Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 14 of 76)

PORK AND BROCCOLI TOSS

July 3, 2023 / / 0 Comments

 

This was a recipe of convenience. I happen to have some ground pork on hand, as well as a head of broccoli. So, I decided to make a pork and broccoli toss. Simple enough, Except that I gave it an Asian flavor, adding soy sauce, sherry and gingerroot. I’ve discovered that ground beef and ground pork are almost always interchangeable. This recipe can work with both or, if preferred, you can substitute ground chicken or turkey for the meat. You can even do it with frozen broccoli if the fresh stuff is not available. Also, I included some sliced almonds for an added touch.

This dish goes good with plain boiled  rice. This time around, we coupled it with soba noodles; and it was just as good.

PORK AND BROCCOLI TOSS.

Ingredients:

1 medium head broccoli
2 tablespoon peanut oil
1 pound ground pork
2 cloves garlic, peeled and finely minced
1/3 cup water
2 tablespoons soy sauce
1 tablespoon dry sherry
½ teaspoon peeled and finely chopped ginger
2 teaspoons cornstarch
2 tablespoons cold water
¼ cup sliced almonds

Instructions:

  1. Rinse broccoli under cold running water. Remove stems and cut into small pieces; and cut florets into medium pieces.
  2.  In a wok or saucepan, heat peanut oil. Add ground pork over medium-high heat and stir fry until browned. Add broccoli and garlic, and cook for about 2 minutes.
  3.  Add water. soy sauce,  sherry and ginger. Cover and cook over moderate heat for 15 minutes.
  4.  Combine cornstarch and water. Add  pork mixture. Add almonds and cook, stirring constantly until mixture is thick and bubbly. Cook 1 minute more and serve.
    Yield: 4 servings.

 

PERA CON RON (Pears with Rum)

June 29, 2023 / / 0 Comments

This is a marvelous dessert that combines combine two of my favorites, pears and rum. Simple enough. Pera con Ron (Pears with Rum) brings that final, sweet tough to an evening meal, or you can have it as a treat anytime desired. It combines rum, honey and walnuts in majestic style. Let me add that this works best with dark rum. I’ve tried it with light rum, and it’s not the same. In this case, Puerto Rican dark rum is the best. Also, don’t worry about getting tipsy.  The alcohol content evaporates during cooking so that only the sweet flavor of the liquor remains.

So, make something extraordinary for family and friends today, be it a grand conclusion to dinner or lunch (not to mention brunch). You’re gonna like this one.

PERA CON RON
(Pears with Rum)

Ingredients:

6 ripe pears
2 tablespoons dark rum
½ cup honey
3 tablespoons water
4 tablespoons chopped walnuts
2 tablespoons water

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Rinse pears under cold running water and pat dry with paper towels. Slice in half.
  3.  Combine rum, honey and 3 tablespoons water.
  4.  Arrange pear in baking pan and spoon rum mixture into center of each half.  Sprinkle with walnuts. Put 2 tablespoons water in bottom of pan. Bake for 20 minutes.
    Yield: 4-6 servings.

SAUTẺED SPLIT CHICKEN WITH MUSHROOMS

June 26, 2023 / / 0 Comments

 

This recipe is something I thought up at the spur of the moment. I had a fryer chicken on hand and figured I needed to do something innovative with it. So why not split the sucker in half and sauté it with mushrooms? (which I also had on hand). The result wasn’t that bad. With rice, or a grain like couscous or quinoa, it makes for a perfect dish. You can even serve it over pasta. If you like the chicken as is, a good crusty loaf of bread would be ideal.

Note that the recipe calls for ¼ cup white wine of your choice. I normally prefer dry white wine. But, if you like something sweeter you can use a rosé, or Rhine wine or, if you have it around and want to splurge, sauterne wine or madeira.

Also, this dish (one chicken) yields 2 servings. In desired, you can double the recipe (with 2 whole chickens) and serve 4.

SAUTÉED SPLIT CHICKEN WITH MUSHROOOMS

Ingredients:

1 whole fryer chicken
½ cup butter
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ pound mushrooms, washed and slice thinly
1 Tablespoon fresh, chopped fresh oregano leaves or 1 teaspoon dried
Salt and ground black pepper to taste
¼ cup white wine of your choice (see above)
2 tablespoons fresh chopped parsley

Instructions:

  1. Rinse chicken under cold running water and pat dry with paper towels. Split into halves.
  2. Melt butter in a large skillet or frying pan. Add onion and garlic and and sauté over medium heat about 2 minutes.
  3. Add chicken halves, salt, pepper and oregano, and cook, turning, until chicken is browned. If needed, you can add more butter while browning.
  4.  Stir in mushrooms.  Add wine, stir to mix ingredients, cover, lower heat to simmer 10 minutes. Sprinkle with parsley and serve immediately.
    Yield: 2 servings.

 

 

SWISS BAKED FISH FILLETS

June 22, 2023 / / 0 Comments

 

Being a seafood lover, I’m always on the lookout for distinctive ways to cook fish. That being the case, the following recipe, Swiss Baked Fish Fillets I got from as old cookbook on my shelf: Cooking Time Around the World. It’s a cookbook published way back in 1982 by the International Council of Jewish Woman. I do not know if this tome is still in print; but it’s one of my go-to books when I need a good international dish from wherever.

What I like about this recipe is it’s simplicity. All you need is sour cream, Swiss cheese, mustard and scallions, and you have a luscious dinner. In this case, Swiss’s style. This rendition goes great with a gain, be it rice or other, or as we did it this time, over pasta (elbow noodles). It’s filling, and it hits the spot. So, enjoy this one.

 

SWIASS STYLE FISH FILLETS

Ingredients:

2 pounds fish fillets (any variety)
1 cup sour cream
½ cup slivered Swiss cheese
1 teaspoon mustard
Salt and ground black pepper to taste

Instructions:

  1. Preheat oven to 425 degrees.
  2.  Lightly grease a 2½-quart shallow baking pan or dish (we prefer cast iron). Arrange fish in pan. In small bowl combine rest of ingredients. Spread over fillets.
  3.  Bake about 20 minutes until fish is opaque and flakes easily. To brown surface, place baking pan under broiler for 1-2 minutes.
    Yield: 4-6 servings.

SPINACH SOUFFLE

June 20, 2023 / / 0 Comments

I’m going to issue a challenge to all you folks out there who hate spinach, whether a child or adult. Try this spinach recipe and, if after tasting it, and you still don’t like spinach, you can call me a jackass. Lord knows I’ve  been called worse. But I’m certain that, after all the preparation, which is minimal, and savoring this dish, you’ll come to love the suckers. Yes, I am deadly sure that this Spinach Soufflé will win you over.

This recipe can be savored as an appetizer with some good ole chips, or as dinner with a crusty loaf of bread, or with a grain, be it rice or other. This time around we served it with  farro,  that chewy, nutty tasting type of wheat that’s been cultivated in the Middle East and Mediterranean for thousands of years. This dish will also go great with pasta. So, your recalcitrant kids can have a whale of fun stringing it with spaghetti and swinging it around.

SPINACH SOUFFLÉ

Ingredients:

2 packages frozen chopped spinach
1 cup sour cream
½ teaspoon turmeric
2 dashes nutmeg
½ teaspoon lemon juice
Dash of Tabasco sauce ( or to taste)
½ cup bread crumbs
2 tablespoons butter

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cook spinach according to package directions, and drain.
  3.  In a small bowl, blend well with remaining ingredients except bread crumbs
  4.  Pour into buttered, shallow 1-quart casserole or baking pan (we prefer cast iron). Sprinkled with bread crumbs. Top with butter in small pieces over top and bake 30 minutes. Serve hot.

 

BROCCOLI AND KASHA

June 14, 2023 / / 0 Comments

I am a fan of kasha, a cereal made from roasted buckwheat groats whose origin is Eastern European, and popular in Jewish cuisine. So, I was intrigued by this recipe which I acquired long ago, and can’t recall from where. But I love it since it combines kasha with broccoli, one of my favorite vegetables. Yes, even when I was a kid, I liked broccoli. Go figure.

This dish combines the nutrients of broccoli with the strong nutty flavors of kasha. And it’s so easy to prepare, another plus. Just mix all the ingredients with vegetable or chicken broth, simmer and cook. That’s it. If you don’t have any broth on hand, just add a chicken or veggie bouillon to 2½ cups water. It works the same.

kasha comes in three types, medium buckwheat, whole or coarse. I like them all. You can experiment with it and decide which one you like best. I’ve had all three types, and I’m happy with each.  Whichever one is put in front of me, I’ll scarf up.  I’m not partial in the least.

BROCCOLI AND KASHA

Ingredients:

2½ cups vegetable or chicken broth
1 cup kasha
1 clove garlic, peeled and minced
1 onion, peeled and chopped
1 tablespoon lemon juice
½ teaspoon dried oregano
1 small head broccoli, cut off florets and coarsely chop the stem pieces

Instructions:

  1. In a medium saucepan, bring both to a boil over medium-high heat.
  2.  Stir in remaining ingredients, cover and simmer on low heat for 10-15 minutes or until the broccoli is crisp and tender.
    Yield: 4-6 servings.

GLAZED CHICKEN

June 12, 2023 / / 0 Comments

 

Glazed dishes, especially meats, have become a prominent part of my repertoire.  I discovered this specialty in my young manhood, and I’m still enthralled by it, especially when it comes to chicken. Glazing adds  variety to this particular meat; and the possibilities are endless. Also, it’s so easy to prepare, whether it’s in an oven, broiler or the outdoor grill. Prefect for barbecue.

The following are four glazed chicken recipes. To begin, the chicken is season in the Nuyorican manner: just marinate for 10 minutes  in a mix of olive oil, red wine vinegar, oregano, salt and pepper; then place in the oven. You can skip this  step, if desired, but I find the seasoning gives the meat an extra zip. While the chicken is baking, you can prepare the glaze. Finish  by basting the chicken with the glaze during the last few minutes of cooking.

BASIC OVEN METHOD

  1. Cut up a 3 pound broiler-fryer chicken into serving pieces,  wash under cold running water and pat dry with paper towels.
  2.  Place in a bowel and drizzle with 3 tablespoons olive oil and 1 tablespoon red wine vinegar.
  3.  Season with 1 tablespoon dried oregano, and salt and black pepper to taste. Let stand 10 minutes for seasonings to coalesced with chicken pieces.
  4.  Place skin side down in a baking pan or dish. Cover with aluminum foil and bake in a 375 degree oven for 30 minutes. While chicken is baking, mix ingredients for glaze of your choice  in a small bowl (recipes below).
  5. Turn chicken pieces and brush with glaze. Continue baking, uncovered 30 to 40 minutes or until chicken is done. Brush with additional glaze every 5 minutes during last ½ hour of cooking.

Apricot Glaze:
½ cup apricot preserves
1 tablespoon soy sauce
1 tablespoon lemon juice
½ teaspoon salt

Lemon-Honey Glaze:
1/3 cup honey
2 tablespoons lemon  juice
1 tablespoon soy sauce
1 tablespoon turmeric

Barbecue Glaze:
½ cup bottle barbecue sauce
1 tablespoon honey

Pineapple Glaze:
1/3 cup crushed pineapple, drained
½ cup brown sugar
2 tablespoons lemon juice
1 tablespoon prepared mustard
¼ teaspoon salt

Korean-Style Glaze:
1 egg yolk
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon garlic powder

Added Note: If barbecuing, bake chicken 30 minutes in a conventional oven, 12 minutes in a microwave oven or 25 minutes in a convection oven. Then transfer to a preheated barbecue grill and brush with glaze. Turn chicken and brush with glaze frequently 15-20 minutes or until chicken is done.

 

 

 

 

 

SAUSAGE WITH PEPPERS AND CUMIN RICE

June 9, 2023 / / 0 Comments

In Nuyorican culture, sausage and rice has always been a staple. Back on the block it was almost always spicy Spanish chorizo sausage that was added. And invariably we paired it with bell pepper or, what we call, pimientos. Initially  it was green bell peppers. Then we discover red bell peppers and that became our favorite. We just love its taste, and it looked great when presenting a dish. Which leads to today’s rendition, Sausage with Peppers and Cumin Rice. The sausage can be pork sausage like chorizo, Italian sausage or any any other inclusive of turkey or chicken sausage. Back then the rice was either plain boiled rice or Spanish yellow rice—until we discovered cumin rice, popular in North African and Middle Eastern cuisine.

In this combo dish, I would start with the sausage in the oven. Then preparing the rice and, as it simmers, complete the sausage recipe. Note that some sausage comes with a casing. If so, remove the casing first before cooking.

This dish has a spicy edge to it which we in the Rivera family favor. In this case, for a beverage to accompany the meal we recommend a chilled rosé wine or a Beaujolais, or even beer.

SAUSAGE WITH PEPPERS AND CUMIN RICE

Ingredients:

1½ pounds sausage
3 tablespoons olive oil
1 medium onion, thinly sliced into rounds
2 cloves garlic, peeled and minced
1 large red bell pepper, rinsed, seeded, cored and sliced into ¼-inch strips
Salt and black pepper to taste

Instructions:

  1. Prick the sausage with a knife or fork and cook in a 400-degree oven for 30 minutes.
  2.  In a large skillet or fry pan, heat olive oil over medium heat. Add onion. garlic, and stir fry until wilted.
  3.  Add red pepper and cook 4 minutes longer.  Remove sausage from oven. Slice into small rounds (¼ to ½-inch) and combine with vegetables in skillet. Add salt and pepper. Cook, covered, until sausage is done. Serve with cumin rice (recipe bellow)
    Yield: 4 servings.

CUMIN RICE

Ingredients:

1 cup rice
3 tablespoons butter
¼ cup chopped onion
1 clove garlic, peeled and minced
½ teaspoon ground cumin
Salt and black pepper to taste
1½ cups fresh or canned chicken broth or water
1 tablespoon fresh chopped parsley
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf

Instructions:

  1. Rinse  rice in a fine-mesh strainer until the water runs clear. In Pennsylvania Dutch country this is known as “washing rice in several waters.” This removes excess starch from the rice, resulting in grains that are more separate when cooked.
  2.  Melt 2 tablespoons of the butter in a heavy saucepan or pot with a tight-fitting lid. Add onion and garlic and cook, stirring, until wilted. Add rice, cumin, salt and pepper. Stir briefly over low hear until the grains are covered with butter.
  3.  Stir in the broth and make sure there are no lumps in the rice. Add parsley, thyme and bay leaf. Bring to a boil, cover, and simmer over low heat until liquid is absorbed and rice is tender, about 20-25 minutes.
  4.  Discard the thyme leaves and bay leaf. Stir in the remaining butter and serve with the sausage and peppers.
    Yield: 4 servings.

MAPLE GLAZED LAMB CHOPS

June 5, 2023 / / 0 Comments

On 01/20/22 I did a post on Maple Glazed Pork Chops-Nuyorican Style. And I wondered, why can’t the same be done with other types of meat? The result is today’s rendition, Maple Glazed Lamb Chops. Maple syrup has long been a condiment used to enhance the taste of meat, normally pork. It does not work well with beef or seafood, In this case, the sweetness overwhelms the dish. With lamb, it hits the spot.

This dish is not as involved as the one with pork. There is no crushing of condiments in a mortar and pestle as was called for in the pork dish. Lamb is fairly easy to prepare and season. Just fry the lamb chops in olive oil with some herbs, and add the maple syrup. That’s it. Easy as pie. For a side dish or accompaniment, any vegetable of choice will do. This time around we went with brussels’s sprouts sautéed with a little soy sauce. Try it, it’s just like it sounds: fry the suckers in olive oil for a few minutes and add 1-2 tablespoons of soy sauce. It’s a trick I learned from a beloved friend from years past.

Note that for the lamb, I prefer lamb shoulder blade chops. But any good lamb chop will do, be it rib chops, butterfly or loin chops.. You can even try this with a leg of lamb. You won’t be disappointed.

MAPLE GLAZED LAMB CHOPS

Ingredients:

4 lamb chops, about 1½-2 pounds
3 tablespoons olive oil
1 tablespoons fresh chopped oregano or 1 teaspoon dried
Salt and black pepper to taste
3 tablespoons maple syrup

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse chops under cold running water and pat dry with paper towels.
  3.  In a bowl, drizzle lamb with olive oil and season with oregano, salt and pepper.
  4. Heat oil in an oven proof pan or skillet (we prefer cast iron), and sear over medium-high heat, about 2 minutes per side..
  5.  Top with maple syrup, place in  oven and bake for 15-20 minutes or until tender.
    Yield: 4 servings.

MELANZANE ALLA PARMIGIANA

June 1, 2023 / / 0 Comments

Almost everyone is familiar with eggplant parmesan, that famous comfort food that today is ubiquitous in almost any pizza parlor or Italian eatery. The recipe given below, though similar to eggplant parmesan, has a classic difference. In this one the eggplant is layered with tomatoes and fresh Parmigiano and mozzarella cheese. It makes for a richer rendition of the of classic.

I tend to believe that Melanzane Alla Parmigiana was the precursor to eggplant parmesan.  The recipe is a bit more involved. Some food historian claim that Melanzane alla Parmigiana was the original name for eggplant parmesan. Be it a it may, all agree that its genesis was in Southern Italy, and from there it made its way to America. Whatever. Eggplant parmesan that I order in a restaurant is not the same as the Melanzane alla Parmigiana that I make at home.

Just give it a try. You’ll be amazed on the deliciousness of the final  product. With a good crusty loaf or some pasta on the side, it can’t be beat.

MESALANE ALLA PARMIGIANA

Ingredients:

1 large eggplant (or 2 small ones), peeled and cut into ¼-inch lsices
Flour
1 cup olive oil
2 cups canned Italian tomatoes, drained and chopped
1 tablespoon fresh chopped parsley
Salt to taste (optional)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
8 ounces mozzarella cheese, sliced thinly

Instructions:

  1. Preheat oven to 375 degrees F.
  2.  Dredge eggplant slices lightly in flour.
  3.  Heat oil in a large skillet or frypan over medium-high heat and fry eggplant slices until brown. Depending on size of skillet, you may have to do this in batches.  Dry with paper towels.
  4.  Place one layer of fried eggplant in a casserole or bake-proof pan (we prefer cast iron), top with layer of tomatoes, pinches of parsley and salt (if using), a sprinkling or Parmigiano-Reggiano and a layer of mozzarella.
  5.  Repeat procedure until all eggplant is used, ending with mozzarella. Bake 15-20 minutes.
    Yield. 4-6 servings.

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