Recipe(tried): Sunday's Expedition - Shrimps in Piparrada Sauce, Fresh Marinated Vegetable Salad, Rice with Pigeon Peas, Monkfish with Saffron Sauce, Confetti Mashed Potaotes, Honey Cheesecake

SUNDAY?S EXPEDITION

On Sunday we were up since early morning, completing our preparations for a Picnic to be held at the Guavate?s Recreational Area. At 7:30 a.m. every one was ready in our respective cars waiting for the last part of the group who were in charge of bringing the ice, beers and cold bottles of white and red wine. The meeting place was, and we were already parked, at the right side of the road (EXPRESO LAS AMERICAS), after the Caguas toll facilities, on the road from San Juan to Ponce. Caguas is a big prosperous town that serves as anteroom to our highest mountains. The Menu was carefully planned during the week, selecting favorite recipes from my collection, together with the wines and beverages to be served.

Exactly at 7:45 a.m., the last part of the group (the boys) arrived and we left with great anticipation and happiness for a picnic at the Guavate Recreational facilities. After the city of Caguas and after the second toll facilities, there is a right side of the road sign announcing GUAVATE. After that sign we traveled about 10 more minutes and then, finally, there it was. We turned right (road # 184) and we began our slow ascent to the high Carite Forest where the Guavate Recreational Area is located. After a few miles up the mountains the climate changed completely and the temperature during that sunny morning was probably in the 50th.

On both sides of the steep country road we could see different small restaurants, already opened and filling with early visitors looking for a hearty breakfast or maybe, the first beverage of the day. There were frequent roadside stands where country people were exhibiting crafts and varied farm products. There were Pique bottles of different sizes, ripe and green bananas and plantains, guava, mango and pineapple jams and pastes, coconut candies and white native cheese. Crafts were mixed with food in an impressive portrayal of a native market place.

After more miles up the road, in a crossroad, we encountered a PLAZOLETA (plaza) where more than 10 pigs were roasting. The pits were also surrounded by hanging lines of chorizos, butifarras and morcillas, grilled chickens bathed with a paprika, olive oil and garlic seasoning and big old black cauldrons full of hot oil where country ladies were frying codfish fritters, alcapurrias, piononos, sorullitos and small meat and chicken pies. We were tempted and, after conferring in our cellular phones, we stopped to sample the first beer of the day accompanied by some of the mentioned appetizers. The gentlemen bought a few pounds of choice roast pork meat and several grilled chickens, to reinforce our Menu.

Red and violet Flamboyan trees surrounded the road, and we could hear the murmur of the river that travels along the steep road, down the mountain, toward the invisible sea. Air conditioners were off and the perfume and beauty of the countryside was our first reward in a magic wonderful day. After the CASONA restaurant (an old mansion with turrets) we continued, already anxious to finally arrive at the Recreational Area. It was about a half an hour travel, high in the mountains, and after that we arrived to our destiny.

The Guavate Area has many gazebo-like structures, each with a big wooden table and wooden seats, all painted in dark green. There are mountain roads to be followed by those who prefered hiking, and near the gazebos a natural amphitheater where guitar groups and artistic guests perform. Spaces are not reserved, and they are distributed in a first come first served basis. Therefore, it is recommended to arrive the day before or as early in the morning as possible. We settled in a gazebo near the river, where we could almost see river fish and pick ripe guavas, pomarrosas and guam

A family camping nearby, were singing beautiful nostalgic songs. After a while, in our typical friendly fashion, we mingled and added our voices to the improvised choir of voices. Food was shared and also the chores of dressing the tables and later, of cleaning. It was a day full of magic, a day we will never forget! Buen Provecho!

SHRIMPS IN PIPARRADA SAUCE

2 lbs large shrimps, shelled and deveined
1 medium cucumber
1 medium red bell pepper
1 small onion
2 ripe tomatoes
1/2 cup good olive oil
1/4 cup Balsamic Vinegar or another Wine Vinegar
Salt and Pepper to taste
Chopped Parsley or Cilantrillo to garnish

Saut he Shrimps in 2 tb olive oil. Finely chop the cucumber, red bell pepper and onion. Remove to a bowl. Chop the tomatoes and add. Stir in the oil, vinegar, salt and pepper. Add the parsley or cilantrillo and the shrimps. Refrigerate until ready to use. Bring to the picnic in covered plastic bowls, carried in the ice-refrigerators. Serve in cocktail cups, surrounded by an assortment of crackers or with boiled green bananas and boiled root vegetables.

FRESH MARINATED VEGETABLE SALAD
Serves 18

3 cups thinly sliced fresh mushrooms
3 cups halved cherry tomatoes
3 cups thinly sliced zucchini
3 cups peeled and thinly sliced carrots
3 cups thinly sliced scallions
3 cups thinly sliced red pepper rings
3 cups broccoli floweretts
3 cups cauliflower flowerettes
3 garlic cloves, split
3 tsp salt
1 1/2 tsp ground pepper
1 1/2 tsp dry mustard
3 tsp chopped fresh chives
6 tbsp Balsamic Vinegar
3 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
Watercress sprigs
Spinach leaves

Prepare the vegetables and set aside. Rub the salad bowl or bowls to be used with the garlic. Combine remaining ingredients except the watercress and spinach and shake well in a covered glass container. Place the vegetables in the salad bowls and pour the dressing over them. Cover the bowls and marinate the vegetables for at least 2 hours in the refrigerator. Serve, drained, with watercress and young tender spinach leaves. This salad is excellent for big picnics at the country.

ARROZ CON GANDULES (Rice with Pigeon Peas)

1 lb canned pigeon peas
2 cups rice
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 (8 oz) can tomato sauce
2 tbsp 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 or 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. This rice is the perfect accompaniment for roast pork and grilled chicken.

MONKFISH WITH SAFFRON SAUCE

2 shallots, minced
5 tbsp unsalted butter
2 ripe tomatoes, chopped
2 tsp chopped parsley
1/2 tsp saffron threads, crumbled
1/2 cup dry white wine
2 lbs monkfish fillets, cut into 1 inch pieces
1 cup heavy cream
Salt and pepper to taste

Cook the shallots in 2 tb butter in frying pan. Add tomatoes, parsley, saffron threads and white wine. Simmer for 1 minute. Add the monkfish and cook 6 to 7 minutes. Remove with slotted spoon and keep warm. Add cream to the pan and bring to a boil. Allow to thicken slightly, then remove from the heat and stir in the remaining butter, cut in pieces. Season with salt and pepper and pour the sauce over the fish. Serve with white rice. Serves 4. This delicious sauce can also be served over halibut or over broiled chicken breasts or veal. It has a bright color and delicious taste.

CONFETTI MASHED POTATOES

7 potatoes peeled
1/2 cup milk
1/2 stick butter at room temperature
1 (8 oz.) Package cream cheese, cut into chunks, at room temperature
1/2 cup chopped green onions
1 (2 oz.) Jar pimientos, drained and chopped
salt and pepper
1 egg beaten, to blend

Place potatoes in large saucepan. Cover with cold water and boil until tender. Drain. Mash potatoes with milk and butter in large bowl. Mix in cream cheese, green onions and pimientos. Season with salt and pepper. Stir in egg. Transfer to 9x13 inch glass baking dish. Preheat oven to 350 F. Bake until puffed and light brown, about 25 minutes.

HONEY CHEESECAKE

2 packages cream cheese softened (8 oz each)
1/3 cup honey
2 eggs
2 egg yolks
1 cup dairy sour cream
1 tbsp grated lemon peel
2 tsp cornstarch

Blend cream cheese with honey until smooth. Beat in eggs and yolks. Add remaining ingredients; beat until smooth. Turn into prepared crust and bake at 300 F 50 to 55 minutes or until set. Cool and refrigerate until chilled, before serving. Garnish with fruits and serve in wedges. Delicious and not too sweet.

For the crust: Combine 1 1/4 cups flour, 1/2 cup walnuts and 1 tsp ground cinnamon. Add 1/3 cup each honey and melted butter; mix well. Press into bottom and up sides of 8 inch spring form pan. Bake at 375 F for 15 minutes or until lightly browned.