Recipe(tried): Summer Dinner After the Negotiations - Coleslaw with Balsamic Vinaigrette, Chicken with Rum Sauce, Mexican Rice

SUMMER DINNER AFTER THE NEGOTIATIONS

Yesterday was a very exciting day for my negotiations with Caldwell Bankers. Thanks to the Lord, & after a few diplomatic efforts from my dear friends (fellow lawyers in my representation) & myself the things began to unfold & the Caldwell Bankers lawyers began to soften & broaden their stand. What a terrible experience for me; but quite illustrative of the results of too much confidence in the system. Even though apparently they accepted our arguments, completely accepting the rescission of the contract, I am aware that a penalty (or fee) will be imposed, therefore, that will be a second chapter in the negotiations because I am not going to accept an unreasonable or leonine penalty. Let us pray for a happy solution.

During the late afternoon, after the meeting, I invited my friends to an impromptu dinner with whatever was available in my home. I used several easy recipes from chef and TV personality, Giovanna Huyke. Fortunately I had several bottles of Robert Mondavi's Cabernet Savignon & a few more of LAGAR DE CERVERA, my favorite Albari o wine from Spain. It was a moment to relax & I did the best I know for relaxing, I cooked for my dearest friends. Here are the recipes. Buen Provecho!

Coleslaw with Balsamic Vinaigrette

2 garlic cloves crushed
1 tb brown sugar
1 tb mustard
1 tsp thyme (dried)
4 tb Balsamic (8 years) vinegar
salt & pepper to taste
1/3 cup olive oil
3 cups coleslaw mix (the one sold in bags at Costco)

In a big salad bowl, mix the garlic, brown sugar, mustard, thyme, vinegar & salt & pepper. Add the olive oil little by little, mixing all the time while adding the oil. Mix the dressing with the slaw. Taste & season again if necessary. Refrigerate covered until serving time.

Chicken with Rum Sauce

1 tb of olive oil
3 garlic cloves crushed in the mortar
1/2 chopped big onion
1 chopped red pepper
1 chopped tomato
2 lbs deboned chicken thighs
salt & pepper
chopped fresh cilantro to taste
1/4 cup rum
1 tb butter

In a big skillet, heat the olive oil & saut the garlic with the onion, red pepper, tomato & chicken until the chicken is golden & cooked. Move constantly using a medium high heat. Season to taste & add the rum. Continue cooking until the alcohol in the rum is evaporated. Add the butter & the cilantro (chopped). Now it is ready to be served.

Mexican Rice

1 tb of olive oil
3 crushed or finely chopped garlic cloves
1 can of Chunky Mexican Salsa (16 ounces can)
3 cups cooked rice
1 cup shredded Mexican Flavor Cheddar Cheese
chopped fresh cilantro (to taste)

In a wok or skillet, heat the olive oil, saut the garlic with the Chunky Mexican Sauce until it begins to boil. Add the rice & mix well. Add the cheese mixing also. Let it stand for a few minutes. Serve garnished with cilantro.

I served fresh strawberries with low fat cream & some Quantr as dessert.