Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 47 of 83)

Croquetas – Spanish Croquettes

August 15, 2017 / / 0 Comments

Croquetas is one of the most popular tapas dish in Spanish cuisine.  They are very common in bistros in Spain, where they are enjoyed as a tidbit with dry sherry. In my family we savored them, but not as tapas appetizers. We made them as big as meatballs, to be served as an entrée.

Croquetas are usually accompnied with aioli, a Mediterranean sauce made with garlic and olive oil. In our version we add mayonnaise.

So, add a little Iberian flare to your dinner. Other than sherry, the dish goes great with any dry white wine, or red, for that matter. In our family, we never stood on ceremony where the wine was concerned—whatever you liked, was okay.

 CROQUETAS

1 package (12-oz) bacon
1 medium onion, chopped
1 red medium apple, chopped
3/4 cup
1/2 stick unsalted butter
3 cups milk
Salt and freshly ground pepper to taste
3 eggs
1 cup flour
1 cup breadcrumbs

Aioli

1/4 cup mayonnaise
1 teaspoon roasted peppers
Juice of half a lemon
Salt to taste

           1. In a medium skillet, add the bacon and onion and cook over medium heat until the onions are soft and
translucent, about 5-7 minutes. Add the apple and cook until it begins to release water, about 4
minutes. Whisk in the butter and cook until melted. Add 3/4 cup flour and cook for about 2 minutes. Add the
milk, a little bit at a time. Cook, whisking constantly, until the flour absorbed, about 3-4 minutes. Transfer
the mixture to a medium bowl. Cover with plastic wrap and place in the fridge to chill.
2. Meanwhile, make the aioli: in a medium bowl, mix the mayo, roasted peppers and lemon juice. Season  with
salt and pepper.
3. In a medium bowl, whisk the eggs. In another medium bowl, add the 1 cup flour. And in a third bowl, add the
breadcrumbs. Remove the mixture from the refrigerator. Using your hands, form into balls.  Again, we like
them big, about 1 1/2 to 2-inch rounds. Dip each ball into the flour, the eggs, and the breadcrumbs.
4. In  a large saucepan add enough vegetable oil to come four inches up the side of the pan. Or you can use any
deep fryer (we use a Fry Daddy). Heat the oil until very hot, add the breaded balls and fry until golden brown,
about 1 1/2 to 2 minutes. You may have to do this batches since they are large  croquetas. Using a slotted
spoon, transfer the croquettes to paper towel-lined platter. Continue until all are fried. Serve hot with the aioli.
Yield: 4-6 servings.

 

 

 

 

 

 

 

 

 

 

Pork Tenderloin

August 14, 2017 / / 0 Comments

 Pork tenderloin is perfect when roasted or slow cooked on the stove in a rich sauce. Since it’s still grilling season, I decided to try it that way. My fear was, how do I get juicy tender meat on a grill and not a charred slab with a raw interior? I know friends who have tried grilling pork tenderloin and it doesn’t come out right. On the stove-top that’s no problem, slow cooking will always get you tender meat. I figured the only way this could be accomplished was by using  lower than usual heat, and constant turning of the meat.

Turns out the technique was okay. I got a well-seared meat where the interior was fairly cooked. Now, I use a gas grill. How this will turn out on a charcoal grill, I do not know. Perhaps someone can try it on a charcoal grill and let me know how it comes out. Also, I decided to add a simple spice rub with maple syrup, cumin and coriander. This is optional. You can use whatever seasoning desired, even plain salt and pepper will work. You can also substitute honey for the maple syrup.

This time of year, zucchini is plentiful. Thus, I cooked a bunch of zucchini with the thing. If desired, you can grill whatever veggies come to mind. However, when using potatoes, I’ve discovered it’s best if they’re cut no bigger than half inch rounds.

GRILLED PORK TENDERLOIN

1 teaspoon salt
1 tablespoon maple syrup or hone
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 pork tenderloins (about 12-16 ounces)
2 medium zucchini, sliced into 1/2-incg round
Olive oil

  1.  In a small bowl combine salt, maple syrup, cumin and coriander.
  2.  Rinse  pork tenderloins and pat dry with paper towels. Rub spice mixture evenly on both tenderloins.
  3.  Turn grill to high, using all burners. Cover, and heat until hot, about 15 minutes. Leave primary burner on high, but turn off other burners.
  4.  Place tenderloins on oiled cooking grate. Cover and cook , turning every 2-3 minutes, until browned on all sides, about 8-9 minutes.
  5.  Brush zucchini  slices with olive oil. Move tenderloin to cooler side of grill. Place zucchini on hotter middle center of grill. Cover and cook until charred and softened, about 5 minutes. Continue turning tenderloins every 2-3 minutes. Once pork registers 140 degrees on instant read thermometer, it’s done. It could be you may have to remove zucchini before pork is done. Once both tenderloins and zucchini reached desired level of doneness, remove from grill. Place zucchini on a plate, and tenderloins on a carving board. Tent pork with aluminum foil and let rest 8 minutes.  Slice about 1/2-inch thick and serve with zucchini (or any other veggie desired)
    Yield: 4-6 servings.

 

 

Steak Salad

August 6, 2017 / / 0 Comments

Summertime is salad time. But one gets tired of the usual greens topped with dressing. So, how ’bout a steal salad? That’s right: a Steak Salad. If you like steak and who doesn’t? (Unless your a vegan). And if you like salads, this is tailor-made.

Now, for a steak salad you can use whatever steak meat you like, even chuck steak—which is perfect for this entrée, since the meat is cut thin and doesn’t need prolonged cooking. I used top round; but want to go with something fancier, no problem. The carnivores in your family will love this dish, even if it is a “salad.”

 STEAK SALAD

1 large potato, scrubbed but not peeled, cut into  1/2 to 1-inch chunks
2 tablespoons red wine vinegar
Juice of half a lemon
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/4 cup olive oil
1/2 cup sour cream
3/4 cup crumbled blue cheese (can substitute mozzarella, if desired)
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1 1/4 pounds steak,  about 1 to 1 1/2-inches thick
2 tablespoons fresh chopped oregano or 1 tablespoon dried
1 package spinach, rinsed and dried
2 large tomatoes, cut into small chunks
2 medium zucchinis. sliced into rounds, then each round sliced in half

  1. Place potatoes in a medium pan with water to cover, and boil until tender (5-6 minutes, depending on thickness of potato chunks).
  2.  Meanwhile, while potatoes are cooking, whisk together in a small bowl the vinegar, lemon juice, Worcestershire sauce and garlic. Add the olive oil slowly in a stream, whisking it in. Whisk in the sour cream and stir in the blue cheese. Add salt and pepper to taste. Set aside.
  3.  Season steak on both sides with salt, pepper, and oregano. Heat 3 tablespoons olive oil in a large skillet over high heat. Add steak and cook for 5 minutes on each side for medium rare (longer for medium or well-done). Transfer the steak to a platter and let it rest for about 8 minutes. Add any juice from the steak skillet to the blue cheese dressing.  Slice the steak very thinly at an angle across the grain.
  4.  In a a large salad bowl, combine the spinach with the tomatoes and zucchini. Add the salad dressing and toss the salad. Top with the steak slices.
    Yield: 4 to 6 servings.

 

 

 

 

Mushrooms and Sausage

July 21, 2017 / / 0 Comments

Two of my favorite edibles are mushrooms and sausage. So why not combine the two?  And here it is, the dish given below. I added a sweet note by adding raisins and, instead of the usual dry wine as a stock, I decided on a sweet wine: it could be sweet sherry or even muscatel. Remember, back in the Bowery, the old days, when cheap  muscatel was the favorite of the old drunks? Those days are gone—you can’t afford the rents in the Bowery these days unless you’re rich.  I wonder what the old rummies are drinking now?

In this entrée, in terms of mushrooms, any wild mushroom, such as chanterelle, is preferred. I used a combination of crimini and shitaki.

MUSHROOMS AND SAUSAGE

3 tablespoons olive oil
1 pound mild pork sausage, casing removed, cut into 1-inch rounds
1 medium red onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
1/4 cup sweet sherry
1/2 pound  wild mushrooms, cut into 1-inch  pieces
3 fresh thyme sprigs
1 bay leaf
2 tablespoons raisins
2 tablespoons pine nuts
Salt to taste
2 tablespoons flat-leaf parsley, chopped
Juice of 1/2 lemon
1 bunch fresh leaf parsley, rinsed and dried (can substitute curley endive or chicory, if desired)

  1. Heat 2 tablespoons olive oil in a large pan or skillet over medium heat. Add sausage and brown on all sides until cooked through, about 4 minutes. Transfer sausage to a plate and set aside.
  2.  Reduce heat to low, add onions and cook, stirring, until onions are soft and translucent, about 5 minutes. Add garlic and cook 2 minutes more. Increase heat to high and add wine. Cook until alcohol evaporates. about 30 seconds.
  3.  Reduce heat to medium. Add mushrooms, thyme and bay leaf.  Cook until mushrooms brown, 3-4 minutes. Return sausage to pan; add raisins and pine nuts. Cook, stirring, until nuts are toasted, about 2 minutes.  Stir in parsley. Remove  pan from heat.
  4. In a small bowl, whisk remaining 1 tablespoon olive oil with lemon juice. Season with salt, and toss lettuce with enough dressing to coat lightly.
  5.  You can serve the mushrooms with sausage on a large platter atop the red leaf lettuce. Or you can divide mushrooms and sausage  with salad on  four individual plates.
    Yield: 4 servings.

 

 

 

 

Chuletas A La Parrilla – Grilled Pork Chops

July 12, 2017 / / 0 Comments

This is the Nuyorican way of grilling pork chops. Grilling season  inspires us in the myriad ways of cooking meat. In this one we use the spices traditional to criollo cooking.  For the recipe given you can use bone-in pork chops or loin pork chops. Both will work well, but grilling time may vary.

For this recipe I decided to add grilled plum tomatoes. A good addition to to the meat, and all topped with a tasty vinaigrette.

CHULETAS A LA PARRILLA
(Grilled Pork Chops)

2 tablespoons olive oil
1 tablespoon mustard (pref. Dijon)
1/4 teaspoon freshly ground pepper
1 tablespoon fresh chopped oregano or 1 teaspoon dried
1 tablespoon capers, rinsed and drained
4 pork chops, about 2 1/2 pounds, 1-inch thick
Salt and ground black pepper to taste
4 plum tomatoes, halved
2 teaspoons olive oil

  1. Brush grill with vegetable oil. Preheat grill to medium-high.
  2. In a small bowl whisk together the olive oil, mustard, pepper,  and oregano. Stir in the capers and mix well.
  3.  Season pork chops with salt and pepper. Grill until just cooked through, 5-6 minutes per side.
  4. Meanwhile, brush plum tomatoes with olive oil. Grill, cut-side down until charred, about 2minutes. Turn and grill 1 minute more. Transfer to a plate.
  5.  Serve pork chops with tomatoes and topped with vinaigrette.
    Yield: 4 servings.

 

 

 

 

 

 

 

SHRIMP AND GRITS

May 31, 2017 / / 0 Comments

Two edibles I love are shrimp and grits. Normally we have them as separate dishes: shrimp for lunch or dinner, and grits for breakfast. What if we combined the too? In that vein, I’m told shrimp and grits is a popular dish down south. So I decided to give it a try. Below are two dishes for shrimp and grits. One is basic creamed grits with shrimp; the other is shrimp and grits with spinach. Try ‘em both. See which one works best. With either one, you won’t be disappointed.

 

CREAMED GRITS WITH SHRIMP

1 ¼ cups milk

½ cup instant white grits

½ cup light cream

4 tablespoons butter (about ½ stick)

Salt and black pepper to taste

2 tablespoons olive oil

1 pound raw shrimp, peeled and deveined

¼ cup larger beer (do not use dark beer or ale)

Juice of I lemon

6 cloves garlic, chopped

1 tomato, chopped

2 teaspoons fresh chopped tarragon (or 1 teaspoon dried)

  1. Bring milk and grits to a boil in a heavy saucepan, whisking constantly. Reduce heat and simmer until tender, stirring frequently, about 5 minutes. Stir in light cream and 2 tablespoons butter. Season to taste with salt and pepper. Set aside and keep warm.
  2. Heat olive oil in a medium skillet over medium-high heat. Add 1 onion, finely sliced; and sauté until golden. Add shrimp and cook for 1 minute. Add beer, lemon juice, and garlic. Simmer until shrimp is just opaque in center and sauce is slightly reduced, about 2 minutes. Stir in tomato, tarragon, and remaining 2 tablespoons butter.
  3. You can serve by either placing grits in one large platter topped with shrimp and sauce. Or you can divide grits among 4 plates, each topped with the shrimp.

Yield: 4 servings.

 

 

 

 

SHRIMP WITH GRITS AND SPINACH

2 cups water

2 tablespoons butter

½ cup instant white grits

1 5.2-oz round of Boursin cheese

½ cup grated sharp cheddar cheese

Salt and ground black pepper to taste

1 pound raw shrimp, peeled and deveined

3 cups spinach, washed and rinsed

1 tablespoons fresh chopped oregano (or 1 teaspoon dried)

1 cup grape tomatoes, washed and halved

Parmesan cheese

  1. Bring water and butter to a boil in a heavy saucepan. Stir in grits, return to a boil, lower heat and simmer, stirring frequently until tender, about 5 minutes.
  2. Stir in Boursin and cheddar cheeses, salt and pepper. Add shrimp and cook, stirring, until cooked through, about 4 minutes. Stir in spinach and oregano, and cook until spinach is wilted, about 2 minutes. Garnish with tomatoes, and top with a generous amount of Parmesan cheese.

Yield: 4 servings.

 

 

Pork Chops Al Pastor

April 27, 2017 / / 0 Comments

A dear friend from Florida recently sent me a publication that promotes the American pork industry. The publication, Pork Checkoff Report (Spring 2017), highlighted a recipe, Pork Chops al Pastor with Chipotle Marinade, that garnered my interest. I come from a Hispanic culture that consumes a lot of pork dishes. And, in my family, we favor cooking pork in cast-iron. So the recipe was a perfect follow-up to my last post (Cast-Iron Steak) which sings the praises of cast-iron cooking.The recipe is easy, no fuss, and delicious—the traits I admire most in any dish. Served with Mexican rice and slice avocados, it’s glorious .

For those who have never prepared Mexican rice, it’s very similar to its Caribbean counterpart. A quick preparation would entail: heating 3 tablespoons olive oil in a large saucepan over medium heat. Add 1 cup washed and rinsed long grain rice. Cook the rice, stirring until it puffs up and becomes golden. While rice is cooking, sprinkle with 2 cloves garlic, minced; and 1/2 teaspoon ground cumin. Stir in one small onion, peeled and finely sliced into rings. Cook until the onion is tender. Stir in 1/2 cup tomato sauce and 1 1/2 cups chicken broth. Cover and simmer for 20-25 minutes until rice is done. Remove from heat, fluff with a fork, and serve. That’s it.

Note: the recipe serves two people, but you can double it for four servings (as I did).

PORK CHOPS AL PASTOR WITH CHIPOTLE MARINADE

2 bone in ribeye (rib) pork chops, 3/4 inch
3 tablespoons olive oil

CHIPOTLE MARINADE
1 white onion, halved
2 cups pineapple, peeled and cut crosswise into 1/2 inch thick rounds
3 clove garlic, minced
2 teaspoons Kosher salt
1 teaspoon oregano, Mexican
1 teaspoon cumin
2 tablespoons canned chipotle chile in adobo sauce

FOR CHIPOTLE MARINADE:
Combine all marinade ingredients in a large blender and puree until smooth.

In a large bowl, marinate pork chops with the marinade. Cover and chill for at least 1 hour.

Heat a large suate pan with olive oil to medium heat and saute pork chops unil golden, approximately 10-12 minutes (5-6 inches on each side), and chops reach an internal temeperature between 145 to 160 degrees F. (use a digital thermometer).

Serve with Mexican rice, sliced avocados and charred pineapple. 

Cast-Iron Steak

April 19, 2017 / / 5 Comments

To this day, my favorite cooking utensil is cast iron. I know, it has fallen out of favor in recent times due to the proliferation of Teflon and other non-stick appliances. I can understand the convenience of quick cleaning of a pot or pan. Even aluminum and stainless steel sometimes require a degree of elbow grease to get the thing clean. Point taken. But cast-iron is not that hard to clean. Just wash in hot soapy water, using a scrub brush or sponge. Yes, you can use soap on cast-iron. Today’s gentle, modern soaps will not strip away the pan’s seasoning. I’ve been using soap to wash my cast-iron for years, and they’re as beautiful as ever. After washing, wipe clean, and store. Some recommend rubbing a thin film of oil that’s been heated for a couple of minutes.They say it keeps better. My experience is that, after being completely wiped dry, the thing will store forever with or without the film of oil. Some folks recommend cleaning cast-iron with a hefty dose of  kosher salt, and then scrub clean. Honestly, I’ve never tried it this way but, if it works, more power to you.

The other thing I enjoy is a good steak now and then. And cast-iron is perfect for cooking steak. It’s fast, easy, and the results are sublime. The union of two perfect ensembles. Note that with the recipe given, any good cut of meat will do—porterhouse, flatiron, flank steak, whatever. But if you’re short on change and want to do chuck steak, go right ahead.

This time I served the steak with that perennial favorite, potatoes. In this case, parsley potatoes. Simple: boil 2-3 large potatoes until tender, and cut into chunks. Mix 2 teaspoons fresh lemon juice with 1/4 fresh chopped parsley. Toss potatoes with parsley-lemon juice mixture, and you’re set.

CAST-IRON STEAK

1 1/4 pounds of your favorite steak, about 1-inch thick
3 tablespoons olive oil
Salt and ground black pepper to taste
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano

1.  Wash steak under running water and pat dry with paper towels. Season steak with salt, pepper, garlic powder and oregano.
2. Heat oil in a large 10-inch cast-iron skillet over medium-high heat. Add steak and cook 3 minutes. Flip over and cook 2-3 minutes more for medium rare. Remove from heat and let rest for 5 minutes. Slice steak and serve with potatoes.
Yield: 4 servings.

Easter Lamb (with Pineapple)

April 13, 2017 / / 0 Comments

Here we are again, the Easter Holidays. Time to break out the big Easter ham or, in our case, the lamb. In our family, lamb was it for this particular occasion. It was made Puerto Rican style with lots of spices so that it tasted more like pork than anything else (we did the same thing with the Thanksgiving turkey).

This time around, we’re going to try something different: leg of spring lamb with pineapples. It’s a really neat and easy dish to make. Perfect it you’re lucky enough to procure a New Zealand or Australian leg of lamb with its tender and more delicate flavor. I find these variations the best—unless you’re near a farm that raises lamb on  premises. You can find lamb in the frozen meat section of your supermarket, or Caribbean markets where you may be able to find it fresh. Whichever, you can’t go wrong with this dish. Just right for one of the most important and oldest of Christian festivals.

EASTER LAMB (WITH PINEAPPLE)

1 leg of lamb, about 5 pounds
2 cloves garlic, sliced into small slivers
2 tablespoons olive oil
1 tablespoon fresh chopped oregano, or 1 teaspoon dried
Salt and ground black pepper to taste
1 can (1lb. 4-oz) pineapple chunks

1. Wash leg of lamb under running water and pat dry with paper towels.
2. With a sharp knife, make small slits throughout the lamb. Insert the garlic slivers into the slits.
3. Brush the lamb with the olive oil. Sprinkle all over with the oregano, salt and pepper. Place in a covered dish, or wrap tightly in aluminum foil. Place in the refrigerator for at least one hour, or better yet, overnight.
4. Place lamb in a  roasting pan, and roast in a 325 degree oven for 1 hour.
5. Pour undrained pineapple chunks over lamb. Roast 1 1/2 to 2 hours or more depending on desired degree of doneness, basting frequently.
    Yield: 8 servings.

Fish Fillets with Bread Crumbs

April 7, 2017 / / 0 Comments

Breadcrumb crusted fish (or breaded fish) is a popular item these days. You can even find it in fast-food joints with such names as “Filet-O-Fish Sandwich” and “Fillet Fish Sandwich;” and sometimes a place may even own up by calling it a “Fried Fish Sandwich.” Usually served on a bun, these items are sheer killers in terms of health. They average from 350 to 480 calories, and 640 mg. of sodium or more. No matter how tasty, they are heart attacks on a plate.

Making this dish at home is much easier, healthier, and, yes, tastier. It’s an inexpensive way to satisfy your cravings while giving your arteries a break. In the recipe given you can use any firm fleshed fish fillet—cod, haddock, perch, turbot, etc. Wanna splurge, get some fillet of sole. You probably have all the ingredients already in your cupboard. In terms of breadcrumbs, want to be fancy about it—make your own, or use Japanese panko. Anyway, forget about the greasy spoon down the street. Stay home and cook something good.

The usual accompaniment to fish fillets is potatoes and/or greens. True to my Puerto Rican heritage, I serve them with tostones (deep fried plantains). For a good recipe on tostones check my post of 09/09/10. My website (www.oswaldrivera.com – 10/16/16) also offers both a recipe and video on how to prepare fried plantains. Making them ain’t that hard.

FISH FILLETS WITH BREADCRUMBS

1/2 cup fine dry breadcrumbs
2 cloves garlic, finely minced
Salt and ground black pepper to taste
2 tablespoons olive oil
1/4 cup plain Greek yogurt
1/4 cup light or low-fat mayonnaise
Juice of half a lemon
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4-2 pounds fish fillets

1. Preheat oven to 425°F.
2. In a small bowl, combine breadcrumbs, garlic, salt, pepper, and olive oil. In another bowl, combine yogurt, mayonnaise, lemon juice, and oregano.
3. Place fish fillets on a greased baking pan (I prefer cast-iron). Top with yogurt-mayonnaise sauce, and sprinkle with breadcrumbs. Bake fish until fillets are tender and breadcrumbs are golden, about 15 minutes.
    Yield: 4 servings.  
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