Oswald Rivera

Author, Warrior, and Teacher

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TOFU WITH ONIONS AND PIMENTO

April 7, 2025 / / 0 Comments

 

One of our favorite vegetarian meals is Tofu with Onions and Pimento (pimientos, in Spanish). By pimento we mean bell peppers. In this case, red bell peppers. But you can use green or yellow pimentos if desired. This is a simple and elegant dish that goes great with the usual rice or noodles, be it Chinese noodles, soba noodles, or regular pasta like spaghetti or linguini. You have a great choice here. Take advantage of it.

Note that, when cooking tofu (or bean curd), it has to be prepared for cooking. That is, all the excess moisture has to be removed.  This is done by wrapping tofu in sheets of paper towels; putting something heavy on top such as a frying pan, which you can weight down further with cans and jars. Press for 30 minutes, or more. The tofu will be about 2/3 its original thickness and up to 100 milligrams of water will have been removed, approximately ½ cup. Tofu is naturally packaged in water to maintain freshness, but this excess water can make the tofu delicate and cause it to crumble during cooking. Removing excess moisture from tofu, especially before cooking, is crucial for achieving a firmer, chewier texture, and allowing the tofu to crisp up and absorb flavors better. 

TOFU WITH ONIONS AND PIMENTO

Ingredients:

1 pound package extra firm tofu, prepared for cooking (see above)
3 tablespoons olive oil
1 large red or yellow onion, peeled and sliced thinly
1 clove garlic, peeled and chopped
1 red bell pepper (pimento), washed and sliced about ¾-inch thick
½ tablespoon corn starch
½ tablespoon soy sauce (or more, if desired)
¾ cup water or chicken broth

Instructions:

  1. After bean curd has been prepared, cut into 1-inch squares.
  2. In a large skillet, frypan or wok, heat olive oil over medium heat. Add onion and garlic and cook until onion is soft and transparent.  Stir in pimento. Cook for about 2 minutes and add tofu
  3.  Mix corn starch, soy sauce and water or broth. Pour over tofu. Cook and stir until well heated and sauce is thickened.
    Yield: 4-6 servings.

BIFTEC ESPECIAL (Special Steak)

April 3, 2025 / / 0 Comments

Once in a while I hanker for a juicy steak. I don’t eat beef that much anymore, but when the yen strikes, I go for something special. Like the recipe given today: Biftec Especial, an old Nuyorican favorite.  All it is boneless beef cooked in bouillon (it could be beef or chicken bouillon), with a little wine added, and flavored with typical Nuyorican spices. Back on the block in Spanish Harlem, when making this dish we would use boneless chuck steak, mainly because it was cheap. But if you want to use a finer cut like ribeye, or skirt steak, or sirloin, go right ahead. You’re the boss. Although one of the reasons of using chuck is that we doctor it up so that it tastes special thus, the moniker, Special Steak.

Over the years I’ve discovered that, all along, we were making a version of what the French call Boeuf á Mode. Only difference is that in the French version they add carrots and cloves, which we never did. Why? I don’t know. That’s just the way it was. Still, if you want to make a memorable dinner, this is it. With a side of mash potatoes or French fries, or a vegetable, it’s a dish made in heaven—and one that family and friends will relish.

BIFTEC ESPECIAL (Special Steak)

Ingredients:

4 pounds boneless beef chuck
Salt and ground black pepper to taste
1 teaspoon dried oregano
3 tablespoons olive oil
1 cup beef or chicken bouillon
1 cup dry red wine
½ cup brandy
½ teaspoon dried thyme
6 parsley sprigs
6 whole peppercorns
1 clove garlic, peeled and halved

Instructions:

  1. Wash beef under cold running water and pat dry with paper towels.
  2. Rub pepper, salt and oregano thoroughly over the meat.
  3. Heat oil over medium heat in a large heavy Dutch oven. kettle or pot.
  4. Add beef and brown on all sides
  5. Add beef or chicken bouillon, wine, brandy, thyme, parsley, peppercorns and garlic. Bring to a boil. Reduce heat, cover and simmer until meat is tender, about an hour or more. Don’t forget to turn meat occasionally during cooking. Remove meat from pan and keep warm.
  6. Mix ¾ cup cold water mixed with 1 tablespoon cornstarch. Pour into pot, brin g to a boil, lower heat to medium and cook, stirring, until thicken to a rich gravy. You can add more or less water depending on how thick you want the gravy. If desired, you can add 1 tablespoon heavy or light cream for a richer sauce. Add beef, mix to combine and serve.
    Yield: 6-8 servings.

 

BEETS IN SOUR CREAM AND MUSTARD SAUCE

April 1, 2025 / / 0 Comments

“How can you eat any pudding if you don’t eat your beets?”
–=Pink Floyd, “The Wall.”

Beets is one of those vegetables you either love or hate. I’m in the former category. The beauty of beets is that you can doctor them up in many ways.  Want a Chinese version? Just add soy sauce. Want a classical French version? Just cook them in a basic whiter sauce. Or you can experiment and cook them in a mustard and sour cream sauce. As in the dish noted below. Even kids, who may hate beets, will like this one. Also, with this recipe you can pair it with whatever accompaniment you desire, be it rice, couscous or other grain. This time we paired the beets with kasha. These are toasted buckwheat groats, a naturally gluten-free grain that has a nutty flavor and is very popular in Eastern European and Jewish cuisines. So, in answer to Pink Floyd’s hit song, you can eat your pudding and have your beets too.

BEETS IN SOUR CREAM AND MUSTARD SAUCE

Ingredients:

1¼ to 1½ pounds fresh beets
Salt to taste
1 small red onion, peeled and thinly sliced
1 tablespoon mustard, preferably Dijon
2 tablespoons white vinegar
½ cup sour cream, or more to taste
Ground black pepper to taste

Instructions:

  1. Wash beets and place them in a large pot or kettle. Note: Do not cut off the root end of the beets.
  2.  Add cold water to cover and salt to taste. Bring to a boil, lower heat, cover and simmer until tender. This may take anywhere from 20 minutes to an hour, depending on the size and age of the beets.
  3.  Drain the beets and let cool. When cool, trim off and discard the ends of the beets. Peel the beets and cut them about a ¼-inch thick or slightly smaller.
  4.  Place beet slices in a mixing bowl. Add onions. In a small bowl or large cup, combine the mustard, vinegar and sour cream, and blend well. Pour the mixture over the beets and toss well.
    Yield: 6 or more servings.

CHINESE BRCCOLI

March 24, 2025 / / 0 Comments

This is a recipe that I got years ago, and I don’t remember from whom or where. It’s simple and quick, and that makes it a candidate for our venue. It’s stir-fried broccoli with some soy sauce added for color. I guess that’s why it’s called ‘Chinese Broccoli.’

Given its Asian flavor, the accompaniment of this dish is plain, steamed white rice. I guess you can serve it over Chinese noodles, or other pasta like linguini or angle hair. Your choice. Not to be outdone, you can give it a Japanese twist by pairing it with soba noodles, A lot of possibilities here for such a simple meal. Like, for instance, I gave it a Nuyorican slant by adding onion and garlic sautéed in olive oil. That’s the beauty of this recipe. You can experiment and make it your own. I serve this dish not with wine but with beer.  So, enjoy a quick Chinese dish your family and friends will be coming back to again and again.

CHINESE BROCCOLI

Ingredients:

3 tablespoons olive oil
½ medium onion, peeled and chopped
1 clove garlic, peeled and minced
2 medium to large head broccoli, about 2 pounds
1 cup chicken broth
2 tablespoons soy sauce

Instructions:

  1. Rinse broccoli under cold running water and pat dry with paper towels.
  2.  Remove and slice florets, and chop stalks into small pieces
  3. Heat olive oil in a large skillet or frypan over medium heat.
  4. Add onion and garlic and sauté until onion is soft and translucent. Add broccoli and stir-fry for a maximum of 2 minutes.
  5. Add chicken broth, bring to a boil, cover and simmer until tender, about 5 minutes. If desired, you can drain some of the liquid it too much remains in the pan.
  6. Add soy sauce to darken broccoli and serve.
    Yield: 4 servings.

 

BORSCHT

March 3, 2025 / / 0 Comments

Borscht is a soup, usually made with beets. Its origin is Central and Eastern Europe. It is especially popular in Russia, Poland, Lithuania, Rumania, Latvia and Ukraine. I came across it when my dearest and oldest friend, Paul Goldstein, introduced me to it back in the 1970s. And I’ve been a fan of this dish ever since. The only liberty I’ve taken with the recipe is that I’ve added garlic and oregano for seasoning.  Otherwise, it’s the Goldstein family recipe.

To me, borscht is a winter soup, though I reckon you can have it all year round, if desired. It is hearty, delicious, and goes great with a loaf of rye or pumpernickel bread. Let me add, you don’t have to be Jewish to love this dish. To me, this gorgeous soup transcends nationalities.

BORSCHT

Ingredients:

1 package (24-oz.) baby beets or 5-6 large ones
3 tablespoons olive oil
1 large yellow onion, peeled and minced
1 clove garlic, peeled and minced
1 (8-oz.) package mushrooms or 8-10 fresh ones, sliced
4-5 medium potatoes, diced (do not peel)
1 can (29-oz.) diced tomatoes or 6-8 fresh tomatoes
3 quarts chicken broth (beef broth is okay, if preferred)
2 bay leaves
Salt and ground black pepper to taste
¼ teaspoon dried oregano
4 carrots, peeled and diced
4-5 medium potatoes, diced (do not peel)
Sour cream

Instructions:

  1. Wash, scrub and remove the tops of the beets. Place in a saucepan, cover with water and boil about 30 minutes or until the beets are soft.
  2.  Remove from heat, rinse with cold water and let cool.
  3.  Meanwhile, heat the olive oil over moderate heat in a kettle or large soup pan (at least 6 quarts). Add onions, garlic and mushrooms, and sauté until onion is transparent
  4.  Remove the skins from the beets and cut julienne style like French fries. Add beets, tomatoes, broth, bay leaves, salt, pepper, oregano to the onion/mushroom mix.
  5.  Bring to a boil, add carrots and potatoes, cover, lower heat and simmer for 2 hours. Serve in soup plates with a dollop of sour cream.
    Yield: 4-6 servings.

 

 

RIGATONI WITH EGGPLANT (Rigatoni con Berenjena)

February 28, 2025 / / 0 Comments

 

I’ve been on an eggplant kick lately. We acquired three large eggplants and what do we do with them? So I had to make up recipes on the spot to use this succulent vegetable. One of these efforts was the recipe given today: Rigatoni with Eggplant. Also, this dish goes good with any pasta, not just rigatoni. Since we had rigatoni on hand that’s we used. It can also pair well with penne or ziti or elbow macaroni, you get the idea. Whatever is in your cupboard will work. Even with Japanese Ramen noodles. This is a recipe for all pasta seasons.

Note that eggplant is one of those unique vegetables. If you purchased eggplant and it’s young and fresh, you could cook it right away. However, if it’s been in the cupboard or the fridge for a day or so, or longer, then it’s best to sprinkle it with salt and let it stand 30 minutes. This will remove any excess moisture; help prevent the eggplant from becoming soggy and reduces bitterness. Just remember to rinse it before cooking.

Lastly, this recipe calls for crumpled cheese to be included with the pasta and eggplant. You can used whatever cheese you have available. We did it with a combination of cheddar and mozzarella. But even American cheese will work. I know, some of my high-class friends would cringe at that suggestion. Again, go with your taste buds.

RIGATONI WITH EGGPLANT

Ingredients:

1 pound package rigatoni or pasta of choice
1 large eggplant, peeled and cut into bite-sized pieces
1 medium green pepper, washed and diced
3 tablespoons olive oil
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 medium tomato, washed and chopped
½ cup cheese of your choice (see above).

Instructions:

  1. Cook rigatoni according to package directions.
  2. While pasta is cooking, heat oil in a large pot, frypan or skillet over moderate heat. Add eggplant cubes and green pepper and stir-fry until tender, about 4-5 minutes.
  3. Season with salt, pepper and oregano
  4. Add cooked rigatoni, tomato and cheese. Stir to mix and serve immediately.
    Yield: 4-6 servings.

 

 

SIMPLE BAKED SALMON

February 27, 2025 / / 0 Comments

This is the easiest salmon recipe I know. Just simply baked with typical Nuyorican seasoning. No fuss, no bother. You can pair it with rice, any other favorite grain, or pasta. It renders a savory dish enjoyed by all—even finicky kids who don’t like fish.

SIMPLE BAKD SALMON

Ingredients:

4 salmon fillets, about 6-8 ounces each
3 tablespoons olive oil
Salt and pepper to taste
¼ teaspoon dried oregano
1 lemon, thinly sliced and seeded
1 yellow onion, peeled and thinly sliced

Instructions:

  1. Preheat oven to 450 degrees F.
  2.  Place fillets skin side down on a greased baking dish (we prefer cast iron).
  3.  Sprinkle with olive oil, salt, pepper and oregano.
  4.  Layer with onion and lemon slices. Place in the middle of the oven and bake for20 minutes or until fish flakes easily with a fork.
    Yield: 4 servings.

BAKED EGGPLANT WITH TOMATO AND CHEESE

February 25, 2025 / / 0 Comments

 

This is a simple recipe where slices of eggplant are baked in an oven then topped with tomato and cheese. The cheese used is up to you. That’s the beaty of this recipe, you can experiment. Like this time, we used a combination of mozzarella and cheddar; but any good quality cheese will do. With a hearty loaf of bread and some good red wine (or white, if preferred) it can’t be beat. The recipe also goes well a side of rice or pasta, if that’s your choice.

 Ingredients:

 I large eggplant, peeled and cut into ¾-inch slices
¼ cup olive oil
¼ cup red wine vinegar
½ cup olive oil
¼ cup chopped fresh mint
1 clove garlic, peeled and chopped
1 tablespoon ground cumin
Salt and ground black pepper to tasted
2 medium tomatoes, washed and cut into ¼-inch slices
1 cup crumble cheese of your choice

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Brush eggplant slices on both sides with ¼ cup olive oil. Set aside.
  3. In a small bowl, whisked together the vinegar, ½ cup olive oil, mint, garlic and cumin. Season with salt and pepper.
  4. Place eggplant slices in a greased baking dish, drizzle generously with the dressing and bake until tender, 25-30 minutes.
  5. Top each with a slice of tomato and cheese. Place back in the oven and grill until cheese has melted, about 2-3 minutes.
    Yield: 4-6 servings.

 

 

EASY EGGPLANT PARMESAN

February 21, 2025 / / 0 Comments

This is our way of making eggplant parmesan. This is the Nuyorican version. It’s easy enough to prepare. Just salt the eggplant slices, dredge in beaten eggs and bread crumbs. Fry in olive oil, place in a baking pan, spread with seasoned sauce and bake. That’s it. It will leave your crowd yearning for seconds and thirds. It makes for a great brunch or dinner. Especially when served over pasta—like we did it this time with radiatorI, the small, squat pasta shapes that are said to resemble radiators.

EASY EGGPLANT PARMESAN

Ingredients:

1 large eggplant peeled and cut into ¼-inch slices.
Salt
2 eggs, beaten
1½ cups dry bread crumbs
¼  cup olive oil
3 cups marinara or spaghetti sauce seasoned with black pepper to taste and ½ teaspoon dried oregano
½ pound shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions:

  1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry.
  2. Preheat oven to 350 degrees F.
  3. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
  4. Heat oil in a heavy frypan or skillet. Over medium heat fry eggplant in hot oil until golden (about 2 minutes per side). Drain on absorbent paper towels,
  5. Arrange half the eggplant slices in an oiled baking dish or pan (we prefer cast iron).
  6. Spread half the sauce on top of eggplant. Sprinkle with half the mozzarella and half the parmesan. Repeat layers.
  7. Bake until mixture is bubbly, about 20-25 minutes.
    Yield: 4-6 servings.

 

CHULETAS CON MELOCOTÓN (Pork Chope with peaches)

February 20, 2025 / / 0 Comments

We Nuyoricans love chuletas. What we call pork chops. It’s in our DNA. Mainly, we like them fried with some Spanish yellow rice on the side. Yet once in a while we like to spruce them up. Like in Chulera con Melocotón, or Fried Pork Chops with Peaches. Yes, peaches, and by that, I mean canned peaches. If you can get fresh peaches, more power to you. But this is the dead of winter and, you know what, the canned variety is okay when the snow out there is piling up and you’re not vacationing in San Juan.

This is an easy enough recipe with a minimum of fuss. And it will satisfy any appetite, young or old.  This time we paired the pork chops with steam potatoes. Also, in recent years some folks got into the habit of adding amaretto to the chuletas. Amaretto is the sweet Italian liqueur from Sarona. On the other hand, others prefer Grand Marnier. This is optional. Some cooks like to make the dish sweeter. If that’s your preference, go for it.

Added note: Frying pork chops till they’re done is, as they said, relative.  It depends on the thickness of the meat and the heat of the pan. Thin pork chops will take 2-3 minutes to brown. Thick pork chops about may take 5-6 minutes to brown.

CHULETAS CON MELOCOTÓN
(Pork Chops with Peaches)

Ingredients:

1/3 cup flour
Salt and ground black pepper to taste
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
4 loin pork chops
|3 tablespoons olive oil
1 can (16-oz.) sliced peaches, drained
1/4 cup amaretto (optional)

Instructions:

  1. In a plate, combine flour, salt, pepper, oregano and thyme.
  2. Dip pork chops in mixture, coating both sides.
  3. Heat oil in a large skillet or frypan over moderate heat. Asd chops and cook until golden brown. Cover, lower heat and simmer 20 minutes.
  4. Add peaches and amaretto, if using. Cover and cook an additional 20 minutes or until tender.
    Yield: 4 servings.

 

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