Oswald Rivera

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Author: Oswald Rivera (page 7 of 83)

BUTTER-SCALLION FISH FILLETS

October 1, 2024 / / 0 Comments

This dish is simplicity itself. Just fish fillets baked with butter and scallions. It was something that came out of necessity. I had a bunch of scallions available, and what could I do with them?  So I mixed them with butter and lemon juice and the rest, as they say, is history. Also, any white, firm-fleshed fish fillet will do. By that I mean cod, striped bass, turbot, haddock, whitefish or tilapia. Use what is preferred or available.

Now, this dish uses a lot of butter, exactly one stick. For those who are weight or health conscious, you can substitute margarine. Honestly, I never get the same flavor with margarine as I do with real butter. If desired, you can us less butter, like half a stick, and maybe add some cream to it. But then, I can hear complaints about “Butter and cream? It’s still fattening!” I don’t know how to answer this one. I can only advise, use common sense and proceed accordingly.

Let me add that, in Nuyorican cuisine,  the accompaniment to this dish would be rice. But it goes well with pasta or potatoes. We paired it with couscous and it was delectable.

BUTTER-SCALLION FISH FILLETS

Ingredients:

4 fish fillets, about 3 pounds, 1-inch thick
½ cup (1 stick) unsalted butter, softened
½ cup chopped scallions
Juice of ½ lemon
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 tablespoons white wine

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse fish fillets under cold running water and pat dry with paper towels.
  3.  In a blender or food processor, combine butter and scallions. Add lemon juice, salt, pepper and oregano. Blend or process together until smooth and of spreading consistency.
  4.  Place fish in an oven-proof dish (we prefer cast-iron). Top with the butter and scallion spread. Drizzle with wine and bake until fish is opaque and flakes easily with a fork, about 10 minutes.
    Yield: 4 servings.

 

 

TOFU WITH GREEN PEAS

September 27, 2024 / / 0 Comments

I’m always on the lookout for different ways or combinations to prepare tofu. My wife, on the other hand, is not a tofu fan or, a she refers to it, “Bean Curd.” But she does love peas. So, we decided on a compromise: Tofu with Green Peas. The beauty of tofu (or bean curd), is that it takes on the flavor of a dish and it’s ingredients. In this case it was simple: the usual Nuyorican ingredients (olive oil, salt, pepper, oregano) and for added flavor, tomato paste and cumin or, what in Spanish, we call cumino. I know what you’re thinking. There are those of you out there who are not partial  to either tofu or peas.  This dish may change their way of thinking.

In terms of tofu, there are different kinds ranging from silk/smooth/medium/firm/extra-firm For this dish I recommend extra firm. Let me state that, in most tofu recipes, it calls for draining it to  avoid adding water content to the finished dish. The process is called “Pressing.” It’s a simple enough procedure: Wrap tofu in a layer of paper towels on top and bottom; Place a weight, like a large frying pan or can of of food on top. Let tofu sit for at least 30 minutes to squeeze out moisture. Then slice into cubes and proceed with the recipe. The tofu will be about two-thirds its thickness. Out of habit, I drain the tofu  longer than 30 minutes, say  45 minutes to an hour. If so, then place the tofu (with the paper towels in a plate or platter to capture the excess moisture. For example, if you drain it not on a plate but on a cutting board, the liquid may spill over onto the counter or table. Some people find cleaning up afterwards a bother.

For this dish, I find that the best accompaniment is rice.  If desired, you can serve it with potatoes, couscous or your favorite grain. I sometimes pair it with orzo pasta, and it comes out heavenly. In fact, I once tried it with kasha (buck wheat groats that has been soaked and simmered until soft) and it was great.

TOFU WITH GREEN PEAS

Ingredients:

1 block tofu (usually between 14-16 ounces)
3 tablespoons olive oil
1 pound package or bag frozen green peas
½ cup vegetable or chicken broth, or water
1 tablespoon tomato paste
Salt and ground black pepper to taste
¼ dried oregano
1/8 teaspoon cumin

Instructions:

  1. After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. In a large skillet or frypan (or a wok), heat olive oil on medium-high heat.
  3. Add tofu and cook, stirring, until lightly browned, about 4-5 minutes,
  4. Add green peas and stir to combine.
  5.  Mix the broth or water with the tomato paste. Add to the peas and tofu. Add salt, pepper, oregano and cumin, and stir to mix. Cover, lower heat to medium and cook until peas are heated through, about 4-5 minutes.
  6. Yield: 4 servings.

WINE BRAISED PORK CHOPS (Chuletas con Vino)

September 20, 2024 / / 0 Comments

Back on the block in Spanish Harlem, pork chops were a popular part of the diet, mainly because they were cheap (they still are) and made for a satisfying dinner. So, once in a while I  like to prepare Chuletas con Vino or Braised Pork Chops.  Simply, it’s pork chops cooked in wine. This is where the braising comes in. The wine gives them a unique taste. Thus you have an easy, quick and delicious meal—what could be better than that?

For this recipe you can use boneless or bone-in pork cops. When I cook chops, I normally use center-cut, also known as loin chops. They have a T-shaped bone that runs down the middle. I like their flavor, but they tend to be more expansive than other bone-in chops such as rib pork chops. Most folks I know tend to cook boneless pork chops. These are loin or center cut chops where the bone has been removed. Reason boneless are popular is that they are fast in preparation and easier to cook. Bone-in or boneless,  use whatever suits in terms of pocketbook, time and preference.

Note that, this is a Nuyorican recipe and the meat is seasoned accordingly. That is, I use sasôn, a flavoring popular in our cuisine. Goya makes a pretty good brand, and there is also Sa-sõn Accent. Either will do.  If no sasôn is available,  substitute turmeric as noted below. With the seasonings and the addition of wine it makes no difference what cut of pork chops you use. Whichever ever you decide, you won’t be disappointed. Just cook it to the doneness you prefer.

WINE BRAISED PORK CHOPS
(Chuletas con Vino)

Ingredients:

4 pork chops, bone-in or boneless
Salt and ground black pepper to taste
Garlic powder garlic to taste
¼ teaspoon oregano
3 tablespoons olive oil
2 tablespoons butter
½ cup red wine
1 packet sazôn  (or ¼ teaspoon turmeric)

Instructions:

  1. Wash pork chops under cold running water and pat dry with paper towels.
  2. Season well on both sides with salt, pepper and garlic powder. Sprinkle with oregano.
  3.  Heat olive oil and butter in a large skillet or frypan (we prefer cast-iron). Add pork cops and cook on both sides on medium-high heat until lightly golden, about 3-4 minutes.
  4.  Add wine, and stir in the sazón or turmeric. Cover, lower heat to medium and cook 5 minutes more or until preferred doneness. Let the chops rest a few minutes before serving.
    Yield: 4 servings.

RICE AND PEAS

September 18, 2024 / / 0 Comments

The recipe  given today is an old standby when we need  a  satisfying  dinner that is both cheap and yes, delicious. Simply, it’s Peas and Rice. Nothing could be simpler or more nutritious. It’s a vegetarian dinner that even the carnivores in the family will love. You will note that in the recipe, when we cook the peas, we add water and tomato paste. Back on the block some families would use tomato sauce instead of tomato paste and water.  Your choice. What we have discovered through experience is that tomato sauce is good for given rice color as when you’re preparing  Spanish rice.  Tomato paste gives a better flavor,  as in this dish. Also, when we cook the rice for this entrée, we add scallions to the  rice. Again, to enhance flavor.

RICE AND PEAS

Ingredients:

2 cups rice
3 tablespoons olive oil
½ cup chopped scallions
Salt and ground black pepper to taste
3 tablespoons butter
1 pound package frozen green peas
2 cloves garlic, peeled and minced
¾ teaspoon dried oregano
½ cup water
3 tablespoons tomato paste

Instructions:

  1. Wash rice at least 3 times under cold running water to rid of starch.
  2.  Heat olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by ¼ to ½ inch. Add scallions and salt to taste.
  4.  Bring to a boil. Cover and simmer on low heat until water is absorbed about 30 minutes.
  5.  While rice is cooking, heat butter in a large skillet or frypan. Add frozen green beans and garlic. Season with pepper and oregano. Cook on medium-high heat for about 4 minutes.
  6.  Mix water and tomato paste. Add to peas and cook, stirring, for 5 minutes more or until green beans are tender. Serve over rice.
    Yield: 4 servings.

STEAK WITHS HALLOTS

September 11, 2024 / / 0 Comments

When I’m in the mood for steak, I want something brief and delicious. And nothing fills the bill better than steak cooked in butter and flavored with vinegar and shallots. No big mess here, just a dish that is simple and quick.

I’ve discovered that, for this recipe, I prefer using sirloin or rib steak, but any good cut will do. That’s the beaty of this dish. It can work even with chuck or flank steak for those lean times. So, carnivores, rejoice in a marvelous steak dinner that will go great with your favorite veggies or potatoes.

STEAK WITH SHALLOTS

4 boneless steaks, about ¾ pound each
Salt and ground black pepper to taste
¼ teaspoon oregano
4 tablespoons butter
3 tablespoons finely chopped shallots
1 tablespoon red wine vinegar

  1. Sprinkle meat on both sides with salt, pepper and oregano
  2. Heat 2 tablespoons of the butter in a large, heavy skillet or frypan and add the steaks. Cook over high heat for about 3 minutes. Cook longer if you want the steaks medium or well done. Turn and cook about 3 minutes or longer on the other side.
  3. Transfer the meat to a warm serving dish and add the shallots to the skillet or frypan. Cook about 30 seconds and add the vinegar. Cook another 30 seconds and add the remaining butter. Cook until butter foams. Pour the sauce over the meat and serve.
    Yield: 4 servings.

SPAINACH WITH BLUE CHEESE SAUCE

September 9, 2024 / / 0 Comments

I’ve been on a spinach kick lately. I had a knee injury recently and my better half thinks that’s the reason I crave spinach (no, it’s not a Popeye thing). It’s because spinach is rich in calcium, which my body sorely needs at this point. Be it as it may, I’ve been experimenting with spinach recipes and I came up with this one: Spinach in a Blue Cheese Sauce. We had some blue cheese which I usually pair with pasta and thought, why not do the same with spinach? It worked out perfectly. A dish rich in a cheesy sauce that goes great with rice, couscous, kasha, or whatever grain you prefer. This time we serve it with farfalle, also known as bow tie noodles, and it was a delicious, festive meal.

So, enjoy this one. You won’t be disappointed. It’s a rich, colorful entrée. Kids will especially like it.

 

SPINACH WITH BLUE CHEESE SAUCE

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and minced
1 pound baby spinach leaves of fresh spinach washed and large stems trimmed
Salt and freshly ground black pepper to taste
¼ teaspoon oregano
¾ cup crumbled blue cheese
1 teaspoon dry white wine (optional)
Cherry tomatoes, slice in half, for garnish

 

Instructions:

  1. In a large skillet or sauté pan, heat olive oil and butter over medium heat. Add garlic and cook, stirring until soft, about 2 minutes.
  2.  Add spinach salt, pepper, oregano and blue cheese. Cook, stirring constantly until spinach is wilted and cheese melts and forms a sauce, ., about 3 minutes. If you prefer a lighter sauce, you can add 1 teaspoon dry white wine. If prefer a thicker sauce, add more cheese.
  3.  Serve spinach and sauce over favorite grain or pasta, garnished with cherry tomatoes. As noted above, this time we did it with bow tie noodles.
    Yield: 4-6 servings.

MEDITERRANEAN CHICKEN BREASTS

September 5, 2024 / / 0 Comments

This recipe is simply chicken breasts cooked with three  ingredients popular in Mediterranean and Middle Eastern Cuisine: cumin, coriander and turmeric. For lack of a better name, I call it Mediterranean Chicken Breasts. I guess you could also named it Middle Estern Chicken Breasts. Your choice. It’s all the same, chicken seasoned with the three ingredients.  It’s my own idea, although I recon somebody else out there may have thought of it before I did. If so, more power to them.

The dish is easy enough: seasoned chicken breasts with the cumin, coriander and turmeric and cook in olive oil and butter. Finally, add a little wine to it. I prefer red wine, but I figure white wine will be just as good. It’s a matter of what flavor you like. I served this dish with rice, but any  grain will do, or even your favorite type of pasta, be it stringed or tubular.

So, impress family and friends with this one. It will be a festive meal, and a festive table.

MEDITERRANEAN CHICKEN BREASTS

Ingredients:

4 chicken breasts, about 8-10 oz. each
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons red wine (can use white wine, if preferred)

Instructions:

  1. Rinse breasts under cold running water and pat dry with paper towels.
  2. Season with  cumin, coriander and turmeric, rubbing ingredients well into the skin.
  3. In a large skillet or sauté pan, heat olive oil and butter over medium heat. Add chicken breasts and cook 5 to 8 minutes per side until brown and cooked through
  4.  Add wine and cook over medium-high heat 2 minutes more.
  5.  Transfer to a serving platter and serve with pan juices.
    Yield: 4 servings.

 

ESPINACA CON ARROZ (Spinach with Rice)

September 4, 2024 / / 0 Comments

 

This is another one of our beggar’s banquet meals. When times were lean in Spanish Harlem, this was one of the go-to  dishes that was inexpensive, filling and delicious. It’s simply spinach with rice or Espinaca con Arroz. In our family this is served over plain white rice. We never paired it with Spanish yellow rice or pasta. But, I guess you can, if you want to. Consider this a cheapo dinner that vegetarians and even carnivores will love.

ESPINACA CON ARROS
(Spinach with Rice)

Ingredients:

2 cups rice
5 tablespoons olive oil
Salt  and freshly ground pepper to taste
1 chicken bouillon
1 tablespoon butter
1 medium onion, peeled and chopped
2 clove garlic, peeled and minced
1 pound baby spinach leaves or fresh spinach washed and large stems trimmed
¼ teaspoon oregano
1 teaspoon lemon juice
Grated Parmesan Cheese (optional)

Instructions:

  1. Wash rice at least 3 times in cold water and drain to rid it  of starch.
  2.  Heat  3 tablespoons of the olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by at least ¼ to ½ inch. Add salt to taste.
  4.  Bring to a boil. Add chicken bouillon and stir until it has dissolve. Cover and simmer on low heat until water is absorbed (about 20-30 minutes).
  5. While rice is cooking, in a large skillet or sauté pan, heat the remaining 2 tablespoons olive oil and butter over medium heat. Add onion and garlic and cook , stirring, until onion and garlic are soft, about 3 minutes.
  6.  Add spinach, salt, pepper, oregano and lemon juice. Cook, stirring, until jut wilted, about 3 minutes.
  7.  Remove from heat to prevent overcooking. Here you can go two ways: you can put the rice in a large serving bowl or platter and topped with  the spinach and all of its juice. Or you cam serve the rice in individual plates with the spinach. In each case, as a added touch, you can top with grated Parmesan cheese, if desired.

 

SAUCY BREADED LAMB CHOPS

September 3, 2024 / / 0 Comments

This recipe is simply breaded lamb chops cooked in a sauce, thus I call it Saucy Breaded Lamb Chops. Again, my own innovation. I had some lamb chops on hand and needed to invent a quick meal. Noting special here. Just lamb chops, flour for breading and eggs to coat the thing. The result was, well, marvelous. A delicious entrée or luncheon that goes well with your favorite grain, be it rice, couscous, millet or farro (as noted before, a type of ancient wheat grain popular in Mediterranean and Middle Eastern cuisine). With this dish, even pasta goes well with it.

Note that in this recipe I used bone round lamb chops. But you can use lamb rib chops, which is considered by many the most prized cut of lamb (and the most expensive). Or lamb loin chops, the equivalent of T-bone beef steak and very juicy. Most prefer lamb shoulder chops, Which are the most economical version. While not as tender as rib chops, if they are will seasoned (as we like it in Nuyorican cuisine) and slow cooked, they offer great taste and very good lamb flavor. You’re the boss, so pick what suits you best in terns of economics and preference.

Whichever cut of lamb you choose, with this dish you can’t go wrong.  It will impress family and friends. And leave them hankering for more.

SAUCY BREADED LAMB CHOPS

Ingredients:

4 lamb chops, preferably round bone, about 12 oz. each
Salt and ground black pepper to taste
½ teaspoon oregano
½ teaspoon dried chives
1/3 cup flour
2 eggs, lightly beaten
5 teaspoons olive oil
½ cup water
2 tablespoons flour
2 tablespoons dry wine (red or white)

Instructions:

  1. Rinse lamb chops under cold running water and pat dry with paper towels.
  2. Season them well with the salt, pepper, oregano and chives. Drizzle with 2 teaspoons olive oil
  3. Dip each chops into beaten eggs and then press them in the flour to coat.
  4. Heat the reaming 3 teaspoons olive oil in a large frypan or skillet. Add lamb chops and cook 3-4 minutes per side.
  5. Mix flour and water and add to skillet, along with the wine. Cover and cook 4 minutes more or until done. You can cook them a little longer if you wan them well done.
    Yield: 4 servings.

PASTA IN CRABMEAT SAUCE

August 22, 2024 / / 0 Comments

OOne of the dishes I discovered in my young manhood was linguine in white clam sauce. To this day it’s still a favorite in our crowd. Recently I was gifted with some crabmeat, and I thought, why not do the same, except using crabmeat instead of clams? Well, the experiment worked. The result was a delicious pasta dinner that everyone loved. This time around I used angel hair pasta. But it can also work with thin spaghetti or, the old standby, linguine. So, here it is, Pasta in Crabmeat Sauce. I’m sure the dish can work with tubular pasta as well, such as penne, elbow macaroni. or bow ties (farfalle). My friends, you’re the boss, so pair the sauce with whatever you prefer, even with a grain such as rice or couscous.

PASTA IN CRABMEAT SAUCE

Ingredients:

I pound angel hair pasta or thin spaghetti
3 tablespoons olive oil
2 tablespoons butter
1 small onion, peeled and diced
3 garlic cloves, peeled and minced
Pinch Crushed red pepper flakes (optional)
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon dried basil
½ cup freshly chopped parsley
2 tablespoons dry white wine
2 packages (6 oz.) Dungeness crabmeat or 2  (6 oz.) cans white crabmeat
¾ cup heavy cream
Grated Parmesan cheese (to taste)

Instructions:

1 .In a large pot (5 qt.) or Dutch oven heat water to a boil and cook pasta until is al dente.

2. While the pasta is cooking, melt olive oil and butter in a large skillet or frypan. Add onion and garlic, and sauté 3 minutes. Add pinch of  crushed red pepper, if desired.

3. Add lemon juice, oregano, basil, parsley and wine. Stir for one minute. Add crabmeat and simmer for 5 minutes.

4. Drain pasta and place in large bowl.

5, Cover pasta with crabmeat sauce. Add heavy cream. Stir well and top with parmesan cheese.

6. Serve with warm crusty bread and chilled white wine (or red, if preferred).

Yield: 4 serving

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