A TYPICAL DINNER AT LA PEÑA SECTOR

Yesterday, I received an impromptu invitation that resulted in one of the best dinners of my life. I have a friend of 30 years that is the chairman and owner of the number one paging company in Puerto Rico. His corporation is also involved in the provision of central office equipment for telephone operations. He is one of my best friends, if not the best.

Yesterday, he called me and said that he was coming in a few minutes to pick me up because there were some friends waiting for me at his country home at La Peña (big rock or boulder). To say that the trip was uneventful is a lie. Part of the charm of a visit to this Hacienda is the leisurely trip very high up in the mountains. La Peña is a big rock or boulder that is located at my friend’s home and it gives the name to the whole sector.

The home is a two story dark wood chalet, in one of the highest mountains of Puerto Rico, with a big deck built around the boulder, surrounding it, and with a view of San Juan, and its harbor, and all the nearby towns that takes your breath away. The hour was the sunset, and the colors of the sky were like a symphony with brilliant variations. There were 20 or more automobiles at the space provided for parking. Humm!!!!!

My friend invited me to the big salon (sala) where formal activities are held. I was already suspicious that something was going on! And there, in the sala, were all my friends and associates clapping their hands to the rhythm of a guitar trio, which was performing typical music. What a pleasant surprise! There were big hugs, some tears and the promise that our ritual will continue from now on. The Menu was strictly typical of Puerto Rico and I was forbidden to enter the kitchen. We moved to the deck and I began preparations of several of their favorite cocktails. The music changed to a more romantic tune and we watched the sunset and the beautiful view, while the appetizers began their rounds around the guests. It was a delightful evening and an ingenious way to foster my comeback. Here are some of the recipes. Buen Provecho!

SALT CODFISH FRITTERS (Bacalaitos Fritos)
Makes about 24 medium or 60 small fritters

1/2 lb salt codfish
2 cups all purpose flour
2 tsp. Baking powder
2 garlic cloves crushed
1 cup of water
1 Sazón con Culantro y Achiote Goya
chopped cilantro or cilantrillo, to taste

Soak the codfish in water overnight, changing the water a few times. Drain, and with a little fresh water boil it for a few minutes. Drain again and shred, checking for bones. Sift the flour with the baking powder. Add the crushed garlic, water, chopped cilantro, and the Sazón Goya. Add the shredded codfish and mix well. Fry the mixture by tb. In hot, but not burning oil. Drain on paper towels and serve by the dozens because they are wonderful.

CASSAVA CHIPS

Boil with some salt, sufficient water to cover about two pounds of frozen Yuca (Cassava Root) sold at Latin markets. Drain and slice. Fry until golden and crisp. Serve with a Garlic Mojo, made up of crushed garlic, some olive oil, a few tablespoons of Balsamic vinegar, some chopped cilantrillo, and salt and pepper to taste.

SOPON DE GANDULES (Green Pigeon Pea Soup)
Serves 6

2 cans of Goya pigeon peas, already boiled and ready for cooking
6 cups of chicken stock
1 cup Sofrito (see my recipes)
1/2 lb. Chopped salt ham (jamón de cocinar)
1 lb, peeled and cut into 1 inch cubes of Pumpkin
Salt and pepper to taste
(you can add 1/2 cup of rice and it will be an Asopao),

Combine all the ingredients in a big soup pot and cook until the pumpkin has almost disintegrated so that the soup is thick. Season again with salt and pepper if necessary. Serve as a first dish (Entrante) changing the cocktails for white wine.

PUERTO RICO SHRIMP STEW
Serves 12

6 lbs ready to cook Jumbo Shrimps.
1/4 lb chopped smoked ham
2 envelopes Sazon Goya con Culantro y Achiote
1 1/2 cups of Sofrito.
4 potatoes, peeled and cubed
1 bay leaf
1 tb drained cocktail capers
12 pimento stuffed green olives, sliced
1 tsp crushed oregano
1/2 tsp sugar
salt and pepper to taste
1 tb lime juice
1 canned pimento, sliced
chopped cilantrillo for garnish

In a caldero (iron casserole) sauté in olive oil the smoked ham, Sofrito and the Sazón. Add the potatoes, bay leaf, capers, olives, oregano, sugar, 1/2 cup chicken stock and salt and pepper to taste. Cover and simmer until the potatoes are done (about 20 minutes). Add the shrimps and cook until the shrimps have lost their translucent look, about 5 minutes. Stir in the lime juice, garnish with the pimento and cilantrillo. Serve over perfect white rice and boiled root vegetables (yuca, name, yautía, malanga or batata).

For dessert a tray of native white cheese and fruits.