Recipe(tried): A visit to Marchiquita! - Curried Tomato Soup, Fisherman's Fresh Seafood Platter, Veal with Mango Sauce Moroccan Style

A VISIT TO MARCHIQUITA

A cherished friend of thirty years told me the other day that I look healthier and happier than any other time before! What a delightful compliment. The secret to a healthy and happy living is shaping our lifestyle in the manner that we certainly enjoy best. I have completely forgotten that I am a lawyer with a corporate and human resources expertise and now I am just a woman avid for all the beauty and all the friendship that I unfortunately lost in all those years. Bless my pension and my humble investments that allow me sufficient time for the pursuit of my own preferences!

Yesterday, my group of friends and associates convened a whole day party at the summer home of one of the girls of the group. Her second home is located at one of the most beautiful beaches in Puerto Rico, known as "Mar Chiquita" (small sea or small cove). Not far from Mar Chiquita, the "Festival de los Tubos" is yearly convened with world participation of surfers and other beach lovers. Usually, the route to follow is from the town of Manat (northern part of the island), not far from my mother's home at Vega Alta (Route num. 2), you take route 685 to the coast, following a rural road, until you arrive at Punta Marchiquita (with its unforgettable seaside view).

I decided on traveling with one of my friends, bordering constantly the sea. I went from Vega Baja to my beloved Puerto Nuevo Beach and from there I continued following route 686, with a stop at the Los Tubos Beach and Reserve Area. Oh my , twenty years ago this was a desolated beach, a dangerous place, where you better took a few companions if you wanted a peaceful and safe visit to one of the best surf beaches of the island. The Los Tubos public beach buildings now are painted in a brilliant pink color with white columns, somewhat resembling some Greek buildings of the antiquity. This weekend, the public beach was not crowded with the usual San Juan"s visitors. It was clean, beautiful and surrounded by one of the most beautiful white sand beaches of the whole Caribbean.

And then, I looked farther to the north and I had an almost mystical experience in the contemplation of the Marchiquita Cove at Punta Marchiquita. The sea was deep blue, contrasting with the sparkling white sand of the cove and the rows of gorgeous white houses, perched in the slopes surrounding the cove were like white jewels adorning the throat of a beautiful women. I had been to Marbella and also to Malibu, and my Marchiquita has nothing at all to envy from those two exceptional beaches.

My friend, a lawyer who is also an amateur photographer, took many pictures that I hope someday to share with all of you. He was as shaken by emotion as I was, and as we left for Myrna's party we felt that from that moment on, everything would be like an after-effect.

Myrna's home is taken out of an island of Mykono's painting; white with red tiles and with a big white balcony providing a sea view that again left us speechless. Instantly, we decided on having this year's Christmas celebration at Myrna's magic getaway. The food was delicious, the hostess was generous and the view made the day unforgettable. This is a recreation of the Menu served. Buen Provecho!

Myrna served white Albari o wine (an almost frozen Conde de Albarei) and a 1994 Mas la Plana red wine (Gran Coronas) from the Bodegas of Miguel Torres and which was a great gift from the boys, considering that it is one of the greatest contemporary red wines.

CURRIED TOMATO SOUP
6 servings

1 large onion, chopped
2 garlic cloves, peeled and crushed
1 tsp curry powder, or to taste
1 tsp chopped fresh peeled gingerroot
1 tbsp butter
1 (15 oz) can of whole tomatoes
1/2 can tomato paste (or to taste)
4 cups Debbie's chicken broth
pinch of sugar
salt and pepper to taste
1 avocado, peeled and diced (avocadoes are in season)
Chopped fresh cilantro or parsley for garnishment

Using a large saucepot, saute the onion, garlic, curry powder and ginger in the butter until soft. Add the tomatoes, tomato paste, pinch of sugar to kill the acidity and chicken broth. Cover and simmer for 30 minutes. Puree in batches in a blender or food processor. Season to taste with salt and white pepper. Serve hot or cold, garnished with avocado and chopped cilantro. This soup can be prepared in advance and the garnishes add at the last minute.

FISHERMAN'S FRESH SEAFOOD PLATTER
Serves 12

2 dozens mussels or small rock clams (we call them hostiones)
2 dozens super Jumbo shrimps
6 medium lobster tails, split
6 Dungeness crabs, cracked
1 1/2 cups dry white vermouth (I use Cinzano)
6 tbsp chopped fresh cilantrillo
3 garlic cloves minced
3 tbsp butter
Lemon wedges

Scrub the shellfish carefully and steam with the vermouth, 4 tbsp cilantro and the garlic. Simmer covered for 10 minutes. Transfer to large platter and spoon the juices on top. Heat the butter and the remaining cilantro until the butter melts and spoon over the shellfish. Garnish with lemon wedges. Myrna provided dampened hot towels after this entrante.

VEAL WITH MANGO SAUCE MOROCCAN STYLE
Serves 6

1 large chopped onion
2 tsp chopped fresh ginger
1 tsp ground cumin
1/2 tsp ground allspice
1 stick cinnamon
4 garlic cloves, minced
1 tsp butter
6 veal chops
2 tbsp honey (or to taste)
1 1/2 tbsp lime juice
1 big mango (ripe)
2 tbsp pine nuts
1 orange cut in wedges

In a large frying pan with a lid, saut the onion, ginger, cumin, allspice, cinnamon and garlic in butter until the onion is well coated. Add the veal chops and brown lightly on both sides, Cover and cook on low heat for about 40 minutes, or until tender. Remove chops and keep warm. Add honey and lime juice to pan drippings and bring to boil stirring. Place a chop on each serving plate and spoon some sauce on top. Peel and slice the mangos and arrange two slices on top of each chop. Sprinkle with the pine nuts and garnish with the orange slices. Humm!!! Spectacular main dish based on an old recipe by Lou Seibert Pappas.

The veal chops were served with white rice (puertorican style) and a very simple green salad. For dessert she baked a Black Forest Cake that was the biggest temptation that I had endured lately, because of my potential diabetes. What an unforgettable occasion!