Oswald Rivera

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FILETES DE PESCADO CON VEGETALES (Fish Fillets with Vegetables)

August 8, 2024 / / 0 Comments

 

This dish can be done with fish fillets, fish steaks or even a whole scaled fish. It is simply fish cooked with vegetables, This time we’re using fish fillets, thus the moniker: Filetes de Pescado con Vegetales. Back on the block,  some in my family preferred it with fillets and some with fish steaks. Use what suits you best in terms of taste or cost. It’s an easy enough recipe. You poach the fish in white wine or vermouth. Then you stir-fry veggies of your choice. We use onions, tomatoes and bell peppers (what we call  pimientos). These can be  yellow (as in this recipe), green  or red pepper.

In this recipe you can use fresh or frozen fish fillets. Let me add that it makes for a great summer dish since you can serve it at room temperature. In colder weather, you can make the vegetables first, then set side in a warned platter, cook the fish fillets and combine it with the vegetables. Either way. or in whatever season, it makes for a delicious lunch or dinner.

In Nuyorican cuisine the usual accompaniment to this dish is rice. But you can serve it over couscous, farro (a wheat grain popular in the Mediterranean and Middle east) or even pasta. With a good crusty loaf of bread and favorite wine (red or white), or even beer, it can’t be beat.

FILETES DE PESCADO CON VEGETALES
(Fish Fillets with Vegetables)

Ingredients:

1 pound fish fillets of your choice, cut into 4 portions, or 4 (6-8 oz.) fish fillets
White wine or vermouth
3 tablespoons olive oil
1 medium yellow bell pepper (can substitute green or red bell pepper)
2 cloves garlic, peeled and minced
1 onion, peeled and chopped
2 tomatoes, rinsed and cut in chunks
2 tablespoons capers
2 tablespoons dry red wine
Ground black pepper to taste
¼ teaspoon oregano

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels.
  2. Place in a large frypan or skillet with white wine or vermouth almost to cover. Bring to a boil, cover, lower heat to simmer and poach for 6 minutes.  Remove from poaching liquid and let cool in a serving platter or dish. Discard poaching liquid or save for another use (such as stock or flavoring).
  3.  Wipe skillet clean. Place back on burner, add oil and heat until shimmering. Add pepper, garlic and onion and stir fry over medium-high heat until vegetables are tender. Add tomatoes, capers, red wine, ground pepper and oregano; and simmer 5 minutes longer.
  4.  Spoon vegetables mixture over fillets and serve at room temperature.
    Yield: 4 servings.

Magic Beans and Broccoli

August 2, 2024 / / 0 Comments

In my lifetime, I’ve had an eclectic circle of friends. One of them was a gregarious sort who came from the heartland and called me, affectionately, “The Beaner.” There was a reason for this: I love beans. I would make great bean dishes and he would exclaim, “My God, Oz, you’re a beaner!” And he was right, Maybe it’s genetic, maybe it’s a cultural thing, I don’t know. But, give me a good bean dish, and I fall in love.  Recently, experimenting in the kitchen with what I had on hand, I enlarged the repertoire. I happened to have some broccoli and beans and decided, why not fused them together in a recipe? The result is what I call Magic Beans and Broccoli. Why? Because the beans are majestic, and flavorful.  For this dish you can use whatever variety of beans preferred, be it red beans, black beans, pinto bean, even garbanzo beans. As stated numerous times before, you’re only limited by you’re imagination.

I’m a traditionalist. When I cook beans I do them from scratch. That is, I soak them overnight in water and next day, drain, then place them in a heavy kettle or Dutch oven with water to cover by two inches, bring to a boil, cover and cook over moderate-low heat until beans are tender (about 1 hour).  I know, given today’s time constraints and rapid culture, most people  do not have the time or inclination to cook dry beans from scratch. In that case, use canned beans (but do not drain). You’ll get the same results. You’re choice.

Note that we like this dish by itself with a crusty loaf of bread. But, if desired, you can pair this dish with you’re favorite grain be it rice, couscous, quinoa or other. Even even pasta works but, in this case, I would prefer tubular pasta like penne, elbows or macaroni.

MAGIC BEANS WITH BROCCOLI

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and slice into thin rounds
2 cloves garlic, peeled and mince
2 medium to large head of broccoli, rinsed and cut into florets
2 cans (15 oz.) red kidney beans (can substitute red beans, pinto beans or other)
1 chicken bullion cube
2 tablespoons dry white wine
Salt and ground black pepper to taste
¼ teaspoon oregano

Instructions:

  1. Heat olive oil in a large skillet or saucepan. Add onion and cook over medium  heat until wilted. Add garlic and cook 2 minutes more.
  2.  Add broccoli florets and stir-fry for 3 minutes.
  3.  Add beans (do not drain). Add bouillon and wine. Season with salt, pepper and oregano. Stir to mix. Lower heat and simmer 8-10  minutes more or until beans are cooked through.  Serve immediately.
    Yield” 4-6 servings.

FISH FILLETS WITH MUSHROOM SAUCE

July 31, 2024 / / 0 Comments

Fish fillets in sauce have always been a Nuyorican staple. Not so much  back on the island of Puerto Rico. This is something  that was appropriated by Boricua cuisine when they came to the mainland U.S. Honestly, I don’t recall fish with  sauce dishes when I was growing up back in Spanish Harlem. It was normally fried fish or in stews. But as our palate expanded, sauces began to be incorporated. So, today, fish in a sauce is one of our favorite takes on cooking seafood.

The rendition given is fish in a mushroom sauce. Now, this could be a whole fish, cleaned and scaled (with head intact) or with fish fillets, as in this recipe. In some variations, the fish can be steamed or, as we do it today, poached in a little water. The mushroom sauce is easy to prepare. All you do is sauté onions in butter, add some shallots and mushrooms. Then, when mushrooms have wilted, blend them in a blender or food and stir in some cream.  Simple, easy and delicious. This time around we serve the fish and sauce with quinoa. But you can use  rice, couscous, or even pasta, Whichever side dish you choose, it makes for a memorable meal.

FISH FILLETS IN A MUSHROOM SAUCE

Ingredients:

4 skinless, boneless fish fillets such as cod, striped bass, turbot, haddock, whitefish, tilapia or snapper, about 1-inch thick, about 3 pounds
1 cup water
5 tablespoons butter
2 tablespoons chopped shallots
¼ pound mushrooms, washed and cut into thin slices
Salt and black pepper to taste
¼ teaspoon dried oregano
¼  cup dry white wine
3 tablespoons heavy cream

Instructions:

  1. Rinse fish fillets under cold running water and pat dry with paper towels.
  2. In a large saucepan or skillet, place fish fillets. They could be layered if they all don’t fit in the saucepan. Add  cup water, bring to a boil, cover, lower heat and cook  for 5-8  minutes or until fish flakes easily with a fork. Carefully remove the fish with a slotted spoon and set aside.
  3.  Heat 2 tablespoons butter in the same skillet or saucepan. Add shallots and cook over medium heat until wilted
  4.  Add mushrooms, sprinkle with salt, pepper and oregano. Cook, stirring until wilted. Add the wine and simmer, uncovered, for about 3  minutes.
  5.  Put the mushroom mixture into a food processor or blender and blend thoroughly. Return to the skillet and bring to a simmer. Swirl in the remaining butter and stir in the cream.
  6.  Transfer fish to a warmed serving platter, add mushroom sauce and serve.
    Yield: 4-6 servings.

 

PECHUGA DE OLLO CON CREMA (Chicken Breasts with Cream)

July 18, 2024 / / 0 Comments

 

We call this recipe, Pechuga de Pollo con Crema, or Chicken Breasts with Cream (or Chicken Breasts in  Cream Sauce). As you  can imagine, the cream is what gives this dish its pizzazz, or glamor. It’s a simple enough recipe: floured chicken breasts cooked in lots of heavy cream. In our Nuyorican version,  we do not pound the chicken breasts until they are relatively thin. That is something that our Italian brethren do. We like the suckers ample and meaty. As with most Boricua dishes, we usually serve this over rice. But you can substitute pasta, couscous, farro or favorite grain. In fact, it can also be a stand-alone dish with a hefty loaf of bread or bread buns. Your choice. Either way, everyone present at the table will love it (except for vegetarians or vegans, of course).

PECHUGA DE POLLO CON CTREMA
(Chicken Breasts with Cream)

Ingredients:

4 boneless chicken breasts
½ cup flour
Salt and ground black pepper to taste
¾ teaspoon oregano
¼ tablespoons olive oil
2 tablespoons flour
½ cup chicken broth
1 cup heavy cream
2 tablespoons dry sherry

Instructions:

  1. Slice or split each chicken breasts into 4 fillets.
  2. In a large plate or platter, season the flour with salt, pepper and oregano. Dip or dredge each chicken piece into seasoned flour.
  3. Heat oil in a large frypan or skillet. Add chicken fillets and fry on medium heat until tender and brow. Depending on size of skillet you may have to do this in batches. Remover to a hot serving dish and set aside.
  4.  Remove all fat from the skillet except for  2 tablespoons. Add chicken broth and cream, stirring until thickened.
  5.  Add dry sherry and cook  2 minutes longer.
  6.  Add chicken and mix with sauce until heated through. Serve immediately with favorite grain or pasta, either tubular or stringed.
    Yield: 4 servings.

SCRAMBLED TOFU

July 16, 2024 / / 0 Comments

This has become one of my favorite tofu recipes: Scrambled Tofu. Think of scrambled eggs, but with a more healthy alternative. I know, there are those out there who point out that “Tofu has no taste.” In a way, they’re correct. But that’s the beauty and benefit of tofu. It acquires whatever taste you want with the condiments or herbs you use. What we have here is a great breakfast dish—or for dinner or lunch served with rice, toast, or your favorite grain. Even finicky kids will like this one.

SCRAMBLED TOFU

Ingredients:

3 tablespoons olive oil
¾ cup onion, peeled and chopped
2 cloves garlic, peeled and minced
2 pounds tofu, washed and crumbled
3 tablespoons soy sauce
¼ teaspoon oregano
Salt and ground black pepper to taster

Instructions:

  1. Heat olive oil in a skillet or frypan.
  2.  Add onion and garlic. Sauté until onion is tender and translucent.
  3.  Add tofu, soy sauce, oregano, salt and pepper.  Cook, stirring, until blended and mixed. Serve immediately.
    Yield: 4 servings.

MEATBALLS IN GRAVY

July 15, 2024 / / 0 Comments

Most Americans are familiar with meatballs but mainly as a pasta dish, as in spaghetti with meatballs. Yet have you ever considered meatballs without the  tomato sauce? And this is where today’s recipe comes in. It’s Meatballs  with Gravy. Simple, enjoyable, and quite delicious. You can serve this dish with buttered egg noodles, or give it an Asian slant and serve it over chow mein noodles. In our crowd, we prefer it with yellow Spanish rice. Either way you’ll have  a great lunch or dinner.

When preparing this entrée, forming the meatballs is what requires thought. In our family we love  BIG meatballs. By that, I mean the size of Spaulding hand balls. Some people like them even bigger. The size of the suckers depends on how large you want them. The recipe given below will  render 48 balls about 1-inch diameter. It will give you 17 balls if you prefer them larger, say 2-inch in diameter. You’re the boss. You you can make them as big as you like. It’s your show.

MEATBALLS IN GRAVY

Ingredients:

1½ pounds ground beef, chicken or turkey
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and minced
¾ cup bread crumbs
1 egg, slightly beaten
¾ teaspoon caraway seed
Salt and ground black pepper to taste
½ cup butter
¼ cup flour
3 bouillon cubes (chicken or beef)
2 cups water

Instructions:

1. In a bowl, combine meat, onion, garlic. bread crumbs, egg, caraway seed, salt and pepper. Mix well, and shape into meatballs whatever size you want (see reference above). I’ve discovered that the best way to form the meatballs is by shaping with wet hands. So, keep hands wet by dipping in water or rinsing under the faucet while making the meat balls.
2. Melt butter in a large skillet. Add meat balls and brown slowly over medium-low heat turning or shaking frequently to brown balls. Depending on size of meat balls, you may have to do this in batches. Once done, remove balls from skillet. Do not clean skillet, leave remaining butter in.
3. Stir flour into skillet. Add bouillon cubes and water.  Cook over medium-low heat until thickened and smooth. Add meatballs, cover, reduce heat and simmer for 5-8 minutes until meat balls are hot. Serve immediately with rice or pasta.
Yield: 6-8 servings.

 

 

 

 

CHICKEN PICCATA WITH ARTICHOKES

July 12, 2024 / / 0 Comments

Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It’s a dish that I love because of its piquant taste. For all you purists out there, piquant means food that has  a pleasant spicy taste.  With Piccata it’s a sharp taste and appetizing flavor. Being contrary, I attribute this to the lemon in the recipe. To me, chicken piccata means lemon piccata.

What I like about this recipe is that it includes another of my favorites: artichokes. It makes for a pleasing and delicious combination. And it’s great over orzo or any other small pasta shape for soaking up the delicious sauce. We did it, this time, over ditalini,  also referred to as tubettini because it’s shaped like a small tube. In some quarters it’s also known as “salad macaroni.” In my culture i.e. Nuyorican cuisine, it would undoubtedly be served over rice.

Let me add, giving credit where credit is due, this recipe comes Chicken Night (Weldon Owen , Inc.. 2014) by Kate Mcmillan

CHICKEN PICCATA WITH ARTICHOKES

Ingredients:

3 boneless, skinless chicken breasts, about 1½ pounds
½ cup all-purpose flour
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons unsalted butter at room temperature
2 cloves garlic, chopped
1 jar artichoke hearts, rinsed, drained and quartered
1 cup dry white wine
½ cup chicken broth
Juice of 1 lemon
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh parsley

Instructions:

  1. Cut chicken breasts in half through the thickness (as if you were going to open it like a book, but cut all the way through). Working 1 half at a time, place chicken between 2 pieces of plastic wrap and pound  with the flat side of a meat pounder or other flat-topped heavy metal object to a thickness of about ¼ inch.
  2.  Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off excess. Warm 2 tablespoons of the olive oil in a large frying pan over medium heat until very hot but not smoking. Working in batches as needed to avoid overcrowding, add the chicken and cook, turning once until golden brown on both sides and opaque throughout, about 4 minutes per side.
  3.  Return frying pan to medium-high heat; do not wipe the pan clean. Melt one tablespoon of the butter in the remaining one tablespoon olive oil. Add garlic and artichoke hearts and sauté until garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers, Reduce heat to medium, bring to a gentle simmer, and whisk in the remaining 1 tablespoon butter. Cook, stirring until the sauce thickens slightly, about 5 minutes longer. Stir in the parsley. Taste and adjust the seasoning.
  4. Return chicken to the pan and turn to coat each piece with the sauce. Cook just until is warmed  through,  about 2 minutes. Serve right away.
    Servings: 6

 

MANGO DELIGHT

July 9, 2024 / / 0 Comments

This is a mango dessert that can go by assorted names. In our culture, it’s simply Delce de Mango which translates roughly as “Sweet Mango.” Some call it Mango Mousse. I call it “Mango Delight.” Whatever name you give it, will it liven up the dessert portion of  your dinner. This is summer, and mangoes are plentiful. That means it’s the perfect time for this savory.

You can impress family and friends by claiming that this is an exotic fruit dessert. And you wouldn’t be too far off the mark. But, in reality, this dish is simplicity itself: It’s mango sweetened with confectioners’ sugar, whipped cream, and garnished with shaved chocolate. That’s it’s. The only work portion is that you have to simmer the fruit in a little water until it’s tender Why?  Because you’re using the entire mango, skin and all—except for the pit, which you discard. You’ve got 30 minutes of work for a delicious end of dinner experience. So, get your duff off the sofa, go down to the nearest store and get some mangoes. You won’t be disappointed.

Note that, for this recipe,  you need just four mangoes. But you can double the ingredients (for a serving of eight mangoes) for a bigger function. Also, it calls for shaved chocolate, which you can do by grating by hand the chocolate from a chocolate bar; or grating the chocolate in a food processor.

Mango Delight

Ingredients:

4 ripe mangoes
¼ cup confectioners’ sugar
1 cup heavy cream, whipped
Shaved chocolate, about ½ cup

  1. Wash mangoes and cut them into pieces, but do not peel.
  2.  Pour ½ cup of water in a medium saucepan.  Bring to a boil, add mangoes, cover, lower heat and simmer for 30 minutes or until tender. Remove from heat and cool pulp.
  3. Place mango pulp in blender or food processor and  process until well blended. Transfer to a bowl and fold in the whipped creams and confectioner’s sugar. Mix well. Pour into individual sherbet dishes or a glass serving dish. Top with shaved chocolate. Chill in the refrigerator (for about 25 minutes) and serve to applause.
    Yield: 4 servings.

COOKING WITH BAY LEAVES

July 3, 2024 / / 0 Comments

The humble bay leaf has been with us since time immemorial. But it amazes me of how many cooks that I know who relegate it to a second tier status and use it infrequently, if ever. Bay leaves are primarily considered a spice but, to my mind, the bay leaf should be up there at the top of the condiment pyramid along with salt and pepper. They’ve been in use since the time of ancient Greece and Rome. Its leaves constituted the wreaths of laurel that crowned victorious athletes in the ancient Olympics. But it’s not only cuisine; they’ve also been used in folk medicine to help relieve such ailments as diabetes, colds, high cholesterol, asthma, constipation, gas and bloating.

Of course, it goes without saying, one of their great values is enhancing recipes. For example, when making a meat sauce with ground meat, add four or six  bay leaves into the oil that cooks the onion and garlic at the beginning. Then add the meat and the rest of the ingredients, and continue cooking as you would a regular sauce. Or when grilling Shiskabab (kebabs), soak bay leaves in water, them skewer them on directly next to the chicken, lamb, beef, veggies. etc. Then grill as you would normally. Or you can wrap a whole, seasoned chicken or chicken parts in foil with a carpet of toasted bay leaves on top and on the bottom. Seal it and cook in a slow oven. Finally, you can boil bay leaves in water to make a tea that helps digestion.

As noted above, there are myriad bay leaf recipes. My favorite simply involves rice and beans, a dish common to Latino cooking. In this case, the bay leaves give an interesting twist to the dish, and make the rice and beans a glorious endeavor.

Note that, with the beans, you can use black beans, red beans, white beans, pinto beans or even back-eye peas. Also, I’ve taken a leaf from Mexican cooking and add Mexican crème or cream fraiche to the recipe. I find that Mexican crème is easier to prepare than cream fraiche, which is a more involved recipe. For Mexican crème: In a mixing bowl, combine 1 cup heavy cream, 1 tablespoon sour cream, 1 tablespoon freshly squeezed lime juice, and a dash of salt. Whisk for a minute or so. Cover loosely with plastic wrap and let rest on the counter for four hours during which time it will thicken. That’s it. When serving, you can top off the beans with the crème.

RICE  AND BEANWITH BAY LEAVES

To make the rice:

Ingredients:

2 cups long grain rice
Water to cover rice
3 tablespoons olive oil
Salt to taste
3 bay leave
Small piece of cinnamon stick
6 cardamom pods
1 chicken bouillon cube

Instructions:

1. Wash rice under cold running water and drain to get rid of starch. The way I do this (wash the rice) is to place rice in a pot with water to cover.        Let it sit for 3-4 minutes, then drain and rinse again in a colander until the water runs clear. Friends ask me, why do this? Simple, the  rice will            cook to perfection.
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 salt, bay leaves, cinnamon stick and cardamom pods.
4. Bring to a boil, add bouillon cube, cover and simmer on low heat until water is absorbed, usually 20-39 minutes. Remember that, when                         serving with the beans, remove and discard cinnamon stick and cardamom pods.

To make the beans:

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
3 bay leans
2 (15-oz.) cans of black beans
I cup fresh chopped tomatoes
½ cup fresh chopped cilantro

Instructions:

  1. While rice is cooking, heat olive oil in a large skillet or frypan over medium heat.
  2. Add onion and garlic and sauté for about 2 minutes.
  3. Add bay leaves and continue sautéing until onions are caramelized.
  4. Add beans, tomatoes and cilantro. Lower heat to simmer and continue cooking, stirring, for 5 minutes more. Serve over rice and topped with the Mexican crème.
    Yield: 4 servings for big eaters, 6 servings for light eaters.

 

CHEF’S SALAD

June 22, 2024 / / 0 Comments

The weather is sizzling, the temps are in triple digest and the humidity is unbearable. The thought of cooking or just turning on the  stove is nauseating. What you need is a delicious and cooling salad. Well, I think my version of Chef’s Salad fits the bill. Chef’s salad is an American salad that includes hard-boiled eggs, meat, cheese, vegetables and tossed lettuce. In my version I use spinach, tomatoes and mushrooms, as well as cheese and ham. For the dressing I mix olive oil, lemon juice, garlic powder, salt and pepper. That’s it. Nothing is cooked. No slaving over the stove on a hot, insufferable day. It’s the perfect antidote for the hot weather blues.

Note that for this recipe you can use any variety of mushrooms you like. I prefer white burton mushroom, cremini or shitake But other varieties such as Portobello and oyster mushrooms are excellent

This salad goes great with a crusty loaf of bread and a light white wine such as Sauvignon Blank, Pinot Grigio or Riesling. Still, it’s your choice. You could have a cold ale or beer with it and forego the wine, if that’s your preference.

CHEF’S SALAD

Ingredients:

½ cup olive oil
¼ cup lemon juice
¼ teaspoon garlic powder
½ teaspoon sugar
½  teaspoon salt
1/8 teaspoon ground back pepper
2 large bunches pound spinach, about 1 pound
1 (7 or9 oz.) package uncured ham sliced lunch meat, cut into slices about ¼-inch thick, and then cut in half
1 cup sliced Gouda or Cheddar cheese
1 pound mushrooms, washed and sliced
3 hard boiled eggs, quartered
2 medium sized tomatoes, washed and cut into quarters

Instructions:

  1. In a small bowl or cruet, mix the olive oil, lemon juice, garlic powder, sugar, salt and pepper
  2. Cut off the thick stems of the spinach and discard, Rinse spinach leaves under cold running pat and pat dry with paper towels, or use a salad spinner if you have one.
  3.  Line  a large salad bowl with the spinach leaves. Layer ham, cheese and mushroom slices over spinach. Garnish with eggs and tomatoes.
  4.  Pour dressing over salad and serve.
    Yield; 6 servings.

 

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