SUNDAY VISIT

For today I don’t have much time because a group of friends is coming over. Yesterday night I planned the Menu and a special theme for the party. It will be a party reminiscent of a Carnival night in New Orleans. I bought fake jewelry and special seasonings at Domenicos. Everybody will dress in vivid colors and jazz will be played. I want to share the menu with my dear Kitchen Link friends. Buen Provecho!

The party will begin at 3:00PM. The weather is extremely hot and unpredictable, therefore I am receiving my guests at the covered porch and then to the dining room. I plan to serve Robert Mondavi’s Chardonnay and Mondavi’s Cabernet Savignon for the gentlemen that prefer red wines. Frozen strawberry Daiquiris will be available to adventurous guests. I brought Nina from Vega Alta, to begin her training in a different kind of service. She is excited and I am sure will be of great help. Anyway, everybody knows and loves her.

For appetizers I am planning to serve fruits and a simple tray of cheese, including Gorgonzola, Manchego, aged white cheddar and local white cheese. Also, a tray of store bought sorullitos, assorted crackers and local bread.

BLUE CHEESE AND WALNUT SALAD

1/2 cup light mayonnaise
2 garlic cloves, crushed
1/4 lb blue cheese, crumbled
1 tb olive oil
2 tb Balsamic vinegar
1/2 cup chopped walnuts
2 tb golden raisins
salt and pepper to taste

4 cups chopped romaine lettuce or half romaine
and half mezclum

Mix the first 8 ingredients in a bowl and refrigerate covered. Wash the greens and drain of all water. Refrigerate also until serving time, covered. When ready to serve mix both bowls contents and serve.

CHICKEN BREASTS NEW ORLEANS STYLE
Serves 6-8

1 tsp or to taste Spice Hunter Jambalaya Seasoning
1 tsp dry ground sage
1/4 cup chopped cilantrillo
1 tsp ground oregano
1 tsp dry parsley
1 tb. Worcestershire sauce
1 tb sugar
sliced green and red bell peppers
1 onion sliced
4 garlic cloves thinly sliced or chopped
2 tb Raspberry vinegar
1/4 cup golden raisins
salt and pepper to taste
6 whole chicken breasts sliced as for fajitas
2 carrots, peeled, julienned and finely chopped
1/2 lb sliced mushrooms
olive oil to taste
1/2 cup dry sherry (I use Dry Sack)
2 Idaho potatoes, peeled and sliced (optional)

In a big heavy skillet, add olive oil. Add the sliced green and red pimentos, onion and wine. Add the sliced chicken breasts, the seasonings, including the jambalaya seasoning, Worcestershire, and some sugar. Add the garlic, cilantrillo, parsley, sage, oregano, mushrooms (sliced), raspberry vinegar, raisins, carrots and the potatoes. Cook covered in Low for at least 1 hour until the chicken is very tender and the sauce has consistency, flavor and a delightful aroma. Serve over white rice and with the salad.

For dessert, I will serve the traditional Bacardi Rum Cake. I hope my guests will have a good time.