Oswald Rivera

Author, Warrior, and Teacher

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LAMB CURRY

August 8, 2025 / / 0 Comments

Despite what you may think, this dish is simplicity itself. Some call it Curried lamb, some just say, “Lamb Curry.” Whatever name you give it, you can’t go wrong. In the Barrio on 110th Street we would experiment with lamb by adding curry powder to it. My father and I like it spicy so we would use 1 to 2 tablespoons of curry, depending upon how hot we liked it. My mom would use perhaps a teaspoon. She liked her curry dishes mild. That’s the beauty of this recipe; you prepare it according to your taste.

Actually, this recipe is a variation on the classic lamb stew, Caldo de Cordero, we prepared back in Harlem, and which is featured prominently in in the lamb section in my first cookbook: Puerto Rican Cuisine in America (Running Press). As noted, only difference is that we add curry to it.

To this day, we normally serve this dish with pasta or rice. As our circumstances and palate have grown, we paired it with other grains, such as couscous or quinoa. A couple of times we’ve paired it with kasha (whole wheat groats) and it still comes out good. You’re never limited by a good, delectable recipe.

Ingredients:

2 pounds lamb stew meat, cut into ½-inch chunks
Salt and ground black pepper to taste
½ cup olive oil (some prefer a mix of olive oil and butter)
2 tablespoons flour
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth, or more as needed
2 carrots, washed (do not peel), sliced about ½-inch thick or more

Instruction:

  1. Wash lamb under cold running water and pat dry with paper towels.
  2. Season lamb with salt and pepper.
  3. Melt butter in a small saucepan over medium-low heat.
  4. Whisk in flour to form a thick paste. Cook and stir until golden in color, about 5 to 7 minutes.
  5. Whisk in chicken broth. Cook and stir until thickened, about 5 minutes more. If needed, add more broth to reach desired consistency,
  6. Add 2 tablespoon curry powder (or to taste). Stir to combine.
  7. Add lamb, cover, reduce heat and cook until lamb is tender, about 15-20 minutes. I’ve seen recipes where they say cook lamb for 1 hour or more. My experience has been that lamb cooks pretty fast if cut into ¼ to ½-inch cubes. You don’t need to cook it an hour or more. Just use common sense.
  8. Stir in carrots, cover and cook for 8 minutes more. Serve with lamb over favored grain or pasta.
    Yield: 6 servings or more

 

DILL BRAISED PORK CHOPS

August 5, 2025 / / 0 Comments

Back in the olden days in Spanish Harlem, fried and braised pork chops were an old standby. Pork chops were cheap then and served with rice or potatoes they made for a delicious and economical meal. With fried pork chops we did it too ways: either seasoned and then fried in olive oil, or sometimes, we dredge them in seasoned flour and then fired in butter. It all depended on how we felt and the time requirements.

And then, pretty often we have Dill Braised Pork Chops. Though, sometimes, we might try other herbs such as fresh sage or cilantro, for some reason, dill was the favorite way of braising pork chops. The braising liquid was either red wine or red wine vinegar, interchangeable in our world. Some preferred just plain red wine, but often it was red wine vinegar that won the day.

So, go for this easy to prepare and, yes, delectable recipe. You won’t be disappointed.

DILL BRAISED PORK CHOPS

Ingredients:

4 pork chops, bone-in or boneless, center cut about 1½ to 2-inch thick
Salt and ground black pepper to taste
1 teaspoon fresh oregano, chopped or ¼ teaspoon dried
3 teaspoons olive oil or canola oil
1 tablespoon butter
1 tablespoon fresh dill, chopped or 1 teaspoon dried
3 tablespoons red wine vinegar

Instructions:

  1. Have pork chops prepared. That is, rinse under cold running water and pat dry with paper towels. Then season generously on both sides with salt, pepper and oregano.
  2. Heat oil and butter in a heavy duty pan or skillet on medium-high heat. Add chops and cook about 2-4 minutes per side, depending on thickness of chops. They should be well seared and golden
  3. Add dill and wine vinegar. Stir to mix, reduce heat to low, cover and cook for 20 to 30 minutes, or even longer depending on desired tenderness. Serve with favorite side dish or grain.
    Yield: 4 servings.

ASIAN BROCCOLI

July 30, 2025 / / 0 Comments

I call this recipe “Asian Broccoli” simply because it’s broccoli in a white sauce, to which we add soy sauce and sesame oil.  Nothing could be more satisfying. Apart from the aforementioned soy sauce and sesame oil, I also included onion and garlic to give the sauce more heft. Keeping the Asian theme in mind, I served it with Lo Mein noodles. The dish came out great! If desired, you can substitute any string pasta such as spaghetti, linguini, capellini or angel hair for the Lo Mein noodles. Whatever accompaniment you use, you have a simple yet sumptuous meal to please any palate—even finicky kids who “hate broccoli.”

ASIAN BROCCOLI

Ingredients:

I packager (12oz. to 1 pound) Lo Mein Noodles
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
¼ teaspoon oregano
1 cup milk (can use whole milk or 2% fat milk)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 head broccoli (about 9 oz.) with florets and stems cut into bite-sized pieces

Instructions:

  1. First, you boil the Lo Mein noodles. However, there are two types: Pre-cooked and Uncooked. With uncooked Lo Main noodles, you rinsed them in a colander and then boil them for 3 minutes in boiling water. It’s best to cook them until they are al dente, meaning they are cooked through but still have a slight firmness. With pre-cooked, I still boil them for a minute or so. Thal’s just my thing. Some folks just run them under warm water before cooking. Use what suits you best. Drain in a colander, set aside and keep warm.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour, salt, pepper and oregano, Stir until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  3. Stir in soy sauce and sesame oil and cook about 1 minute more.
  4. Add broccoli stems and cook for 2 minutes. Add the florets and cook for another 2 minutes. Taste to determine if it’s tender enough. It might need a little more cooking time. You decide, especially when you see that bright green color capture your imagination. Serve over Lio Mein noodles.
    Yield: 4 servings.

 

 

 

ENSALADA DE GARBANZOS (Chick Pea Salad)

July 28, 2025 / / 0 Comments

 

Garbanzos, or chickpeas are a common staple in our cuisine. Island born Puerto Ricans and Nuyoricans alike love the suckers. It’s a popular dish served with rice. But we also do it in salads. Which is convenient for this time of year when the temps are way up there and so is the humidity. Full disclosure: I posted a Chick Pea Salad recipe back in a post of 09/04/15. It was a good enough dish, and it had a multitude of ingredients, such as the common herbs, salt, pepper etc., but also such ingredients as onion, parsley, tomatoes, hard boil eggs, scallions and black olive paste. It had a profusion of stuff.

The following recipe, Ensalada de Garbanzos, is a simpler version of chickpea salad. A minimum of ingredients, but the flavor profile is the same: delicious! No stovetop cooking required. A typical, easy summer salad you can whip up in no time. Perfect for these dog days. So, beat the heat with this one and enjoy.

ENSALADA DE GARBANZOS
(Chick-Pea Salad)

Ingredients:

2 (16-oz.) cans chickpeas, rinsed and drained
1 (6½ oz.) can tuna fish packed in water, drained and flaked
1 small red onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup spinach, washed and chopped
1 tablespoon capers, rinsed
3 tablespoons olive oil
1 tablespoon r5ed wine vinegar (if desired, can substitute balsamic vinegar)
¼ teaspoon oregano
Salt and ground black pepper to taste

Instructions:

  1. Combine chickpeas, tuna, onion, garlic, spinach and capers in a medium bowl.
  2.  Combine the olive oil, red wine vinegar, oregano, salt and pepper in a small bowl or cruet and beat with a fork or mix in the cruet.
  3.  Pour the dressing over the salad ingredients and toss slightly.
    Yield: 4-6 servings.

PECHUGAS DE POLLO CON VINO (Chicken Breasts with Wine)

July 8, 2025 / / 0 Comments

This is one of those favorites from back on the block. During my youth in Spanish Harlem (today, East Harlem), times were hard. So, we had to be innovative with dinners. Chicken Breasts, like rice, was a common staple—because it was cheap. And it supplied magic when it was prepared, as we’re doing today, by adding a bit of white wine. Pechugas de Pollo con Vino or, Chicken Breasts with White Wine, is a sumptuous dish. In terms of the wine used, I recommend a white wine like Pinot Grigio, Sauvignon Blank, Chardonnay, Chablis or Riesling. If you want to give it a distinct nutty taste and aroma, you can substitute a dry sherry for the white wine. The rest is as easy as pie. Just seasoned the breasts with typical Nuyorican herbs, fry the suckers and serve, Naturally, we serve it with rice, but any favorite grain or even, pasta, will do. Friends and family will yell for more. This is your show. So go at it.

Let me add that, when cooking chicken breasts, there is a minor difference between cooking bone-in chicken breasts and boneless, skinless chicken breasts. In our family, we were contrarians. We prefer bone-in chicken breasts. Again, it was partly a matter of price. Simply, they were cheaper. Also, since they had skin on, they were juicer and, to us, that meant a better taste. Be aware that boneless take less time to cook than bone-in. With boneless it’s about 2-3 minutes to fry per side. With bone-in it’s about 3-4 minutes per side. When you add the wine, the breasts are steamed until done. The finish product will still be delicious.

Pechugas de Pollo con Vino
(Chicken Breasts with Wine)

Ingredients

4 chicken breasts, bone-in or boneless (see above)
Salt and ground black pepper to taste
¼ teaspoon dried oregano
3 tablespoons olive oil
1 small to medium red onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ teaspoon cumin
½ cup white wine
1/3 cup chicken broth or bouillon

Instructions:

  1. Wash chicken breasts under cold running water and pat dry with paper towels.
  2. Place chicken breasts on a large plate. Prick them all over with a fork, about 1/8 inch deep. Flip the breasts and repeat pricking the other side.
  3. Heat olive oil in a large frypan or skillet over medium-high heat.
  4.  Add onion and garlic and cook until onion is soft and translucent.
  5.  Add chicken breasts and cook until browned.  Again, 2-3 minutes for boneless and 3-4 minutes for bone-in.
  6.  Add cumin, wine and water. Stir to combine. Reduce heat to medium-low, cover and cook for 25 minutes. Remove lid and continue cooking until chicken is deep golden brown and juices run clear, About 4-5 minutes more.
    Yield: 4 servings.

 

 

 

 

This is for bone-in: fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes.

CHULETAS FRITO (Fried Pork Chops)

July 1, 2025 / / 0 Comments

Who doesn’t like pan-fried pork chops?  Unless you’re a vegetarian, that is. Back on the block in Spanish Harlem, pork chops were a very common staple. Why? At the time they were cheap, and easy to prepare. The recipe today follows that vein. It harks back to what we had in olden days. And normally the chops were served with rice. This time around we had them with potatoes. These can be boiled or baked, your choice. The sauce rendered by the pork chops makes a great glaze for the potatoes. Nothing else is needed. So, bring the lowly pork chop to prominence with this dish.  You won’t be disappointed. In fact, you’ll love the suckers.

In the old days, we would cook the chops for about 40 minutes. That is no longer the case. You do not want the chops to be overcooked and rubbery. For this recipe, cooking time is about 18-20 minutes. If you’re still not sure, just use a meat thermometer. The meat should register 140 to 145 degrees F. As for preference, in this dish we recommend boneless pork chops. You can use bone-in, if desired, but it may take maybe about 5 minutes more to cook. Again, just use a meat thermometer to be sure.

Also, some folks like to add 2 Tablespoons wine at the last minute over high heat. Supposedly, it adds a richer flavor. The wine used is open to question. It could be a red wine, sweet or dry, or white wine, again sweet or dry. This is an individual option left up to the cook. Your choice. You’re the boss.

CHULETAS FRITO
(Fried Pork Chops)

Ingredients:

4 boneless pork chops cut about 1-inch thick, about 10 ounces each
Salt and ground black pepper to taste
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon marjoram
1 small to medium onion, peeled and slice into thin rounds
½ stick butter, cut into small pieces
3 tablespoons olive oil
¼ teaspoon cumin (cumino, in Spanish)

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels.
  2. Place the pork chops on a large plate. Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side.
  3. Rub each chop thoroughly with the pepper, salt, garlic, oregano, and marjoram.
  4. Place chops in a heavy skillet or frying pan (we prefer cast-iron) and brown over moderate heat on both sides, about 4 minutes per side, until deep golden brown.
  5. Add onion, cover and cook about 5 minutes.
  6. Add butter, olive oil, and cumin. Cover and cook about 5-7 minutes (or until chops reach 140-to-145-degrees F).
    Yield: 4 servings.

 

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ZUCCHIN IN A CREAM SAUCE

June 27, 2025 / / 0 Comments

Back in 07/27/22 I posted a recipe titled, Salade à la Crѐme. It’s just a basic cream sauce from French continental cuisine, and it’s normally served over Boston or Bibb lettuce. So, I thought, why not try it with zucchini, one of our favorite vegetables? Indeed, why not? Particularly now that summer is upon us and, let’s be honest, if you live on the east Coast or in the heartland the weather has been, well, awful. Some places have reach temps in triple digits. A nice salad is the recommendation in such circumstances. Especially a salad that’s easy to prepare, cool and soothing. So, here it is, a Nuyorican treat, Ensalada de Zucchini con Salsa de Crema, or Zucchini in a Cream Sauce since that’s just what it is. Want to impress family and friends then say it’s Zucchini in Salade à la Crème. Whatever.  In this one you can experiment with any other favorite vegetable beside zucchini.  It is a recipe of convenience.  And forget about heating up the stove. You most likely have all the ingredients you need in your fridge or cupboard. With a good loaf of bread and some chill white wine, or beer, it’s a dish tailor-made for a sulfurous day, or any day for that matter.

ENSALADA DE ZUCCHINI EN SALSA DE CREMA
(Zucchini in a Cream Sauce)

Ingredients:

3 small to medium zucchini
Salt and ground black pepper to taste
4 teaspoons wine vinegar
5 tablespoon heavy cream
3 tablespoons peanut oil

Instructions:

  1. Wash zucchini under cold running water and pat dry with paper towels. Do not peel.
  2.  Cut into thin round slices. I find that, for this, a simple handheld slice cutter works best than trying to cut individual slices with a kitchen knife. Use what suits best. Place zucchini in a salad plate, set aside.
  3.  In a small bowl or cup, combine the pepper, salt, vinegar and cream. Beat with a whisk for 20 seconds. The mixture should be creamy and foamy.
  4. Add the peanut oil and mix with a spoon to blend. Drizzle or pour overf the zucchini slices and serve.
    Yield: 4-6 servings.

SOY SAUCE TOFU

June 23, 2025 / / 0 Comments

This dish is just tofu with soy sauce.  We could just call it that, but my wife thought that Soy Sauce Tofu was a snazzier title. So, we’re going with that. When using tofu, it is a good idea to press the tofu before cooking. Pressing tofu removes excess water leading to a firmer texture and better Absorbtion of flavors. This is especially good for stir-fried dishes, like the one we’re preparing today. My experience has been that, if you don’t press the excess liquid out of the tofu, when cooking, it will crumble.  With this dish you don’t want that. You want crisp and firm cubes with a dryer texture. Pressing is an easy enough process: Just remove the tofu from its package and drain liquid.  Next, wash the tofu and place in a double layer of paper towels. Then put wrapped tofu on a plate atop a cutting board with a heavy weight on top, such as a cast-iron skillet or heavy books, or stack of cans. Allow tofu to press for at least 30 minutes or preferably up to an hour or more. Note that the longer you press the tofu, the more water you’ll remove, which is what you want.  Finally, remove the weight and cook per recipe instructions. For this process I like to use extra-firm tofu. This variety is denser and holds its shape better during pressing. 

This time around we served this dish with spaghetti. But any other ringed or tubular pasta will do, as well as any good grain like rice, couscous or quinoa. As stated many times before, with regard to Nuyorican cooking (or any good cuisine), the possibilities are endless.

SOY SAUCE TOFU

Ingredients:

2 (14-oz) block extra tofu
1/2 cup flour
3 tablespoons olive oil
Ground black pepper to taste
¼ teaspoon oregano
¼ teaspoon garlic powder
1/3 cup soy sauce
1/2 cup back olives, sliced in half

Instructions:

  1. Press tofu as instructed above and then cut into 1-inch cubes.
  2. Dredge tofu in flour seasoned with pepper, oregano and garlic.
  3. Heat olive oil over medium-high heat in a large skillet, frypan or wok
  4. Add tofu and stir-fry until golden, about 5 minutes.
  5. Stir in soy sauce and olives and cook 3 minutes.
  6. Add wine and cook 2 minutes more.
    Yield: 4-6 servings.

 

SALMON STEAK WITH CHEESE SAUCE

June 16, 2025 / / 0 Comments

A dish that is rich and delicious: Salmon Steak in a Cheese Sauce. And when I say rich, I mean salmon in a succulent sauce that even finnicky kids will like. The recipe is simple enough, season salmon steaks with salt, pepper and oregano. Then bake for 15-20 minutes. While the fish is baking, make the cheese sauce. Then serve the fish with the sauce. That’s it. A piece of cake, as they use to say in the old days. So, go at it. Amaze everyone with this delight.

Ingredients:

4 fresh or frozen salmon steaks, about 1-inch thick
Salt to taste
¼ teaspoon oregano
¼ cup butter
1 small onion, peeled and grated
2 tablespoons minced parsley

For sauce:
¼ cup butter
¼ cup flour
2 cups milk
1 package (8-oz.) American cheese, diced
1 tablespoon Worcestershire sauce

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Wash salmon steaks under cold running water and pat dry with paper towels.
  3.  Sprinkle salmon with salt, pepper and oregano. Place side by side in a greased shallow baking pan or skillet (we prefer cast-iron, but that’s relative).
  4. In a small bowl, combine butter, onion and parsley; and spread over salmon. Place in oven and bake for 15-20 minutes if fresh. Or bake 20-30 minutes if frozen.
  5.  Meanwhile, while fish is baking, melt butter in a saucepan, and stir in flour. Gradually add milk. and stir constantly over low heat until sauce bubbles and thickens.
  6.  Gradually stir in cheese until sauce is smooth.
  7.  Stir in Worcestershire sauce, and serve salmon topped with the cheese sauce.
    Yield: 4 servings.

 

BAKED MEAT WITH POTATOES AND ONIONS

June 10, 2025 / / 0 Comments

A simple dish that makes a fantastic meal, it’s just Baked Meat with Potatoes and Onions. Nothing complex or difficult about it.  Try this one out on family and friends, and they’ll comeback asking for more. Let me add that, in this dish, the “meat” part is relative. If you’re health conscience, you can substitute ground chicken or turkey in place of beef. Believe me, it’ll taste just as good. Also, the recipe calls for a cheese topping. We use grated mozzarella, but one can use any cheese of choice, be it cheddar, blue cheese, etc., even the old favorite, American cheese. Unlike most of my sophisticated friends, I like American cheese and still use it in my cooking. Be aware that this recipe calls for cinnamon, Again, use as much as desired in terms of your taste buds. If you’re not partial to cinnamon, then skip it. And, if use it, don’t overdo it.

BAKED MEAT WITH POTATOES AND ONIONS

Ingredients: 

2 pounds ground beef (can substitute turkey or chicken)
2 cloves garlic, peeled and minced
1 small to medium onion, peeled and chopped
Salt and ground black pepper to taste
¼ teaspoon oregano
Ground cinnamon to taste
1-pound tomatoes, washed and sliced
1 medium onion, peeled and sliced
2 pounds potatoes, peeled and thinly sliced
2 tablespoons tomato paste
½ cup chicken broth or water
2 tablespoons grated mozzarella cheese

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix the meat, garlic, chopped onion, salt, pepper, oregano and cinnamon
  3. Top with sliced tomatoes, sliced onions and sliced potatoes.
  4. Place meat in an oven proof dish or skillet. We use cast-iron, but then that’s our thing.
  5. Dissolve tomato paste in the water and pour over the meat.
  6. Top with cheese, place in oven and bake for about one hour. By this time cheese will have melted, and meat should be cooked.
    Yield: 4-6 servings.

 

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