Recipe(tried): Revisiting Henry Corona's Cooking

There was a Chef in Puerto Rico, Mr. Henry Corona, who distinguished himself for his mixture of classic and Creole cooking. He was born in 1918, in New York City, and in 1928, his family moved to Cuba. In 1936, he moved back to New York and began his apprenticeship at the Biltmore Hotel. During his distinguished career, he worked as chef of the United States Lines, Chef of the Palm Beach Biltmore, Chef of the Palm Beach Colony Hotel and chef of the Hotel La Rada, in Puerto Rico. Until his death, he was one of the most prestigious chefs in Puerto Rico. He is considered the father of our nouvelle cuisine. He wrote two wonderful books, in Spanish. I have both. Enclosed some easy recipes of the great HENRY CORONA.

Baked Pork Liver Pat

Grind 2 pounds of pork liver, 3/4 pound of pork meat and 3/4 pound of bacon, finely. Mix, add 1 tb all purpose flour and mix again. Add 2 beaten eggs, 1/2 tsp salt, pinch of thyme, 1 pulverized bay leaf, 1 finely chopped onion and 1 tsp ground parsley. Use the bacon to cover the sides and base of a loaf pan. Add the mixture, put the remaining bacon on top of the mixture. Cover with foil and bake in Bain du Marie, at 375 F for 2 hours. Refrigerate until ready to use. Invert the loaf pan, cut in slices and serve from the refrigerator.

Home Soup of Meat and Vegetables

2 1/2 lbs ground meat
1/2 lb frozen okra
1 pkg frozen green peas
1 cup frozen corn
1 can tomatoes, undrained
1 can white beans
1 pkg frozen lima beans
2 sweet potatoes, peeled and cubed
1 1/2 cup chopped carrots
1 1/2 cups chopped celery
1 1/2 cup, chopped onions
4 beef cubes (for stock)
Salt to taste
Ground pepper or tabasco to taste

Use a very big stock pot. Boil the meat until cooked, add the vegetables, the stock cubes and sufficient water to cover by one inch. Add salt and pepper. Simmer slowly. This soup can be freezed and served at any time of the day. Great as an entr e or after theater snack.

Shrimps Newburg

2 tb butter
2 tb all purpose flour
2 cups milk
salt and pepper to taste
4 tb sherry wine
1/2 tsp dry mustard
2 egg yolks, beaten
1 cup cream
2 lbs shrimps, boiled and cleaned

Melt the butter in skillet and add the flour. Add, constantly moving, the milk. Add the salt, pepper and mustard and move. Add the sherry. Cook the sauce in a special bain the Marie utensil, and cook, moving, for 20 minutes. Remove from heat and let stand for 5 minutes. Add the beaten egg yolks, with the cream. Add the shrimps. Heat for 3 minutes, but do not boil, or the sauce will curdle. Serve over white rice or mashed potatoes.

Chicken Catalu a Style

2 lbs chicken pieces
1 can natural tomatoes
1 onion thinly sliced
1 red pepper sliced
olive oil
1 cup of sweet sherry
1 tb all purpose flour
2 garlic cloves, crushed
salt to taste
1/2 tsp brown sugar

Saute the chicken in the olive oil until lightly browned. Add the sherry and cook 5 minutes. Remove the chicken. Add the onion, red pepper, tomatoes, and the flour. Move while cooking, add salt and sugar. Add the chicken again and mix with the sauce for a few minutes. Serve over rice or parsley potatoes.

Veal Chasseur

1 lb veal medallions, lightly floured
4 oz butter
1/2 onion chopped
4 oz white wine (dry)
1/2 can drained tomatoes
2 portobello mushrooms, sliced
salt and pepper to taste
parsley, for garnish

Heat the butter in big skillet. Saut the veal medallions. Saut first one side, turn to the other side. Add the onion, and then the tomatoes. Lower the heat, remove the veal to serving platter. Add the parsley to the sauce, cook until it boils, and serve over the veal. Serve with pasta or with assorted sauteed vegetables.

The chef was a master in desserts. In another posting I will share some of them.