IMPROVISED PICNIC AT COAMO

These days I certainly feel like a useful person again. I am not planning on going back to court to litigate cases. Thanks to my parent’s inheritance, to certain well planned investments and to a good pension, now I can live with a reasonable sense of comfort. Of course, I am willing to sacrifice my love for expensive dinners and lavish entertainment. But to be frank, entertaining at home is so much better and less expensive than planning a restaurant dinner for guests.

I am traveling almost daily to Coamo, a small town in the southern border of our mountains, not far from the Caribbean sea, to help Carmen with the decoration and planning stage of a wonderful house and land project that she and her husband are developing (27 homes with at least one acre each of them).Of course, this is a purely an ad honorem job, because as I said before, for the first time in my almost 57 years I am enjoying my life to its full extent.

The CASA MODELO (model home) is a beauty. It is constructed at the slope of a mountain with a view of the sea (Santa Ana sector in Coamo). It is painted in white, with pink columns and light gray accents. The kitchen is ultra modern, built in cedar with a clear varnish. Eighteen cypress trees are planted bordering the entrance. From the master bedroom’s windows you have a mountain view of Coamo, its ancient church in the middle of the town’s square and its small houses up and down green slopes. From the dining and family room there is a small covered balcony where you can sit and enjoy the view of the sea. I think maybe I will buy one if my beloved Seilita and her family are willing to move to a home that I can built in part of the included acre.

Next week the people from the Bank financing the project are coming to inspect the house. We are planning to serve them an improvised country picnic with an ocean view. Buen provecho!

AVOCADO SALAD (GAZPACHO)
Based on Douglas Rodríguez recipe

3 avocadoes, pitted and peeled
1/4 cup finely chopped cilantrillo
1 red pepper, seeded and diced
1 onion, chopped
1 cucumber, peeled and sliced
1 tomato, chopped
1/4 cup freshly squeezed lemon (lime) juice
1/2 cup olive oil
salt and pepper to taste

Cut the avocadoes into bite sized chunks and place in a large bowl. Add the cilantrillo, bell pepper, onion, cucumber, tomato and lime juice. Toss gently. Add olive oil, salt and pepper. Gently stir and serve.

PULLED PORK AND GOUDA BAGETTE WITH SALSA
Douglas Rodríguez recipe

3 lbs pork butt, trimmed of excess fat
MARINADE:

1 onion chopped
8 garlic cloves
1/4 cup chopped cilantrillo
1 tb chopped fresh thyme
1 tb chopped fresh oregano
3 bay leaves
1 tsp or a pinch of ground cumin
salt and pepper to taste
1/2 cup distilled white vinegar
1 quart water

2 long baguettes
1 red onion sliced
24 thin slices Gouda cheese
4 tb butter
Mexican Salsa (can be fresh Pico de Gallo or canned one)

Place the pork in deep oven pan. To prepare the Marinade, place the onion, garlic, herbs, cumin, salt, peppercorns and vinegar in a food processor and process until smooth. With the machine running, add the water in a slow stream to make a puree. Pour the puree over the pork, cover the pan tightly, and refrigerate overnight. Preheat the oven to 300F. Place the pan with the pork and marinade in the oven and braise until meat easily pulls apart with a fork, about 2 hours. Remove from the oven and let cool in the Marinade. Cut each baguette in 3 pieces and slice open each piece. Add 4 Gouda slices, some onion and some Pork. Close the sandwich with the remaining slice. Spread outside of sandwiches with a small amount of butter. Cook the sandwiches in the griddle, about 5 minutes per side. Open the sandwiches and sprinkle some of the Salsa on top of the pork. Cut each sandwich in half diagonally and serve immediately. Delicious!!!!

Fresh orange and guava juices will accompany the Lunch. For dessert fresh fruits with cream and sugar.