Experience and explore a gourmet version of the flavors of Puerto Rico.

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There's a very good reason why Puerto Rico has come to be known as the "culinary capital of the Caribbean." In fact, there are many reasons and a few hundred of those are the island's chefs that dazzle diners every day with their culinary mastery. More than 100 of them—some seasoned award-winners and others talented young chefs—came together in a Spanish/English cookbook called The Great Chefs of Puerto Rico, edited by Barbara Tasch Ezratty. Here is just a sampling of creative and flavorful recipes by some of Puerto Rico's finest food architects.

Chef Juan Peña
Smoked Salmon Terrine with Herbs and Capers Dressing

2 lb. fresh salmon fillet
1 cup sour cream
3/4 cup heavy cream
1/2 cup fresh dill
1 smoked salmon fillet, sliced
salt and pepper, to taste

Dressing:
2 tsp. shallots
1 cup extra virgin oil
1 cup wine vinegar
1 cup mixed herbs, fresh
1 egg
salt and pepper, to taste
1/4 cup capers

Poach the fresh salmon in water. In a food processor, mix the poached salmon, sour cream, heavy cream, dill, a little bit of the smoked salmon and salt and pepper until a mousse is created. Using a rectangular mold, put the smoked salmon down to look like scales around the mold and put the mousse on top of it. Top using more smoked salmon. Refrigerate for eight hours and then slice.

Sauce:
Mix all the ingredients in a blender (except the capers). Add half of the capers; mix again; add the rest of the capers. Serve.

Chef David Chaymol
Gratinée des Halles (Onion Soup)

4 tbsp. lard
1 lb. onions, peeled and sliced
1/4 lb. bacon, diced and blanched
2 sprigs thyme
2 sprigs parsley
1 bay leaf
salt and freshly ground pepper, to taste
4 cups water
4 thick slices toasted crusty bread, preferably French
1 cup grated Gruyère cheese
4 tsp. unsalted butter

Preheat oven to 450 degrees. Melt the lard in a casserole and stir in the onions, bacon, herbs, and salt and pepper. Cover and simmer over medium heat for 25 minutes, stirring occasionally. Add water and bring to a boil. Lower the heat and simmer, uncovered, for one hour. Skim off any surface fat from the soup. Correct the seasonings to taste. Place four individual ovenproof bowls, about six inches across and four inches deep, on a baking sheet. Divide the soup among the bowls and add a piece of toast. Sprinkle the toast heavily with the grated cheese and dot with the butter. Bake five to 10 minutes, until the cheese is melted and the soup is bubbling. Serve immediately.

Chef Marisoll Hernández
Creamed Butternut Squash with Caribbean Lobster

1 3?4 oz. diced onions
1 clove garlic
olive oil
1 1/4 pint chicken stock
2 1/4 lb. butternut squash, peeled cleaned and cubed
1 oz. white wine
2 1/2 tsp. minced ginger
1 1/2 oz. heavy cream
3 oz. water
salt and pepper, to taste
1 lobster

Sauté onions and garlic in pan. Add stock and squash. Simmer until vegetables are tender. Then purée the soup. Add wine infused with ginger to the soup. Add heavy cream, water, salt and pepper. In a saucepan, cook lobster. Cut medallions into cubes and when serving soup, add to soup bowls. Garnish soup with ginger cut into julienne, fried till light brown. Serves 10.

Chef Wilo Benet
Chayote and Tomato Basil Salad with Serrano Ham

2 American chayotes, large dice, skin on
10 basil leaves, chopped coarse
3 plum tomatoes
1/2 lb. Serrano ham or prosciutto, julienned
1/3 cup olive oil
1/2 cup distilled vinegar
2 tsp. toasted sesame seeds
2 tsp. powdered cumin
salt, to taste

Julienne chayotes in a mandolin. Rinse basil leaves. Cut them by hand into small pieces. Seed and peel tomatoes, then julienne. Mix all of the ingredients gently, discard excess dressing and serve well chilled. Serves six.

Chef Efraín Cruz
Roasted Rack of Lamb with Fresh Herbs, Au Jus

1 rack of lamb (6 bones)
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh thyme
1/2 cup onions, finely chopped
5 slices of apple smoked bacon
1 cup fresh haricots verts (green beans), blanched
1/2 cup Madeira wine
1/2 cup of lamb stock
4 tbsp. fresh unsalted butter

Preheat the oven to 350 degrees. Season rack with salt and pepper, coat with the fresh herbs. Sear in a hot pan and finish in oven until the desired degree of doneness. In a separate pan, sauté onions and bacon until crisp; add blanched green beans and simmer until tender. For the sauce, add the wine and stock to the pan you seared the rack in and let it reduce by half; thicken with the butter and season to taste. For plate presentation, put the green beans in the center of the plate; cut the rack and arrange slices over the haricot verts and then pour sauce around the rack.

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