A MEDIEVAL FORT GUARDING THE FORESTOn Saturday, I decided on visiting a close friend from high school and college who lives in the small mountain town called Maricao. My favorite route, and I must confess that the only one which I am comfortable with, is from San Juan to Ponce, from Ponce to Guayanilla, Yauco and to Sabana Grande, and then a detour to the sky, taking road 120 (Monte del Estado) until you arrive at the Ruta Panoramica (Panoramic Route) that will take me directly to my destination. Nevertheless, there is a new route using the Ruta Panoramica which is extremely comfortable, but lacks the enchantment of the old road and the visit to all the small coastal towns, that precede my final destination.

The Monte del Estado (forest) has a wild view, with scarcely one or two small homes visible from the road; a place famous for supposed UFO visits and cold during all the year. There is a vacation center prepared for camping, widely visited, with the reputation of being one of America’s mystic centers and also, two houses made of stone, which year round are visited and occupied by fortunate tourists. The Monte del Estado is almost as high as El Yunque (our famous rain forest) and attracts local tourists and visitors from the whole world that are aware of its ambiance.

As soon as you begin climbing the extremely high road you begin feeling something special, a feeling of peace that transcends any possible explanation. Avery special place, by all means.

Not far from that vacation center, near the road, there is a medieval fort, best known as La Torre de Piedra (the Stone Tower). I remember visiting the stone tower with my parents since I was very young and looking at what I then considered the outside world, from its highest position, with reverence and awe. Farther to the west, where the Caribbean Sea meets the Atlantic Ocean, you can observe Mona Island and the far away form of the Dominican Republic. On Saturday morning, it was not as easy for me to climb the beautiful tower. But little by little, I persisted, and when I arrived at the top, the view, the peace and my cherished memories were worth the effort.

After that, I left for Maricao, where I visited Annie and his family. We were surprised by everybody’s changes in appearance, or in my case, some extra pounds that I gained as a result from my love of food. It was a wonderful trip and one that I will definitely repeat. Next day, I invited Annie’s family for lunch at the Hacienda Juanita (a parador). The food was excellent and the service rivaled with the food. Next time, I will probably reserve for a few days at the Hacienda. The Menu served was similar to the following. Buen Provecho!

MARINATED TOMATO AND BEAN SALAD

½ cup olive oil
1 tsp grated lemon rind
3 tb fresh lime juice
2 garlic cloves thinly sliced
salt to taste
2 tsp Dijon mustard
1 can chickpeas, drained
1 can red or pink small beans, drained
1 can black beans drained
1 cup chopped sweet red pepper
½ cup chopped red onion
8 oz Mozzarella cheese or Provolone cheese, cut in cubes
2 tomatoes chopped
Greek or black olives pitted

Combine oil, lemon rind, lemon juice, garlic, salt and mustard in screw top jar. Shake to blend dressing. Combine chickpeas and different beans with red pepper, onion, cheese and tomatoes in large salad bowl. Pour dressing over; toss and coat very well. Cover an chill. Garnish with the olives.

MARISCADA
Serves 6 to 8
Adapted from a recipe by Felipe Rojas-Lombardi

24 mussels or clams
2 lbs shrimps (medium sized)
1 lb sea scallops
2 cans plum tomatoes
¼ cup olive oil
2 garlic cloves crushed
1 onion chopped
1 piece of fresh ginger, peeled and finely chopped
½ tsp dried thyme
2 bay leaves
1 tsp ground cumin
1 carrot, peeled and diced
1 celery stalk, finely chopped
½ cup dry white wine or beer
½ tsp sugar
2 tsp coarse salt
I big tomato chopped

Wash the seafood very well, rinsing in cold water and draining in colander. Process the plum tomatoes. Set aside. In a big sauté pan or wok, heat olive oil. Add the garlic, onion, ginger and sauté until carrot is translucent, Add the thyme, bay leaves, cumin, carrot and celery and sauté until carrot has softened slightly. Add wine or beer and cook until most liquid evaporated. Add the processed tomato and the sugar. Cook at medium heat, stirring now and then, until tomato sauce thickens. Stir in the salt. Add the mussels or clams. Add the fresh tomato pieces and the shrimp. Cover tightly and cook until the shellfish opens. Remove from heat and transfer to earthenware casserole. Sprinkle with chopped cilantrillo or parsley.

Serve the Mariscada over white rice and a generous slice of Pure de Batata y Jengibre.

SWEET POTATO AND GINGER PUREE
Serves 6 to 8
Adapted from a recipe by Felipe Rojas Lombardi.

8 sweet potatoes peeled and boiled.
1 tb butter or margarine, softened
½ cup sliced almonds
a small piece of fresh ginger, peeled and grated or a pinch of ground ginger
¼ tsp ground allspice
3 eggs separated
1 tb butter, melted
pinch of sugar
pinch of salt

Mash sweet potatoes until you obtain 5 to 6 cups. Set aside. Grease a lasagña baking dish with the softened butter. Sprinkle about 5 tb of the sliced almonds on the bottom and sides of the baking dish and set aside. Mix ginger and allspice. Beat egg yolks with electric mixer until lemony in color. Stir in the ginger allspice, and mix together with the melted butter into the mashed potatoes. Mix thoroughly and spread evenly in the baking dish. Preheat oven to 375 F. Beat the egg whites until stiff. Fold in 2 tb of the sliced almonds. Spread egg whites over sweet potatoes, sprinkle with the sugar and the remaining almonds. Bake for 20 to 25 minutes, or until golden brown. Remove from oven and serve in slices with the white rice and the Mariscada.