It was fun and rewarding to cook for my son’s to birthday celebration. I can’t recall the last time we celebrated his birthday together; thus made last night’s celebration extra special.
His work required frequent travel that must have made him long for his home-cooked favorites. He doesn’t cook but he made the menu according to his preferences; well, except for the muscles, his wife’s fave.
His surprise was my sister Annie’s charcuterie board that’s so beautiful; it was something to write home about. Eating from it along with my pink moscato almost left no room for dinner.
The Belgian mussels could be cooked with beer or white wine; I chose the garlic white wine sauce to pair with white wine since not everybody drink beer.
Gambas al Ajillo made of fresh,peeled and deveined jumbo shrimps was cooked in olive oil, garlic, paprika and lemon juice moved along with the other antipasti.
The Bouquerones fritos - deep fried fresh anchovies in EVOO served with lemon wedges and sprinkled with parsley was served next. This is best eaten as soon as it turns a bit golden brown to appreciate it’s crispness.
Pasta with garlic-anchovy sauce with parmesan Is an all time family favorite was the simplest to prepare; each one made their own dish by coating the pasta with garlic-anchovy sauce in olive oil sprinkled with parmesan.
The caldereta is a family favorite as well; chunks marinated in soy sauce and pineapple juice and simmered to tenderness in tomato puree, garlic, onions and herbs. Olives, mushrooms, potatoes, carrots and pimientos completed the saucy dish.
We capped the meal with sans rival, mango pie and silvanas with coffee. We laughed a lot since everyone wanted a photo with the celebrant.
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