all – Page 74 – Oswald Rivera

Category: all (page 74 of 78)

Hummus

When I was a youngster growing up back on the block, we never heard of hummus. It wasn’t until my early adult-hood that I became aware of this Middle Eastern savory. Today its is ubiquitous. You see it everywhere. No party, wedding, birthday bash, or social function would be complete without it. It’s used as a spread, dip, or pita filling. Most people get it in the supermarket, with all the additives that come with it to preserve shelf-life. However, some of us would never buy the store bought stuff. Why? Because it is so EASY to make. Ten minutes, top, and you have grade A hummus.

Hummus is a concoction of chick peas (garbanzo beans), Tahini, or sesame seed paste. I use Tahini, which can be found in any store and is simply pureed roasted sesame seeds. Apart from using hummus as dip or over veggies, I like it over rice. Try it. It’ll spice up the old grain. But my favorite hummus recipe is with pasta and olives. Simple: cook any tubular pasta (penne, macaroni, rigatoni, ditalini, etc.) as per package directions. Drain, then add a cup of hummus, and one (6-oz) can medium or large black olives (drained under cold running water to remove excess salt, and sliced). Mix it all together, and you have a great, delish pasta dish. Quick and Nutritious.

Of course, you need to make the hummus first. So, here is my quick hummus recipe. You’ll never buy the shelf stuff ever again.

BASIC HUMMUS

1 (15-oz) can garbanzo beans (chick peas)

1/3 cup Tahini

1/4 cup lemon juice

3 cloves garlic, peeled and halved

ground black pepper to taste

1 teaspoon olive oil

1. Place all ingredients, except the olive oil, in a blender or food processor. Blend until smooth.

2. Transfer to a serving bowl or dish. Drizzle olive oil over the mixture and serve.

Yield: about 2 cups (the recipe can be doubled for additional servings)

NOTE: Some people like to add cumin (about 1 teaspoon) and a pinch of paprika to the recipe for a more pronounced Middle Eastern flavor. Do whatever suits you best.

Zemanta”>

Rossana Rossi’s Red Clam Sauce

September 8, 2010 / Oswald Rivera / 0 Comments

One of my dear friends, Rossana Rossi, had sent me (at my request) a delicious clam sauce. It is truly scrumptious. Now, in her recipe, fresh clams are used. If you don’t want the bother or trouble of shucking fresh clams, I guess you can buy chopped or whole clams from a jar at the supermarket. But, I tell ya, it ain’t the same. The taste and texture of fresh clams is unequal in this dish.

As to the type of clams used? There is a variety. You got Chowder clams that are used for (you guessed it) clam chowder. There are Cherrystone clams, not as large as chowder clams. You could say they’re the second largest, and go great in a clam sauce. Then there Top Neck clams that are used mainly for clams casino and clams on the half shell. And, finally, Little Neck clams that can be used in a clam sauce as well as steamers. They are tiny and sweet.

Rossana says this is her personal recipe for clam sauce, and she invented it about a month ago while working on a “super tasty awesome tomato sauce.” It’s a “Dominican/Italian” recipe.

ROSANNA ROSSI’S RED CLAM SAUCE

2 dozen Cherrystone clams, or 4 pounds Little Neck clams, scrubbed clean and picked over
4 tablespoons olive oil
2 cloves garlic, minced
2 (28-ounce) can diced tomatoes
2 teaspoons oregano
1 teaspoon thyme
2 tablespoons vinegar (preferably herb-infused)
1 teaspoon rosemary
1 whole cinnamon stick

1. In a large frying pan or skillet, heat olive oil. Add garlic and saute quickly (do not let the garlic burn). Add tomatoes, oregano, thyme, vinegar, rosemary and cinnamon stick. Lower heat and simmer about an hour or so (Rossana says she cooks her sauce for 2 hours).
2. While the tomato sauce is cooking, place about 1-inch water in a large saucepan, add clams and steam them open. Place shell-less clams in a plate and set aside. Save the water left in the saucepan. If you desire, once clams have cooled you can chop them before adding to the sauce, or you can leave them as is.
3. When the sauce is just about done, add the clams and clam water. Simmer until the flavors are blended. The trick is not to overcook the clams; just reheat.
4. Serve over any long-type pasta such as linguini, spaghetti, perciatelli, or fettuccine.
Yield: 6 servings or more

Grillin’ Chicken

August 13, 2010 / Oswald Rivera / 0 Comments

We’re not going to put away that grill anytime soon. The long hot summer continues. So does al fresco cooking. In that vein, let’s grill some more. This time, chicken. Believe it or not, chicken is one of the most easiest things to cook on a grill. Problem is, most times, it’s burnt chicken on the outside and, almost raw chicken on the inside. I discovered a long time ago, to get perfectly grill, cooked chicken, simply parboil the chicken pieces beforehand. Now, this may not be necessary if cooking chicken breasts, especially if they have been pounded into thin pieces. That being said, making chicken on a grill is a quick straightforward thing. It all depends on the herbs or sauce used in the cooking.

Below are three easy grilling recipes for poultry. Don’t have access to a grill? You can do same by broiling chicken in the oven.

#1: GRILLED POULTRY

For this recipe you can use small chickens, Cornish game hens, or even quail. Rinse poultry under cold running water, and pat dry with paper towels. Split the poultry in half. In a bowl, combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 3 minced garlic cloves, and 1/4 teaspoon dried sage. Add poultry and marinate for about 30 minutes or more. Remove from marinade and grill the poultry pieces directly over medium coals or gas grill. Cook for about 20 minutes, turning and basting frequently with the marinade mixture.

#2: SIMPLE GRILLED CHICKEN

4 chicken breasts

1/3 cup olive oil

6 tablespoons fresh lemon juice

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

2 garlic cloves, peeled and minced

1/2 teaspoon red pepper flakes (optional)

1. In a blender or food processor, combine all the ingredients except for the chicken breasts, and process until smooth.

2. Place chicken in a large bowl or, better still, in a resealable plastic bag ( I like the ones that have the zip lock). Pour marinade mixture over chicken and cover (if using bowl), or seal, if using bag. Place in the refrigerator and let marinate for 1-2 hours (you can even marinate overnight if you want a full, rich flavor).

3. Drain marinade and reserve. Grill chicken, turning and basting frequently with marinade for about 30-40 minutes or until desired tenderness.

#3 GINGER-HONEY GLAZE GRILL CHICKEN

1 2 1/2-to-3 pound chicken, quartered or cut into serving pieces

Olive oil, melted margarine or butter

1 teaspoon ground black pepper

2 teaspoons dried oregano

1/2 teaspoon finely shredded orange peel

1/2 cup orange juice

1/2 cup sliced scallions

2 tablespoons honey

1 tablespoon soy sauce

2 teaspoons corn starch

1 teaspoon grated ginger

1. Rinse chicken under cold running water and pat dry with paper towels. Place chicken in a pot with water to cover, bring to a boil, and parboil for about 2 minutes.

2. Remove chicken and brush with oil, melted margarine or butter. Sprinkle with pepper and oregano. Set aside

3. To make Ginger-Honey Glaze: combine remaining ingredients in a small skillet or frying pan. Cook and stir over medium heat until bubbly. Cook, stirring all the time, about 2 minutes more.

4. Place chicken, skin side down in an uncovered grill directly over medium coals or gas grill, and cook for 20 minutes. Turn and grill for 15-20 minutes more or until desired tenderness, basting often with the Ginger-Honey Glaze.

Grilled Steak with Peppercorns

July 23, 2010 / Oswald Rivera / 0 Comments

One of the most popular and easiest dishes to make is steak au poivre vert. That is, steak cooked with green peppercorns. It’s a classic, and a favorite with firemen in firehouses because it is so easy to prepare, and still considered classically French. Well, the same deal can be done in the hot summer months on the old grill. And you don’t need green peppercorns. If you don’t have them, you can use regular black peppercorns which can be found in any grocery store. No need to be fancy with the meat, unless you want to. Almost any steak variety can be used, and not just the top quality stuff like rump, porterhouse or rib-eye. Usually, for this type of grilling the best is strip steak, boneless beef steak, beef tenderloin, top round or, if you want to spend a little more cash, sirloin. The steak should be anywhere between 1-inch to 1 1/2-inch thick.

With almost any food item, there are two ways to grill: direct heat and indirect heat. With direct grilling the meat is placed directly over the heat source. This is the basic and most preferred method. For indirect grilling, the heat source is off to the side of where the meat is cooked. For a gas grill this means turning on the burner on one side but cooking the meat on the other side of the grill. The same with a charcoal grill. Just have the heated coals on one side and cooked the meat on the other side. I am not partial to indirect grilling. I like the meat cooked and seared. Choose whatever way works best.

Grilled Peppercorn Steaks

4 steaks

3/4 cup whole black peppercorns

2 cloves garlic, peeled

1/2 teaspoon dried oregano

1/4 cup olive oil

1/4 cup butter

1/2 cup scallions, chopped (can use both green and white parts)

2 cups red wine

1/3 cup capers, drained

1. Put peppercorns, garlic, and oregano in a mortar. Pound until crushed. Add olive oil and mix thoroughly.

2. Coat both sides of steaks with peppercorn-olive oil mixture.

3. Grill steaks, covered with grill lid, about 5-6 minutes per side or until desired doneness.

4. Melt butter is a small skillet. Add scallions and saute 1-2 minutes. Add wine and capers, and cook until liquid is reduced by half (about 10-15 minutes). Pour over steaks and serve. Note that this part can be done in the kitchen ahead of time so you can have it ready by the grill.

Yield: 4 servings.

Thai Noodles

July 16, 2010 / Oswald Rivera / 0 Comments

My friend, Paul Goldstein, has become a maven in terms of Thai cooking. He’s spent some time in Thailand, and its cuisine has really captured him. Which is great for me since I’m always in the market for some good recipes. And this is one of them. It’s simply rice noodles in a sauce with chicken and broccoli added to it.

Noodles are ubiquitous in Thai cuisine. Some say there are over 300 varieties. The most commonly used are rice noodles, which come in three varieties: sen yai (wide flat noodles), sen lek (thin flat noodles), and sen mee or sen mi, which are thin and round and are called vermicelli in the West. There are also chicken noodles (gu-tiaw gai), and pork or beef noodles (gu-tiaw rua); as well as barni, noodles made from eggs and wheat floor and usually sold fresh. If you can get these fresh noodles, you are in heaven. Another dry variety are mung bean flour noodles called wunsen. They are very thin and are known to us as cellophane noodles.

The recipe, called Chicken Lard Nah, uses wide precooked rice noodles. They do have thinner pre-sliced, precooked rice noodles, but Paul prefers cutting the wide noodles to the size he wants. The dish calls for osyter sauce, but Paul admits he didn’t get the sauce quite right so he experimented and came up with something else. In this case, sweet chili sauce, which Paul notes you can get at the local oriental grocery store for $1.89 or thereabouts. Chilies were introduced into Thailand by the Portuguese in the 16th century. And their cuisine has never been the same since. They love their chili.

The recipe is very easy and quick to make, quite tasty and healthy—except for the sweet chili sauce which has a high level of salt. But, as Pablo says, if you add it to the water in the pan, there’s no problem .

PABLO’S CHICKEN AND BROCCOLI WITH RICE NOODLES

3 tablespoons peanut oil, olive oil, or vegetable oil
3 tablespoons water
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch wide strips
1 head fresh broccoli, cut into florets
6 separated strips (1 1/2-inch) precooked rice noodles
Sweet chili sauce to taste
1 medium to large ripe tomato, cut in half and then sliced into quarters

1. In a cast-iron pan or wok, add the oil and water, and mix.
2. Add chicken strips and broccoli florets. Cook for about two minutes. Cover the chicken and vegetable with the rice noodles.
3. Cook for about 5-8 minutes, stirring constantly, making sure there’s enough water to steam everything or else the noodles will stick. If necessary, add a little bit more water.
4. Add sweet chili sauce and mix well with the liquid remaining in the pan or wok.
5. Garnish with tomato.
Yield: 4 servings.

Rama Rong Song Chicken

June 21, 2010 / Oswald Rivera / 0 Comments

Recently, my dear friend, Paul Goldstein, sent me an e-mail with regard to my posts on Chinese wok cooking. He, like I, is an avid fan of wok cuisine; and he also prefers using a cast-ironwok. Following this vein, he gave me a Thai recipe that can also be prepared in a wok. He stated it’s one of the easiest Thai recipes to make. I tried it, and he’s right. Quick and easy, and delicious.

Truthfully, I use a wok constantly for cooking these days, but I’ve never considered preparing a Thai recipe with it. But it does make sense. Both cuisines are Asian and full of flavor.

If you don’t own a wok, Paul’s recipe can also be done using a deep pan or pot. The recipe calls for using Satay peanut sauce, which you can get in any Asian store, or most supermarkets these days. So here it is: Pablo’s Rama Rong Chicken (with peanut sauce and spinach over rice).

RAMA RONG SONG CHICKEN

1 to 1 1/2 cups water

2 tablespoons peanut or olive oil

1 pound boneless chicken breasts, cut into 1-inch strips

1 pound fresh or frozen spinach ( if using fresh, cut into bite-sized pieces)

4 cups ( or more) cooked rice

2 tablespoons Satay peanut sauce diluted in 1/4 cup water

1 small red bell pepper (pimento), cored and sliced thinly

1. In a wok, add the water and oil; and place a steamer rack inside. If you don’t have a steamer rack, punch holes in an aluminum pie plate and place the pie plate atop a small can (about 5-6 ounces) inside the wok. The amount of water used will depend on height of can. Just make sure you have enough water to steam the chicken and spinach.

2. Bring water to a boil. Place chicken on plate, cover, and steam for about 5 minutes.

3. Add spinach and cook for about another 3-4 minutes (depending on whether spinach is fresh or frozen).

5. Fill a serving bowl with cooked rice, then top with chicken and spinach.

6. Pour Satay sauce over chicken and spinach, and arrange red pepper slices on top as a garnish.

Yield: 4 or more servings.

Nouveau Grilling

June 15, 2010 / Oswald Rivera / 0 Comments

Summer time an’ the livin’ is easy—which means that the grilling/barbecue season is here. But, you know what, kiddies—is it going to be the same old franks, burgers and half-burnt chicken? Now, not that there’s anything wrong with franks, burgers and half-burnt chicken. But why not try something different and out-of-the ordinary, like grilling fish? You heard it right: fish, like in seafood. Fish is perfect for barbecuing and grilling. It’s moist, delicious and easy to cook. Probably easier than grilling a steak.

Definitions are in order here. To my mind, grilling is just that: roasting meat outdoors over an open fire, grill, framework, or pit. Barbecue is when you add a highly seasoned sauce. So, wanna barbecue fish? Just add your favorite BBQ sauce. It’ll probably be better for you than some contaminated, e-coli meat.

Below are given two simple but scrumptious (I love the word) fish dishes. Both are made with what in the Old World is known as “al salmoriglio”—with an oil and lemon sauce. Better tasting and healthier for you, believe me. Both recipes can be cooked on a charcoal grill, brazier, or gas grill. In each case, preheat the brazier or grill. If you don’t have an backyard and a grill, you can also cook the fish in a broiler. In the first recipe given, you have to marinate the fish. This gives it a richer flavor. In the second recipe, marinating is not necessary, if you’re in a hurry. Both recipes will yield about 4 servings.

PESCE AL SALMORIGLIO (Fish steaks with oil and lemon sauce)

Recipe I:

In a covered bowl or container, combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 minced garlic cloves, 1/2 cup fresh chopped basil, 1 tablespoon dried oregano, salt and pepper to taste. Mix well. Add to the marinade 2 pounds fish steaks (swordfish, salmon, cod, halibut, or tile fish) cut crosswise into 1/2-inch thick pieces. Refrigerate for 3 hours or, better yet, overnight. Turn fish several times in the marinade. Preheat grill; and brush grill with a little olive oil. When grill is quite hot, place fish steaks on grill and cook quickly over high heat. The fish should be close to the surface heat, and it should take about 2 minutes to cook on one side. Turn over quickly but carefully and cook about 2 minutes or slightly longer on the other side. Do not overcook or fish steaks will become too dry. Remove fish from grill and serve with lemon wedges, if desired.

Recipe II:

In a small bowl, combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 minced garlic cloves, 1 tablespoon dried oregano, salt and pepper to taste. (Note: in this recipe, the basil is optional.) Mix well and set aside. Preheat grill; and brush grill with a little olive oil. Grill fish as noted above in recipe I. Transfer to a warm platter and pour oil and lemon sauce over the fish.

There you have, friends. Now you can truly impress your neighbors and loved ones the next time you use the old grill.

Wok Cooking – Part II (Steaming)

June 4, 2010 / Oswald Rivera / 0 Comments

A wok is a perfect tool for steaming foods. The whole idea is to cook food rapidly using hot most air. This cloud of steam evenly cooks the food without need to boil it in water or broth. It’s perfect for cooking seafood since it preserves the delicacy of the fish. In the process one uses as much water as in necessary to steam the dish and, if the water boils away during the steaming, more water can be added to the wok.

Any food can be cooked by steaming, be it meat, sliced or in big chunks, or vegetables, either frozen or fresh. If the food is frozen, it should be brought to room temperature otherwise condensation will result and the food will become too moist and watery. Slow steaming takes about 40 minutes to an hour. Quick steaming of cut or sliced food can take 5 to 15 minutes.

Most woks come with a steamer attachment: a small round, serrated metal stand on which you can place the food. If you don’t have one, then you can make a homemade version by piercing holes in a metal pie plate. The wok is filled with 2-3 cups of water. A small can is placed into the water and the pierced pie plate rests on the can. The food is laid on the pie plate and the wok is covered with the lid after the steam starts rising. You start steaming the food when the water reaches a fast boil. When steaming delicate foods such as fish, timing is very important. Too long a time steaming will toughen the food. It’s best to remove steamed foods a minute before they are completely cooked. That way the heat of the steamer will complete the cooking process and the food will come to table hot and perfect.

The recipe given is for steamed chicken. The chicken can be steamed as is, in water, and a sauce poured over it before serving. My recipe calls for the chicken in a marinade (makes it more flavorful that way).

BASIC STEAMED CHICKEN

12 ounce chicken (with bone and skin), cut into approximately 1-inch pieces

Marinade:

2 tablespoons light or dark soy sauce
1 teaspoon brown sugar
1 tablespoon cornstarch
1 teaspoon sesame oil

1. Rinse chicken pieces under cold running water and pat dry with paper towels.
2. In a bowl, mix marinade ingredients. Add chicken pieces and let marinate for 15 minutes at room temperature.
3. Arrange the pieces on a plate in a single layer and steam at medium-high for 10 minutes. Serve with boiled rice.
Yield: 4 servings.

Note: A bigger (2 1/2 to 3 pound) chicken can be use. In this case, increase soy sauce to 3/4 cup, and marinate with other ingredients as given. Place chicken pieces on a plate and arrange in a heaping shape with skin side on top. Steam for 10 minutes, remove lid from wok and, using tongs or a fork, rearrange chicken pieces so that skin pieces are on bottom and other pieces on top, and steam for another 10 minutes.

Mofongo

May 24, 2010 / Oswald Rivera / 1 Comment

Mofongo, just like Mondongo, is a word of African origin. And like Mondongo, I love the word. “Mofongo,” pronounced just like it’s spelled. Mondongo, as described in a prior post, is a hearty stew. Mofongo is simply a mix of crushed green plantains with fried pork crackling, usually served with a sauce. I know, fried pork gets a bad rap now and then but, from time to time, this is a superb dish. Once you’ve taste it, you’ll be come back for more, I’m sure.

We Puerto Ricans adore mofongo. And we prepare it as individually shaped mofongo balls, similar to meatballs. Cuban mofongo differs from ours in that the mixture is shaped into one large ball which is served in a bowl. Modern variations have this type of mofongo stuffed with beef or seafood. Whatever method you prefer, it is a delicious appetizer, side dish or meal on its own. By the way, the recipe given is from my first cookbook, Puerto Rican Cuisine in America (Perseus Books Group).

Note that plantains these days are very easy to find. Almost every supermarket carries them. We even get them in our summer place in Vermont. They are a traditional root plant well known in the Caribbean, and are quite healthy for one. They are high in Vitamin A, potassium and fiber. They contain similar nutritional benefits as bananas. Can’t go wrong there.

MOFONGO (Plantains and Pork Crackling)

5 green plantains
1/2 pound salt pork, washed and diced
3 cloves garlic, peeled
2 tablespoons olive oil
Vegetable oil for frying

1. Peel plantains and cut into diagonal slices about 1-inch thick
2. Place plantains and diced salt pork in a pot with water to cover. Let soak for 10 minutes.
3. Drain and wipe both plantains and salt pork with paper towels.
4. Place salt pork in a hot skillet or frying pan (no extra oil is necessary). Stir-fry over high heat until pieces are browned and crisp (about 5 minutes) and set aside. This is know as the chicharron or pork crackling.
5. Deep fry plantains in hot oil until golden. Drain well on paper towels.
6. Crush plantains and pork crackling together in a wooden bowl or mortar. This may have to be done in batches depending upon the size of the bowl or mortar. Set aside.
7. Crush garlic cloves, and blend in olive oil. This is best done in a mortar, if you have one, or any small bowl will do.
8. Add garlic-oil seasoning to the plantains and crackling, and mix thoroughly.
9. Scoop up a tablespoon of the mixture and shape into a ball (about 2-inches in diameter, or larger if desired). Repeat until mix is used up.
10. Serve by itself or with favorite sauce or gravy.
Yield: 12 or more mofongo balls.

The Hooker’s Special – Pasta a la Puttanesca

May 17, 2010 / Oswald Rivera / 0 Comments

Yup, you read it right. Hooker’s style pasta. And it’s no too far off the mark. During the Italian campaign of World War II, when hordes of horny GIs reach Naples, the local working girls (and by that I mean the pros) found themselves swamped with customers. Now, it takes a lot of effort to keep the brothel running under such trying conditions. The ladies need sustenance that will provide enough energy to keep them going at full tilt. So, some enterprising individual came up with this recipe that could be prepared with a minimum of effort and provide a quick supper for the girls, in-between turning tricks, or servicing the servicemen, as it were.

American soldiers are no longer crawling all over Napoli, but the dish remained, and is now claimed by almost every Italian city where the ladies of the night ply their trade. And yes, the name has remained, Pasta a la Puttanesca, “Whore’s Style Pasta.”

PASTA A LA PUTTANESCA

3 tablespoons olive oil
1 large onion, slice into rings
3 cloves garlic, peeled and finely minced
2 pounds plum tomatoes, chopped (can use good quality Italian canned tomatoes, if preferred)
1 tablespoon tomato paste
1 can (2 oz.) anchovies packed in oil, chopped fine
1/2 cup pitted black olives, halved
1/4 cup capers, drained and rinsed
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Salt and ground black pepper to taste
1 pound fusilli or rigatoni (or other large tube-shaped pasta)
1/4 cup chopped fresh Italian parsley
Freshly grated Romano, Pecorino or Parmesan cheese

1. Heat olive oil in a heavy saucepan (I prefer cast iron). Add onion and cook over medium heat until translucent. Add garlic and cook for a minute or two.
2. Add tomatoes. Stir in the tomato paste and cook for about 5 minutes.
3. Add the anchovies along with their oil. Stir in olives, capers, oregano, red pepper flakes, salt and pepper. Stir to mix and simmer over medium heat for about 10-15 minutes, stirring occasionally.
4. While sauce is cooking, bring a large pot of water to a boil and cook pasta according to package directions. Drain pasta and place in a serving bowl. Toss with remaining tablespoon of olive oil. Top with the Puttanesca sauce, sprinkle the parsley on top, and serve with the grated cheese.
Yield: 4 to 6 servings.

Oswald Rivera

Author, Warrior, and Teacher