Oswald Rivera

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Author: Oswald Rivera (page 26 of 83)

SABLEFISH

September 27, 2021 / / 0 Comments

Today’s recipe is a meal for a special occasion. It’s sablefish, that species of deep-sea fish common to the North Pacific Ocean. The fish is also known as black cod. Now, let me say it up front, sable is not cheap. It’s one of the kings of fishes in terms of price. Why? Well, another nickname for sable is “butterfish.” That’s because it’s fattier than Pacific cod or halibut, which gives a luxurious mouthful, but milder than salmon or tuna. It  has a creamy white flesh balanced by a black skin that gives the fish a rich buttery flavor and a smooth silky texture. Every bite is heavenly.

Given its pedigree, sablefish it’s best prepared by simple pan-frying. No fancy sauces, preparation or crusting for this sucker. Simple cooking lets you savor the depth of flavor in sablefish. The easiest way to cook is with a simple mix of garlic powder, salt, black pepper and oregano. For the recipe given, I still had some fresh herbs leftover from my summer plantings. They were tarragon, thyme and sweet marjoram, and that’s what I used. If you don’t have fresh, you can substitute dried. And it can be herbs of your choice. You can use sage, dill, rosemary, chives, whatever is available. Cooked in butter, or a butter/olive oil combo, and you have an easy but fabulous dinner.

SABLEFISH

Ingredients:

4 6-ounce sablefish fillets
3 tablespoons olive oil
1 tablespoon fresh chopped tarragon or 1 teaspoon dried
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon fresh sweet marjoram or 1 teaspoon dried
½ teaspoon garlic powder
2 tablespoons butter
3 tablespoons dry white wine

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels.
  2.  Brush with 1 tablespoon of the olive oil. Season well on both sides of fillets with the tarragon, thyme and sweet marjoram. Sprinkle with garlic powder.
  3.  In a large skillet or frying pan, heat the butter and reaming 2 tablespoons of olive oil over medium-high heat. Add sablefish fillets and cook about 3 minutes per side. In the end the fish should be golden brown on the outside but opaque white on the inside. Add white wine and cook over high heat, one minute more. Serve immediately.
    Yield: 4 servings.

 

 

 

PORTOBELLOS AND POTATOES

September 17, 2021 / / 0 Comments

I love meaty portobello mushrooms. Yet, to my experience, the basic portobello rendering is as in hamburgers, using the mushroom instead of hamburger meat.  Yes, nestled between a bun, or two slices of bread, or even a muffin, it is a satisfying meal.  But there’s got to be more to portobellos than just as a faux hamburger. And that gave me the idea of mixing the mushrooms’ with potatoes. The result: a good homey dish. Along with some good crusty bread to mop up the  garlicky mushroom juices, it makes for a great vegetarian entrée; one that even meat lovers will love.

PORTOBELLOS AND POTATOES

Ingredients:

1 pound portobello mushrooms (about 4-5 large ones)
6 cloves garlic, peeled and sliced crosswise, about 1/8-inch thick
3 tablespoons olive oil
1 pound small red potatoes (do not peel)
1 cup water
Salt and ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint

Instructions:

  1. Rinsed mushrooms under cold running water and pat dry with paper towels. Cut into 3/4-inch cubes.
  2. In an 8 or 9 inch skillet or flameproof casserole with cover, combine mushrooms, garlic and oil. Place over medium heat and when mushrooms begin to cook, stir-fry for about 2 minutes. Cover pan and let cook on low heat for 5 minutes, at which point the mushrooms should be quite dark.
  3.  Meanwhile, scrub potatoes and cut into pieces roughly the same size as the mushrooms. Add potatoes to the pan along with the water, salt and pepper. Cover pan and cook at slow simmer over medium heat for about 30 minutes, until potatoes are very tender. Gently stir in the parsley and mint. Simmer, uncovered, 1 minute more, and serve.
    Yield: Serves 2 or 3 as a main course, 4 as an appetizer, side dish or omelet filling.

PESTO EGGPLANT

September 14, 2021 / / 0 Comments

Even towards the end of summer, there’s lots of fresh basil around in every farmer’s market and greengrocer. Naturally, this brings pesto to mind. It happens we also had this beautiful eggplant fresh from a garden. So I got the bright idea of creating a Pesto Eggplant recipe. The result was nothing less than fabulous; and the recipe is given below. With some crusty bead and a good white wine, or light red (like a Bardolino, Gamay, or Valpolicella), this dish is a winner. You can also serve it over your favorite grain (like rise or couscous), or even over pasta. You won’t be disappointed.

PESTO EGGPLANT

Ingredients:

1 large eggplant (about 1½ pounds), washed, peeled and sliced into ½-inch rounds
3 tablespoons olive oil
Salt and ground black pepper to taste
1 tablespoons fresh leaf oregano, chopped, or 1 teaspoon dried

Pesto Sauce

4 cups fresh basil leaves, rinsed
3 cloves garlic, peeled
½ cup pine nuts (or walnuts)
½  to 1 cup olive oil
1 cup grated Parmesan cheese
freshly ground black pepper to taste

Instructions:

  1. Drizzle olive oil over eggplant slices. Season with salt, pepper and oregano
  2.  Arrange eggplant slices in  large greased baking pan or dish (we prefer cast-iron). Note: If the dish or pan is not large enough, you may  have to layer eggplant slices on dish to accommodate all.
  3.  Bake until tender, about 35 minutes. Top with pesto and bake 5 minutes more.
    Yield: 4 servings.

 

MAX’S TOFU

August 31, 2021 / / 0 Comments

I’m always on the lookout for a good tofu dish. This one is from Max, an old friend of ours. He, like I, is a fan of tofu, and this is his go-to recipe. What’s interesting about it is that it calls for nutritional yeast. When I prepare tofu I either dredge it in seasoned flour or breading. Nutritional yeast is new to me. I imagine it makes for a healthy repast. The rest of the ingredients are common to any tofu rendition. It’s a quick easy meal that goes great with rice,  or any favorite grain.

Max’s version calls for the tofu to be pressed, a common preparation among tofu aficionados. This is done to remove the moisture content so that the tofu will hold its shape when frying or grilling. It’s an easy enough procedure: Place a block of tofu in layers of paper towels folded in half or quarters; place a weight, like large can or heavy skillet on top of the tofu; let it sit for at least 30 minutes—until paper towels stop absorbing moisture; slice tofu into strips or cubes and cook as directed. The dish yields four servings.

MAX’S TOFU

1 block tofu (firm or extra-firm, pressed)
4 tablespoons nutritional yeast
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil

Coat tofu in dry ingredients and panfry in oil, turning until browned all over.

 

ASIAN COLLARD GREENS

August 28, 2021 / / 0 Comments

We’re doing vegetarian today. And it came about due to experimentation. I’ve long been a fan of collard greens, ever since I discovered them during my young manhood in the South. Collard greens always remind me, in a way, of bok choy, the archetypical Chinese vegetable. Though some may disagree, I’ve always considered they share the same taste and texture. So I began thinking, why not cook collard greens the same way as bok choy? Guess what? It worked. Even my wife, Holly, who loves collard greens but hates boy choi, took a shining to this dish.

So here it is, collard greens Asian style. When I was in the Southland, a long cooking time for collard greens was the tradition. Subsequently, I discovered that, if you  cut the collards crosswise into thin slices, they can be done in 1 minute or so. They come out crisp-tender and the greens keep their color and full flavor. It’s the same method I used in this Asian innovation. Also, I’ve added all the ingredients used to cook bok choi. The results were marvelous. A whole new dish was created. Impress your family and friends with this one: Asian Collard Greens.

Added Note: as with bok choi, we served it with steamed rice. As mentioned, it made for a great vegetarian dish. You can also serve it as side dish, if desired. It’ll go great with fish, chicken, pork or beef.

ASIAN COLLARD GREENS

Ingredients:

2 tablespoons sesame seeds
2 tablespoons peanut oil
2 cloves garlic, peeled and minced
1 tablespoon minced fresh ginger
3 pounds collard greens, rinsed, leaves halved lengthwise with stems and center ribs discarded
½ cup chicken broth
2 tablespoons soy sauce
1 teaspoon chili sauce (optional)

Instructions:

  1. Place sesame seeds in a large skillet or pan. Heat over medium heat, stirring frequently until you can smell the sesame seeds and they turn a bit golden in color, 2-3 minutes. Watch carefully that they don’t get too brown. Place seeds in a small bowl or plate and set aside.
  2.  Heat oil in the same pan over medium-high heat. Add garlic and ginger and cook for 1 minute until you can smell the aroma. Add collards and stir for another 2 minutes. Pour in chicken broth, soy sauce and chili sauce (if using), and bring to a simmer. Cover the pan or skillet and cook the greens for about 8 minutes or until tender, stirring occasionally.
  3.  Transfer to a serving bowl with its cooking liquid and serve hot, with the sesame seeds sprinkled on top.
    Yield: 6 servings.

CRABMEAT POMODORO

August 26, 2021 / / 0 Comments

This is one of those recipes that’s created at the spur of the moment. You look and see what you have in the fridge and cupboard, and create something—and give it a fancy name. Like “pomodoro.” Which, in Italian, simply means “tomato.” Nevertheless, some of the best meals are created this way. As the one given below. All you need is a couple of cans of crabmeat and some spaghetti or linguini, preferably whole-wheat.

CRABMEAT POMODORO

Ingredients:

1 pound package whole- wheat linguini (or spaghetti)
4 tablespoons olive oil
1 medium-sized onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
¼ teaspoon crushed red pepper (or to taste)
3 medium tomatoes, washed and diced
2 (6-ounce cans) crabmeat, drained and flaked
¾ cup black olives, rinsed and sliced in half
3 tablespoons thinly sliced fresh basil

Instructions:

  1. Bring a large pot of water to a boil. Cook linguini or spaghetti, stirring occasionally, until tender (about 9-11 minutes), or according to package directions. Drain.
  2.  Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add garlic and cook 2 minutes more. Stir in crushed red pepper and cook for about 30 seconds.
  3. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in crabmeat and cook until it’s incorporated into the sauce, about 2 minutes. Stir in black olives.
  4.  Place pasta in a heated platter or serving dish, top with crabmeat sauce and garnish with basil. If desired, you can sprinkle the dish with  some grated Parmesan or Romano cheese. Serve hot with crusty bread and a good red wine, like chianti or cabernet—hell, serve with with whatever wine you like. My mom, of late memory, would enjoy all her meals with Gallo Sherry. And, if she couldn’t find Gallo sherry, it’d be Mogen David Heavy Malaga Red. In the Rivera clan, we never stand on formality. Just enjoy the dish.
    Yield: 4 or more servings.

CINNAMON-APPLE PORK CHOPS

August 24, 2021 / / 0 Comments

I tend to believe that this recipe is either Turkish or Middle eastern in origin. It’s pork chops cooked with a mix of sugar, cinnamon, nutmeg and apples. Yes, apples. It gives the lowly pork chop a new and piquant flavor. Served with rice (or favorite grain), or a salad, it makes for a truly exceptional meal, and something out of the ordinary.

CINNAMON-APPLE PORK CHOPS

Ingredients:

4 tablespoons butter, divided
4 loin pork chops
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 pinches salt
2 medium-sized tart apples, such as Granny Smith, thinly sliced
2 tablespoons chopped pecans, optional
¼ cup dry white wine

Instructions:

  1. Rinse chops under cold running water and pat dry with paper towels.
  2. In a large skillet or frying pan, heat 2 tablespoons butter over medium heat until hot. Add pork chops and cook 3 minutes on one side, then 2 minutes on other side until done—no pink juice runs out when cut.
  3.  Meanwhile, in a small bowl mix brown sugar, cinnamon, nutmeg and salt.
  4.  Remove chops from skillet and keep warm. Add apples, pecans (if using) and brown sugar mixture to skillet, plus reaming 2 tablespoons butter. Cook ingredients until tender. Add pork chops, stir to mix, adding white wine. Cook over high heat until wine evaporates. Serve immediately.
    Yield: 4 servings.

AVOCADO SALAD

August 17, 2021 / / 0 Comments

Mid-summer, and it’s still hot in most places. And, of course, global warming isn’t helping any. For days like these, here’s a recipe that was a favorite in our family back on the block. The recipe is easy, quick and delicious; and it’s appropriate now that good, ripe avocados are still in season. The result is a compendium of buttery chunks of avocado, with hints of radish heat, sausage, and a simple vinaigrette that gives you a crisp and refreshing salad. With some crusty bread and a good wine, red or white, it makes for a fine summer meal.

AVOCADO SALAD

Ingredients:

¼ cup lemon juice
½ cup olive oil
Salt and ground black pepper to taste
2 (6-8 oz.) firm-ripe avocados, pitted, peeled and cut into bite-sized pieces
1 head lettuce (it can be Bibb lettuce, romaine, or as we did it, mesclun mix) torn into 1-inch pieces
3 medium radishes, thinly sliced
6 ounces thinly sliced sausage (pepperoni, salami, or other favorite)

Instructions:

  1. In a small bowl or cruet, whisk together lemon juice, salt and pepper. Whisk in oil.
  2.  Toss greens, radishes, sausage, and add just enough dressing to coat.
    Yield: 4 servings.

 

 

CREAMED SPINACH WITH SUMMER SQUASH

July 20, 2021 / / 0 Comments

I’ve always like spinach, even when I was a young ‘un. Some people abhor spinach, and I’ve always wondered why? There is one exception: creamed spinach. Even the most recalcitrant youngster will gravitate towards it. Now that summer is in full bloom, and spinach is abundant, I like to experiment with the vegetable. Another thing that is abundant right now is summer, or yellow squash. Which got me thinking, why not combine the two? After all, both veggies have their own flavor profile. The result was delicious. Here it is, Creamed Spinach with Summer Squash. If, for some reason you can’t fund summer squash, zucchini will do just as well. We served this dish as supper over pasta (in our case, bucatini). But you can combine it with rice or any other preferred grain. It also goes beautifully with baked ham, chicken, veal or even, liver. Let me add that the dish may be garnished with sliced hard-boiled eggs.

CREAMED SPINACH WITH SUMMER SQUSH

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 tablespoon olive oil
1 medium onion, peeled and sliced into thin rings
1 medium yellow squash, washed and sliced into bite-sized pieces
2 pounds fresh spinach, washed and chopped
1¼ cups light cream
1 tablespoon fresh chopped dill or 1 teaspoon dried
Salt and ground black pepper to taste
1 hard-boiled egg, for garnish

Instructions:

  1. In a large saucepan or skillet, melt the butter over low heat. Remove the pan from the heat and, with a wooden spoon, stir in the floor. This will  give you a light roux as a base for the sauce.
  2.  Return pan to heat, add the olive oil and stir in the onion and yellow squash. Sauté for about 3 minutes until onion and squash are soft. Gradually add the cream, stirring constantly over moderate heat until thickened.  Add spinach and dill. Cook, stirring constantly for 4 minutes. Add salt and pepper, and serve.
    Yield: 4 servings.

 

GRILLED FISH IN CHURRASCO MARINADE

July 14, 2021 / / 0 Comments

In Portuguese and Spanish culture, churrasco is the name for grilled beef. Eventually the name came to refer to any cut of meat that was grilled, inclusive of chicken and, yes, fish. And that is the recipe given today: Grilled Fish in Churrasco Marinade. In this recipe, the best fish used for grilling, are fish steaks, They are meaty and can benefit from the marinade. You can try fish fillets. But my experience is that fillets are just too delicate for the marinating and grilling process involved.

The recipe is basic and simple. It just requires that the fish be marinated overnight in the churrasco mix. In terms of the fish steaks, any good fish steak will do, be it haddock, kingfish, tuna, halibut,  bluefish, salmon, even shark meat. When grilling, be aware that fish steaks cook best over a medium-hot fire.

This time around we served the fish steaks with Israeli couscous, also known as “pearl” couscous. Of course, you can serve it with any side dish desired, or even a salad.

GIRLLED FISH IN CHURRASCO MARINADE

Ingredients:

4 fish steaks, about 8 ounces each, 1 to 1½-inches thick
½ cup beer or ale
¼ cup white wine (any kind)
1 lemon, sliced into rings
1 packet sazon
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon dill
Salt and ground black pepper to taste

Instructions:

  1. Rinse fish steaks under cold running water and pat dry with paper towels.
  2.  For churrasco marinade: In a small bowl, combine remaining ingredients.
  3.  Place fish in a zip lock bag, add marinade and refrigerate overnight.
  4.  Next day, grill 1 to 2 minutes per side for rare, 2-3 minutes per side for medium-rare, or 1-2 minutes longer for well-done.
    Yield: 4 servings.
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