Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 74 of 83)

Rossana Rossi’s Red Clam Sauce


One of my dear friends, Rossana Rossi, had sent me (at my request) a delicious clam sauce. It is truly scrumptious. Now, in her recipe, fresh clams are used. If you don’t want the bother or trouble of shucking fresh clams, I guess you can buy chopped or whole clams from a jar at the supermarket. But, I tell ya, it ain’t the same. The taste and texture of fresh clams is unequal in this dish.

As to the type of clams used? There is a variety. You got Chowder clams that are used for (you guessed it) clam chowder. There are Cherrystone clams, not as large as chowder clams. You could say they’re the second largest, and go great in a clam sauce. Then there Top Neck clams that are used mainly for clams casino and clams on the half shell. And, finally, Little Neck clams that can be used in a clam sauce as well as steamers. They are tiny and sweet.

Rossana says this is her personal recipe for clam sauce, and she invented it about a month ago while working on a “super tasty awesome tomato sauce.” It’s a “Dominican/Italian” recipe.

ROSANNA ROSSI’S RED CLAM SAUCE

2 dozen Cherrystone clams, or 4 pounds Little Neck clams, scrubbed clean and picked over
4 tablespoons olive oil
2 cloves garlic, minced
2 (28-ounce) can diced tomatoes
2 teaspoons oregano
1 teaspoon thyme
2 tablespoons vinegar (preferably herb-infused)
1 teaspoon rosemary
1 whole cinnamon stick

1. In a large frying pan or skillet, heat olive oil. Add garlic and saute quickly (do not let the garlic burn). Add tomatoes, oregano, thyme, vinegar, rosemary and cinnamon stick. Lower heat and simmer about an hour or so (Rossana says she cooks her sauce for 2 hours).
2. While the tomato sauce is cooking, place about 1-inch water in a large saucepan, add clams and steam them open. Place shell-less clams in a plate and set aside. Save the water left in the saucepan. If you desire, once clams have cooled you can chop them before adding to the sauce, or you can leave them as is.
3. When the sauce is just about done, add the clams and clam water. Simmer until the flavors are blended. The trick is not to overcook the clams; just reheat.
4. Serve over any long-type pasta such as linguini, spaghetti, perciatelli, or fettuccine.
Yield: 6 servings or more

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Real Barbecued Chicken


The Labor Day Holiday is upon us. So, before you put away the flip-flops and the old grill, here’s one more outdoor recipe. And what could be anymore American than barbecued chicken? By that I mean real barbecued chicken. One that uses, for once, your own barbecued sauce, not that crap sold in supermarkets and which is chock full of chemicals and “enhancers.” The thing is, barbecue sauce is very easy to make. When I ventured down South during my young manhood, everyone I met made their own sauce; and everyone had their own secret ingredient, whether it was a little bourbon whiskey put in to add a bit of dash, or some mesquite in the hot coals to give the meat some character.

The two sauces I give below use ingredients that can be easily found. No need to get fancy with some undefinable herb or spice. We keep it simple. The idea is to fix up the sauce, lather the chicken, grill quickly, and enjoy the farewell to summer with your mates and fellows.

BARBECUED CHICKEN

Sauce #1

1 tablespoon dry mustard
1 teaspoon ground cloves
1 teaspoon ground allspice
1/3 cup ketchup
2 teaspoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons butter
Juice of 1/2 lemon

Sauce #2

1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 cloves garlic, finely minced
1 tablespoon dry mustard
1 tablespoon chili powder, or to taste
1/3 cup ketchup
2 teaspoons Worcestershire sauce
3 tablespoons brown sugar
2 tablespoons butter
Juice of 1/2 lemon

1. Take one broiler chicken, about 2 1/2 pounds, and split it into two halves. Pound the chicken on a cutting board or flat surface with a mallet or the bottom of a skillet. This will ensure that the chicken lies flat and cooks more evenly on the grill.
2. Rub the chicken with salt, pepper, and oregano to taste; then rub all over with about 1/3 cup olive oil and two tablespoons red wine vinegar. Set aside.
3. Combine all the sauce ingredients in a small pan, and stir over moderate heat until blended.
4. Place chicken halves, skin side up on a heated gas grill or over hot coals. Brush the sauce over the skin side of the chicken and grill, without turning about 10 minutes. Turn and brush the other side. Continue cooking and basting every 5 to 10 minutes until the chicken is thoroughly cooked. Cooking time will depend on how hot the grill is and how close it is to the heat source. For faster cooking you may want the grill top closed.
Note: the recipe can be doubled if you want to grill 2 chickens.

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Mosques in America: A Perspective


The uproar over the proposed mosque/cultural center on Ground Zero makes some of us, on both sides of the argument, uncomfortable. When that paragon of of marital fidelity, Newt Gingrich, equates Islam with Nazis, then the thing has gotten out of hand. The whole episode reflects a deep, personal and passionate argument. And what’s lost in the argument is that the Islamic creed and American principles go back a long way, sometimes in tandem, and sometimes as opposites. This is not the first time the mosque issue has come up, and certainly it will not be the last. Whether one favors the building of the mosque/cultural center or not, one should understand the historical record. If nothing else, it gives us a guidepost as to understanding America’s relation to Islam. And, though most of us may not know it, it’s a long and storied history.

The earliest documented case of a Muslim coming to these shores is that of a Dutchman, Anthony Janszoon van Salee. He came to what was then New Amsterdam (later New York) in 1630; and was referred to by his compatriots as a “Turk.” The first Muslim to enter the historical record is one Estevanico of Azamor, a Berber from North Africa who explored parts of the Midwest for the Spanish Empire. As far as we know, the first American public official to acknowledge the impact of Islam was John Adams who, in his treatise Thoughts on Government, praised the prophet Muhammad as a “sober inquirer after truth” alongside Confucius, Zoroaster, Socrates and other “pagan and Christian thinkers.” Later on, in 1790, the South Carolina legislature granted special legal status to a community of Moroccans, 12 years after the Sultan of Morocco became the first foreign head of state to recognize the U.S. That’s right, a Muslim nation was the first to recognize our existence.

Relations between Muslim nations and America were not always that rosy. In Marine Corps boot camp we recruits had to learn the Marine Corps anthem. The opening line is “From the halls of Montezuma to the Shores of Tripoli.” The Tripoli part has to do with the U.S. war against the Barbary Pirates, a bunch of Muslim privateers who operated out of bases in North Africa; and, who from 1785 to 1815 demanded tribute from the U.S. in order for us to trade with the Orient, without having U.S. ships boarded and taken. Finally, the Americans had had enough and the marines were sent in to stop the extortion.

As for mosques in America? No less a notable than Benjamin Franklin, wrote in his autobiography (published in 1791) that he “did not disapprove” of a meeting place in Pennsylvania that was design to accommodate all religions. He stated that “even if the Mufti of Constantinople were to send a missionary to preach Mohammedanism to us, he would find a pulpit for his service.” Muslims took him at his word and in 1907, immigrants from the Podliasie region of Poland founded the first Muslim organization in New York City, The American Mohammedan Society. But it wasn’t until 1915 that the first American mosque was founded by Albanian Muslims in Biddeford, Maine. The nest big mosque, the Al-Sadig Mosque, was built in the Bronzeville neighborhood of Chicago in 1920. And in 1934, the first building specifically built to be a mosque was established in Cedar rapids, Iowa. By 1945 a mosque existed in Dearborn, Michigan, home to the largest Arab-American population in the U.S. The building of mosques increased in the 1920s and 30s, but it wasn’t until the 1960s that construction really sped up. Statistics note that 87% of mosques founded in the U.S. were established within the last three decades. Today there are from 40,000 t0 50,000 mosques, and California has more mosques than any other state.

There are an estimated 2.5 million Muslims in the country. What is not know is that, historically, they tended to support the Republican Party. In the 2000 presidential election nearly 80% of Muslim-Americans supported George W. Bush over his Democratic opponent, Al Gore. Of course, within recent years, with all that’s been going on, that support has sharply declined.

In the current on-going debate, I can understand both viewpoints. Religious freedom, whether you believe in religion or not, is one of our bed-rock principles. The right to attend a place of worship in enshrined in our psyche. The Constitution guarantees that right. Still, some argue, having a mosque so close to where 3,000 of our citizens were murdered (300 of whom were Muslim) is like pouring salt on the wound of those who lost friends and family on 9/11. The proponents of the mosque/cultural center should have been aware of that fact, however well intentioned. Nevertheless, because of the controversy, we are suffering a black eye in the Muslim world. Eventually, the controversy will subside, cooler heads will prevail, but, for the time being, the healing will take a long time in coming.

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Grillin’ Chicken

We’re not going to put away that grill anytime soon. The long hot summer continues. So does al fresco cooking. In that vein, let’s grill some more. This time, chicken. Believe it or not, chicken is one of the most easiest things to cook on a grill. Problem is, most times, it’s burnt chicken on the outside and, almost raw chicken on the inside. I discovered a long time ago, to get perfectly grill, cooked chicken, simply parboil the chicken pieces beforehand. Now, this may not be necessary if cooking chicken breasts, especially if they have been pounded into thin pieces. That being said, making chicken on a grill is a quick straightforward thing. It all depends on the herbs or sauce used in the cooking.

Below are three easy grilling recipes for poultry. Don’t have access to a grill? You can do same by broiling chicken in the oven.

#1: GRILLED POULTRY

For this recipe you can use small chickens, Cornish game hens, or even quail. Rinse poultry under cold running water, and pat dry with paper towels. Split the poultry in half. In a bowl, combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 3 minced garlic cloves, and 1/4 teaspoon dried sage. Add poultry and marinate for about 30 minutes or more. Remove from marinade and grill the poultry pieces directly over medium coals or gas grill. Cook for about 20 minutes, turning and basting frequently with the marinade mixture.

#2: SIMPLE GRILLED CHICKEN
4 chicken breasts
1/3 cup olive oil
6 tablespoons fresh lemon juice
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
2 garlic cloves, peeled and minced
1/2 teaspoon red pepper flakes (optional)

1. In a blender or food processor, combine all the ingredients except for the chicken breasts, and process until smooth.
2. Place chicken in a large bowl or, better still, in a resealable plastic bag ( I like the ones that have the zip lock). Pour marinade mixture over chicken and cover (if using bowl), or seal, if using bag. Place in the refrigerator and let marinate for 1-2 hours (you can even marinate overnight if you want a full, rich flavor).
3. Drain marinade and reserve. Grill chicken, turning and basting frequently with marinade for about 30-40 minutes or until desired tenderness.

#3 GINGER-HONEY GLAZE GRILL CHICKEN

1 2 1/2-to-3 pound chicken, quartered or cut into serving pieces
Olive oil, melted margarine or butter
1 teaspoon ground black pepper
2 teaspoons dried oregano
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup sliced scallions
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon grated ginger

1. Rinse chicken under cold running water and pat dry with paper towels. Place chicken in a pot with water to cover, bring to a boil, and parboil for about 2 minutes.
2. Remove chicken and brush with oil, melted margarine or butter. Sprinkle with pepper and oregano. Set aside
3. To make Ginger-Honey Glaze: combine remaining ingredients in a small skillet or frying pan. Cook and stir over medium heat until bubbly. Cook, stirring all the time, about 2 minutes more.
4. Place chicken, skin side down in an uncovered grill directly over medium coals or gas grill, and cook for 20 minutes. Turn and grill for 15-20 minutes more or until desired tenderness, basting often with the Ginger-Honey Glaze.

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Cold Noodle Salads for Summer


We are still in the thick of it, kiddies. Me and my significant other were in cool, clear Vermont. But now we’re back in the city, the Apple, or as it has been referred to as of late, the Baked Apple. It’s been a hot, cruel summer. The only thing I look forward to is the free outdoor concerts in Central Park where you can have a good outdoor picnic while sipping a light wine. One of my favorite picnic dishes (and summer food) are cold noodle salads. They are easy to prepare, and delicious. Add some cold chicken, fruit, cheese, and good bottle of bubbly, and you’re set.

Almost any kind of pasta can be used for a cold noodle salad. My favorites, however, are oriental noodles. By that, I mean Japanese udon noodles, buckwheat noodles (soba), or fresh Chinese egg noodles. Below are given two recipes. One using soba noodles, and the other, Chinese noodles. If you don’t access to these, then any pasta noodles will do (linguini, angel hair, spaghetti, bucatini, perciatelli, etc.). The first recipe calls for hot sesame oil which can be found in any Asian or Oriental store.

#1: COLD NOODLES IN SESAME SAUCE

1 pound fresh, thin Chinese egg noodles
4 quarts water
2 tablespoons salt
2 tablespoons soy sauce
1/2 teaspoon hot sesame oil (if you really like your noodles very hot, then you can make it 1 teaspoon or more)
1 tablespoons regular sesame oil
1 tablespoon cider vinegar or white vinegar
1 teaspoon sugar
1 tablespoon peanut oil
1/2 cup toasted sesame seeds
6 scallions, cut into ringlets

1. Bring salted water to a boil, add noodles and cook for just 2 or 3 minutes. Drain and rinse under cold water.
2. Combine remaining ingredients and pour over noodles, tossing until well blended. Cool and chill, or serve at room temperature.
Yield: 4 to 6 servings.

#2: COLD JAPANESE NOODLES

1 pound Japanese noodles (udon or soba)
4 quarts water
2 tablespoons salt
2 tablespoons sesame oil
2 1/2 tablespoons soy sauce
1 teaspoon rice wine vinegar or white vinegar
1/4 teaspoon crushed red peppers (pepe rosso)
6 scallions, cut into ringlets
2 tablespoons chopped fresh cilantro

1. Bring salted water to a boil and cook noodles about 4-5 minutes or until desired tenderness. Drain and rinse under cold running water.
2. In the same pot, heat together the sesame oil, soy sauce, vinegar, and red peppers. Add the noodles, and toss well until blended. Add the cilantro, cool and chill, or serve at room temperature.
Yield: 4 to 6 servings.

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Grilled Steak with Peppercorns

One of the most popular and easiest dishes to make is steak au poivre vert. That is, steak cooked with green peppercorns. It’s a classic, and a favorite with firemen in firehouses because it is so easy to prepare, and still considered classically French. Well, the same deal can be done in the hot summer months on the old grill. And you don’t need green peppercorns. If you don’t have them, you can use regular black peppercorns which can be found in any grocery store. No need to be fancy with the meat, unless you want to. Almost any steak variety can be used, and not just the top quality stuff like rump, porterhouse or rib-eye. Usually, for this type of grilling the best is strip steak, boneless beef steak, beef tenderloin, top round or, if you want to spend a little more cash, sirloin. The steak should be anywhere between 1-inch to 1 1/2-inch thick.

With almost any food item, there are two ways to grill: direct heat and indirect heat. With direct grilling the meat is placed directly over the heat source. This is the basic and most preferred method. For indirect grilling, the heat source is off to the side of where the meat is cooked. For a gas grill this means turning on the burner on one side but cooking the meat on the other side of the grill. The same with a charcoal grill. Just have the heated coals on one side and cooked the meat on the other side. I am not partial to indirect grilling. I like the meat cooked and seared. Choose whatever way works best.

Grilled Peppercorn Steaks
4 steaks
3/4 cup whole black peppercorns
2 cloves garlic, peeled
1/2 teaspoon dried oregano
1/4 cup olive oil
1/4 cup butter
1/2 cup scallions, chopped (can use both green and white parts)
2 cups red wine
1/3 cup capers, drained

1. Put peppercorns, garlic, and oregano in a mortar. Pound until crushed. Add olive oil and mix thoroughly.
2. Coat both sides of steaks with peppercorn-olive oil mixture.
3. Grill steaks, covered with grill lid, about 5-6 minutes per side or until desired doneness.
4. Melt butter is a small skillet. Add scallions and saute 1-2 minutes. Add wine and capers, and cook until liquid is reduced by half (about 10-15 minutes). Pour over steaks and serve. Note that this part can be done in the kitchen ahead of time so you can have it ready by the grill.
Yield: 4 servings.

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Thai Noodles

My friend, Paul Goldstein, has become a maven in terms of Thai cooking. He’s spent some time in Thailand, and its cuisine has really captured him. Which is great for me since I’m always in the market for some good recipes. And this is one of them. It’s simply rice noodles in a sauce with chicken and broccoli added to it.

Noodles are ubiquitous in Thai cuisine. Some say there are over 300 varieties. The most commonly used are rice noodles, which come in three varieties: sen yai (wide flat noodles), sen lek (thin flat noodles), and sen mee or sen mi, which are thin and round and are called vermicelli in the West. There are also chicken noodles (gu-tiaw gai), and pork or beef noodles (gu-tiaw rua); as well as barni, noodles made from eggs and wheat floor and usually sold fresh. If you can get these fresh noodles, you are in heaven. Another dry variety are mung bean flour noodles called wunsen. They are very thin and are known to us as cellophane noodles.

The recipe, called Chicken Lard Nah, uses wide precooked rice noodles. They do have thinner pre-sliced, precooked rice noodles, but Paul prefers cutting the wide noodles to the size he wants. The dish calls for osyter sauce, but Paul admits he didn’t get the sauce quite right so he experimented and came up with something else. In this case, sweet chili sauce, which Paul notes you can get at the local oriental grocery store for $1.89 or thereabouts. Chilies were introduced into Thailand by the Portuguese in the 16th century. And their cuisine has never been the same since. They love their chili.

The recipe is very easy and quick to make, quite tasty and healthy—except for the sweet chili sauce which has a high level of salt. But, as Pablo says, if you add it to the water in the pan, there’s no problem .

PABLO’S CHICKEN AND BROCCOLI WITH RICE NOODLES

3 tablespoons peanut oil, olive oil, or vegetable oil
3 tablespoons water
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch wide strips
1 head fresh broccoli, cut into florets
6 separated strips (1 1/2-inch) precooked rice noodles
Sweet chili sauce to taste
1 medium to large ripe tomato, cut in half and then sliced into quarters

1. In a cast-iron pan or wok, add the oil and water, and mix.
2. Add chicken strips and broccoli florets. Cook for about two minutes. Cover the chicken and vegetable with the rice noodles.
3. Cook for about 5-8 minutes, stirring constantly, making sure there’s enough water to steam everything or else the noodles will stick. If necessary, add a little bit more water.
4. Add sweet chili sauce and mix well with the liquid remaining in the pan or wok.
5. Garnish with tomato.
Yield: 4 servings.

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Salad Time!

It’s hot as Hades out there, kiddies. Cooking is the last thing on your mind. The idea of lighting up that stove—ug! Even the old barbecue grill starts looking unappetizing. Still, we need sustenance. That means, salad time!—that ole stand-by. And by that I mean using fresh summer greens (with some canned stuff when needed. It doesn’t hurt).
Given below are given some quick and easy salad dishes. No cooking necessary. The recipes start from the simplest to a more substantial Salad Nicoise (which uses boiled eggs—and those you can get at the deli). Anyway, Here goes.

Basic Avocado Salad: Take one medium to large ripe avocado; peel, and cut into slices length-wise. Place on a serving plate, drizzle with olive oil and red-wine vinegar. Sprinkle with fresh or dried oregano, and a pinch of salt. That’s it. Serve with bread.

Cucumber Salad: In a salad bowl, place 1 cucumber, peeled and sliced thinly. In another smaller bowl, combine 2 tablespoons sugar; 2 tablespoons olive oil; 1/4 teaspoon salt; and 1 tablespoon white or red wine vinegar. Pour over cucumbers and marinate 15-20 minutes. You can serve the cukes as is or, to liven it up more, you can stir in 1/2 cup sour cream and 2 tablespoons chopped fresh chives.

Broccoli Salad: In a large salad bowl, combine 2 pounds fresh broccoli, washed, trimmed and cut into 1-inch pieces; 2 cups (8 ounces) shredded mozzarella cheese; and 1 medium red onion, sliced thinly. In another smaller bowl combine 1 cup mayonnaise; 2 tablespoons sugar; and 2 tablespoons red wine vinegar. Add to salad and toss to coat.

Veggie Salad: In a bowl, mix one head cauliflower, broken into florets; 1 head lettuce, washed and dried thoroughly; one medium red onion, sliced thin; and one cup fresh or frozen peas. In another smaller bowl, combine 2 cups mayonnaise; 2 tablespoons sugar; 1/3 cup Parmesan cheese; 1/4 teaspoon salt; and 2 teaspoons white vinegar. Pour over salad and toss to coat. Cover and refrigerate for at least one hour before serving.

Green Salad: Rinse and drain well one head Bibb lettuce, 1 bunch fresh spinach, 1 bunch escarole lettuce, and 1 bunch endive. Tear into bite-sized pieces and toss in a large salad bowl. In a blender or food processor combine 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 tablespoons sugar; 1 teaspoon dry mustard; 1 teaspoon celery seed; and 4 ounces blue cheese, crumbled. Pour over salad greens and toss gently. If desired, you can garnish with cooked and crumbled bacon (if you can stand the idea of cooking anything).

String Bean Salad: Marinate overnight in half a cup white vinegar: one pound fresh or frozen green beans, and 1 cup black olives, with salt and pepper to taste. Next day, combine 1 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons chopped chives; 1 teaspoon lemon juice; 1/4 teaspoon dry mustard; and 1 teaspoon horseradish. Drain beans and olives from marinade, and toss lightly with the dressing ingredients.

Three Bean Salad: In a mixing bowl, combine 1 can (16 ounces) garbanzo beans (chick peas), drained; 1 can (l6 ounces) red kidney beans, drained; 1 can (16 ounces) white Cannellini beans, drained. Add 1/2 cup prepared Italian dressing; 2 tablespoons red wine vinegar; 1 teaspoon Italian seasoning; 1/4 teaspoon pepper. Mix together and refrigerate 30 minutes for the flavors to blend. Drain and serve.

Salad Nicoise

1-2 heads Romaine or Boston lettuce, washed and drained
1 medium green pepper (pimento), slice thinly
1 red onion, sliced thinly
1 cucumber, peeled and sliced
12 cherry tomatoes, halved
3 hard boiled eggs, quartered
12 big or jumbo pitted olives
2 cans tuna fish (in water), drained and broken into chunks
1 (2-ounce) can anchovy fillets, drained and chopped
2 cloves garlic, finely minced
1 teaspoon mustard (preferably dijon)
1/4 cup olive oil
1 tablespoon red wine vinegar

1. Line a large salad bowl with the lettuce leaves.
2. Arrange the green pepper, onion, cucumber, cherry tomatoes, eggs, and olives, in groups on top of the lettuce. Put the tuna fish chunks in the middle.
3. In a small bowl, combine the anchovy fillets, garlic, mustard, olive oil and vinegar. Pour over the salad, cover and chill for 30 minutes.

There you have it. Some traditional, and not so traditional salad dishes. If nothing still gets you, then just make some ripe tomato sandwiches with mustard and mayo on sliced bread. My mom use to do this during the summers back in East Harlem, and we loved the suckers.

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A Republic on the Edge

The latest flap over President Obama’s firing of General Stanley McChrystal has brought to mind the old argument of the inevitable clash between civilian leadership and the military. We have been fortunate among nations that our tradition of civilian oversight has never been challenged. This is how the Founding Fathers envisioned it, and this is how it has been. However, I believe that we are at a crossroads at this point in time, and the danger lurks of a considerable disconnect between civilian authority and military responsibility.

As one who has served this nation in time of conflict, and who would do it again willingly, I am concerned, as are others, of what has been referred to as this “cultural divide” between those who serve in our military, and those who have not. This nation has always cherished the ideal of the citizen-soldier. It began at our inception when a bunch of rag-tag farmers took on the British Empire at Lexington. It grew to its apotheosis when citizen-soldiers fought to both sides, North and South, during the crucible of the Civil War. It happened again in both World Wars when citizens fought under the same banner against the evil of Fascism. In the defining struggle of my generation, Vietnam, despite the protests and upheavals, it was still a citizen army that bore the brunt of the struggle. There was one cultural leveller, and that was the draft.

The draft is no longer with us, having been rescinded years ago. What we have now is an all-volunteer army. Unfortunately, this has only exacerbated the chasm between America’s military and its civilian population. In reality, what we have today is an armed force, by and large, composed of poor whites, blacks and minorities led by a predominantly white officer corps. The sons and daughters of the elite, of legislators, of the upper brackets (with, of course, some exceptions) do not have to put themselves in harms way. Those who can’t find work when the economy is good (let alone when we’re in an awful depression) or who do not have the wherewithal to go to college, or can’t get access to advancement and even good health care, they are the ones who sign up. And they serve selflessly, one long tour after another while the rest of us can’t even fathom what they are going through. Thus the military has become an arm onto itself, aloof, apart and, yes, resentful of a leadership that has no idea of what it is to face fire. C.E. Montague once stated, “War hath no fury like the noncombatant.” And it is the non-combatants, like a recent vice-president who claimed six deferments during the Vietnam war so as not to serve, who now make policy for those who must put their lives on the line.

This is not a good scenario. When a military becomes estranged from the nation is must protect, dissension and chaos will follow, as occurred with the early Roman Republic when a dysfunctional and ineffectual government succumbed to the legions who despised it. I’m not claiming this is our fate as of yet. But if this becomes a generational pattern with a growing separation between the political leaders and the military, it won’t be long before that military losses respect for the politicos. And if there is no longer any respect for distant, elite rulers, then why should the soldiers obey them?

The last President we had who served in the military (and I’m not talking about George W. Bush’s stint in the Air National Guard protecting us from the Gulf of Mexico) was Jimmy Carter, who had been a naval officer. Now, being a veteran is not a requirement for being a good Commander-in-Chief. Franklin Delano Roosevelt never served in uniform, yet he was a superb executive during World War II. But as was shown during the last Bush administration, having a cabinet of “furious non-combatants” is not necessarily a good thing. Those who have never seen battle may be too readily willing to commit us to questionable military endeavors. If the Congress at that time knew that their sons and daughters might have to serve in a dubious war, I doubt they would have been so willing in committing us to a uncertain adventure in Iraq.

My humble view (and this may trouble both my liberal and conservative friends) is that the draft should be reinstalled. Some European countries have a unique method of conscription. Everyone serves either in the military or a comparable national service for one year, with no deferments for anyone. One year, when you come out of high school is not going to ruin your life or prospects For those who like the military, they can stay in. For those who want to pursue a civilian career, they can pursue that as well. An equitable system for all. Also, and I say this with great pride, we are fortunate to be Americans; it’s only fair we should give something back, and not have one percent of the population having to bear the brunt of protecting us. Because, my friends, I despair that the way we are going, someday in our future we just may have some Caesar who may want to “save” the nation. And that would be the worst of all outcomes.

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Rama Rong Song Chicken

Recently, my dear friend, Paul Goldstein, sent me an e-mail with regard to my posts on Chinese wok cooking. He, like I, is an avid fan of wok cuisine; and he also prefers using a cast-ironwok. Following this vein, he gave me a Thai recipe that can also be prepared in a wok. He stated it’s one of the easiest Thai recipes to make. I tried it, and he’s right. Quick and easy, and delicious.

Truthfully, I use a wok constantly for cooking these days, but I’ve never considered preparing a Thai recipe with it. But it does make sense. Both cuisines are Asian and full of flavor.

If you don’t own a wok, Paul’s recipe can also be done using a deep pan or pot. The recipe calls for using Satay peanut sauce, which you can get in any Asian store, or most supermarkets these days. So here it is: Pablo’s Rama Rong Chicken (with peanut sauce and spinach over rice).

RAMA RONG SONG CHICKEN

1 to 1 1/2 cups water
2 tablespoons peanut or olive oil
1 pound boneless chicken breasts, cut into 1-inch strips
1 pound fresh or frozen spinach ( if using fresh, cut into bite-sized pieces)
4 cups ( or more) cooked rice
2 tablespoons Satay peanut sauce diluted in 1/4 cup water
1 small red bell pepper (pimento), cored and sliced thinly

1. In a wok, add the water and oil; and place a steamer rack inside. If you don’t have a steamer rack, punch holes in an aluminum pie plate and place the pie plate atop a small can (about 5-6 ounces) inside the wok. The amount of water used will depend on height of can. Just make sure you have enough water to steam the chicken and spinach.
2. Bring water to a boil. Place chicken on plate, cover, and steam for about 5 minutes.
3. Add spinach and cook for about another 3-4 minutes (depending on whether spinach is fresh or frozen).
5. Fill a serving bowl with cooked rice, then top with chicken and spinach.
6. Pour Satay sauce over chicken and spinach, and arrange red pepper slices on top as a garnish.
Yield: 4 or more servings.

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