Recipes from the Superstars

Swimming World and Junior Swimmer, Apr 2004

What fuels the USA's top swimmers? What recipes give them the energy to break records? What meals do they eat to celebrate after winning gold? Here's a sampling of what some of the USAs top swimmers like to eat:

IAN CROCKER, 21

University of Texas (Austin, Texas)

Barbecued Ribs

"I love to cook! Coming from Maine, I was somewhat sheltered when it came to BBQ. But in Texas, on the other hand, it's a way of life. Here's an easy, and favorite way to cook ribs:

"Take a rack or two of baby back ribs and coat them with a healthy dose of olive oil. Now give them what's called a dry rub. This consists of all your favorite spices that are appropriate for pork. My dry rub consists mainly of chili powder and kosher salt. To that I add garlic (use finely chopped garlic if you're not too lazy), paprika and worstershire sauce.

"Meanwhile, out on the charcoal grill, get a good pile of 15 briquettes turning white. After the coals have turned white, close the lid and get the frill up to 300 degrees. Once it's there, put the coals on one side and the ribs on the other. Keep the temperature steady for an hour-and-a-half, turning over and rotating 180 degrees halfway through. Put your facvrite sauce on the ribs for for the last ten minutes thet they are grilling, then take them off and let them coll for 5 to 10 minutes."

NATALIE COUGHLIN, 21

University of California

(Berkeley, California,)

"Pre-meet Meal"

"When I was a kid, my mom used to make me fried rice and eggs for my pre-meet meal-it was my absolute favorate! When World Championships and Pan-Pacs were in Japan, I was in heaven. Now I either have that before a meet, or I go out. usually, it's at this place in Berkeley called 'Fat Apples.' I get pumkin pancakes, scrambled eggs and ham. It's wonderful! Our dual meets are usually around noon or 1 o'clock, so I like to have a huge breakfast, and then that's it until after the meet."

Ed MOSES, 23

Curl-Burke (Burke, Virginia)

"The Perfect Meal"

" OK here the perfect meal after a long hard workout-a beautiful filet cooked medium rare with Heinz 57 steak sauce, homemade redskin masked potatoes, baked corn casserole, baked carrots in brown sugar sauce...and to top it off the biggest bowl of ice cream possible-because there is always room for ice cream!"

MARITZA CORREIA, 22

University of Georgia (Athens, Georgia)

Chicken Parmigiana with Spaghetti Noodles and Sauce

"I tend to eat a lot of pasta dishes with chicken when I am at meets, so here's one of my favorite dishes to cook."

Ingredients:

* One packet of Shake and Bake (original recipe chicken)

* Skinless and boneless chicken breast

* Spaghetti noodles

* Ragu spaghetti sauce with meat

* One packet of shredded mozzarella cheese

Preparation:

1. Fix up the packet of Shake and Bake and put desired amount of spaghetti noodles in pot of wadter to boil. Put each individual chicken breast in the shake mis.

2. Lay the chicken on a flat cookie sheet (making sure to leave space between each piece of chicken). Then follow the cooking instructions on the Shake and Bake packet.

3. With about 3 or 4 minutes to go, take the chicken out of the oven (check to make sure it's almost done; bigger pieces take longer) and sprinkle the mozzarella over the chicken. Put the chicken back in the oven to cook for the remaining 3 or 4 minutes or until the cheese is completely melted (the more cheese you use, the longer it will take to melt, so keep an eye on it).

4. Heat spaghetti sauce on stovetop, or microwave until hot.

To serve:

1. Dish out noodles and place chicken on the plate.

2. Pour spaghetti sauce over the noodles-you can also use it over the chicken as well.

3. Finally...ENJOY!

Check out SwimInfo Interactive at www.SwimInfo.com for more recipes from some of the USA's top swimmers.