Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 11 of 76)

BIFTEC A LA CRIOLLA (Steak Creole Style)

January 3, 2024 / / 0 Comments

This recipe is similar to a quick stir-fry, and is one of the entries in my first cookbook, Puerto Rican Cosine in America (Running Press). Initially, this dish was prepared in our family using boneless sirloin or round steak, when times were good. During the lean intervals, it was chuck steak. Since the meat was cut very thin into strips, the cooking time was about the same. Then we discovered flank steak. Thinly sliced across the grain to help tenderize the meat, flank steak was great for this dish. In the cooking process, some folks omit the tomato and instead use tomato sauce. We prefer sautéing everything. I think my mother, of beloved memory, probably got the idea from watching some Chinese chef on TV.

BIFTEC A LA CRIOLLA
(Steak Creole Style)

Ingredients:

1½ pounds flank steak, cut along the grain into strips about 1½ inches wide; then cut each strip across the grain into¼-inch slices
9 whole black peppercorns
1 clove garlic, peeled and crushed
1 teaspoon dried oregano
¼ teaspoon salt
2 tablespoons vinegar
¼ cup olive oil
1 large green bell pepper, cored, seeded and cut into ¼-inch strips
1 large onion, peeled and thinly sliced
1 4-ounce can mushrooms, drained
1 large tomato, cored and cut into half moon shapes

Instructions:

  1. Wash meat and pat dry with paper towels.
  2.  In a mortar, crush peppercorns, garlic, oregano and salt. Add vinegar and mix.
  3.  Place meat in a bowl. Add seasonings and blend. Cover and let stand in the refrigerator for 10 minutes.
  4.  In a large skillet or frying pan, heat olive oil. Add meat strips and quickly  brown over medium-high heat.
  5.  Add remaining ingredients and stir-fry 4-5 minutes.
  6.  Serve over rice or vegetables.
    Yield: 4 servings.

PASTA WITH MUSHROOMS AND PAPRIKA

December 28, 2023 / / 0 Comments

Back in Spanish Harlem, when times were lean, the favored American meal was spaghetti (before it was known as “pasta”), normally in a tomato sauce. We would experiment with it from time to time, coming up with different sauce mixtures. The recipe given today is in that vein. Our family has always been aficionados of mushrooms since we discovered it makes a great base for sauces. The rendition today is simply mushrooms with paprika, butter, milk and cream.

This is a hearty, delicious,  and filling recipe that can be served with whatever pasta you prefer, be it stringed pasta or tubular. This time around we paired the mushrooms with linguine, but you can use penne, macaroni, shells, elbows, bowties, etc. The dish also goes great with rice or couscous. With a crusty loaf and a good red wine, like a Chianti or Cabernet, it’s a humble yet memorable dish.

PASTA WITH MUSHROOM AND PARPIKA

Ingredients:

1 pound linguini or favorite pasta
2 tablespoons butter
3 tablespoons chopped shallots
1 teaspoon paprika
2 tablespoons cornstarch or arrowroot
¼ cup dry sherry
1 cup milk
1 cup heavy cream
Salt and ground black pepper to taste

Instructions:

  1. Cook linguini according to package directions, drain.
  2. Meanwhile, cut the mushrooms into very thin slices. They should be about 4 cups.
  3. Heat the butter in a large saucepan and add the shallots. Cook briefly and sprinkle with the paprika. Add the mushrooms
  4. Sprinkle with the cornstarch and stir. Sprinkle with the sherry, stirring with a wire or plastic whisk. Add the milk, stirring rapidly with the whisk. When blended and smooth, add the cream, salt and pepper. Add linguini and stir to mix.
    Yield; 4-6 servings.

GLAZED LEG OF LAMB

December 25, 2023 / / 0 Comments

This glazed leg of lamb recipe was what I prepared for our Christmas dinner. We just couldn’t see having turkey again so soon after Thanksgiving. Lamb seemed a good compromise, and the result was fabulous.

The recipe is easy enough to prepare. The trick is to cook the lamb in a slow over. So, you need patience for this one. Once its done, you’ll sing it’s praises.  We served the lamb with rice and   pigeon peas (see post of 12/01/14).but smashed potatoes and any other good vegetable will do. We garnished the lamb with carrots and quartered onions baked and drizzle with butter during the last 30 minutes of roasting the lamb. Anyway you do it, it’s gonna be a special dish for a special occasion, or whenever you want to impress friends and family.

GLAZED LEG OF LAMB

Ingredients:

1 leg of lamb
3 cloves garlic, cut into small slivers
Salt and pepper to taste
1 teaspoon dried oregano
Olive oil
½ cup apple jelly
½ teaspoon rosemary leaves, finely chopped
1 tablespoon lemon  juice

Instructions:

  1. Day before cooking wash lamb and pat dry with paper towels. Make slits on the lamb and insert with garlic slivers. Brush with olive oil, wrap in aluminum foil, and place in refrigerator to marinate overnight.
  2. Next day, Preheat oven to 325 degrees F.
  3. Season lamb thoroughly with salt, pepper and oregano. Pace in rack in a shallow roasting pan. Roast 30 to 35 minutes per pound  or until meat thermometer resisters 175 degrees for medium-done,
  4. Meanwhile, combine jelly, rosemary and lemon juice in a small saucepan. Stir over medium heat until jelly melts. Brush on lamb last during hour of roasting time.
    Yield: 6 or more servings.

AREPAS

December 15, 2023 / / 0 Comments

Arepas are cornmeal patties that are sometimes made with a filling. They are a popular dish in Columbia, Venezuela and Panama. They can be cooked in a pan; but they can also be grilled and baked. I like the Venezuelan version which are crispy and have a mild taste. They have minimal ingredients, one of them being queso blanco, the popular Spanish white cheese. But you can substitute, cheddar, mozzarella, Monterey Jack, even American cheese. These arepas are normally served with black beans.

Ingredients:

2 cups cornmeal flour
1 teaspoon salt
½ cup cheese, preferably queso blanco
2 cups water (more if needed)
Olive oil

Instructions:

  1. In a large bowl, whisk together the cornmeal flour, salt and queso blanco. Stir in enough water to make a firm, slightly moist dough, Cover the dough and let it rest for 5 minutes. Divide the dough into 10 pieces and form each into a ball. Flatten the ball slightly.
  2.  Preheat the  oven to 350 degrees F.
  3.  Oil a griddle or pan  very slightly and warm it over medium heat. Cook the arepas for about 5 minutes on each side until a golden brown crust forms. Transfer the arepas to a baking sheet and bake 20 to 25 minutes, turning them several times as they bake. Serve immediately.
    Yield: 10 servings.

 

SOPA DE PESCADO Y GARBANZOS

December 14, 2023 / / 0 Comments

This is a variation on the traditional fish soup we use to have back on the block. On the Island and the barrio, the soup was made with several whole fish. The fish was cut into thick slices, highly seasoned and simmered, while the fish head and tails were used to create a fish stock. Nowadays, fish fillets and water can be used instead of a whole fish.  Instead of water, you can also create your own fish stock by using half water and half clam juice. Also, in  the traditional fish soup, shrimp, clams and even mussels were added.

This recipe simplifies the whole process. It’s Sopa de Pescado y Garbanzos,  i.e. fish soup with chickpeas. You just sauté fish fillets (such as cod, haddock, whitefish, etc.) in olive oil with typical Nuyorican herbs. Add water (or the half water and half clam juice) and let it simmer until done. Add canned garbanzo beans and cook 5 minutes more, That’s it. With a crusty whole loaf, it’s a meal for the ages—and perfect for this time of year.

SOPA DE PESCADO Y GARBANZOS
(Fish and Chickpea Soup)

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
4 cups water (or half water, half clam juice)
3 sprigs fresh parsley
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 bay leaf
2 pounds white fish fillets, cut into 1-inch cubes
Juice of ½ lemon
1 teaspoon turmeric
2 (15oz.) cans garbanzo beans, drained

Instructions:

  1. Heat oil in a kettle or pot. Add onion and garlic. Sauté for 3-4 minutes until onion is soft and tender.
  2.  Add water or stock, parsley, oregano, thyme and bay leaf
  3.  Add fish, lemon juice and turmeric. Stir to mix. Cover and simmer on low heat for 15 minutes.
  4.  Add garbanzo beans and simmer 5 minutes longer. Remove bay leaf and serve.
    Yield: 6 to 8 servings.

 

SAUCE ALEXANDRE

December 6, 2023 / / 0 Comments

Today’s recipe, Sauce Alexandre, is simply a mushroom and cream sauce that goes great over poached fish or chicken.

This is not Alexander Sauce, which contains flour, butter, cream, shrimp and crabmeat. Alexander Sauce is part of the French canon of continental sauces.  Sauce Alexandre may, or may not be in that rarified sphere.  I honestly don’t know. This recipe I got from a newspaper clipping years ago. If anyone has more info on this mysterious sauce, please let us know. What I know for a fact is that the sauce is delicious, as noted, specially when served over poached dishes.

Poaching fish or chicken isn’t a big deal. It’s a fairly simple procedure: in a large saucepan or skillet, add ½ cup white wine; ½ onion, peeled and sliced into thin rounds; 2 clove garlic, peeled and crushed; ¼ teaspoon salt; 1/8 teaspoon black pepper; ¾ teaspoon oregano and ½ lemon, sliced. Add 4 fish fillets or 2 whole boneless, skinless chicken breasts. Add at least 2 inches of water, and then fish or chicken. Heat over medium heat until water is steaming. Cover and poached for approximately 5 minutes for fish and 10 minutes for chicken. You can test the fish once the flesh flakes easily. As for the chicken, it’s done once an instant-read thermometer registers 165 degrees F. in the thickest part of the meat. Note that you can also  reserve the poaching liquid for later use, such  as a light broth or soup base, or you can use it in cooking rice, or with stir-fries vegetables.

SAUCE ALEXANDRE

Ingredients:

4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
Salt and ground black pepper to taste
½ pound mushrooms, washed and sliced thinly (about 3½ cups)
1 tablespoon spoon shallots, peeled and chopped
¼ cup dry whiter wine
1½ cups heavy cream

Instructions:

  1. Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended and smooth, add the chicken broth. stirring vigorously with the whisk. Season with salt and pepper, stirring occasionally, about 10 minutes. This is called a veloute.
  2.  Melt remaining 1 tablespoon butter in a large saucepan or skillet Add mushrooms, sprinkle with salt and pepper and cook, stirring, until the mushrooms give up their liquid. Stir in the shallots and cook until most of the liquid in the saucepan has evaporated.
  3.  Add the wine and cook until almost all of the wine is reduced. Add the veloute and cream. Stir to blend well. Bring to a boil, adjust seasoning if it needs more salt and/or pepper,
    Yield: About 2½ cups.

CORDERO AL SARTÉN (Skillet Lamb)

November 29, 2023 / / 0 Comments

This is a delicious and easy lamb recipe that was, and is, a family favorite. Cordéro al Sartén simply translates as Skillet Lamb. The meat is cooked in a skillet or frypan, along with herbs and spices, and that’s. You just let the lamb simmer. Then you top with cheese slices (optional), let it melt under the broiler, and it’s done. For the cheese you can use whatever you have on hand, be it American Cheese, Cheddar, Swiss, Gouda, etc.

Back on the block in Spanish Harlem, the  dish was serve with rice, either white rice or yellow Spanish rice.  But you can pair it with you favorite grain or even pasta. This time around we serve it with baked potatoes.  Your choice as to the accompaniment. You can even have it with a crusty loaf of bread. Think of this meal as a beggar’s banquet (although lamb may be pricey in some areas, this dish is still a winner).

CORDERO AL SARTÉN
(Skillet Lamb)

Ingredients:

3 tablespoons olive oil
1 medium onion, sliced into thin rounds
2 cloves garlic, peeled and minced
2 pounds ground lamb
½ cup bread crumbs
1 (14.5 oz.) can diced tomatoes, drained
Salt and pepper to taste
½ teaspoon dried oregano
½ teaspoon dried thyme
Juice of ½ lemon
1 packet sasôn (either Sasón Accent or Goya brand)
Cheese slices (optional)

Instructions:

  1. In a 10-inch skillet or frypan (we prefer cast iron), heat olive oil over medium-high heat.
  2.  Add onion and garlic. Stir fry until onion is soft and translucent.
  3.  Add lamb and cook, stirring constantly, until meat is browned.
  4.  Stir in bread crumbs. Add diced tomatoes, salt, pepper, oregano and thyme. Stir to combine. Add lemon juice and sasôn. Mix well. Cover, lower heat to simmer and cook for 25 minutes.
  5.  Top with cheese slices. Place under pre-heated broiler and broil until cheese has melted (2-3 minutes). Serve immediately.
    Yield: 4-6 servings.

 

INDIAN-STYLE LENTILS

November 17, 2023 / / 0 Comments

Lentils are a favorite in my family  whether it’s green or brown lentils. They are easy to cook and provide a lot of nutrients.

The recipe given below is Indian style. It’s a recipe I got years ago and that I still use quite often. It’s a great vegetarian dish, especially when combined with plain steamed rice. The spices in the recipe serve as a great counterpoint for rice.  I f desired, you can also serve this dish with couscous or your favorite grain. In fact, I once tried it with  stringed pasta and it came out okay. It also makes for great leftovers.

INDIAN-STYLE LENTILS

Ingredients:

2 cups dried lentils
6 cups water
1 cinnamon stick
1 bay leaf
4 cloves garlic, peeled and crushed
2 slices (¼-inch thick) peeled fresh ginger
1 teaspoon ground turmeric
4 tablespoons olive oil
1 teaspoon cumin seeds, crushed
Salt and ground black pepper to taste
¾ lemon, sliced into 6 rounds, seeds removed

Instructions:

  1. Wash and drain lentils. Combine lentils, water, cinnamon stick,  bay leaf, garlic, ginger and turmeric in a 4-quart pot. Bring to boil, lower heat, cover and simmer gently until tender, about 35 minutes.
  2.  Heat oil in a skillet or frypan (preferably non-stick). Add crushed cumin seeds. Cook for about 1 minute until lightly browned and fragrant. Add to lentils along with salt, pepper and lemon. Cover and simmer for 5 minutes more.  Remove cinnamon stick and bay leaf, and serve.
    Yield: 4-6 servings.

 

SPINACH OMELET

November 2, 2023 / / 0 Comments

This is just your basic Spinach Omelet recipe. No cheese, no cream,  no ham, nothing from what is known as the French Canon (in terms of Continental cooking). Pair it with a crusty loaf of bread, some good light red wine (like a Beaujolais, Gamay or Bardolino), and it makes for a great brunch or dinner.

Note that you can use fresh spinach, if desired. This time around we couldn’t find it fresh, so we went with frozen and it was just as good.

SPINACH OMELET

Ingredients:

1 package (10 oz.) frozen chopped spinach
6 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium tomato, washed and chopped
1 tablespoon fresh minced parsley
4 eggs lightly beaten
Salt and ground black pepper to taste

Instructions:

  1. Cook spinach  in a medium-sized pan per package instructions.. Drain well, add 3 tablespoons of the olive oil, garlic, tomato and parsley. Heat, stirring constantly, over medium heat for 5 minutes.
  2.  Add eggs, salt and pepper, Stir to combine.
  3.  Heat, to a sizzling point, the reaming 3 tablespoons olive oil in a 9-inch skillet or frypan (we prefer cast iron, but a nonstick pan will do). Pour in omelet mixture, spreading evenly.
  4.  Cook, covered, over medium heat for 10 minutes. Mixture should be fairly firm when done.
  5.  While omelet is cooking, heat broiler. Place skillet under broiler for 1-2 minutes to set top of omelet. Cut into wedges and serve
    Yield: 4 servings.

BAKED CLAM DISH

October 31, 2023 / / 0 Comments

I like clams in any iteration I can find. This recipe is one of the simplest. It’s just minced clams mixed with milk, egg, butter; and baked with bread crumbs on top. Nothing could be easier. With a crusty loaf of bread, it hits the spot.

Note that the recipe is for 2 servings. You can double the quantity for 4 or more servings.

BAKED CLAM DISH

Ingredients:

1 cup warm milk
¼  cup butter
1 beaten egg
2 (6.5 oz.) minced clams
Shake of Tabasco sauce
1 teaspoon Worcestershire sauce
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
¼ cup bread crumbs.

Instructions:

  1. Preheat oven to 350 degrees F.
  2.  In a bowl, mix milk with butter and beaten egg.
  3.  Stir in other ingredients (except bread crumbs). Transfer to a baking dish or pan (we prefer cast iron), top with bread crumbs and bake for 30 minutes.
    Yield: 2 servings.

 

 

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