Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 1 of 78)

TOASTED ISRAELI COUSCOUS WITH QUICK GREEN BEANS

November 20, 2024 / / 0 Comments

This dish makes for a quick and delicious vegetarian dinner. Le me state I am a fan of couscous, particularly Israeli couscous, also known as ‘pearl’ couscous. Pearl couscous has a nutty flavor, and is larger  than regular Moroccan couscous  couscous, about the size of a pea.  And it compliments almost any vegetables. In this case, we paired it with green beans, in another quick version that we favor. Let me state that the green beans call for 1 cup chicken broth. If you don’t have chicken broth from a whole chicken on hand, the best way to do this is just to dissolve one chicken bouillon cube in ½ cup water and call it a day.  Sometimes the easiest way is the best.

In this recipe, I would suggest cooking the couscous first and, while it steams, prepare he green beans, which are quicker to prepare. Let me state that I an a meat eater. I like a good steak from time to time but, once in awhile a good vegetarian preparation balances things out. Either way the recipe given makes for a delicious repast.

TOASTED ISRAELI COUSCOUS WITH QUICK GREEN BEANS

Toasted Israeli Couscous

Ingredients:

2 tablespoons butter
2 tablespoons finely chopped shallots
1½ cups Israeli ( Pearl) couscous
1 teaspoon turmeric
2 cups chicken broth or water

Instructions:

  1. Melt butter in a large saucepan or frypan.
  2.  Add shallots, stirring, so that they are coated with butter. Cook over medium heat until softened, about 5 minutes.
  3.  Add couscous and brown lightly, stirring with wooden spoon to keep couscous from burning, about 5-7 minutes.
  4.  Add turmeric and let mixture cook for 1 minute. Stir in stock  stock or water. Bring  to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes. Remove from heat and let sit for 10 minutes.
    Yield: 4 servings.

Quick Green Beans

Ingredients:

½  cup chicken broth
3 cloves garlic, peeled and finely chopped
1 pound frozen cut green beans
Salt and ground black pepper top taste
¾ teaspoon dried oregano

Instructions:

  1. Heat chicken broth in a large saucepan (at least 2 quart) over medium heat until hot.
  2.  Add garlic and cook 2 minutes, stirring frequently.
  3.  Stir in green beans, salt, pepper and oregano. Cover and cook, stirring occasionally, about 8-12 minutes or until tender. Drain and serve.
    Yield: 4 servings.

 

CORDERO CON HABICHUELAS (Lamb with Beans)

November 20, 2024 / / 0 Comments

 

This dish is lamb and beans cooked Nuyorican style. In every recipe I’ve seen online, when making this dish the beans used are always white beans, either cannellini or great northern beans. We go against the grain and use red beans in this presentation. Nothing against white beans (which I love) but red beans, to my mind, gives the dish a whole different aspect, and consistency.

With this recipe, you can use canned beans, if desired, no problem there. Saves time and fuss. Since I’m a purist, I use dry red beans. Which means you have to soak them overnight and then cook. That’s the way my mother cooked beans, and its ingrained in family heritage. To me, dry beans render a better flavor and consistency. Maybe it’s all in my mind, I don’t know. Again, if you want to use canned beans, go right ahead.  It’s all an individual preference. Also, note that this dish calls for sofrito as one of the ingredients. Sofrito is an aromatic mix of herbs and spices that serves as abase for cooking countless Boricua (Native Puerto Rican) dishes. You can find a recipe for sofrito in this blog in a post on 08/11/10. Better yet, I have a video on making sofrito posted on 07/10/14. If you don’t have the time or inclination for making sofrito you can substitute a packet of Sazón, another flavoring popular in our culture. Goya makes as good version, and you can also get Sa-són Accent,  another equitable r brand

This time we served the lamb and beans with couscous; and it was a perfect pair. You can also serve it with  rice or farro. You can even pair it with pasta. The possibilities are endless.

If you’re a bean lover, and you like lamb, this dish is it. So, be adventurous. Try this one out, and impress everyone in your circle.

CORDERO CON HABICHUELAS
(Lamb with Beans)

 Ingredients:

1 ½ cup dry red cup beans
3 tablespoons olive oil
½ cup onions, peeled and chopped
1 pound lamb (bone leg or shoulder) washed and cut into ½-inch cubes
Water
1 tablespoon sofrito (see above)
1 bay leaf
¼ teaspoon oregano
2 cloves garlic, peeled and chopped
Salt and ground black pepper to taste
1 (14-oz.) can diced tomatoes
1 tablespoon fresh chopped parsley

Instructions:

  1. Rinse beans under cold running water and place beans in a large saucepan or pot with water to cover by at least 2 inches and soak overnight.
  2. Next day, drain beans and put large pot with water to cover by 2 inches. Bring to a boil, cover, lower heat and simmer for 1½ hours. Once beans are tender, remove to a platter and set aside.
  3. In a heavy kettle (or same pot you used to cook beans) heat olive oil on medium-high heat and sauté onion until lightly browned.
  4. Add lamb and cook until browned on all sides.
  5. Add beans and again, water to cover by 2 inches, sofrito, bay leaf, oregano, garlic, salt and pepper. Cover and cook on low heat for 1 hour.
  6. Add tomatoes and parsley and cook for another 30 minutes.
    Yield: 6 servings.

PECHUGA DE PATO (Duck Breasts)

November 7, 2024 / / 0 Comments

Duck is a special  meal to us, particularly duck breasts. Back on the block it wasn’t something we had often. It was usually reserved for when we wanted something ‘grand.’  In our family, when we cooked duck breasts, we liked it cooked medium or medium-well. Then I discovered that most people, especially gourmet types, like it medium-rare. I could never understand that. To me, medium-rare duck breasts meant they were still soaking in blood on the plate. To us that was a turn-off. We usually cooked duck breasts to about 140 degrees F. And it worked for us. If you like it rare or medium-rare then cook it to that temperature, normally 135 degrees F.  We’re all in agreement that if your duck breasts hits a temperature above 145 degrees or 150°, the meat will be too dry and resemble shoe leather. Although, believe it or not, I’ve come across individuals who like it well done. To each his own.

This time we serve the duck atop parsley rice, and it was perfect. Some like it with roasted potatoes. Whatever accompaniment you use, it will definitely satisfy.

PECHUGA DE PATO
(Duck Breasts)

Ingredients:

4 duck breasts (4 to 6 ounces each)
Salt and pepper to taste
3 tablespoons dry white wine

Instructions:

  1. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Rinse under cold running water and pat dry with paper towels. Using a sharp knife, make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction. Then make 3 to 4 shallow cuts in the opposite direction, making a cross hatch or diamond pattern.
  2. Sprinkle salt over the duck breasts and then massage it onto the skin and into all the cuts . Flip it over and season the meat side with both salt and pepper.
  3. Place  duck breasts skin side down  in a cold cast-iron pan.  Starting in a cold pan helps the fat render out without burning the skin. Note: Do not  use non-stick pans, as they don’t like the high temperatures you want to sear meat with. Cast iron or steel, in this case, is the best.,
  4. Get the pan on the stove on medium heat. We won’t need to add any oil because the duck will cook in its own fat. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with an amount of fat from the skin. The skin should be a  dark golden-brown.
  5. Flip the breasts and cook for 3 to 4 minutes more. Cook until the breasts are plump and register 135°F (for medium-rare) or 140° (for medium) in the thickest part of the breasts. Also, at this point I like to add 3 tablespoons dry white wine and cook it for a minute more. I find that this really enhances the flavor of the duck breasts. If you prefer medium-rare, you can skip this part.
  6. Remove the duck breasts to a clean plate or cutting board and let rest skin side up for about 5 minutes. A duck breast is just like a steak,  resting allows the juices to redistribute and the meat to reach the correct temperature.
  7. Slice the duck breasts on the diagonal and serve with any accumulated juices on the resting plate. You will also note  that there will be some duck fat left on the pan. Some aficionados consider this “liquid gold” that can be used in other dishes where a rich sauce is indicated. For example, cooking vegetables such as potatoes in the duck fat will render a delicious and savory dish. You can also add it to  a grain, like rice or couscous, to give it that extra “oomph.”
    Yield: 4 servings.

 

FRITTATA WITH ZUCCHINI AND SUNFLOWER SPROUTS

October 31, 2024 / / 0 Comments

 

This dish is what some would regard as a version of a Nuyorican frittata. Yes, it has sunflower sprouts, but it’s complemented by the usual spices native to our cuisine (pepper, oregano, tarragon, etc..). It makes for a marvelous brunch and even as a dinner dish you can’t go wrong with it. Apart from sunflower sprouts, the main ingredient is zucchini, a vegetable that we love in our family. And it’s all topped with sour cream mixed with turmeric. The dish is pleasing to the eye and, by some, it might be considered a pie dish since. when serving, it’s sliced into triangles just like a pie. Could you call it a veggie pie?  No matter, It’s delicious and goes well a  crusty loaf of bread.

Some may wonder, why add sunflower sprouts to it? Full disclosure, my wife is a fan of sunflower sprouts. There’s a reason for this. According to nutritionists, sunflower sprouts are one of the best foods to add to your diet. They are are high in minerals, proteins and vitamins. So, with this recipe you get the health benefits as well. Can’t go wrong with that. If, for some reason, you can’t find sunflower sprouts then you can substitute any type of bean sprouts.  It’ll give you the same results health wise.

FRITTATA WITH ZUCCHINI AND BEANS SPROUTS

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and sliced into thin rounds
2 cloves garlic, peeled and mined
2 zucchini, cut into thin rounds (do not peel)
1 5 oz. package sunflower sprouts (can substitute bean sprouts)
6 eggs, lightly beaten
Salt and ground black pepper to taste
½ teaspoon dried oregano
3 tablespoons fresh chopped dill or 1 tablespoon dried
1 tablespoon turmeric
1 pound carton sour cream

Instructions:

  1. Heat olive oil over medium heat in large frypan or skillet.
  2.  Add onion and cook until wilted
  3.  Add garlic and cook about 2 minutes more.
  4.  Add zucchini and bean sprouts, season with salt, pepper and  and oregano.
  5. Stir in chopped dill and  cook for 3-4 minutes.
  6.  Stir in eggs and cook until eggs are set within the vegetables.
  7.  Mix sour cream with turmeric and spread atop  zucchini and sprouts.
  8.  Place in oven and broil until top is set with a yellow-orange color, about 2-3 minutes ( but do not burn). Serve immediately.
    Yield: 4-6 servings.

CARNE DE CANGEJO EN SALSA BLANCA (Crabmeat in White Sauce)

October 29, 2024 / / 0 Comments

I don’t do many appetizer dishes. It goes back to my upbringing. In the old days, in my family, if we had  any appetizers it was when company was present and we had fried green plantains, tostones, as a first course. But that was infrequent. Mainly it was just dinner plates full of rice, beans, fish, or the sometime meat dish, mainly picadillo (stewed ground beef) or  pork chops (since they were cheap).  When we did have an appetizer (apart from tostones) it was Carne de Cangrejo en Salsa Blanca. or Crabmeat in White Sauce. The sauce in question is just a mix of the crabmeat, mayonnaise and hard-cooked eggs. Nothing complex about it. Simple to prepare and designed to enhance the courses that follow.  And, yes, to this day, I use canned crabmeat, If you can find fresh crabmeat, then go for it. But canned crabmeat,  when enhance with typical Nuyorican spices, is a heavenly treat.  As an appetizer it can’t be beat.

Apart from crabmeat, you can also use tuna fish. That’s right tuna fish. Whether tuna or crabmeat, it’s a luxurious repast that friends and family will savor.

CARNE DE CANGREJO EN SALSA BLANCA
(Crabmeat in White Sauce)

Ingredients:

1 cup mayonnaise
2 hard cooked eggs, chopped
1 tablespoon chopped parsley
1 tablespoons fresh tarragon or 1 teaspoons dried
Juice of half lemon
1 teaspoon dry mustard
1 teaspoon anchovy paste
1 teaspoon capers
4 (6-oz.) cans crabmeat, flaked
Crips lettuce

Instructions:

  1. In a bowl, mix mayonnaise, hard-cooked eggs, parsley, tarragon, lemon juice, dry mustard, anchovy paste and capers. Cover and refrigerate.
  2. When ready to serve, put a spoonful or more of crabmeat on a plate lined with crisp lettuce. If desired, you can also garnish with black olives and shredded cheese. Spoon sauce on top and serve immediately.
    Yield: 4-6 servings.

 

 

 

CARNE CON COLES DE BRUSELAS (Meat with Brussel Sprouts)

October 16, 2024 / / 0 Comments

This  is a recipe that was convenient when we needed a nutritious, easy and cheap meal to feed the family back in Spanish Harlem. With us it was usually ground meat, either beef, pork or lamb coupled with broccoli. This is where it gets complicated. To this day, I love broccoli. My wife does not. She’s a partisan of Brussel sprouts. So, to keep happiness in the family, this time we did this recipe, which is Carne con Coles de  Bruselas or, Meat with Brussel Sprouts. If you are a fan of broccoli, like I am, you can substitute broccoli for the sprouts and it would be Carne con Brόcoli.

Back in the old days,  pork was the meat of choice since it was cheap at the time. That is no longer the case so you can, as noted, substitute ground beef or lamb. If you’re health conscious, make it ground chicken or turkey.  Either way, it’ll make for a great meal. Note that we use tomato paste mixed with water, rather than tomato sauce, when preparing this dish. We prefer tomato paste simply because, in our opinion, it renders a more robust, delicious flavor. If you’re partial to tomato sauce, then go right ahead and use an 8-ounce can tomato sauce. You’re the boss in this endeavor.

In our family, the accompaniment to this dish would be rice. But you can serve it with a favorite grain be it couscous, millet or other. This time around we coupled it  with farro, a whole grain that is a staple of Mediterranean cuisine. It’s a type of wheat that’s about 2,000 years old and is a good  source of fiber, protein and antioxidants. It has a chewy texture and nutty flavor.  Still, as noted, any good grain will do, or even pasta, whether stringed like spaghetti or linguini, or tubular like macaroni or penne. Your choice,  So, liven up your dinner or lunch with something unique, inspirational and delicious. You’ve got this one.

CARNE CON COLES DE BRUSELAS
(Meat with Brussel Sprouts)

Ingredients:

1 (12 or 16-ounce) bag fresh or frozen Brussel sprouts
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound ground beef, pork or lamb
1 tablespoon tomato paste
½ cup water, or more depending on consistency desired
1 cube chicken broth, crushed
Salt and ground black pepper to taste
¼ teaspoon dried oregano
¼ teaspoon turmeric

Instructions:

  1. Wash  beets under cold running water and, using a paring knife, trim off the bottom stem of the sprouts. Peel off and discard any outer leaves that are yellowed or blemished, then cut sprouts in half.
  2.  Heat olive oil in a large skillet or fry pan over medium heat.
  3.  Add onion and garlic and stir-fry until onion is  wilted.
  4.  Stir in meat and cook until browned.
  5. Mixed the tomato paste with the water and add to the skillet.  Add chicken cube and stir to combine.
  6.  Add salt, pepper, oregano and turmeric, and cook about 4 minutes more.  Serve with your favorite grain or pasta (see above).
    Yield: 4-6 servings.

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POTATOES LYONNAISE (Nuyorican Style)

October 9, 2024 / / 0 Comments

 

It’s amazing the cross-currents of culture when it comes to food. Case in point, back on the block we sometimes had potatoes as a side dish. It was a change from the usual rice that accompanied almost every meal.  Normally, the potatoes would be diced or cut into small bite-sized pieces, seasoned with salt, pepper, oregano and some cumin, what we called cumino.  The potatoes would be boiled until almost tender, then  broiled until browned on top. It wasn’t till years later that I discovered what we were doing was a take on what, in French cuisine, is known as Potatoes Lyonnaise or, what some in my crowd, would call “potatoes lion-ass.” Let’s say this is our version, Nuyorican style. Let me add that this dish goes well with a good steak. You know, the usual potatoes and meat deal. In this instance we paired it with braised fish fillets and it was perfect.

POTATOES LYONNAISE

Ingredients:

3 onions, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon butter
3 tablespoons olive oil
3 pounds all-purpose potatoes
Salt and ground black pepper to taste
¼ cup dried oregano
¼ teaspoon cumin
3 tablespoons butter

Instructions:

  1. Wash unpeeled potatoes under cold running water and cut into bite sized pieces, about ½-inch.
  2. Place in a pot with water to cover, bring to  boil and cook until just tender.
  3. Meanwhile, In a large skillet over medium-high heat, sauté the onions and garlic in the oil and 1 tablespoon butter combined until onions have wilted.
  4. Add the potatoes and toss together. Season with salt, pepper, oregano and cumin; and add an additional tablespoon of butter.
  5.  Pack the potatoes into a baking dish (we prefer cast-iron). Add remaining butter and place in the broiler (about 4 inches from the heat).  Cook until the potatoes are slightly browned.
    Yield: 4-6 servings.

BUTTER-SCALLION FISH FILLETS

October 1, 2024 / / 0 Comments

This dish is simplicity itself. Just fish fillets baked with butter and scallions. It was something that came out of necessity. I had a bunch of scallions available, and what could I do with them?  So I mixed them with butter and lemon juice and the rest, as they say, is history. Also, any white, firm-fleshed fish fillet will do. By that I mean cod, striped bass, turbot, haddock, whitefish or tilapia. Use what is preferred or available.

Now, this dish uses a lot of butter, exactly one stick. For those who are weight or health conscious, you can substitute margarine. Honestly, I never get the same flavor with margarine as I do with real butter. If desired, you can us less butter, like half a stick, and maybe add some cream to it. But then, I can hear complaints about “Butter and cream? It’s still fattening!” I don’t know how to answer this one. I can only advise, use common sense and proceed accordingly.

Let me add that, in Nuyorican cuisine,  the accompaniment to this dish would be rice. But it goes well with pasta or potatoes. We paired it with couscous and it was delectable.

BUTTER-SCALLION FISH FILLETS

Ingredients:

4 fish fillets, about 3 pounds, 1-inch thick
½ cup (1 stick) unsalted butter, softened
½ cup chopped scallions
Juice of ½ lemon
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 tablespoons white wine

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse fish fillets under cold running water and pat dry with paper towels.
  3.  In a blender or food processor, combine butter and scallions. Add lemon juice, salt, pepper and oregano. Blend or process together until smooth and of spreading consistency.
  4.  Place fish in an oven-proof dish (we prefer cast-iron). Top with the butter and scallion spread. Drizzle with wine and bake until fish is opaque and flakes easily with a fork, about 10 minutes.
    Yield: 4 servings.

 

 

TOFU WITH GREEN PEAS

September 27, 2024 / / 0 Comments

I’m always on the lookout for different ways or combinations to prepare tofu. My wife, on the other hand, is not a tofu fan or, a she refers to it, “Bean Curd.” But she does love peas. So, we decided on a compromise: Tofu with Green Peas. The beauty of tofu (or bean curd), is that it takes on the flavor of a dish and it’s ingredients. In this case it was simple: the usual Nuyorican ingredients (olive oil, salt, pepper, oregano) and for added flavor, tomato paste and cumin or, what in Spanish, we call cumino. I know what you’re thinking. There are those of you out there who are not partial  to either tofu or peas.  This dish may change their way of thinking.

In terms of tofu, there are different kinds ranging from silk/smooth/medium/firm/extra-firm For this dish I recommend extra firm. Let me state that, in most tofu recipes, it calls for draining it to  avoid adding water content to the finished dish. The process is called “Pressing.” It’s a simple enough procedure: Wrap tofu in a layer of paper towels on top and bottom; Place a weight, like a large frying pan or can of of food on top. Let tofu sit for at least 30 minutes to squeeze out moisture. Then slice into cubes and proceed with the recipe. The tofu will be about two-thirds its thickness. Out of habit, I drain the tofu  longer than 30 minutes, say  45 minutes to an hour. If so, then place the tofu (with the paper towels in a plate or platter to capture the excess moisture. For example, if you drain it not on a plate but on a cutting board, the liquid may spill over onto the counter or table. Some people find cleaning up afterwards a bother.

For this dish, I find that the best accompaniment is rice.  If desired, you can serve it with potatoes, couscous or your favorite grain. I sometimes pair it with orzo pasta, and it comes out heavenly. In fact, I once tried it with kasha (buck wheat groats that has been soaked and simmered until soft) and it was great.

TOFU WITH GREEN PEAS

Ingredients:

1 block tofu (usually between 14-16 ounces)
3 tablespoons olive oil
1 pound package or bag frozen green peas
½ cup vegetable or chicken broth, or water
1 tablespoon tomato paste
Salt and ground black pepper to taste
¼ dried oregano
1/8 teaspoon cumin

Instructions:

  1. After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. In a large skillet or frypan (or a wok), heat olive oil on medium-high heat.
  3. Add tofu and cook, stirring, until lightly browned, about 4-5 minutes,
  4. Add green peas and stir to combine.
  5.  Mix the broth or water with the tomato paste. Add to the peas and tofu. Add salt, pepper, oregano and cumin, and stir to mix. Cover, lower heat to medium and cook until peas are heated through, about 4-5 minutes.
  6. Yield: 4 servings.

WINE BRAISED PORK CHOPS (Chuletas con Vino)

September 20, 2024 / / 0 Comments

Back on the block in Spanish Harlem, pork chops were a popular part of the diet, mainly because they were cheap (they still are) and made for a satisfying dinner. So, once in a while I  like to prepare Chuletas con Vino or Braised Pork Chops.  Simply, it’s pork chops cooked in wine. This is where the braising comes in. The wine gives them a unique taste. Thus you have an easy, quick and delicious meal—what could be better than that?

For this recipe you can use boneless or bone-in pork cops. When I cook chops, I normally use center-cut, also known as loin chops. They have a T-shaped bone that runs down the middle. I like their flavor, but they tend to be more expansive than other bone-in chops such as rib pork chops. Most folks I know tend to cook boneless pork chops. These are loin or center cut chops where the bone has been removed. Reason boneless are popular is that they are fast in preparation and easier to cook. Bone-in or boneless,  use whatever suits in terms of pocketbook, time and preference.

Note that, this is a Nuyorican recipe and the meat is seasoned accordingly. That is, I use sasôn, a flavoring popular in our cuisine. Goya makes a pretty good brand, and there is also Sa-sõn Accent. Either will do.  If no sasôn is available,  substitute turmeric as noted below. With the seasonings and the addition of wine it makes no difference what cut of pork chops you use. Whichever ever you decide, you won’t be disappointed. Just cook it to the doneness you prefer.

WINE BRAISED PORK CHOPS
(Chuletas con Vino)

Ingredients:

4 pork chops, bone-in or boneless
Salt and ground black pepper to taste
Garlic powder garlic to taste
¼ teaspoon oregano
3 tablespoons olive oil
2 tablespoons butter
½ cup red wine
1 packet sazôn  (or ¼ teaspoon turmeric)

Instructions:

  1. Wash pork chops under cold running water and pat dry with paper towels.
  2. Season well on both sides with salt, pepper and garlic powder. Sprinkle with oregano.
  3.  Heat olive oil and butter in a large skillet or frypan (we prefer cast-iron). Add pork cops and cook on both sides on medium-high heat until lightly golden, about 3-4 minutes.
  4.  Add wine, and stir in the sazón or turmeric. Cover, lower heat to medium and cook 5 minutes more or until preferred doneness. Let the chops rest a few minutes before serving.
    Yield: 4 servings.
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