Recipe(tried): Menu for a Christmas Parranda

Dear Friends:
Christmas is an extremely active and lovely time in Puerto Rico. The traditional family gatherings are full of guitar music, singing and good food. Our palater are used to rich and somewhat spicy food. But portions are small, and spaced throughout the evenings. Partying is encouraged at homes. There are "parrandas", which are visits of groups of friends, with music, sometimes as a surprise in the middle of the night. Often, the whole neighborhood will join the party, and a feeling of generosity and camaraderie will prevail.

If a hostess is expecting a Parranda, she must be sure to have sufficient appetizers to offer throughout the evening. A big Sangr a or Bull is encouraged, Coquito, beers and wine. The ladies favor the sweet beverages while must of the men are consistent with their rum cocktails, wine and beers. A big Asopao will mark the ending of the evening, and will be served as sustenance and guarantee that guests will return safely to their homes.

The parrandas might be simple affairs or very complicated ones, depending on the hostess disposition. I am including a simple Menu with recipes, with the hope that it will covey the generosity and joy de vivre of our people.

APPETIZERS:
Shrimp Salpic n, Pork and Chicken Fried Sausages, Fried Cassava in Garlic Oil and Codfish Fritters.

BEVERAGES:
Hot Chocolate, Coquito, Sangr a Puerto Rico Style, Christmas Punch

ASOPAO DE POLLO

JOURNAL FOR THE COOK:
Shrimp Salpic n: 5 pounds Jumbo Shrimps,peeled, deveined and boiled or sauteed in a little bit of olive oil, for a few minutes; 1 big onion, finely chopped; 1 red bell pepper finely chopped; 1 green bell pepper, finely chopped, 1 yellow bell pepper, finely chopped; chopped celery, to taste; 1 cup chopped fresh cilantro (chinese parsley); 2 garlic cloves, crushed in a mortar with 1 teaspoon oregano, 1 1/2 cups olive oil, 1/2 cup Balsamic Vinegar; juice from 2 mandarin oranges, 1 tb Worcestershire Sauce; Salt and Pepper to taste.

Prepare it in 2 big crystal bowls, that can be refrigerated and served. Can be prepared in two batches. Mix the first 7 ingredients thoroughly and divide in the two bowls. Mix the Marinade-Vinaigrette (last 8 ingredients) and add to the shrimp mixture. Marinade them since the day before the Parranda, covered, in the refrigerator. Serve with crackers and french or italian bread, in tapas portions.

PORK AND CHICKEN FRIED SAUSAGES:
This are very spicy sausages, sold in every spanish market, and sliced in 1 inch pieces. They are fried in oil and served with toothpicks, with pimento stuffed olives on top. The Spanish call this Banderillas or small pinchos, and this is our Creole Version.

FRIED CASSAVA IN GARLIC OIL:
4 garlic cloves,peeled and chopped; 2 0r 3 sprigs chopped cilantrillo; 1/2 cup olive oil; 3 pounds frozen yuca (cassava); 2 quarts water with 1 tb salt and oil for frying.

Combine the garlic, cilantrillo and olive oil. Boil the yuca in the salted water until done but still firm. Cut in pieces like fingers or sorullitos. Drain and pat dry in paper towels. Heat the oil in a heavy skillet. Saute the yuca until crisp in the outside, and with a golden color. Drain on paper towels.
Arrange the pieces on a platter, and drizzle withe garlic oil.

CODFISH FRITTERS:

1/2 pound salt codfish fillet, boiled in plenty of water and shredded; 3 cups all purpose flour; 1 tsp dried oregano; 1 tsp baking powder; 2 cloves garlic, peeled and crushed, 1 cup, and 2 tb water; 2 tbs bijol powder (comes from bija- achiote); Vegetable oil for frying.

In a bowl, combine the flour, oregano and baking powder. Crush the garlic and add the 2tb water and mix with the flour. Combine the flour mixture with the water to make a batter. Add the bijol and the shredded codfish to the batter. In a skillet, heat the oil until hot. Reduce the heat and add the batter by spoonfulls. Cook on both sides until golden, Drain on paper towels and prepare yourself to serve them by dozens.

BEVERAGES:
You might think of serving hot frothy Cocoa, with a splash of Kahlua. This will revive guests and will keep them warm if the party is high in the mountains.

PUERTO RICAN SANGRIA:
2 cups passion fruit juice; 2 cups pinneaple juice;1/4 cup lemon juice; 2 cups lemon-lime soda; 1 bottle of red wine; 2 cups white rum; 1 can mandarin orange segments; 1 cup sugar. Ice cubes.

Combine all ingredients in 1 or 2 pitchers. Refrigerate for at least 1 hour before serving. Enough for 12 servings.

COQUITO ( kind of an Eggnog, but with coconut milk )
1 cup cocunut milk; 2 cups sweetened condensed milk; 2 cups evaporated milk; 1 cup Avoset whipped cream; 1 fifth white rum or brandy; 6 egg yolks, well beaten; ground cinnamon for garnish.

Combine all the milks, the Avoset and the rum in a blender. Combine with all the other ingredients, except the ground cinnamon and beat well in a processor in batches. Pour into glass bottles and refrigerate until ready to use. Serve in small liqueur glasses, sprinkled with cinnamon. Is a hit with the ladies, but should be drink sparingly.

CHRISTMAS PUNCH:
4 cups pinneaple juice; 4 cups orange juice; 4 cups guava nectar; 1/2 cup lemon juice, 2 cups golden rum; 1 cup quantreau; 1 cup each fresh mango and pinneaple chunks; Ice cubes.

Combine all the liquids in a punch bowl. Add the fruits and the ice. Serve well chilled. Serves 15 or 16 cups.

ASOPAO DE POLLO: This recipe should be doubled or tripled, depending on the number of guests.
1-4 pounds chicken cut in serving pieces; Adobo Criollo to taste; 1 tb. bijol or achiote oil; 6 ounces smoked ham, diced; 1/2 cup Sofrito; 1/2 cup tomato sauce or 2 chopped tomatoes; 6 chopped stuffed green olives with pimento; 6 cups water; 2 cups short grain rice, 2 tsps salt; a few dashes of Tabasco (otional); 1 cup Le Seur green very small peas; 1/2 cup diced pimientos for garnish.

Season the chicken with the Adobo. Set aside or let it rest in the refrigerator covered for a few hours. Heat some olive oil in a large soup pot, add the bijol or achiote oil and saut the ham in medium heat. Add the Sofrito, tomato Sauce and stuffed green olives and cook for 5 minutes. Add the chicken and water and bring to a boil. Stir in the rice, salt and Tabasco, and turn the heat to medium low. Cover and simmer for 30 minutes or until the chicken and rice are done. The soup should have a thick consistency. Serve in bowls and garnish with green peas and pimentos. This soup can also be prepared with Shrimps or lobster, instead of chicken, or with gandules or chickpeas, for a vegetarian twist. Serve it with garlic bread and a simple green salad. Enjoy!