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David Beckham food trivia, and related recipe
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AP Photo/Victor R. Caivano
I can’t resist. It might be my last chance to write about David Beckham and food! He is still attached to LA, which qualifies him as a hot topic here (right?), and he may stay in Italy, my other homeland. (Big drama there right now. Whole separate story.)
Here are some yummy food anecdotes about the man and a few on Posh. Do stay tuned, because this all gets spun into an epicurean pearl at the end!
- The 33-year old father of three is big on family meals, especially Sunday roast dinners.
- He is naturally a fan of English pubs, and health foods.
- He appeared on Snoop Dogg’s Fatherhood, and joined Snoop at Roscoe’s Chicken and Waffles where he ordered a salad.
- His England-based GO3 line of frozen-ready food products include some of his own childhood favorites like fish fingers, pasta, wraps, and omelettes. The offerings are healthy, nutritious and, need a new maker since the original producer has gone out of business.
- He launched the line last October because he struggled to get his own three young sons to eat their greens.
- His own mother says he ate healthily as a child.
- He loves to cook himself. One of his signatures? Fish finger sandwiches with ketchup.
- The very thin Victoria is very talented with mincemeat, per her husband.
- She states that she loves Milan because you eat well. (The Italian press had a field day with that and this next factoid.)
- Posh cannot eat pasta, it doesn’t agree with her. She calls it her ‘kryponite.’
Tomorrow night, at Home Depot Center, the LA Galaxy clashes with the holder of Japan’s league cup, Oita Trinita. This is the second match in the Pan-Pacific tournament’s opener, a double-header. Neither Beckham nor Galaxy’s other hero, Landon Donovan (on loan to Bayern-Munich), will be there to play.
We need something to console our home boys, and give them some extra energy to take on Japan’s very fit squad (per Chris Klein, Galaxy defender). Inspired by Becks, this fusion recipe is perfect and equals incredibly delicious east-meets-west.
Japanese grilled shrimp over Italian salad, for 2
3 tablespoons soy sauce
3 tablespoons mirin (sweet Japanese rice wine)
Juice and zest of one small fresh lemon
2 tablespoons extra-virgin olive oil
1 teaspoon chopped peeled fresh ginger
1 lb uncooked large shrimp, peeled, deveined
1 fresh bunch arugula
1 small head radicchio, torn in shreds
12 grape (cherry) tomatoes, halved
Thinly sliced red onion
Prepare grill for medium-high heat. Whisk soy sauce, mirin, lemon juice, zest, oil, and ginger in medium bowl to blend. Add shrimp and coat well; marinate 10 minutes. Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
Prepare salads on serving plates and drizzle with some of warm marinade. Top with shrimp to serve. Pass remaining marinade as sauce, if desired.
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