Recipe(tried): Holy week in Puerto Rico! - Menu & Recipes

For those dear friends of the Kitchen Link that are wondering about our Holy Week in Puerto Rico, I will share a previous posting discussing our customs and foklore for that week.

Holy Week in Puerto Rico

Holy Week in Central and South America is a time for deep spiritual absorption, of introspection, of prayers and of a beautiful and deeply moving Good Friday Procession. Here in Puerto Rico, we follow the Spanish customs and catholic religion.

I remember when I was a girl, that my mother dressed me in white for the Good Friday procession. I will never forget Ponce's Cathedral; full of devoted Catholics, waiting for the sculpture of Christ with the Cross, to be carried by 10 men out from the church, to precede the procession. The bishop was in front, after the figure of our Lord, followed by priests, nuns, Daughters of Mary, Caballeros de Col n, children from catholic schools and all parishioners, singing and praying, following Christ's seven stops in his way to the Cross. Thousands of devoted Catholics followed the procession, and others were waiting in their balconies, waiting for the bishop's benediction while he passed their way.

I remember those beautiful times with awe and reverence. Now, there is still a procession in each town of the island, but youngsters prefer to visit the beach and to have a good time. I really don't blame them. We never took the time to teach them all those beautiful principles and traditions that we inherited from our elders.

We eat fish or vegetarian food during all week. On Easter Sunday we invite friends and family for a Banquet to celebrate our Lord's Resurrection. Here is our Menu, at our 5 family complex. Every one of us will share in the cooking and cleaning process. They will also share the cost of the materials, which I am responsible to buy. I have decided to present a multiple offering of appetizers, a light main course, and a wonderful dessert, in typical Puerto Rican fashion. Enjoy!

Shrimps in Clove Scented Marinade:
Serves 6 or 8.
Adapted from a recipe by Penelope Casas. Should be prepared at least one day in advance. Serve these appetizers with white wine and a lot of Sangr a.

4 TB. Olive oil;
4 cloves (spices);
3 cups water;
1 cup dry white wine;
1 big sliced onion;
1 big carrot, scraped and julienned;
1 lemon slice;
2 tb chopped parsley;
2 garlic cloves, very thinly sliced;
1/2 tsp. thyme;
2 bay leaves;
2 dashes of Tabasco;
Salt and Pepper to taste;
3 pound Jumbo Shrimps in their shells.

Bring to a boil all listed ingredients, except shrimps. Simmer for 10 minutes. Add the shrimps and return the liquid to a boil; cook shrimps very briefly, about 3 minutes. Remove the shrimps, cool, shell and de-vein, and place in a big crystal bowl. Bring the cooking liquid again to a boil and cook until reduced by half. Cool and pour over the shrimps. Refrigerate at least 24 hours. Drain the liquid and serve cold with the vegetables in a bed of shredded lettuce. The portions should be small because we don't want to spoil the guest's appetite. The rest can be served as a salad for next day's lunch.

Small Mofongo Balls:

5 green plantains
Some ready made Pork Cracklings (Pork skin is cut in pieces, place in a pot of water to cover and soaked for 10 minutes, drained and wiped, salted and stir fried until pieces are browned and crisp, or you can buy them from Lays or other producer)
3 cloves garlic, peeled
2 tablespoons olive oil
Canola oil for frying.

Peel the plantains and cut in rounds of about 1 inch. Deep fry the plantains in hot oil, drain on paper towels, and crush together with the pork cracklings, with part of the garlic and the olive oil, in batches, in a mortar. Be sure to use a very small mortar. Scoop out with a tablespoon shaping into 2 inches balls. Serve with Mojito (one of my previous recipes) or with Ali-Oli Sauce. Makes 20 or more small balls.

CORNSTICKS:
Sorullitos

2 cups water
1 tsp. salt
1 1/2 cups yellow cornmeal
1/2 cup grated cheddar cheese
Canola Oil for frying

Put the water with salt in a saucepan. Add the cornmeal. Reduce heat to low and cook stirring constantly, for 4 to 6 minutes, until thickened, and the borders are somewhat separated from the saucepan. Remove from the heat and add the cheese. Stir, to mix well. Let the mixture cool reasonably. Shape 1 tablespoon of the dough into a small cilinder or cigar, about 2 inches long (In the palm of your hand). Repeat with the remaining dough. At this step, you can freeze them or refrigerate for a later use. If you refrigerate them, bring them to room temperature. Heat the oil in a skillet or deep fryer, until hot, but not smoking and fry until golden brown on all sides. Makes 18 to 20 sticks, but trust me, you will double the recipe. The sorullitos can be served with Alioli or with Mojito

Cucumber Vichyssoise
A soup is a must, to change our palates. Continue with the White wine and Sangr a.

5 cups chicken stock
3 cups peeled and sliced potatoes
2 tb butter
3 cups sliced white of leeks
1 small onion sliced
1 large cucumber, peeled, seeded and sliced
1 1/2 cups heavy cream
1/4 tsp nutmeg
salt and white pepper
3 tb minced chives

Pour stock into a large saucepan, add potatoes, bring liquid to the boil, reduce heat, cover and simmer for 20 minutes or until tender. Heat butter in a skillet, add leeks and onion, and saut over low heat for 5 minutes. In batches, combine vegetables and stock in the processor, add cucumbers and puree. Pour mixture into large bowl. Stir in cream, add nutmeg and salt and pepper, stir and chill thoroughly. Serve in chilled soup bowls and garnish with minced chives.

COUNTRY CAPTAIN STIR FRY

5 tb butter
6 skinned and boned chicken breasts, trimmed, cut into bite sized pieces and patted dry
1 large onion thinly sliced
4 minced garlic cloves
2 tsp curry powder
salt to taste
1 tsp dried thyme crumbled
1/2 tsp cayenne (optional)
1 tsp sugar
2 green bell peppers, thinly sliced
2 red bell peppers, thinly sliced
1 lb of tomatoes, peeled, seeded and cut into 1 inch strips
1/2 cup chicken stock
1/2 cup raisins
1/2 cup toasted slivered almonds
1/2 cup chopped fresh cilantrillo

Melt 3 tb butter in a heavy skillet, over medium high heat. Add chicken and saut until just opaque. Remove from skillet. Melt remaining butter (add more if necessary) in same skillet. Add onion and garlic and stir 10 seconds. Blend in curry, salt, thyme, cayenne and sugar. Add bell peppers and cook 30 seconds. Add tomatoes, stock and raisins, bring to boil and cook until reduced by half. Return chicken and its juices to skillet and heat through. Stir in almonds and cilantrillo and serve over white rice. Absolutely delicious, and easy to do.

Confetti Mashed Potatoes

7 potatoes peeled
1/2 cup milk
1/2 stick butter at room temperature
1 8oz. Package cream cheese, cut into chunks, at room temperature
1/2 cup chopped green onions
1 2oz. Jar pimientos, drained and chopped
salt and pepper
1 egg beaten, to blend

Place potatoes in large saucepan. Cover with cold water and boil until tender. Drain. Mash potatoes with milk and butter in large bowl. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg. Transfer to 9x13 inch glass baking dish. Preheat oven to 350 F. Bake until puffed and light brown, about 25 minutes.

Creamy Cinnamon Rice Pudding with Fresh Fruit

1/2 cup rice
1 tb vanilla seasoning
4 cups milk
3/4 cup sugar
3/4 tsp salt
2 cinnamon sticks, halved
3 large egg yolks
1 tb cornstarch
1/4 tsp vanilla
1 tb unsalted butter
1/2 cup heavy cream
1 cup diced pinneaple
1 cup diced papaya
1 cup raspberries
Ground cinnamon for garnish

In saucepan of boiling water, blanch rice for 5 minutes. In large heavy saucepan, combine rice and 3 cups milk, 1/2 cup sugar, salt, cinnamon sticks and vanilla. Bring mixture to a boil, stirring, and simmer, covered, 55 to 60 minutes, or until rice is very tender and most of the liquid is absorbed. Cook mixture uncovered in low heat, stirring, 3 to 5 minutes or until all liquid is absorbed and mixture is very thick. Transfer mixture to a bowl, discarding the cinnamon sticks.

In a saucepan, combine the remaining 1 cup milk and 2 tb of the remaining sugar and bring the mixture to a boil. In a bowl, whisk together the yolks, cornstarch and the remaining 2 tb sugar, until the mixture is combined well, add the milk mixture in a stream, whisking and pour the mixture back into the pan. Bring the mixture to a boil whisking, and boil it, whisking for 1 minute or until very thick and smooth. Whisk in the vanilla and butter, whisking until the butter is incorporated and force the mixture through a sieve into the bowl containing the rice mixture. Stir the pudding until it is combined well, let it cool, covered, with a buttered round of wax paper and chill, covered, for at least 3 hours or overnight.

Just before serving, beat the cream until it just holds stiff peaks, fold it into the pudding gently but thoroughly, and divide the pudding among 6 dishes. In a bowl, toss together the pinneaple, papaya and raspberries, garnish the pudding with the fruit and sprinkle with cinnamon. I usually serve this pudding in different color antique cups. It is worth the effort, in appearance and flavor. Buen Provecho!