Oswald Rivera

Author: Oswald Rivera (page 54 of 83)

Honey Roasted Chicken

October 23, 2015 / Oswald Rivera / 0 Comments

I like cooking with honey. And I have a friend who has access to a genuine beehive. And once in a while he gives me a batch of pure American honey fresh from the hive. There is nothing comparable for creating a marvelous recipe. One of my favorite is honey roasted chicken. It’s one meal I never tired of. Normally I serve the dish over yellow rice. But this time around I served it with farfalle (bow tie noodles).

HONEY ROASTED CHICKEN

1 3 to 3 1/2 pounds fryer roaster, with giblets
8 whole black peppercorns
Salt to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
1/4 cup olive oil
2 cloves garlic, peeled and crushed
1/2 lemon, cut into thin rings
1/2 cup honey

1. Preheat oven to 360 degrees F.
2. Wash chicken under cold running water and pat dry with paper towels. Place in a large bowl.
3. Put peppercorns, salt and oregano in a mortar and pound until crushed.
4. Sprinkle the chicken with the olive oil. Rub the chicken, inside and out, with the seasoning. Stuff the cavity with the lemon and garlic cloves. With kitchen string, tie together the lower parts of the drumsticks to enclose the cavity.5. Place chicken, breast side down, in a roasting pan and roast for 30 minutes.
6. Brush the chicken all over with the honey, scatter the neck, gizzard and liver around it; and roast, breast side up, till golden brown and crisp, about 45 minutes (an instant read thermometer inserted into thickest part of thighs should read 165 degrees).
Yield: 4 to 6 servings.

Rack of Lamb with Cilantro

October 16, 2015 / Oswald Rivera / 0 Comments

On May 15th of this year I did a post on rack of lamb, specifically Nuyorican Rack of Lamb. It was my version of this classic dish with a Caribbean slant. But there are other ways to prepare this type of lamb, obviously. And I was fortunate to acquire another rack. I also had some cilantro in the fridge, and I decided to try another variation. Thus now we have Rack of lamb with Cilantro. It is an elegant and sophisticated dish, but also a quick dinner with style. You dinner mates will not be disappointed.

With this dish, it goes without saying that it’s convenient to buy a rack of lamb that has been specifically prepared by the butcher. And today they can be found in almost any good food market. As always, quick cooking is the trick. The center of the meat should range from pink to red. Overcooking will render grayish, dry meat.

RACK OF LAM WITH CILANTRO

Salt and freshly ground black pepper to taste
2 tablespoons fresh chopped oregano or 1 tablespoon dried
2 clove garlic, peeled and finely minced
1/2 cup chopped fresh cilantro leaves
1 tablespoon olive oil
1 tablespoon butter

1. Preheat oven to 450 degrees F.
2. Sprinkle the lamb all over with salt, pepper, oregano and garlic.
3. Rub the cilantro all over the lamb, pressing evenly on the meat.
4. Drizzle the lamb with olive oil.
5. Place lamb fat side up in a baking dish large enough to hold in one layer (I prefer cast-iron). Roast for 10 minutes.
6. Reduce temperature to 400 degrees. Turn lamb fat side up and roast 15-20 minutes more. Check for doneness (around 135 degrees for medium rare). Let lamb stand 10 minutes before serving. Before serving, rub the lamb with the butter.
Yield: 3-4 servings.

Aloo Ko Achar – Nepalese Potato Salad

October 10, 2015 / Oswald Rivera / 0 Comments

For the record, I am not at all familiar with Nepalese cooking. Or, as it is called these days, Nepali cooking. But I did come across this one recipe from that repertoire that simply enthralled me. That is Aloo Ko Achar. Nepali cooking is a time honored Middle Asian cuisine. And, admittedly, not most of us are ignorant of it, myself included. But when I came across this gem, I was hooked.

Aloo Ko Achar (or Aaloo Ko Achar/ Aalu Ko Achar) is a popular Nepali dish that is normally served as an appetizer or with a main course. I’ve discover, as many have others, that it makes a great vegetarian meal. It’s mainly a spicy potato salad. In some versions it’s pickled potatoes, inclusive of asafoetida powder (heeng) to give it that extra tang. In other variations, cucumber is added to make it a spicy-cucumber potato salad. I decided to experiment by adding onions and tomatoes to it, and the result is the recipe given below. To purists, it may not be a true Aloo Ko Achar, but to my palate it’s a great vegetarian dish which (sacrilege!) can be served over steamed white rice for a great veggie dinner.

ALOO KO ACHAR (my version)

3 large potatoes
1/2 cup sesame seeds
4 tablespoons olive oil
1 teaspoon fenugreek seeds (found in Asian, Indian, or other food markets)
2 green chilies, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon red chili powder (optional, unless you want it real spicy)
Salt to taste
1 medium onion, sliced into thin rings
2 large tomatoes cut into 1/2-inch pieces
Juice of 1 lime
Chopped fresh cilantro leaves for garnish (about 1/4 cup)

1. Cut potatoes into cubes and boil until tender. If organic, do not peel.
2. In a medium pan or skillet (I use cast-iron), roast sesame seeds unto they turn light brown and start to crackle and pop (just like the cereal). Place in a small dish or cup and set aside.
3. In the same pan, heat the olive oil over medium heat. Add fenugreek seeds and cook until seeds turn dark brown (2-3 minutes).
4. Add green chilies and stir fry for about 20 seconds.
5. Add coriander, cumin, turmeric, red chili powder (if using), sesame seeds, and salt. Lower heat and cook for 1 minute, stirring frequently.
6. Add onion, potatoes, tomatoes, and cook 3-4 minutes, stirring frequently.
7. Add lime juice and mix to combine.
8. Garnish with cilantro leaves and serve.
Yield 4 or more servings.

Caribbean Quail

October 4, 2015 / Oswald Rivera / 0 Comments

Quail, is a very distinctive bird, which comes in various sizes. In the store you’ll usually find the smaller coturnix quail. There are bigger quail out there such as the bobwhite and mountain quail; and if you do find them, cooking time will vary. Quail is very common in French cookery where it is noted in such classic dishes as grilled quail ragu. It is also found in Indian, Polish, Portuguese and even in Mexican cooking, such as quail mole (pronounced “moh-ley”) , which includes the famed mole poblano sauce with such ingredients as chili peppers and chocolate. Which set me to thinking, why not add a Puerto Rican twist twist to this delicious fowl? By that I mean using ingredients native to our cooking so that the result is a Caribbean treat. Thus you have the recipe given below.

Since this is a Boricua recipe, I served it with yellow rice. But you can substitute plain steamed white rice, or even serve it with tostones (fried green plantains—check the posting of 9/9/10 for a quicky recipe).

CARIBBEAN QUAIL

4 whole plucked quails, cut in half
1/2 cup olive oil
1/4 cup red wine vinegar
4 tablespoons fresh chopped oregano or 2 tablespoons dried
1 teaspoon salt
3/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon ground allspice
Juice of 1 lemon

1. Wash quails under cold running water and pat dry with paper towels.
2. In a small bowl stir together the oregano, salt, pepper, garlic powder, and allspice.
3. Rub the mixture all over the quails.
4. Place in a covered dish or in a zip-lock bag and refrigerate for at least 1 hour for the flavors to develop.
5. Preheat oven to 500 degrees F.
6. Place in a cast-iron frying pan making sure the quails do not touch each other (to speed the cooking process).
7. Roast from 10 to 15 minutes. The quicker time will render a tasty, juicy quail, but a little bit pink on the inside. I prefer the longer time span which will give a still succulent quail, but more browned and fully cooked. Note that beyond 15 minutes you, might get a dryer bird.
8. Remove from oven. Let rest for 5 minutes, drizzle with the lemon juice and serve over pilaf or yellow rice.
Yield: 4 servings.

Cooking with Bay Leaves

Some folks I know don’t like to use bay leaves in their cooking. I could never figure that one out. I cook with bay leaves all the time. They add an aromatic flavor to dishes that is hard to replicate. Bay leaves go back a long way. They were used by the ancient Greeks and Romans not only as a flavoring but also for medicinal purposes. They were good for soothing an upset stomach, as a diuretic, for treating muscle pain, and even as an insect repellent (that’s right: insect repellent). Today they are used worldwide and are particularly prominent in Classical French cuisine. They are used whole and are often removed from the dish before serving (to prevent choking on the things).

Bay leaves have a tea-like aroma which is great for soups, stews and sauces. Stored in the freezer, they’ll last forever. I prefer dried bay leaves to fresh. I know, this is heresy. But, to me, dried bay leaves rule. Why? Dried bay leaves are usually imported from the Middle East, namely, Turkey. Most fresh bay leaves come from California, and they have a strong eucalyptus flavor that can overcome a dish. Dried bay leaves have a milder flavor and an herbal, floral fragrance similar to oregano or thyme. To my mind, they are better for cooking. In fact, I’m told California fresh bay leaves are not the same as dried. They are two distinct products. So, stick to dried bay leaves—unless you want to end up with an inedible dish which reeks of menthol.

Given below are five dishes using bay leaves. This may give you an idea of its true versatility. If nothing else, the next time you have indigestion, just steep some bay leaves in hot water for a great, soothing tea to quiet your tummy.

BASMATI RICE WITH BAY LEAVES:

Wash 1 cup Basmati rice in cold water, drain. Add rice to 1 3/4 cups boiling water. Add two bay leaves along with a cinnamon stick and 3-4 cardamom pods. Lower heat and cook 15 minutes. Cut off heat and let it sit for 5 minutes before serving (don’t forget to remove bay leaves and cinnamon stick). Note: if desired, you can use jasmine rice as well.

BEANS WITH BAY LEAVES:

In a skillet or fry pan, sauté 1 medium chopped onion, and 2 cloves minced garlic in 3 tablespoons olive oil. Add 2-3 bay leaves and continue cooking until onions are soft and translucent. Add 2 cups canned beans (either red kidney beans, black beans, white cannellini beans, or black eye peas), 2 fresh chopped tomatoes, and 1/4 cup chopped cilantro. Simmer on low heat, stirring frequently for 5 minutes.

CHICKEN WITH BAY LEAVES:

Cook 8-10 bay leaves in a dry skillet until brown and toasted. Then take a whole chicken (or chicken parts) seasoned with pepper and salt, and moisten with some lager beer or white wine (for a richer flavor, you can use brandy or whisky). Wrap the chicken in aluminum foil with a carpet of toasted bay leaves on the bottom and on top. Seal and place in a preheated oven (375 F.) and cook until done (30-45 minutes depending on whether you use a whole chicken or chicken parts).

MEAT PASTA SAUCE:

In a skillet or pan, sauté in oil: 1 medium chopped onion, 2 cloves minced garlic, 4 bay leaves, and 2 cinnamon sticks. When onion is soft and translucent, add 1 pound ground meat (beef, pork, chicken, or turkey). Cook until meat is browned. Add 1 8-ounce can tomato sauce, 1/3 cup dry red wine, and season to taste with salt and ground black pepper. Cover and cook on low heat for 1/2 hour. Remove bay leaves and cinnamon sticks and serve with favorite pasta. If desired, you may add whatever vegetables you like during cooking.

SHISH-KEBAB:

Soak as many bay leaves as needed in water. Then place them on skewers along with the chicken, lamb, beef, veggies, whatever. And grill as you normally would. When done, remove from skewers and discard bay leaves.

Kung Pao Chicken

September 10, 2015 / Oswald Rivera / 0 Comments

Kung Pao chicken is one of those dishes that has filtered into western cuisine during the last generation or so. When I was a kid and the family would trudge down to the Old Wah Kee restaurant in Chinatown, we would have all the traditional Chinese-American dishes (fried rice, chow mein, egg-drop soup, etc.) We never had Kung Pao chicken. That started popping up in later years, and it caught on because it was spicier that traditional Chinese fare. Kung Pao chicken (or Gong Bao, Kung Po) comes from Sichuan cooking that originated in Sichuan Province in southwest China. Sichuan cooking is noted for its use of Sichuan peppercorns, also known as Chinese coriander and used in Tibetan, Nepelese and Indian cuisine as well. The westernize version of the dish (which includes the recipe given) does not use Sichuan peppercorn since it was illegal to import then into the U.S. from 1968 to 2005. The ban solidified the western version and chili peppers are used instead. Also, in my recipe, I have substituted the sugar used in most versions with honey. My contribution to this venerable dish.

During the infamous Cultural Revolution in China (1966-1976), the dish was renamed “Fast-fried chicken cubes” or “Chicken cubes with seared chilies.” Why? The dish was supposedly named after a Quin Dynasty official, Ding Baozhen, and association with the Quin (1644-1912) was considered subversive or politically incorrect. Again, why? Well, psychotic mass murderer Mao Zedong decided to preserve “true Communist ideology” by purging all “bourgeois” elements and traditional “counter-revolutionary” thought from Chinese society. It set back China socially and economically for decades.

Ding Baozhen is an interesting character. Not only was he an official of the Quin government; but he had very bad teeth and he couldn’t chew meat that was tough or thick. So his personal chef prepared for him a meal consisting of finely chopped stir-fried chicken with lost of peppercorn in it. And the dish was born. Let me add that in my version, I serve it over whole wheat pasta rather than the traditional Chinese noodles. It doesn’t hurt to innovate.

KUNG PAO CHICKEN

2 pounds boneless, skinless chicken breasts, washed and cut into 1-inch cubes
2 large egg whites
1/2 teaspoon salt
3 tablespoons sesame oil
3 tablespoons cornstarch
5 tablespoons peanut oil
3 dried red chilies (or more if you want it spicier)
1 7.25 ounce bottle or can unsalted peanuts or mixed nuts
3 cloves garlic, peeled and finely minced
1/2 cup chopped fresh scallions
2 tablespoons chopped fresh ginger
1/3 cup chicken broth (canned is fine)
1/4 cup rice wine or dry sherry
4 tablesppons soy sauce
3 teaspoons honey
2 tablespoons Chinese black rice vinegar (available in most Asian stores)

1. In a medium bowl, mix chicken breasts, egg whites, salt, 1 tablespoon of the sesame oil, and 2 tablespoons of the cornstarch. Set aside.
2. In a small bowl, mix reaming tablespoon corn starch with 1/3 cup water. Set aside
3. Place a large pot or wok over high heat until hot, and add peanut oil. When oil is very hot, add chicken pieces and cook for 3 minutes. Add chilies and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, stirring until lightly browned.
4. Add chicken broth, rice wine, soy sauce, honey, vinegar and remaining tablespoon sesame oil. Mix well to combine, and stir in cornstarch mix. Stir-fry for 2 minutes. Reduce heat to low and let the mixture sit (uncovered) for about 2 minutes more. Mix again, and serve.
Yield: 4 or more servings.

Chick Pea Salad

September 4, 2015 / Oswald Rivera / 0 Comments

The endless summer continues, and cool salads are still the preference. Following that vein, chick peas or garbanzos, as we call ’em, is one of my favorite dishes. Traditionally, we serve chick peas as a stewed bean dish over rice. Everyone these days is familiar with hummus, that versatile appetizer made with chick peas. Chick peas are also great in salads, as in the famous Three Bean Salad. I make a different chick pea salad. Here, it is paired with olives and fennel.

Now, fennel is something that I discovered back in my young manhood. We never heard of it in East Harlem. Once I discovered it, I fell in love with the thing. It is a flowering plant that yields a pale green bulb with a fragrance akin to anise (as in anisette). It is crunchy and slightly sweet, and very popular in Mediterranean cuisine. It’s health benefits are legion. In the past, fennel was used as a cure for indigestion, constipation, and flatulence. I don’t know about its curative effects, but is it high in Vitamin C, fiber and potassium. The thing is good for you.

This is the archetypical summer recipe. No need to light up the stove, or heat anything. Canned chick peas are fine. The whole thing takes less that 20 minutes to prepare.

CHICK PEA SALAD

3 cups chick peas (if canned, rinsed and drained)
2 cloves garlic, peeled and finely minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
18 large black olives, pitted and halved
2/3 cup finely diced fresh fennel
2 tablespoons minced scallions
3 tablespoons chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon black olive paste (available in fancy food shops or stores)
5 tablespoons olive oil
Salt and ground black pepper to taste
1 medium tomato, sliced in 1/2-moon shapes (for garnish)
1 hard-boil egg, sliced (for garnish)

1. Place the chick peas in a serving bowl. Add the garlic, oregano, olives, fennel, scallions and parsley. Mix to combine.
2. In a cruet or small bowl, mix the lemon juice with the olives, olive paste and olive oil. Pour over the chick pea mix and toss gently.
3. Season to taste with salt and pepper, stir to mix again. Garnish with tomato and egg, and serve.
Yield: 6 servings.

Marinated Fish Salad

August 28, 2015 / Oswald Rivera / 0 Comments

It has been a hot, lengthy Summer on the East Coast, and cool salad meals still reign. But one can have just so many vegetable and pasta salads. So how about a fish salad for a change? And I don’t mean canned tuna fish either, or herring in cream. I’m talking a marinated fish salad. In Puerto Rican cuisine the most popular marinated fish is pescado en escabeche or pickled fish. This is fish marinated overnight in herbs and spices and served at room temperature. In our cooking, it’s not actually considered a salad dish as such, but more of a great entrée for summer.

I’ve been experimenting with marinated fish as a genuine salad dish. And this is a recipe I came up with. In pescado en escabeche the fish used is kingfish or swordfish steaks. In this dish I use halibut fillets. But any firm fleshed fish can be had, be it turbot, cod, pollock, haddock, tilapia, even sole. Here, the fish is steamed briefly then marinated in the veggies and spices given; and finally served on a bed of lettuce leaves. With a good hunk of bread, a light white wine or rosé, or even a good beer on a hot day, it can’t be beat.

MARINATED FISH SALAD

1 pound halibut
1 medium green or red bell pepper, cut itno thin strips, then strips cut in half
1/2 cup fresh chopped parsley
1 medium oion, cut into thin strips
1 small cucumber, peeled, seeded, and chopped
2 cloves garlic, peeled and finely minced
Salt and black ground pepper to tatse
1/2 cup olive oil
1/2 cup dry white wine
1/2 cup lemon juice
Lettuce leaves (for sreving with fish)
1 medium tomato, cut into 1/2 moon shapes

1. Wash fish fillets under cold running water and pat dry with paper towels.2. Cut fish into 1-inch cubes. Place in a steamer (either bamboo or other), or in a pan with water barley to cover, and steam briefly until cooked. Allow about 10 minutes per inch thickness of fish. Do not overcook.
3. Place cooked fish in a glass bowl. Add bell pepper, parsley, onion, cucumber, garlic, salt and pepper.
4. Combine remaining ingredients (except for lettuce); and pour marinade over fish-vegetable mix. Marinate for several hours or overnight in the fridge.
5. To serve, arrange lettuce leaves on a plate. Using a slotted spoon, place the fish salad on the lettuce; and garnish with tomato slices.
Yield: 4 servings.

Salad Dressings

August 22, 2015 / Oswald Rivera / 1 Comment

Summertime is salad time, we all know that. The problem has always been salad dressings. Back on the block, when I was coming up, there was no such thing as exclusive salad dressings. It was just plain ole olive oil and vinegar drizzled over the greens. Even in Spanish Harlem in the 50s and 60s this was the norm. Then, like everybody else, we started getting into the fancy individualized dressings: Russian, French, Ranch-Style, 1,000 Island, etc. But, you know what?—in my family it was still the old standby of oil and vinegar.

Now, I know times have changed, and even an old dinosaur like me recognizes that. Still, to me, salad dressings are a goof. Go to the supermarket and you are inundated by every type and blend— everything from the regulars, like Italian, Blue Cheese, Caesar, to Raspberry Walnut, Chipotle Ranch, Guacamole Ranch, Ginger-Mandarin, Lime-Basil, Sun-Dried Tomato, Santa Fe Blend, and specialty premium types like Champagne Dressing and something called “Goddess” Dressing. All well and good. However, most are loaded with chemicals and ersatz ingredients. I discovered long ago that you can make fine dressings at home, and usually with stuff already in your cupboard. I stopped buying the fancy-dan specimens a while back. Plain, good ingredients, and in a few moments of your time you have best, nutritious and delicious backdrop to any salad.

Below are given five of my favorites. Why spend money on pseudo stuff, when you can whip up the genuine article?

BASIC DRESSING
Combine in a small bowl or cruet: 3 tablespoons olive oil, 2 tablespoons vinegar (distilled white, cider or red wine), 1/2 teaspoon mustard (dry or prepared), salt and pepper to tatse. Blend with a fork or small whisk. Stir in 1 teaspoon of crumbled herbs (basil or thyme, or oregano, or parsley, or dill). Place in refrigerator until ready to use.

SESAME DRESSING
In a small bowl, whisk together 1 tablespoon sesame oil, 2 tablespoons vinegar (distille white or red wine). Stir in 2 small thinly sliced scallions, and season with pepper to taste. This is normally used over steamed vegetables or fish.

CREAMY SALAD DRESSING
Combine until smooth in a blender or food processor, 1 medium peeled cucumber, 1 scallion, 2 tablespoons fresh mint, 1 tablespoon lemon juice, and 1 tablespoon sesame tahini.

YOGURT-DILL DRESSING
Combine until smooth in a blender of food processor: 1 cup yogurt, 2 tablespoons fresh dillweed, 1 tablespoon lemon juice, 1/2 small yellow onion or 1 scallion. Chill and serve over cooked vegetables or fish.

TOMATO-TAHINI DRESSING
Stir together in a small bowl until well blended: 3/4 cup yogurt, 1 tablespoon sesame tahini, 1 tablespoon tomato paste, 1 teaspoon soy sauce, 1 teaspoon white vinegar. Serve chilled over toss salad or in tuna, macaroni or chicken salad.

Following in this vein, some friends have asked me how to infuse or flavor olive oil. You know what I mean: you go into a fancy store and you see bottles of olive oil with all kinds of things growing in them. You can have the same affect at home for 1/3 of the cost.

FRESH-HERB DRESSING
Wash and dry a large bunch of fresh herbs (such as basil, cilantro, tarragon, dill, etc.) Fill a bottle with half of the leaves, and then fill with olive oil. For more flavor, you can add some whole peppercorns, 1 clove garlic (smashed), and (if you’re really adventurous) one red or green hot pickled pepper (or 1 chili pepper). Cover and store in the fridge for 1-2 weeks. For a stronger flavor, remove the basil leaves and replace with more leaves. Cover and steep for another week. Strain the oil

Roman Pasta Salad

August 12, 2015 / Oswald Rivera / 0 Comments

In the U.S., summer pasta salads have become ubiquitous (I love them $20 words, as my father would say). You see them at every outing or function. And it’s usually the same deal: chilled macaroni or ziti floating in a mound of mayonnaise or bottled Italian dressing, with some greens or cherry tomatoes added for color. That’s what I experienced during my youth until I took a trip to Italy—and discovered pasta salads unlike anything I had back home. No mayo, no bottled dressing, and simple, fresh ingredients. In fact, no chilling in the fridge. Back in the old days, refrigeration was at a premium, and pasta salads were made and served as is.

The recipe given follows that concept. I first had it in Naples, even though it’s commonly known as Roman Pasta Salad. If it were up to me I would call it Napoli Pasta Salad or Neopolitan Pasta Salad, but, then, what do I know? The salad works best with tubular pasta or shells. You can use rotini, penne, whatever. I used rigatoni. The dish is simplicity itself. Basically the cooked pasta is marinated in onion, basil, tomato, and black olives. If desired, you can add grated Parmesan or Pecorino cheese—although this wasn’t done when I first had the dish. Also, as they do in Naples, serve at room temperature. Add a good hunk of bread, some light red wine, and you’re set.

ROMAN PASTA SALAD

5 large ripe tomatoes, cut into 1/2-inch dice
1 medium onion, sliced into thin rings
1 bunch basil, rinsed and torn into bite-sized pieces
1 16-ounce can black pitted olives, drained and halved
4 tablespoons olive oil
1 tablespoon fresh chopped oregano, or 1 teaspoon dried
Salt and freshly ground black pepper to taste
1 pound rigatoni

1. In a large bowl, toss and mix together the tomatoes, onion, basil, olives, olive oil, oregano, salt and pepper. Let stand at least 2 hours for flavors to develop.
2. Bring a large pot of water to a boil. Add the rigatoni and cook until al dente, about 10 minutes. Drain and toss the warm pasta into the salad, season with additional salt and pepper if necessary.
Yield: 6 main courses or 12 side-dish servings.

Author, Warrior, and Teacher