Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 24 of 77)

LEMON-ONION SALMON

March 24, 2022 / / 0 Comments

LEMON-ONION SALMON

This is one of my innovations. I had some salmon steaks on hand plus some good fresh red onions (also known as Spanish onions). I decided to combine the two; and the result is given below. I find that red onions have a sharper flavor than common yellow onions. That’s what makes them great for this dish.

Served with a grain like rice, quinoa or couscous, the dish is a winner. It’s also great by itself with good crusty bread, potatoes or a side vegetable.

Ingredients:

4 salmon steaks (about 8 ounces each)
1 tablespoon olive oil
¼ teaspoon salt
1 teaspoon pepper
1 medium red onion, peeled and sliced thinly
2 tablespoons lemon juice

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Rinse salmon steaks under cold running water and pat dry with paper towels
  3. Place in a bowl and sprinkle with olive oil. Season well with salt and pepper. Place in a baking pan or dish (we prefer cast-iron). Drizzle with lemon juice and top with onion slices.
  4. Place in oven and bake, uncovered, for 20-25 minutes or until fish flakes easily with a fork.
    Yield: 4 servings.

EASY CHICKEN BAKE

March 16, 2022 / / 0 Comments

This recipe has been in my family for ages. And it’s one of the easiest ways we know to prepare chicken. It’s quick and fast. Only the baking time is an issue. Yes, the recipe uses canned soup. I know, purists will howl. But, sometimes, the best dishes are the most simple; especially if they use the most convenient ingredients.

This time around we served the dish with couscous. Any grain will do, be it rice or quinoa. You can also serve it over any kind of pasta, and it’ll still come out great. So, whatcha waitin’ for? Get to it.

EASY CHICKER BAKE

Ingredients:

1 broiler-fryer chicken, about 2½ pounds
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh chopped oregano or 1 teaspoon dried
Salt and ground black to taste
½ cup dry sherry
1 chicken bouillon cube (or packet)
1 can  (10½ ounces) cream of chicken soup, undiluted

Instructions:

  1. Preheat oven at 350 degrees F.
  2. Rinse chicken under cold running water and pat dry with paper towels. Cut into serving pieces. Place in a bowl, drizzle with olive oil and vinegar. Season with oregano, salt and pepper. Let stand 15 minutes to develop flavors.
  3.  Heat sherry and chicken cube in a small saucepan over low heat  stirring until cube is dissolved. Add soup and heat.
  4.  Place chicken pieces in a baking dish or pan (we prefer cast-iron) and pour soup mixture over chicken, covering each piece.
  5.  Place in oven and bake for 1½ hours or until chicken is tender.
    Yield: 4-6 servings.

PESTO EGGPLANT

March 14, 2022 / / 0 Comments

As most of us know, pesto sauce (or pesto alla genovese) is a sauce that combines pine nuts, olive oil,  garlic, salt, lost of fresh basil and Parmagiano or Pecorino cheese. The sauce can compliment almost anything. But how about eggplant? Which set me to thinking, Why not our beloved eggplant? The result is the dish given below. An experiment that turned out delicious. Even in Genoa, the city that invented pesto, they would appreciate this combo.

PESTO EGGPLANT

Pesto Sauce:
(Makes 2 cups)

4 cups fresh basil leaves
3 cloves garlic, chopped
½ cup pine nuts (or walnuts)
1 teaspoon salt
Pinch of ground black pepper
½ to 1 cup olive oil
1 cup grated Parmesan cheese

In a food processor, combine basil, garlic, pine nuts, salt, pepper, and ½ cup olive oil. Process until a paste is formed. Slowly add additional oil (if needed) in a steady stream, and cheese. Pulse several times more. Don’t forget to occasionally stop to scrape down the sides of the food processor.

EGGPLANT

1 large eggplant (about 1½ pounds),  sliced into ½-inch rounds (do not peel)
3 tablespoons olive oil
Salt and ground black pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried

1, Preheat oven to 400 degree F.
2. Drizzle olive oil over eggplant slices. Season with salt, pepper and oregano. Arrange eggplant in a large greased baking pan or dish (we prefer cast-iron). Note that if the dish is not large enough you may have to layer the eggplant slices to accommodate all.
3. Bake until brown and tender, about 35 minutes. Top with pesto sauce and bake 5 minutes more.
Yield: 4-6 servings.

 

 

 

 

TOFU WITH BEANS

March 9, 2022 / / 0 Comments

I like tofu and I like beans. So, in the following recipe, I’ve combined the two. Most of us are familiar with pasts fazool,  or pasta fagioli, which combines beans and pasta, usually small shells, ditalini or even orzo. I guess this would be tofu fazool or tofu fagioli. In my old neighborhood we’d probably call it Tofu con Habichuelas. Whatever. It’s simple to make and utterly delicious.

I don’t usually use canned beans. The flavor just does not compare to beans conjured up from scratch. I acknowledge that it’s easy just to open the can and use. However, if you’re a purist like me, dried beans (in this case, black beans) are best. But you can use whatever bean type preferred.

For dried beans, here’s the drill: Place 2 cups beans in a colander, and rinse under cold running water; place in a kettle or pot  with water to cover by at least 2 inches (do not use hot water); let it soak in the fridge, ideally, overnight; put in a heavy pot or kettle with water to cover, again  by about 1 inch, bring to boil; cover and cook over moderate-low heat until beans are tender (about 1 hour). Note that, during cooking, if water is absorbed or water level runs low, you can add more water, Then cook as you would in the recipe given. Again, if you want to use canned beans, more power to you.

The other thing,  when cooking tofu is it should be pressed prior to cooking. This a technique used to remove moisture and make it easier to cook Normally, even with extra firm tofu, if it is too wet it can break up during cooking. Also, unpressed tofu will not absorb flavor as well, and will not have a good texture. To press: Wrap tofu in a few layers of paper towels; place a cast iron or similarly heavy pan on top, balancing it so that it stays level; wait about 30 minutes and you’ll get at least ¼ cup to ½ cup excess liquid that you’ll discard; remove weighted object; unwrap tofu and cook as instructed.

This time around, I serve this dish with tostones (fried green plantains); but you can serve it with rice or other grain (like quinoa or couscous).

Ingredients:

Cooked beans, as instructed above, or 2 (15.5) oz. cans black beans
2 tablespoons tomato paste
¼ teaspoon garlic powder
1 tablespoon fresh chopped parsley
¼ teaspoon dried oregano
Salt  and ground black pepper to taste
1 (14 oz.) package extra firm tofu, pressed

Instructions:

  1. Place beans in  a heavy-duty pot or large skillet. Add tomato paste and cook over moderate-high heat, stirring, until paste has dissolved and is on longer in clumps, about 4-5 minutes. Add rest of ingredients, stir and cook, covered, over  medium heat for 10 minutes.
  2.  Stir in tofu, cook another 2 minutes and serve.
    Yield: r servings.

HAM SKILLET DINNER

March 7, 2022 / / 0 Comments

This is one of those spur-of-the-moment dinners that, amazingly, comes out right. If you got a ham steak and want something different and delicious, this recipe is it. This is one of those family dinners that is simple, and stick to the ribs. What more could you want? All you need is ham, onion, potatoes and chicken broth. If desired you can add some frozen vegetables to it like green peas or green beans. You are only limited by your imagination.

This meal goes great by itself with some crusty bread or with rice (or your favorite grain like, let’ say, couscous). With a hearty red wine like a chianti or cabernet, or a white, if that’s your preferences, you’ve got yourself a feast.

HAM SKILLET DINNER

Ingredients:

I large ham steak, about 1-inch thick, preferably maple and sugar cured
3 tablespoons butter
2 medium potatoes, washed and sliced thin (do not peel)
1 medium onion, peeled and sliced thin
Salt to taste
Pinch of pepper
½ cup chicken broth

Instructions:

  1. Heat butter in a large frying pan or skillet. Add ham steak and brown on both sides.
  2.  Add potatoes, onion, salt, pepper and broth. Bring to a boil, cover and simmer 20 minutes, Cut ham steak into 4 portions and serve  with potatoes and onions.
    Yield: 4 servings.

 

 

RED COOKED MEAT

February 24, 2022 / / 0 Comments

The Culinary Historians of Ann Arbor (CHAA) is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. They publish a quarterly, Repast, which is a treasure trove of information on culinary history. The Spring 2021 edition contained an article, ‘How Chao and Chiang Changed Chinese-American Cuisine.’

The article featured a recipe by Buwei Yang Chao who, in 1945 published her pioneering work, How to Cook and Eat in Chinese (New York, John Day Co.). The Book introduced refined and authentic Chinese food to American readers. It included a discussion of red-cooked meats, which are large pieces braised in soy sauce,. wine and spices.

I was unaware of red-cooked meat until I came across this gem.  As noted in the title, this one is a very plain dish, easy to prepare and renders a delightful meat entrée (in this case, pork) that served over steamed rice, is a definite winner.  Be aware that for this recipe, the only modification I made is that I used chicken broth instead of water in the ingredients. I also added chopped fresh scallions. Either way, you can prepare the recipe as is, or enhance it any way you see fit.  Tradition is great, but innovation (in some cases) ain’t so bad. Also, the recipe doesn’t say anything about servings. I would figure 3-4 pounds of pork is enough for 4-6 servings.

So add a touch of history to your cooking. It won’t disappoint, and will leave family and friends hankering for more.

RED-COOKED MEAT PROPER: PLAIN

For this type of Red-Cooked Meat, the order of preference of cuts should be fresh bacon, fresh shoulder, fresh ham, pork chop.

3-4 pounds pork                                                                 1 tsp. salt
1 cup water                                                                            4 slices ginger
3 Tbsp. sherry                                                                              (if you can get it)
½ cup soy sauce                                                                    ½ Tbsp. sugar

Wash meat, cut into 1- or 1½-inch cubes. Put meat and 1 cup water in a heavy pot and use big fire. When it boils, add sherry, soy sauce, salt and ginger. Cover pot tight and cook over very low fire for 1½ hours. (In case of pork chop, use only 1 hour here.) Then add sugar. Again, over low fire, cook ½ to 1 hour. Test meat (for doneness by inserting a fork or chopstick).

 

 

ZUCCHINI BAKED WITH CHEESE

February 17, 2022 / / 0 Comments

I’ve been cooking zucchini with cheese for years. Simple, slice the suckers, layer with cheese, usually Parmesan, and bake until tender. Then I discovered that I had been preparing a  fancy-dan classical dish all the while. Leafing through a book on classical cuisine I came upon Courgette Gratinées à la Milanaise. Guess what, all it is is zucchini baked with cheese. I’ve been cooking from the classical canon all these years and didn’t know. Figure that one out.

This dish goes good with a crusty loaf as a vegetarian meal. It also makes a great accompaniment to grilled or broiled meats or hearty roasts be it pork, beef or poultry.

ZUCCHINI BAKED WITH CHEESE

Ingredients:

8 medium-sized zucchini, trimmed
¼ cup butter
2 tablespoons olive oil
Salt and ground black pepper to taste
1 cup grated Parmesan cheese
2 tablespoons melted butter

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Wash the zucchini under cold running water and pat dry with paper towels.  Cut into ¼-inch slices.
  3.  In a large frying pan or skillet, melt the butter with olive oil over moderate heat. When the foam subsides, add the zucchini slices and stir-fry for 3 minutes, Add salt and pepper. Remove the frying pan from the heat.
  4.  Sprinkle the bottom of a greased baking dish with one-quarter of the grated cheese. Cover the cheese with a layer of zucchini slices and on top of them spread a second layer of ¼ cup of grated cheese. Sprinkle 1 tablespoon of the melted butter over the cheese. Repeat the layers until all the zucchini and cheese have been used, then pour over the remaining melted butter.
  5.  Place in oven and bake for 15 minutes, or until the zucchini is tender. Serve immediately.
    Yield: 4 servings.

 

SAUTEED BAY SCALLOPS

February 11, 2022 / / 0 Comments

I’m always on the lookout for good scallop recipes. Mainly because they are so easy to prepare. So, today, we have a recipe of scallops sautéed with garlic. I did a post back in 01/30/15 on scallops cooked in garlic butter. It was more of scallops cooked in a sauce that included butter, lemon juice, and oregano.  This dish is different in that it has garlic, breadcrumbs and parsley. Along with salt and pepper, that’s it. Also, I would recommend bay scallops.

The trick to cooking  scallops is to never overcook them. When they’re done, their usual ivory color turns opaque.

This time around we served the scallops over yellow rice; but you can pair it with any grain or even pasta. Have fun.

SAUTÉED BAY SCALLOPS

Ingredients:

1 pound bay scallops
3 tablespoons olive oil
3 cloves garlic, peeled and minced
2 tablespoons seasoned bread crumbs
2 tablespoons chopped Italian parsley
Salt and pepper to taste

Instructions:

  1. Rinse scallops under cold running water and pat dry with paper towels.
  2.  Heat olive oil in large skillet or fry pan and sauté the garlic for 30 seconds.
  3. Add scallops and stir fry until they become opaque. Depending on their size, this will take 5 to 7 minutes.
  4. Add bread crumbs and cook 30 seconds, stirring constantly. Add the parsley and cook 20 seconds. Remove and serve immediately.
    Yield: 4 servings.

 

SOPA DE LENTEJAS (Lentil Soup)

February 9, 2022 / / 0 Comments

This is one of the premier entries in my cookbook, Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes ( Running Press). Sopa de Lentejas, or lentil soup, is an old family favorite. Back on the block, our preference was for red lentils. But green lentil can be just as good. Your choice. When preparing this soup, the mind boggles with what you can mix in. Celery, carrots and mushrooms are among the most common vegetables added to the pot. Smoked ham or ham hocks  are other ingredients popular in this stew. In some recipes rice is mixed in with the broth. Depending on amount of liquid and cooking time, you can make it as thin  or as thick as you like. Whichever way you make it, with some crusty bread and a hearty red wine, this dish can’t be beat.

Our version is quite simple: lentils, chorizo and potatoes. We include tomato sauce for added flavor and color. Some cooks prefer to adjust their seasoning with salt and pepper added after the soup is done. It’s a matter of personal taste. However you season it, the soup should be served piping hot, with or without croutons, Back in the apartment in Harlem, we never added croutons.

Also note that you can double the quantity of ingredients to make 6-8 servings.

Ingredients:

1 cup red lentils (or green)
¼ cup olive oil
1 medium  green bell pepper, cored, seeded and chopped
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
3 cups chicken broth
3 small potatoes (or 2 medium), washed and quartered
2 chorizo sausages, casings removed and sliced into ½-inch rounds
½ teaspoon dried thyme
1 tablespoon finely chopped cilantro leaves or 1 teaspoon dried
1 bay leaf
½ can tomato sauce
Salt and ground black pepper to taste

Instructions:

  1.  Rinse lentils  under cold running water (best using a fine strainer). Set aside.
  2.  Heat oil in a kettle or Dutch oven.  Add onion, bell pepper and garlic. Stir-fry until tender but not browned.
  3.  Stir in lentils. Add broth and remaining ingredients. Mix well and bring to a boil. Cover and simmer on low heat until tender but not mushy (about ½ hour).
  4.  Remove and discard bay leaf. Serve immediately.
    Yield: 4 servings.

 

 

 

GUINEOS CON LIQOR (Spirited Bananas)

January 31, 2022 / / 0 Comments

This what my father would call one of those ‘fancy-dan’ recipes. It’s designed to impress dining folk. Yet, in contrast, it is so easy to prepare. Good ripe bananas are coated in butter, sprinkled with lime juice and sugar, and baked. Lastly, they are spiced with anisette, or, anis, the preferred Latino liqueur. I’ve discovered that you can use whatever liqueur  is on hand. In our group, we prefer Grand Marnier. Also, we call the recipe ‘spirited bananas.’ The actual translation is ‘bananas with liquor’ (or bananas with booze).  We figure ‘Spirited Bananas’ is a more refine nomenclature. It’s all a matter of semantics. As my father would say, Who gives a flyin’ you-know-what.

Now comes the fancy-dan part. The dish can also be served flambé style. That is, you can heat the liqueur,  pour over the bananas and set aflame. Then bask in all the oohs and aahs from your guests

GUINEOS CON LIQOR
(Spirited Bananas)

Ingredients:

2 tablespoons butter
4 ripe bananas, peeled and sliced in half lengthwise
1 tablespoon lime juice
¾ cup brown sugar
¼ cup anisette, amaretto or Grand Marnier

Instructions:

1. Preheat oven to 400 degrees F.
2. Melt butter in an oven-proof serving dish or large skillet.
3.  Add bananas and coat both sides with butter.
4. Sprinkle with lime juice and sugar.
5. Place in oven and bake 15 minutes.
6. Drizzle with liqueur and serve. Or heat liqueur in a flambé cup or small saucepan. Pour over bananas, ignite with a long match. Gently shake your now-flaming pan to evenly distribute the alcohol. Let cook until the flames disappear. The alcohol vapor generally burns off by itself in a few seconds. Serve immediately.
Yield: 4 servings.

 

 

 

 

 

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