Oswald Rivera

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Author: Oswald Rivera (page 34 of 83)

STEAMED FISH FILLETS – NUYORICAN STYLE

July 13, 2020 / / 0 Comments

The only steamed fish I’m familiar with are steamed sea-bass, very popular in Cantonese cuisine; and ginger steamed fish. Both are Asian dishes, where steamed fish, usually whole (with the head intact) is a very common method of preparing seafood. Then I started thinking, why not a steamed fish dish replete with spices and herbs common to Puerto Rican cooking? Since my purview is Boricua cooking as established on the U.S. mainland, especially during the diaspora in New York, I call it fish fillets – Nuyorican Style.

Let me recap: Nuyorican is a term given to Puerto Ricans born or raised in New York City. It was a derogatory term coined by Puerto Ricans on the island who regarded Nuyoricans with some antipathy. Like the homosexuals and Lesbians on the mainland who took the term gay and made it a sign of pride, we did the same with Nuyorican. So, here it is, Steamed Fish Fillets – Nuyorican Style. With a side of steamed veggies, such as sweet peas and zucchini  (as we did with this recipe) it is a winner.

Now, this dish calls for a steamer. You can use a regular steamer, a wok with a steamer attachment, or a bamboo steamer. If you don’t have one, you can jerryrig one: In a large pot or pan, place an 18.5 ounce can in the center. Fill the pot or pan so that the can is halfway standing in water. Place a plate with fish fillets on top, bring water to a boil, cover and steam as you would normally. That’s it. What is that old saying: Necessity is the mother of invention? Also, any white firm-fleshed fish fillet can work for this one, be it haddock, cod, perch, turbot, sea bass, pollock, halibut, ext.

STEAMED FISH FILLETS – NUYORICAN STYLE

Ingredients:

2 pound fish fillets
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon
1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
1 tablespoon fresh chopped dill or 1 teaspoon dried
½ teaspoon garlic powder
¼ cup chopped fresh scallions

Instructions:

1. Rinse fish fillets under cold running water and pat dry with paper towels.
2. In  a small bowl or cup, whisk together the olive oil, vinegar and lemon juice until it has emulsified. This is the lemon dressing.
3. Season the fillets with the oregano, dill and garlic powder. Place on a plate and drizzle with the lemon dressing. Sprinkle with the scallions, place on steamer half filled with water, bring to a boil, cover and steam until fish is tender, about 5 minutes.
Yield: 4 servings.

 

 

 

FARRO AND CHICKPEA SALAD

July 12, 2020 / / 0 Comments

Farro is a nutritious grain that, as of late, has gained in popularity in the U.S. Nutrition experts claim that this grain goes back 20,000 years to early Mesopotamia, the cradle of civilization. That’s quite a pedigree. What I like about farro, which is very popular in Italian cuisine, is its nutty flavor, and it has a chewy texture, somewhat like rice. In this dish I paired farro with another favorite, garbanzos (chickpeas to you guys). It makes for a wholesome, delicious salad during the dog days of summer. What you do is cook the farro during late morning, when it’s still cool, refrigerate, and have it for dinner. A quickie, easy repast.

FARRO AND CHICKPEA SALAD

Ingredients:

5 tablespoons lemon juice
¼ cup olive oil
Salt and black pepper to taste
1 cup farro, cooked per package instructions, then cooled (it makes about 3 cups)
1 (15.5 ounce) can chickpeas, drained and rinsed
¼ cup loosely packed chopped parsley
½ cup loosely packed chopped scallions

Instructions:

1. In a cup or small bowl, whisk together lemon juice and olive oil. This will form the dressing. Season with salt and pepper.
2. In a large bowl, combine cooled farro, chickpeas, parsley, scallions, and lemon dressing. Toss to incorporate, and refrigerate for at leas 2 hours.
Yield: 4-6 servings.

BLUEBERRY-CUCUMBER-FETA SALAD

July 10, 2020 / / 0 Comments

I’ve never been a fan of fruit salads—until I came across this one. Where I got it from, I have no idea. But it was another hot day, and the thought of heating up the stove for a meal, was just unthinkable. So, I decided, let’s try this one, just for the hell of it.  It’s got blueberries, which I like, and feta, one of my favorite cheese. The result was magnificent. In fact, fabulous. The mild acidity of the blueberries meshed well with the salty feta and sharp tasting mint. Just in case, I added a bit of honey; and that made it scrumptious. Note that this dish can be served as an appetizer or, as we had it, a main course. Add a crusty loaf of bread and a nice white wine, and you’re set for great summer dining.

Please do not forget to rinse blueberries, scallions, spinach and mint under cold running water, and pat dry with paper towels. Just basic hygiene, and it never hurts.

BLUEBERRY-CUCUMBER-FETA SALAD

Ingredients:

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
Salt and ground black pepper to taste
3 cups fresh blueberries
2 cucumbers, peeled, with seeds scraped out, cut into 1-inch pieces
3 scallions, thinly sliced
1 cup crumbled feta cheese
1 bunch or bag of spinach, chopped, if desired
2 cups lightly packed fresh mint

Instructions:

1. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.
2. In a large serving bowl, combine remaining ingredients. Add dressing and toss to combine. Serve.
Yield: 4 or more servings.

 

 

 

GRILLED CHUCK ROAST

July 6, 2020 / / 0 Comments

For the 4th of July barbecue I decided to do a chuck roast on the grill.  Now, you may be saying, “Grill a roast? Isn’t that  a contradiction in terms?” Well, not at all.  If you go by common definitions, grilling is a fast cooking method that gives meat its brown charred color. That’s what you do on the 4th with your burgers and franks. Roasting is  more slow cooking process used to cook bigger pieces of meat over a period of time. So how does one grill a big piece such as a chuck roast? Simple, cut it into smaller pieces and then grill as normal.

For this recipe I chose chuck roast because, with the marinating procedure, it makes no difference if its the humble chuck or a more expensive cut. The marinade coats the meat so that it’s succulent whether its skirt steak or chuck. Save Money. Barbecue the chuck roast and still get accolades from family and friends.

GRILLED CHUCK ROAST

Ingredients:

1 beef chuck roast 3 to 3½ pounds
¼ cup red wine vinegar
4 cloves garlic, peeled
1 tablespoon fresh oregano leaves or or 1 teaspoon dried
¼ cup fresh rosemary
¼  cup fresh parsley
1 teaspoon honey
Salt and freshly ground black pepper to taste
¼ cup olive oil
¼ cup fresh cilantro

Instructions:

1. Rinse chuck roast under cold running water and pat dry with paper towels.
2. Combine the vinegar, olive oil, garlic, oregano, rosemary, parsley, honey, salt and pepper in a blender, and blend until smooth.  With the motor running, slowly drizzle in the olive oil and blend until emulsified. Add the cilantro and pulse two times more to incorporate. Prick the meat all over with the tines or a fork or sharp knife. Place the chuck roast and oil/herb mix in a zip-lock bag, turning once or twice to coat, and refrigerate overnight.
3. 30 minutes before grilling, remove meat from the refrigerator and let sit, inside the zip-lock bag, at room temperature.
4. Heat the grill to medium high. Remove roast from bag, and cut into four 4 or5 portions. Place on grill and cook until slightly charred, 2-3 minutes per side. Close the grill and cook, turning once, 6-8 minutes for medium-rare, 10 minutes or more for medium or well done. Remove meat from grill and let rest on a platter for 5 minutes before slicing.
Yield: 4 or more servings.

 

 

SPICY GRILLED STEAK

July 2, 2020 / / 0 Comments

Here we go again. Another recipe that came about because of the wine club I belong to. This time Laithwaite’s Wine sent me a 2014 Malbec , Tri-Tip, from Lodi California (not Argentina) that is tailor-made for a barbecue or a steak dinner. They also enclosed a recipe for a grilled steak that is given below. Malbec and steak go together marvelously. But even if you don’t have a Malbec on hand, a good Burgundy, or Zinfandel, or Cabernet, will be just as good. The juicy, spicy meat of a flame-grilled steak is a delicious pairing with a good red wine.

Now, for the cut of meat. This recipe can work with  your favorite steak, be it T-bone, porterhouse, rib eye, filet mignon (if you’re in the mood to splurge), New York strip, flank, sirloin, or even chuck steak. You’re only limited by your pocketbook. Also, with the ingredients given, this dish makes lesser cuts of meat seem spectacular.  In fact, chuck steaks are great for grilling with this recipe.

So, light up the grill, add some potatoes and a veggie, and you’re set.

SPICY GRILLED STEAK

Ingredients:

4 steaks, about 1 to 1½-inch thick, about 1 pound each
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon ground coriander
½ teaspoon cayenne
½ teaspoon chipotle

Instructions:

1. Rinse the steaks under cold running water and pat dry with paper towels.
2. In a small bowl or cup, combine all the remaining ingredients and mix well. Rub mixture onto each steak. Place in a large zip-lock bag and refrigerate for at least 24 hours. Remove from the fridge 30 minutes before grilling.
3. Heat your grill to medium-high. Place steaks on grill and cook until golden brown and slightly charred. Depending upon the desired level of doneness, you can grill the steaks 4 to 5 minutes. Then turn over and continue to grill 3-5 minutes for medium-rare; 5-7 minutes for medium; or 8-10 minutes for well done. Transfer to a cutting board or platter and let rest for at least 5 minutes before slicing.
Yield: 4 servings.

 

 

PEPPER ENCRUSTED SALMON WITH CREAMY PICCATA SAUCE

June 28, 2020 / / 0 Comments

Time for salmon fillets. Haven’t had them in a while, and it’s like an itch that won’t go away. In our family, we love salmon. And normally, we like it simple, a piece of fish with a drizzle of butter and olive oil. But sometimes we pull out all the stops  and make it a banquet. I recently had that epiphany with one of my favorites, pepper encrusted salmon. To be honest, peppered salmon is not for everyone. Some folks, like my lovely wife, find the crusted pepper a bit strong. In fact, too spicy. So, I thought, why not have a sauce that could mitigate the pepper flavor; not necessary overwhelm it, but compliment it on the palette. And this was the result, Pepper Encrusted Salmon Fillets with Creamy Piccata Sauce.

A piccata sauce is one made with lemon juice, parsley and butter. It comes from the Italian “piccata,” or “larded.”It’s most popular incarnation is that popular dish, Chicken Piccata. In this recipe we add capers and sour cream to give it a refreshing tang. The beauty of this dish is that it can be served with any accompaniment. You can have it with rice, pasta, potatoes, or plain vegetables. So, treat family and friends to something special for dinner. No one will be disappointed.

Note that, for that genuine Nuyorican flavor, the recipe calls for the use of a  mortar and pestle to crush the peppercorns, garlic and salt. A mortar and pestle can be found these days in almost any store or supermarket. If you don’t have a mortar, simple place the ingredients between two sheets of waxed paper and pound  with a cleaver or heavy knife. You can cheat and use  ground pepper and garlic powder but, believe me, it won’t taste the same.

PEPPER ENCRUSTED SALMON WITH CREAMY PICCATA SAUCE

Ingredients:

4 salmon fillets or 1 pound center-cut salmon cut into four pieces
1 tablespoon black peppercorns
1 clove garlic, peeled
Pinch of sea salt or to taste
4 tablespoons olive oil
1 large shallot, peeled and minced
½ cup dry white wine
2 tablespoons lemon juice
4 teaspoons capers, rinsed
¼  cup sour cream

Instructions:

  1. Rinse salmon fillets under cold running water and pat dry with paper towels.
  2. In a mortar, crush well peppercorns, garlic and salt. Press peppercorn mix into  salmon, coating thoroughly. Set aside.
  3.  Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the wine, and boil slightly until reduced, about 1 minute. Stir in lemon juice and capers. Cook 1 minute more. Remove from heat, stir in sour cream.
  4.   Now, here, you can go two ways. You can place the the piccata sauce in a warm saucer or small bowl and set aside, then wipe the skillet clean with paper towels and use for the next step. Or,  you can heat the remaining 2 tablespoons olive oil in another skillet until the oil is hot but not smoking; add the salmon  and saute 2 minutes on each side or until it just flakes. Place the fillets in a serving platter, top with the piccata sauce and serve.
    Yield: 4 servings.

PANZANELLA (TOMATO-BREAD SALAD)

June 25, 2020 / / 0 Comments

Panzanella (pant-sa-nella) is a tomato-bread salad that hails from Tuscany. Historians state that it’s origins is the 16th century, when Italians started mixing onions, oil and vinegar with bread.  It wasn’t until the 20th century when tomatoes were added, and that has become the norm. It makes for a great summer salad.

PANZANELLA
(Tomato-Bread Salad)

Ingredients:

1 baguette or country bread (about 8 ounces), day old is fine
1½ to 2 pounds ripe red tomatoes, chopped
1 small red onion, thinly sliced
1 small cucumber, peeled, seeded and coarsely chopped
1 clove garlic, peeled and minced
¼ cup fresh basil leaves
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste

Instructions:

  1. Cube or tear bread into bite-sized pieces and place in a salad bowl.
  2. Add tomatoes, onion, cucumber, garlic and basil. Using your hands, toss together in the bowl. Sprinkle with oil, vinegar, salt, pepper, and toss again. Refrigerate at least 1 hour before serving.
    Yield: 4 servings.

 

 

ENSALADA DE ALMEJAS CON AGUACATE Y TOMATES

June 23, 2020 / / 0 Comments

Summer time again. The weather heats up and the thought of cooking over a stove, even with air conditioning, is insufferable. So here’s a quickie salad you may consider but may not have thought of.  It’s a salad of clams with avocado and tomatoes. A clam meat salad, you say? Yes, minced clams. In my family, back on the block, we loved minced clam meat. My mother would make a great salad with it which we all savored. Now, this was not necessarily whole clams and their contents, but clam meat that comes in cans. Yes, cans.  I know, the elites among you may turn up your nose at opening a can for dinner since it’s so . . . so déclassé. Well, I still love tuna fish sandwiches, and crabmeat, and they all come from a can. Yes, I’m a philistine and proud of it.  Besides, this salad makes it so easy. Mix some clam meat with olive oil and herbs, and add avocado and tomatoes, and you have a great salad for a hot humid day. Add some crusty bread and some good white wine like a Verdicchio or Pinot Grigio, or beer, and you have a summer banquet.

ENSALADA DE ALMEJAS CON AGUACATE Y TOMATES
(Clam-Avocado-Tomato Salad)

Ingredients:

5 (or 6) 6.5 ounce cans minced clams
¼ cup olive oil
2 tablespoons red wine vinegar
1 lemon, cut in half
1 clove garlic, peeled and finely minced
¼ teaspoon dried oregano
Salt and freshly ground pepper  taste
1 fully ripened avocado
2 medium ripe tomatoes, cored and cut into wedges
1 head lettuce (escarole, leaf lettuce, romaine, etc.) or a bunch of fresh spinach

Instructions:

1. In a bowl, combine minced clams, olive oil, vinegar, juice of ½ lemon,  garlic, oregano, salt and pepper. Mix well.
2. Cut avocado in half, peel and remove the pit. Cut each half into 6 to 8 wedges. Squeeze remaining lemon juice over avocado to prevent discoloration.
3. Make a bed of crisp lettuce leaves or spinach on a salad plate  or serving platter. Place clam meat in center of serving platter. Arrange  avocado and tomato wedges alternately around the clam meat. Sprinkled lightly with salt and serve.
Yield: 4 servings.

 

 

CABBAGE WITH SOUR CREAM AND NUTMEG

June 19, 2020 / / 0 Comments

Cabbage is what I term one of those funny vegetables. About the only time you’ll see it is when it’s stuffed with whatever meat you like or in sauerkraut.  You’ll seldom see it as a meal in itself or even as side dish.  I know that in Europe, boiled cabbage was a meal as a necessity, since it was cheap. But we’ve come along way from the shtetl (if you don’t know what I’m talking about, rent or stream the movie Fidler on the Roof). Be as it may, the dish given below brings cabbage to the fore. And the lowly vegetable finally gets top billing. It shines as an accompaniment to any main dish course.

Note that when purchasing cabbage, choose a crisp, firm, compact head of cabbage. Avoid any that show even a hint of yellow.

CABBAGE WITH SOUR CREAM AND NUTMEG

Ingredients:

2-pound head green cabbage
½ teaspoon salt
2 cups water
½ pint sour cream
Nutmeg, preferably freshly grated

Instructions:

1. Carefully remove and discard any loose outer eaves. Then cut off stem at the base flush with the bottom of the cabbage. With a large knife, cut the cabbage in half vertically; lay the halves, cut side down, on a chopping board. Cut each halve again in the same manner. Carefully cut away the top of the triangular core, being careful not to cut too deeply (it is imperative that you leave a small amount of core in each quarter to hold the leaves together). Place the quartered cabbage in a large colander and quickly run cold water over the quarters. Let them drain while you prepare the steamer.
2. Pour  2 cup water into a 5-quart pot and add cabbage, arranging them cut side up and sprinkle each quarter lightly with salt. Bring to a boil, cover pot,  lower to moderate heat and steam cabbage for 5 minutes.  Test for doneness you prefer by piercing a cabbage quarter with tip of small sharp knife. Steam the cabbage for another 2-3 minutes (securely recovering the  pot) if your prefer your cabbage less crisp. Ideally, it should not only be to the point where it retains a bit of firmness, but is also a glistening green color
3. With tongs, transfer the cabbage to a heated platter and top each quarter with about 2 tablespoons sour cream. Sprinkle the cream with a few gratings of fresh nutmeg and serve at once.
Yield: 4-6 servings.
Note: If cabbage is not young and tender, steam 7-8 minutes then test for doneness.

 

 

 

 

 

 

MARINATED FISH FILLETS

June 16, 2020 / / 0 Comments

If you’ve followed my blog, you’ll know I’m a fan of serving marinated fish as an entrêe. Just follow the posts: Marinated Fish Salad (08/3815);  Fish Marinated in Garlic Oil (04/24/15); Rum Marinated Salmon (07/03/13). Thus I ‘m always on the lookout for a good recipe. And it so happens that the recipe given today is yet another way to marinate fish; and it’s probably the easiest way to do it. It is so simple: just marinate the fish in or soy sauce, olive oil and grated ginger, with an added dash of cayenne pepper thrown in. Then fry the thing.  Nothing could be less complex.

This dish calls for fish fillets like haddock, turbot, perch, cod, etc.; but you can also do it with fish steaks. That being said, we now get into controversial territory: the wine. I know, the usual format is that white wine goes with fish and red wine with meat. As I’ve noted before, this is BS. Serve the dish with whatever damn wine you like. I’ve discovered that this dish goes well with a light Chianti, like a DaVince Chianti. As long as the wine had a fruity edge, you can’t go wrong.

Since this recipe has Asian ingredients such as soy sauce and ginger, I suggest that the perfect accompaniment is brown or white steamed rice drizzled with a little olive oil. Or you can even serve it over pasta such as angel hair or linguini.  You are only limited by your imagination. So, go at it!

MARINATED FISH FILLETS

Ingredients:

1½ to 2 pounds, fish fillets
¼ cup tamari or soy sauce
3 tablespoons olive oil
1 tablespoon freshly grated ginger
Pinch of cayenne pepper
1/3 cup sliced scallions
Canola oil

Instructions:

1. Wash fish fillets under cold running water and pat dry with paper towels.
2. In a small mixing bowl or cup, stir together the soy sauce, olive oil, and cayenne. Place the fillets in a large zip-lock bag, add the soy sauce mix, close bag tightly and let marinate for 20 minutes, turning once or twice during marinating process.
3. Fill a large skillet with the canola oil to a depth of ½-inch. Heat the oil over high heat until it shimmers. Add fish fillets and cook for 2 minutes per side (or 1 minute if you like it very rare). Serve with steamed rice.
Yield: 4-6 servings.

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