A friend of mine and fellow worker, asked me to create a Menu for a Visit from our american boss, his family and other families, to her summer home in the mountains. This was an almuerzo (lunch), very high in our mountains, with an excellent climate and wonderful company.

Creole Menú for A very Special Visit (20 to 25 people)

APPETIZERS:
Small Mofongo Balls
Corn Sticks
Chicken and Pork, Fried and garnished with with Sliced Onions
Ali-Oli Sauce
Appetizers will be served during all morning, in fresh batches, with fresh orange and passion fruit juices, Sangría, beer, wines and very cold mountain spring water.

MAIN DISHES:
a 16 pounds roasted Pork Loin
Casseroled Chicken Romero's Style(ex governor)
White Rice
Potato Salad
Green Salad with Raspberry Vinaigrette Dressing

AFTER DINNER
Basic Cheese Custard (Flan de Queso)
Café Au Lait
Liqueurs

JOURNAL FOR THE COOK AND ASSISTANTS:

The Sorullito's can be bought at the Latin Grocery, freezed. Regardless, I am including a recipe for them.

Small Mofongo Balls:
5 green plantains
Some ready made Pork Cracklings (Pork skin is cut in pieces,place in a pot of water to cover and soaked for 10 minutes, drained and wiped, salted and stir fried until pieces are browned and crisp, or you can buy them from Lays or other producer)
3 cloves garlic, peeled
2 tablespoons olive oil
Canola oil for frying.

Peel the plantains and cut in rounds of about 1 inch.
Deep fry the plantains in hot oil, drain on paper towels, and crush together with the pork cracklings, with part of the garlic and the olive oil, in batches, in a mortar. Be sure to use a very small mortar. Scoop out with a tablespoon shaping into 2 inches balls. Serve with Mojito (one of my previous recipes) or with Ali-Oli Sauce. Makes 20 or more small balls.

CORNSTICKS:
2 cups water
1 tsp. salt
1 1/2 cups yellow cornmeal
1/2 cup grated cheddar cheese
Canola Oil for frying

Put the water with salt in a saucepan. Add the cornmeal. Reduce heat to low and cook stirring constantly, for 4 to 6 minutes, until thickened, and the borders are somewhat separated from the saucepan. Remove from the heat and add the cheese. Stir, to mix well. Let the mixture cool reasonably. Shape 1 tablespoon of the dough into a small cilinder or cigar, about 2 inches long (In the palm of your hand). Repeat with the remaining dough. At this step, you can freeze them or refrigerate for a later use. If you refrigerate them, bring them to room temperature. Heat the oil in a skillet or deep fryer, until hot, but not smoking and fry until golden brown on all sides. Makes 18 to 20 sticks, but trust me, you will double the recipe.

FRIED CHICKEN AND PORK PIECES WITH SLICED ONIONS:

We will need pork and chicken pieces, 2 pound each,Adobo Criollo (as sold in Latin Markets),
3 onions, sliced, 2 crushed peeled garlic cloves,1 tsp of ground cumin, 2 bay leaves,1 cup white wine,1/2 cup vinegar or sour orange, 1 cup olive oil, a pinch of sugar, 3 tb. Soy Sauce, Salt and pepper to taste.

The pork and chicken pieces should be marinated with the adobo, ar least 24 hours, covered, in the refrigerator. Next day, you will return them to room temperature and fry them in batches, until they are golden. Then, using a big pot, mix the fried pieces with all the other ingredients and cook, covered for approximately 35 minutes. Then, cool to room temperature and serve with its own sauce. All the portions should be small, like Spanish Tapas.

ALI-OLI SAUCE:

2 grains of garlic, 1 egg,, 1 tsp. white vinegar, 1 cup olive oil,1/2 tsp salt, some chopped cilantro (Chinese Parsley). You can add a pinch of sugar. Prepare in the food processor like a mayonnaise, and serve very cold, in a crystal cup, with the Apperitifs.

ROASTED PORK LOIN (16 pounds)
Please, refer to one of my previous recipes, doubling the quantity of the marinade. You will need a very big oven, and a lot of patience. It should be Sliced and serve with its own juices.

CASSEROLED CHICKEN ROMERO STYLE:

You will need at least 4 or 5 pounds of chicken pieces (I prefer the thighs); 4 big sliced onions;2 sliced red pimentos and 2 sliced green pimentos (slices as for fajitas);4 sliced tomatoes; Adobo Criollo to taste;3 garlic cloves, crushed;1/2 cup raisins; 1/2 cup chopped green olives; 1/2 cup sliced almonds, 2 bay leaves; 1/2 cup orange liqueur; 1/2 cup water or stock;1 tb Paprika; Soy Sauce to taste. 6 potatoes, peeled and sliced.

Very early in the morning, you add all these ingredients to a large pot, and cook it in a very low temperature, until it makes its own sauce and is completely tender. Cook it for approximately 2 1/2 hours. Serve it with white rice and the salads. People can select between chicken or pork.

POTATO SALAD: I always use the Hellmans traditional Recipe.

Green Salad with Raspberry Vinaigrette:

4 packages of Romain Lettuce
2 cups sliced fresh strawberries
2 cups sliced mushrooms
fresh tomatoes, sliced
sliced celery, to taste (optional)
1 cup chopped red onion

This should be served with the following vinaigrette:

1/2 cup Raspberry Vinegar
Salt and pepper to taste
1 tsp sugar
2 garlic cloves, crushed
1 cup very good virgin olive oil
1 tb. Worcestershire Sauce
1 tb. mustard

The Vinaigrette should be mixed in the processor and passed with the salad.

Basic Cheese Custard:

6 eggs,1 lb. cream cheese, 1 can sweetened condensed milk, 1 can evaporated milk, 1 tb. Vanilla extract. This mixture is processed, then poured into a caramelized mold. Cook in a 350 F oven, in Bain -marie, for approximately 35 minutes. Cool at room temperature, Refrigerate and when serving,invert on a platter and unmold. Wow, delicious. The slices can be served with fresh fruit of several kinds and colors.

The party was absolutely successful. The quantities included are significantly reduced in order to adapt them to family dinners. I have included the recipes because they might be tried before Thanksgiving, and some of them, perhaps, adapted for your enjoyment. Buen Provecho.