Recipe(tried): Ethnic Birthday Dinner - Red Bell Pepper-Feta Cheese Dip, Mixed Antipasti, Salade Caprice Gourmand, Stir Fried Pork with Five Vegetables

ETHNIC BIRTHDAY DINNER

A friend of mine asked for a theme and Menu suggestion for her husband's birthday party, for next month. She had been my friend for almost 20 years and she is one of the most gracious hostesses that I have ever met. Both of them are contemplating retirement soon, and of course, their firm will continue producing under their son's management. There is a beautiful restaurant in a hotel at Aibonito, very high in the mountains, near a river, surrounded by flowers (Miramelindas of all colors) and scarcely frequented during the week.

The chef-hotel owner is our friend. He was enthusiastic with the idea, which was presented to him by us today. I suggested an ethnic dinner with several dishes from different countries. Guests will be presented with small porcelain figurines from one of the selected countries. The host will receive as present an original small painting from a French contemporary painter. Also, he will receive antique toy soldiers from each of the countries for his collection.

Transportation will be provided in a bus, and a guitar group will accompany us in the trip to Aibonito and back. Here is the Menu! The chef according to his interpretation will adapt it. Buen Provecho!

Greek Appetizer:
RED BELL PEPPER-FETA CHEESE DIP
About 2 cups (Bon Appetit)

1/3 cup olive oil
1 garlic clove, peeled and crushed in the mortar
1 jar roasted red peppers, drained
1 cups feta cheese
1 tsp cayenne pepper
6 pita bread rounds, each cut into 6 wedges

In skillet heat the oil, and saut the garlic for a few minutes. Process the roasted red peppers (pimentos de piquillo), feta and cayenne. With machine running add the garlic oil and blend. Season with salt and pepper. Transfer to bowl, cover and refrigerate until thickened. Serve with the pita bread.

Italian Appetizer:
MIXED ANTIPASTI

The chef will prepare a potato frittata with crumbled Provolone to enrich the egg mixture, a chopped onion and some porcini mushrooms. To this mix you add salt and pepper to taste and prepare it in the oven in well greased pie dishes, at a preheated 350 F oven for 15 to 30 minutes. It will be served in wedges accompanied with black olives, thin slices of Prosciutto di Parma (one of the best) and chilled melon. The slices of melon will be wrapped in the prosciutto.

French Entrante:
SALADE CAPRICE GOURMAND (Salad Gourmet Fancy)
Elizabeth Lambert Ortiz, Cooking with the Young Chefs of France
Serves 3

2 cups bean sprouts
2/3 cups pieces of jumbo Shrimps
1/2 cup thinly sliced mushrooms
1 tb chopped chives
1 tb chopped scallions
1/3 cup Vinaigrette made with olive oil, mustard, garlic, lemon juice and celery salt
Croutons

Clean the sprouts and rinse them. Dry with paper towels. Combine all ingredients in salad bowl and when ready to serve, toss with the vinaigrette. Serve with ready made croutons.

Nouvelle Chinese Main Dish:
STIR FRIED PORK WITH FIVE VEGETABLES
(Bon Appetit)

6 oz pork tenderloin, thinly sliced crosswise, then cut in strips
4 tsp soy sauce
2 tsp grated orange peel
1 tsp plus 1 tb minced peeled fresh ginger

1/4 cup orange juice
1 tb honey
1 tb rice vinegar
1 tb cornstarch
1/4 tsp dried crushed red pepper

3/4 cup water
8 oz green beans, trimmed, cut into 1 inch pieces
1 cup thinly sliced carrots
2 cups small broccoli florets
1 red bell pepper chopped
1 yellow crookneck squash sliced

1 tb vegetable oil
4 minced garlic cloves
1/2 cup thinly sliced green onions

Mix pork, 2 tsp soy sauce, 1 tsp orange peel and 1 tsp ginger in medium bowl; let stand for 1 hour. Mix orange juice, next 4 ingredients and 2 tsp soy sauce in small bowl. Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots cover and cook 3 minutes. Add broccoli, bell pepper and squash and cook 2 minutes. Drain. Heat a wok in high. Add oil, garlic, 1 tsp orange peel and 1 tb ginger; stir 10 seconds. Add pork and stir fry 1 minute. Add vegetables and stir fry until pork is cooked. Remix orange juice mix, add to skillet and stir fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.

The stir fry will be served with white rice. And for dessert a big mango cheesecake courtesy of the chef and wife Cumplea os feliz!!!!! (Happy Birthday to you ..)