Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 11 of 84)

WHITE BEANS, GREEK STYLE

May 2, 2024 / / 0 Comments

This is a wonderful bean dish that goes well with any grain, be it rice, couscous, quinoa or farro. It also compliments pasta, as we did this time around serving it with orzo, that type of pasta that looks like rice but is actually made from whole grain semolina.

I like cooking beans from scratch. Which means you have to soak the beans overnight in cool water to cover by at least 2 inches. When soaking beans, you can cover the pot, but it does not  have to be refrigerated. Then drain beans and cook as directed. If pressed for time, you can go the quicky way and use canned beans. It’s time efficient, but it will not give you the same flavor and texture. Your choice. Whichever way you prepare it, the recipe given makes for a great veggie dinner.

WHITE BEANS, GREEK STYLE

Ingredients:

2 cups small white beans
¼ cup olive oil
4 scallions, rinsed and chopped
¼ teaspoon ground coriander
¼ teaspoon dried oregano
1 large clove garlic, peeled and pressed

  1. Soak beans overnight. Drain, cover with fresh water by at least 2 inches. Bring to a boil, and cook beans over moderate-low heat until almost tender but not mushy (about 1 hour).
  2. Add rest of ingredients and mix well. Lower heat and simmer for about 20 minutes, or until beans are completely tender. If water dries out, you can  add more water as needed to complete the process.
    Yield: 4-6 servings.

ARROZ ROJO CON PESCADO (Red Fish with Rice)

May 1, 2024 / / 0 Comments

 

Back on the block, this was one of those cheapie dinners that got us through the lean times.  Rice was one of those common staples that we had frequently, and saffron was the ingredient that gave it color and flavor. But saffron, now and then, was expensive. So we would use tomato sauce  and, when times got really bad, tomato juice in lieu of saffron. Fish was also another cheap and natural accompaniment to the rice. The result was a delicious dinner we all enjoyed—regardless of economic circumstances.

In this dish, we would we would poach the fish and then combine it with the rice.  So it ended up as a one-dish meal that was great to behold, and marvelous.

ARROZ ROJO CON PESCADO
(Red Rice and Fish)

Ingredients:

2 cups rice
1¼ cups tomato juice
¼ cup water
1 pound halibut or any form-fleshed fish (cod, haddock, flounder, etc.)
2 cups water
1 bay leaf
2 strips lemon peel
4 whole black peppercorns
Salt and ground black pepper to taste
10 oz. package green peas, cooked to package directions
Paprika

Instructions:

  1. Wash rice at least three times in cold water and drain to rid it of starch. What in Pennsylvania Dutch country is known as “washing in several waters.”
  2. In a heavy kettle or pot, mix water and tomato juice and bring to a roiling boil. Add rice, cover and simmer on low heat until liquid is absorbed (about 20-25 minutes).
  3. Meanwhile, rinse fish under cold running water and pat dry with paper towels. Place in a skillet or pan, add 2 cups water, bay leaf, lemon peel, and peppercorns. Bring water to a boil, cover and simmer on medium-low heat for 7-10 minutes or until fish is opaque.
  4. Remove fish from pan and cut into bite-sized pieces. Toss with the rice and season with salt and pepper.
  5. Place rice in a serving dish or platter. Make a well in the center and put in cooked green peas. Sprinkle lightly with paprika and serve.
    Yield: 4-6 servings.

BRAISED BRISKET

April 23, 2024 / / 0 Comments

 

This is as recipe that I prepared for Passover. Some of our Jewish friend had invited us over to partake in their ritual Passover feast. Only requirement was that we each bring a dish; and I was entrusted with the brisket. Let me state that this is my own brisket dinner recipe and it has a Nuyorican spin to it. I add such ingredients as oregano and sofrito, that aromatic mix of herbs and spices traditional in Puerto Rican cooking. If you don’t have sofrito, you can use a packet of either Goya Sazón or Sazón Accent. This is a slow cooked meal and, blessedly, it was a hit with everyone.

So, here it is one, my  Nuyorican version of Braised Brisket. Let me add that this dish is for that special occasion, and it does take time and patience; but the effort is more than worth it.

BRAISED BRISKET

Ingredients:

 4-6 pound brisket (preferably first cut)
¼  cup olive oil
1 tablespoons dried oregano or to taste
1 tablespoons fresh chopped thyme leaves, or 1 teaspoon dried
3  whole onions, peeled and sliced thinly
10 whole cloves garlic, peeled and squashed with your palm, the side of a knife or a cleaver
3 bay leaves
1 cup water (beef or chicken broth can be substituted)
¼ cup red wine (preferably dry not sweet)
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon turmeric
1 teaspoon sofrito

Instructions:

  1. If frozen, thaw brisket. Rinse under cold running water and pat dry with paper towels.
  2. Drizzle with olive oil, season with oregano and thyme, and brown brisket in a skillet on both sides.
  3. Place half of the chopped onions, 5 of the garlic cloves and the bay leaves in the bottom of a Dutch oven or large pot
  4. Place brisket on top of the onions and garlic.
  5. In a small bowl, mix together the water or broth, wine,  black pepper, paprika, turmeric, and sofrito. Pour the water and spice mixture into a skillet and heat over medium heat until  hot and bubbly, using the liquid to deglaze the pan and loosening brown bits gently from the bottom of the skillet with a spatula. Pour the contents of the skillet into the brisket pot.
  6. Top brisket with the remaining sliced onions and garlic cloves. Cover and cook on medium-high heat until liquid steams. Lower heat to medium and cook until fork tender (about 2 hours). Tenderness will increase as it cooks, so take it out when it’s tender to your liking. Most people like it very tender but not so soft that it is falling apart. You want it firm enough to slice but tender enough that the edges shred with a fork.
  7. Remove brisket from the pot and let it rest on the cutting board fat-side up for 20 minutes. Then cut the brisket into thin slices against the grain.
  8. Meanwhile, mix together 2 tablespoons cornstarch with 2 tablespoons water and stir into the liquid in the pot (after removing bay leaves).
  9. Once sauce is ready, return slices to the pot and mix with sauce. Heat the meat slices on medium heat until sauce is hot, bubbly and thickened around the meat (around 5-8 minutes). Serve sliced brisket hot with sauce.
    Yield: 8 or more servings.

STIR FRIED ZUCCHINI

April 16, 2024 / / 0 Comments

This is one of the easiest recipes to prepare; and makes for a satisfying  veggie dinner. This is not an Oriental stir-fry. This is a Nuyorican stir-fry. The traditional accompaniment to this dish is rice. In this sequence, we paired it with couscous, and it came out just fine. It desired, you can serve it with potatoes or with pasta. The possibilities are endless. This dish uses a minimum of ingredients, You have the usual Nuyorican touch: olive oil, garlic, onion,  oregano, ground pepper, etc. Also,  we added roasted red peppers for extra flavor.

STIR-FRIED ZYCCHINI

Ingredients:

2 zucchini, washed and slice into small rounds (do not peel)
¼ cup olive oil
1 medium onion, peeled and slice into thin rounds
2 cloves garlic, peeled and minced
¼ teaspoon dried oregano
½ teaspoon fresh chopped thyme leaves or ¼ teaspoon dried
Salt and ground black pepper to taste
1 (7-oz.)  jar roasted peppers, coarsely chopped

Instructions:

  1. In a large skillet or frypan, heat olive oil over medium heat. Add onion and cook until soft and translucent. Add garlic and cook 2 minutes more.
  2. Stir in the zucchini, oregano and thyme leaves, and sauté until the zucchini is just cooked though and beginning to brown, about 10 minutes. Season with salt and ground pepper.
  3.  Add roasted red peppers and stir to combine until heated.  As noted, serve over rice, couscous, potatoes or favorite grain.
    Yield: 4 servings.

ALBONDIGAS GUISADA EN SALSA (Meaatballs cooked in Sauce)

April 12, 2024 / / 0 Comments

 

We all are familiar with meatballs, especially when paired with spaghetti.  In Nuyorican cuisine we also have our version of meatballs, or Albondigas Guisadas en Salsa i.e. Meatballs Cooked in Sauce. Most of the time we serve this dish with rice or potatoes. In some recipes, a lot of what we call criollo items are added such as pimentos (sweet bell peppers), Spanish olives, chili peppers, cilantro, etc. In the version given below, we keep it simple: stewed in tomato sauce.

This recipe calls for beef. You can substitute ground pork or lamb. If you’re health conscious, you can use ground turkey or chicken. Whatever  meat you use, it’s a very delicious dish.

Note that in this recipe we include sofrito, that aromatic mix of herbs and spices common to Puerto Rican cooking. In this blog, back in 11/08/10, I posted a sofrito recipe. You can also access a sofrito video I did on 07/10/14. If that’s too much of a bother, you can just sauté 1 teaspoon of turmeric in 2 teaspoons olive oil and add to the recipe. Or simply substitute a packet of Goya Sazόn or Sa-zόn Accent, an ingredient you can find these days in most supermarkets.

ALBONDIGAS GUSISADA EN SALSA
(Meatballs Cooked in sauce)

Ingredients:

1½ pounds lean ground beef
8 whole black peppercorns
1 clove garlic, peeled
1 teaspoon dried oregano
½ teaspoon salt
1 teaspoon olive oil
2 teaspoons red wine vinegar
1 cup bread crumbs or cracker crumbs
1 egg lightly beaten
½ cup flour
Vegetable oil for frying (about 1 cup)
2 tablespoons sofrito (see above)
1 cup tomato sauce

Instructions:

  1. Place meat in a bowl.
  2. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil and vinegar.
  3. Add spices to the meat, along with bread crumbs and beaten egg. Mix thoroughly.
  4. Form meatballs into balls. (Note: we like large meatballs. I mean the size of Spauldings.  If you’re more conservative in your tastes, you can make the meatballs spoonful size).
  5. Coat balls with flour.
  6. In a large skillet, heat vegetable oil, add meatballs and cook evenly over medium-high heat until brown (about 10 minutes). Cover, remove from heat and set aside.
  7. In a small saucepan, sauté the sofrito over high heat for 1-2 minutes. Lower heat, add tomato sauce and simmer, covered, about 5 minutes,
  8. Return meatballs to stove. Add tomato sauce and cook over medium heat, covered, for 15 minutes.
    Yield: 6 servings.

NUYORICAN PASTA FAZOOL

April 5, 2024 / / 0 Comments

We all know of Pasta fazool, that popular dish of pasta and beans traditionally served as a  soup. Normally, the beans used are cannellini, navy beans, or great northern beans; although I’ve come across variants where elbow macaroni or ditalini may be substituted. Recently, I had some canned white beans on hand, plus some bucatini pasta. So I made my own variation, adding some common Puerto Rican ingredients we have in our cooking. That being the case, I call this dish, Nuyorican Pasta Fazool. And it is not as soupy as in the traditional Italian version. I made it more of a sauce, to which I added spinach, which  I paired with the bucatini. Note that for this variation, you can use whatever string pasta desired, be it spaghetti, linguini, fusilli or even fettuccine.

With some crusty bread and a good red wine (or white, if preferred) you have a new take on an old favorite. And, yes, you can imagine where this is going. Add hoisin or soy sauce to the beans, and served over Asian noodles and now you have Chinese (or Japanese or Thai) Pasta fazool. You probably think, this is getting crazy here. But doesn’t the thrust of cooking involve innovation and experimentation?  As I ‘ve stated numerous times: let your imagination rule.

NUYORICAN PASTA FAZOOL

Ingredients:

1 pound (16 oz.) package bucatini or favorite pasta
1 bunch fresh spinach, about 1 pound
3 tablespoons olive oil
2 cloves garlic, peeled and minced
3 (15.5 oz.) cans white beans, drained
½ cup water
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 packet Goya Sazόn or Sa-zόn Accent

Instructions:

  1. Cook pasta according to package directions.
  2. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3. In a large pan or pot, heat oil on medium heat. Add garlic and cook briefly, stirring until just golden.
  4. Add the beans and  the ½ cup water. Season with salt, pepper and oregano. Add sazόn and cook about 5 minutes.
  5. Add the spinach and stir to combine. When the spinach has wilted, place cooked pasta in a serving dish. Top with bean/spinach mixture and serve.
    Yield: 4-6 servings.

SAUCED TOFU

April 2, 2024 / / 0 Comments

I call this recipe Sauced Tofu. Normally we would use oyster sauce or a soy sauce variant. This time we made our own sauce from scratch. The dish has  all the Boricua herbs we use in our cooking, so you could also call it Nuyorican Tofu.  Whatever name you give it, you won’t be disappointed. We also paired the dish with spinach and Chinese noodles; and we mixed it all in a wok. If you don’t have a wok, just cook the sauce in a large pan then add the cooked noodles  or favorite pasta to it.   And, if you prefer, you can pair the sauced tofu with rice. The possibilities are endless. It makes for a great vegetarian dinner. That’s what makes this dish so unique.

As mentioned in prior posts, it’s a good idea, even with extra firm tofu, to have it pressed before cooking.  Pressing the tofu squeezes out extra moisture, making it firmer and dryer which means you get a wonderfully crisp exterior when you cook it. Let me add,  if you’re using tofu as is, it doesn’t require pressing; but if you are sautéing or cooking it in a sauce, pressing is best. It also holds its shape better during cooking and ensures your seasonings won’t be diluted.  Pressing tofu is no big deal: wrap the block of tofu in a paper towel and put it on a large plate; then put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 minutes. The tofu will be about two-thirds its original thickness, and less than a ¼ teaspoon of water will have been removed. That’s it, now you can go on with the recipe.

SAUCED TOFU

Ingredients:

1 block tofu (usually between 14-16 ounces)
1 bunch fresh spinach, about 1 pound
16 ounce package Chinese noodles or favorite string pasta
Half a stick butter
¼ cup flour
1½ cup water (can substitute chicken or vegetable broth)
Salt and black ground pepper to taste
¼ cup dried oregano
1 clove garlic, peeled and minced
1 packet Sazón Goya or Sa-zón Accent

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. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3.  Cook noodles according to package directions.
  4.  Meanwhile, in a wok, melt butter over medium heat. Add flour and stir to combine.
  5.  Add water or both and thicken, stirring constantly, into a sauce. You can add more water depending upon how thick you want it.
  6.  Add salt, pepper, oregano and garlic. Stir in sazón.
  7.  Add pressed tofu pieces and spinach.  Mix well until heated. Add cooked noodles, stir to combine and serve immediately.
    Yield: 4 servings.

 

 

 

 

 

 

MAPLE BUTTERNUT SQUASH

March 29, 2024 / / 0 Comments

Spring is here (in certain parts of the nation)  but squash is still available in stores. By that, I mean not only yellow squash but also butternut squash.

Butternut squash makes for a great side dish as well as a dessert. My wife makes great fried  chicken wings, and the Maple Butternut Squash I prepared was a wonderful accompaniment to the chicken wings. The recipe follows below. Let me add that you can make the dish as sweet as desired. Some folks add more maple syrup for instance, and more brown sugar. In our family we do not like squash overly sweet; but you may have your own ideas about it. Let your taste buds be your guide.

MAPLE BUTTERNTU SQUASH

Ingredients:

1 medium butternut squash
2 tablespoons butter
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Dash of salt
1/3 cup chopped pecans
1 to 2 teaspoons brown sugar

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cut butternut squash lengthwise in half. Remove seeds and pulp.
  3. Cut into 1½-inch pieces. Place pieces in a pot with about 2 inches of water. Bring to a boil. Cover and steam on low heat for about 20 minutes, until tender. Remove and let cool slightly.
  4. Remove peel and put squash into a bowl. Mash with butter and maple syrup. Stir in cinnamon, and dash of salt to taste.
  5. Transfer mixture to a baking dish or 1-quart casserole. Combine pecans and brown sugar and sprinkle over the squash.
  6. Place in oven and bake for 20 to 25 minutes.
    Yield: 4 servings.

CURRIED LAMB CHOPS

March 27, 2024 / / 0 Comments

In 11/07/16 I posted a recipe on Lamb Curry. The recipe was mainly ground lamb in a curry sauce. Today’s dish follows in that  vein. I thought, if it can work for ground lamb, why not try it with lamb chops? Well, I happened to have some lamb chops and hand, and the result was fantastic. Let me add that the recipe can work with pork chops or even a good steak.  This time I served the lamb with Spanish yellow rice but any good grain will do; or you can pair it with the old stand-by, potatoes; or even serve it over pasta. Apart from being delicious, curried lamb chops is also a very flexible dish.

CURRIED LAMB CHOPS

Ingredients:

8 lamb chops or lamb loin chops, about 2 pounds (½-inch thick)
3 tablespoons olive oil
¾ cup chopped onion
1 clove garlic, peeled and minced
1 teaspoon curry powder
Salt to taste
1 tablespoon Worcestershire sauce
2 cups vegetable or chicken broth
2 tablespoons flour
¼ cup water

Instructions:

  1.  Wash lamb chops under cold running water and pat dry with paper towels.
  2. Heat oil in a large frypan or skillet.
  3.  Add onion and cook until onion is soft and translucent.
  4.  Add garlic, curry powder, salt, Worcestershire sauce, both and lamb chops. Bring to a boil, cover tightly, lower heat to medium-low and cook slowly 30 minutes.
  5.  Mix flour and water. Stir into lamb mixture to thicken. Serve curry with rice or favorite accompaniment.
    Yield: 4 servings.

TORTELLONI IN A TURMERIC SAUCE

March 21, 2024 / / 0 Comments

Tortelloni or tortellini? You say, “What?” We are all familiar with tortellini, the pasta normally stuffed with meat,  parmesan cheese and egg. I, on the other hand, prefer tortelloni, a larger keyhole-shaped pasta made from one round piece of dough.  It is a favorite in Northern Italy, and is normally stuffed with ricotta cheese, spinach, pumpkin or squash. Most of the time it’s served with a sage-infused butter. This time around we serve it with a turmeric sauce that gave it a piquant color and flavoring. It’s all a matter of taste. It you like tortellini, go with it. If not, tortelloni is always a good stand by. You’re choice. Either way, you won’t be disappointed.

TORTELLONI IN A TURMERIC SAUCE

Ingredients:

1 (20 oz.) package fresh tortelloni
½ stick butter
¼ cup flour
1½ cups water (or vegetable or chicken broth)
1 tablespoon ground turmeric
Salt and ground black pepper to taste
1 clove garlic, peeled and finely minced
¼ teaspoon oregano
2 tablespoons heavy cream
Parsley (for garnish)

Instructions:

  1. Cook tortelloni according to package directions.
  2. Meanwhile, heat butter in a large frypan or skillet. Add flour and stir to mix until you have a fine rue. Add water or broth, stirring constantly until mixture thickens. You may add more water or broth if you want a lighter sauce
  3. Add turmeric and stir to combine
  4. Add salt, pepper, garlic and oregano. Stir in cream and cook until heated.
  5.  In a large serving bowl, combine tortelloni and sauce. Garish with parsley and serve.
    Yield: 4 servings.

 

 

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