CONSTITUTION DAY CELEBRATIONYesterday, July 25, 2000, the people of P.R. commemorated the signature of our Constitution, based on the American Constitution and following the Common Law system of justice. It is a national holiday and also, an excellent opportunity to review our rights as citizens versus our obligations with law, order and the common good of people.

Yesterday evening I enjoyed the visit of my friends and associates, who were full of joy to see that my obligations as a loving daughter are now leaving enough time again for planning, executing and enjoying a good dinner with them. Thanks to God for all his blessings and for the joy and pleasure of having such good friends. The discussion was mainly centered on the Vieques issue and its effect on the US presidential campaign. Interesting!!

My first visit was to the supermarket where I bought several kinds of crackers, to serve as accompaniment to the appetizer. I served a few salads, considering the extremely hot climate, and a special treat of Lobster and Shrimps with spices. As wine of preference we decided on a celebration of friendship with a good and inexpensive Spanish champagne (or sparkling wine according to purists); a Freixenet Cordon Negro, Brut. Delicious, refreshing and not expensive. Buen Provecho!

CHICKEN SALPICON
Recipe should be doubled according to number of guests.

1 1/2 tsp olive oil
1/2 tsp Balsamic vinegar
1/3 cup onion grated in processor
1/2 cup carrot grated in processor
1/2 cup grated white cabbage
1/2 tsp Worcestershire Sauce
1/2 cup ketchup
1 garlic clove, minced
10 stuffed olives, chopped
2 previously seasoned, broiled and chopped chicken breasts
1/2 cup chopped cilantrillo
salt and pepper to taste

Pour oil and add vinegar, onions and cabbage to pan. Cook on low 10 minutes. Add chicken, Worcestershire Sauce, ketchup, garlic, olives, salt and pepper. Cook on Low for 15 minutes. . Refrigerate, covered. When ready to serve, mix with chopped cilantrillo. Serve over assorted crackers or toasted bread slices.

COLD TORTELLINI SALAD
Serves 6

1 lb fresh tortellini
1 cup extra virgin olive oil
3/4 cup Balsamic Vinegar
1/2 tsp ground pepper
2 crushed garlic cloves
1/2 tsp chili powder (optional)
1/2 tsp dry mustard
1/2 tsp paprika
1/2 tsp ground cumin
1 tsp salt
Tabasco to taste (optional)
1 cup diced green peppers,
1 cup diced red onion
1 cup sliced mushrooms
2 cups chopped tomatoes
1 cup minced fresh parsley
3 tb Barbecue sauce
1 cup grated cheddar cheese
Shredded Lettuce

Cook tortellini and drain. Mix all the above additional ingredients in a big bowl, except the tortellini, the cheese and lettuce. Mix well. Add the tortellini and toss well. Refrigerate covered until ready to serve. Serve on a big crystal bowl, over the shredded lettuce and sprinkled with cheddar cheese.

GOLDEN GARBANZO SALAD
Serves 8

2 cups cooked garbanzos (chickpeas) drained
1 8oz can whole kernel corn, drained
3 celery ribs, sliced
1 medium onion, chopped
1/2 diced green pepper
1/2 diced red pepper

Dressing:
1/2 cup sugar
1 heaping tb flour
1/2 cup cider vinegar
1 tb yellow prepared mustard

Combine garbanzos, corn, celery, onion and bell peppers. Set aside. Mix flour and sugar in saucepan. Add mustard and stir in vinegar. Bring to a boil stirring constantly; reduce heat; cook and stir until thick and with a gold color. Pour over vegetables while hot. Toss well, cover and chill. Taste for salt. Serve cold in a decorative platter.

SPECIAL LOBSTER AND SHRIMP CRIOLLOS

3 lbs boiled lobster, cut in medallions style
2 lbs extra jumbo peeled, deveined and boiled shrimps
1/4 cup MOJITO or to taste (recipe follows)
1/4 cup brandy
1/2 cup heavy cream
6 tb margarine
pinch of nutmeg
1/2 cup fish broth
In a big skillet or wok, sauté the lobster and shrimps in the butter and the Mojito. Add the brandy and the broth and cook for 5 minutes in high. Add the cream and the nutmeg, lower to medium high, and continue moving until the sauce thickens. Season to taste. Serve.

MOJITO BORICUA
Adapted from chef Huyke’s recipe

1 chopped green pepper
4 crushed garlic cloves
2 tb cocktail capers, drained
1 tsp dry oregano, crushed
1 tb chopped cilantrillo
1/2 chopped shallot
2 tb tomato paste
1/4 tsp salt
1 tb olive oil

Process all ingredients. Add some stock if needed. Remaining Mojito can be refrigerated and served as a sauce for fish, chicken or vegetables.

POTATOES IN GREEN SAUCE
Serves 6 to 8

8 potatoes
8 tb olive oil
1 onion, chopped
3 crushed garlic cloves
1/2 cup chopped fresh parsley
hot chicken stock
salt and pepper to taste

Peel and cut the potatoes into 1/4 inch rounds. Heat oil in a big skillet and sauté onion and garlic. Add potatoes and brown lightly. Stir in parsley and hot stock to cover. Add salt and pepper to taste. Continue cooking in low heat, turning just once, for about 15 minutes or until potatoes are tender. Serve with the lobster and shrimps dish.