Oswald Rivera

Author, Warrior, and Teacher

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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.

 

 

 

 

 

LAMB SHANKS WITH RICE AND GREEN GRAPES

January 27, 2022 / / 0 Comments

This is a dish that was provided by some Greek-American friends. What fascinates is that it combines fruit with lamb and rice. In this case, green grapes. I’ve noticed also that, in Middle Eastern cuisine, they sometimes add fruit to the entrée; and it brings a whole new dimension to a dish.

With a good Greek red wine, like an Agiorgitiko, Mavrodaphne, or Moschomavro, it makes for a fine meal. Besides Greek reds, you can utilize a good Cabernet Sauvignon, Zinfandel or Bordeaux.  This is a recipe that will please even your most jaded friends.

LAMB SHANKS WITH RICE AND GREEN GRAPES
(Arni Me Rizi Ke Stafeli)

Ingredients:

3 tablespoons olive oil
4 lamb shanks
½ cup chopped onion
2 cloves garlic, peeled and finely mince
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried oregano
1 bay leaf
3 tablespoons butter
1 cup long grain rice
2 cups green seedless grapes

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse lamb shanks under cold running water and pat dry with paper towels.
  3. Heat olive oil in a heavy skillet or fry pan and brown the lamb shanks. Place them in a large pot or Dutch oven..
  4. In the same skillet as before, brown the onion and garlic. Add to the lamb shanks. Pour the chicken broth into the pot or Dutch oven, and add salt, oregano and bay leaf. Bring the broth to a boil, cover, lower heat to a simmer, and cook for 45 minutes or until the meat is fork-tender. Pour off the liquid and keep the lamb warm.
  5. Melt 1 tablespoon butter in a 1½ to 2-quart saucepan and brown the rice lightly over medium-high heat. Add 2½ cups of lamb broth. Cover tightly. Reduce heat to a simmer and cook about 30 minutes or until all of the liquid is absorbed.
  6. Meanwhile, melt the remaining 2 tablespoons of butter in a heavy skillet. Just before serving, cook the grapes in the butter over medium-high heat until bright green. Arrange the rice in a large serving dish, top with the lamb shanks, spoon the grapes and butter over the lamb, and serve.
    Yield: 4 servings.

 

BROILED FISH FILLETS WITH CUCUMBER SAUCE

January 24, 2022 / / 0 Comments

What to do with cucumbers? A time honored question. Cukes are more than just for salads or burgers on a Sunday outing. They also make a great sauce, as envisioned in the recipe given: a very simple medley of cucumbers, herbs, lemon juice and sour cream. Just pour the sauce over white fish fillets such as cod, turbot, tilefish, halibut, flounder, grouper, etc. You get the idea. Just coat the fish with the sauce and broil. And, it goes without saying, the sauce is also great over chicken.

This dish is good with potatoes, a vegetable or any grain. This time around we served it with couscous.

BROILED FISH FILLETS WITH CUCUMBER SAUCE

Ingredients:

4 fish fillets (about 1/2 pound each)
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1 tablespoon finely minced chives
1 teaspoon finely grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 large shallot, peeled and minced
1 large cucumber, peeled, seeded, and finely chopped
1 teaspoon chopped thyme
2 teaspoons lemon juice
1/3 cup sour cream

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels.
  2. In a bowl, combine oil, vinegar, chives, lemon rind, salt and pepper. Place fish in a baking dish. Spread seasoning mixture over both sides of fish. Let stand at least 45 minutes.
  3. Melt the butter in a small saucepan. Sauté the shallot over medium heat until golden. Reduce heat to medium-low.
  4. Broil fish fillets, about 4 minutes per side.
  5. Meanwhile, add cucumber and thyme to shallots. Cook 2 minutes. Add lemon juice and sour cream. Cook for 5 minutes over low heat. Do not allow to boil. Spoon over fish and serve.
    Yield: 4 servings.

 

MAPLE GLAZED PORK CHOPS – NUYORICAN STYLE

January 20, 2022 / / 0 Comments

This dish is so easy to make, and its so good, taste-wise. It’s pork chops seasoned with typical Boricua ingredients and then slathered with maple syrup. That’s right, maple syrup. Burt you can substitute honey, if that’s your preference. Also, in the Rivera family, we love to serve these pork chops over steamed rice with roasted vegetables or a side salad.

MAPLE GLAZED PORK CHOPS – NUYORICAN STYLE

Ingredients:

4 (1-inch) boneless tenderloin pork chops
12 whole black peppercorns
2 cloves garlic, peeled
1 tablespoon oregano
Salt to taste
2 tablespoons olive oil
1 tablespoon red wine vinegar
¼ cup chopped onion
¼ cup maple syrup

Instructions

:

  1. Preheat oven to 400 degrees F.
  2. Wash pork chops under cold running water and pat dry with paper towels.
  3.  Place peppercorns, garlic, oregano, and salt in a mortar and pound until crush. Blend in olive oil, and vinegar.
  4. Rub pork chops thoroughly with the seasoning.
  5. Heat an oven-proof frying pan or skillet (we prefer cast-iron) over medium-high heat. Sear the pork chops until browned, 2-3 minutes per side.
  6. Add onion to maple syrup. Pour over the pork chops.
  7. Place in oven and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (½-inch thick) chops or until the interior temperature reaches 145 degrees Fahrenheit.  Once you remove from the oven, let chops rest in the pan for 5 minutes before serving.
    Yield: 4 servings.

    Note: If desired, you can also cook the chops atop the stove. In this case,  heat 3 tablespoons olive oil in a large skillet or fry pan. Add chops and cook over medium-high heat 4-5 minutes on each side till cooked through. In a small bowl, whisked together crushed peppercorn, garlic, oregano, salt, red wine vinegar, chopped onion and maple syrup. Add to skillet and cook another 3-5 minutes, spooning sauce over the pork chops and turning to coat. Serve hot.          

ROAST LEG OF LAMB WITH DIJON MUSTARD SAUCE

January 18, 2022 / / 0 Comments

I’m always on the lookout for a good roast leg of lamb recipe. Well, it so happened that I had a led of lamb recipe that I never got to use. In this case, half a leg of lamb. That’s when I decided to try out this recipe. It’s lamb cooked in a Dijon mustard sauce that includes olive oil, garlic, thyme (or rosemary), basil, salt and pepper. Also, note that a half leg of lamb will cook faster than a whole leg of lamb which, depending on whether it’s a slow roast or not, may take from 2 to 4 hours to cook.

When I make a roast lamb recipe, I normally add potatoes to the roasting. They could be small potatoes, or large potatoes cut in half. The result is that you not only get a delicious roast, but seasoned potatoes as well, all cooked together. Depending upon the size of the pan, be it cast-iron or other, you may need 12 or more small potatoes along with the lamb leg. Or you can use about 6 large potatoes cut in half or quarters. Also, in the Rivera clan, we wash the potatoes but do not peel them. Some folks mix the taters with turnips or carrots, or whatever. You are only limited by your imagination.

If you desire a sauce with the meal, simply add ½ cup red wine to the pan juices and boil over moderately-high heat, stirring, for 1 minute. Season with salt and pepper and serve with lamb

ROAST LEG OF LAMB WITH DIJON MUSTARD SAUCE

Ingredients:

Half  leg of lamb (2½ to 3 pounds)
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon crushed thyme or rosemary
1 tablespoon fresh Basil, chopped, or 1 teaspoon dried
1 tablespoon lemon juice
Salt and ground black pepper to taste
12-13 small potatoes or 6 large potatoes cut in half

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Rinse lamb leg under cold running water and pat dry with paper towels.
  3. Put 1 tablespoon of the olive oil in a roasting pan. Place leg in pan and cover with a mixture of the remaining ingredients. Allow to marinate and season for at least 30 minutes.
  4. Scatter potatoes around lamb. Place in oven and roast for 1 hour and 15 minutes. Then raise oven temperature to 425 degrees and roast for another 15-25 minutes depending on desired level of doneness. Note that perfect internal temperature is 140 degrees when measured with a meat thermometer. Remove from oven and let stand for at least 15 minutes before carving.
    Yield: 4 servings.

PERSIAN RICE WITH PIGEON PEAS

January 5, 2022 / / 0 Comments

PERSIAN RICE WITH PIGEON PEAS

I got this recipe years ago from a former co-worker when I was a wage slave. For full  disclosure: I included the recipe in my first cookbook, Puerto Rican Cuisine in America (Running Press) since I needed additional rice recipes at the time. I titled the recipe Arroz de Persa (Persian Rice), and it is the same recipe we are doing today. In that dish I noted that, following my Nuyorican influence, I like to add peas to the rice, and sometimes olives and pimentos. This time around I experimented with it and added canned pigeon peas. Arroz con Gandules, rice and pigeon peas, is one of the staples in Puerto Rican cooking. So I thought I’d do the same with Persian Rice. I guess you could call this a fusion dish. Whatever, it’s delicious. Note that, if you can’t find pigeon peas, you can substitute a package of frozen green peas,

This entrée would make a great side dish to any meal, be it beef, chicken or pork. In this instance, we serve it with salmon.

PERSIAN RICE WITH PIGEON PEAS

Ingredients:

1 tablespoon olive oil
½ cup vermicelli or thin spaghetti, broken up into 1-2 inch pieces
Water or chicken broth
¼ teaspoon salt
1 cup rice
1 15-ounce can pigeon peas, drained

Instructions:

  1. Heat oil in a skillet or saucepan. Add vermicelli and stir-fry until golden brown.
  2. Add water or broth to cover by ¼ inch, and salt. Add rice and mix well.
  3. Bring to a boil. Cover and simmer on low heat until water is absorbed, about 20 minutes.
  4. Add pigeon peas and stir to combine. Cover again and simmer another 10 minutes.
    Yield: 4 servings.

EGG-CAKE BAKED IN A WOK

January 3, 2022 / / 0 Comments

EGG-CAKE BAKED IN A WOK

This is a recipe I acquired from an old cookbook, The Wok, A Chinese Cookbook by Gary Lee and published in 1970 (Pacific Productions). Yeah, 1970, when I was a young whippersnapper and on the prowl (I had just returned from Vietnam). Over the years I’ve come back to this tome. As far as I know, it was one of the “modern” Chinese cookbooks published in that era. It’s got great recipes that can no longer be found in more contemporary Asian cookbooks. And this is one of them: Egg-Cake Baked in a Wok.

Until that time I did not know that one could bake anything in a wok, let alone eggs. But it’s an easy recipe and delicious. If you don’ have a wok, a fry pan or skillet will do. Note that the recipe calls for ‘oil’ in the preparation. By that is meant peanut oil. Yet I’m sure you can use olive oil or vegetable oil. In my rendition I used olive oil included in the egg mix, but peanut oil for the frying. I also tweaked the recipe by adding mince garlic. It came out marvelous. My wife, who is a stone critic and judge of food, declared it’s the best egg cake she’s ever had. And that, from her, is resounding approval.

I imagine this dish would be served with steamed white rice. We had it with homemade baked rolls, and it was just as good. So this dish could be for breakfast, lunch or dinner. Your choice. You won’t be disappointed. The recipe makes 4 servings. Yes, you can add more eggs if you have more people coming over. By the way, the recipe calls for “green onion.” By that, it means scallions

EGG-CAKE BAKED IN A WOK

1 cup eggs (8-6 six eggs)
1 teaspoon salt
1 teaspoon olive oil
1 teaspoon peanut oil
2 stalks green onion, chopped
1 clove garlic, peeled and minced

This is a practical dish for a variety in egg dishes.
Beat eggs with salt, onion., garlic and oil (olive oil). Heat the wok, but not too hot and add 1 teaspoon oil (peanut oil). Tilt the wok around and around until the oil coats the entire cooking area of the wok. Pour in the beaten eggs. Lower the heat to medium-low and cover the batch with a small lid – just big enough to cover the eggs. Wait for several minutes then add in a few drops of oil (peanut oil) around the edge of the lid. Repeat after a few minutes. The eggs should be firm after about 6 to 10 minutes. Take the eggs out and serve upside down on a plate, cut diagonally into strips ¾” to 1 ½” in size.

 

ARROZ CON POLLO (Rice with Chicken)

December 28, 2021 / / 0 Comments

Some would argue that Arros con Pollo is the most well known dish in the Puerto Rican/Nuyorican pantheon . To us, it’s more popular than paella. To some, it’s just paella without the seafood and chorizos. Its saving grace is that, though it may take some time to prepare, you can fancy it up by adding sweet peas, pimento strips. assorted olive or whatever else you desire. Some rice with chicken recipes call for saffron, ground cumin or paprika to give the rice its color. We use tomato sauce and achiote.

As noted, our rendition calls for achiote and aji dulce, or sweet chili peppers. Note that the latter are not the common hot peppers associated with Mexican cuisine. Sweet peppers are just that, mild and sweet. They can be found in any Latino or Asian market. If you live in a major metropolitan area you can usually find it in your local supermarket.

Achiote is what we use for giving color to such dishes as yellow rice, pilaf rice, or any dish you want to enliven with a nice yellow-reddish hue. A simple method to prepare achiote is to cook 1 tablespoon annatto seeds, what we call the achiote (also found in Latino/Asian markets), in ½ cup olive oil or vegetable oil. You cook the seeds, stirring frequently, on low heat for 5 minutes. Be aware that if the flame is kept on high the seeds may crack and splatter. During cooking, the oil will turn a bright orange-red, The longer the seeds steep in oil, the darker the hue. Remove from heat, let cool and, using a small strainer, pour into a jar or container. Cover and refrigerate. That’s it.  If you want more achiote, use more seeds.

Back in Spanish Harlem, arroz con pollo was normally served for a special occasion. But, in our family, we ate it frequently. It was one of the foodstuffs that kept the family vibrant and together.

ARROZ CON POLLO
(Rice with Chicken)

Ingredients:

3 cups rice
1 3-pound chicken, cut into serving pieces
12 whole black peppercorns
2 cloves garlic, peeled
1 teaspoon dried oregano
½ teaspoon salt
3 tablespoons olive oil
1 tablespoon red wine vinegar
3 ounces salted pork (also called fatback), rinsed and diced
(Note: you can substitute 3-4 strips of bacon, cooked and diced)
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
3 aji dulce (sweet chili peppers), seeded and chopped
½ cup tomato sauce
1 cup chicken broth or bouillon
2 cups water
2 tablespoons achiote (see above)
1 8½-ounce can green peas (drained) or 1 10-ounce package frozen green peas

Instructions:

  1. Wash rice at least three times (until water is clear).
  2.  Rinse chicken pieces under cold running water and pat dry with paper towels.
  3.  Place peppercorns, garlic, oregano and salt in a mortar and pound until crushed. Blend in 2 tablespoons of olive oil, and vinegar.
  4.  Rub chicken pieces thoroughly with the seasoning. In our clan, if we’re in a rush, we let chicken stand for 15 minutes just before cooking. Otherwise, we marinate it for several hours or overnight in the fridge.
  5. Heat remaining olive oil in a heavy kettle or Dutch oven and brown salted pork over moderate heat. Add onion, bell pepper and aji dulce. Sauté until onion is translucent.
  6.  Add tomato sauce, chicken broth and olives. Stir to combine.
  7.  Add chicken pieces plus 2 cups water. Mix, lower heat to moderate-low and cook, covered, for 15 minutes.
  8.  Add the rice and achiote. Add more water to cover contents in pot, if necessary. Mix well and simmer, covered, on low heat until rice is tender (about 30) .
  9. Stir in peas. Cover and cook 10 minutes more.
    Yield: 8 servings.

 

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