Recipe(tried): Memories of an Ancestral Home! - Shrimp Cocktail with Oriental Touch, Black Bean Salad, Salmon in Puff Pastry

MEMORIES OF AN ANCESTRAL HOME

Thanks to our Dear Lynda, and to all of you, my dear friends, I had been challenged to cook and today, I feel like cooking!

Last Sunday I firmly decided to MOVE. These last days, my biggest decision was either to visit the supermarket or the Walgreen's pharmacy. Too big a decision for a depressed lady! But depression is just a passing feeling, a temporary stage; something natural but not welcomed in my usual bubbly self.

Therefore, this last Sunday, I took my black Prelude and drove deeply into the island. The express way for the South, for my lovely hometown, Ponce, was dressed with all the variations of the color green. Nature was cooperating and there was no rain and no heat. Beautiful day!!! I was tempted to visit the Albergue Ol mpico (after Cayey), with their Museum of Sports, Water Park, playground, aviary and Botanical gardens, but, finally, curiosity prevailed and I continued the road to the east, bordering the sea and following one of my favorite routes.

After a few years absence, the town of Guayama was completely changed. Its lavish urban development; new shopping malls and a modern but small airport, which can be observed from the road, surprised me. But my time for observation was limited because I was looking forward to a visit to the Hacienda San Isidro. This ancestral home is located at the beach, in some point between the Maunabo beach and the Yabucoa road.

What is special of San Isidro? It is, perhaps, the last example of those beautiful Haciendas (ancestral homes) designed by NICODEMA (a puertorican famous architect of the beginning of the century) located at a beach estate. Because of the hurricanes and their particularly destructive force at the beaches, many of those mansions representative of a romantic era, exist now only in our memories. But San Isidro still exists, restored to some of its former glory.

After Guayama, I hurriedly passed Patillas and entered the beautiful road to Maunabo. This road that is the Eastern End of the Cordillera Central is known as the Mala Pascua Road. This is a road of extreme contrasts, because it is mountainous but near one of the most beautiful beaches of the island. It is steep, narrow, bordering the mountain, but always near the beach, with a view of the Caribbean Sea that can hardly be described. You think in Mala Pascua that from that high mountain and sea road, you can look to the end of the world. That glorious Sunday the sea was deep blue, tranquil and oh, so beautiful.

And then, after passing Mala Pascua, on my way down, I encountered to my left, almost near the sea, the Hacienda San Isidro. The first thing I noticed was that there are no formal gardens (of course, it is near the sea). The gardens are adorned by multiple bushes of Uvas Playas (beach green grapes), green lawn, and red hibiscus plants. The main building is made of cement and wood, painted in a deep gray color (a disappointment to my Mediterranean preference of white with red tiles). It is a big, traditional, two story building surrounded by a balcony that has all the elements to be beautiful, but painted in gray, has no outstanding visible value. It follows the typical architecture and color (extremely conservative) of our country ancestral homes that were painted that way to prevent a rapid deterioration because of the elements.

After a long but beautiful trip, I was disappointed because the house was closed. You know me well. Soon we will plan a follow up visit, and I promise the story of the house, and a careful and loving description of the interior. Besides, maybe I can find out about the original owners. Well, I deserved a visit to Palmas del Mar new restaurant el Aj . The food and service were excellent. Here is a recreation of the Menu served. Buen Provecho!

SHRIMP COCKTAIL WITH ORIENTAL TOUCH
Serves 4

Sauce:
2 tsp dry mustard
1/3 cup rice wine vinegar or Sake (Japanese wine)
1/3 cup soy sauce or to taste
2 tbsp honey
1/2 tbsp fresh ginger, peeled and grated (or to taste, I love it and add more)
2 garlic cloves, peeled and finely chopped
3 tbsp oriental sesame oil
2 tbsp Olive oil
1/8 cup green onions thinly sliced (don't be afraid to substitute for cilantrillo)

For the shrimps:
Sufficient water
24 super jumbo shrimps
1 small onion
1 tbsp green peppercorns
2 bay leaves

Garnish:
Mesclum
Lime wedges
Cilantrillo or cilantro sprigs

For the Sauce, in a mixing bowl, whisk, mustard, sake, soy sauce, honey, ginger, both oils, and the green onion or cilantrillo; combine well and chill. For the shrimps, in a medium pot, combine water, onion, peppercorns and bay leaves and bring to a boil. Add the shrimps until they take the usual orange color, just a few minutes. Strain in a colander and refrigerate to stop the cooking process. Once cool, peel and devein. Refrigerate again. To serve, use individual crystal cups, garnished with mezclum, top with the chilled shrimps and serve with a side serving boat with the Oriental Sauce at room temperature. Garnish with cilantro or cilantrillo sprigs.

BLACK BEAN SALAD
8 servings

4 cans black beans, drained
1 bay leaf
1 large red onion, finely chopped
1 large red bell pepper, seeded and finely chopped
1/4 cup cilantrillo, chopped
2 tsps ground cumin
1/4 cup fresh lemon (lime) juice
1/2 cup pure extra virgin olive oil, the best possible!
1/2 tsp Tabasco sauce
Salt and pepper to taste

Heat the beans and add the bay leaf while reheating. When the beans are al dente, remove the bay leaf and toss with all the remaining ingredients. Correct the seasonings. Transfer to a serving bowl and refrigerate until shortly before serving time. Serve at room temperature.

SALMON IN PUFF PASTRY
Serves 1

4 Tb butter
2 cups white wine
Juice of 1/2 fresh lemon (lime)
1 Portobello, cleaned and sliced
Salt and pepper to taste
2 tsp flour (all purpose)
8 OZ (1/2 lb) Salmon fillet
1 sheet puff pastry (sold at the supermarket in small boxes and can be kept in freezer
1 egg yolk

Preheat the oven to 350 F. In saucepan, melt the butter, add wine, lemon juice and sliced Portobello. Add salt and pepper and the flour to thicken the sauce. Saut lightly. Place the salmon in a skillet and top with sauce. Cover and cook for 5 minutes. Remove salmon from skillet. Prepare the sheet of puff pastry, stuff with the salmon fillet and top with a little sauce, cover with the puff pastry completely as with an envelope, covering completely the salmon and sauce. Beat the egg yolk and brush the puff pastry with the beaten egg, perhaps beaten with 1Tb water until it browns. Cook in preheated 350 F for 12 to 15 minute. When golden serve covered with the warmed Portobello Sauce and with the vegetables of choice.

Of course, I might add that perfect white rice is "the rigueur".

And I finished the wonderful dinner with fresh fruits bathed in Cointreau! What a wonderful day!