Attorney and Chances: a Celebration of Friendship

In the morning of 5 August 2005, while driving to Salsa Rossa Ristorante for work, I got a call from Bo, Raul Roco’s eldest son. A very composed Bo told me that his Papa had just joined my Daddy for drinks in heaven. After a few seconds of silence, all I mustered to say was his Papa timed their reunion precisely because the day after, August 6, was my dad’s birthday. Raul ensured to toast a glass to Bobbit in the first minutes of his birthday in heaven.

Bobbit and Raul had a special friendship. Each had a name they fondly called the other – Bobbit was Chances to Raul and Raul was Attorney to Bobbit. Along with other youthful delegates, they were branded as the young Turks of the 1971 Constitutional Convention. When Marcos declared martial law in 1972, both went into hiding to avoid incarceration and surfaced after a few days when it was safe to do so. Then for a couple of years, the duo formed a law office based in Makati. They also ventured in a fish pen business in Rizal. Both trained in San Beda College as lawyers, not aqua-culturists – enough reason that their bangus didn’t grow to its full potential. Friends taunted them by declaring that their fish pen burnt to the ground. Since then, they stuck to the practice of the law profession – a sound decision.

In the late 80’s, the two, along with fellow Concon delegates Abraham Sarmiento and Romeo Capulong, got together to catch up on lost time and enjoy exquisite food and fine wine. The troupe vowed to consume more discriminating food and superior wine on their next meeting and every succeeding gathering thereafter. By the early 90’s as they met more regularly, the meals became more luxurious and the bill grew ridiculously expensive. Attorney suggested that they just say their pleasantries over cups of coffee. No objection, which meant the end of the reunions.

In 1998 when Attorney ran for the presidency, Chances was by his side. When Chances passed away in 2003, Attorney was there for us. Their friendship did not end then – it never will.

Today, as I celebrate the eternal friendship of Bobbit Sanchez and Raul Roco, let me share with you a recipe which the two friends took pleasure eating whenever I prepared it.

GAMBAS AL AJILLO

INGREDIENTS
• Medium prawns (shell, head and veins removed)  -  12 - 15 pieces
• Spanish paprika  -  ½ teaspoon
• Cayenne powder  -  to taste
• Salt  -  to taste
• White pepper, ground  -  to taste
• Lemon juice  -  ½ teaspoon
• Olive oil  -  3 tablespoon
• Garlic, whole peeled  -  5 cloves
• Garlic, minced  -  5 cloves
• Dried chili flakes, optional  -  to taste
• Chili fingers, optional  -  2 pieces
• Spanish brandy  -  ½  tablespoon
• Parsley, finely minced  -  1 tablespoon
• Lemon zest, strips  -  ¼ teaspoon

PROCEDURE
1. Place prawns in a bowl. Mix in paprika, cayenne powder, white pepper, salt and lemon juice.
2. Heat olive oil in a pan. Add whole peeled garlic and turn heat to low. Set aside garlic cloves once they turn golden and tender.
3. In the same pan with the garlic oil, sauté minced garlic until golden. Add chili flakes, if desired.
4. Add seasoned prawns and chili fingers in the pan. Turn heat on high and sauté for 30 seconds.
5. Carefully add the brandy as this will flame up.
6. Add the parsley just as soon as you can’t smell alcohol from the brandy anymore. Continue to cook until prawns are done.
7. Transfer gambas in a casuela or clay dish and top with the golden whole garlic cloves and lemon zests. Serve with hot garlic bread.

Bo and I know that Attorney and Chances are endlessly reveling in the finest food and wines in heaven together. We salute them. CHEERS!

ANNOUNCEMENT:

I will be doing a cooking demo, including the recipe above, at the World Food Expo, World Trade Center, Manila on August 9, Saturday, 10:00 A.M. Hope to see you there!