England defender Lucy Bronze has won the UEFA Women’s Player of the Year award, defeating Lyon team-mates Ada Hegerberg and Amandine Henry.All three women enjoyed both domestic and continental success this year, having secured yet another domestic title in the Division 1 Feminine, the club’s 13th straight crown in the French top-flight.Lyon also secured another Champions League title, their fourth straight, defeating Barcelona in the final. Article continues below Editors’ Picks Emery out of jail – for now – as brilliant Pepe papers over Arsenal’s cracks What is Manchester United’s ownership situation and how would Kevin Glazer’s sale of shares affect the club? Ox-rated! Dream night in Genk for Liverpool ace after injury nightmare Messi a man for all Champions League seasons – but will this really be Barcelona’s? The 27-year-old Bronze, who joined Lyon in 2017 after departing Manchester City, enjoyed another fine season domestically, while helping England to success at the Women’s World Cup.She scored her only goal of the World Cup in a 3-0 win over Norway in the quarter-finals, and though the Lionesses fell to the United States 2-1 in the semi-finals, Bronze took home the silver ball as the World Cup’s second-best player behind Megan Rapinoe.And Bronze thanked her England team-mates in a video message played after the announcement of her victory.”I’m ecstatic and super humbled to have won the award up against two fantastic players who I know really well at Lyon: two great girls, great players,” Bronze said. “I want to say huge thanks to the Lionesses, the England team. We had a great summer and I don’t think I would have won this award if it wasn’t for them.”The same goes for the Lyon team. We had an amazing season, we won the treble. I think any one of those girls could have been up here receiving this award.”Hegerberg, 24, the inaugural women’s Ballon d’Or winner, finished second after enjoying another sterling season for Lyon, having scored 20 goals in 20 league games for the champions. She scored seven times in continental competition, including a hat-trick in the Champions League decider, a 4-1 victory for Lyon over Barcelona.However, unlike Bronze and Henry, Hegerberg did not compete at the 2019 Women’s World Cup, having stepped away from the Norway women’s national team due to frustration over unequal treatment by the federation. The Norwegian star was going for her second UEFA Women’s Player of the Year award, having won the trophy in 2016.Henry, meanwhile, scored four goals last season for Lyon en route to the domestic league title, her 11th with the French giants.She also found the net twice in the Champions League, including once in the semi-finals against Chelsea, which saw Lyon emerge 3-2 victors on aggregate.The 29-year-old Henry also scored twice for hosts and quarter-finalists France in the World Cup this past summer, including an extra-time winner in the round of 16 against Brazil.But it will be another year of disappointment for Henry, who has been a finalist for the award four times but has yet to come away with the victory, finishing second and third twice each.
How to Cook Steak in the Oven When it comes to pork, it’s safe to say that North Carolinians know a thing or three. From beginning to end, it’s almost as if cooking a pig is part of every person from the Tar Heel State’s DNA. It’s no different for chef Adam Hayes from Canyon Kitchen at Lonesome Valley, which is nestled in the town of Sapphire.Hayes, a North Carolina native, started out as a fry cook in a sandwich shop. He caught the cooking bug and went on to spend five years as the executive chef at the Grand Bohemian Hotel in Asheville (during which time he hosted a dinner at the James Beard House in New York City and shipped up all North Carolina ingredients). He joined the team at Lonesome Valley in 2015 and has since garnered a faithful following of foodies from around the country.Canyon KitchenWe convinced Hayes to share his go-to pork rub recipe. In his words:This is a great all-purpose rub that works wonderfully on pork, barbecue, and ribs. I even use it on corn and veggies, too. I like using rubs versus brines on meats in general.I developed this barbecue rub early on in my career at one of my first jobs but felt like it could be better. I experimented at home with multiple spices and combinations. One of my all-time favorite seasonings comes from Old Towne in Charleston, South Carolina. I use this stuff on everything (currently and in my past). So, for this rub, I wanted something that was similar but worked well on all forms of meats and vegetables.“This rub was developed specifically for pork. All things pork! Pork butt and ribs are the standards.”It has a balance of heat, sweet, and salt. For this rub, I use Stax’s seasoning salt as the base. They are located in Greenville, South Carolina. I tried their seasoning salt at a food show many years ago and joked that the stuff must have crack in it. I was hooked immediately. Still my preferred seasoning salt.This rub was developed specifically for pork. All things pork! Pork butt and ribs are the standards. I’ve used in a cure for bacon, rubbed this on the outside of a country ham I’ve made, used it in a brine solution for pork loin, and added it to my famous Hayes barbecue sauce. This rub is no stranger to chicken, quail, squab, Guinea hen, salmon, flounder, and beef ribs (although I don’t typically like it on beef, as it’s a little sweet for beef).It works great on grilled vegetables. It’s a nice addition to corn pudding, casseroles of any kind, batters for frying fish and vegetables … anything really! I think this is a very universal rub. It’s handy to have in the kitchen when you are looking to add flavor to what you’re cooking. Experiment with it. You may find it enhances an already great creation.Chef Adam Hayes’ Pork Rub RecipeGrandriver/Getty ImagesIngredients:2 c blackening seasoning1 c salt.5 c black pepper.5 c brown sugar.5 c paprika¼ c ground mustard.25 c Stax’s seasoning salt3 tbsp thyme2 tbsp red pepper flakes2 tbsp chili powder2 tbsp garlic powder2 bay leavesMethod:In a large bowl, add all ingredients.Gently mix until evenly distributed.Store in an air-tight container.Article originally published November 30, 2017, by Cator Sparks. Last updated by Sam Slaughter. Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes The Burger Show’s Alvin Cailan Shares His Burger-Making Secrets How to Make Loco Moco, a Hawaiian Staple Dish Editors’ Recommendations How to Smoke Meat: Everything You Need to Know