Recipe(tried): Sunday Mornings at the Plaza del Mercado - Eggplant Soup, Arroz con Gandules (Rice with Pigeon Peas), Bistec Estofado (Smothered Steak), Plantains in Syrup

Sunday Morning at the Plaza del Mercado

SUNDAY MORNINGS AT THE "PLAZA DEL MERCADO"

What a pleasure to the senses is a visit, all Sunday mornings, to the Plaza de Mercado (fresh produce market). San Juan has 2 Plazas; one, a recently renovated modern structure at Rio Piedras; the other, a small one presently under renovation at Santurce.

Very early in Sunday mornings, after Mass, when I arrive at Rio Piedras Plaza de Mercado, I immediately visit one of the food kiosks for a fresh cup of recently grounded coffee and some fresh bread from the ovens, with white native cheese. The aroma is so tempting that my mouth becomes watery as soon as I come near the kiosks. In front of the kiosks, men are playing dominoes and drinking coffee or fresh food juices.

At 10:00 am the Men will expand to include Sancocho, Patitas con Garbanzos or Mondonguito Criollo. This typical food prepared with the freshest produce from the different stands, will be accompanied by pearl white rice and all kinds of boiled root vegetables, seasoned with Ajilimojili or with olive oil. Men will drink beers enthusiastically, will continue playing dominoes, and will discuss politics, our national past time.

Women are not allowed in this man's world, in a typical Spanish fashion, so after drinking our coffees, we begin our perusal of all the wonderful foods exhibited and sold at the Market.

Vegetable stands are like a symphony of colors; green, red and yellow pimientos; ruby red tomatoes and the green ones, favored by Cubans; green cilantros and cilantrillos; green and yellow plantains and bananas; purple eggplants; yellow, red and white onions; ripe pinneaples; red granadas and water melons and deep brown root vegetables. There are so many stands that it is not easy to make a selection. Everybody talks to everybody, and, for a while, our strict social barriers are forgotten.

The fresh meat stands are something else. We are already used to supermarket products and presentation. The Carnicer as is something completely different. They buy only the fresh meat that usually customers can consume for one day. The meat and chickens come from farms in the island that are brought very early in the morning to a MATADERO (place where they kill animals), where it is cleaned and distributed daily to Plazas de Mercado and to some Super Markets. Department of Health officials are frequent visitors to the Mataderos, and they are responsible to preserve health. Only the freshest products are offered, and you can see island chefs, elbow to elbow with housewives, competing for the best cuts.

Then, there are those other mysterious stands that specialize in religious and spiritual products. You can find prayer books, love and healing potions and all color candles for saints and spirits. Customers include young girls, middle aged housewives and older gentlemen in search of youth.

After the Sunday visit to the Plaza del Mercado, housewives return home and begin preparations for their Sunday Lunch or Dinner. A typical Men will be something like this:

EGGPLANT SOUP Serves 6.

2 eggplants, each weighing about 1 lb
4 oz butter or margarine
1 onion finely chopped
2 scallions, sliced, using both green and white parts
4 cups chicken stock
1/4 tsp dried thyme
Salt and Ground Pepper to taste
1 cup heavy cream

Peel the eggplants and cut into 1/4 inch slices. Cut enough of the sliced eggplant into 1/4 inch cubes, to make 2 cups, besides the remaining sliced ones, and set aside. Heat half of the butter in a saucepan large enough to hold all the ingredients and saut the onion and scallions until tender but not browned. Add the sliced eggplant, the stock and the thyme. Season to taste with salt and pepper and cook, covered, at a simmer until the eggplant is tender, about 15 minutes. Puree in an electric blender or processor. Return to saucepan and adjust the seasoning. Stir in the cream and heat the soup through. Meanwhile, heat the remaining butter in a heavy frying pan and saut the 2 cups of eggplant cubes, stirring frequently, until they are browned all over. Add to the hot soup and serve immediately. (Elizabeth Lambert Ortiz; The Complete Book of Caribbean Cooking)

ARROZ CON GANDULES (Rice with Pigeon Peas)

1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.

Drain pigeon peas, reserving 2 cups cooking liquid. Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Saut for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving. (Oswald Rivera, Puerto Rican Cuisine in America)

BISTEC ESTOFADO (Smothered Steak)

2 lbs beef sirloin or round steak, trimmed of all fat and cut into 1 inch chunks
Salt and ground Pepper to taste
1/2 medium green bell pepper, seeded cored and chopped
1 clove garlic, peeled and minced
Dash of sage
Juice of 1/2 lime
1/4 cup olive oil
1 cup water
1 tb Sofrito
1 medium onion, peeled and sliced.

Wash the meat and pat dry with paper towels. Place meat in a bowl, sprinkle with salt and pepper, add bell pepper, garlic and sage. Mix well and sprinkle with lemon juice. Cover and marinate for 15 to 20 minutes. Heat oil in medium flame in a large skillet and sear meat on both sides. Add marinade ingredients, water, sofrito and onion slices. Cover, reduce heat to low and cook for 45 minutes or until meat is tender. 4 servings. (Puerto Rican Cuisine in America, SUPRA).

PLANTAINS IN SYRUP

5 ripe plantains, peeled
2 oz butter
1 cup brown sugar
1/2 cup sweet vermouth wine
1 tsp vanilla extract
ground cinnamon (optional)

Peel the ripe plantains. In a frying pan, melt the butter, add the plantains and and brown lightly. Lower the heat, add the sugar slowly, combine the wine and vanilla and pour over the plantains. Cover and cook in moderate heat for 20 minutes, moving the plantains position from time to time, until the syrup thickens. You can add ground cinnamon or ground cloves (a pinch).

With the above food, a very simple green salad. BON APPETIT!