Recipe(tried): A visit to Dorado

Buen Provecho!

A visit to Dorado

Friends and fellow workers had told me that the villas, townhouses and remodeled Hotels in the Dorado area were a pleasure to visit and to enjoy its Epicurean pleasures. My mother's home in Vega Alta is about 5 minutes from the Dorado and Cerro Gordo Area, but until this two weeks vacation, I did not have enough time or inclination to spend an afternoon and early evening visiting the area.

The area near the splendid Dorado Beach is something really beautiful. The villas are built in a style reminiscent of the Spanish architecture of the early 20th century, with windows and balconies with a decided resemblance to the Creole Architecture of New Orleans. It is a community all by itself, with two wonderful Hotels available for amenities. The Dorado Beach Hotel's main restaurant is presided by non-other than Chef Alfredo Ayala from the Ali-Oli, El Chayote, the Yuki Yu and others. His daily Menus are based on fresh produce and his great inventiveness. Such a delightful and humble artist! What a wonderful dinner! The following recipes are my humble recreation of my dinner in his restaurant.

Simple Terrine Aux Herbes:

2 1/2 lbs ground pork
1 1/2 lbs ground pork liver
12 shallots
6 garlic cloves
2/3 cup dry white wine
3 tb Port
3 tb Cog ac
2 tb plus 2 tsp salt
1 tb ground pepper
2 tb dried thyme
1 tb dried oregano
1 tb dried savory
2 tb dried marjoram
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 8x10 slice fatback, thinly sliced
4 or 5 strips thin bacon

Preheat oven to 375 F. Mix Pork and Liver. Chop shallots and garlic in food processor. Mix everything. Add wine, port, cognac, salt pepper, herbs and spices. Mix well. Line bottom, not sides, of rectangular mold, with fatback. Spoon meat mixture into mold, pressing down flat with fingers. Place bacon strips over terrine. Place in hot, not boiling, bath, 2/3 depth of terrine. Bake 2-2 1/2 hours. Add additional water if necessary. To test: Insert metal skewer in the center of the terrine and leave for 30 seconds. If it is hot, the terrine is done. Remove from the oven. Place a weighted plate on top. Refrigerate, removing the weights, when the terrine is cool. Allow to ripen in the refrigerator 1 to 3 days. Serves 12 to 16. He served it over a delicious reduction of cr me, mustard, chopped onion and cilantrillo; everything thoroughly processed after cooked. It looked like a work of art.

CREAMED ONION AND GARLIC SOUP

1/2 stick butter
1 1/2 lbs onions, halved and thinly sliced
1/8 tsp ground nutmeg
10 garlic cloves, minced
6 cups chicken stock
1/4 cup dry sherry
1 tsp salt or to taste
1/2 tsp ground white pepper
2 cups whipping cream
1/2 cup all purpose flour
sliced almonds
fresh parsley or cilantro sprigs
1/8 tsp cayenne pepper.

Melt butter in heavy saucepan (med-low heat). Add onions and nutmeg and cook until onions are limp and sweet, stirring frequently, about 20 minutes. Add garlic and cook 5 minutes. Add stock, sherry, salt, pepper and cayenne and bring to boil. Whisk cream and flour in small bowl. Gradually whisk into soup and return to boil. Reduce heat and simmer until thickened, stirring occassionally, about 30 minutes. Can be prepared 1 day ahead and chilled. Reheat before serving. Garnish with almonds and parsley. 2 quarts.

Chicken with Cassis Sauce

2 whole boneless skinless chicken breasts, halved, rinsed and patted dry with paper towels
1/3 cup all purpose flour
2 tb clarified butter
1/3 cup dry white wine
1/4 cup cr me de cassis
1/4 cup heavy cream
2 tb cold unsalted butter, cut into bits.

Dredge the chicken in flour, shaking off the excess and season with salt and pepper. I a skillet heat the clarified butter over moderate heat until it is hot but not smoking and in it, cook the chicken, turning it, for 10 minutes, or until golden brown and just cooked through. Transfer the chicken with tongs to a heated platter and keep it warm, covered. Discard any remaining fat in the skillet, to the skillet add the wine, and deglaz over moderately high heat, scraping up the brown bits. Boil the mixture, stirring for 30 seconds, add the cr me de cassis and the cream, and boil the mixture, swirling the skillet, for 30 seconds, or until the mixture is reduced by one third. Whisk in the unsalted butter, add salt and pepper to taste, and spoon the sauce over the chicken. Serves 2 to 4.

He accompanied the chicken with some potatoes, boiled and sliced, with a delicious Ali-Oli Sauce. The vegetable was a wonderful rendition of carrots, and ginger. Here is my version:Gingered Carrots:

6 carrots, peeled and julienned
1/2 tsp chopped ginger
1/2 lb butter
5 tb sugar
1/2 cup dark rum
cinnamon to taste
pinch of nutmeg
Salt to taste

Boil the carrots for 5 minutes. Drain. Melt the butter in a skillet. Add the carrots, ginger, sugar, salt, cinnamon and nutmeg. Saut . Add the rum and ignite. Cook until glazed and serve.

For dessert, thinking of all the calories I had already in my system, I ordered some fresh strawberries and cream, garnished with brown sugar and Quantr . It was an evening that I will remember for a long time.

Buen Provecho!