffer my wrath and much agonizing frustration if your phyllo source is an American supermarket.

Phyllo pockets are sublime when filled with a blend of ground lamb and beef seasoned with diced onion, mint, parsley, a smidge of garlic ... and dipped in Greek yogurt swirled with honey. To round out the colorful presentation and add nutrition (for stamina, later), veges like roasted eggplant, bell pepper, and marinated mushrooms are perfect because if one is pinched for prep time, ideally those can be purchased at the same source the feta, olives and, the phyllo were ransomed.

Everything is served with sparking wine on cushy, romantic floor cushions, under dim lights ... and silky napkins ... or, not.

Mezes-platter-worthy-of-ancient-gods, for Alexandros Tziolis

Greek feta cheese, crumbled coarsely
Kalamata olives
Extra-virgin olive oil
Fresh lemon juice
Dried Greek oregano
Grilled flatbread, cut in triangles for serving
Roasted eggplant, bell pepper
Marinated mushrooms

6 sheets phyllo pastry (purchase frozen and thaw in fridge overnight)
Additional olive oil
1 small red onion, finely diced
1 clove garlic, crushed
1/2 lb. each, ground lamb and beef
one handful each, chopped fresh mint and flat-leaf parsley
sea salt, freshly ground pepper

Plain Greek yogurt mixed with desired amount honey, for serving

Prepare large platter or small plates with each individual selection ~ bread triangles for olives and cheese drizzled with olive oil, lemon juice, and crumbled oregano; roasted vegetables; phyllo pockets with yogurt dip, for which recipe follows.

Cook onion and garlic in olive oil over medium flame. When soft, add ground meat. Cook until no longer pink, season to taste with herbs, salt, pepper. Let cool slightly.

Lay one sheet of phyllo pastry on flat clean surface. Brush generously with olive oil, repeat with two additional sheets. Cut pastry from top to bottom (vertically) in four pieces, then cut lengthwise in half for a total of 8 pieces. In lower left corner of each piece, place a spoonful of meat filling, and fold over as if to fold a flag, until a filled triangle is complete. Secure edges with a final brush of olive oil and place on greased baking sheet. Repeat procedure with remaining sheets of pastry and filling.

Bake in preheated 400F oven for 20 minutes, until lightly browned. Serve warm with yogurt dip.

Plates ought to yield 2 servings with some leftovers for, breakfast.

If I were his World Cup Chef: Didier Drogba (Ivory Coast)

This story is #25 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).

Of all my World Cup muses, if there was one world footballer who most elegantly embodies a hero, it would probably be Didier Drogba.

Unlike many of his peers, his career began relatively later in life. Instead of training at a formal football academy, he made a name for himself playing in the suburbs of Paris. With injuries and other difficulties it wasn't an easy path, but finally he turned the corner toward success. I think our world is a better place for that having happened.

At 32, he captained Les Elephants in this (his second) World Cup. His native Ivory Coast was eliminated in the group stage and, Drogba gave his all for the duration. Coming off the bench during the Portugal match, he played wearing a cast on his broken arm, then he became the first African to score a World Cup match goal against giants Brazil. Finally Ivory Coast beat North Korea but, that marked the end of their run in South Africa.

England’s Chelsea Football Club has been graced with his services since 2004. Drogba is considered one of the world’s best strikers, or at least the most-feared.

With a myriad of well-deserved honors and silverware for individual and club achievements, his contributions to his community ~ and the planet ~ perhaps deserve greater accolades.

He is a modern day peacemaker, to begin.

After 5 years of civil war in his country, via a desperate plea, he inspired combatants to lay down their arms and cease fire. This was just after he led the Ivory Coast to qualify for the 2006 World Cup, their first ever. In April 2010, he appeared on the front cover of TIME magazine, as one of the world’s most influential people.

This summer, with French legend Zinedine Zidane, his co-UN Development Programme Goodwill Ambassador, he launched an Anti-Poverty TV campaign with 8 goals.

With his Chelsea teammates, an anti-malaria campaign for 2010 through the AfricAware organization is underway, complete with cool signature bracelets.

In late 2009, the first project of his Didier Drogba Foundation began when he donated his $3 million Pepsi advertising endorsement to build a hospital in Abidjan, his hometown. Chelsea Football Club followed his lead by adding a very generous donation toward the project. The hospital is scheduled to open this year.

And, this fine gentleman is married and the father of three beautiful children, the youngest of whom dined with Dad at Crustacean in Beverly Hills earlier this month.

This prince among men clearly has exquisite taste.

If I were his World Cup Chef, I'd have too much delicious fun offering an amazing dessert to mirror what a sweetheart he is, and honor his unique heritage.

In his homeland on the south coast of upper-western Africa, bananas/plantains, coconut, and peanuts are apparently found everywhere. He is familiar with life in England so if I divined a pudding, it would likely be well-received. He was brought up mostly in France, so a rich, sophisticated, finishing sauce is called for.

The final creation would taste so incredibly good, he'd have to know that my profound love and appreciation for who he is, got mixed in quite naturally ... I couldn't possibly not add those secret ingredients.

Coconut-Banana Baked Pudding, with Creamy Peanut Toffee Sauce, for Didier Drogba

1/2 cup golden raisins, finely chopped
1/3 cup grated fresh coconut
1 cup water
1 tsp baking soda
5 Tbsp unsalted butter, softened, divided
2/3 cup sugar + sugar for dish
2 eggs
3/4 cup flour, sifted with 1 1/4 tsp baking powder
1 Tbsp vanilla
1 large banana, peeled, thinly sliced

Combine raisins, coconut, water in saucepan; bring to a boil. Remove from heat, stir in baking soda, set aside. In large bowl, cream 4 Tbsp butter with sugar. Add eggs one at a time, stirring well. Fold in sifted flour/powder. Stir in coconut mixture, vanilla, banana.

Preheat oven to 350F. Coat ovenproof bowl or souffle dish generously with 1 Tbsp butter and sugar. Spoon mixture into prepared dish, cover with buttered foil. Bake for 30-40 minutes until inserted skewer comes out clean. Prepare sauce while pudding bakes.

2/3 cup light brown sugar
6 Tbsp whipping cream
1 cube butter
1 tsp vanilla
3 Tbsp golden rum (or fruit juice)
1/3 cup finely chopped roasted peanuts

Combine first 5 ingredients in heavy saucepan, boil for 3 minutes. Stir in nuts before serving.

Spoon or cut warm pudding to serve with sauce. Yields 6-8 servings.

If I were his World Cup Chef: Alexis Sanchez (Chile)

This story is #24 of 32, in my "If I were their World Cup Chef" series. Each post honors one world football player from each of the 32 national teams at the 2010 World Cup in South Africa. As my muses, each inspires a recipe that I am privileged to offer as my gift ... to thank them for making the world more beautiful (even after the 2010 World Cup has ended).

Alexis Sanchez plays for Italy's Udinese, where fans love him because of his cleverness and trickery. Once hailed by World Football as one of the 50 most exciting teenagers in the sport, many predict he is South America's answer to Cristiano Ronaldo. Known as The Wonder Boy (in Spanish, El Nino Maravilla), he comes Chile's northern capital city, Tocopilla, which means the devil's corner. Uh-oh.

He's a fabulous Chilean muse!

Young Sanchez's career started in Chile and within short order he was signed by Udinese, with whom since 2008, he remains. For now. Recent buzz says that Sanchez has dreamed of playing for England's premier club Manchester United since he was a child. With his recent performance at the World Cup, his dream club is rumored to be very interested in his signature ~ if not now, then soon. Udinese confirmed just last week that he is not for sale.

His favorite mantra is football just has one rule ~ never look back, always look forward. Some say that his opponents have some trouble with that one, once he speeds past them. He says he loves entertaining the fans, doing the unexpected. He probably surprises himself sometimes.

Thanks to extraordinary players like Sanchez, Chile’s two World Cup wins in the group stage ~ a pair of 1-0 successes against Honduras and Switzerland, were his country's first World Cup triumphs outside South America. Our young hero has much to be proud of. Now he is on brief holidays while speculation perhaps goes on without him at the table(s), about the future (and cost) of his career.

Speaking of tables, I imagine that the food in his native Chile must be exquisite. Influences have mostly Spanish accents, and are added to Middle Eastern plus European including Germany, Italy, Croatia, and France. Its long South Pacific coastline offers gifts from the sea for splendid signatures, enhanced by Chileans' unique relationships with the local waters. Fresh fruits and vegetables from varied agricultural terrain add color, beauty, and nutrition. As the largest South American producer of wine, many traditional dishes are prepared and accompanied accordingly.

If I were his World Cup Chef, I would have a field day divining something that bridged Chile with Italy in the most delicious of ways. I would take fresh fish that was like Chilean Seabass, and doll it up with a savory-herb coating. It would be lightly sauteed and finished with crisp white wine, capers, and red olives. On the side would be a chopped salad with seasonal vegetables and fruits, including silky avocado, one of Chile's finest gifts, for certain.

With more of that wine at the table (young Sanchez is 21), this summer meal becomes as swoon-worthy as one of Chile's most promising, rising stars.

Seabass and Summer Salad with Chilean-Italian Flair, for Alexis Sanchez

Extra-virgin olive oil
White balsamic vinegar
4 striped seabass, halibut, black cod, or mahi-mahi steaks, 1" thick
2 cups dried breadcrumbs, seasoned with sea salt and freshly ground pepper
2 Tbsp finely chopped fresh basil or 1 Tbsp dried basil
Additional oil for cooking
3 Tbsp capers, drained
1 cup large olives, pitted if desired (red olives from Bari, Italy are preferred)
Chilean white wine of choice ~ Chardonnay, Savignon Blanc, etc

Preheat oven to 400F. Whisk oil and vinegar in shallow dish and coat fish, then dip in seasoned bread crumbs mixed with basil. In large ovenproof skillet, cook fillets in olive oil over medium flame until lightly browned, about 2 minutes on each side. Add capers and olives, then pour about 2 cups wine all around pan contents, stir up loose browned bits. Place pan in oven to finish cooking for about 15 minutes. Fish will flake easily when ready. Serve fish with pan juices, with salad. Yields 4 servings.

For Salad ~

• Sprinkle chopped strawberries or other berries with a little sugar and stir with a splash of water. Mash lightly and mix with a bit of balsamic vinegar and olive oil for dressing, set aside.
• Combine any mix of baby greens/spinach/arugula, with diced nectarines, peaches, plums, apricots.
• Tear a few basil leaves and add to mix.
• Add 1 medium ripe (peeled, pitted, diced) avocado
• Drizzle with dressing and toss gently to combine.
  

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.