Recipe(tried): A Memorable Dinner! - Marinated Shellfish (Salpicon de Mariscos), Caldo Gallego, Duck with Olives and Sherry (Pato a la Andaluza)

A MEMORABLE RESTAURANT DINNER

A lady from Malta recently asked for a duck recipe at the TKL Club Message Board. One of the best duck recipes I had ever tasted was from a famous chef in Puerto Rico, Manolo Piqueres, who had prepared several years ago at his El Teide restaurant a Duck Magre with Lamb Chops. The lady informed in her petition that she was not willing to serve the duck with a fruit based sauce. Therefore, with that reasonable excuse, I went yesterday with my group of loyal friends to El Teide, to present my petition to Chef Piqueres.

An introduction to Chef Manolo Piqueres is in order. Piqueres comes from the Canary Islands and began his career in Puerto Rico as the handsome and efficient Maitre'd of the Caf Valencia in Rio Piedras. Soon Piqueres bought a property at Bayam n and lured an experienced local chef to help him at his new restaurant, El Teide. Piqueres was born at the Canary Islands (as my father's family is) and he named the restaurant for the famous volcanic rock mountain, El Teide. Soon, the pupil exceeded the master and Manolo continued his apprenticeship with every famous chef that was willing to accept him. Puerto Rico is a gourmet paradise, but Piqueres went regularly abroad, including an apprenticeship with some of the famous new generation of Chefs from Spain.

At present Piqueres is the second best Chef, not only of Puerto Rico but also of the Caribbean. His restaurant is extremely expensive but coveted by everybody. Now he has changed from that handsome young boy into a courteous gentleman and an artist of the genre. He obliged by my petition and he served my group the following dinner. Buen Provecho!

MARINATED SHELLFISH (SALPICON DE MARISCOS)
Serves 6 as a tapa
This mix of shellfish is famous in all Spanish-speaking countries. I had given several recipes of the Salpic n according to PR style. Here is the recipe according to Spanish standards.

2 frozen lobster tails
1 lb. Medium large shrimps in their shells
1/2 lb. Bay scallops
10 tbsp. extra virgin excellent quality olive oil
3 tbsp. sherry wine vinegar
1 tbsp. cocktail small capers, drained
3 scallions, finely chopped (the chef accepted my alternate suggestion of chopped cilantrillo, although somewhat reluctant)
1 garlic clove, minced (I suggest two)
1 ripe tomato chopped
1/2 green bell pepper, chopped finely
1 tbsp. Minced fresh parsley
Salt and ground pepper to taste

Boil water in high heat. Add the lobster and cook until red and not extremely cooked (not dry). Remove lobster to platter and cool. Add the shrimps and scallops to remaining water. Cook 1 minute or until done. Remove also to plate and cool. Shell the lobsters and shrimp and cut lobsters into chunks. In a large bowl, whisk together the oil and vinegar. Stir in the remaining ingredients and mix gently with the shellfish. Cover and refrigerate overnight.

CALDO GALLEGO
Serves 4 to 6
The chef was reluctant to serve this soup because he was worried that our appetite could be spoiled. I love the soup and I was adamant, but I requested just the smallest possible portions to whet our appetite.

2 cans white beans (such as great Northern)
6 cups water
1/2 lb chopped ham
1 leek
1/2 lbs pork short ribs
1/4 lb slab bacon (unto)
2 potatoes, peeled and quartered
1 1/2 cups collard greens
salt and pepper to taste

In a large soup pot combine water, copped ham or a ham bone, leek, pork short ribs and salt pork. Bring to a boil, cover and simmer for 2 hours or until the meat is done. Add the potatoes, collard greens and salt and pepper and cook for 30 minutes. During the last 10 minutes, add the white beans (of course, the chef used dried beans and will swoon if he hears of this short cut) and cook the additional 10 minutes. Turn off the heat, cover and let sit for 15 minutes to thicken. Remove the leek and the meat and cut in pieces. Return to soup and reheat. Remember, this dish is international, so famous and can serve as entr e if the portion is big, adding green salad and sourdough bread.

DUCK WITH OLIVES AND SHERRY
(PATO A LA ANDALUZA)
Serves 4

1/3 cup sliced olives (stuffed with pimento or with almonds)
5 lb duck, with as much fat removed as possible
Salt and ground pepper
1 tb olive oil
1 onion chopped
2 carrots, finely chopped
3 garlic cloves, minced
3/4 cup chicken broth
1/4 cup dry sherry
1/4 tsp dried thyme
2 tbsp minced parsley

Put the olives in bowl, cover with warm water and set aside. Preheat the oven to 350 F. Sprinkle the duck inside and out with salt and pepper. Truss the duck (everybody knows maybe what trussing is?), place it in roasting pan. Prick all over with a fork. Roast for 1 hour. Meanwhile, heat the oil in shallow flameproof casserole and Sautee the onion, carrots and garlic over medium high heat until onion is wilted. Cut the duck in serving pieces, removing the backbone and rib cage and discarding (remember the kind of knife necessary for de-boning). Transfer the meat to the casserole. Pour off the fat in the roasting pan and deglaze with the broth, scraping up any particles stuck to the bottom. Strain the liquid into the casserole. Drain the olives and add to the casserole with the sherry, thyme, parsley, salt and pepper. Bring to boil on top of the stove, cover, then cook in the oven approximately 1 hour. Serve with a salad of Acelgas con Pasas y Pi ones (Saut ed Greens with Raisins and Pine Nuts) that I had posted before.

The dessert was Peaches Poached in Red Wine. I wasn't very enthusiastic but the chef knows my diabetic tendency so he had prepared the dessert ahead. A big hug and admiration to the great Chef!