Oswald Rivera

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BEEF WITH BELL PEPPER (Carne con Pimiemto)

August 11, 2026 / / 0 Comments

Bell peppers, also known as sweet pepper, are called pimientos in Spanish. In our culture we love the suckers. They have an underlying sweetness that we cherish. In today’s recipe we pair pimientos with beef. In this instance, we are using beef stew meat. Back on the block, in what was then called Spanish Harlem, beef stew meat was cheap. As a result, it was a frequent dish at our table. We had steak only when we could afford it. Mostly chuck meat. A choice cut like Rib-eye, tenderloin or sirloin, or even flank steak was for special occasions. The most common thing we prepared. you guessed it, was beef stew, to which we added potatoes and tomato sauce.  And then we had Carne con Pimiento or, Beef with Bell Pepper. Just like beef stew, it would get us by. For the bell pepper, in those, days it was mainly red or green bell pepper. For this recipe we used yellow bell pepper.

Note that in this recipe we add sazón, a seasoning very popular in our cuisine. Goya brands and Bodega Badia make good versions. And, if for some reason you can’t find sazón, you can substitute a ¼ teaspoon turmeric. Also, we normally serve this dish with rice; but you can pair it with pasta. This time around we paired it with pappardelle, a large, very broad, flat pasta, similar to wide fettuccine,

CARNE CON PIMENTO
(Beef with Bell Pepper)

Ingredients:

2 pounds beef stew meat, large pieces cut into 1-inch cubes
Salt and black pepper to taste
¾ teaspoon garlic powder
¼ teaspoon dried oregano
2 tablespoon flour
¼ cup olive oil
1 medium onion, peeled and finely chopped
1 medium bell pepper, washed, cored and chopped
1 cup water or chicken broth
1 packet sazón
¼ cup red wine, preferably dry

Instructions:

  1. Wash meat under cold running water and pat dry with paper towels.
  2. Season and rub the beef pieces with salt, pepper, garlic and oregano.
  3. Dust the meat with one tablespoon of the flour.
  4. Heat the oil over moderate heat in a large skillet or frypan.
  5. Add meat and brown on both sides. Remove meat from pan and keep warm,
  6. Add remaining flour to the pan or skillet. Cook over low heat, stirring constantly until lightly brown (do not burn).
  7. Add onion and bell pepper.  Cook about 3 minutes.
  8. Add water or chicken broth mixed with remaining tablespoons of flour and sazón. Add red wine and stir to combine. Cover and cook until beef is tender, about ½ hour.
    Yield: 4-6 servings.

FISH FILLETS FRENCH STYLE

August 2, 2026 / / 0 Comments

As a seafood lover, I’ve always been fascinated by its preparation. You can take a whole fish and broil it or boil it or steam it. Yet fish fillets take you into a whole different realm. Yes, you can also broil them, bake them or steam them. And then there’s what I call the “coating thing.” This involves three basic ways of preparation. In continental kitchens, fish fillets coated with egg and breaded is known as cooking “à la Anglaise” or in the English Style.  Soaked with milk and coated with flour is known as “meunière.” This is also called “in the style of the miller’s wife.” Now we come to the style of today’s recipe in which fish fillets are dipped in egg and then coated with flour. This is known as “a la Française” or French Style.

Note that for this recipe we use sablefish, also known as black cod. But you can use any firm-fleshed fish fillets such as halibut, perch, flounder, monkfish, haddock, etc. Also, we served this dish with steamed potatoes which had been cut-up into bite-sized pieces. If desired, you can substitute a favorite grain like rice or couscous; or even serve the dish with pasta be it tubular like macaroni or string like spaghetti or linguini. Your choice. You’re the boss. Enjoy.

FISH FILLETS FRENCH STYLE

Ingredients:

4 boneless sablefish fillets, about 1½ pounds
Salt and ground black pepper to taste
1 egg
2 tablespoons water
¼ cup flour
3 tablespoons olive oil
3 tablespoons butter (plus an extra dab for each fillet)
Juice of ½ lemon
3 tablespoons finely chopped parsley

Instructions:

  1. Season fillets with salt and pepper,
  2. Break egg into a shallow wide dish and beat well to blend.
  3. Spoon flour onto a flat dish.
  4. Dip the fillets in the flour and coat well on all sides. Shake off any excess flour
  5. Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
  6. Heat oil in a large skillet or frypan over medium-high heat.
  7. Add fillets in a single layer without crowding. Cook about 1½ minutes or until golden brown on one side. Turn the pieces and, as before, cook until golden brown. Carefully transfer the pieces to a warm serving platter
  8. Wipe the skillet and add the butter Cook until butter is melted and starts to brown. Add lemon juice and cook about a minute more.
  9. Put the fillets back in the skillet, dab each with an extra pat of butter. Cover and let cook until butter has melted atop fillets, about a minute or so.
    Yield: 4 servings.

STEAMED TURMERIC CHICKEN

July 29, 2026 / / 0 Comments

 

In 07/20/23 I posted a recipe, Chicken with Turmeric. The recipe itself involved seasoning a whole cut up chicken with red wine vinegar, salt, pepper, oregano and garlic powder. Then making a roux with butter, flour, and adding chicken broth to thicken it. Lastly, adding the  cut-up chicken pieces to the broth along with tomato paste and turmeric powder. Finally, you cover and cook the whole thing until the chicken is tender, It was a good enough recipe and quite tasty. But then I got the idea of simplifying the procedure. Instead of a whole chicken, why not take chicken thighs, season them and then steaming them. A much easier procedure and just as tasty. Also, note that you can substitute chicken breasts in place of chicken thighs, if desired.

Yes, the recipe today is just a simpler version of Chicken with Turmeric. The difficulty may come with the steaming. If you have a wok with a steamed attachment, or a regular steamer, be it bamboo or metal, then it’s not a problem. If you don’t have a steamer, then you’ll need to improvise. And it’s not as difficult as you may think. Simply take a big pot, or one where a plate that can fit in, fill it up with about 2 inches of water, place a 15-ounce can inside; top it with a plate of chicken seasoned with turmeric, and steam for 15-20 minutes or until the chicken pieces are tender. That’s it, now you have Steamed Turmeric Chicken.  No need to make a roux or a separate sauce or whatever. And, like any good chicken dish, you can serve it with pasta, rice or potatoes. We served it with French fried and garlic bread.
It was delicious.

STEAMED TURMERIC CHICKEN

Ingredients:

4 chicken thighs (or breasts)
1 tablespoon garlic powder
Salt and ground black pepper to taste
¾ teaspoon dried basil
¼ cup chicken broth
1 tablespoon ground turmeric
2 tablespoons heavy cream
Butter

Instructions:

1, Place chicken thighs in a plate. Season with garlic, salt, pepper and basil.
2. In a cup or small bowl, mix chicken broth with turmeric, and pour over chicken.
3. Drizzle with cream
4. Pat each chicken thigh with a tablespoon of butter
5. Put plate on a steamer, cover and steam 15-20 minutes or until thighs are soft and tender.
Yield: 4 servings.

 

 

 

LEEKS IN TOMATOE SAUCE

July 27, 2026 / / 0 Comments

This post could have been called “Cooking with Leeks.” Until my young manhood leeks were unknown to me. In Spanish Harlem we cooked with onions, garlic and, sometimes, scallions. Leeks were somewhere out there a world apart. Once I got to know them, I became a fan. In fact, they are part of the same family as scallions, garlic and chives. Leeks are pretty easy to cook and have a subtle flavor, becoming slightly sweet when cooked and tender. Just remember that, like scallions, the best parts to eat are the white and light green portions. So, they need to be trimmed. That is, cut off and discard the tough dark green tops and the stringy root end. Then slice leeks into half-moons or thin rounds. Leeks have tight layers that accumulate dirt and sand, so put them in a colander and wash thoroughly under cold running water.  Now you’re set to cook the suckers.

Added note: This recipe is my Nuyorican version of leeks. So, it includes sazón. a spice blend popular in Latin American and Caribbean cuisine. It adds an earthy and savory depth to dishes. Goya products and Badia make a good version. If you don’t have sazón, you can substitute ground turmeric. For this recipe use ¼ teaspoon. Also, we paired this dish with pasta, specifically bucatini, a thick hollow pasta similar to spaghetti. If desired, you can also pair it with a grain like rice or couscous.

LEEKS IN TOMATOI SAUCE

Ingredients:

2 leeks, thinly sliced (see above)
4 tablespoons olive oil
2 cloves garlic, peeled and minced
1 (15oz.) can tomato sauce
2 tablespoons heavy cream
Salt and black pepper to taste
1 packet sazón

Instructions:

  1. Prepare leeks and wash under cold running water (see above)
  2. Heat oil over medium-high in a wok, large skillet or frypan.
  3. Add garlic and leeks and cook, stirring occasionally, until tender, about 8 minutes.
  4. Reduce heat to low, pour in the tomato sauce and heavy cream.
  5. Season with salt and pepper. Add the sazón  and stir to combine.  Cook 3 minutes more and serve with pasta or favorite grain.
    Yield: 4-6 servings.

CHICKEN MAYONNAISE

July 14, 2026 / / 0 Comments

One of the most famous restaurants in American history is Delmonico’s, which gained its fame during the so-called Gilded Age (from about the late 1870s to the late 1890s). At that time, Delmonico’s was and is a place where the rich and the famous came to dine and be seen. By the way, it is still around at its historic location at 56 Beaver Street (at the corner of Beaver and William streets).  During the 1880’s its head chef was Charles Ranhofer, who created several famous dishes. Among these are Lobster Newberg, Eggs benedict and the Delmonico Steak (a thick cut of ribeye). Yet one of the unique dishes in the April 1899 Delmoinico’s menu held by the New York Public Library is ‘Chicken Mayonnaise.’ When you come to think of it, it’s a great combo: chicken breasts lathered with mayo then baked. Nothing could be simpler or more satisfying. A rich, delicious entrée.

The recipe itself is simple enough, but I tweaked it since my purview is Puerto Rican cuisine. I omitted the cheese (either Parmesan or cheddar) that is usually listed in the recipe and instead added sazón (or sasón), an ingredient popular in Puerto Rican and Latino cuisine. Goya products make a pretty good version as does Sa-són Ac’cent and Bodega Badia. It usually comes in 0.17-ounce packets If you don’t have or cannot find sazôn, you can substitute a ¼ teaspoon of turmeric. Also, in some recipes the chicken is pounded with a mallet between two sheets of plastic wrap to flatten them. I do not flatten the chicken breasts. Instead, I slice them in half lengthwise and then bake. Which means you have four servings using two breasts. Or eight servings using four chicken breasts. Your choice, depending on how many people you’re feeding at a given time.

Let me add, for the record, that I came across this historical tidbit from the Winter edition of Repast Magazine, a quarterly publication of the Culinary Historians of Ann Arbor (https//culinaryhistoriansannarbor.org). They are a wonderful organization that record almost anything and everything that has to do with fine food.

So, enjoy this recipe. I served it with orzo, a small pasta that resembles a large shape of rice. If you prefer rice, then go with that. Or you can substitute any favorite grain such as quinoa, millet or couscous. Have fun.

MAYONNAISE CHICKEN (Nuyorican version)

Ingredients:

4 (4-oz) boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon black pepper or to taste
1 packet  sazôn seasoning

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Rinse chicken breasts under cold running water and pat dry with paper towels. Place them in a lightly greased baking dish (we prefer cast-iron)
  3. In a small bowl, combine the mayonnaise, garlic powder, Italian seasoning, black pepper and sazón.
  4.  Spread the mayonnaise mixture evenly over the top of each chicken breast.
  5. Bake for 20-30 minutes, or until an instant-read thermometer inserted in the center of a breast reads 165 degrees F.
    Yield: 6-8 servings (see above).

COOKING WITH FENUGREEK

July 9, 2026 / / 0 Comments

Back in my young manhood I discovered fenugreek, an ancient herb and spice that, as I recall, we never used in our cooking back in Spanish Harlem. But once I found it, it became part of my culinary tradition.  For the health conscious, fenugreek has many benefits. It is packed with soluble fiber, protein and iron. It also helps regulate sugar levels, stimulates breast milk production, reduces inflammation, and helps with weight management by suppressing appetite. Not, only that, it can help in the bedroom department. Clinical studies suggest that fenugreek seed extracts may aid in boosting sexual arousal increasing sex drive and slightly raising testosterone levels in men. So, what more do you want?

I am partial to its sweet maple-like aroma in cooking. At the same time, it has a slightly bitter taste that, I can’t explain how, but also imparts a slight sweetness to a dish. It is a contradiction that makes for a glorious meal; be it breakfast, lunch or dinner. Fenugreek is very popular in Indian, Middle Eastern and North African cuisine. It adds depth and complexity to curries, stews, flatbreads and spice blends like Ethiopian berbere, a spice mixture often paired with lentils, stews, braises and meat.

For today’s recipe, I combined fenugreek with zucchini, a vegetable I enjoy. The result is a delicious vegetarian dish for any occasion. But, if you’re a meat lover, add some to your favorite beef, pork or lamb entrée. Be aware that, to some, fenugreek, may be an acquired taste. So, it’s best regulated according to your taste buds. However you use it, it is a marvel waiting to be discovered. Note that fenugreek comes in whole seed or powdered form. I use the powder. If you’re adventurous you can also use the seeds and then crushed them in a mortar. I just find that to be extra work. The powder is more convenient.

We served this dish with angel hair pasta, and it was great. But you can pair it with ny pasta you prefer be ut string or shells like macaroni or penne. Or you can use a favorite grain like rice, couscous or quinoa. Or just serve it on its own with meat or seafood. It is a versatile rendition that won’t disappoint. Enjoy.

ZUCCHINI WITH FENUGREEK

Ingredients:

3 medium-to large zucchinis (do not peel)
4 tablespoons olive oil
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
¾ cup chicken broth
2 tablespoons flour
¼ teaspoon fenugreek seed powder or to taste
2 tablespoons heavy cream
2 medium-to large tomatoes

Instructions:

1. Rinse zucchini under cold running water and pat dry with paper towels.
2. Slice zucchini into small rounds, about a 1/8-inch thick. Then cut rounds in half. If large, cut into quarters.
3. Heat oil in a large heavy skillet or fry pan.
4. Add onion and garlic and cook until onion is soft and translucent.
5. In a small bowl or cup mix chicken broth with flour and add to zucchini. Cook, stirring, until broth starts to thicken. Note that if broth gets too thick you can always add more water or broth.
5. Stir in fenugreek and heavy cream.
6. Stir in tomatoes and serve
Yield: 4-6 servings

 

 

 

 

 

 

 

 

 

SOY SAUCE FISH FILLETS

July 2, 2026 / / 0 Comments

This is an easy and delicious recipe for every fish lover. It’s fish fillets drizzled with soy sauce. Nothing could be simpler. The soy sauce adds an Asian tang to the fish. In this instance we used cod fillets, but any white fish fillets can be used be it cod, haddock, tilapia, flounder, scrod or halibut. You can also do it with salmon fillets, if desired.  If you want to be adventurous you can try it with a whole fish like seabass or stiped bass. Just double the ingredients and add more soy sauce to taste. So, go out there and wow family and friends.

SOY SAUCE FISH FILLETS

Ingredients:

4 boneless, skinless, white-fleshed fish fillets (bout 6 ounces each)
¼ teaspoon ground black pepper
¼ teaspoon oregano
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons dry white wine
3 tablespoons soy sauce or to taste

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels
  2.  Season fillets with pepper and oregano
  3. Combine olive oil with the butter and heat in a large skillet or frypan on medium-high heat.
  4. Add fish fillets and pan fry about 2 minutes on each side.
  5. Add wine to pan and cook for 30 seconds.
  6. Drizzle with soy sauce, lower heat to medium-low, cover pan and cook fillets 3 minutes more.
    Yield: 4 servings.

STEAMED MUSHROOMS

June 22, 2026 / / 0 Comments

 

As noted before in this blog, mushrooms is one of those vegetables that one either loves or hate. There is no middle ground here. I love the suckers Even when i was a kid, I was a fan. Their unique earthy flavor and consistency was and is, catnip to me. One of the ways I like to prepare them is by steaming. A method very popular in Asian and continental cuisine. Normally, I use good ole white mushrooms. But one of the delights of mushrooms is the variety you have available: cremini, portobello, chanterelle, shiitake and a host of others. For the record, scientists have estimated nearly 2,000 to 3,000 species are edible. That’s a whole lot to choose from. Luckily, most chefs limit the repertoire to 16 common types of mushrooms that are amenable to cooking, from button white mushrooms to oyster mushrooms to morels, you name it. You can’t go wrong with this delicious edible fungus.

For steaming mushrooms you’ll need a steamer, either bamboo or other. If you don’t have a steamer, you can improvise by placing the mushrooms in a plate; place the plate in a large pot fitted with a 15 ounce can of beans, vegetables, soup or other. Then fill the bottom of the pot with water by about 2 inches and cover. Bring water to a boil and steam the mudrooms. That’s it. Now you’re set for a delicious meal.

Usually, steamed mushrooms are served as a side dish. You can also pair them with rice or other grain such as couscous, quinoa or farro (a nutty- flavored grain popular in Italian cuisine).

STEAMED MUSHROOMS

Ingredients:

8 ounces mushrooms, sliced lengthwise into bite-sized pieces
4 scallions, chopped
3 slices ginger, peeled and chopped
2 teaspoons Sherry, dry or sweet, your choice
1 teaspoon Sugar
Salt to taste

1. Drain mushrooms under cold running water. If using other variety than white button mushrooms, soak in warm water for 20 minute and drain.
2.  Place in dish for steaming (see above).
3. Mix mushrooms, scallions, ginger, sherry and sugar together. Place dish in steamer and steam for35 minutes. Add salt to taste and serve.
Yield: 4 servings.

 

 

 

HAMBURGERS WITH PICKLES

June 2, 2026 / / 0 Comments

 

I’m always on the lookout for a good hamburger recipe and, luckily, I came across a burger preparation I had from years ago. For the record, it was a burger recipe from the old 60-Minute Gourmet column in the New York Times by renown chef Pierre Franay. He called it “A German Touch for Ground Beef.” The recipe is essentially, Hamburger with Pickles. Obviously, this is not a Nuyorican dish. Yet the ingredients and preparation mirror how we make Hamburgesa Criollo, or Creole Burgers. You can find a recipe for Creole Burgers in my first cookbook, Puerto Ruican Cuisine in America (Running Press). So, go at it with this recipe. No fuss, no mess, just add finely chopped dill pickles to the ground beef, and there you have it.

Unique about this dish is that it can served as dinner with a side like say, rice, couscous. potatoes or a favorite vegetable. In this case we used sliced tomatoes as a garnish. Also note that, in the original recipe, it called for corn, peanut or vegetable oil for frying. I used olive oil and the tase was great. Again, you’re choice.

This time around, elevate the humble hamburger to the center a fine meal. It won’t disappoint.

HAMBURGERS WITH PICKLES

1½ pound ground beef
2 teaspoons plus 1 tablespoon corn, peanut or vegetable oil (I used olive oil, see above)
½ finely chopped onions
4 tablespoons breadcrumbs
½ cup finely chopped dill pickles
½ teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon red wine vinegar
1/3 cup sour cream
2 tablespoons finely chopped parley

Instructions:

  1. Put the meat in a mixing bowl.
  2. Heat 2 teaspoons of the oil in a small saucepan of skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
  3. Add the cooked onions to the meat, Add the breadcrumbs, pickles, garlic, salt and pepper, and blend thoroughly with the hands.
  4. Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
  5. Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter. Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with the parsley and serve.
    Yield: 4 servings.

 

BAKED BRIE

April 20, 2026 / / 0 Comments

This recipe will seal your immortality among your crowd when it comes to appetizers. The “oohs” and “ahhs” will reverberate throughout the dining room. And it’s so easy to make. Note that the brie is traditionally served with crackers (yes, it can be Ritz) or a sliced baguette. Some people include peanuts and grapes along with sliced apple. Here, you can be as creative as you want. Also, the recipe calls for Himalaya or sea salt. If you don’t have either, regular salt will so, but it won’t taste the same. Sea salt (or Himalayan) gives it more “oomph”. And remember to have the brie cold in the fridge before baking. If it’s at room temperature or warm, it will melt as it bakes.

BAKED BRIE

Ingredients:

1 large round brie cheese (12 to 16 ounces) chilled
Honey (for drizzling over brie)
Chopped pecans (toasted, if preferred)
Himalayan or sea salt to taste
Fresh rosemary or thyme sprigs for garnish
Apple slices

Instructions:

  1. Preheat oven to 350 degrees F. You can bake the brie in a baking sheet lined with parchment paper or simply on foil wrap with a light coating of olive oil to prevent stockage.
  2.  Place the chilled brie on the baking sheet and bake for 8 to 10 minutes, or until soft in the middle.
  3. Remove from oven and carefully transfer to a serving dish.
  4.  Drizzle generously with honey and sprinkle with chopped pecans and salt. Garnish with rosemary or thyme and serve with apples, crackers ora baguette.
    Yield: 6-8 servings.
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