Oswald Rivera

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EGGS GOLDENROD

January 23, 2026 / / 0 Comments

Eggs Goldenrod combines eggs with a basic white sauce. It makes for a delicious breakfast or, better yet, a fabulous brunch.  All you need is hard- boiled eggs; and the sauce takes a few minutes to prepare. Combine it all, and you have a special dish. Classic cuisine at its finest.

EGGS GOLDENROD

Ingredients:

4 hard boiled eggs
4 slices toasted bread
2 cups white sauce
2 medium-to large tomatoes, sliced into garnish pieces (four for each plate)
1/3 cup chopped scallions

Ingredients: (For the Sauce)

4 tablespoons butter
4 tablespoons flour
2 cups milk

Instructions:

  1. Boil the eggs in water to cover by at least one inch until done. I find that the best way to accomplish this involves bringing the water to a boil, removing from heat, covering the pot and letting the eggs sit in the hot water for 12 minutes. Then drain, rinse eggs under cold running water and peel, which involves cracking the eggs against the pan or a hard surface and peeling so that the shell slides off easily. Some folks still prefer the old=fashioned way to boil eggs. This involves bringing eggs to a boil, cover pot and simmer for 20 minutes to a half hour, then peeling. Go with what works best for you. After eggs are done and peeled, cut in half and remove yolks with a knife or spoon.
  2. While eggs are cooking, make white sauce: Melt butter in a pan or skillet over low heat. Add flour and blend well with a fork or wire whisk. Sitr in milk and, as it cooks, bring slowly to a boiling point, stirring constantly until it forms a smooth sauce.
  3.  Chop whites of eggs very fine and add to the hot white sauce.
  4.  Chop egg yolks very fine.
  5.  Place toast on individual plates. Pour sauce over the toast.
  6. Garnish with the yolks on top, along with tomatoes around toast. Top with scallions and serve.
    Yield: 4 servings.

STIR-FRY CABBAGE

January 19, 2026 / / 0 Comments

Among some of us afficionados, cabbage is a mainstay, tasty, healthy and easy to prepare.  There’s so much you can do with it: Cabbage Soup, Stuffed Cabbage; I even I had a post on 06/19/20 offering Cabbage with Sour Cream. But my favorite way to prepare it has been a simple Cabbage Stir-Fry. The beauty of this dish is that you can make it either spicy or not so spicy, your choice. As given in the recipe below, you can add seeded dry red chili peppers. Or you can use sweet peppers, what we call aji dulce, and which you can find in Asian or Caribbean food stores (like your local bodega), or even in some supermarkets. They are sold by the handful or in packets of ½ to ¾ pound. A ¾ packet contains about 28 peppers. If you can’t find aji dulce, you can omit it and cook the dish as it. It will stay taste delicious.

This time around we liven up the vegetable by giving it an Asian flavor. To the stir-fry we added soy sauce and sesame oil. We also included sugar to give it a hint of sweetness. Again, you can modify this dish any way you want. That’s what gives it a unique taste or, as some would say, “oomph!” So, today, make the lowly cabbage sparkle again.

Another advantage of this vegetable is that you can pair it with almost any grain be it rice, couscous, kasha or pasta. This time around we paired it with quinoa, and it was grand.

BASIC CABBAGE STIR-FRY

Ingredients:

4 tablespoons olive oil
5 dried red chili peppers, washed, seeded and chopped (optional); or 3 aji dulce, washed, seeded and chopped
1-inch piece of ginger, peeled and minced
1 medium head cabbage, cored, washed and shredded
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon dry sherry
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon sesame oil

Instructions:

  1. Heat oil in a large skillet or frypan over medium -high heat.
  2. If you want the dish really spicy, add the red peppers and cook until browned, about i minute then remove the peppers. If you don’t want it spicy, skip this part and just add the ginger to the pan and cook for a few seconds. Stir in the cabbage and aji dulce,
  3.  In a small bowl, combine the cornstarch, soy sauce and sherry, and add to the skillet. Cook until thicken slightly.
  4.  Season with the sugar, vinegar and sesame oil and serve, |
    Yield: 6 or more servings.

MAPLE FLAVORED BRUSSELS SPROUTS

January 13, 2026 / / 0 Comments

Brussel sprouts, despite being a very healthy vegetable, is often dismissed and avoided, especially by kids: “Nah, I don’t wanna eat that stuff!” I’m sure you’ve heard it before, more than once. Well, here’s one way to make this great dish not only palatable but delicious. Why not pair it with maple syrup? Yes, why not? Not only adults, but kids will also love it. Why? Because, simply, it’s sweet You can serve it with your favorite fish, meat, chicken or, as an accompaniment to rice, couscous, kasha or pasta. We paired it with quinoa.  Savor this one.

MAPLE FLAVORED BRUSSELS SPOUTS

Ingredients:

1-pound Brussels sprots, cleaned and trimmed
¾ cup maple syrup (or more to taste)

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Rinse sprouts under cold running water. Then trim the wooded end and peel off any dirty or damaged outer leaves., and rinse again. If you have large ones, cut then in half or quarters for even cooking. For a deeper clean, you can soak them in salted water after trimming the stem.  
  3. Place sprouts in an oven proof skillet or pan (we prefer cast-iron) and toss with the maple syrup. Transfer to oven and roast about 20 minutes or until they are done and soft.
  4. Remove from oven and serve.
    Yield: 4-6 servings.

 

CHICKEN BULGOGI

January 8, 2026 / / 0 Comments

Today we feature a classic Korean recipe. It’s known that my verve and passion is Caribbean cooking, essentially that of the Nuyorican diaspora. Yet, once in a while, we like to feature other prominent cuisine. Korean cooking has long been a favorite of mine ever since I discovered it in my young manhood years ago. And it is still one of my favorites, especially Chicken Bulgogi (or dak bulgogi), a popular dish featuring thinly sliced chicken marinated in a sweet, savory, and spicy sauce. The sauce itself consists of soy sauce, garlic, ginger, sesame oil, brown sugar. sesame seeds, cayenne pepper, salt and black pepper which is mixed together in a marinade. The chicken is then cooked or grilled over high heat until caramelized and slightly charred. It makes for a tender, juicy and flavorful rendition known as “fire meat.” Actually, this is a chicken version of the classic beef bulgogi. The beef version, as with the chicken dish, is typically served with rice, but also includes kimchi and, sometimes, lettuce. The dish can also be made with pork.

Our version is quick and easy. All you do is mix the chicken with the marinade and cook it together. That’s it. No fuss, no bother. It makes for a very tasty meal that will please everyone in your circle.

CHICKEN BULGOGI

Ingredients:

½ medium onion, peeled
2 cloves garlic, peeled and minced
5 tablespoons soy sauce
½ cup soy sauce
1½ tablespoons brown or maple sugar (or more to taste)
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne pepper
Salt and ground black pepper to taste
4 skinless, boneless chicken breasts (about 2 pounds – normally 6-8 ounces each)

Instructions:

  1. In a bowl, whisk together the onion, garlic, soy sauce, brawn or maple sugar, sesame oil, sesame seeds, cayenne pepper, salt and black pepper into a smooth marinade.
  2. Heat a wok or large skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked throuh, about 15 minutes.
    Yield: 4-6 or more servings.

BACALAO CON ARVEJAS (Cod with Green Peas)

January 7, 2026 / / 0 Comments

Another codfish recipe. Let me state that cod, to us, is like mana from heaven. Back on the block, it was a ubiquitous dish. If times were lean, we had it maybe two, three times a week.  and we never tired of it. Mainly because it’s something that can be paired with almost any other food, especially vegetables. We still cook it whenever we get the hankering for it—even though, salted cod is not a quickie dish to prepare. That’s because it has a LOT of salt. The salt is a preservative, and it goes back to the days of old when whaling ships would carry the cod encased in salt to prevent spoilage. That means that, even today, the cod has to be de-salted. This is simple enough: soak the cod for 8 hours or, better yet, overnight in a covered pan. It does not have to go in the refrigerator. You leave it out in the counter. Drain, then place cod in a pot or pan of boiling water to cover, and simmer gently for 15 minutes. Finally, drain the cod and, when cool, peel any skin and bones. Then flake so that it is ready to cook. Fortunately, most salt cod these days comes packaged and already peeled and boned, so that part is taken care of.

Today, we are pairing the cod with green peas. And here we get into linguistics. In Spain, green peas are known as guisantes. In Latin America and the Caribbean, they are called arvejas or arvejas verde. Phonetically it sounds like “al-veh-has.” By the way, verde means “green,” if you want to give it a more specific meaning. Also, note that in this recipe you can use fresh green peas or frozen. If fresh, they have to be shelled, which means they have to be removed from their pods and rinsed in cold water. With frozen green peas, just add them to the dish as is and cook with the cod, stirring frequently.

With this recipe we also use sasôn, a condiment and flavoring popular in Nuyorican cooking. Today you can find it in almost any supermarket or grocery. If, for some reason you don’t have sasón, then you can substitute a teaspoon of turmeric. So, you’re set. Go out there and impress everyone with your culinary skills, and a taste of the Caribbean.

BACALAO CON ARVEJAS.(Cod with Green Peas)

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 clove garlic, peeled and finely minced
1 pound cod, prepared for cooking (see above)
2 tablespoons flour
1½ cups green peas, fresh or frozen
¾ cup water or chicken broth
1 packet sasón

Instructions:

  1. Heat olive oil in a large pan or skillet over medium-high heat.
  2. Add onion and garlic and sauté until onion is soft and translucent.
  3.  Add cod, lower heat to medium and cook, stirring constantly, about 3-4 minutes.
  4.  Sprinkle with flour, add green peas and water or broth. Stir to combine.
  5.  Stir in sasón, Cover and cook until liquid has thickened and is bubbling, about 4-5 minutes more.
    Yield: 4 servings.

 

MARINATED SKIRT STEAK

December 29, 2025 / / 0 Comments

This was our Holiday Dinner with friends. We had a juicy 3.5 pound skirt steak that looked more convenient by roasting in the oven This was hefty piece of meat, and we decided to marinate it first, then bake. The marinade recipe we got from Templeton Farm, a local place in East Montpelier Vermont that raises grass-fed beef (templetonfarmvt@gmailcom). The recipe itself is simple enough: Just sear the meat and bake. It was heavenly and paired well with mashed potatoes.

Ler me add that this recipe can also go well with pot roast, or any large piece of beef. You can also do it with individual steaks. As stated many times before, you are only limited by your imagination. So, go beyond it.

MRINATED SKIRT STEAK

Ingredients:

Skirt Steak, about 3.5 pounds (can use boneless chuck or pot roast)
¼cup maple syrup
¼ cup soy sauce
¼cup Worcestershire sauce
¼  cider vinegar
¼cup olive oil (just pour prior to baking in oven)

Instructions:

  1. Marinate meat in a glass container or plastic bag in the refrigerator for several hours or up to 2 days.
  2. Preheat oven to 425 degree F.
  3. While oven is heating, pour olive oil over meat. Place meat in a baking pan or skillet and, over high-medium heat, sear meat on both sides for 2 minutes.
  4. Place in oven and bake. Be aware that skirt steak cooks fast, so flip after 4 minutes, focusing on reaching an internal temperature of 130 degrees F. (for medium rare) using an instant-read thermometer. You can bake it a few minutes longer (about 10-15 minutes total) for medium well or well-done. Do not overcook. Remember, as stated above, skirt steak cooks fast and can get tough if overdone.
  5. Remove from oven and let for 5-10 minutes for juicy results. When serving, slice against the grain,
    Yield: 4-6 servings.

Chuletas con Cebolla (Pork Chops with Onion)

December 23, 2025 / / 0 Comments

This is one of those economical meals we use to have back on the block in what was once known as Spanish Harlem. At the time, pork chops were cheap and combining them with onion was a logical choice. It was such a simple meal: pork chops, salt, pepper, oregano and lots of onion. All cooked in a cast-iron skillet. Nothing could be simpler. If you don’t have cats-iron which, in our cooking is gospel, then a stainless-steel skillet will do, or even a non-stick pan. Use what suits your environment. Some folks prefer to drizzle some red wine into the chops while they’re cooking. That’s okay as well. You’re the boss and you decide. Paired with rice, potatoes or couscous, it’s an all-encompassing meal for those of us who still eat pork.

CHULETS CON CEBOLLA
(Pork Chops with Onion)

Ingredients:

4 boneless pork chops, about 1-inch thick
Salt and black pepper to taste
¾ teaspoon dried oregano
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 tablespoon butter

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels. Season on both sides with salt, pepper and oregano.
  2.  Heat olive oil in skillet over medium-high heat. Add pork chops and cook 3 minutes.
  3.  Flip chops with tongs or a fork and cook 3 minutes. Add butter and onion. This is where the basting comes in. Lower heat to medium and flip the chops every minute or so until they get a nice even sear and are golden brown. spooning the melted butter over the chops and onion. The chops are done when they reach an internal temperature of 145 degrees F. with an instant-read thermometer
  4.  Remove chops from skillet and let rest 5 minutes before serving.
    Yield: 4 servings.

 

 

BROWN DERBY PAPRIKA CHICKEN

December 22, 2025 / / 0 Comments

As noted in the title caption, this recipe hails from the famous restaurant in Los Angeles, The Brown Derby, which closed gradually in the 1980s, with the famous Vine Street location shutting down in April 1985 due to lease issues. Other locations like the Wilshire Blvd one closed earlier (around 1980) or later, with the last original ones gone by the mid-80s. In its time, The Brown Derby was host to the rich and the famous inclusive of movie stars, celebrities and other prominent customers. It’s brown derby hat atop the restaurant made it an iconic spot to dine and be seen.

Paprika Chicken, as prepared in this recipe is similar to the famous Hungarian d8sh, Chicken Paprikash, only difference being that the Brown Derby recipe does not contain tomatoes, garlic, bell peppers and sour cream, which made Chicken Paprikash famous. Also, in the original Paprika Chicken, a whole broiler chicken is used. Chicken Paprikash normally uses chicken parts. In the recipe given, chicken breasts are what’s used. So, my friends, enjoy a piece of Hollywood lore, as well as a great dish, tasty, rich and delicious.

For full disclosure, this recipe comes from the Summer 2025 issue of Repast magazine, a quarterly publication of the Culinary Historians of Ann Arbor, Michigan. For more great recipes you can visit their website: https//culinaryhistoriansannarbor.org

BROWN DERBY PAPRIKA CHICKEN

Serves 4

4 medium chicken breasts
¼ cup all-purpose flour
Salt
ground pepper
3 Tbsp unsalted butter
1 Tbsp onion, finely chopped
1 tsp sweet paprika
1 cup heavy cream
1 cup chicken stock
¼ tsp celery salt

1, Dredge chicken in flour, salt and pepper on both sides in a shallow dish.

2, Heat butter in a heavy skillet and sauté chicken until golden brown on both sides. Add onion and sauté another 2 minutes. A dd
paprika and blend well. Add cream. stock, and celery salt. Cover and allow to simmer for about 18 minutes on low heat.

Note: The sauce should be reduced to a thick sauce. If necessary, you can add additional stock to thin it down.

Serving suggestions: On a bed of rice or thick pasta noodles.

 

Spinach-Mushroom Stir Fry

December 2, 2025 / / 0 Comments

Like all great meals these recipe cane out of necessity. I had some fresh spinach on hand, and what to do with it?  The simplest thing that came to mind was stir-fry it in some olive oil, like we do in Nuyorican cuisine. Simple and fast. But then, I though, this is the way I’ve cooked spinach a thousand times. How can I liven it up?  So, I went to the Local market to see what was available. Ad to my surprise, they had fresh mushrooms. By that I mean plain white mushrooms. Usually, when I cook mushrooms, I prefer portobellos or shitake or oyster mushrooms, you get the idea. But all they had was white button mushrooms. So, I ween with that.  And it made a perfect t combination with the spinach. As a complement to it I also cooked some parsley white rice. But you can pair it with pasta, couscous, quinoa or your favorite grain. Even potatoes, boiled, steamed or fried, will work with it. For a vegetarian meal, this recipe can’t be beat. Delicious, filling and inexpensive. What more could you want? So, impress family and friends with this one. It’s a winner, and a great cheap meal. Thus, if you’re trying to save on the pocketbook, this is it. Enjoy.

SPINACH-MUSHROOM STIR-FRY

Ingredients:

1 pound spinach
1-pound white button spinach
3 tablespoons olive oil
1 medium onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 medium to large tomato, washed and sliced into serving peices

Instructions:

  1. Wash spinach thoroughly and press dry with paper towels, or a salad spinner, if you have one.
  2. Remove any tough stems, and chop or tear the spinach into small pieces, about 2 inches.
  3. Wash mushrooms and pat dry with paper towels.  Now, here you have a choice. You can cook the mushrooms whole or, as we did it, cut into bite-size pieces. Your choice.
  4.  Heat olive oil in a large frypan or skillet. Add onion and garlic and cook until onion is soft and translucent.
  5.  Add spinach and stir-fry for about 2 minutes.
  6.  Stir in mushrooms, combine with the spinach, and cook until lightly golden, about 6 minutes. Season with salt, pepper and oregano
  7.  Garnish with tomatoes and serve.
    Yield: 4 servings.

CARAMELIZED ONION-CURRY SAUCE

November 25, 2025 / / 0 Comments

This is a fabulous easy to prepare sauce that will win raves from everyone in your circle. That is assured. And it goes great with vegetables, chicken, pork, beef, vel or, as we did it, with lamb. You have an all-purpose sauce for any occasion. The onion mixed with curry is a godsend. Makes me wonder, why didn’t think of this? The onion is browned and combined with the curry to give it  a smooth delectable taste and texture. So, go at it, my friends. You won’t be disappointed.

CARAMELIZED ONION-CURRY SAUCE

Ingredients:

2 tablespoons olive oil
1 cup peeled and sliced onion
1 teaspoon curry powder
1 cup chicken broth
1½ teaspoons cornstarch
1½ teaspoons water
Juice of ½ lemon
Salt and ground black pepper to taste

Instructions:

  1. In a large skillet or frypan heat oil over medium heat. Add onion and sauté, stirring occasionally for 5-7 minutes until golden brown.
  2. Stir in curry powder, lower neat and cook for 2 minutes. Add chicken broth and bring to a simmer.
  3. Cook sauce, stirring occasional for about 5 minutes or until it has been reduced by 1/3.
  4. In a cup or small bowl, dissolve cornstarch in the water. Remove sauce from heat and stir in cornstarch mixture. Make sure it is thoroughly mixed into sauce.
  5.  Return sauce to heat and bring to a simmer, stirring constantly. Lower heat and cook for 2 minutes.
  6.  Add lemon juice, season with salt and pepper to taste, and serve.
    Yield: 4 serving servings (makes about 1 cup)
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