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Dry Chicken without the Teriyaki

This entry is care of my friend, Paul Goldstein, who, every so often ventures to Thailand so he can get away from the damp and wet of a Seattle winter. He e-mailed me about this recipe, if it can be called that. He was dining was at a small restaurant in Bangkok “around the corner from the Grand Palace and art school” in that city when he came upon this dish. Basically, it’s dry teriyaki chicken without the sauce. Add a scoop of white rice and a pile of sliced white ginger, and there you have it. Pablo states that an interesting addition is sweet chili sauce. He does caution that the dish is “not for everyone.” But, it’s worth a try. The only drawback: white ginger may be hard to get in your area; so just substitute regular ginger. The heart of this simple dish remains the same.

CHICKEN WITHOUT THE TERIYAKI

2 pieces chicken thighs
1 1/2 cups water
2 cups steamed white rice
1 piece fresh ginger (about the size of your thumb), peeled and grated
Sweet chili sauce, optional

1. Wash chicken pieces under cold running water and pat dry with paper towels.
2. Place chicken in pot or pan with water. Bring to a boil, cover and simmer on low heat for 15-20 minutes until chicken thighs are tender.
3. Place a scoop of rice on a plate. Place a chicken thigh on top.
4. Spread some grated ginger on chicken and rice. Serve with sweet chili sauce, if desired.
Yield: 2 servings.

Note: If you desire, instead of boiling the chicken pieces, you can cook them in one tablespoon of oil over medium high heat until done (about 5-7 minutes). Then serve with rice and ginger, as noted. This is for those who prefer fried chicken instead of boiled chicken.

Easter Lamb

April 23, 2011 / Oswald Rivera / 0 Comments

Last year, around Easter, I posted this lamb recipe. It’s our favorite in the Rivera family, and it got a good response. So I’m posting it again for this Easter celebration. As noted, then as now, this dish goes well with a good Australian Shiraz, Argentine Malbec, or California Pinot Noir.

Enjoy, kiddies.

PATA DE CORNERO AL HORNO (ROAST LEG OF LAMB)

Leg of lamb, about 5 pounds

3 cloves garlic, peeled and cut into slivers
10 whole black peppercorns
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon powdered thyme
1/4 teaspoon dried marjoram
2 tablespoons olive oil
4 large potatoes, peeled and quartered

1. Preheat oven to 325 degrees F.
2. Rinse lamb under cold running water and pat dry with paper towel.
3. With a sharp knife make several slits in the lamb. Stud the slits with garlic slivers.
4. Place peppercorns, oregano, salt, thyme and marjoram in a mortar and pound until crushed. Blend in olive oil.
5. Rub seasoning over entire leg of lam.
6. Arrange lamb in A shallow baking pan, fat side up, and bake for 1 hour, basting occasionally. Arrange potatoes around lamb, and continue baking 1 1/2 to 2 hours depending on desired doneness.
Yield: 6 or more servings.

Kugel for Passover

April 13, 2011 / Oswald Rivera / 0 Comments

One of the most festive of Jewish holidays is upon us, Passover. This is the ritual retelling of the liberation of the ancient Hebrews from bondage in Egypt. This is all immortalized in the Passover Seder, that gathering of family and friends to commemorate the occasion. At the Seder table the retelling is done from reading the Haggadah, an ancient work derived from the Mishnah, which is a compendium of Jewish oral tradition.

The Seder table highlights certain foods which are a must for this traditional holiday. Among these is Charoset (my favorite), a mixture of chopped fruits and nuts. It’s a brown, lumpy concoction which recalls the mortar used by the Hebrews to build the storehouses of Egypt. Whatever its appearance, it’s truly delicious and flavorful. Charoset serves to soften the taste of the bitter herbs (another traditional item) featuring grated horseradish and romaine lettuce. Other dishes served may include matzo ball soup, gefilte fish, roast chicken (another holiday standby), brisket, turkey, and lamb. The latter is popular among Sephardic Jews, that is, those Jews whose descendants hail from the Mediterranean and the Middle East.

The one dish that I enjoy most is kugel, typically considered a side dish. Kugel is a sweet pudding or casserole made from noodles or potatoes. The word itself is Yiddish for “ball.” It is Ashkenazi in origin. Ashkenazi Jews are those descended from medieval Jewish communities in Eastern Europe.

The kugel recipe given below is courtesy of my dear friend, Paul Goldstein. Me and Pablo go back a long ways. We first met in the 60s, and both of use are still alive and kicking. Pablo’s kugel is so good it can be served on its own. And even if you aren’t Jewish, you can still enjoy this savory creation on any occasion—even for Easter.

PABLO’S KUGEL

8 ounces of egg noodles
2 eggs, lightly beaten
2 golden apples, peeled and cut into bite-sized pieces
1 pear, peeled and cut into bite-sized pieces
1/4 cup raisins

1 teaspoon cinnamon

1. Preheat oven to 350 degrees.
2. In a pot or pan, cook noodles according to package directions. Drain and rinse under cold running water, and put back in the pot.
3. Add apples, pear, raisins, eggs and cinnamon. Mix well.
4. Grease a skillet (preferably cast-iron) with butter or margarine. Pour mixture into the skillet, and bake for 1 hour or until top is brown.
Yield: 4 servings

Note: Kugel can be eaten either hot or cold. You can also serve it with apple sauce or sour cream. If you really want to be decadent, try with vanilla ice cream.

Carrucho

March 19, 2011 / Oswald Rivera / 1 Comment

For the Chinese it is an affinity for abalone. For the Italians it’s scungili. We Puerto Ricans call it carrucho. What we are talking about is the flesh found in conch shells. This dish exemplifies the different mindset of different cultures. To most North Americans the conch shell is used solely for ornamentation. To Latinos—as well as people of the Mediterranean and Asia—this mollusk is used for food and ornamentation.

Conch meat cam be found in any Hispanic or Oriental fish market. Most fishmongers order it on request. You can purchase it already cleaned or you can save pennies and do it yourself. The excess film that covers the skin has to be removed. This can be done best under cold running water.

In the Caribbean, caruccho sandwiches are very popular. You can take the dish given below and place it between two slices of bread, or on a roll, on even on a bagel. Or you can serve it with white steamed rice or small red potatoes. It should be noted that the recipe given is from my first cookbook, Puerto Rican Cuisine in America (Avalon Books – Thunders Mouth Press)

CARRUCHO (Conch Meat)

3 pounds conch meat, cleaned
1/4 cup water
Juice of 1 lemon
2 tablespoons salt
8 whole black peppercorns
3 cloves garlic, peeled
1/2 teaspoon dried oregano
3 tablespoons white vinegar
1/2 cup olive oil
2 medium onions, peeled and thinly sliced
2 medium ripe tomatoes, cut into wedges
1/4 cup pimento stuffed Spanish olives
1/8 teaspoon sage

1. Place cleaned conch in a bowl. Add 1/4 cup water and lemon juice and let stand for 10 minutes.
2. Remove conch meat to a heavy pot or kettle with water to cover. Add salt and bring to a boil. Lower heat and simmered, covered, for 1 hour.
3. Drain and, when cool enough to handle, cut into small bite-sized pieces. Place in a serving bowl or casserole dish.
4. Crush peppercorns, garlic and oregano in a mortar. Mix with vinegar and olive oil. Add to conch meat.
5. Add onions, tomatoes and olives. Sprinkle with sage and toss well.
6. Cover and let stand for 30 minutes; and serve.
Yield: 4 servings

Buran – Eggplant/Lamb Recipe from the 13th century Arab World

March 7, 2011 / Oswald Rivera / 0 Comments

In these perilous times, in this part of the world, what we hear about Islam and Muslims in general is rather negative. And yes, it’s understandable, given the wars we are in. But does anyone realize that, at one time, the tables were turned and while Europe was in the throes of its dark ages, the Islamic world was at the height in terms of science, culture, and government? Not only that, while Medieval western man was dining on rancid meat, in the Arab world, they were dining on savories cooked with spices from China and India and exotic fruit from Central Asia. In the West they subsisted on salted pork, roots plants and fermented ale, if they were lucky. In the Arab world they were using rosewater in their cooking and enjoying truffles from the Arabian Desert.

One of the earliest cookbooks comes from this period. It dates from the 13th century, and its author is a famed gourmet of the time, al-Baghdadi (his whole name is Muhammad ibn al-Hassan Ibn Muhahad ibn al-Karim al-Katib al-Baghdadi). His recipes reflect the times: they are full of spices from the East and are replete with frying, mincing, boiling, staining and stewing, usually all in one pot. Al-Baghdadi’s masterworks are lamb recipes. He cooks lamb with rice, with chickpeas, even with noodles. But the recipe given, Buran (my favorite) is simply lamb kabobs served with friend and mashed eggplant.

So, tonight, imagine you’re in the court of the Caliphs, you’re the prince or princess of Persia and you’re dining on Buran, a gastronomic Arab delight.

BURAN

1 medium eggplant, about 1 1/2 pounds, peeled and cut lengthwise into 1/2-inch slices
1 pound ground lamb
1/4 cup sesame oil
1/2 cup vegetable oil
Salt to taste
1/4 teaspoon ground coriander
1 cup plain yogurt
2 cloves garlic, peeled and finely minced
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon

1. Cook the eggplant in boiling salted water for 5 to 6 minutes. Drain and let stand at least 1 hour.
2. Meanwhile, use wet and oily hands to shape the lamb into small meatballs (about 20 to 30 kabobs). Heat the sesame oil in a large skillet and fry the meatballs over medium-high heat until well browned (about 10 minutes). Cover with water, bring heat to low and simmer until most of the water has evaporated and only some of the oil is left. Set aside and reserve.
3. Heat the vegetable oil in a large skillet (or use the same skillet from before), and fry the eggplant over medium heat until golden on both sides. The frying may be done in several batches with more oil being added as needed. Place the eggplant in a bowl and mash with a ladle or large spoon. Add salt, coriander, yogurt, garlic, and mix well.
4. Transfer the eggplant to a serving dish, arrange the meatballs on top, sprinkle with cumin and cinnamon, and serve.
Yield: 4 servings.

Eggplant Parmesan/Provencal

February 21, 2011 / Oswald Rivera / 0 Comments

Back in Spanish Harlem, in our family’s repertoire, one of the standby dishes was Eggplant Parmesan. Although we didn’t call it that. We are vociferous eggplant eaters, and the dish was just another version which we knew as eggplant Italian style because we added grated cheese. To us, back then, any dish that had Parmesan cheese in it was considered Italian; just like any dish that had soy sauce was considered Chinese. It was the innocence of the meat and potato days of yore.

What made our version delectable is that it contained crispy friend eggplant, which we loved. Add a little tomato sauce, grated Parmesan, some good crusty bread and you has a great meal. Later in life, I discovered the French Eggplant Provencal, which was the same damn thing minus the cheese. You just add some capers to it and baked the eggplant instead of frying. Also, to the French, Eggplant Provencal is normally served as an appetizer. Whichever method you use, if you’re an eggplant lover, you’ll savor the meal. And, even if you don’t like eggplant, you just might change your mind.

EGGPLANT PARMESAN

1 medium-sized eggplant (about 1-1/2 pounds), peeled and cut into 1/2-inch slices
1/2 cup flour
1 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon oregano
1/2 cup olive oil or vegetable oil (or more for frying)
3 tablespoons grated Parmesan cheese
1/2 cup canned tomato sauce, heated

1. Blend flour, salt, pepper and oregano on a plate or piece of wax paper and coat each eggplant slice well with mixture.
2. Heat half of the olive oil in a heavy skillet, and fry as many slices of eggplant as can be accommodated without crowding until crisp and brown on both sides. Transfer slices to a shallow heat-proof platter or pie plate, and keep warm.
3. Add remaining oil to skillet and brown rest of eggplant slices. Sprinkle half of browned eggplant in platter with a tablespoon grated Parmesan cheese. Add remaining slices and second tablespoon of cheese.
4. Pour hot sauce over and around eggplant. Sprinkle with remaining cheese, place under a hot broiler from 3 to 4 minutes, and broil briefly until cheese melts and is slightly brown.

EGGPLANT PROVENCAL

1 medium-sized eggplant (about 1-1/2 pounds), peeled and cut into 1/2-inch slices
1 cup olive oil
1 clove garlic, peeled
1/2 cup canned tomato sauce
1 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon oregano
1/2 cup capers

1. Preheat oven to 450 degrees F.
2. Dip eggplant slices in olive oil, and arrange on a flat baking pan or dish (I prefer cast-iron). Bake 10-15 minutes or until tender.
3. Crush garlic and brown lightly in a little olive oil in a small saucepan. Add tomato sauce and cook until hot. Remove from heat and season with salt, pepper and oregano.
4. Pour sauce over eggplant, sprinkle with capers and serve hot or cold.

For both recipes the yield is about 4 servings.

Shallow Fried Fish

February 4, 2011 / Oswald Rivera / 0 Comments

The Chinese Lunar New Year is upon us. The year of the Golden Rabbit. Chinese New Year has always featured traditional foods which are served to commemorate the event. In the south of China it’s stir-fried lettuce and Cantonese shrimp; in southern Taiwan it’s crab rolls; in northern China it’s fried dumplings. Always every meal includes a fish dish. One of my favorite fish meals for this time of year, or any time for that matter, is shallow fried fish. It’s very easy to make and includes a technique called “shallow frying.” This type of cooking has been popular in China, I’m told, for many years. So, tonight, give tradition its due, and pay homage to friends and ancestors, with an entree that’s bound to please everyone.

Be aware that this recipe calls for a whole fish. That’s right: whole—with head intact. Almost any variety of fish can used: blue fish, tilapia, mackerel, flounder, mullet, tilefish, red snapper, stripe bass, etc. Just make sure the fish is scaled, gutted and clean (but with head kept on). For this kind of cooking, a wok is perfect; but any large skillet or pan can also be used. Note that this fish goes well with steamed rice or noodles.

SHALLOW FRIED FISH

1 whole fish, 1 1/2 to 2 pounds
1 teaspoon salt per pound of fish

2 tablespoon peanut oil (or olive oil)
1 teaspoon sugar

1 piece of ginger, approximately about an inch, peeled and minced
2 tablespoons soy sauce (preferably light soy sauce)
2 tablespoons dry white wine, or dry sherry
2 tablespoons water
2 stalks scallions, finely chopped

1. Rinse the fish under cold running water and dry with paper towels. Rub it well inside and out with salt.
2. Heat the wok at a high temperature. Add the oil and tilt the wok until all the bottom is covered with oil. Lower heat to medium-low.
3. Add the fish, and tilt the wok at different angles to let the fish catch the heat evenly. BE PATIENT and cook for about 10 minutes. Additional drops of oil may be added, if needed, to prevent the fish from burning and sticking to the bottom of the wok. Turn the fish and cook the other side for about 10 minutes. When the fish is well browned (that means its done), carefully take out the fish, and clean the wok with paper towels.
4. Heat wok again, add sugar, ginger, soy sauce, wine, water, and scallions. Add fish and tilt the wok to let this mixture surround the fish. Cook on medium heat for 1 minute. Turn the fish and cook the other side for 1 minute. Remove from wok and serve, spooning the sauce over the fish.
Yield: 4 servings.

Stuffed Plantain Balls

January 28, 2011 / Oswald Rivera / 0 Comments

I love plantains, especially green plantain, the type that we prepare in fritters called tostones. But you also have ripe plantains; essentially green plantains that have ripened to a deep, dark yellowish color. Some people prefer the ripe plantain since they give a sweeter flavor. In my family we prefer tostones. Although once in a while we cook ripe plantains with eggs for breakfast; or in a traditional dish called pinon (pronounced peen-yon) , a layered casserole of ripe plantains, beef and kidney beans.

Another of our favorite uses of ripe plantains is cheese-stuffed plantain balls. Think of it as fallafel balls but with cheese inside and a luscious, sweet exterior. Believe me, once you’ve had these plantain balls, you’ll be hooked. They can be served as an appetizer or as a main entree accompanied by rice—a perfect vegan dish.

CHEESE-STUFFED PLANTAIN BALLS

6 ripe plantains, unpeeled and cut in half widthwise
8 cups water
Salt to taste
1/4 cup butter
2 tablespoons cornstarch plus cornstarch for shaping balls
1/2 pound cheddar cheese, shredded
Oil for deep frying (vegetable oil, corn oil, canola oil, olive oil, etc.)

1. Drop the plantain halves into boiling salted water and cover. Cook rapidly for 20 minutes. Drain. Peel the plantains and mush the pulp. Add the butter and 2 tablespoons cornstarch and mix well. Let cool enough to handle.
2. To shape the balls, coat the palms of the hands with cornstarch. Pick up about 1 tablespoon of the pulp (or 1 teaspoon, depending on the size desired) and flatten slightly between the palms. Add a portion of the cheese and mold the plantain around it, shaping the whole into a ball. Repeat until all the balls are formed. Be aware that you can make the balls as large or as small as you desire. In the Rivera family we like big plantain balls. Other folk may prefer smaller variations similar to Swedish-type meatballs.
3. Heat the oil for deep frying. Drop the balls into the oil and cook until golden. Remove and drain on paper towels.
Yield: 8 to 12 balls, depending on size.

Caldo Gallego

January 17, 2011 / Oswald Rivera / 0 Comments

Great. Back to recipes. Today it’s Caldo Gallego For those of you who’ve been to Spain recently, this will probably be familiar. For those who haven’t been to Spain, then you’re in for a treat.

Caldo Gallego (Cal-doh Gah-jeh-goh) is a dish that is very popular in Puerto Rico. Even in Ponce, in the southern part of the island, where my parents hail from, the measure of a good restaurant is not its arroz con pollo or mofongo, it’s the quality of its Caldo Gallego. This is a vigorous soup that was brought over from Galicia, a historic region in northwest Spain. I’m told that in Galicia the base for this rich broth is an aged bacon called unto (oon-toh). Since you may not find it here, lean cured ham and/or salt pork can be used instead. Also, in Spain the soup is cooked in a large earthenware pot and is served in earthenware bowls. For those who don’t have earthenware, any heavy pot or kettle can be used, like a caldera (a heavy pot made from cast-iron or cast aluminum and found in any Caribbean store). And, yes, regular soup plates will do. Add a loaf of good bread, and you have the perfect repast. Simple, delicious, and filling.

Let me add that the recipe is from my first cookbook, Puerto Rican Cuisine in America (Thunder’s Mouth Press). The soup needs long, gentle cooking time ( about 3 hours). But it’s worth the wait.

CALDO GALLEGO (Galician Style Broth)

1/2 pound dry white beans
3 ounces lean cured ham or salt pork, washed and diced
1/2 pound smoked ham, washed and cut into bite-sized pieces
1 small onion, peeled and sliced in rounds
1 pound potatoes, peeled and quartered
3 turnips, rinsed and quartered
1 10-ounce package frozen turnip greens
Salt and ground black pepper to taste

1. Rinse beans under cold running water and drain.
2. Place beans in a large kettle or Dutch oven. Add water to cover, cured ham, smoked ham and onion. Bring to a boil, cover and simmer on low heat for 2 hours.
3. Add remaining ingredients and gently stir to mix. Bring to a second boil, cover and simmer on low heat for 1 more hour. If needed, you can add more water during last hour of cooking. It depends on how “soupy” you want it.
Yield: 6 to 8 servings.

Making Pasteles for those special occasions

December 5, 2010 / Oswald Rivera / 0 Comments

As previously promised on this Blog .. MORE Videos !

This time, it is the Art of Making Pasteles.
These Pictures will take you to the YouTube Videos

Cooking with Oswald Rivera: Pasteles Part 1

Cooking with Oswald Rivera: Pasteles Part 2

Please enjoy the Videos .. More to come at a later time.

Special Thanks to Holly and the Hard Drive Doctor.

Oswald Rivera

Author, Warrior, and Teacher