Recipe(tried): Tonight's Informal Gathering! Pear and Blue Cheese-Walnut Salad, Shrimp Quesadillas with Mango Salsa

TONIGHT'S INFORMAL GATHERING

Yesterday, Carmen and Poncho, my friends from Orocovis called asking permission to visit tonight. On the other hand, a friend of mine is coming to practice in my kitchen and under my supervision a recipe that he tasted last week at my home and that he will like to practice in order to include it in a pool party that he is giving for all of us next week. Well, a small gathering is in order and Carmen is delighted with the idea of learning a new recipe. Buen Provecho!

Pear and Blue Cheese-Walnut Salad
(from Better Homes and Gardens)

1 cup walnuts
1/2 cup sugar
2 tablespoons margarine or butter
1/3 cup white wine vinegar
1/3 cup salad oil
1/3 cup pear nectar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears
2 tablespoons lemon juice
Mixed salad greens
2 ounces blue cheese, crumbled (1/2 cup)

Line a baking sheet with foil. Butter the foil; set aside. In a heavy 10-inch skillet combine walnuts, sugar, and margarine or butter. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low and cook until sugar is golden brown, stirring occasionally. Remove from heat. Pour onto prepared baking sheet. Cool completely. Break into clusters. Set aside. In a screw-top jar combine vinegar, oil, pear nectar, mustard, salt, and pepper. Cover and shake well to mix. Store in the refrigerator for up to 1 week. Shake before serving. Halve and core pears. Thinly slice pears; brush with lemon juice to prevent browning. (This may be done up to 1 hour ahead.) To arrange salads, line plates with salad greens. Fan pear slices atop each serving. Sprinkle with some crumbled cheese and walnuts. Drizzle with 3/4 cup of the vinaigrette (reserve the rest for another use). Makes 8 side-dish servings. Make-Ahead Tip: Prepare nuts; place in an airtight container. Seal, label and chill or freeze up to 1 week.

SHRIMP QUESADILLAS WITH MANGO SALSA

1 lb medium shrimps cleaned and boiled
1 pkg of 6 inch round tortillas
1 green pepper sliced as for fajitas
1 red pepper, sliced as for fajitas
1/2 red onion sliced as for fajitas
2 tb olive oil
1/2 lb Monterey jack cheese shredded
1/4 tsp cayenne pepper or to taste
1/4 cup chopped cilantrillo
1 cup cheddar cheese shredded
PAM cooking spray

Preheat the oven to 450 F.
Heat the oil in skillet, add the onion and pepper slices. Cook until the vegetables are brilliant in color but still al dente. Chop the shrimps and add the Monterey Jack to it. Add to the shrimp mixture the cayenne and cilantrillo. Mix well. Spray half of the tortillas with the PAM. Lay them with the sprayed side down on a baking sheet. Add equal portions of the shrimp mixture and the already saut ed vegetables on top of the shrimps. Sprinkle with the shredded cheddar. Place the remaining tortilla on top and spray with cooking spray. Bake for 10 minutes or until golden in color. Remove from oven and allow to rest for an additional minute. Cut each tortilla in quarters and serve with Mango Salsa (recipe follows).

MANGO SALSA

2 cups ripe mango, peeled and finely diced
1 tomato, chopped finely
1 onion, chopped
1 garlic clove, finely sliced and minced
1/2 red pimento, minced
3 tb fresh lime juice (the green ones that we call lemons)
1/2 cup chopped fresh cilantrillo
salt and pepper to taste

Combine all ingredients. Chill, covered for at least two hours before serving.

I plan on serving ice-cold beer and fresh fruits and coffee for dessert. Delicious!