Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 1 of 74)

PATAS DE POLLO EN SALSA DE HONGO (Chicken Legs in Mushroom Sauce)

April 22, 2025 / / 0 Comments

Chicken is beloved in our family and, when combined with mushrooms, it’s a meal fit for royalty. It was so when we lived in Harlem, and it so today. Patas de Pollo en Salsa de Hongo, or Chicken Legs in a Mushroom Sauce epitomizes this ethos. Among other things, with chicken it gives added protein, and, with mushrooms, it enhances the immune system. Also, it’s meal that’s rich and comforting. You can’t go wrong with this one. It pairs well with rice or a good loaf of bread or, as we did it, with spaghetti. However you serve it, this is a dish that’s versatile and delicious. What more could you want?

PATAS DE POLLO EN SALSA DE HONGO
(Chicken Legs in Mushroom Sauce)

Ingredients:

4 chicken legs, about 3 pounds
Salt and black ground pepper to taste
1 tablespoon dried oregano
4 tablespoons olive oil
1 medium onion, peeled and slice thinly
2 cloves garlic, peeled and minced
1 red pepper (pimento), washed and sliced thinly
1-pound mushrooms, washed and sliced thinly
½ cup   chicken broth
1 teaspoon cornstarch
1 tablespoon heavy cream

instructions:

1. Rinse chicken legs under cold running pat dry with paper towels.
2. Rub legs with salt pepper and oregano
3. Heat olive oil in large skillet or frypan over medium heat.
4.  Add chicken legs and cook skin side down until well browned, about 6 minutes. Turn chicken and cook on opposite sides until browned, about 5 minutes longer.
5. Add onion and garlic and cook until onion is soft and translucent.
6. Add red pepper and cook for about 2 minutes. Add mushrooms and stir-fry until they’re browned.
7. Mix chicken broth and cornstarch and add to skillet. Cook, stirring, until thickened. Note that, during this
this time, the mushroom will also release their moisture. That’s why we’re using only ½ cup liquid. If sauce  has not thickened enough, you can add more cornstarch mixed with more water, if desired.
8.  Add cream, lower heat and cook until chicken legs are tender and soft, about 10-15 minutes more.
Yield: 4 servings.


.

ROAST LEG OF LAMB WITH GARLIC

April 19, 2025 / / 0 Comments

 

In the old days, back in my old neighborhood (then known as Spanish Harlem), Easter dinner meant a lamb dish, usually leg of lamb. So, to honor that tradition, that is the recipe given today. It’s not your normal leg of lamb dish. This one is Roast Leg of Lamb with Garlic. Yes, garlic, another ingredient that we love in Nuyorican cuisine. So, make that Easter meal memorable this time around. You won’t be disappointed. And, if you like garlic, you’re in luck. At least, it’ll keep the vampires away.

ROAST LEG OF LAMB WITH GARLIC

Ingredients:

1 (7-pound) leg of lamb
4 cloves garlic, each cut into 3 lengthwise pieces
¼ cup olive oil
¼ cup chopped fresh thyme
Salt and ground black pepper to atste
3 heads garlic, loose skin removed
1 cup vermouth

Instructions:

  1. With a small knife, make 6 incisions on each side of leg of lamb. Insert1 piece garlic in each. Rub lamb with oil and sprinkle with thyme, salt and pepper.
  2.  Place lamb in a shallow roasting pan. Roast, uncovered at 425 degrees F.  about 20 minutes or until meat is brown and crusty. Reduce heat to 375 degrees and continue roasting 1 hour longer. Place 3 whole heads garlic around lamb and continue cooking 30 minutes for rare or 50 minutes for medium. When finished, remove lamb and garlic from roasting pan. Gently break up whole garlic into separate cloves. Cover both with aluminum foil to keep warm.
  3.  Place pan on top of stove over high heat. Bring pan juices to a boil so that drippings adhere to pan and separate from fat. Pour off fat. Add vermouth and swirl around pan to loosen brown bits.
  4.  Carve lamb and serve on individual plates with sauce ladled over slices and 2 or 3 garlic cloves on side.
    Yield: 6-8 servings.

LENTEJAS CON CHORIZO (Lentils with Sausage)

April 17, 2025 / / 0 Comments

In our family we love lentils. Perhaps because they’re part of the group of beans and legumes; and we cook them in a similar fashion. For this recipe, if you can find fresh lentils, then go for it. If not, dried lentils work just as well.  The only difference comes at first sight: fresh lentils look similar to the dried variety except they’re slightly larger and greener. In our crowd we’ve had both, and both are just as good.

This recipe combines lentils with sausage, specifically the Spanish variety known as chorizo, which is sundried and flavored with smoked paprika and salt. At one time, back in the old days, this type of sausage could be found only in Hispanic markets or fancy food shops. I remember that, back in Sanish Harlem, you would go into the local bodega where the owner kept an open can of chorizo on the counter, and he would scoop out whatever amount was needed for each customer.  Today, you can get chorizo almost anywhere, be it your local grocer or supermarket. With this dish, we seldom used any other kind of sausage. Though I’m sure the recipe will work with almost any variety, even Libby’s sausage from the can.

Note that this recipe calls for aji dulce, or sweet chili peppers. These are not the hot variety; these are mild and have a pleasant taste and aroma. If, for some reason, you can’t find aji dulce, then you can skip them and cook the recipe as is. Yes, there have been times when we have been in places where this item could not be found—until the next time.

Let me add that this dish is not a quick fix. It takes time to prepare. That being, said, the results are well worth the effort. You’ll have an entrée that will satisfy everyone and will leave family, friends and guests vying to get the recipe.  They will sing your praises.

The main accompaniment to this entrée was, and is, rice, be it white or brown rice. Burt I’m sure you can pair it with your favorite grain be it couscous, quinoa, or even pasta. The choices are endless.

Ingredients:

2 cups fresh lentils, or dried, soaked overnight
3 tablespoons olive oil
1 chorizo sausage, sliced into ¾-inch rounds
1 medium onion, peeled and coarsely chopped
2 cloves garlic, peed and crushed
3 aji dulce (sweet chili peppers), seeded and chopped
6 fresh cilantro leaves, chopped
1 8-ounce can tomato sauce
Salt and ground black pepper
1 bay leave to taste
4½ cups water or broth (beef or chicken)

Instructions:

  1. If fresh, pick over lentils, discarding broken or shriveled ones. Rinse under cold running water.
  2.  Place lentils in a heavy pot, kettle or Dutch oven with 4½ cups water. Bring to a boil, cover and simmer on moderate-low heat for 45 minutes.
  3.  While lentils are cooking, heat oil in a skillet or frying pan. Add chorizo and cook over moderate until browned (about 5 minutes).
  4.  Add onion, garlic, aji dulce, cilantro, tomato sauce, salt, pepper and bay leaf. Sauté another 5 minutes.
  5.  Add skillet contents to lentils. Check water level, adding more liquid if necessary. Cook, uncovered, 30 minutes or until sauce has thickened somewhat.
    Yield: 6 to 8 servings.

EGGPLANT MOZZARELLA

April 14, 2025 / / 0 Comments

It’s amazing what one can do with eggplant and cheese. It’s like love and marriage, a union made in heaven. Today’s recipe follows that concept. It’s similar to other dishes following that vein. For example, my post on Eggplant Parmesan (02/21/25), or Baked Eggplant with Tomato and Cheese (02/25/25). Only difference is that in this one we layer the eggplant with tomato and mozzarella. It makes for a wonderful meal, and a vegetarian delight.

This is the type of dish that even meat lovers will enjoy. With a crusty loaf of bread, or pasta on the side, and some good wine, it’s a treat for all.

EGGPLANT MOZZARELLA

Ingredients:

2 medium-side eggplants, about 3 pounds
4 eggs
3 tablespoons milk
2 cups breadcrumbs
3-(or 4) medium tomatoes, washed and cut into ¼-inch slices
8 ounces mozzarella cheese, sliced about ¼-inch thick
1 tablespoon oregano, crumbled
1 teaspoon garlic powder (or more to taste)

  1. Preheat oven to 350 degrees,
  2.  Peel eggplant and cut into ½-inch slices.
  3.  Beat eggs and milk in a small bowl and pour into a shallow dish.
  4.  Place breadcrumbs in a large dish.
  5.  Dip eggplant slices first into egg mixture, then in breadcrumbs to coat both sides.
  6.  Alternate layers of eggplant, tomato and cheese in a greased baking dish or pan. Let me add that we prefer cast-iron, but that’s an individual choice.
  7.  Top with oregano and garlic and bake for 40 minutes.
    Yield: 6 servings.

 

 

PATAS DE POLLO EN SALSA DE HONGO (Chicken Legs in a Mushroom Sauce)

April 9, 2025 / / 0 Comments

In our family, back in Spanish Harlem, we loved chicken cooked with mushrooms. Usually, it   was a whole cut up chicken, seasoned and fried until browned, then cooked in a sauce. One variation was using chicken legs or thighs when available at the local bodega or supermarket.  And that’s what we’re preparing today: Patas de Pollo en Salsa de Hongo, or Chicken Legs in a Mushroom Sauce. Let me add that this recipe can work with drumsticks or breasts, or other chicken parts.

In terms of mushrooms, we used white mushroom combined with portobello. But you can use whatever variety you prefer, be it shitake, cremini, chanterelle or other. Just let your imagination run wild.

This is an easy enough recipe that we normally served with rice. This time we paired it with spaghetti, another variation popular in our family circle. If desired, you can try it out with a favorite grain like couscous or quinoa or even kasha. Whatever suits the palate.

PATAS DE POLLO EN SALSA DE HONGOS
(Chicken Legs in a Mushroom Sauce)

Ingredients:

4 chicken legs, about 3 pounds
Salt and ground black pepper to taste
1 tablespoon dried oregano
4 tablespoons olive oil
1 medium onion, peeled and slice thinly
2 cloves garlic, peeled and minced
1 red pepper (pimento), washed and sliced thinly
1-pound mushrooms of your choice, washed and sliced thinly
½ cup chicken broth
1 teaspoon cornstarch
2 cloves garlic, peeled and minced
1 tablespoon heavy cream

instructions:

  1. Rinse chicken legs under cold running pat dry with paper towels.
  2. Rub chicken with salt, pepper and oregano
  3. Heat olive oil in large skillet or frypan over medium heat.
  4. Add chicken legs and cook skin side down until well browned, about 6 minutes. Turn chicken and cook on opposite sides until browned, about 5 minutes longer.
  5. Add onion and garlic and cook until onion is soft and translucent.
  6. Add red pepper and cook for about 2 minutes. Add mushrooms and stir-fry until they’re tender and browned.
  7. Mix chicken broth and cornstarch and add to skillet. Cook, stirring, until thickened. Not that, during this time, the mushroom will also release their moisture. That’s why we’re using only ½ cup liquid. If the sauce has not thickened enough, you can add more cornstarch mixed with water, if desired.
  8. Add cream, lower heat and cook until chicken legs are tender and soft, about 10-15 minutes more.
    Yield: 4 servings.

ARROZ CON SARDINAS (Rice with Sardines)

April 8, 2025 / / 0 Comments

Rice and sardines were a popular stable back on the block in Spanish Harlem. Combine the two and you had a plentiful and delicious meal for family and friends. It was just as good on lean days as it was when times were good. And, to this day, we still enjoy the combination.

Now, as it was then, we use canned sardines. preferably natural, wild, non-GMO. It may cost a few pennies more, but it’s worth it. As for the rice, the recipe hasn’t changed since times of old. Normally, in this instance, you start the rice first and, while it’s cooking, you prepare the sardines. Lastly, you combine the two. Simple and fast—and a delicious repast to boot.

Let me add that, in our family, we seldom if ever, used brown rice. I know that brown rice is considered a healthier alternative to white rice. So, it that’s your preference, go for it. Be aware that brown rice takes longer to cook than white rice, about 45 minutes or so. You’re choice as to
which type to use.

ARROZ CON SARDINAS
(Rice with Sardines)

Ingredients:

1½ cups rice
6 tablespoons olive oil, divided
1 cube chicken bouillon
Salt to taste
1 medium onion, peeled and sliced thinly
2 clove garlic, peeled and minced
1 small green or red pimento (bell pepper), cored seeded and chopped
3 cans (4/4 oz.)  sardines
¼ teaspoon dried oregano
¼ teaspoon coriander
½ cup water mixed with 1 teaspoon cornstarch

Instructions:

1. Wash rice at least 3 times in cold water and drain to rid it of starch.
2. In heavy kettle or pot, add rice and cover with water by at least ¼-inch. Bring water to boil, stir in 3 tablespoons olive oil and chicken bouillon cube. Add salt to taste. Cover, lower heat and simmer until water is absorbed and rice is tender (about 20-30 minutes).
3. While rice is coking, heat 3 tablespoons olive oil in a skillet or frypan over medium heat.  Add onion and garlic.  Stir-fry until onion is soft and translucent.
4. Add chopped bell pepper (pimento) and cook, stirring, about 3 minutes.
5. Stir in sardines, oregano and coriander.
4. Add water mixed with cornstarch and cook, stirring, until thickened. You may add more or less water (or cornstarch) depending on how thick you want the sauce. Transfer to a serving dish and serve along with rice.
Yield: 4 servings.

 

 

 

 

 

 

 

 

TOFU WITH ONIONS AND PIMENTO

April 7, 2025 / / 0 Comments

 

One of our favorite vegetarian meals is Tofu with Onions and Pimento (pimientos, in Spanish). By pimento we mean bell peppers. In this case, red bell peppers. But you can use green or yellow pimentos if desired. This is a simple and elegant dish that goes great with the usual rice or noodles, be it Chinese noodles, soba noodles, or regular pasta like spaghetti or linguini. You have a great choice here. Take advantage of it.

Note that, when cooking tofu (or bean curd), it has to be prepared for cooking. That is, all the excess moisture has to be removed.  This is done by wrapping tofu in sheets of paper towels; putting something heavy on top such as a frying pan, which you can weight down further with cans and jars. Press for 30 minutes, or more. The tofu will be about 2/3 its original thickness and up to 100 milligrams of water will have been removed, approximately ½ cup. Tofu is naturally packaged in water to maintain freshness, but this excess water can make the tofu delicate and cause it to crumble during cooking. Removing excess moisture from tofu, especially before cooking, is crucial for achieving a firmer, chewier texture, and allowing the tofu to crisp up and absorb flavors better. 

TOFU WITH ONIONS AND PIMENTO

Ingredients:

1 pound package extra firm tofu, prepared for cooking (see above)
3 tablespoons olive oil
1 large red or yellow onion, peeled and sliced thinly
1 clove garlic, peeled and chopped
1 red bell pepper (pimento), washed and sliced about ¾-inch thick
½ tablespoon corn starch
½ tablespoon soy sauce (or more, if desired)
¾ cup water or chicken broth

Instructions:

  1. After bean curd has been prepared, cut into 1-inch squares.
  2. In a large skillet, frypan or wok, heat olive oil over medium heat. Add onion and garlic and cook until onion is soft and transparent.  Stir in pimento. Cook for about 2 minutes and add tofu
  3.  Mix corn starch, soy sauce and water or broth. Pour over tofu. Cook and stir until well heated and sauce is thickened.
    Yield: 4-6 servings.

BIFTEC ESPECIAL (Special Steak)

April 3, 2025 / / 0 Comments

Once in a while I hanker for a juicy steak. I don’t eat beef that much anymore, but when the yen strikes, I go for something special. Like the recipe given today: Biftec Especial, an old Nuyorican favorite.  All it is boneless beef cooked in bouillon (it could be beef or chicken bouillon), with a little wine added, and flavored with typical Nuyorican spices. Back on the block in Spanish Harlem, when making this dish we would use boneless chuck steak, mainly because it was cheap. But if you want to use a finer cut like ribeye, or skirt steak, or sirloin, go right ahead. You’re the boss. Although one of the reasons of using chuck is that we doctor it up so that it tastes special thus, the moniker, Special Steak.

Over the years I’ve discovered that, all along, we were making a version of what the French call Boeuf á Mode. Only difference is that in the French version they add carrots and cloves, which we never did. Why? I don’t know. That’s just the way it was. Still, if you want to make a memorable dinner, this is it. With a side of mash potatoes or French fries, or a vegetable, it’s a dish made in heaven—and one that family and friends will relish.

BIFTEC ESPECIAL (Special Steak)

Ingredients:

4 pounds boneless beef chuck
Salt and ground black pepper to taste
1 teaspoon dried oregano
3 tablespoons olive oil
1 cup beef or chicken bouillon
1 cup dry red wine
½ cup brandy
½ teaspoon dried thyme
6 parsley sprigs
6 whole peppercorns
1 clove garlic, peeled and halved

Instructions:

  1. Wash beef under cold running water and pat dry with paper towels.
  2. Rub pepper, salt and oregano thoroughly over the meat.
  3. Heat oil over medium heat in a large heavy Dutch oven. kettle or pot.
  4. Add beef and brown on all sides
  5. Add beef or chicken bouillon, wine, brandy, thyme, parsley, peppercorns and garlic. Bring to a boil. Reduce heat, cover and simmer until meat is tender, about an hour or more. Don’t forget to turn meat occasionally during cooking. Remove meat from pan and keep warm.
  6. Mix ¾ cup cold water mixed with 1 tablespoon cornstarch. Pour into pot, brin g to a boil, lower heat to medium and cook, stirring, until thicken to a rich gravy. You can add more or less water depending on how thick you want the gravy. If desired, you can add 1 tablespoon heavy or light cream for a richer sauce. Add beef, mix to combine and serve.
    Yield: 6-8 servings.

 

BEETS IN SOUR CREAM AND MUSTARD SAUCE

April 1, 2025 / / 0 Comments

“How can you eat any pudding if you don’t eat your beets?”
–=Pink Floyd, “The Wall.”

Beets is one of those vegetables you either love or hate. I’m in the former category. The beauty of beets is that you can doctor them up in many ways.  Want a Chinese version? Just add soy sauce. Want a classical French version? Just cook them in a basic whiter sauce. Or you can experiment and cook them in a mustard and sour cream sauce. As in the dish noted below. Even kids, who may hate beets, will like this one. Also, with this recipe you can pair it with whatever accompaniment you desire, be it rice, couscous or other grain. This time we paired the beets with kasha. These are toasted buckwheat groats, a naturally gluten-free grain that has a nutty flavor and is very popular in Eastern European and Jewish cuisines. So, in answer to Pink Floyd’s hit song, you can eat your pudding and have your beets too.

BEETS IN SOUR CREAM AND MUSTARD SAUCE

Ingredients:

1¼ to 1½ pounds fresh beets
Salt to taste
1 small red onion, peeled and thinly sliced
1 tablespoon mustard, preferably Dijon
2 tablespoons white vinegar
½ cup sour cream, or more to taste
Ground black pepper to taste

Instructions:

  1. Wash beets and place them in a large pot or kettle. Note: Do not cut off the root end of the beets.
  2.  Add cold water to cover and salt to taste. Bring to a boil, lower heat, cover and simmer until tender. This may take anywhere from 20 minutes to an hour, depending on the size and age of the beets.
  3.  Drain the beets and let cool. When cool, trim off and discard the ends of the beets. Peel the beets and cut them about a ¼-inch thick or slightly smaller.
  4.  Place beet slices in a mixing bowl. Add onions. In a small bowl or large cup, combine the mustard, vinegar and sour cream, and blend well. Pour the mixture over the beets and toss well.
    Yield: 6 or more servings.

CHINESE BRCCOLI

March 24, 2025 / / 0 Comments

This is a recipe that I got years ago, and I don’t remember from whom or where. It’s simple and quick, and that makes it a candidate for our venue. It’s stir-fried broccoli with some soy sauce added for color. I guess that’s why it’s called ‘Chinese Broccoli.’

Given its Asian flavor, the accompaniment of this dish is plain, steamed white rice. I guess you can serve it over Chinese noodles, or other pasta like linguini or angle hair. Your choice. Not to be outdone, you can give it a Japanese twist by pairing it with soba noodles, A lot of possibilities here for such a simple meal. Like, for instance, I gave it a Nuyorican slant by adding onion and garlic sautéed in olive oil. That’s the beauty of this recipe. You can experiment and make it your own. I serve this dish not with wine but with beer.  So, enjoy a quick Chinese dish your family and friends will be coming back to again and again.

CHINESE BROCCOLI

Ingredients:

3 tablespoons olive oil
½ medium onion, peeled and chopped
1 clove garlic, peeled and minced
2 medium to large head broccoli, about 2 pounds
1 cup chicken broth
2 tablespoons soy sauce

Instructions:

  1. Rinse broccoli under cold running water and pat dry with paper towels.
  2.  Remove and slice florets, and chop stalks into small pieces
  3. Heat olive oil in a large skillet or frypan over medium heat.
  4. Add onion and garlic and sauté until onion is soft and translucent. Add broccoli and stir-fry for a maximum of 2 minutes.
  5. Add chicken broth, bring to a boil, cover and simmer until tender, about 5 minutes. If desired, you can drain some of the liquid it too much remains in the pan.
  6. Add soy sauce to darken broccoli and serve.
    Yield: 4 servings.

 

Older posts

Menu

© 2025 Oswald Rivera

Theme by Anders Noren — Up ↑