Recipe(tried): A Light Dinner After the Meeting - Black Bean and Chorizo Soup, Salmon with Soy-Honey and Wasabi Sauces, Spicy Garlic Potatoes and Zucchini, Pear Cardamom Sorbet

A Light Dinner After the Meeting.

Next Wednesday I have a meeting at my home, of the 15 neighbors of the two adjacent streets, with the purpose of electing some directors for a group in charge of the security issues to be brought to the authorities attention. This sector of Hato Rey is adjacent to the banking district and until now was completely safe at all hours. Lately, we have had a few robberies and a hijack. We are planning to form this group as part of a governmental effort to involve citizens in the fight against crime. I am planning on serving a light dinner after the meeting. Here is the Menu. Buen Provecho!

BLACK BEAN AND CHORIZO SOUP
Serves 6

1 (3 to 4 ounces) link of Spanish Chorizo, sliced
1 onion chopped
1 garlic clove crushed
1/2 green bell pepper chopped
1/4 tsp. Ground black pepper (optional)
1/2 tsp ground cumin
salt to taste
2 tb olive oil
4 cups chicken broth
2 cans black beans
1/2 cup sherry

GARNISH: Copped onion, chopped cilantro.

Cook chorizo, onion, garlic, bell pepper, pepper, cumin and salt in a heavy soup pot, over medium heat, stirring until vegetables are softened. Add the chicken broth and the beans and simmer, partially covered for 15 to 20 minutes. Lightly mash some beans to thicken the soup's texture. Add the sherry and heat. Serve with the garnishes in individual bowls.

SALMON WITH SOY-HONEY AND WASABI SAUCES
Serves 4 (Should be adapted for a big group by duplicating quantities)

For Salmon:
1/2 cup Mirin (Japanese sweet rice wine)
2 tb light soy sauce
1/4 cup rice vinegar
1 tb finely grated peeled fresh ginger
4 pieces salmon fillet

For Sauces:
2 tb soy sauce
1/4 cup honey
1 tb fresh lime juice
2 tsp wasabi powder
1 tb water

Accompaniment: lime wedges

Marinate salmon:
Stir together mirin, soy sauce, vinegar and ginger in dish. Add the fish, skin sides up, and marinate covered, at room temperature 20 minutes. Preheat the broiler.

Make sauces:
Boil soy sauce, honey & lime juice in a saucepan, stirring frequently, until thickened, about 4 minutes. Stir together the wasabi powder & water in a small bowl. Broil the fish, skin side down on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes. Serve salmon drizzled with the sauce.

SPICY GARLIC POTATOES AND ZUCCHINI
Serves 6

2 lbs small yellow-fleshed potatoes
5 crushed garlic cloves
4 tb olive oil
salt & pepper to taste
1 lb baby zucchini, halved lengthwise

Boil the potatoes with some salt for approximately 20-25 minutes. Drain & let stand in a colander until cool enough to handle. Peel potatoes & halve. Cook garlic in oil in a 12 inch skillet about 2 minutes. Discard the garlic, then stir potatoes & ground pepper into oil and saut at moderate heat, stirring, until potatoes begin to turn golden brown. While saut ing the potatoes, cook the zucchini in a pot of boiling salted water until just tender. Drain in a colander. Transfer the potatoes with a slotted spoon to a bowl. Add the zucchini to the oil in the skillet and saut about 1 minute. Return the potateas to the skillet and add salt & pepper to taste. Serve with the salmon.

PEAR CARDAMOM SORBET
Serves 6

2 cans pear nectar (11 ounces)
6 tb superfine granulated sugar
1/8 teaspoon ground cardamom
2 tsp fresh lemon juice

Bring 1/2 cup pear nectar, sugar & cardamom to a simmer in a small saucepan, stirring until sugar is dissolved. Stir into remaining nectar in a bowl and add lemon juice. Freeze in ice cream maker. Serve with store bought cookies.