Recipe(tried): Family visit on Labor Day! Curried Stirfried Chicken with Ripe Plantain Flambeau, Pasta Gladys Style, Balsamic Vinaigrette

FAMILY VISIT ON LABOR DAY

On this weekend I had the pleasure of having as guests my beloved niece Seilita and her lovely family, including of course my godson, newborn John Edrick. This young couple brings happiness and additional excitement to my life. They had declared in no uncertain terms that they prefer to eat at my home rather than on one of my favorite restaurants. This is kind of a blessing but it also places a big responsibility on my shoulders.

Yesterday I cooked a simple Menu, that I think will be easy to cook by everybody, but that definitely conveys flair in its presentation. Buen provecho!

CURRIED STIRFRIED CHICKEN WITH RIPE PLANTAIN FLAMBEAU
Serves 6

4 chicken breasts, deboned, and julienned
1 oz green onions, including the white and green part
1 yellow bell pepper, julienned
1 red bell pepper julienned
1/2 tsp or to taste mild curry powder
1 ripe plantain
1/4 cup chopped cilantrillo
1 oz sliced almonds
1 oz golden raisins
1 oz shallots
1 oz rum
Salt and pepper to taste

Cut the chicken breasts in a julienne style. Saut the chicken in olive oil (2 tb). Add the vegetables, sliced almonds and raisins. In another skillet, fry the ripe plantain in rounds, sprinkle lightly with the curry powder, and when ready, add to the chicken mix. Stir fry all ingredients. Add the rum and flambeau. After the flame (alcohol) dies, add salt and pepper to taste. Garnish with cilantrillo (cilantro).

PASTA SALAD GLADYS STYLE
Serves 6

1 package cavatelli pasta or any favorite, prepared according
to package directions
1/2 red bell pepper chopped
1/2 onion, chopped
2 tb parsley chopped
1/4 cup pine nuts
1/2 cup chopped sun dried tomatoes in oil
1/4 lb ham, chopped
1/4 lb swiss cheese chopped
1 cup or to taste Balsamic Vinaigrette (Recipe follows)
1/4 cup light mayonnaise

Blend all the ingredients in the order given. Add the vinaigrette little by little, until you are satisfied with the flavor of the salad. Refrigerate covered until serving time.
BALSAMIC VINAIGRETTE
1 cup

1 tsp dry mustard
1/2 tsp seasoned salt (I used Adobo)
1/4 tsp black ground pepper
3 tb Balsamic vinegar
1/2 chopped onion
2 sliced garlic cloves
3/4 cup olive oil
1 tsp sugar

Prepare in blender and use for a salad or refrigerate covered for later use. It is good also as marinade for chicken, steaks or fish.

I also served white rice with the above and ice cream over a delightful pineapple custard as dessert.