Recipe(tried): Saturday's Island Crossing - Greek Salad (Salata Meze), Chilindron Style Chicken

SATURDAY'S ISLAND CROSSING

On Saturday I invited Nina and her teenage daughter to try to cross the island using a rural road that leaves Vega Alta from the catholic cemetery. Early in the morning we went to pay our respects and visit my parents tomb. The air was so cool and the sky so blue that it was a shame to return home without fulfilling my spirit for adventure. Therefore we decided that an expedition was in order using as much as possible the old roads crossing the island.

We left following an old rural road near the river. The view was delightful; the road was flanked in both sides by uncultivated flowers of all colors. The river was clean and you could observe families already parking their cars in the roadside or preparing their bonfires near the river for their midday meals. Oh, I was tempted to stop a few times, especially where I observed a few people with guitars singing. Maybe next time.

As soon as we began climbing the mountains we had to stop the car's air conditioner. It was cold and absolutely green. There were not many cars down the road. The houses were spectacular. Hum I guess it is one of those well-kept secrets of the rich people to buy land and construct spectacular houses up that road. There were some country stores, those that sell food, fruits, clothes, shoes, medicines and advice in a small space. I observed even a helicopter's base. After an hour of climbing up the road we arrived to a crossroad with route 155, a route I know so well because at some point it becomes the first route crossing the island, route 14. There, I decided that I was so close to Carmen at Orocovis that a visit was in order.

Carmen told me that sometimes they take that old road to come home because it is shorter than the new one, but the condition is not always the best because of frequent landslides caused by the rain in the forest. Of course, I felt so relaxed and happy that I decided to cook. I was helped by my favorite sous chef (Nina), and Nina's daughter and Carmen cleaned the dishes. Here is the simple Menu that we enjoyed. Buen Provecho!

GREEK SALAD (Salata Meze)
Serves 8

1 can French cut green beans
2 zucchinis sliced
1 cauliflower separated in flowerets
1/2 cup or to taste olive oil
1/4 cup lemon juice
salt to taste
1/2 tsp sugar
1/2 tsp dried oregano leaves
1 or two garlic cloves chopped
lettuce leaves
feta cheese crumbled (to taste)
1 small onion separated in rings
10 black olives pitted
cherry tomatoes sliced in half.

Blanch the vegetables for just 3 minutes. Drain. Place in mixing bowl. Mix oil, lemon juice, salt, sugar, oregano and garlic well. Pour over the vegetables. Cover and refrigerate, adding the dressing, while you prepare the other dishes. For serving, prepare a glass bowl, lined with lettuce, top with crumbled feta, onion rings, cherry tomatoes and olives. Serve with crispy white native bread.

CHILINDR N STYLE CHICKEN
Serves 6 to 8

3 lbs sliced chicken breasts, already cleaned
1/2 cup melted margarine or a mix of margarine and olive oil
3 tomatoes cut in wedges2 green peppers sliced as for fajitas,
2 onions sliced
2 garlic cloves thinly sliced
1/4 lb cooking ham, chopped
10 pimento stuffed olives, sliced
1/2 cup sliced almonds
1/4 cup chopped cilantrillo for garnish
Salt and pepper to taste

Grease with PAM or any other cooking spray a big enough mold good for the oven. Place on top the chicken breasts and oil with some of the melted margarine. Cook, uncovered in a 350 oven, brushing with the margarine, on both sides, until the chicken is al most done, about 1 hour. Add all the vegetables and cooked ham. Sprinkle with salt and pepper, cover and cook for additional 20 minutes. Place in serving platter, with the vegetable mixture around the chicken and garnish with the chopped cilantro or parsley. I served this chicken a la chilindr n with perfect white rice and fried plantains from Carmen's garden.

For dessert we served guava paste with native white cheese and demitasses of dark coffee. It was a great trip and a wonderful visit.