Recipe(tried): Surprise Visit to the Ponce Hilton - Au Gratin Potatoes, Shrimp Salad; Chicken Fricassee with Dried Figs, Asparagus Avocado Medley, Black and White Rice, Almond Fruit Flan with Chantilly Cream

SURPRISE VISIT TO THE PONCE HILTON

On Monday I received a call from a girl who studied with me since Kindergarten at my hometown, Ponce, and who now lives with her family at New Orleans, since 1978. Three of her sons are officers with the US Navy and she decided she was coming to Ponce (our hometown) to be with her mother during the most difficult times of the war. I had not seen her since 1978, but I correspond with her for the last 3 years, quite frequently. She called me to let me know she was arriving & to rent transportation for her during her visit.

Of course, I offered her transportation from San Juan to Ponce and also & invited her for lunch or dinner, to get acquainted again & exchange information about our respective lives. I decided to select the Ponce Hilton for our lunch.

We arrived at 11:30 am. The hotel had been undergoing a massive restoration & certainly, the addition of spectacular facilities on the side of the beach helped me to make a rapid decision. The pool-side was fresh and the poolside bar and nearby tables were full of local families enjoying the sun. COCO, a bird of paradise, as usual was shouting; that is the way in which he expresses his desire to be petted. Myrza was delighted. She took multiple photos, of the poolside area, to COCO, to my favorite bartender and then to the gorgeous beach, full of people taking the sun at midday.

Then, we went to the main restaurant, a place almost empty at that time of day, whose chef is Mark French, the owner and master who also shares his magic dishes at my favorite restaurant, MARKS AT THE MELIA. Suffice it to say that dear Myrza was amazed that Mark's food rival with the best in New Orleans. She promised dear Mark that for next summer she will return with her whole family to stay at the Ponce Hilton & to share with them his spectacular dishes.

I want to share a recreation of Marks dishes. Buen Provecho!

Au Gratin Potatoes with Smoked Salmon and Beer
Instead of serving some kind of PATE as an appetizer, Mark served a slice of this delightful loaf.

2 tbl olive oil
2 x onions sliced
3 lb waxy potatoes peeled, and thinly sliced
Salt to taste
Freshly-ground black pepper to taste
3 cup grated Gruyere or sharp cheddar cheese
2 x tart apples, such as Granny Smith peeled, cored, and thinly sliced
1/2 lb hot-smoked salmon diced
1 can or bottle of beer or equivalent white wine- (12 oz)
1 cup water
1 tb chopped cilantro for garnish

Heat the olive oil in a large skillet, add the onions and saute until tender and lightly colored, 8 to 10 minutes; set aside. Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish. Arrange one-third of the sliced potatoes in the dish and sprinkle lightly with salt and pepper. Add one-third of the cheese, one-third of the onions, half of the apples and half of the salmon. Repeat with another third of the potatoes, salt and pepper, followed by the remaining salmon and apples and another third of the cheese and onions. Finish with the remaining potatoes and sprinkle with the last of the cheese and onions. Pour in the beer or wine and water along the edges of the pan and bake for 1 hour, until bubbly, brown and tender. Sprinkle with the chopped parsley. Let stand a few minutes, cut and serve warm. This recipe yields 8 servings.

Salad of Fusilli, Shrimp and Vegetables

FOR THE SALAD
8 oz fusilli, cook, drain & cool
1 1/2 lb medium shrimp, cook, peel, devein
2 cup fresh spinach, washed and torn
2 med carrots, scrub & shred
4 x green onions, sliced
2 cup raw cauliflower florets

FOR THE DRESSING
1 cup lemon-flavored low-fat yogurt
1 1/2 cup fat-free sour cream
2 tbl dry white wine, OR
1 tbl white wine vinegar
2 tsp Dijon mustard
1 x mirasol chile, crush with seeds
1 tbl chopped fresh basil
1 1/4 tsp crushed dried oregano
1/2 tsp salt
1 1/2 tsp freshly ground black pepper
2 tbl grated Romano cheese, optional

Place the pasta, shrimp, spinach, shredded carrots, onions, and cauliflower in a salad bowl. Whisk together the dressing ingredients (except cheese) until smooth. Add a little more wine or a small amount of nonfat or low-fat milk if the dressing is too thick. Serving Suggestions: You can serve this salad at room temperature or chill in the refrigerator for 30 minutes to 1 hour. Serve this in a bowl with some crusty French or Italian bread for a casual luncheon. Or place leaf lettuce on a plate and mound the salad in the center, and garnish with some tomato wedges or yellow plum tomatoes.

Chicken Fricassee with Dried Figs, Olives and Honey

2 med Chickens, (2 1/2 to 3 pounds each)
1 cup Flour
6 tbl Virgin olive oil
8 x Shallots, quartered
1 cup Dried figs, julienne
1 cup Green olives
1/2 cup Orange flower water
3 cup Chicken stock
2 x Bay leaves
1 tsp Cumin seeds
4 tbl Honey
4 tbl Flour
5 tbl Butter, room temperature

Cut each chicken into 8 pieces: 2 drum sticks, 2 thighs, 2 wings, 2/3 of a breast plus 1/3 of a breast. Set aside livers. Season with salt and pepper and dredge in flour. Heat oil in 19 inch saute pan until just smoking and add chicken pieces. Brown all over and remove. Add shallots, figs and olives and cook, scraping bottom of pan with wooden spoon. Add orange flower water and chicken stock and bring to a boil. Add bay leaves and cumin and return chicken pieces and livers to pan. Lower heat to high simmer and cook for 30 minutes uncovered. Taste broth for seasoning and add honey. Mash livers finely with fork and return to sauce. Mix flour and butter together to form a paste. Add 3 tablespoons of butter to flour mixture and whisk to allow a smooth sauce to develop. Cook 10 more minutes and serve. Yield: 4 servings

Asparagus Avocado Medley

1 lb fresh asparagus, trimmed, cut 1/2 inch pieces
8 x fresh medium sized mushrooms, sliced
1 lrg ripe avocado, peeled, cubed
1 med zucchini, diced
1 lrg tomato, seeded and chopped
1 med red onion, sliced
2 tbl lemon juice
2 tbl olive or canola oil
1 tbl basalmic vinegar
1 tsp Dijon mustard
1 x clove garlic, minced
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Place asparagus and 2 tbsp water in microwave-safe dish. Cover and microwave on high for 3 to 6 minutes, or until tender-crisp, stirring once; drain and cool. In large bowl, combine asparagus, mushroom, avocado, zucchini, tomato, and onion; toss gently. Combine remaining ingredients in jar with a tight-fitting lid. Shake well to combine. Pour over the vegetables. Toss lightly to coat. Cover, and refrigerate until serving. Serve as a refreshing salad or side dish. Serves 7.

Black and White Rice

1 cup White rice
1 cup Japonica, (black) rice OR wild rice
1 cup Chopped onion, divided
2 tsp Salt, or to taste

Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Makes 8

Almond Fruit Flan with Chantilly Cream

1/2 cup unsalted butter (1 stick)
1/2 cup sugar
3 x egg yolks
1/2 tsp almond extract OR
1 tbl Amaretto
1/2 cup blanched almonds
1 1/2 cup flour

Cream butter, sugar, egg yolks and almond flavoring. Add nuts and flour, blending well to form a smooth dough. Form a ball, wrap in wax paper and refrigerate for one hour. Roll out the dough and line a 10" flan pan with removable sides. Bake at 350F for 20-25 minutes, or until golden brown. Let stand a few minutes before removing the sides.

For filling:
Use fresh fruit in season (grapes, pineapple chunks, cherries, blueberries, strawberries, sliced plums, bananas etc.) Apricot jam or red currant jelly. Whipped Cream or Chantilly Cream.

While the pastry is still warm, heat the jelly in a small pan. If most of your fruit is red and purple, use the red currant jelly. Likewise, if most of your fruit is yellow and green, use the apricot. You will need to strain the apricot first. Brush the inside top of the flan with some of the hot, melted jelly to seal the pastry. (This will prevent the fruit juice from soaking through and making the pastry soggy.) Arrange the fruit in a design. Brush with more of the hot jelly to see the fruit and keep it from darkening, as well as sweetening the dessert. Allow to cool. Serve with cream.