Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 38 of 83)

SHRIMP WITH LEMON ALFREDO SAUCE

December 13, 2019 / / 0 Comments

If you like a rich meal, this is it. Awesome! It’s something for a special occasion or, guys, when you want or impress her. And ladies, when you want to impress him.  Or our LBGTQ brothers and sisters, you want to impress him or her. That’s how good this dish is.

Alfredo sauce is a white cream sauce very popular in Italian cuisine. It is made with butter, heavy  cream and Parmesan cheese. It’s most renowned version is Fettuccine Alfredo. Do not even think about the cholesterol problem. As I said before, it’s a special dish for that special occasion. That being said, go for it. In fact, you don’t need a special occasion for this dish. Whenever the hell you want it will be okay.

This time around I added shrimp to the dish. Why? Because I like shrimp. And here it is: Shrimp with Lemon Alfredo Sauce. Enjoy!

SHRIMP WITH LEMON ALFREDO SAUCE

Ingredients:

8 ounces plain or spinach fettuccine
2 tablespoons unsalted butter
¾ cup half-and-half
1 teaspoon grated lemon zest
Juice of 1 large lemon
1 pound large raw shrimp, peeled, deveined, rinsed and patted dry
½ cup grated Parmesan cheese, plus more for serving
Salt and freshly ground back pepper to taste

Instructions:

  1. Bring a large pot of water to a rolling boil. Add fettuccine and cook just until al dente, 2-3 minutes for fresh pasta, and 5-7 minutes for dried.
  2.  Meanwhile, combine butter and half-and half in a medium skillet. Bring to a boil; and boil about 3 minutes, stirring occasionally. Reduce heat, stir in lemon zest, lemon juice and shrimp. Simmer until shrimp are opaque, 3-5 minutes.
  3.  Drain pasta and place in a large bowl. Pour hot shrimp sauce over top. Sprinkle with Parmesan cheese, salt and pepper. Toss quickly to coat noodles with sauce. Serve immediately, passing extra Parmesan cheese.
    Yield: 4 servings.

 

EGGPLANT AGRODOLCE

December 6, 2019 / / 0 Comments

Today it’s Eggplant Agrodolce. A little history first. Agrodolce (“Ah-gro-dol-cheh”) is a sweet and sour sauce of Italian origin.  Traditionally, it’s made by reducing vinegar and sugar into a sauce. Flavorings may be added such as wine, fruit, or nuts. Some claim that even chocolate may be included. I’ve never use chocolate but, who knows? In Italy, agradolce is served over rigatoni or other wide noodles and, sometimes, lamb. In my recipe I’m paring it with broiled eggplant.  My wife claims this is the best eggplant recipe she’s ever tasted. And, Holly, my beloved, is a nuanced critic. She takes her cuisine seriously. And if she says it’s the best, then it is. No argument.

Let me add that the French, not to be outdone, have their own version of the dish, aigredoux. I’ve never tried the French version, but I assume it’s just as good.

This time around, I served the dish with couscous and avocado. If desired, you can use any favorite grain or, as noted, pasta.

EGGPLANT AGRODOLCE

Ingredients:

4-5 baby eggplants, rinsed and sliced in halve
Olive oil, divided 2 tablespoons each
¼ and ½ teaspoon salt, divided
½ cup red wine vinegar
3 tablespoons honey
2 tablespoons raisins
1 clove garlic, peeled and crushed
¼ teaspoon cayenne pepper
2 tablespoons chopped fresh mint

Instructions:

1. Preheat broiler to high. Meanwhile, combine 2 tablespoons olive oil and ¼ teaspoon salt. Brush the eggplant halves on both sides with this mixture. Set aside.
2. In a small saucepan, combine the remaining  2 tablespoons olive with ½ teaspoons salt, red wine vinegar, honey, raisins, garlic, and cayenne pepper.  Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until reduced to ½ cup, 10 to 12 minutes. Remove from heat, discard garlic, and cover.
3. Broil eggplant slices, turning once until softened and slightly charred, about 6-8 minutes. Transfer to a large bowl or serving dish, drizzle with the agrodolche sauce, and toss to coat. Sprinkle with the chopped mint and serve.
Yield: 4 servings or more

 

 

CHULETAS CON AJO Y CONDIMENTOS

December 4, 2019 / / 1 Comment

This is a very simple and quick recipe, if you adhere to the time constraints when marinating the pork chops. In the Rivera family we especially liked spicy marinated pork chops. This is basically savory pork loin chops with garlic and herbs. Initially, we did not add red pepper to it, Then someone decided to do it and it became the norm in our crowd.  However, if you like your pork chops on the mild side, you can cut back on the red pepper. It’s all a process of experimentation.

In our clan, we normally served this dish with yellow rice. But you can do it (as we did this time) with baked potatoes and a side vegetable. Out choice for the veggie was boiled carrots with a drizzle of honey or maple syrup for added flavor.  But, it can be any vegetable: green beans, sweet peas, brussel sprouts, you get the idea.

CHULETAS CON AJO Y CONDIMENTOS
(Pork Chops with garlic and herbs)

Ingredients:

4 pork loin chops (about 2½-3 pounds)
3 cloves garlic, peeled and minced
1 tablespoon ground cumin
½ teaspoon salt (optional)
½ teaspoon ground coriander
¼ teaspoon ground red pepper
¼ teaspoon ground black pepper
4 baking potatoes, washed and pricked all over with the times of a fork

Instructions:

1. Place the chops in the freezer until partially frozen, about 20 minutes. Trim off all visible fat.
2. In a cup, combine garlic, cumin, salt, coriander, red pepper and black pepper. Spread mixture thickly on both sides of pork chops. Place on a plate, cover with plastic wrap or aluminum foil and refrigerate from 2 to 8 hours.
3. About 1 hour before serving, place potatoes on preheated 350 degree oven.
4. Place chops on a broiler rack and broil about 4 inches from the heat for 8 to 12 minutes per side, or until the chops are browned and crusty. Be careful not to overcook so they don’t dry out. When ready, serve with baked potatoes and a green of your choice,
Yield: 4 servings.

 

 

 

 

 

ASIAN SHRIMP

December 1, 2019 / / 0 Comments

This is a Thai dish that I’ve had for years. How I acquired it, I can’t remember; but it’s become one of my favorite ways to prepare shrimp. This dish can be served with rice,  pasta, soya noodles or other grain. I serve it with Pad Thai rice stick noodles to retain that Thai flavor. It’s a simple delicious recipe, and it’ll leave you asking for more.

This dish calls for the usual Asian ingredients, oyster sauce and fish sauce (known as Nam Pla). Both ingredients can be found in Asian stores or markets . In fact, these days, they can be found in most urban supermarkets.

ASIAN SHRIMP

Ingredients:

2 tablespoons peanut oil
5 cloves garlic, peeled and minced
3 cups broccoli, rinsed and cut into 1-inch pieces
2 pounds shrimp, cleaned and deveined
1 tablespoon oyster sauce
1 tablespoon fish sauce (Nam Pla)
1 teaspoon brown sugar
½ cup water
2-3 tablespoons sliced scallions

Instructions:

  1. In a wok or large skillet, heat peanut oil over medium-high flame.
  2. Just before garlic turns brown, add broccoli. Sauté for 3 minutes, then add shrimp, oyster sauce, fish sauce and sugar.
  3.  Cook another 2 minutes, add water, cover, lower heat and cook for another 5 minutes.
  4.  Add scallions and serve.
    Yield: 4 servings.

 

 

HOLLY’S MATZO BALL SOUP

November 13, 2019 / / 0 Comments

This is my wife, Holly’s, matzo ball soup.  She got the recipe from a Jewish grandmother she knew in her youth. This venerable grandma did the traditional matzo ball soup, which included the ubiquitous noodles and carrots. The granddaughter of this amazing  lady was a modern type, and she enhanced the recipe by adding such things as wild rice or a wild rice blend (rather than the noodles and carrots).  The recipe then passed down to Holly who made it her own through trial and error.

Since my early days in Spanish Harlem, I have loved matzo ball soup. If you’ve lived in New York city you can’t help but be exposed and influence by it’s Jewish cultural element. I surely did. In terms of restaurants, the best matzo ball soup I’ve had come from two places, the 2nd Avenue Deli (which is now on 1st avenue) and Fine and Shapiro on West 72nd Street. I have been frequenting both places for years. However, nothing compares to Holly’s dish. It’s traditional but different at the same time.  And it’s fulsome, homey comfort food.

You’ll note that in the recipe below, in place of the traditional chicken fat, you can substitute Crisco shortening, vegetable oil or olive oil. It all depends on how health conscious you are.  Whichever you use, it does not affect the flavor of the final product.

HOLLY’S MATZO BALL SOUP

Ingredients:

8 cups chicken broth
2 whole boneless chicken breasts, about 1-1½ pounds each.
2 tablespoons chicken fat, Crisco, vegetable or olive oil
2 eggs, lightly beaten
1 cup matzo meal
2 tablespoons soup stock
1 cup wild rice or wild rice blend
Salt and freshly ground black pepper to taste
1 tablespoon fresh chopped dill or 1 teaspoon dried

Instructions:

  1. In a large pot, bring 4 cups of the chicken broth to a boil. Add whole boneless chicken breasts, lower heat and simmer, covered, until breasts are tender, 1 to 1½ hours.
  2.  While chicken breasts are cooking, make matzo balls:  In a medium bowl, blend oil and eggs. Stir in matzo meal  to egg mixture.  Add 2 tablespoons of the soup sock and mix well. Cover mixing bowl and place in refrigerator.
  3.  Remove chicken from pot, cut breasts into bite-sized pieces, and place back in pot.  Add additional 4 cups broth,   wild rice (or wild rice blend) , salt, pepper and dill.  Again, bring to a boil, lower heat and cook, covered.
  4.  Meanwhile, remove matzo meal from fridge, wet hands and shape mixture into matzo balls. We like them big, so we shape them into the size of golf balls.  They do get bigger when you cook them.  You should have about 8 to 12 balls, depending on size.  Drop balls into stock pot, bring stock back to a boil, lower heat and simmer until matzo balls enlarge and float, about 20-30 minutes.  Remove from heat and serve.
    Yield: 6-8 servings.

SCALLOPS WITH PARSLEY

October 11, 2019 / / 0 Comments

I grew some parsley on a planter over the summer along with some other herbs. I figured that, by now, the herbs, and mainly the parsley, would be gone since we’re heading into Fall. To my surprise, the parsley is still going strong. Which meant I would have to use it real soon or I would lose it to the incoming cold. That’s when I decided to create the following dish, since I like scallops  and had some on hand.  And the result is this gem of  recipe—to which I include some toasted sesame seeds for added flavor. Note that the dish calls for the sesame seeds to be lightly toasted. Simply, in a small saucepan or skillet, add the sesame seeds (no added oil is needed). Cook lightly, stirring over medium heat for 2-3 minutes until they attain  a slight golden color (do not burn).

I combined the dish with linguine; but it can go with any string pasta, be linguine, spaghetti, angel hair, bucatini, you get the idea.  And it’s a dish that you can cook in 15 minutes—I timed the thing to make sure. So you can set it up by boiling the pasta at the same time you prepare the scallops.

SCALLOPS WITH PARSLEY

Ingredients:

8 tablespoons butter (¼ pound)
½ cup fresh chopped parsley
Juice from 1 lemon
Salt and ground black pepper to taste
20-25  sea scallops (cut in half if too large)
3 tablespoons lightly toasted sesame seeds

Ingredients:

  1. Bring 2 tablespoons of water to a boil in a small saucepan. Lower heat whisk in the butter a little at a time until the mixture becomes saucy.
  2.  Add the parsley, lemon juice, salt and pepper. Keep warm over low heat while cooking the scallops.
  3.  Preheat a large skillet over medium heat for 2 minutes. Add the scallops, but do not crowd. Cook without stirring until they brown lightly on one side, about two minutes. Turn and brown on the other side.
  4.  Serve the scallops drizzled with the sauce and sprinkled with sesame seeds.
    Yield: 4 servings

BANANA HALVAH

October 2, 2019 / / 0 Comments

The following recipe is a dessert, and an Indian dessert at that. You may ask, why do I hype an Indian dessert? Simple: because it is delicious and  easy to make. As I’ve discovered, it pays to explore  and discover other cuisines and cultures. That’s the process of growth.

Halvah is a sweet, dense confection popular in India. It could be that it derived from Arabic cuisine and subsequently spread throughout the sub-continent. It can be made from many ingredients, such as tahini (sesame paste), nuts, beans, lentils and vegetables. Our version consist of bananas. You can make this one as sweet as you want, or less sweet, for that matter.  And the sweetener can be plain sugar, cane sugar, honey, or even maple syrup. You are only limited by your imagination.

Now, for this recipe you may use clarified butter, also known as ghee. I’ve discovered that it comes out just as good using regular butter. But, if you’re a traditionalist, an easy way to make clarified butter is: melt 2 cups butter in a heavy pan over gentle heat and cook without stirring until the butter begins to foam. Skim off the foam and continue heating without browning, skimming frequently until the butter stops foaming.  Let the butter cool until the sediment has sunk to the bottom of the pan. Strain the liquid through a cheesecloth or fine strainer into a container. Cover and store in the refrigerator until required.

BANANA HALVAH

Ingredients:

6 large bananas, peeled
3 tablespoons butter or ghee (see recipe above)
1¼ cup water
¾ cup sugar  or honey
½ teaspoon ground cardamom

Instructions:

  1. Cut the bananas into 1-inch pieces.
  2. Heat the butter (or ghee) in a pan over moderate heat and stir-fry the bananas for 4-5 minutes until soft. Remove from heat and smash the bananas with 3 tablespoons of the water. Return to the heat and cook 2-3 minutes more, stirring frequently,
  3.  In a separate pan, dissolve the sugar (or honey) in the remaining water over low heat. Pour the syrup over the bananas and continue cooking, stirring frequently for 15-20 minutes or until the mixture is quite thick. Stir in  the cardamom.
  4.  Spread the mixture into a buttered dish or plate. Allow to cool. Cut into small pieces and chill before serving.
    Yield: 8 servings.

 

i

POACHED FISH – NUYORICAN VERSION

September 19, 2019 / / 0 Comments

One of the easiest methods of preparing fish is by poaching. This is a technique whereby food is cooked by submerging in a liquid such as milk, stock, water or wine. It is perfect for cooking fish since it is a “moist heat” cooking method. The fish is rendered full of flavor and unbelievably tender. The recipe given below follows that pattern. I can it Nuyorican Versian since it encompasses the main ingredients inherent in Nuyorican/Puerto Rican cuisine.

In that vein, this recipe calls for achiote, which is used for coloring and flavoring of dishes, and is very popular in our culture. Achiote is made by cooking 1 tablespoon annatto seeds (found in any Latino or Asian market) in ½ cup olive oil over moderate heat for 5 minutes. The oil will turn a bright-orange red, and the longer it steeps in the oil, the darker the hue. Remove from heat. Let it cool, then strain into a glass jar or container, cover and refrigerate until ready to use.  Now, for those who don’t have the time or inclination to prepare achiote, you can make a short cut by mixing ½ teaspoon ground turmeric in 3 tablespoons olive oil. It will give you the same orange-red coloring.

For this recipe you can use any firm, white-fleshed fillets such as haddock, cod, perch, tilapia, turbot, catfish, bass, turbot or snapper. It even works with blue-fish fillets, so you can give that a try as well.  We served the fillets over risotto, and it was great! But, if you prefer, a veggie side dish and some crusty bread will do nicely, along with a chilled white wine.  Hell, with the wine, drink what you prefer. We are not purists on that realm. My mother, of late memory, would drink her favorite wine, Manischewitz Sherry, with whatever was offered. She was a true individual.

POACHED FISH – NUYORICAN VERSION

Ingredients:

3 pounds firm, white fish fillets of your choice (see above)
10-12 whole black peppercorns
2 cloves garlic, peeled
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh dill or ¼ teaspoon dried
½ teaspoon salt (optional)
3 tablespoons olive oil
2 tablespoons achiote
¼ cup dry white wine
½ cup water

Instructions:

1. Rinse fillets under running water and pat dry with paper towels.
2. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil.
3. Rub fish fillets with the seasoning. Brush with the achiote.
4. Place fish in  a heavy saucepan of fish poacher. Add white wine and water. Bring to a boil. Lower heat and simmer, covered, for about 5 minutes.
5. Carefully remove fish using a pancake turner or spatula and serve.
Yield: 4 servings.

 

 

 

PESCADO EN ESCABECHE – REDUX

August 30, 2019 / / 0 Comments

On a prior post (04/15/14) I gave a recipe on Pescado en Escabeche (Nuyorican pickled fish).  I’m always on the lookout for escabeche recipes, and this one has a slightly different twist. It’s a pickled fish recipe that uses fish fillets instead of fish steaks, which was the traditional way we did back on the block. In this recipe any white, firm fleshed fish fillets can be used, be it haddock, cod, turbot,  halibut, pollock, grouper, even sole. But the marinade is different. It contains, among other things, orange juice and dry mustard.

In my family’s escabeche, we served it with steam rice and/or plantains. The same accompaniment goes this effort.  And it also makes great sandwiches. What we liked about escabeche was that it’s  a great summer dish. You cook the fish in the morning, place it in the marinade, and then have it at dinner at room temperature. Enjoy.

PESCADO EN ESCABECHE – REDUX

Ingredients

2 pounds fish fillets (see above), cut into 2-3 inch pieces
Salt to taste
3/4 cup salad oil
1 cup all purpose flour

Dressing:
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons orange juice
2 tablespoons white vinegar
2 cloves garlic,  peeled and minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon white pepper

Garnish:
2-3 lemon slices
1/2 cup black olives
1 tablespoon fresh chopped parsley

Instructions

1. Wash fillets under cold running water and pat dry with paper towels.
2. Season fish with salt. In a large heavy skillet, heat the oil. Dredge fish in flour, shaking off excess. Cook the fish 2-3 minutes per side, until golden brown. Depending on size of skillet, you may have to do this in batches. Arrange fish in a shallow serving dish.
3. For the dressing, in a small bowl combine all ingredients. Beat with a fork until well blended.
4. Pour dressing over fish, and let stand at least 1 hour before serving. Garish with lemon slices, olive,  parsley, and serve.
Yield: 4-6 servings.

 

 

 

 

 

 

 

 

KOFTA CURRY – INDIAN MEATBALS

August 27, 2019 / / 0 Comments

The formal name for this dish is Kofta Curry. But we call it, Indian Meatballs, and it fits. Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent. Who knew that Indian cuisine had meatballs? In its basic form, koftas are balls of minced or ground meat (beef, pork, chicken, lamb) mixed with onions and spices. I’m told they are also very popular in the Middle East, where lamb predominates. Even the Greeks have a vegetarian version called hortoketftedes.  Let me add, koftas make great sandwiches. If it’s for dinner, the usual accompaniment is boiled rice.

In the recipe given, you can add as much or as little curry powder as you like. I found that, among my Anglo friends, two teaspoons, one each for the kofta and curry sauce, is enough. For a dish more in tune with the Indian palate, then two teaspoons for the meatballs and two tablespoons for the sauce  is more like it.

So, have a change from the usual spaghetti and meatballs. Do it the kofta way.

KOFTA CURRY
(Indian Meatballs)

Ingredients:

1 to 1½ pounds ground pork, beef or lamb
1 medium onion, finely chopped
2 teaspoons curry powder (you can use less, see above)
Salt to taste
Pinch of pepper
1 egg, beaten
Oil for frying

Sauce:
1 medium onion, chopped
3 tomatoes, chopped
2 tablespoons curry powder (you can use less, see above)
1 tablespoon flour
2/3 cup beef stock or bouillon
Salt and ground black pepper to taste
Chopped fresh mint for garnish (about 2 tablespoons)

Instructions:

  1. In a medium bowl, mix together the ground meat, onion, curry powder, salt and pepper.  Bind the mixture with the beaten egg.
  2.  Divide the mixture ito 16 portions, more or less, depending on size, and shaping each one into a ball with floured hands.
  3.  Heat sufficient oil to cover the base of a frying pan or skillet, and fry the meatballs, turning occasionally until they are brown on all sides. Remove from the pan with a slotted spoon and keep warm.
  4.  In the same pan, fry the onion and tomatoes on medium heat for about  minutes. Add the curry powder and flour, and cook for 2 minutes more. Blend in the stock, salt and pepper. Cover and simmer gently for 30 minutes, turning occasionally.
  5.  Sprinkle with chopped mint to garnish. Serve with boiled rice.
    Yield: 4 servings.

 

 

 

 

Older posts Newer posts

Menu

© 2025 Oswald Rivera

Theme by Anders Noren — Up ↑