Recipe(tried): Our Celebration of Washington's Day - Fresh Cheese in Cilantro and Green Pepper Marinade

My group of friends from the Bar Association planned a visit and celebration to my home, of Washington's Day. One of our favorite places in the United States is the wonderful DC, with its history, restaurants, wonderful shopping and Georgetown with its architecture and Joy 'd Vivre. As we visit frecuently as part of our jobs, we made plans for a reunion with restaurant hopping on our minds.

Cooking was a joy, because most of us are devoted amateur cooks. The MENU was as follows:

FRESH CHEESE IN CILANTRO AND GREEN PEPPER MARINADE

Adapted from a recipe by Penelope Casas.
1/2 tsp salt
6 garlic cloves
1 medium green bell pepper
1 cup chopped cilantrillo or chinese parley
2/3 cup olive oil
3 tb balsamic vinegar
pinch of brown sugar
1 lb Mozzarella or Provolone, or any white cheese with a solid consistency, cut in 1 inch cubes.
1 Chopped red pimiento

Process the salt, garlic, green pepper, cilantrillo and the pinch of brown sugar. Stir in the oil and vinegar. This makes 1 1/4 cups, but you are going to use only 3/4 cup. The remaining one can be used with shrimps, lobster or with boiled potatoes. In a bowl, mix together the Mojo de Cilantrillo, the cheese and the chopped red pimiento. Refrigerate overnight to blend flavors. Serve chilled or at room temperature as an eppetizer with white, red or ros wine. A sparkling Cava is also excellent.

MARINATED BLACK OLIVES

Makes about 2 cups
8 ounces unpitted black olives in brine, drained
1 tb sweet Paprika
1 small onion in slices
1/3 cup Balsamic Vinegar
4 garlic cloves, slightly crushed and peeled
1/4 tsp dried oregano
1/2 tsp dried rosemary leaves
10 peppercorns
1 lemon wedge
1 tsp cumin seeds
2 bay leaves
few sprigs of thyme or 1/4 tsp dried
3 tbs olive oil

Combine all ingredients in a glass jar and add enough water to cover the well drained and washed olives. Shake to blend, and refrigerate for several days before serving. They will keep for several months in the refrigerator. Bring to room temperature before serving. The poeple love them as a gift.

TOMATO, TUNA AND PIMIENTO SALAD

1 can white tuna, drained and flaked
8 pimiento stuffed green olives, sliced
1/2 red pimento, chopped
1 sliced garlic clove
1/4 cup olive oil
4 tsp Balsamic Vinegar
1/2 slivered small onion
Salt and ground pepper to taste
1/4 tsp sugar

Combine with a spatula all ingredients in a bowl. Refrigerate 20 minutes before serving.

HAKE SMOTHERED IN ONIONS

3 tb olive oil
2 med slivered onions
2 tb minced scallions
3/4 cup white wine
salt and pepper to taste
2 lbs hake in 1 inch steaks
4 tsp bread crumbs
2 tb minced parsley

Heat oil in shallow, ovenproof casserole, and saut onions and scallions. Cover and cook in low for 10 minutes. Add the wine, turn up the flame and reduce most of the liquid. Season with salt and pepper and remove from the heat.

Sprinkle the fish with salt and pepper and add to the casserole. Spoon some of the onion mixture over the fish, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Bake in a 400 F oven for 15 minutes or until the fish is done.

ROAST POTATOES WITH ONIONS

4 large scallions
3 tb olive oil
4 potatoes, peeled and sliced
2 garlic cloves, minced
1 onion finely sliced
1 tb minced parsley
Salt or Adobo to taste

Slice the scallions. Heat the oil in a shallow casserol, then add the potatoes, garlic and onion. Saut in Medium-High for 10 minutes, occassionally turning. Sprinkle with the parley and salt to taste. Cover with foil and bake in a 350 F oven for 15 to 20 minutes, or until the potatoes are done.

The dessert was a very simple butter cake drizzled with Quantr liqueur and with vanilla ice cream.

BUEN PROVECHO!