Recipe(tried): Marks at the Melia Hotel - Mascarpone Polenta with Grilled Portobello, Watercress and Walnut Salad, Salmon with Lobster-Red Skin Mashed Potatoes

MARKS AT THE MELIA HOTEL

There is a new tendency in Puerto Rico to open their best restaurants outside from the metropolitan area. It is probable that the visit to the restaurants will provide customers the opportunity to travel and visit new towns and sights. For years, Ponce's best restaurants were near the sea (road to Guayanilla) or on the plaza (square) at the Playa de Ponce (small beach sector leading to the Ponce's dock).

I had heard about Mark French the chef and owner of the Copamarina's Hotel Restaurant at Guanica and I dismissed him as another hotel chef of the nouvelle cuisine school. On New Year's Day of this year I was visiting my beloved Seilita (my niece) at Ponce and I was not willing to let her cook for all of us in such a special day. A visit to one of my favorite restaurants at San Juan was out of order because of the one-hour trip. Somebody in the group suggested Mark French's restaurant at the Melia Hotel. I willingly accepted the suggestion because there was not much that I could do.

The Melia hotel is in downtown Ponce, at the city square, just a few steps from our beautiful Cathedral and Parque de Bombas (firemen's traditional home). It is perhaps the second oldest hotel from Ponce and recommended for good service and reasonable prices. The visit to Marks was a tour de force! The restaurant is small as all exceptional restaurants are. It is decorated in the best of taste and every month they have different exhibitions of local painters. I was fascinated because two of the paintings were by Wilmer Col n and one by Mois s Castillo, two of my favorite artists and friends.

The restaurant was full and I was thankful of the reservations that Seilita made. The Menu was carefully examined and we made our selections. The food was one of the bests in the island and I can fairly mention that it compares to the best restaurants in the United States. The prices were not low not too high and the service was a dream. I had been back 5 times since my January the 1st visit and each time I am more convinced that for my taste it is the best of the island. Not surprisingly affluent locals and tourists visit it. On my last visit, just last week, I was accompanied by some of my friends and associates and they shared my opinion. We were served an eclectic menu, similar to the following. Buen provecho!

MASCARPONE POLENTA WITH GRILLED PORTOBELLO
Serves 4-6

12 thick medium size Portobello mushroom caps

for the mushroom marinade:
3/4 cup olive oil
4 1/2 tb balsamic vinegar
2 tb tarragon or rosemary, chopped

for the Polenta:
1/3 cup olive oil
5 garlic cloves peeled and chopped
3 shallots, peeled and chopped
2 cups heavy cream
1 cup chicken stock
1 cup Mascarpone cheese
4 cups cornmeal

for the parsley sauce:
1 bunch parsley (or cilantrillo)
1 shallot, peeled
1 clove garlic, peeled and minced
2 tb lemon juice (lime)

for the garnish:
8 plum tomatoes, halved lengthwise
Mascarpone or Mozzarella cheese for top-optional
Parsley or cilantrillo leaves

Mushroom marinade: In a non-reactive bowl, marinate the Portobello mushrooms in olive oil, balsamic vinegar and tarragon or rosemary for 1 hour.

Polenta: In a medium pot (cacerola), add 1/3 cup olive oil, garlic and shallots. Cook over medium heat until they are golden brown. Add heavy cream, stock and Mascarpone, bring to a boil. Slowly add the cornmeal, stirring constantly with a wooden spoon. Lower heat and cook for 7 minutes, until polenta is thick and creamy.

Remove the mushrooms from the marinating liquid. If grilling, set over the prepared grill and let cook on both sides until tender (approximately 20 minutes), or roast at 400 F for 10 minutes.

Parsley sauce: In a blender, mix together the parsley, shallot, garlic and lemon juice until sauce like consistency is achieved.

Roast tomatoes in an ovenproof dish for 10 minutes at 400 F.

Putting the dish together: On a plate, place a mushroom cap; spoon on the polenta, layer another mushroom cap; add another spoon of polenta, top with a third Portobello and finish with a dollop or ball of Mascarpone. It will be helpful to prepare it in a special round cutter like the one used for gateaus. Garnish with 2 tomato halves and parsley leaves. Sprinkle the plate with parsley sauce. This is a magnificent and decorative appetizer. It was not easy to convince the chef to share the recipe

WATERCRESS AND WALNUT SALAD
Serves 6

2/3 cup imported extra virgin olive oil
4 to 6 tb Balsamic vinegar
1 tsp Dijon mustard
salt and pepper to taste
2 big bunches of watercress, torn into pieces
1 head Boston lettuce, torn into pieces
1 avocado, peeled and sliced
2 green apples, peeled and sliced
1/4 cup chopped Stilton or Gorgonzola cheese
1/4 cup chopped walnuts

Place the oil, vinegar, mustard salt and pepper in a covered glass jar and shake vigorously. Chill until ready to use. In salad bowl place the watercress, lettuce, avocado, apples, cheese and walnuts, add the dressing and toss. Serve in individual platters as a refreshing first course.

SALMON WITH LOBSTER-RED SKIN MASHED POTATOES
Servings 5

5 (6 oz) salmon filets
salt and pepper to taste
butter

4 potatoes, peeled and boiled
1 tb olive oil
1/2 cup heavy cream
2 tb sour cream
3/4 cup Pancetta bacon, cut into small dice and cooked (saut ed)
5 Red Bliss potatoes (we use red small potatoes), cut into small dice
1 tb minced parsley

1/2 tb cracked black pepper
1/2 tb minced tarragon
salt to taste
1 lb lobster meat, cooked and diced

Season the salmon with salt and pepper. In hot, oven-proof, saut pan, saut the salmon filets with a little butter. Put the meat side down first. Brown for 1 minute and flip to the other side. Place the pan in the oven, at 375 F and bake to the degree desired of doneness. For the mashed potatoes, boil the potatoes (not the red ones); then pass them through a ricer. Place the potatoes in a bowl; add the olive oil, cream sour cream and cooked pancetta (bacon). Steam the red potatoes (or boil them), add to the mashed potatoes, using also the ricer. Add parsley, black pepper, tarragon, salt and lobster meat; adjust the seasoning and serve in the form of quenelles (using two spoons to form them) with the salmon.

The salmon was presented also with fresh green peas boiled and garnished with a red pepper vinaigrette.

For dessert we enjoyed a Margarita Pie that we loved but the chef reserved the recipe. Oh, it was a marvelous dinner and an invitation to return.