Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 39 of 83)

SALMON FILLETS DIJONNAISE

When you hear the reference “Dijonnaise,” in cooking,  it simply refers to a blend of Dijon mustard, usually mixed with mayonnaise. But it can also be a blend with other ingredients.  The recipe that follows, Salmon Fillets Dijonnaise,  I’ve had for a while. I think it came out of a newspaper section generations ago when I first became interested in continental cuisine. The interesting thing is that it doesn’t use Dijon-style mustard, but powdered mustard. And it’s still called  “Dijonnaise-style.” A bit of semantics there.

I’m sure the recipe can be done with any type of fish fillets but, honestly, I prefer it with salmon, either fillets or steaks. It doesn’t mask the natural salmon flavor. It enhances it and makes it come alive.

So, here it is, kiddies.  This time around I served the recipe with Israeli couscous (also known as pearl couscous).  You can serve this beauty with greens, veggies, potatoes, whatever. It won’t disappoint. Add a good, chilled white wine or rosé, or ale, and you’re set for a delicious meal.

SALMON FILLETS DIJONNAISE

Ingredients:

4 salmon fillets, 4-6 ounces each, or one large salmon fillet (about 1½ to 2 pounds)
1 tablespoon + 1 teaspoon all-purpose flour
¼ teaspoon powdered mustard
¼ teaspoon crushed fennel seeds
2 tablespoons milk
3 tablespoons olive oil

Instructions:

1. Rinse fillets under cold running water and pat dry with paper towels.
2. In a shallow dish, combine flour, mustard, and fennel seeds.
3. Brush fillets evenly with milk, then dip in flour mixture to coat.
4. In a large skillet, heat olive oil over medium heat, and cook fillets (sprinkled with remaining flour mixture) until golden-brown on both sides or until fish flake evenly when tested with a fork (abut 5-7 minutes). Transfer to a platter and serve.
Yield: 4 servings.

 

 

ZUCCHINI SALAD

Summer is zucchini time, what some call summer squash (as opposed to winter squash). Any amateur gardener knows how prolific the little suckers can be. Thus we have an abundance of zucchini, and an abundance of hot weather. Combine the two for better affect when  the humidity is high, and you got Zucchini Salad.

Initially, when I prepared zucchini salad I would use regular mayonnaise and, maybe, a touch of olive oil. Then I discovered Herb Mayonnaise and the rest, as they say, is history. With a crusty loaf of bread and a good white wine or even a rosé, and you have a great summer meal.  Buen Gusto.

ZUCCHINI SALAD

Ingredients:

1 pound zucchini, peeled and coarsely grated
Salt to taste (optional)
Herb Mayonnaise (see below)

Herb Mayonnaise:
2 tablespoons mayonnaise
¼ cup plain yogurt
1 tablespoons fresh chopped parsley or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 teaspoon chopped fresh dill or ¼ teaspoon dried
1 tablespoon snipped fresh chives or 1 teaspoon dried
Fresh black pepper to taste

Instructions:

  1. Spread grated zucchini on 3 layers of paper towels, sprinkle with salt and let stand 1 hour.
  2.  Meanwhile, prepare Herb Mayonnaise by stirring together all ingredients in a large bowl. Add zucchini to herb mixture and stir to mix. Spoon into a serving dish and serve.
    Yield: 4 servings.

 

 

 

 

 

 

GRILLED MAPLE CHICKEN

This recipe is similar to the one I posted on 09/04/18, Grilled Chicken Wings. Both include Maple syrup and/or honey. This time it’s a whole chicken that’s being grilled. However, the chicken is cut into six serving pieces. it’s not just chicken wings.  I like chicken wings, but I prefer this recipe overall. This is a grilled dinner for 4 people. And you can serve it with any sides of your choice be it grain or vegetable. We  served it with grilled potatoes and zucchini, and it was perfect.  Pair it with a fruity ZInfandel or light red (like a Valpolicella or Gamay) or even a good brown ale, and you’re in heaven.

GRILLED MAPLE CHICKEN

Ingredients:

1 fryer chicken, about 3 to 3¼ pounds
1 tablespoon fresh chopped oregano leaves, or 1 teaspoon dried
2 teaspoons  garlic powder
Salt and black ground pepper to taste
3 tablespoons olive oil
Maple syrup

Instructions:

  1. Cut chicken in half, then cut away drumsticks, and cut remaining chicken pieces in half. You should have 6 pieces in all.  Rinse pieces under cold running water and pat dry with paper towels.
  2.  In a small bowl, combine oregano, garlic powder, salt, pepper, and olive oil. Rub chicken pieces with the seasoning. Place chicken in a large zip-lock bag and refrigerate for 4 hours or, preferably, overnight.
  3.  Remove chicken from zip-lock bag and boil for 10 minutes. Star a charcoal or gas grill and preheat. Fire should be moderately hot and rack should be about 6 inches from source of heat.  Brush chicken parts liberally with maple syrup. Place on grill and cook, grill closed, for about 5 minutes on each side.  Remove from heat and serve immediately.
    Yield: 4 servings.

AVOCADO CRAB LOUIS

It’s still a scorcher out there, and the summer ain’t over yet.  So how about preparing the “King of Salads,” Crab Louis (also known as Crab Louie). It features crabmeat and the recipe itself, culinary historians state, dates back to the early 1900s. No one knows the exact date of its creation, but it was being served in prominent San Francisco restaurants by 1908. The version we feature is Crab Louis with avocado an an addition. The recipe itself is from a cookbook, The Book of Salads (HP Books) which was published in 1989. The book was a gift from a fellow martial artists who knew of my interest in cooking and dining. The only change I made in the recipe is that I added tomato wedges for more variety and color.

AVOCADO CRAB LOUIS

Ingredients:

Seafood Sauce (see below)
8 oz. plain white crabmeat, flaked (equal to two 4 oz. cans)
2 medium avocados
Juice of ½  Lemon
Fresh chervil sprigs
1 medium tomato, cut in wedges

Seafood Sauce:
¼ cup mayonnaise
1 tablespoon ketchup
½ teaspoon Worcestershire sauce
¼ cup half and half
2 teaspoons lemon juice
Dash of dry sherry
Pinch of red cayenne pepper

Instructions:

1, To prepare seafood sauce: place all sauce ingredients in a bowl and blend well (or do it in a blender).
2.  Fold crabmeat into sauce. Pit, peel and slice avocados, then sprinkle with lemon juice to prevent discoloring.
3.  Place crabmeat in center of a serving platter, and arrange avocado slices and tomato wedges around it. Garnish with chervil sprigs and serve with crusty bread. If desired, you can also arrange the avocado/tomato on 4 individual plates, garnish with chervil, and serve.
Yield: 4 servings.

SPINACH-GARBANZO SALAD

It’s as hot as you know what. The heat wave if infesting almost the entire country. These are salad days. No heating up that kitchen stove. Instead, how ’bout a nice Spinach-Garbanzo Salad. By garbanzo, I mean chickpeas, as they are called in these parts. With a nice chilled white wine (a pinot grigio, or, if you want something a bit sweeter, a nice Rhine wine, perhaps) and a crusty loaf of bread; you’re set. Enjoy the breeze.

SPINACH-GARBANZO SALAD

Ingredients:

1 (15-os.) can garbanzo beans
1 bunch fresh spinach, rinsed and wiped
1 bell pepper (either green, red or yellow) seeded and diced
4 ounces sliced salami (or pepperoni)
Garlic Dressing (see below)
1 large tomato, cut into wedges
Fresh basil

Garlic Dressing:

1/3 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, peeled and finely minced
Salt and  fresh black pepper to taste

Directions:

1. Combine garbanzo beans, spinach, bell pepper and salami slices in a bowl.
2. Prepare garlic dressing and pour over salad. Stir to mix.
3. Top with tomato wedges, garnish with basil, and serve.
Yield: 4 servings

 

 

 

 

 

 

PUERTO RICO ON THE BRINK

If you want to understand what’s going on in Puerto Rico right now regarding the mass protests related to the corrupt Puerto Rican government, read my new book In the Time of the Americans (Indigo River Publishing).  It can all be traced back to the Puerto Rican diaspora, which began with the invasion of the island by the American government in 1898, and continues through to this moment in time, reinforced and intensified by Hurricane Maria and its aftermath.

It’s no secret that the island government is one of the most corrupt in the Caribbean.  Every time I visited my parents in their hometown of Ponce,  widespread resignation to this situation was evident.  My family and their friends took it for granted, “Oh well…what can we do, that’s the way it is.”  Whether Republican or Democrat, those in power shared a tacit agreement that once elected, they were entitled to line their pockets and the pockets of their cronies.  It was a gentleman’s agreement,  understood by all, and it came to a head with hurricane Maria.

The ineptitude and incompetence of the Trump administration was surpassed only by the continued exploitation of the Island.  The diverting of needed food and funds from the populace to those in power was so blatant that it broke through the resignation.  It was no longer hiding underneath a collective forbearance and submission.   Everybody saw it and felt it, whether on the Island or the Mainland.  While supplies rotted on the San Docks, or were siphoned off by those with connections, the people of Ponce, Aguadilla, Salinas, Rio Piedras, and especially those in the hills of Aibonito and similar environs, felt the true horror of what transpired.  Thousands died, not just a few hundred as touted by  IL Duce’s administration.   A lot of folks went without medication, food, and basic hygiene and as the suffering intensified, it galvanized the trenchant resentment that has been building for generations.   Again, if you want to understand the 80+ years of history that has shaped the American presence in Puerto Rico, read my novel.   It is based on the stories my family told around the dinner table year after year, decade after decade, about the gradual Americanization of the Island.

So now we’re at this impasse, with the resentment that has been building up through the decades finally bubbling over with the leaked tweets from the current Rosselló Administration.  The “honorable” governor and his buddies made derogatory comments about women, about those who suffered after hurricane Maria, and about the LBGT community.   Yes, Puerto Rico has been a homophobic society.  That cannot be denied.  It’s no accident that the Governor cast a slur upon Ricky Martin, the pop star.   When I visited my parents in Ponce I witnessed the castigation of lesbians and homosexuals that was so prevalent in most households, and while some may say that there has been change of heart and mind, especially among the younger generations, the stigma persists.

So not only do we have IL Duce’s  administration demonstrating a total disregard for human beings different than they are, but now we also have the Rossello administration demonstrating a total disregard for human beings that are the same as them.  This goes beyond homophobia.  This is about the basic dignity of all Puerto Ricans, no matter whether they are living on the Island or the Mainland.    Right now there are more Puerto Ricans living on the mainland than on the Island, and they are all U.S. citizens.  Following the traumatic aftershocks of Maria, the exodus was astounding, and it hasn’t abated, but it may not matter at all where we choose to live.  There does not seem to be any respect for us in either place.

I have Anglo friends who constantly ask, What do you Puerto Ricans want?  A reasonable question. We want what every American wants: a good job, a safe and clean environment, a chance to improve our lot and that of our children. It is what every American yearns for, indeed what every human being yearns for.  The problem lies with the current U.S.-Puerto Rico partnership, if you can call in that.  Puerto Rico is a Commonwealth, which means that it can govern its localities, but the U.S. has the say on everything else.  Commonwealth status is an amorphous nether region.  We can hold primaries for the Presidency, but citizens on the Island cannot vote for president.   Only those Puerto Ricans living on the Mainland can vote.   Puerto Ricans receive all the federal benefits of those on the Mainland: Social Security, Food Stamps, etc.  However, as U.S. citizens living on the Island, they do not pay Federal income taxes.

That was one of the calling cards of the Commonwealth system: populations can receive benefits without having to pay for them, something that might be worthy of argument until you realize that it doesn’t really make a difference.  The succession of corrupt governments has stolen everything anyway.   In the last status election on the Island, which was controversial to say the least since the Independence party and others boycotted the election, the majority voted for statehood; that is, the majority of Puerto Ricans voted to give up their Commonwealth status and join the economic structure of the other 50 states.   As a Republican, the current governor supports statehood, but why would the U.S. decide to adopt a state riddled with layers and levels of dishonesty and decadence?  And why would Mr. Rossello jeopardize what he claims to support with such reckless and wanton behavior?   Mr. Rosselló, you’re ruining your chances here.

To his credit, Mr. Rosselló has admitted that he screwed up.   But when asked if he will resign, or clean up his administration, he gives vague, non-committal answers.  When 150,000 people on a Caribbean island march on your governmental residence, demanding that you step down, perhaps you should heed their call.   Based on the Island’s collective response, saying that you made a mistake could be considered quite an understatement.  IL Duce’s  response to Rossello is “I told you so.” This is yet another example of blaming the victim.  It’s business as usual, and the Puerto Rican people are caught in the cross hairs.

HAM SKILLET DINNER

This is a quick meal cooked in a skillet for all you lovers of ham. In my family we don’t eat as much ham as we use to. I remember back in the olden days, ham was more prolific. It was a matter of economics. A ham steak was a cheap meal. But, now and then, I indulge my yen for a good ham steak. And this is the easiest way to do it. For the dish given, you’ll need a large ham steak, about 1-inch thick, and preferably maple and sugar cured. The rest is, as they say, a cinch.

HAM SKILLET DINNER

Ingredients:

1 large ham steak, about 1-inch thick
3 tablespoons butter
2 large potatoes, unpeeled, sliced thin
1 medium onion, peeled and sliced thin
Salt and fresh ground pepper to taste
½ cup chicken broth

Instructions:

  1. Heat butter over medium-high flame in a large skillet.
  2.  Add potatoes, onion, salt, pepper, and chicken broth.
  3.  Bring to a boil, cover, lower heat and simmer for 20 minutes.
    Yield: 4 servings.

 

CHULETAS EMPANADAS (Breaded Pork Chops)

This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare  breaded pork chops in one of two ways. One method is to apply the breading  and then bake slowly in a medium oven (350 °). The other way is listed in the recipe given. Here, lean pork chops are required, about ½-inch thick. They’re lightly pounded, breaded and then cooked in oil. Back on the block, breaded pork chops were usually served with a salad or yellow rice. But, you’re not confined to any mandatory accompaniment. In this instance we served our pork chops with pierogies. Yes, pierogies. The renowned dumplings of Eastern European origin normally filled with meat, vegetables or cheese. Remember, my friends, never be afraid to experiment. The results may amaze you.

Note that in traditional Puerto Rican cuisine, the herbs are crushed in a mortar and pestle.  I’ve been using one forever; and they can be found these days in any culinary shop, hardware store, or even supermarket. They are constructed of metal (usually aluminum), cast-iron or wood. I prefer the wooden ones since, over time, even after washing, the wood is infused with the herbal fragrance

CHULETAS EMPANADAS
(breaded Pork Chops)

Ingredients:

8 lean pork chops, ½-inch thick, about 1½ pounds
10 whole black peppercorns
2 cloves garlic
1 tablespoon oregano
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon vinegar
2 eggs, lightly beaten
2 cups bread crumbs
Vegetable oil for frying

Instructions:

1. Rinse chops under cold running water and pat dry with paper towels.
2. In a mortar, crush peppercorns, garlic, oregano and salt. Add olive oil and vinegar, and mix.
3  Place chops between two sheets of plastic wrap and pound lightly with a mallet.
4. Rub seasoning into pork chops.
5. Dip each chop into the beaten eggs, then coat with bread crumbs, pressing bread crumbs on both sides with heel of hand.
6. Heat oil in a large skillet or frying pan and cook pork until golden brown (about4-5 minutes per side). Drain on adsorbent paper towels.
Yield: 4 servings.

 

 

 

GRILLED MAPLE-SPICED STEAKS

Grilling season again, in full flower. One of my favorites is grilled steaks; and since I have some maple syrup on hand, why not maple-spiced grilled steaks? In terms of the meat used, it could be boneless rib-eye, strip steak, T-bone, flank steak, skirt steak, or even filet mignon. If it’s strip steak, it should be about 12-ounces each, if it’s filet mignon, it should be 8-10 ounces each. If it’s T-bone or rib-eye, it should be at east 1½-inch thick. Whatever cut you use, figure it this way, your steak is done when it reaches 125-160 degrees F.  Using a digital meat thermometer, 125 degrees is rare, 145 is medium, and 160 is well done. Your choice.

Back in my salad days, my grilling would invariably be chuck or flat iron steak. It was a matter of economics. But, you know what? I still like cooking with those. What I discovered with these humble cuts of meat is that the longer you marinate them, the better they will be. So, for the maple-spiced steaks, spiced them up, placed them in a zip lock bag for 2-4 hours, better yet, overnight, and then grill. I am a Philistine, a barbarian, if you will, and I still prefer these cuts when they are cooked to perfection.

Ingredients:

4 steaks of your choice
Olive oil
Maple syrup
Salt and ground black pepper to state
2 tablespoon Fresh chopped oregano or 2 teaspoons dried

Instructions:

  1. About 15-20 minutes before grilling, remove the steaks from the fridge and let sit, covered, at room temperature.
  2. Brush steaks on both sided with olive oil, then with maple syrup. Season liberally with the salt, pepper and oregano.
  3. Heat your grill to high. Place steaks on grill and cook until golden brown, about 4-5 minutes. Turn and cook for 3-5 minutes more for medium rare (135 degrees F.), 5-7 minutes for medium (140 degrees F.), and 8-10 minutes for medium-well (150 degrees), or longer for well-done.
  4. Transfer the steaks to a cutting board or platter and let rest 5 minutes before slicing. This allows the juices to absorb into the meat, ensuring better flavor.
    Yield: 4 servings

HERBED OYSTER MUSHROOMS AND FARRO

I am always on the lookout in my local farmers market for oyster mushrooms. I discovered them a few years ago, and fell in love with the suckers. I found some recently and decided that was going to be the dinner for that day. Then, an epiphany occurred. Lately, I have grown very fond of farro, a particular grain gaining popularity in the U.S. Farro is one of the oldest cultivated grains to come from the Middle East. Lucky for us, it’s now grown in Italy. So, I decided, why not oyster mushrooms over farro? And that’s the recipe given below.

Oyster mushrooms have a hearty, meaty flavor that reminds some of yes, chicken. Farro, which is shaped like rice, has a nutty flavor. So, why not combined the two? Well, the result, as Anthony Quinn would say in the movie Zorba the Greek, was splendiferous! Judge for yourself. And, if you can’t find oyster mushrooms, other varieties will do. You’re only limited by your imagination

HERBED OYSTER MUSHROOMS AND FARRO

Ingredients:

1½ cups farro
3 cups chicken broth or water
1 pound oyster mushroom, cut into evenly sized pieces
I medium onion, peeled and thinly sliced
2 cloves garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and ground black pepper to taste

Instructions:

  1. Rinse faro under cold running water. Place in a medium pot or pan with the chicken broth or water. Bring to a boil. Reduce heat and simmer, covered, for about 30 minutes or until grains are tender. Drain off any excess water.
  2. Meanwhile, rinse oyster mushrooms under cold running water, and pat dry with paper towels. Heat olive oil in a large skillet over medium-high heat (I prefer cast-iron).
  3. Add onion and sauté until translucent, about 1-2 minutes. Add mushrooms and spread out in a single layer in the pan. Cook, undisturbed until they start to brown, 3-5 minutes.
  4. Stir the mushrooms, and cook another 3-5 minutes until browned all over.
  5. Add garlic and oregano. Reduce heat to low and cook until they are dark brown and slightly crisp, about another 4-5 minutes more. Season with salt and pepper.
  6. Place farro in serving dish, topped with mushrooms.
    Yield: 4 servings or more
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