Recipe(tried): A Sophisticated Menu

A SOPHISTICATED MENU

My neighbor at San Juan, a public relations executive and Advertising Agency owner, asked me to suggest a special MENU for 5 couples, to be interpreted by a chef, at his Palmas Del Mar villa, in The Palmas Del Mar Resort at Humacao, Puerto Rico.

The decision was not easy. The resort looks like a Mediterranean village, with beautiful white houses with red curved roof tiles, covering the sides of several hills, going down in their white splendor, up to the Hotel and hotel condominiums, near the most spectacular beach and bay that you can imagine. The climate is hot during the day, but is lower during the tropical nights. His villa is near the top of a hill, with balconies looking to the bay and a magnificently tended patio. His formal dining room is three stories high and has a glass wall where you can observe the boats coming in.

I suggested cocktails at 7PM in the patio, and to serve dinner exactly at 8PM. Personally, I prefer Spanish cooking by the new generation of chefs in Spain, from San Sebastian to Sevilla. But, in this case, the couples were from North America, and I wanted them to appreciate the food, but to be comfortable with it. Sometimes, Spanish food with their different flavors can be somewhat of a shock to the uninitiated.

So, I suggested several recipes that I have used on special occasions, from a great book by James Villas, the Town and Country Cookbook, published in 1985. The chef, a young professional educated at our Hotel School (Escuela Hotelera), was a very polite person and an excellent chef. He adapted the recipes to his own taste, and everybody enjoyed a great night. I hope that some of you will be tempted to recreate this dinner for your guest's pleasure. Buen Provecho!

FLOUNDER AND SPINACH TERRINE WITH DATES

This cold terrine can be served with several kinds of crackers and with a Red Bell Pepper Mayonnaise on the side, which can be prepared as usual mayonnaise, adding 1 chopped red bell pepper to the mixture to be blended. It was served with Dom Perignon Brut.

1 LB fresh flounder fillets cut into pieces
1 stick butter softened
1/2 LB fresh spinach, rinsed thoroughly, stems removed
1-cup bread crumbs
1/4 cup heavy cream
2 egg yolks, beaten (or equivalent egg replacer)
1/4 cup chopped shallots
1/4-cup fresh chopped dill
1 tsp. salt
Cayenne
1/4 cup minced scallions
1-LB fresh salmon, skinless, boneless, and cut into strips
1/4 cup dry white wine
10 dates, pitted
1 tsp. mace
2 tsp. mace
2 TB melted butter
Watercress for garnish

In a food processor, puree flounder in batches and transfer to a large mixing bowl. Add all the butter except 2 TB and mix thoroughly. Bring 1 cup water to boil in large saucepan, add spinach, cover and steam for 8 minutes. Drain spinach, let cool and mince. In another large bowl, moisten breadcrumbs with cream and fold in egg yolks, minced spinach, shallots, dill, salt and Cayenne to taste. Combine fish and breadcrumb mixtures and beat the forcemeat with a fork till fluffy.

Heat the remaining 2 TB butter in a large skillet, add scallions, and saut over low heat for 2 minutes. Add salmon strips, white wine, and a pinch of salt and cook fish over moderate heat (tossing from time to time) for 3 minutes or till flaky. Transfer fish to a bowl, reduce liquid in skillet to 3 TB and pour over fish.

Preheat oven to 300 F. Line bottom of large terrine or loaf pan with 1/2-inch layer of forcemeat and arrange a layer of salmon strips on top. Season salmon with a pinch of mace and continue to fill terrene with alternate layers of forcemeat and salmon. Drizzle the top with melted butter, seal terrene tightly with foil, and set inside a larger baking pan. Pour enough boiling water into the baking pan to reach halfway up the sides of the terrene and bake for 55-60 minutes or till surface of pat is firm and springy to the touch.

Remove terrene from the water, set a light weight (such as a can of soup or food) on top of foil, allow cooling to room temperature, and chill overnight in the refrigerator. Unmold on bed of watercress and cut in slices. Serve with red bell pepper mayonnaise. I doubled the recipe for the five couples.

The chef also served an assortment of several cheeses, including some Jalsberg, Bal Paese, Aged Cheddar, Smoked Gouda and Aged Manchego. Fresh tropical fruits accompanied the cheese.

At 8 PM sharp, guests were invited into the dining room. Dinner was served with a 1996 Puligny Montrachet, by Louis Jadot Cellars in France. The first course was a wonderful soup.

STILTON SOUP WITH PORT

2 cups chicken broth
3/4 cup minced celery
1/2 cup minced carrots
3 tb butter
2 tb minced onion
4 tb flour
2 cups milk
1/2 lb Stilton Cheese, finely crumbled
4 to 6 tb Port.

Combine chicken stock, celery and carrots in a saucepan, bring liquid to the boil, lower heat and simmer vegetables for 10 minutes or till tender. Heat butter in large saucepan, add onion, and saut over low heat for 3 minutes. Add flour and continue cooking, stirring, for 2 minutes. Gradually add chicken stock mixture and milk; raise heat to moderate and cook, stirring constantly, till thickened and bubbly. Remove saucepan from heat, add cheese, and stir until cheese is melted and well incorporated. Serve laced with a TB of Port in each bowl. This recipe should be doubled for 5 couples.

LOBSTER AND MUSHROOM SALAD WITH CAPERS (Double the recipe)

2 cups cooked lobster meat, cut into 1-inch pieces
1/2 cup sliced mushrooms
1 cucumber, peeled, seeded and finely diced
1/2 cup Mayonnaise
Lobster tomalley and coral (if available), sieved into a bowl
6 romaine leaves
2 ripe tomatoes, cored and cut into wedges
Cocktail capers, drained and washed

In a large mixing bowl, combine lobster meat, mushrooms and cucumber, add mayonnaise and toss well. Add tomalley and coral, and mix gently but thoroughly. Arrange romaine leaves on each of the necessary salad plates. Top each leaf with equal amounts of salad; garnish edges with tomato wedges and sprinkle capers over salad.

MEDALLIONS OF VEAL WITH BLACK CAVIAR (double the recipe)

1 stick unsalted butter
1 medium onion, sliced thick
1/2 tsp. freshly ground pepper
2 oz. White wine vinegar
6 oz. Dry white wine
2 cups veal or chicken stock
1 1/2 cups heavy cream
1 loin of veal, well trimmed and cut into 10-3 oz medallions
1/4 cup sour cream, room temperature
4 oz Russian sturgeon caviar
1/2 bunch chopped cilantrillo.

Heat 1/3 of the butter in a stainless steel or enameled skillet, add onion, and saut over low heat for 2 minutes. Add the pepper and vinegar, increase heat to moderate and reduce slightly. Add wine, reduce by half, add stock and reduce to syrup. Add cream and reduce till just thickened. Strain sauce through a fine sieve and keep hot. In another skillet, heat remaining butter, add veal medallions, and saut over moderate heat for 4-5 minutes on each side. Transfer 2 medallions to each of 4 hot serving plates, pour equal amounts of sauce over each medallion, and grind on a little pepper to taste.

To serve, top each medallion first with a teaspoon of sour cream, then with 1/2 ounce of caviar. Sprinkle tops with chopped parsley and serve immediately.

TIMBALES OF ZUCCHINI AND MUSHROOMS (double recipe)
The Timbales served as accompaniment to the Veal Medallions.

1 1/2 cups shredded zucchini
1/2 stick butter
1 1/2 cups chopped mushrooms
4 eggs, beaten
1/2 cup heavy cream
1 TB olive oil
1/2 tsp. dry mustard
Pinch of nutmeg
Salt and ground pepper to taste
3 TB freshly grated Parmesan cheese

Drop zucchini in a saucepan of boiling water, blanch for 2 minutes, drain and pat dry with paper towels. Heat butter in a medium skillet, add mushrooms, saut for 3 minutes over moderate heat, turning, and drain on paper towels. Preheat oven to 350 F. In the top of double boiler over simmering water; combine eggs, cream, oil, mustard, nutmeg and salt and pepper to taste. Stir well for 3 minutes, add cheese, and continue stirring till mixture begins to thicken. Remove pan from heat and fold in vegetables evenly before mixture starts to set.

Pour equal amounts of the mixture into 6 individual custard cups, place cups in roasting pan, and pour in enough boiling water to come halfway up the cups. Bake for 15-20 minutes or till custard is set and turn out carefully onto the medallion plates. Dessert was specially ordered to the pastry chef of the Chez Michel Restaurant at Palmas Del Mar. It was a spectacular Pineapple and Cream Gateau, served with Flamb ed Kirsch Syrup. Dinner ends with Expresso and Liqueur.

According to Jos , when he returned from Palmas Del Mar, the dinner was a complete success and the guests were marveled, not only with the view but also with the wonderful food served to them.