Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 1 of 7)

LETTUCE-TOMATO TUNA SAUCE

September 12, 2025 / / 0 Comments

This is one of those meals that came out of necessity. I had some lettuce, a couple of tomatoes, and what could I do with them besides making an ordinary salad??  Simple, combine them with some canned tuna fish I had in the cupboard, and create a fabulous sauce. Now, this is not your typical salad or sauce. In this recipe I added one of the archetypical Nuyorican seasonings: Sasón Accent.  This is an ingredient that can be found in any Latino market or specialty store. These days you can even find it in your local supermarket. Goya foods make a good Sasón. All you do is combine it with water or chicken broth along with cornstarch as a thickener and add it to the sauce. Note that, if for some reason, the sauce is still too thin or too thick, you can add more cornstarch or water as desired.

For the recipe given you can use whatever lettuce you have on hand. It can looseleaf, chicory, romaine, escarole, arugula, even iceberg. Whatever you can find, as long as its fresh is okay.

Let me add that with canned tuna, the weight factor may depend on the brand. Some cans are 4 ounces, some are 4.5 ounces, and others are 5 ounces. The ones I used, Natural Catch White Albacore Tuna Fillets were 4.5 ounces. That was good enough for us. By the way, we served this sauce over linguine, and it was a perfect match, You’re the boss. You can pair it with rice, couscous or, serve by itself with a good crusty loaf of bread. Whichever you choose, the result will be magnificent.

LETTUCE-TOMATO TUNE SALAD

Ingredients:

1 large head lettuce of your choice (see above)
2 medium-sized tomatoes, washed and chopped
3 tablespoons olive oil
3 cans tuna, preferably albacore
Salt and ground black pepper to taste
¼ teaspoon oregano
½ cup water or chicken broth
½ teaspoon cornstarch
1 packet Sasón (see above)

Instructions:

  1. Wash lettuce leaves under cold running water and pat dry with paper towels. Finally, coarsely chop the lettuce.
  2. Heat olive oil in a saucepan or frypan over medium-high heat,
  3. Add lettuce and tomatoes and cook until lettuce is wilted,
  4. Stir in tuna. Season with salt, pepper and oregano.
  5. In a cup, combine water or chicken broth with cornstarch and Sason mix.  Add it to the sauce. Cook on medium heat for a couple of minutes, stirring frequently until desired consistency, and serve.
    Yield: 4-6 servings.

 

 

ASIAN BROCCOLI

July 30, 2025 / / 0 Comments

I call this recipe “Asian Broccoli” simply because it’s broccoli in a white sauce, to which we add soy sauce and sesame oil.  Nothing could be more satisfying. Apart from the aforementioned soy sauce and sesame oil, I also included onion and garlic to give the sauce more heft. Keeping the Asian theme in mind, I served it with Lo Mein noodles. The dish came out great! If desired, you can substitute any string pasta such as spaghetti, linguini, capellini or angel hair for the Lo Mein noodles. Whatever accompaniment you use, you have a simple yet sumptuous meal to please any palate—even finicky kids who “hate broccoli.”

ASIAN BROCCOLI

Ingredients:

I packager (12oz. to 1 pound) Lo Mein Noodles
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and ground black pepper to taste
¼ teaspoon oregano
1 cup milk (can use whole milk or 2% fat milk)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 head broccoli (about 9 oz.) with florets and stems cut into bite-sized pieces

Instructions:

  1. First, you boil the Lo Mein noodles. However, there are two types: Pre-cooked and Uncooked. With uncooked Lo Main noodles, you rinsed them in a colander and then boil them for 3 minutes in boiling water. It’s best to cook them until they are al dente, meaning they are cooked through but still have a slight firmness. With pre-cooked, I still boil them for a minute or so. Thal’s just my thing. Some folks just run them under warm water before cooking. Use what suits you best. Drain in a colander, set aside and keep warm.
  2. Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in flour, salt, pepper and oregano, Stir until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes.
  3. Stir in soy sauce and sesame oil and cook about 1 minute more.
  4. Add broccoli stems and cook for 2 minutes. Add the florets and cook for another 2 minutes. Taste to determine if it’s tender enough. It might need a little more cooking time. You decide, especially when you see that bright green color capture your imagination. Serve over Lio Mein noodles.
    Yield: 4 servings.

 

 

 

CHULETAS FRITO (Fried Pork Chops)

July 1, 2025 / / 0 Comments

Who doesn’t like pan-fried pork chops?  Unless you’re a vegetarian, that is. Back on the block in Spanish Harlem, pork chops were a very common staple. Why? At the time they were cheap, and easy to prepare. The recipe today follows that vein. It harks back to what we had in olden days. And normally the chops were served with rice. This time around we had them with potatoes. These can be boiled or baked, your choice. The sauce rendered by the pork chops makes a great glaze for the potatoes. Nothing else is needed. So, bring the lowly pork chop to prominence with this dish.  You won’t be disappointed. In fact, you’ll love the suckers.

In the old days, we would cook the chops for about 40 minutes. That is no longer the case. You do not want the chops to be overcooked and rubbery. For this recipe, cooking time is about 18-20 minutes. If you’re still not sure, just use a meat thermometer. The meat should register 140 to 145 degrees F. As for preference, in this dish we recommend boneless pork chops. You can use bone-in, if desired, but it may take maybe about 5 minutes more to cook. Again, just use a meat thermometer to be sure.

Also, some folks like to add 2 Tablespoons wine at the last minute over high heat. Supposedly, it adds a richer flavor. The wine used is open to question. It could be a red wine, sweet or dry, or white wine, again sweet or dry. This is an individual option left up to the cook. Your choice. You’re the boss.

CHULETAS FRITO
(Fried Pork Chops)

Ingredients:

4 boneless pork chops cut about 1-inch thick, about 10 ounces each
Salt and ground black pepper to taste
¼ teaspoon garlic powder
¼ teaspoon oregano
¼ teaspoon marjoram
1 small to medium onion, peeled and slice into thin rounds
½ stick butter, cut into small pieces
3 tablespoons olive oil
¼ teaspoon cumin (cumino, in Spanish)

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels.
  2. Place the pork chops on a large plate. Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side.
  3. Rub each chop thoroughly with the pepper, salt, garlic, oregano, and marjoram.
  4. Place chops in a heavy skillet or frying pan (we prefer cast-iron) and brown over moderate heat on both sides, about 4 minutes per side, until deep golden brown.
  5. Add onion, cover and cook about 5 minutes.
  6. Add butter, olive oil, and cumin. Cover and cook about 5-7 minutes (or until chops reach 140-to-145-degrees F).
    Yield: 4 servings.

 

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ZUCCHIN IN A CREAM SAUCE

June 27, 2025 / / 0 Comments

Back in 07/27/22 I posted a recipe titled, Salade à la Crѐme. It’s just a basic cream sauce from French continental cuisine, and it’s normally served over Boston or Bibb lettuce. So, I thought, why not try it with zucchini, one of our favorite vegetables? Indeed, why not? Particularly now that summer is upon us and, let’s be honest, if you live on the east Coast or in the heartland the weather has been, well, awful. Some places have reach temps in triple digits. A nice salad is the recommendation in such circumstances. Especially a salad that’s easy to prepare, cool and soothing. So, here it is, a Nuyorican treat, Ensalada de Zucchini con Salsa de Crema, or Zucchini in a Cream Sauce since that’s just what it is. Want to impress family and friends then say it’s Zucchini in Salade à la Crème. Whatever.  In this one you can experiment with any other favorite vegetable beside zucchini.  It is a recipe of convenience.  And forget about heating up the stove. You most likely have all the ingredients you need in your fridge or cupboard. With a good loaf of bread and some chill white wine, or beer, it’s a dish tailor-made for a sulfurous day, or any day for that matter.

ENSALADA DE ZUCCHINI EN SALSA DE CREMA
(Zucchini in a Cream Sauce)

Ingredients:

3 small to medium zucchini
Salt and ground black pepper to taste
4 teaspoons wine vinegar
5 tablespoon heavy cream
3 tablespoons peanut oil

Instructions:

  1. Wash zucchini under cold running water and pat dry with paper towels. Do not peel.
  2.  Cut into thin round slices. I find that, for this, a simple handheld slice cutter works best than trying to cut individual slices with a kitchen knife. Use what suits best. Place zucchini in a salad plate, set aside.
  3.  In a small bowl or cup, combine the pepper, salt, vinegar and cream. Beat with a whisk for 20 seconds. The mixture should be creamy and foamy.
  4. Add the peanut oil and mix with a spoon to blend. Drizzle or pour overf the zucchini slices and serve.
    Yield: 4-6 servings.

SOY SAUCE TOFU

June 23, 2025 / / 0 Comments

This dish is just tofu with soy sauce.  We could just call it that, but my wife thought that Soy Sauce Tofu was a snazzier title. So, we’re going with that. When using tofu, it is a good idea to press the tofu before cooking. Pressing tofu removes excess water leading to a firmer texture and better Absorbtion of flavors. This is especially good for stir-fried dishes, like the one we’re preparing today. My experience has been that, if you don’t press the excess liquid out of the tofu, when cooking, it will crumble.  With this dish you don’t want that. You want crisp and firm cubes with a dryer texture. Pressing is an easy enough process: Just remove the tofu from its package and drain liquid.  Next, wash the tofu and place in a double layer of paper towels. Then put wrapped tofu on a plate atop a cutting board with a heavy weight on top, such as a cast-iron skillet or heavy books, or stack of cans. Allow tofu to press for at least 30 minutes or preferably up to an hour or more. Note that the longer you press the tofu, the more water you’ll remove, which is what you want.  Finally, remove the weight and cook per recipe instructions. For this process I like to use extra-firm tofu. This variety is denser and holds its shape better during pressing. 

This time around we served this dish with spaghetti. But any other ringed or tubular pasta will do, as well as any good grain like rice, couscous or quinoa. As stated many times before, with regard to Nuyorican cooking (or any good cuisine), the possibilities are endless.

SOY SAUCE TOFU

Ingredients:

2 (14-oz) block extra tofu
1/2 cup flour
3 tablespoons olive oil
Ground black pepper to taste
¼ teaspoon oregano
¼ teaspoon garlic powder
1/3 cup soy sauce
1/2 cup back olives, sliced in half

Instructions:

  1. Press tofu as instructed above and then cut into 1-inch cubes.
  2. Dredge tofu in flour seasoned with pepper, oregano and garlic.
  3. Heat olive oil over medium-high heat in a large skillet, frypan or wok
  4. Add tofu and stir-fry until golden, about 5 minutes.
  5. Stir in soy sauce and olives and cook 3 minutes.
  6. Add wine and cook 2 minutes more.
    Yield: 4-6 servings.

 

SALMON STEAK WITH CHEESE SAUCE

June 16, 2025 / / 0 Comments

A dish that is rich and delicious: Salmon Steak in a Cheese Sauce. And when I say rich, I mean salmon in a succulent sauce that even finnicky kids will like. The recipe is simple enough, season salmon steaks with salt, pepper and oregano. Then bake for 15-20 minutes. While the fish is baking, make the cheese sauce. Then serve the fish with the sauce. That’s it. A piece of cake, as they use to say in the old days. So, go at it. Amaze everyone with this delight.

Ingredients:

4 fresh or frozen salmon steaks, about 1-inch thick
Salt to taste
¼ teaspoon oregano
¼ cup butter
1 small onion, peeled and grated
2 tablespoons minced parsley

For sauce:
¼ cup butter
¼ cup flour
2 cups milk
1 package (8-oz.) American cheese, diced
1 tablespoon Worcestershire sauce

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Wash salmon steaks under cold running water and pat dry with paper towels.
  3.  Sprinkle salmon with salt, pepper and oregano. Place side by side in a greased shallow baking pan or skillet (we prefer cast-iron, but that’s relative).
  4. In a small bowl, combine butter, onion and parsley; and spread over salmon. Place in oven and bake for 15-20 minutes if fresh. Or bake 20-30 minutes if frozen.
  5.  Meanwhile, while fish is baking, melt butter in a saucepan, and stir in flour. Gradually add milk. and stir constantly over low heat until sauce bubbles and thickens.
  6.  Gradually stir in cheese until sauce is smooth.
  7.  Stir in Worcestershire sauce, and serve salmon topped with the cheese sauce.
    Yield: 4 servings.

 

FISH FILLETS IN A LEMON-CAPER SAUCE

May 15, 2025 / / 0 Comments

 

In our family, Fish Fillets in a Lemon-Caper Sauce has been a constant favorite. It was so in my youth when we lived in the projects, and it is so today. It is a singular dish for us. Note that this dish can also be prepared with fish steaks. Whatever one you use, it’s an easy recipe, and it goes great our favorite side dish, rice and noodles. That doesn’t mean you can’t have it with couscous or any other combination, or just by itself with a good loaf of bread.

As to the fish fillets, you can use whatever you prefer or have on hand. This time around we did it with rockfish. But any good variety will do be it cod, haddock, perch, tilapia, snapper, catfish, etc. You won’t be disappointed. So, liven that dinner tonight with this old time favorite. It won’t disappoint.

And added note: among the ingredients, the recipe calls for salt and pepper. Capers are salty as it is. So be judicious with the salt. When we made it, we omitted the salt, and it came out just find.

FISH FILLETS IN LEMON CAPER SAUCE

Ingredients:

4 fish fillets of your choice (about 6 oz. each)
¼cup flour, or more as needed
Salt and ground black pepper to taste
¼teaspoon oregano
¼ teaspoon coriander
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons capers

Directions: 

1. Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat the butter to foaming over medium-high heat in a heavy pan or skillet.
2. Cook over medium heat on both side for 2-3 minutes until fish is firm, flaky and slightly browned, about 2-3 minutes. (do not overcook).
3. Add the lemon juice and capers. Heat for a minute more  and serve.
Yield: 4 servings.

LENTEJAS CON CHORIZO (Lentils with Sausage)

April 17, 2025 / / 0 Comments

In our family we love lentils. Perhaps because they’re part of the group of beans and legumes; and we cook them in a similar fashion. For this recipe, if you can find fresh lentils, then go for it. If not, dried lentils work just as well.  The only difference comes at first sight: fresh lentils look similar to the dried variety except they’re slightly larger and greener. In our crowd we’ve had both, and both are just as good.

This recipe combines lentils with sausage, specifically the Spanish variety known as chorizo, which is sundried and flavored with smoked paprika and salt. At one time, back in the old days, this type of sausage could be found only in Hispanic markets or fancy food shops. I remember that, back in Sanish Harlem, you would go into the local bodega where the owner kept an open can of chorizo on the counter, and he would scoop out whatever amount was needed for each customer.  Today, you can get chorizo almost anywhere, be it your local grocer or supermarket. With this dish, we seldom used any other kind of sausage. Though I’m sure the recipe will work with almost any variety, even Libby’s sausage from the can.

Note that this recipe calls for aji dulce, or sweet chili peppers. These are not the hot variety; these are mild and have a pleasant taste and aroma. If, for some reason, you can’t find aji dulce, then you can skip them and cook the recipe as is. Yes, there have been times when we have been in places where this item could not be found—until the next time.

Let me add that this dish is not a quick fix. It takes time to prepare. That being, said, the results are well worth the effort. You’ll have an entrée that will satisfy everyone and will leave family, friends and guests vying to get the recipe.  They will sing your praises.

The main accompaniment to this entrée was, and is, rice, be it white or brown rice. Burt I’m sure you can pair it with your favorite grain be it couscous, quinoa, or even pasta. The choices are endless.

Ingredients:

2 cups fresh lentils, or dried, soaked overnight
3 tablespoons olive oil
1 chorizo sausage, sliced into ¾-inch rounds
1 medium onion, peeled and coarsely chopped
2 cloves garlic, peed and crushed
3 aji dulce (sweet chili peppers), seeded and chopped
6 fresh cilantro leaves, chopped
1 8-ounce can tomato sauce
Salt and ground black pepper
1 bay leave to taste
4½ cups water or broth (beef or chicken)

Instructions:

  1. If fresh, pick over lentils, discarding broken or shriveled ones. Rinse under cold running water.
  2.  Place lentils in a heavy pot, kettle or Dutch oven with 4½ cups water. Bring to a boil, cover and simmer on moderate-low heat for 45 minutes.
  3.  While lentils are cooking, heat oil in a skillet or frying pan. Add chorizo and cook over moderate until browned (about 5 minutes).
  4.  Add onion, garlic, aji dulce, cilantro, tomato sauce, salt, pepper and bay leaf. Sauté another 5 minutes.
  5.  Add skillet contents to lentils. Check water level, adding more liquid if necessary. Cook, uncovered, 30 minutes or until sauce has thickened somewhat.
    Yield: 6 to 8 servings.

PATAS DE POLLO EN SALSA DE HONGO (Chicken Legs in a Mushroom Sauce)

April 9, 2025 / / 0 Comments

In our family, back in Spanish Harlem, we loved chicken cooked with mushrooms. Usually, it   was a whole cut up chicken, seasoned and fried until browned, then cooked in a sauce. One variation was using chicken legs or thighs when available at the local bodega or supermarket.  And that’s what we’re preparing today: Patas de Pollo en Salsa de Hongo, or Chicken Legs in a Mushroom Sauce. Let me add that this recipe can work with drumsticks or breasts, or other chicken parts.

In terms of mushrooms, we used white mushroom combined with portobello. But you can use whatever variety you prefer, be it shitake, cremini, chanterelle or other. Just let your imagination run wild.

This is an easy enough recipe that we normally served with rice. This time we paired it with spaghetti, another variation popular in our family circle. If desired, you can try it out with a favorite grain like couscous or quinoa or even kasha. Whatever suits the palate.

PATAS DE POLLO EN SALSA DE HONGOS
(Chicken Legs in a Mushroom Sauce)

Ingredients:

4 chicken legs, about 3 pounds
Salt and ground black pepper to taste
1 tablespoon dried oregano
4 tablespoons olive oil
1 medium onion, peeled and slice thinly
2 cloves garlic, peeled and minced
1 red pepper (pimento), washed and sliced thinly
1-pound mushrooms of your choice, washed and sliced thinly
½ cup chicken broth
1 teaspoon cornstarch
2 cloves garlic, peeled and minced
1 tablespoon heavy cream

instructions:

  1. Rinse chicken legs under cold running pat dry with paper towels.
  2. Rub chicken with salt, pepper and oregano
  3. Heat olive oil in large skillet or frypan over medium heat.
  4. Add chicken legs and cook skin side down until well browned, about 6 minutes. Turn chicken and cook on opposite sides until browned, about 5 minutes longer.
  5. Add onion and garlic and cook until onion is soft and translucent.
  6. Add red pepper and cook for about 2 minutes. Add mushrooms and stir-fry until they’re tender and browned.
  7. Mix chicken broth and cornstarch and add to skillet. Cook, stirring, until thickened. Not that, during this time, the mushroom will also release their moisture. That’s why we’re using only ½ cup liquid. If the sauce has not thickened enough, you can add more cornstarch mixed with water, if desired.
  8. Add cream, lower heat and cook until chicken legs are tender and soft, about 10-15 minutes more.
    Yield: 4 servings.

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.

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