Recipe(tried): A Short Review of Current Events - Grilled-Shrimp Cocktail, Green Pigeon Pea and Carrot Salad, Roast Beef Stuffed with Vegetables, Pimento Rice Casserole, Guava Mousse

A SHORT REVIEW OF CURRENT EVENTS

Even though my heart is still in mourning for my beloved mother, I still have to acknowledge and consider the feelings of my friends. Last week I received the wonderful visit of some of my colleagues, asking for the renewal of our Wednesday meetings at our homes. At present we had been meeting in restaurants and we had spent a lot of money and have had varied experiences, from the sublime to the worst. There is such a variable set of standards in some of our best restaurants.

In other instances we had been pleasantly surprised by the quality of food and service in restaurants into the island. The best example I can think of is the Isle o at Caguas (Road # 2 from San Juan To Caguas) and the Anchor, my new favorite in my hometown, Ponce. Anther day I will be pleased to share with all of you my experiences in those two places and some recipes of the Menu that we selected for the meeting of my friends and associated in their facilities.

For tonight, I will open my home to the group and I truly feel excited and full of enthusiasm for their visit. I had tried to simplify the effort, cooking during these last days as much as possible before tonight. For the dinner party, we will use my new terrace in the renovated patio. Some flowers are in bloom and the grass is so green because of the frequent rain and wonderful climate that we have had lately. The terrace's ceiling is made up of wood and the sides are completely open to allow fresh air to circulate. The Menu is hearty and full of dishes that we prefer as a group. The occasion asks for champagne and I am aware that the gentlemen had bought a case of Dom Perignon as a gift and celebration of the continuation of a cherished practice. I requested formal attire because the occasion is so important for us. Already, the flowers had been ordered and arrived, and after I finish this post, I will decorate the terrace with love and expectancy.

This group is more than family to me. I know we will share a great time. This is the Menu I am planning on serving. Buen Provecho!

Grilled-Shrimp Cocktail
Servings 4

8 oz fresh or frozen large shrimp in shells (10 to 16)
1 large tomato, seeded and coarsely chopped (about 1 cup)
2 Tbsp fresh cilantrillo leaves
2 Tbsp lemon juice
3 large cloves garlic
1/8 tsp salt
1/8 tsp pepper

Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a small food processor bowl or a blender container combine tomato, cilantrillo, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture (about 1/3 cup) to a small bowl and set aside. Process or blend remaining mixture until nearly smooth. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses.

Green Pigeon Pea and Carrot Salad
(Ensalada de Gandules y Zanahorias)
Servings 6-8

2 14-ounce bags frozen gandules (green pigeon peas) (or 2 14-ounce cans, drained)
2 quarts chicken stock or water
2 pounds carrots, peeled and diced
1/2 cup cider vinegar
1 1/2 cups olive oil
1 yellow onion, sliced
1 yellow bell pepper, seeded and sliced
3 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano

Cook the gandules in the chicken stock for 20 minutes, or until tender. Drain and cool. Blanch the carrots in boiling water for about 5 minutes. Drain and cool. Combine the remaining ingredients and add the gandules and carrots. Let the salad marinate for at least 2 hours in the refrigerator, or better, overnight.

Roast Beef Stuffed with Vegetables
Servings 6

2-3 lb round roast
Bacon, sliced fine
1 medium onion, chopped
1/3 lb white mushrooms, sliced
2 medium carrots, diced
2 Tbs vegetable oil
1/4 lb green beans
1 tsp marjoram
2 Tbs fresh parsley, chopped
1 cup dry red wine (optional)
3 Tbs flour

Slice the roast almost all the way through and flatten it out. Using a meat mallet, lightly pound it on both sides till it is about 1/2" thick. Season it well with salt and freshly ground black pepper. Bring a small pot of salted water to a boil and throw in the green beans. Let them boil for 2 to 3 minutes then remove and drain. Fry the bacon till almost crisp in a frying pan on medium. Add the onion and, stirring occasionally, fry till almost golden. Add the mushrooms and brown these for a few minutes. Add the diced carrots and cook, stirring occasionally, for 5 minutes. Take the pan off the heat. Mix in the green beans, marjoram, and parsley. Season with salt and pepper.

Preheat the oven to 350 F. Lay the stuffing down on one side of the beef then carefully roll up the roast. Tie the roll with string. Heast the oil or lard in frying pan large enough to hold the roast. When quite hot, put in the roast and brown it on all sides. Transfer the meat to a deep roasting pan. Pour on the wine, if using, and enough water to reach half way up the roll. Put in the oven and roast, basting occasionally, for 2 hours. Once the meat is tender, place it on a serving platter. Bring the cooking liquid to a low boil on top of the stove. Mix the flour with some water in a small cup, stir in some of the hot cooking liquid, then mix the thickener back into the sauce. Season with salt and pepper. Let boil 1-2 minutes. Serve slices of the stuffed beef with mashed potatoes or a rice dish.

Pimento Rice Casserole (Arroz con Pimientos)
Servings 6

1 Tbsp olive oil
1 cup uncooked brown rice
1/2 garlic clove, minced
1/2 small onion, chopped
3 cups meat stock (or bouillon cubes)
2/3 cup corn (frozen, canned or fresh-cooked)
1/2 cup pimientos, cut in strips
1/2 cup grated cheese
2 Tbsp soft bread crumbs

In a skillet, heat olive oil and brown rice. Add garlic clove and chopped onion. Saute until onion is tender. Add chicken stock or beef stock. Add corn. Cook, at medium high uncovered until the water is absorbed and small craters form in the surface of the rice. Cover the skillet, lower the heat to Low and continue cooking until rice is fully cooked, approximately 45 minutes. Add pimientos and cheese, mix in. Add bread crumbs, mix, and simmer for 15 more minutes, covered. Note: This last step of the cooking, I usually do in a 350 F pre-heated oven for approximately 15 minutes. The casserole can be served in delicious slices.

Guava Mousse (Mousse de Guayaba)
Servings 6-8

6 egg whites
1 1/2 cups sugar
1 1/2 cups heavy cream
1 cup frozen guava pulp, thawed

Beat the egg whites and sugar in a large bowl until stiff peaks form. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream and guava into the egg whites, in alternating batches. Notes: This mousse can be served immediately or frozen for later use.