Recipe(tried): Saturday's Dinner for Family & Friends

Saturday's Dinner for Family & Friends

Yesterday I felt like cooking for my family and neighbors, including, of course, my dearest friend Carmen and his husband Poncho. She had brought me on Thursday a lot of Christmas decorations and a gorgeous "Alenc n french lace" runner for my mothers dinning room buffet table, recently restored (badly). Therefore, I am extremely happy because it is my intention to begin celebrating Christmas since now & until the Three Kings Day on January the 6th 2004. The Menu was extremely unconventional, full of favorite dishes. Here it is. Buen Provecho!

Pancetta Grilled Apricots
Source: Steven Raichlen
Direct Grilling

6 large ripe apricots
1/2 cup brown sugar
3 ounces Cabrales (Spanish Cheese) or any other white Cheese, cut in slices
Ground pepper
12 thin slices Pancetta (or any other good bacon)

Rinse & Dry the apricots. Cut in half & remove the pit. Dip the cut side of each apricot in the brown sugar. Place a slice of cheese on top of the cut side & season with pepper. Wrap each apricot slice with Pancetta, securing it with a skewer or toothpick. Trim off any cheese not covered by the Pancetta. Direct grill the apricots, if necessary in batches, 2-4 minutes per side. Transfer to a platter & serve.

Chicken & Rice Salad with Chutney Vinaigrette
For the best flavor, do not serve this salad directly from the refrigerator; instead allow it to stand at room temperature for 10-15 minutes before serving.

For the salad:
2 tsps olive oil
1 lb. Boneless skinless chicken breasts
2 cups cooked rice at room temperature or chilled
1 cup frozen corn, thawed
2 tomatoes chopped
cup chopped cilantro-fresh
ground black pepper to taste
4 cups mezclum, washed & dried

For the Chutney Vinaigrette:
cup mango chutney (I use Mayor Gray's)
2 tb olive oil
2 tb good Balsamic vinegar
tsp curry powder or to taste

Heat a stovetop grill or the patio grill, or a George Foreman Grill. Brush the chicken breasts with oil and some salt & pepper. Grill until cooked. Transfer to a plate & cut into 1 inch squares. Allow to cool. Prepare the vinaigrette in a blender or processor. Adjust the seasoning. Toss the vinaigrette into the salad. For variety add toasted pine nuts ($14.99 a lb in Costco and is the only provider here in Puerto Rico). Serve on a bed of Mezclum.

Tuscan Porterhouse Steak
Direct Grilling

For the steak & rub:
2 Porterhouse Steaks or as many as needed depending on the number of guests
1 tsp salt
1 tsp ground pepper
1 tsp chili powder
1 tsp dry mustard
1 tsp dried oregano
1 tsp garlic powder
1 tsp ground cumin
a pinch of cinnamon
1 tsp Paprika

Cilantro-Chili Oil:
5 tb olive oil
3 tb chopped fresh cilantro
1 small jalapeno or to taste, thinly sliced
2 garlic cloves crushed

1 cup mesquite chips soaked for at least 20 minutes in water

Place the steaks in a non-aluminum bowl and mix the rub. Sprinkle it over the steaks on both sides. Make the Cilantro-Chili Oil by heating the olive oil & adding the cilantro Serrano chilis and garlic. Remove from the heat. Set the grill for direct grilling. Brush & oil the grill grate and grill the steak, according to your grill's instructions. Brush the steaks with the oil as it cooks. Transfer the porterhouses to a deep platter or serving dish & pour the remaining flavored oil over it. Let it rest for 4 minutes. Slice the steaks through the grain & pour the juices over the slices.

Serve the steaks with the Apricots & the rice salad.