Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 4 of 8)

MEAT/RICE BALLS IN SAUCE

October 11, 2023 / / 0 Comments

This is a unique meatball recipe that combines beef (or ground pork, turkey or chicken) with rice. You simply combine the meat with the rice, form it into meatballs and fry in a tomato sauce. It’s a quick and delicious no-frills meal.

MEAT/RICE BALLS IN SAUCE

Ingredients:

1 pound ground beef
½ cup raw rice
¼ cup chopped onion
Salt and ground black pepper to  taste
3 tablespoons olive oil
2 (8-oz.) cans tomato sauce
1 cup water
2 cloves garlic, peeled nd minced
¾ teaspoon dried oregano

Instructions:

  1. In a bowl, mix beef, onions, salt and pepper. Form into small balls
  2. Heat oil in a skillet or fry pan over medium-high heat. Add meat/rice balls and fry, turning frequently until light brown but not crusty on all sides.
  3. Add sauce, water, garlic and oregano. Mix well. Cover and simmer on low heat about 45 minutes.
    Yield: 4 servings.

BROCCOLI IN A LEMON-BUTTER SAUCE

October 3, 2023 / / 0 Comments

This is a great vegetarian dinner for any occasion. It’s full of flavor and healthy ingredients, a wonderful combination. As noted, all you need is fresh broccoli, a little bit of flour, butter, olive oil, onion, garlic and, as a  final touch, capers. Can’t get better than that. This time around, we served the dish over Spanish yellow rice. You Can also pair it with pasta or your favorite grain. You can’t go wrong with this one.

BORCCOLI  IN A LEMON-BUTTER SAUCE

Ingredients:

1 large head of broccoli, about 1 ¼ pounds
Flour
½ stick butter
2 tablespoons olive oil
1 onion, peeled and cut into thin rounds
2 cloves garlic, peeled and minced
Salt (optional)
Ground black pepper to taste
Juice from one lemon
1 teaspoon capers
1¼ cup water

Instructions:

  1. Wash broccoli under cold running water and pat dry with paper towels. Cut florets into medium florets and chop stems into small pieces. Sprinkle lightly with flour
  2. Heat butter and olive oil in skillet or sauce pan over medium heat. Add broccoli and onion, and stir-fry until onion is soft and translucent. Add garlic and cook for 2 minutes. Season with salt (optional) and pepper. Note that the next ingredient, lemon juice, is sometimes used as a substitute for salt. That’s why the salt is optional. If desired you can sprinkle a dash of salt over the broccoli or leave as is if you want the dish less salty.
  3. Stir in lemon juice and cook for an additional 3 minutes.
  4. Add water and stir until the liquid is thickened to your liking. Some like it very thick, some do not. Your choice. Stir in capers and cook until heated, about 2 minutes. Serve over rice, pasta or favorite grain (i.e. couscous, quinoa or farro).
    Yield: 4-6 servings.

CHICKEN QUARTERS WITH BUTTER-VINEGAR DRESSING

September 22, 2023 / / 0 Comments

This is one of those recipes that I’ve created where terminology is left up to the individual. I call it Chicken Quarters with Butter-Vinegar Dressing. The dressing part is simple, just a mix of butter, cayenne pepper and red wine vinegar in which to coat the chicken. The chicken part is more complex. There are chicken thighs, chicken breasts and chicken drumsticks. We all know what they look like. But in my family, back on the block, we loved cooking chicken quarters. To us that was the part of the chicken that entail the drumstick and part of the chicken breast to which it was connected. What we did was cut these quarters from the chicken and cook them in various ways. Our favorite was having it baked and then sauced in the butter-vinegar mix. Yes, you can cook any chicken parts this way, but we enjoyed most the chicken quarters. Two chicken quarters can feed 4 people or, for big eaters, you can have four individual quarters. Now, as then, it’s an easy recipe to prepare with minimal ingredients and a taste that is scrumptious.

CHICKEN QUARTERS WITH BUTTER-VINEGAR DRESSING

Ingredients:

Chicken quarters as described above
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper to taste
3 tablespoons butter
¼ teaspoon cayenne pepper
3 tablespoons red wine vinegar

Instructions:

  1. Wash chicken quarters under cold running water and pat dry with paper towels.
  2. Place chicken in a bowl, drizzle with olive oil and season thoroughly with  garlic powder, oregano, salt and pepper. Let rest for 15 minutes for flavors to develop.
  3.  Meanwhile, preheat oven to 450 degrees. Place chicken skin side up in a baking dish or pan. Cook 15 minutes. Then turn over and cook another 15 minutes or until chicken is golden and crisp.
  4.  In a small pot or pan, melt butter with cayenned pepper over medium heat. Whisk in vinegar and remove from heat. Drizzle chicken with butter-vinegar dressing and serve.
    Yield: 2-4 servings, depending on the diner’s appetite and how many chicken pieces you cook.

STEAMED SALMON FILLETS

August 15, 2023 / / 0 Comments

To my palate, Salmon fillets are a delicate dish to prepare, especially if you’re cooking them in a sauce. A powerful sauce can overwhelm the salmon; but if you steam the salmon as we do in this recipe, it’s flavor and texture come through. In this case we serve it with herbs in a vinaigrette. This is a basic sauce that contains no butter or cream. It’s unique taste comes from a mix of parsley, scallions, chives, tarragon, garlic, olive oil, vinegar, mustard, salt and pepper.

For this dish, you need a steamer. If you don’t have a steamer, you can improvise by setting a can in large pot or saucepan, filling it halfway with water, placing the seasoned fillets on a plate, placing the plate atop the can, bringing the water to a boil, cover the pot or saucepan and thereby steam the fish. If you have a bamboo steamer, you can use that as well.

This is a wonderful summer dish that can be served hot or cold. This time around we served the dish with boiled potatoes enhanced with butter and dill. Or you can serve the fillets with your favorite side dish, be it a vegetable or a grain such as rice or couscous. As I’ve mentioned many times before, you’re only limited by your imagination.

Also, be aware that any leftover herb vinaigrette sauce goes good with chicken, veal, pork or beef. It’s an all purpose sauce that will enhance any entrée. Or you can serve it for breakfast over eggs and toast. Once you taste the sucker, I’m sure it’ll become part of your culinary routine.

STEAMED SALMON FILLETS

Ingredients:

½ cup chopped fresh chopped parsley
½ cup coarsely chopped scallions, including green part
4 tablespoons coarsely chopped chives
1 tablespoon chopped fresh tarragon
1 clove garlic, peeled and minced
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Salt and ground black pepper to taste
1 hard-boiled egg, sliced in quarters
4 boneless salmon fillets (about 6 ounces each) rinsed and patted with paper towels
16 large basil leaves

Instructions:

  1. Combine the parsley with the scallions, chives, tarragon, garlic, olive oil, vinegar, mustard, salt and pepper in the bowl of a food processor or blender. Process until mixture is chopped fine. Be aware that over blending will emulsify the texture.
  2. Add the egg and blend briefly until the egg is coarsely blended.
  3. Pour water into the bottom of a steamer. Place fillets on a serving plate that can fit the steamer rack. Season the fillets with salt and pepper. Place the plate on the steamer rack. Place 4 basil leaves over each fillet and cover. Bring the water to a boil and steam fillets for 4-5 minutes. Do not overcook. The fish can be served hot or cold.
  4. Transfer the serving plate to the table. Spoon the vinaigrette sauce over the fillets and serve.
    Yield: 4 servings.

KOFTA CURRY

August 8, 2023 / / 0 Comments

I call this dish ‘Italian Meatballs,’ although the recipe is known as Kofta Curry. Think of meatballs in a tomato-curry sauce and served over rice. In this case, Turmeric Rice. The dish does have a genuine Indian flavor with the spices utilized; yet it’s an easy enough dish to prepare. For the record, this recipe comes from a cookbook I’ve had for years, The Color Book of Indian Cooking, edited by Eileen Turner (Octopus Books Limited). The Turmeric Rice dish recipe is my own. Enjoy.

KOFTA CURRY

1 lb. (2 cups) minced (ground) beef or lamb                                                           Sauce:
1 onion, finely chopped                                                                                                     1 onion, chopped
2 teaspoons curry powder                                                                                              3 tomatoes, skinned and chopped
1 teaspoon salt                                                                                                                       2 tablespoons (3T) curry powder
Pinch of pepper                                                                                                                     1 tablespoon flour
1 egg, beaten                                                                                                                           ¼ pint (2/3 cup) beef stock
Salt and pepper
Chopped fresh mint to garnish

Mixed together the minced meat, onion, curry powder, salt and pepper and bind the mixture with beaten egg. Divide the mixture into 16 portions, shaping each one into a ball with floured hands. Heat sufficient oil to cover the base of a large frying pan (skillet) and fry the meat balls, turning occasionally, until they are brown all over. Remove from the pan with a slotted spoon and keep hot.

In the same pan, fry the onion and tomatoes for 3 minutes. Add the curry powder and flour and cook gently for 2 minutes.  Blend in the stock and seasoning. Bring the liquid to the boil and add the meat balls. Simmer gently for 30 minutes, turning occasionally.

Sprinkle with chopped mint to garish. Serve with rice and a selection of side dishes, including parathas.
Serves 4

TURMERIC RICE

2 cups long-grain rice (can substitute jasmine rice)
Salt to taste
Water to cover rice by about 1-inch
1 bay leaf
1 teaspoon ground turmeric

 

Wash the rice in cold running water until the water is clear of starch. Drain thoroughly.

Place rice in a pot or pan with water to cover. Add salt and turmeric and bring to boil. Cover, lower heat to a simmer, and cook until water has been absorbed, about 30 minutes. If the rice is not as tender as you want, you can add more water. The grains should be separate and fluffy
Serves 4 to 6.

CHICKEN WITH TURMERIC

July 20, 2023 / / 0 Comments

This is one of my creations that I made up up at the spur of the moment. I had a whole chicken on hand, and what to do with it? Well, why not cook it in a sauce that I haven’t done before? Turmeric came to mind. Turmeric, as a spice, and medicine, has been used for thousands of years. As a medicine, it’s  been used for pain management and to aid in digestive issues. It is a major ingredient in curry powder. It’s mildly fragrant and has a slight ginger-like taste. I’ve used it many times to enhance and add color to a variety of dishes So, I paired it on its own with chicken. This result was marvelous: chicken cooked in said  sauce and, as we did it, served over quinoa. You can also serve it with rice or  couscous,  even over pasta. With a light red wine such as Valpolicella, Barbera or Beaujolais (slightly   chilled), it hits the spot.

CHICKEN WITH TURMERIC

Ingredients:

1 fryer chicken, 2½ to 3 pounds, cut into serving pices
½ cup olive oil
2 tablespoons red wine vinegar
Salt and ground black pepper to taste
1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
2 cloves garlic, peeled and minced
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon turmeric

Instructions:

  1. Rinse chickens pieces under cold running water and pat dry with paper towels.
  2. Mix olive oil, vinegar, salt, pepper, oregano and garlic. Pour over the chicken and rub seasoning thoroughly into chicken parts. Set aside.
  3.  Meanwhile, melt butter in a large pot or saucepan over low heat.
  4.  Add flour and whisk for 5 minutes.
  5.  Add chicken broth, and whisk over medium heat, until the mixture starts to thicken and bubble, about 5-7 minutes.
  6.  Add chicken, tomato paste and turmeric. Stir to combine. Cover and cook until chicken is tender, about 15-20 minutes. Serve immediately.
    Yield: -6-4 servings

GLAZED CHICKEN

June 12, 2023 / / 0 Comments

 

Glazed dishes, especially meats, have become a prominent part of my repertoire.  I discovered this specialty in my young manhood, and I’m still enthralled by it, especially when it comes to chicken. Glazing adds  variety to this particular meat; and the possibilities are endless. Also, it’s so easy to prepare, whether it’s in an oven, broiler or the outdoor grill. Prefect for barbecue.

The following are four glazed chicken recipes. To begin, the chicken is season in the Nuyorican manner: just marinate for 10 minutes  in a mix of olive oil, red wine vinegar, oregano, salt and pepper; then place in the oven. You can skip this  step, if desired, but I find the seasoning gives the meat an extra zip. While the chicken is baking, you can prepare the glaze. Finish  by basting the chicken with the glaze during the last few minutes of cooking.

BASIC OVEN METHOD

  1. Cut up a 3 pound broiler-fryer chicken into serving pieces,  wash under cold running water and pat dry with paper towels.
  2.  Place in a bowel and drizzle with 3 tablespoons olive oil and 1 tablespoon red wine vinegar.
  3.  Season with 1 tablespoon dried oregano, and salt and black pepper to taste. Let stand 10 minutes for seasonings to coalesced with chicken pieces.
  4.  Place skin side down in a baking pan or dish. Cover with aluminum foil and bake in a 375 degree oven for 30 minutes. While chicken is baking, mix ingredients for glaze of your choice  in a small bowl (recipes below).
  5. Turn chicken pieces and brush with glaze. Continue baking, uncovered 30 to 40 minutes or until chicken is done. Brush with additional glaze every 5 minutes during last ½ hour of cooking.

Apricot Glaze:
½ cup apricot preserves
1 tablespoon soy sauce
1 tablespoon lemon juice
½ teaspoon salt

Lemon-Honey Glaze:
1/3 cup honey
2 tablespoons lemon  juice
1 tablespoon soy sauce
1 tablespoon turmeric

Barbecue Glaze:
½ cup bottle barbecue sauce
1 tablespoon honey

Pineapple Glaze:
1/3 cup crushed pineapple, drained
½ cup brown sugar
2 tablespoons lemon juice
1 tablespoon prepared mustard
¼ teaspoon salt

Korean-Style Glaze:
1 egg yolk
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon garlic powder

Added Note: If barbecuing, bake chicken 30 minutes in a conventional oven, 12 minutes in a microwave oven or 25 minutes in a convection oven. Then transfer to a preheated barbecue grill and brush with glaze. Turn chicken and brush with glaze frequently 15-20 minutes or until chicken is done.

 

 

 

 

 

HUEVOS AL HORNO (Baked Eggs)

March 20, 2023 / / 0 Comments

In our culture, eggs are an every time meal, not just for breakfast or brunch. Back on the block we had them for dinner or whenever times were lean. With that in mind, the recipe given below was especially popular. It’s Huevos al Horno, or baked eggs. The eggs weren’t simply baked, they were served with a white sauce to give it a certain panache. I’ve modified the sauce by adding turmeric to it for color and enhanced flavor. Traditionally, baked eggs was served over rice or with tostones (friend green plantains) or crusty bread. Yes, it’ s thrifty meal but, done right, it becomes a banquet.

I would suggest, for this recipe, while the eggs are being boiled, prepare the white sauce and place it on low heat in the back burner while cooking the eggs. That way the sauce will be ready when the eggs are baked. Or you can prepare the sauce earlier in the day and have it ready. Whatever works for you best.

HUEVOS AL HORNO
(Baked Eggs)

Ingredients:

8 hard boiled eggs
3 tablespoons heavy cream
3 tablespoons butter
½ cup finely chopped onion
1 clove garlic, peeled and finely minced
½ chopped bell pepper (green, red or yellow)
Salt and ground black pepper to taste
2 cups basic white sauce (see below)
¼ cup grated Parmesan or cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees F.
  2.  Slice hard boiled eggs in half lengthwise and reserve yolks. Set the hollow whites aside.
  3.  In a small bowl, mix eggs and cream. Set aside.
  4. Heat butter in a large skillet or frying pan. Add onion, garlic and pepper. Stir-fry until tender (2-3 minutes).
  5. Add eggs, salt and pepper and sauté briefly.
  6.  Stuff the hollow egg whites with the egg mixture. Arrange eggs in a baking dish.
  7.  Spoon white sauce over eggs and sprinkle with cheese.
  8.  Bake for 20 minutes, and serve.
    Yield: 4 to 6 servings.

BASIC WHITE SAUCE

Ingredients:

3 tablespoons butter
3 tablespoons flour
1/8 teaspoon salt
¼ teaspoon ground white pepper
1½ cups milk
½ teaspoon ground turmeric

Instructions:

  1. Melt butter in a saucepan over low heat. Blend in salt and pepper.
  2.  Gradually add milk, stirring over medium heat until sauce thickens and comes to a boil.
  3.  Stir in turmeric and simmer for 2 minutes, stirring constantly.
    Yield: About 2 cups

 

SHALLOT BUTTER SAUCE

March 1, 2023 / / 0 Comments

Here’s a treat: a sauce that can accommodate both meat and fish. We have it in Shallot Butter Sauce. Also, it’s so simple and so refined, it will transform a lowly pork chop or lamb chop, not to mention a fist steak, into a glorious dish. All you need is three basic ingredients: shallots, butter and a bit of white wine. That’s it. You can serve the dish with whatever accompaniment you like, be it rice, pasta or potatoes. We, in the Rivera clan, like it with a good hearty loaf of bread to sop  up the sauce as you enjoy the lamb  or pork chops (or fish).

The other thing that needs discussion is the time factor in terms of the item used with this sauce, I like to cook pork chops at an oven temperature of 375 degrees F.  It take about  25 minutes to cook depending on thickness. Some cooks prefer a 400 degree oven because it cooks faster. But I find that at the lower temperature, pork chops remain  tender and juicy rather than drying out. The same for Lamb chops. They take about 35-40 minutes to cook at 375º and 8-10 minutes at 400º.  Note that the longer baking time will give you a well done product. In my family we like chops well done. If you want medium or rare, then the baking time will be less. For fish steaks, it’s another story. It’ll be 25-30 minutes at 375º and 15-20 minutes at 400º.  How long to cook or how tender you want the product will be up to you.

SHALLOT BUTER SAUCE

Ingredients:

3 shallots, peeled and finely chopped
½ stick butter (or more to taste)
3 tablespoons white wine, dry or sweet (your preference)

Instructions:

  1. In a saucepan or skillet, melt butter over medium heat.
  2.  Add shallots and cook, stirring until onion is soft, about 3-4 minutes.
  3.  Add wine and cook 3 minutes more.
  4.  Pour over 4 pork chops, lamb chops or fish steaks and bake in a preheated oven until tender (see above).
    Yield: 4 servings.

FISH FILLETS WITH CHEESE AND BREAD

February 9, 2023 / / 0 Comments

This meal came out of necessity. We had fish fillets on hand, and what do we do with them? I’ve cooked fish in every way possible, but this time I wanted something simple and quick. No fancy stuff. We wanted something tasty and economical. Thus, fillets with cheese and bread. What could be simpler than that? And if you look in your cupboard, I’m sure there’s some breadcrumbs in there. If not, just take any bread and grate it in a blender or food processor. As to the cheese, any cheese will do. We did it with blue cheese. But you can use cheddar,  parmesan, mozzarella, Romano, or even good ole American cheese.  Remember: this is an inexpensive, improvised meal—That will have guests and family clamoring for more.

This dish goes well with French fired and a simple salad or, better still, rice and pasta. Use your imagination, folks. Also, the fish fillets used can be any firm-fleshed fish fillets, be it cod, haddock, perch, whiting, bass, grouper, catfish, snapper, etc. The dish accommodates every taste and fancy.

FISH FILL ETS WITH CHEESE AND BREAD

Ingredients:

4 medium-sized fish fillets
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and black  pepper to taste
½ cup butter
¼ cup flour
¼ cup milk
¾ cup light or heavy cream (your choice)
1½ cups grated cheese
2/3  cup grated cheese

Instructions:

  1. Wash fillets under cold running water and pat dry with paper towels. Rub all over with the oregano, salt and pepper.
  2. In a large skillet or frying pan, melt ¼  cup butter over moderate heat. When the foams subsides, add the fish and fry for 5 minutes on each side. Using a spatula, transfer the fish to a warmed flameproof serving dish (we prefer cast-iron).
  3.  In the original pan, melt the remaining butter over moderate heat. Remove the pan from heat and, using a wooden spoon, stir in the flour to form a smooth paste.  Gradually add the milk and cream, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook the sauce, stirring constantly for 2-3 minutes until it is smooth and fairly thick and hot but not boiling. Remove pan from heat and pour the sauce over the fish.
  4.  Preheat the broiler to high. Sprinkle the cheese and bread crumbs over the fish. Place the fish under the broiler and broil for 3-5 minutes or until the top is golden brown and bubbling. Remove the serving dish from the grill and serve immediately.
    Yield: 4 servings.
Older posts Newer posts

Menu

© 2025 Oswald Rivera

Theme by Anders Noren — Up ↑