Recipe(tried): An Afternoon at the Landing - Portobello and Red Bell Peppers with Green Salad, Poached Red Snapper with Avocado Sauce

AN AFTERNOON AT THE LANDING

A few days ago I was sharing a glass of my favorite Albari o (Lagar de Cervera) with one of my closest friends (Clary) and she mentioned the whales at Rinc n, and the experience, excitement and quest of having the luck of looking at a group of them passing through the Mona Canal. Immediately, the promised sight piqued my curiosity. Alternate routes were discussed but as usual we decided that to travel following the ocean was worth a try.

The next morning we traveled to Rinc n, a small village at the northwest side of the island, famous among locals for its restaurants near the sea and for whales watching. Tourists are beginning to discover this unpolluted paradise and a famous hotel (Horned Dorset Primavera) is frequently visited by the rich and famous. We took the old Route # 2 and stopped at Vega Alta to check on Nina and on mami's home. We continued at a leisure pace, looking at the sides of the road for future visits to its restaurants and attractions.

Finally, after Arecibo, Barceloneta, Camuy and Aguadilla, we entered the road to Aguada. Already the foliage was scarce announcing the proximity of the sea. There was that acrid mercurial smell that always announces the undisputed pleasure of a stroll in the sea. We were anxious to arrive at one of my favorite spots in the island, worthy of the 3 hours trip to the opposite side of Puerto Rico. In between Rinc n and Aguada, near the sea is THE LANDING, a famous restaurant known worldwide for its ambiance, service and great food. After following road 413 (Km. 4.7), about 5 minutes (after Aguada) we entered the Camino Martillo at the Punta's Sector. The road is small and high in the mountain. There are small country houses and several restaurants and guesthouses for the frequent visitors to the area. The sea is near the mountain, a deep blue sea surrounded by white almost pearly sand with rustic fisherman cottages mingled with restaurants and hotels.

Carefully, with reverence and admiration, we began our descent to the sea. The road is small and tortuous but the sight is something to remember. At the end of the road there was this surprising big building, with a balcony almost into the sea. We were greeted by the manager and by the waiters. Affluent looking guests were seated near the sea sharing excellent food and wine and the children and dogs were enjoying a sea bath.

That afternoon the whales were not seen but the trip was worth every minute! The Menu served was appropriate for such a memorable occasion. Buen Provecho!

PORTOBELLO AND RED BELL PEPPERS WITH GREEN SALAD
Serves 4
(From Bon Appetit)

1/4 stick butter
2 tb olive oil
4 large Portobello mushrooms, stemmed and sliced
1 red bell pepper, sliced
2 garlic cloves crushed or chopped
2 tb dry white wine
2 tb balsamic vinegar
1 tb fresh lemon juice
1/4 cup chopped cilantrillo
2 tb chopped fresh parsley
1 bag mixed baby greens and aragula

Melt the butter and oil in a skillet (medium high heat). Add the portobellos (sliced), bell pepper and garlic; saut until al dente. Add wine, balsamic vinegar and lemon juice until almost evaporated. Stir in the cilantrillo and parsley. Season with salt and pepper. Divide the greens in salad plates and top with the mixture. Serve as first course.

POACHED RED SNAPPER WITH AVOCADO SAUCE
Serves 6
Elizabeth Lambert Ortiz "The Complete Book of Caribbean Cooking"

1 sliced onion
2 crushed garlic cloves
1 bay leaf
1/2 tsp thyme
1/2 tsp ground oregano
Chopped celery leaves
Chopped fresh cilantrillo
6 crushed peppercorns
1/2 cup lemon juice
6 lb red snapper, cleaned and scaled but with tail and head intact.

Place all ingredients, except the fish in large saucepan. Add some water and boil the ingredients. Cool the boiled liquid. Wash the fish and wrap in cheesecloth. Poach the fish so covered in a fish poacher. The liquid should cover the fish. Simmer for 40 minutes (depending on the size of the fish. When done, peel the fish skin in strips on both sides. Eat cold or hot, with the avocado sauce.

AVOCADO SAUCE

2 large avocadoes
1 tb lemon juice
3 tb olive oil
1 tsp salt
pepper to taste
2 tb crushed cilantrillo

Process the ingredients until they have the consistency of mayonnaise.

With this wonderful red snapper we had plantain tostones and some white rice. For dessert we had a chocolate mud pie whose recipe is a secret of the chef. We drank a few glasses of white wine with the dinner and some Quantr as a delightful plus caf . I hope all my dear Kitchen Link friends will enjoy the dinner as much as we did.