Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 9 of 83)

HOISIN CHICKEN

June 20, 2024 / / 0 Comments

Hoisin Chicken is a unique dish in the Chinese-American cooking lexicon in that it incorporates hoisin sauce as the major ingredient. In my young manhood, Chinese-American cooking was exemplified by soy sauce.  I remember that when my family went to Friday night diner in our favorite  Chinatown restaurant, we put soy sauce on everything—except dessert, which always consisted of peeled oranges. Our palette has grown sincx then.

In this recipe, we simmer chicken breasts  in a mix of hoisin sauce, dry sherry and, yes,  soy sauce along with the usual spices and bell pepper. Note that you can use whatever bell  pepper (or pimento) you prefer, be it green, red or yellow.. It’s an easy enough dish to prepare, and the usual accompaniment is rice. In lie of rice you can substitute whatever grain you like, be it couscous, quinoa or other, or even pasta. In which case we prefer string pasta such as soba noodles, linguine or spaghetti. But if you want to use penne, macaroni or radiatore, go right ahead. It’s your kitchen and you rule.

HOISIN CHICKEN

Ingredients:

¼ cup hoisin sauce
2 tablespoons dry sherry or sake
1 tablespoon soy sauce (or more if needed)
3 tablespoons peanut oil or olive oil
2 medium  green, red or yellow bell pepper, stemmed, seeded and slice about ¾-inch thick
2 clove garlic, peeled and minced
1 tablespoon ginger, peeled and finely grated
½ teaspoon red pepper flakes (optional)
1½ pounds boneless, skinless chicken breasts, sliced crosswise ¾-inch thick
thinly sliced scallions for garnish

Instructions:

  1. In a small bowl stir together the hoisin, sherry and soy sauce. Set aside.
  2.  In a large skillet or frypan, heat oil over medium-high heat until shimmering. Add bell peppers and cook, stirring occasionally, until softened and beginning to brown, about 4-5 minutes. Add garlic, ginger and pepper flakes. Cook, stirring, until fragrant, 30 to 60 seconds.
  3.  Add chicken and cook, stirring until light brown and opaque throughout, 7-8 minutes. Add hoisin mixture and cook, stirring until sauce lightly thickens, 1-2 minutes.  Turn off heat and season with additional soy sauce, if needed.
  4.  Garnish with thinly sliced scallions and serve.
    Yield: 4-6 servings.

SCALLOPS WITH TOMATOES

June 13, 2024 / / 0 Comments

This dish has been a favorite in our crowd since I can remember.  I’m told it’s origin is French Continental cuisine.  If that’s the case, then merci. Anytime I crave something special regarding scallops, this is the go-to  recipe. These scallops simmered in cream and vermouth make for a deliciously decadent entrée that goes greet with rice, couscous, quinoa, farro or pasta. We paired it with egg noodles, and it was heavenly.

CALLOPS WITH TOMATOES

Ingredients:

1½ pounds scallops
2 tablespoon butter
1 pound tomatoes, seeded and diced or 1 can (28-oz,) tomatoes, drained and diced
Salt and ground black pepper to taste
½ cup heavy cream
½ cup dry vermouth
¾ teaspoon crushed saffron threads

Instructions:

  1. Rinse scallops under cold running water and pat dry with paper towels. Cut any large scallops in half.
  2.  Melt butter in a fry pan or deep skillet. Add scallops and cook over low heat, stirring, 3 to 4 minutes. Add tomatoes, salt, pepper and cook over high heat, stirring, 5 to 7 minutes or until mixture is dry.
  3.  Stir in cream, vermouth and saffron. Bring to a boil, add scallops and cook over medium heat until tender.  Using a slotted spoon, remove scallops and transfer to a hot  buttered platter.  Cover and keep warm. Boil cooking liquid, stirring occasionally, until thick enough to coat a spoon. If needed, taste and adjust seasoning.
  4.  Pour sauce over scallops, mix well and serve immediately.
    Yield: 4 servings.

CAMARONES AL CRIOLLO (Shrimp Creole Style)

June 8, 2024 / / 0 Comments

 

When we say “Criollo,” we mean Creole style but not in the sense of Louisiana Creole cuisine. In Puerto Rico it means “coming from the country” or native Caribbean cooking. And though it is spicy in its own way it is not as fiery as Bayou-style cooking. Which leads us to today’s entrée: Camarones Al Criollo or Shrimp Creole Style. In this recipe, the shrimp itself is easy to cook, it’s the preparation that takes up most of the cooking time, it’s well worth it, believe me.

Back on the Island, the usual accompaniment to this dish is rice. But you can use whatever grain you desire, or even pasta. On this occasion we served the shrimp over pearl couscous, also known as Israeli couscous.  Have fun with this one.

Note that, apart from the typical Nuyorican ingredients, we also used chopped leeks. If you can’t locate leeks, you can use other vegetables such as broccoli, spinach  or okra.

CAMARONES AL CRIOLLO
(Shrimp Creole Style)

Ingredients:

1½ pound medium-sized shrimp
3 tablespoons olive oil
1 medium-sized onion, peeled and chopped
½ cup coarsely chopped leeks
1 sweet green pepper (pimento), cored, seeded and chopped
2 clove garlic, peeled and chopped
1 (28.2 oz.) can diced tomatoes
3 sprigs fresh chopped  thyme or ½ teaspoon dried
½ teaspoon fresh oregano leaves or ¼ teaspoon dried
1 bay leaf
2 teaspoons grated lemon rind
Salt and ground black pepper to taste
4 tablespoons chopped fresh parsley
Juice of 1 lemon

Instructions:

  1. Shell and devein the shrimp. Rinse, pat dry with paper towels and set aside.
  2. Heat olive oil in a large skillet or saucepan. Add onion and stir- fry until wilted and translucent.
  3.  Add leeks, green pepper and garlic. Cook briefly, stirring. You want the vegetables to be crisp but not overcooked.
  4.  Stir in tomatoes, thyme, oregano, bay leaf, lemon rind, salt and pepper, Simmer for 10 minutes, uncovered, stirring often.
  5.  Add shrimp, mix well, cover and cook for 3-4 minutes. Remove bay leaf. Add parsley and lemon juice and blend well.  Serve over couscous or favorite grain.
    Yield: 4-6 servings.

ROAST DUCK

June 5, 2024 / / 0 Comments

This is one of those special recipes that takes patience. You simply prepare the duck the day before by rinsing, wiping, and then storing in the refrigerator overnight. The rest is fairly straightforward, and you have a marvelous roast duck dinner. In this case, we served it with broccoli and potatoes. Also, the vegetables have to be steamed. This is a simple enough process: Place 2-inches of water in a saucepan. Insert a steamer basket and bring water to a boil. First place the potatoes in the steamer basket, cover, lower temperature and steam  5 minutes. Then add broccoli and steam 5 minutes more. The steaming time is just a suggestion. You may want them more or less tender depending on your preference. Your choice.

Note that this meal is meant to impress family and friends. The effort is well worth it.

ROAST DUCK

Ingredients:

1 5½ pound duck
2 cloves garlic, peeled and slivered
½ teaspoon oregano
Salt and ground black pepper to taste
1 tablespoon soy sauce
1 cup chicken broth
5 medium potatoes, washed, scrubbed and slice in half
1 pound broccoli florets
½ cup hot chicken broth
1 teaspoon sage
1 teaspoon thyme

Instructions:

  1. A day before cooking, rinse and wipe duck with a paper towel, and stuff cavity with a paper towel. Place duck in the refrigerator without covering it.
  2. The day you roast the duck, pre-heat oven to 325 degree F. Remove duck from the fridge and prick it all over with a fork. With a knife point, make holes in the breast and thighs and insert slivers of garlic. Place duck in a roasting pan. Sprinkle with oregano, salt and pepper. Rub the breast with the soy sauce. Place cup of water in the pan and roast the duck 1½ hours. Baste it from time to time with the cup of chicken broth. When the duck is cooked, remove to a serving platter.
  3. Steam the broccoli and potatoes.
  4.  While steaming the vegetables, degrease the roasting pan juices and pour into a small saucepan, Add ½ cup hot chicken broth, sage, thyme, salt and pepper.
  5. Serve the duck surrounded and garnished by the potatoes and broccoli with the sauce on the side.
    Yield: 4-6 servings.

PENNE WITH ZUCCHINI

May 28, 2024 / / 0 Comments

Sometimes a recipe comes about because of the things you have on hand, and just plain necessity. It’s serendipity really. You have some ingredients and you have to come up with something for dinner. This Penne with Zucchini dish is such an effort. It makes for a great pairing. With a crusty loaf of bread and some good red wine, you have a vegetarian banquet your family and friends will long remember.

Note that the recipe calls for water or chicken broth. The easiest way to make chicken broth is to add a chicken bouillon cube to the water. That’s it—unless you make your own chicken broth by steaming  chicken in water and then saving the water for later use. Use whatever method benefits you best. Also, it calls for sazón, an ingredient that has become very popular in Puerto Rican cooking. The two most popular brands are Sazón Goya or Sa-sôn Accent. Either one is good.

PENNE WITH ZUCCHINI

Ingredients:

1 pound package penne (or favorite pasta be it tubular or string)
2 medium zucchini, about 1½pounds, washed and sliced into¼-inch rounds
3 tablespoons butter
3 tablespoons flour
1½ cups water or chicken broth
½ teaspoon oregano
Salt and ground black pepper to taste
1 packet Sazόn Goya or Sa-sόn Accent

Instructions:

  1. Cook penne according to package directions.
  2. While penne is boiling, in a sauce pan, melt butter over medium heat. Whisk in flour and cook until well blended and lightly browned, about 5 minutes.
  3. Gradually add water or broth, stirring constantly, and cook until thickened and smooth, about 2-3 minutes.
  4. Stir in oregano, salt, pepper and sazόn.
  5. Add zucchini and cook until heated through, about 3 minutes.
  6. Drain penne, place back in pot, add the sauce and stir to mix.
  7. Transfer to a serving dish or platter and serve.
    Yield: 4-6 servings.

MEAT PIE

May 17, 2024 / / 0 Comments

I  call this recipe a Meat Pie although it’s not a pie in the traditional sense. Basically it’s braised beef with a sour cream topping. I know, it’s a weird combination. Yet the result is delicious, and something out of the ordinary. Take a chance on it. You won’t be disappointed.

Let me add that, for the health conscious you can substitute ground chicken or turkey for the beef given in the recipe.  Impress everyone in your circle with this one.

MEAT PIE

Ingredients:

I pound ground beef
3 tablespoons olive  oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 pound ground beef
½ teaspoon oregano
½ teaspoon fresh thyme leaves or ¼ teaspoon dried
Salt and ground black pepper to taste
1 (16 oz.) container sour cream
1 packet Sazón Goya or Sa-són Accent
2 hard-boiled eggs, sliced in half

Instructions:

  1.  Heat olive oil in a frypan or skillet over medium heat.
  2.  Add onion and cook until soft and translucent, Add garlic and cook for 2 minutes more.
  3.  Add ground beef and cook, stirring, until well browed.
  4.  Stir in oregano, thyme, salt and pepper.
  5.  In a bowl, mix sour cream with the sazón. Layer the sour cream mix over the beef. Place in a broiler and broil 4 minutes (do not burn).
  6.  Garnish with hard-boil eggs sand serve .
    Yield: 4-6 servings.

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TURMERIC RICE WITH FRUIT

May 8, 2024 / / 0 Comments

 

TURMERIC RICE WITH FRUIT,

In the Middle East, combining rice with fruit  is a hallowed tradition. Recently, I decided to experiment with this concept, and came up with my own variation: Turmeric Rice with Fruit. In this version, for the fruit I added apricots, raisins, and dates.  It made for a real tasty meal.

This is s fun dish for any occasion. Also, note that in this recipe you can add more or less dried fruit to taste. The  dish goes well as a side to beef, pork or chicken. Or as a veggie meal on its own So, liven up your taste buds today. Family and friends will savior this one.

TURMERIC RICE WITH FRUIT

Ingredients:

1 cup rice
2 tablespoons butter
¼ cup finely chopped onion
1 clove garlic, finely chopped
½ cup raisins
½ cup dried apricots, chopped
½ cup dates, seeded and chopped
1 teaspoon turmeric
3 teaspoons fresh thyme or ½ teaspoon dried
3 drops tabasco sauce
1 bay leaf
1½ cups water
Salt and ground black pepper to taste

  1. Wash rice at least three times under cold running water to rid of starch.
  2. Melt 1 tablespoon of the butter in a pot or saucepan. Add the onion and garlic. Cook, stirring until wilted and onion is soft. Add rice, raisins, apricots, dates, turmeric, thyme, tabasco, bay leaf, water, salt and pepper. Stir to mix. Bring to a boil. Cover pot tightly and simmer for 20-30 minutes or until rice is tender.
  3. Discard the thyme sprigs and bay leaf. Distribute the remaining butter throughout the rice. If not serving right away, keep rice covered in a warm place until it’s served.
    Yield: 4 servings.

BACALAO CON HUEVOS (Codfish with Eggs)

May 3, 2024 / / 0 Comments

Salted cod or bacaloa, is a popular dish in Nuyorican cooking, even to this day, at least in my family. We still eat it frequently with rice. It all goes back to life on the island of Puerto Rico. Salt cod, at the time, was an inexpensive item, easy to find. It was cod packed in salt as a preservative. So, it didn’t’ need refrigeration. Thus, in bygone days, it was available everywhere, not only in the Caribbean but throughout the Mediterranean basin. And, to this day, it’s popular in Spanish, Portuguese, Greek and French cuisine; and prevalent in such far flung places as India and Canada.

As noted, salt cod is high in sodium content. That means it has to be prepared before cooking. This is simple enough: soak the cod overnight in cool water. Drain, then place the cod in a pot or pan of boiling  water to cover and simmer gently for 15 minutes. This removes all traces of excess salt. Finally, drain the cod and, when cool, peel any skin and bones. Then flake so that it is ready to cook. Let me state that most salt cod today is packaged already peeled and boned so, at least, that part of the procedure is taken care of.

Thankfully, the Rivera family has perfected  an easier method to desalt cod. In this case, you place the cod in a pot or saucepan with water to cover and let it stand 20 minutes. Then drain the cod, remove the skin and bones (if not already done), place fish in a skillet and cook over low heat for 5 minutes. This method is quicker than the overnight soaking bit. But, we’re not done yet. The recipe given also calls for achiote,  which is simply cooking 1 tablespoon annatto seeds (found in most supermarkets in 8-oz. jars), in ½ cup olive oil, stirring frequently for 5 minutes. Lastly, straining the oil  into a glass jar or container. The achiote gives the recipe a lovely bright orange-red color and distinctive flavor. If you pressed for time, you can substitute a packet of Goya Sasón or Sa-són Accent mixed in with a tablespoon of olive oil.

Yeah, I know you’re thinking, preparing this dish calls for a lot in terms of time and patience. But, my friends, believe me, it’s well worth it. Once you add the eggs to the codfish, you have a dish suitable for breakfast, lunch or dinner—and one you will go back too time and again.

BACALOA CON HUEVOS
(Codfish with Eggs)

Ingredients::

3 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 pound salt cod, prepared for cooking (see above)
3 tablespoons achiote (see above)
6 eggs, lightly beaten

Instructions:

  1. Heat oil in a large frying pan or skillet. Sauté onion and garlic until onion is tender and slightly brown.
  2. Add flaked codfish and achiote coloring. Cook for about 3 minutes.
  3. Add beaten eggs. Sauté over low heat until eggs are scrambled.
    Yield: 4 servings.

WHITE BEANS, GREEK STYLE

May 2, 2024 / / 0 Comments

This is a wonderful bean dish that goes well with any grain, be it rice, couscous, quinoa or farro. It also compliments pasta, as we did this time around serving it with orzo, that type of pasta that looks like rice but is actually made from whole grain semolina.

I like cooking beans from scratch. Which means you have to soak the beans overnight in cool water to cover by at least 2 inches. When soaking beans, you can cover the pot, but it does not  have to be refrigerated. Then drain beans and cook as directed. If pressed for time, you can go the quicky way and use canned beans. It’s time efficient, but it will not give you the same flavor and texture. Your choice. Whichever way you prepare it, the recipe given makes for a great veggie dinner.

WHITE BEANS, GREEK STYLE

Ingredients:

2 cups small white beans
¼ cup olive oil
4 scallions, rinsed and chopped
¼ teaspoon ground coriander
¼ teaspoon dried oregano
1 large clove garlic, peeled and pressed

  1. Soak beans overnight. Drain, cover with fresh water by at least 2 inches. Bring to a boil, and cook beans over moderate-low heat until almost tender but not mushy (about 1 hour).
  2. Add rest of ingredients and mix well. Lower heat and simmer for about 20 minutes, or until beans are completely tender. If water dries out, you can  add more water as needed to complete the process.
    Yield: 4-6 servings.

ARROZ ROJO CON PESCADO (Red Fish with Rice)

May 1, 2024 / / 0 Comments

 

Back on the block, this was one of those cheapie dinners that got us through the lean times.  Rice was one of those common staples that we had frequently, and saffron was the ingredient that gave it color and flavor. But saffron, now and then, was expensive. So we would use tomato sauce  and, when times got really bad, tomato juice in lieu of saffron. Fish was also another cheap and natural accompaniment to the rice. The result was a delicious dinner we all enjoyed—regardless of economic circumstances.

In this dish, we would we would poach the fish and then combine it with the rice.  So it ended up as a one-dish meal that was great to behold, and marvelous.

ARROZ ROJO CON PESCADO
(Red Rice and Fish)

Ingredients:

2 cups rice
1¼ cups tomato juice
¼ cup water
1 pound halibut or any form-fleshed fish (cod, haddock, flounder, etc.)
2 cups water
1 bay leaf
2 strips lemon peel
4 whole black peppercorns
Salt and ground black pepper to taste
10 oz. package green peas, cooked to package directions
Paprika

Instructions:

  1. Wash rice at least three times in cold water and drain to rid it of starch. What in Pennsylvania Dutch country is known as “washing in several waters.”
  2. In a heavy kettle or pot, mix water and tomato juice and bring to a roiling boil. Add rice, cover and simmer on low heat until liquid is absorbed (about 20-25 minutes).
  3. Meanwhile, rinse fish under cold running water and pat dry with paper towels. Place in a skillet or pan, add 2 cups water, bay leaf, lemon peel, and peppercorns. Bring water to a boil, cover and simmer on medium-low heat for 7-10 minutes or until fish is opaque.
  4. Remove fish from pan and cut into bite-sized pieces. Toss with the rice and season with salt and pepper.
  5. Place rice in a serving dish or platter. Make a well in the center and put in cooked green peas. Sprinkle lightly with paprika and serve.
    Yield: 4-6 servings.
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