Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 1 of 78)

BAKED BRIE

April 20, 2026 / / 0 Comments

This recipe will seal your immortality among your crowd when it comes to appetizers. The “oohs” and “ahhs” will reverberate throughout the dining room. And it’s so easy to make. Note that the brie is traditionally served with crackers (yes, it can be Ritz) or a sliced baguette. Some people include peanuts and grapes along with sliced apple. Here, you can be as creative as you want. Also, the recipe calls for Himalaya or sea salt. If you don’t have either, regular salt will so, but it won’t taste the same. Sea salt (or Himalayan) gives it more “oomph”. And remember to have the brie cold in the fridge before baking. If it’s at room temperature or warm, it will melt as it bakes.

BAKED BRIE

Ingredients:

1 large round brie cheese (12 to 16 ounces) chilled
Honey (for drizzling over brie)
Chopped pecans (toasted, if preferred)
Himalayan or sea salt to taste
Fresh rosemary or thyme sprigs for garnish
Apple slices

Instructions:

  1. Preheat oven to 350 degrees F. You can bake the brie in a baking sheet lined with parchment paper or simply on foil wrap with a light coating of olive oil to prevent stockage.
  2.  Place the chilled brie on the baking sheet and bake for 8 to 10 minutes, or until soft in the middle.
  3. Remove from oven and carefully transfer to a serving dish.
  4.  Drizzle generously with honey and sprinkle with chopped pecans and salt. Garnish with rosemary or thyme and serve with apples, crackers ora baguette.
    Yield: 6-8 servings.

GUISO DE CORDERO PRIMAVERA (Spring Lamb Stew)

April 6, 2026 / / 0 Comments

The following is wonderful dish for the season. We call it Guiso de Cordero  Primavera or, “Spring Lamb Stew. ” In our crowd, normally in Spring it would be a rack of lamb that would grace the table. But, sometimes, we prefer to do something that’s simple yet creative. That’s where this dish comes in. You can use lamb stew meat that you can get packages at any store or market. And it’s a lamb dish that’s done on a stovetop. No broiling or baking necessary. You can also use leftover neat from a leg of lamb: simply cut it up in ½-inch thick pieces or thereabouts.

The spices in this entrée are salt, pepper, garlic and dried rosemary. If you have fresh rosemary on hand, you can use that. Then you dredge the lamb chunks in flour and cook in some olive oil. This is an easy Nuyorican dish that’s good not only for Spring, but also whenever you want to create something convenient and delicious. Also, note that we add frozen veggies to the recipe. You can use whatever is available. We used green beans. You can substitute carrots, frozen peas, cauliflower, etc. or a mix thereof. If you want to use fresh vegetables, go right ahead. Just be aware that the cooking time may be shorter.

Let me add that we serve this dish on a bed of steamed white rice. It’s not written in stone. You can serve it with whatever grain you desire, be it couscous, quinoa or, even kasha. Or a green salad would work, for that matter. You can also pair it with pasta, preferably tubular like penne, macaroni or elbows. Just let your imagination table flight. Happy dining.

GUISO DECORDERO PRIMAMAVERA
(Spring Lamb Stew)

Ingredients:

Salt and ground black pepper to taste
3 tablespoons flour (or more as needed)
1-1½ pounds boneless stew meat
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 teaspoon dried rosemary
1 (16-oz.) bag frozen vegetables
1 cup beef broth
½ cup red wine (dry or sweet)

Instructions:

1.Combine salt, pepper and flour in a shallow plate or bowl. Dredge lamb chunks in the mixture.
2. Heat olive oil in a large skillet or frypan (we prefer cast-iron) over medium heat. Add lamb and cook until browned (about 2 minutes). Turn and continue cooking until browned on all sides (about 5-6 minutes).
3. Reduce heat to low. Add garlic, rosemary, frozen vegetables, broth, wine and cover. Cook, covered, until vegetables are tender, about 20 minutes.
Yield: 4 servings.

 

 

 

BACALAO EMPANANDO (Breaded Codfish)

April 3, 2026 / / 0 Comments

Nuyoricans love codfish. We boil, it, we fry it, broil, bake, you name it. When we first came to New York) from Puerto Rico in the 1950s, we discovered that cod could be found almost everywhere. From Little Italy to Chinatown, wherever there was an ethnic enclave, there was cod. And we mean salted codfish which, honestly, takes preparation.  Why? Because of the sodium content. It goes back to the old days when packing in salt was the best preservative. Thus, to this day, before cooking, salted cod has to be soaked in cold water, preferably overnight to rid it of the salt. Then you rinse it, pat dry with paper towels and it’s set for cooking. You might think, this is a lot just to cook the freakin’ fish. But, believe me, the final result is glorious; like today’s entrée: Bacalao Empanado or, Breaded Codfish.

In this instance, all you do it just encrust the cod in breadcrumbs, add the required spices, inclusive of mayonnaise and sour cream, and bake. That’s it. You can pair this dish with your favorite grain, like rice, couscous or even potatoes. This time, we served it with orzo, the small rice-shape pasta made from semolina. Lastly, you can garnish the dish with rosemary or tarragon, or whatever fresh herb you have on hand.  On a whim, we added tomato as a garnish. However you dress it up, the dish is heavenly. Have fun.

BACALAO EMPANADO
(Breaded Codfish)

Ingredients:

½ cup breadcrumbs
1 clove garlic, minced
2 tablespoons virgin olive oil
¼ cup sour cream
¼ mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
Salt to taste
1½-2 pounds salted cod, skinned if desired
Half a tomato for garnish

Instructions:

  1. Preheat oven to 425 degrees F. For the baking, you can coat a large baking pan or foil wrap with a little olive oil.
  2. Comvbine breadcrumbs, garlic and 2 tablespoons olive oil in a small bowl. Combine yogurt, mayonnaise, lemon juice, tarragon in another small bowl. Place fish on the baking pan or foil wrap. Spread 1 tablespoon of the yogurt mix on each piece of fish, then put 2 tablespoons of the breadcrumbs over it.
  3. Bake the codfish until opaque in the center and golden, about 15 minutes. Serve each portion with 1 tablespoon of the remaining sauce.
    Yield: 4-6 servings.

PAN-SEARED RACK OF LAMB (Costilla de Cordero Guisado)

March 3, 2026 / / 0 Comments

 

In our family, rack of lamb was one of those glorious, mostly inaccessible dishes. and it was only procured for a special occasion. And every time it was done in the oven. You marinated the lamb, preferably overnight in olive oil, salt, pepper, oregano and desired herbs like rosemary and thyme. Then you roasted the thing at 450 degrees F. until preferred doneness. That was the traditional way.

Recently, I began thinking about cooking the rack of lamb on the stovetop, in a skillet. Just sear the suckers in olive oil, add desired spices, and a little wine, cover and cook until done. Simple and easy to prepare. No mess, no fuss. And that is the recipe given below: Pan-Seared Rack of Lamb or, as we would call it back on the block, Costillas de Cordero Guisado (Kostiyas deh Korderoh Gee-sa-doh). This is a special one, where you want to impress everyone at the table, not just that special someone you want to take home. Enjoy this one, folks.

Note that a standard rack of lamb typically contains 7 to 8 rid bones. These racks are often sold “Frenched” meaning the meat and fat have been removed from the bone end for a cleaner presentation. A full rack normally consists of 8 ribs, which can be carved into 8 individual chops.

PAN-SEARED RACK OF LAMB
(Costilla de Cordero Guisado)

Ingredients:

2 (2 pound) racks of lamb
Salt and ground black pepper to taste
¼ teaspoon dried oregano
6 large springs fresh rosemary, chopped, or ¼ teaspoon dried
1 teaspoon chopped fresh thyme or ¼ teaspoon dried
4 tablespoons olive oil
4 tablespoons unsalted butter
3 cloves garlic, peeled and minced
½ cup dry white wine

Instructions:

  1. Wash lamb racks under cold running water and pat dry with paper towels. Season racks with salt, pepper, oregano, rosemary and thyme. If you’re not pressed for time, set lamb on a piece of foil-wrap enough to cover loosely and refrigerate overnight until ready to cook. If not, then cook immediately. In all cases, let the racks of lamb sit at room temperature for 30-60 minutes before cooking. This will ensure more even heat distribution when cooking on stovetop.
  2. Heat olive oil in a large skillet, preferably cast-iron, over high-medium heat. Place racks meaty side down and cook until lightly browned, about 3-4 minutes.
  3. Using tongs, turn racks meaty side up and cook until lightly browned on the underside, about 3 minutes.  Note that ribs curve, so the underside won’t make complete contact with the pan. Stand the racks, so the bones are pointing upward, and sear so that the underside is lightly browned. You may need to lean the racks against each other to keep them from falling.
  4. Add butter to the pan and let melt. Add garlic, lower heat to medium and cook the lamb, flipping constantly, and basting with the hot butter, about 2 minutes.
  5. Add white wine, reduce heat to low and cook 15-20 minutes. Use an instant-read thermometer to check the internal temperature in the thickest part of the meat. It should register 130 degrees F. for medium-rare or 135 for medium. The cooking time will vary depending on the size of the racks. They range from quite small to big and meaty.  Use your judgement. And make sure to spend some time basting the ribs side of the racks so that they cook evenly too.
  6. Transfer to a cutting board, tent with foil and let rest 10 minutes before slicing. Carve between the ribs into individual chops and serve.
    Yield: 6-8 servings.

ARROZ CON AGUACATE, LIMAS Y GARBANZOS (Rice with Avocado, Lime and Chickpeas)

February 25, 2026 / / 0 Comments

Once in a while I like a good vegetarian dinner. I am not a vegetarian, but I do have vegetarian friends, and I do comply with their tastes and well-being. The recipe given today is in that vein. It’s a Dominican dish I came across, which couples’ avocado (flavored with lime juice), rice and garbanzos (chickpeas). The avocado-lime rice got my attention. The recipe is simple enough: Layer rice with creamy avocado and, finally, garbanzos.  Can’t go wrong with this one. With some crusty bread and a chilled white wine such as Sauvignon blank or Pinot Grigio (or even beer, if that’s your preference), you’ll have a most enjoyable meal that even carnivores will love.

Let me add that I have modified the original Dominican dish by adding the usual Nuyorican ingredients and spices (onion, garlic, oregano, etc.). What can I say? It’s a Nuyorican thing. But however you prepare the dish, you won’t be disappointed.

Now, here come the semantics. The word “limon” typically refers to what English speakers call a lime, while “lima” is used for what English speakers call a lemon. This is a linguistic quirk where the same word, “limón,” is used for both. However, in our household back on the block, we call limes, “limas” or “lima.” So, that’s my usage in this instance.

ARROZ CON AGUACATE, LIMAS Y GARBANZOS
(Rice with Avocado, Lime and Chickpeas)

Ingredients:

2½ cups long grain rice
Water to cover
4 Tablespoons olive oil (divided)
1 small red onion, peeled and chopped
2 cloves garlic, peeled and minced
2 cans (15-oz) garbanzos (chickpeas), drained and rinse
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 large fresh avocados (or 4 small), cut in half
2 tablespoons fresh lime juice
¼ teaspoon garlic powder

Instructions:

  1. Wash rice in a colander under cold running water at least 3 times and drain to rid it of starch.
  2.  Place rice in a heavy kettle or pot (we prefer cast-iron) and cover with water to cover by at least 1-inch. If desired, you can add 1 chicken bouillon cube or 1 tablespoon powdered bouillon for added flavor.  Bring water to a boil. Stir in 2 tablespoons of the olive oil. Cover pot, lower heat to simmer, and cook until all water is absorbed (about 10-15 minutes). If rice is not tender enough to your taste, just let it steam more under desired consistency. This is something you gain by experience Usually, just steaming it until water is absorbed, is enough. Let it rest, covered, for about 5 minutes, and fluff with a fork.
  3.  While rice is cooking, heat another 2 tablespoons olive oil in a pan or skillet. Add onion and garlic, and stir-fry until onion is soft and translucent.
  4.  Add garbanzos. Season with salt, pepper and oregano. Cook, stirring, until garbanzos are crunchy and golden.
  5.  Mash avocados in a medium bowl until creamy. Add lime juice and garlic powder to make a soft avocado cream.
  6.  Transfer rice to a large bowl or plate. Add avocado cream until it covers the rice.
  7.  Top with the garbanzo beans and serve.
    Yield: 6-8 servings.

LOMA DE CERDO CON CÚRCUMA (Pork Tenderloin in a Turmeric Sauce)

February 17, 2026 / / 0 Comments

Back in Spanish Harlem, the favorite family pork dish was Pernil, or Roast Pork Shoulder. This is something we did for the holidays, like Christmas or Easter. Otherwise, it was plain old pork chops. But, on occasions we would have pork tenderloin (when we could afford it-we were relatively poor). Of course, this was for special occasions. Mainly we would roast it in the oven and serve it with a sauce. Like in today’s dish: Lomo de Cerdo con Cúrcuma or, Pork Tenderloin in a Turmeric Sauce. Cúrcuma, by the way, is pronounced koor-KOO-mah. Also, the turmeric gives the sauce, and the tenderloin, a pepper-like flavor and earthy, mustard-like aroma. Let me add, it is a spice with potent anti-inflammatory and antioxidant properties. That means, it’s good for you health wise.

This recipe is simple enough. Just season the tenderloin with salt and pepper, bake in the oven, and serve with the sauce. The sauce itself is just a basic roux to which we add oregano, garlic powder and the turmeric for added flavor and color. That’s it. So, let’s say you have the in-laws coming over for dinner, or that picky aunt who complains about everything; or your partner’s boss who is hard to please, especially when it comes to food. Well, make this specialty, and they will sing your praises. For all you bachelors and bachelorettes who want to impress that future boyfriend or girlfriend with your cooking skills, this dish is it.

This recipe goes well with almost any side dish be it a vegetable like green beans or broccoli, or a grain like rice or couscous. Guess what, we served it with kasha. It even goes well with pasta, whether it’s string like linguini or spaghetti, or tubular like macaroni or penne. A meal for all palates.

LOMO DE CERDO CON CÚRCUMA
(Pork Tenderloin with Turmeric Sauce)

Ingredients

2 pork tenderloins (about 1-pound each)
Salt and ground black pepper to taste
2 tablespoons butter
2 tablespoons flour
1 cup cold milk or milk and cream
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/2 teaspoon turmeric

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Rinse tenderloins under cold running water and pat dry with paper towels.
  3. Pierce the tenderloins all over with a knife or fork. Rub thoroughly with the salt and pepper.
  4. Place in an oven proof baking dish (we prefer cast iron). Bake, uncovered, for 25-30 minutes or until the pork had reached an internal temperature of 145 degrees, as measured in the center with instant read meat thermometer.
  5. While the pork is roasting, prepare the turmeric sauce: Melt butter over moderate heat in a small heavy saucepan. Add flour and blend well over low heat with a wire whisk until it reaches a smooth consistency.
  6. Stir in milk and bring slowly to boiling point. Cook 2 minutes, stirring constantly. Depending on thickness of sauce, you may want to add more milk or cream. Season with oregano and garlic. Finally, stir in the turmeric, cook 2 minutes more.
  7. Remove tenderloins from oven, place in a serving dish and let rest 5 minutes. Pour sauce over meat and serve. slicing pork into 1/2 to 2-inch pieces, or what are called medallions.
    Yield:     4-6 servings.

EGGS GOLDENROD

January 23, 2026 / / 0 Comments

Eggs Goldenrod combines eggs with a basic white sauce. It makes for a delicious breakfast or, better yet, a fabulous brunch.  All you need is hard- boiled eggs; and the sauce takes a few minutes to prepare. Combine it all, and you have a special dish. Classic cuisine at its finest.

EGGS GOLDENROD

Ingredients:

4 hard boiled eggs
4 slices toasted bread
2 cups white sauce
2 medium-to large tomatoes, sliced into garnish pieces (four for each plate)
1/3 cup chopped scallions

Ingredients: (For the Sauce)

4 tablespoons butter
4 tablespoons flour
2 cups milk

Instructions:

  1. Boil the eggs in water to cover by at least one inch until done. I find that the best way to accomplish this involves bringing the water to a boil, removing from heat, covering the pot and letting the eggs sit in the hot water for 12 minutes. Then drain, rinse eggs under cold running water and peel, which involves cracking the eggs against the pan or a hard surface and peeling so that the shell slides off easily. Some folks still prefer the old=fashioned way to boil eggs. This involves bringing eggs to a boil, cover pot and simmer for 20 minutes to a half hour, then peeling. Go with what works best for you. After eggs are done and peeled, cut in half and remove yolks with a knife or spoon.
  2. While eggs are cooking, make white sauce: Melt butter in a pan or skillet over low heat. Add flour and blend well with a fork or wire whisk. Sitr in milk and, as it cooks, bring slowly to a boiling point, stirring constantly until it forms a smooth sauce.
  3.  Chop whites of eggs very fine and add to the hot white sauce.
  4.  Chop egg yolks very fine.
  5.  Place toast on individual plates. Pour sauce over the toast.
  6. Garnish with the yolks on top, along with tomatoes around toast. Top with scallions and serve.
    Yield: 4 servings.

STIR-FRY CABBAGE

January 19, 2026 / / 0 Comments

Among some of us afficionados, cabbage is a mainstay, tasty, healthy and easy to prepare.  There’s so much you can do with it: Cabbage Soup, Stuffed Cabbage; I even I had a post on 06/19/20 offering Cabbage with Sour Cream. But my favorite way to prepare it has been a simple Cabbage Stir-Fry. The beauty of this dish is that you can make it either spicy or not so spicy, your choice. As given in the recipe below, you can add seeded dry red chili peppers. Or you can use sweet peppers, what we call aji dulce, and which you can find in Asian or Caribbean food stores (like your local bodega), or even in some supermarkets. They are sold by the handful or in packets of ½ to ¾ pound. A ¾ packet contains about 28 peppers. If you can’t find aji dulce, you can omit it and cook the dish as it. It will stay taste delicious.

This time around we liven up the vegetable by giving it an Asian flavor. To the stir-fry we added soy sauce and sesame oil. We also included sugar to give it a hint of sweetness. Again, you can modify this dish any way you want. That’s what gives it a unique taste or, as some would say, “oomph!” So, today, make the lowly cabbage sparkle again.

Another advantage of this vegetable is that you can pair it with almost any grain be it rice, couscous, kasha or pasta. This time around we paired it with quinoa, and it was grand.

BASIC CABBAGE STIR-FRY

Ingredients:

4 tablespoons olive oil
5 dried red chili peppers, washed, seeded and chopped (optional); or 3 aji dulce, washed, seeded and chopped
1-inch piece of ginger, peeled and minced
1 medium head cabbage, cored, washed and shredded
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon dry sherry
1 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon sesame oil

Instructions:

  1. Heat oil in a large skillet or frypan over medium -high heat.
  2. If you want the dish really spicy, add the red peppers and cook until browned, about i minute then remove the peppers. If you don’t want it spicy, skip this part and just add the ginger to the pan and cook for a few seconds. Stir in the cabbage and aji dulce,
  3.  In a small bowl, combine the cornstarch, soy sauce and sherry, and add to the skillet. Cook until thicken slightly.
  4.  Season with the sugar, vinegar and sesame oil and serve, |
    Yield: 6 or more servings.

MAPLE FLAVORED BRUSSELS SPROUTS

January 13, 2026 / / 0 Comments

Brussel sprouts, despite being a very healthy vegetable, is often dismissed and avoided, especially by kids: “Nah, I don’t wanna eat that stuff!” I’m sure you’ve heard it before, more than once. Well, here’s one way to make this great dish not only palatable but delicious. Why not pair it with maple syrup? Yes, why not? Not only adults, but kids will also love it. Why? Because, simply, it’s sweet You can serve it with your favorite fish, meat, chicken or, as an accompaniment to rice, couscous, kasha or pasta. We paired it with quinoa.  Savor this one.

MAPLE FLAVORED BRUSSELS SPOUTS

Ingredients:

1-pound Brussels sprots, cleaned and trimmed
¾ cup maple syrup (or more to taste)

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Rinse sprouts under cold running water. Then trim the wooded end and peel off any dirty or damaged outer leaves., and rinse again. If you have large ones, cut then in half or quarters for even cooking. For a deeper clean, you can soak them in salted water after trimming the stem.  
  3. Place sprouts in an oven proof skillet or pan (we prefer cast-iron) and toss with the maple syrup. Transfer to oven and roast about 20 minutes or until they are done and soft.
  4. Remove from oven and serve.
    Yield: 4-6 servings.

 

CHICKEN BULGOGI

January 8, 2026 / / 0 Comments

Today we feature a classic Korean recipe. It’s known that my verve and passion is Caribbean cooking, essentially that of the Nuyorican diaspora. Yet, once in a while, we like to feature other prominent cuisine. Korean cooking has long been a favorite of mine ever since I discovered it in my young manhood years ago. And it is still one of my favorites, especially Chicken Bulgogi (or dak bulgogi), a popular dish featuring thinly sliced chicken marinated in a sweet, savory, and spicy sauce. The sauce itself consists of soy sauce, garlic, ginger, sesame oil, brown sugar. sesame seeds, cayenne pepper, salt and black pepper which is mixed together in a marinade. The chicken is then cooked or grilled over high heat until caramelized and slightly charred. It makes for a tender, juicy and flavorful rendition known as “fire meat.” Actually, this is a chicken version of the classic beef bulgogi. The beef version, as with the chicken dish, is typically served with rice, but also includes kimchi and, sometimes, lettuce. The dish can also be made with pork.

Our version is quick and easy. All you do is mix the chicken with the marinade and cook it together. That’s it. No fuss, no bother. It makes for a very tasty meal that will please everyone in your circle.

CHICKEN BULGOGI

Ingredients:

½ medium onion, peeled
2 cloves garlic, peeled and minced
5 tablespoons soy sauce
½ cup soy sauce
1½ tablespoons brown or maple sugar (or more to taste)
2 tablespoons sesame oil
1 tablespoon sesame seeds
½ teaspoon cayenne pepper
Salt and ground black pepper to taste
4 skinless, boneless chicken breasts (about 2 pounds – normally 6-8 ounces each)

Instructions:

  1. In a bowl, whisk together the onion, garlic, soy sauce, brawn or maple sugar, sesame oil, sesame seeds, cayenne pepper, salt and black pepper into a smooth marinade.
  2. Heat a wok or large skillet over medium-high heat. Add chicken and marinade and stir-fry until chicken is cooked throuh, about 15 minutes.
    Yield: 4-6 or more servings.
Older posts

Menu

© 2026 Oswald Rivera

Theme by Anders Noren — Up ↑