Recipe(tried): Poncho's and Carmen afternoon visit! Paprika Potatoes, Poncho's Salad, Rice with Corn and Cheese, Sherry-Chicken

PONCHO'S AND CARMEN AFTERNOON VISIT

Oh my my dear friends do not give me pause, they know that if I stay to my own devices I will be swallowed by self-pity and pessimism. They are wonderful, they call me at all times, and they don't pay attention to my grumbling or complaints, or self-deprecations, they are just there, natural, efficient and LOVING!

Yesterday, Carmen and Poncho came from their picture perfect summer home very high in the mountains, just to visit. Carmen had successfully achieved the change from Operations Vice President to dedicated housewife. Poncho is an engineer, an entrepreneur, and a successful businessman. But, best of all, he is my friend. Both care for me and I care for them!

During their visit I cooked for them, and Carmen brought a delightful dessert, a typical Pasta de Naranja (Sour Lime Paste), folded in Banana leaves; that is precisely the right presentation for this typical dessert.

We had such a wonderful afternoon that I feel I must share it with all of you! Buen Provecho!

Appetizers:

Tray of cheeses and typical butter cookies (Cucas de Mantequilla) served in a tray.
Paprika's Potatoes

PAPRIKA's POTATOES
4 servings
adapted from a Bon Appetit recipe

3/4 cup plus 3 tb extra virgin olive oil
1 large onion, chopped
1 large tomato, chopped
3 large garlic cloves, chopped
1-2 Tbsp. Paprika
2 Tbsp all purpose flour
1cup chicken stock (can be prepared with 1 chicken stock cube)

2 lbs. Simple potatoes (everyday potatoes), peeled, cut into 3/4 to 1 inch cubes
(like for potato salad)

Heat 3 tb oil in medium skillet over medium low heat. Add onion, tomato, garlic and paprika and cook approximately 10 minutes, stirring occasionally. Add flour and cook 3 minutes, stirring constantly. Gradually add the stock and bring to boil. Reduce heat and simmer until mixture is reduced to 2 cups (about 8 minutes). Transfer mixture to blender and puree. Season with salt and pepper.

Heat remaining oil at medium heat. Add the potatoes and cook until golden brown and cooked through, stirring occasionally, about 20 minutes. Transfer the potatoes to paper towels and drain. Serve in individual plates, covered by sauce.

PONCHO'S SALAD
4-6 servings

Balsamic Vinaigrette:
1 tsp dry mustard
1/2 tsp adobo criollo or seasoned salt
1/4 tsp ground black pepper
3 tb. Balsamic vinegar
1/2 chopped onion
3 thinly sliced garlic cloves
3/4 cup olive oil
1/2 envelope EQUAL

Prepare the vinaigrette in the blender or processor. Keep refrigerated in a glass-covered jar. There is enough for several green salads.

Sliced Romaine Lettuce (4 cups, at least)
2 sliced and cubed fresh pears
1/2 cup currants
1/2 cup chopped walnuts
4 ounces Gorgonzola or other Blue Cheese, crumbled

Wash the salad greens and completely drain. Refrigerate, covered and when ready to serve, toss with the vinaigrette and other ingredients and serve as first course.

RICE WITH CORN AND CHEESE
8 servings

3 cups long white rice
1/4 lb butter
2 cups corn
4 cups water (or chicken broth)
2 tsp salt
pinch of ground pepper
1 cup shredded cheddar or Gouda cheese

Heat the butter and saut the rice in it. Add the corn, salt, pepper and the chicken broth or water. Heat at medium-heat until rice is drained of water and small craters form in the surface. Lower the heat to Low, move the rice from the bottom up and cover. Cook additional 15 minutes, uncover, add the cheese, moving carefully again from bottom up, cover and cook three more minutes in Low. Let it stand approximately 5-8 minutes and serve.

SHERRY-CHICKEN
6 servings

2 tb extra virgin olive oil
1 tsp or to taste Adobo seasoning
1 1/4 lbs chicken,
1 lb chopped onions
1 tsp salt or to taste
1/2 tsp curry powder
1/8 tsp ground pepper
2 bay leaves
1/2 cup chopped cilantro
1/2 lb sliced fresh mushrooms
frozen small peas, drained
1/4 cup Dry Sack or other Spanish sherry

Season the chicken with the adobo. Let it marinate for at least 2 hours. Saute the chicken in the olive oil. In a heavy skillet (caldero) add the olive oil, chopped onion, salt, curry, ground pepper, bay leaves and cilantro. Cook in medium Low for 30 minutes. Add the mushrooms, peas and sherry, cover again and cook additional 5 minutes. Serve over the rice.