Oswald Rivera

Author, Warrior, and Teacher

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SHERRY BAKED PEARS

September 15, 2020 / / 0 Comments

I have a friend who has a pear tree. And every year around this time I go to his place and collect a many pears as I can. I do this because every years I make pear schnapps. It’s become a tradition in our family. This time around, as opposed to last year, the tree was fruitful, and we got a lot of leftover pears.  So, apart from pear schnapps, what can I do with these things? The most obvious was create some sort of dessert. And that is the recipe given today, Sherry Baked Pears. Now, keep in mind these are wild pears falling from the tree. Once they hit the ground, they were fairly ripe.  If you try the recipe with store bought pears or those from a farm stand, just make sure they’re ripened.

I make the pears with a combination of sherry, lemon and honey. It makes a delicious sugarless dessert that can be served warm by itself, with whipped cream, or spooned over plain vanilla ice cream.

SHERRY BAKED PEARS

Ingredients.:

1/3 cup water
1/4  cup honey
1 tablespoon lemon juice
2 tablespoons butter
6-8 ripe pears, depending upon size (enough to make 4 cups)

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a saucepan, combine sherry, water, honey, lemon juice and butter. Bring to a boil, reduce heat and simmer for 5 minutes.
  3.  Wash, core and split pears into halves or quarters. Again, should have enough for 4 cups. Lay pears on a greased baking pan or dish and bake for 1 hour.
    Yield: 4 or more servings.

 

PORTOBELLO BURGERS

September 8, 2020 / / 0 Comments

On Labor Day I did what most Americans do—which is heat up the old grill and have a barbecue. So, what else is new? With me, it was that I didn’t go the usual burgers and franks route. I decided this time around to grill portobello burgers. That’s right, portobellos, as in mushrooms. In fact, you could call these mushroom steak burgers.  A while back it was discovered that portobello mushroom have a great texture, like steak or meat, except they’re richer in flavor. So why not portobello burgers? Portobello mushrooms are big and meaty, just like a regular hamburger or steak.  That makes them perfect for the recipe given. It’s  meaty mushrooms marinated in a mix of mustard, vinegar, olive oil and garlic. Then grilled and stuffed with a separate mix of roasted red peppers, black olives and scallions. Add some mayonnaise combined fresh rosemary and you have a dish worthy of the gods (or family and friends). Believe me, meat eaters will love this dish; and so will anyone who wants something new, different and delicious on the grill.

PORTOBELLO  BURGERS

Ingredient:

4 large portobello mushrooms, stems removed
1 large clove garlic, minced
1 tablespoon mustard (Dijon preferred)
2 tablespoons sherry vinegar
2 tablespoons olive oil, plus more for scallions and hamburger buns
Salt and ground black pepper to taste
½ cup mayonnaise
1 tablespoon minced fresh rosemary or 1 teaspoon dried
½ cup canned or jarred roasted red peppers
½ cup medium pitted black olives, chopped
6 large scallions, bottoms trimmed
4 hamburger buns
4 slices cheese (cheddar or provolone)

Instructions:

  1. Wash mushroom caps under cold running water and pat dry with paper towels.
  2.  Preheat grill to medium.
  3.  In a small bowl, combine the garlic, mustard, vinegar, olive oil, and a hefty pinch of salt and pepper. Brush this marinade on both sides of the mushrooms. Transfer to a zip-lock bag along with the remaining marinade. Marinate at room temperature for 20 minutes. Meanwhile, in a small bowl combine the mayonnaise and rosemary, then season with salt and pepper. In a medium bowl combine the peppers and olives, and season with salt and pepper. Set aside.
  4.  Drizzle the scallions with a little bit of olive oil and then grill, turning often until they re charred at the edges and crisp tender, about 3-4 minutes. Transfer them to a cutting board and let cool slightly. Chop the scallions and add them to the bowl with the peppers and olives.
  5.  Brush the hamburger buns with a little olive oil. Then grill until slightly toasted on both sides. Set aside.
  6.  Grill the mushrooms, gill side down, 3 to 4 minutes. Turn them over and grill on the second side until tender when pierced with a knife or fork, another 3-4 minutes. Spoon a quarter of the olive-pepper mixture evenly on top of each mushroom. Top with a slice of cheese, cover the grill and cook until the cheese melts, 1-2 minutes.
  7.  Spread the mayonnaise mixture on each hamburger bun. Top with mushrooms, and serve.
    Yield: 4 servings

ROSEMARY-OLIVE FOCACCIA

September 6, 2020 / / 0 Comments

When the precooked package pizza crust came out years go, it was a game changer. Now you could have ready-made pizza without the bother of having to make pizza dough, which was a challenge in itself depending on the ingredients used.  This was a quick, easy solution to a common problem. I became an instant convert and, ever since, have been  making all types of pizza toppings. My favorite is the classic Pizza Margherita with fresh basil, home made sauce,  olive oil  and cheese. But I’m constantly experimenting.

I am also a fan of focaccia, the flat oven-baked Italian bread product similar to pizza dough. In Italy, focaccia is served as an antipasto, appetizer or a sandwich. My favorite focaccia dish is Focaccia  al Rosmarino or simply, rosemary-olive table bread. Then inspiration struck: why not use the same ingredients with ready-made pizza crust? The result is my version of Rosemary-Olive Focaccia. Admittedly, a  shortcut process. The only difference with the recipe is that focaccia is usually made in the form of a big square or rectangle. In my creation you get regular pizza slices.

ROSEMARY-OLIVE FOCACCIA

Ingredients:

1 ready made pizza crust (like the Boboli brand)
3 tablespoons olive oil
¾ cup (or more) grated Parmesan cheese (can use Asiago or Romano cheese, if desired)
6 Kalamata olives (or any black olives), pitted and quartered
4 oil-packed sun-dried tomatoes, drained and cut into strips
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2 large garlic cloves, peeled and thinly sliced
Fresh rosemary sprigs for garnish (optional)

Instructions:

  1. Preheat oven to 450 degrees F.
  2. Rub 1 tablespoon olive oil over top of pizza crust. Sprinkle with ½ cup Parmesan cheese. Place in oven (in an oven proof pan) and bake until cheese begins to brown.
  3.  Arrange olives, sun-dried tomatoes, rosemary and garlic atop pizza crust. Sprinkle enough remaining Parmesan cheese to cover lightly. Drizzle with remaining olive oil
  4.  Continue baking until cheese melts and crust is cooked through, about 5 minutes. Remove from oven, cut into slices and serve.
    Yield:  servings.

POLLO EMPANANDO – BREADED CHICKEN

September 3, 2020 / / 0 Comments

In our family, Pollo Empanado or Breaded Chicken has long been a favorite. It’s one of the poultry recipes that is featured in my first cookbook, Puerto Rican Cuisine in America (Running Press). Over the years we have experimented by using such ingredients as soy sauce, mustard, and salad dressing for dipping the chicken. But we always come back to the ubiquitous egg-oil mixture. For those who worry  about that bugaboo, cholesterol, egg whites can be used. The flavor won’t be the same. And let me state that in recent years, some studies (as in one from the Mayo Clinic) now state that the cholesterol in eggs doesn’t seem to raise cholesterol levels the way other cholesterol containing food do, such as trans fats and saturated fats. We’re back to square one: one study study says one thing and another may say something else. Seems more research is needed. So, what else is new? Just enjoy the recipe.

POLLO EMPANADO
(Breaded Chicken)

Ingredients:

2 boneless chicken breasts, about 2 pounds
1 egg, beaten
¾ cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, peeled and minced
1 cup dry bread crumbs
Salt  and ground black pepper to taste
1 tablespoon chopped fresh oregano or 1 teaspoon dried
¼ cup butter

Instructions:

  1. Rinse chicken beasts under cold running water and pat dry with paper towels.
  2.  Place  chicken breasts between 2 sheets of wax paper and pound thin to about ¼-inch thickness.
  3.  In a bowl, combine egg, ½ cup olive oil, vinegar and garlic. Spread dry bread crumbs on a plate and season with salt, pepper and oregano.
  4.  Dip the chicken in the egg-oil mixture, and then dredge in bread crumbs, turning gently to coat.
  5.  Heat butter and additional ¼ cup olive oil in a large skillet or frying pan. Cook cutlets over medium heat until crusty and brown (around 3 minutes per side). Drain on absorbent paper towels.
    Yield: 4 to 5 servings.

HAMBURGER STEAKS – GREEK STYLE

September 2, 2020 / / 0 Comments

This is a recipe I got from an old cookbook I’ve had for years. The book is Greek Cooking by Ruth Kershner. The book was published in 1977. It’s an oldie but goodie; and most likely out of print. I enjoy Greek cuisine and Greek wines. The Geeks have been cooking since 1000 B.C.E. They know a thing or two about preparing a good meal.

Although this recipe is for hamburgers, it’s more of a dinner than the usual burger on a bun. The meat is simmered in a delicious gravy, and it goes great with mashed potatoes or any grain, for that matter. Add a good Greek wine like a Skouras or a Semeli, and you’re set for a feast.

HAMBURGER STEAKS – GREEK STYLE

Ingredients:

1¼ pounds ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ cup chopped parsley
1 medium onion, peeled and chopped
½ cup cooked rice
3 tablespoons butter
3 tablespoons tomato paste
1½ tablespoons flour
½ cup hot beef broth
¼ cup red wine
¼ cup sourcream

Instructions:

1, Combine the meat, salt, pepper, thyme, parsley, and onion. Mix well with your hands or a fork. Add the rice and mix to combine. Form into 8 hamburger patties.
2. Melt the butter in a large skillet and add the hamburger patties. Cook over medium-high heat for 3 minutes on each side. Remove from the pan and keep them warm.
3. Add the tomato paste to the pan drippings. Then sprinkle with the flour  and stir until smooth. Slowly add the broth and red wine, stirring constantly. Cook over low heat until thickened.
4. Remove from the heat, and stir in the sour cream. Add the patties to the gravy and simmer for 10 minutes. Arrange the patties and gravy on a serving dish and serve.
Yield: 4 servings.

 

PARSLEY FISH FILLETS

August 31, 2020 / / 0 Comments

At the beginning of the summer I purchased a parsley herb plant. And the sucker took off. I now have a veritable jungle of parsley. So I have to use it up before the Fall hits our area. This recipe is one of those efforts. I’ve used parsley for everything, so why not fish fillets embedded in the stuff? You probably could do the same recipe with chicken or lamb, even steaks. You would just have to modify the baking procedure so it accommodates  chicken, lamb or beef.

This recipe goes well with any white, firm fleshed fillets, be it haddock, cod, turbot, perch, pollock, ext. With your favorite side dish, be it potatoes, vegetables, rice, couscous, or even pasta, it can’t be beat.

PARSLEY FISH FILLETS

Ingredients:

2 pounds fish fillets
½ cup olive oil
2 tablespoons white vinegar
Salt and freshly ground black pepper to taste
1 tablespoons chopped fresh oregano or 1 teaspoon dried
1 cup chopped fresh parsley (loosely packed)

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse fish fillets under cold running water and pat dry with paper towels.
  3. Place fillets in a greased skillet or pan. Drizzle with olive oil and vinegar. Season well with the salt, pepper and oregano. Top with parsley.
  4. Transfer to oven and bake until fillets are tender and flake easily with a fork, about ½ hour.
    Yield: 4 servings.

PESTO CHICKEN

August 27, 2020 / / 0 Comments

This is my personal recipe for Pesto Chicken. I guess you could call it Pesto Chicken Nuyorican style. It’s different from other pesto chicken recipes in that we use a whole chicken, cut up, and not chicken breasts as is done in most recipes. And, the chicken is steamed not fried nor baked. This makes it unusual, and scrumptious in its finale.

This dish is best served over pasta (we used bucatini). But you can also use any preferred grain, be it rice, couscous, faro, quinoa, ext. With a salad, some good Chianti, and some crusty bread, you have yourself a banquet. Disfrute.

PESTO CHICKEN

Ingredients:

1 3 to 3½ pound fryer chicken, cut into serving pieces
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1 tablespoon fresh chopped oregano or 1 teaspoon dried
2 tablespoons red wine vinegar
½ cup water
½ cup dry white wine (like Chablis or Pinot Grigio)
3-4 cups fresh basil leaves (depending on  how much sauce you desire)
3 tablespoons pine nuts
5 cloves garlic, peeled
½ cup olive oil
¾ cup freshly grated Parmesan cheese (can also use Asiago or Pecorino Romano)

Instructions:

  1.  Rinse chicken pieces under cold running water and pat dry with paper towels.
  2.  Place in a large pot, skillet or Dutch oven. Drizzle with olive oil and season with salt, pepper and oregano, making sure all pieces are well seasoned.  Add red wine vinegar and mix to combine.
  3.  Add water and white wine to the chicken. Bring to  boil, cover and simmer on medium-low heat until pieces are tender (about 40 minutes).
  4.  While chicken is cooking, combine basil leaves, pine nuts and garlic in a food processor and process until very finely minced. With the machine running, add olive oil in a small stream and process until the mixture is smooth. Add cheese and process briefly, just long enough to combine.
  5.  Drain any liquid that’s left in the chicken pot. Add pesto to chicken, mix well and serve over pasta or grain.
    Yield: 6 servings or more.

 

STUFFED BURGERS

August 16, 2020 / / 0 Comments

If grilled burgers are the regular norm, then grilled Stuffed Burgers is the haute cuisine of grilling burger meat.  This is special dish. The stuffing is Portobello mushrooms along with cheese of your choice (we prefer either blue cheese or mozzarella). Add some great herbs, and you have a masterpiece. You’ll never go back to old-style burgers on the grill.

STUFFED BURGERS

2 Portobello mushrooms
2 tablespoons olive oil
2 tablespoons sliced shallots
1 tablespoon sliced garlic
2 pound ground beef, pork or turkey
6 ounces blue cheese or mozzarella
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh chopped chives or 1 teaspoon dried
4 burger buns (we prefer potato buns)

Ingredients:

1. Rinse mushrooms under cold running water and pat dry with paper towels. Cut mushrooms into small cubes.
2. Heat oil in a skillet or saucepan an over medium heat. Add mushrooms and pinch of salt, and sauté for 4 minutes. The  water will start to come out of the mushrooms. Continue to cook until most of the moisture is gone (approximately 8 to 10 minutes). Add shallots and garlic and cook for 3 minutes more. Remove from heat and let cool.
3. Separate the ground meat  into eight 4-ounce patties (each will be half of a finished burger).  Make a dent in the center of each patty with your thumb.  In a bowl , mix well the cooked mushrooms, cheese, oregano and chives. Place a spoonful of the mixture in the dent of the 4 patties.  Cover each with the other 4 patties, and then use your fingers to pinch and seal the two patties together.
4. Season the finished patties with salt and pepper, and place on a hot grill, cooking each side until done. Normally, it’s  cooking the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.  Flip over, and cook on the other side. Note that you can sear the buns along with burgers on each side as well. Be careful not to burn the buns. Place burger on a bun and finish with red leaf lettuce, tomato and any other condiment of your choice.
Yield: 4 servings.

 

 

GRILLED PORK CHOPS WITH GARLICKY FRUIT SAUCE

August 8, 2020 / / 0 Comments

This is my favorite grilled pork chop dish. Why? Simply because it can include a fruit spread, jelly or jam—whatever you have in the fridge to give it a sweet touch. That, combined with the garlic (and we love garlic), makes it divine. In this rendering, the lowly pork chop will become your go-to dish in a barbecue setting. It’s that good.

GRILLED PORK CHOPS WITH GARLICKY FRUIT SAUCE

Ingredients:

4 to 6 bone-in pork chops
½ cup fruit spread (we used blueberry), jam or jelly
2 tablespoons  grated fresh ginger
4 cloves garlic, peeled and coarsely chopped
½ teaspoon honey
2 tablespoons dry sherry
2 teaspoons sherry or apple cider vinegar
Salt and freshly ground black pepper to taste

Instructions:

1. Rinse pork chops under cool running water and pat dry with paper towels.
2. In a blender, combine fruit spread (or jam or jelly), ginger, garlic, honey, dry sherry, vinegar, salt and pepper. Purée until smooth. Pour mixture over pork chops, coating them well. Let pork marinate in the refrigerator for at least 8 hours or overnight.
3. Prepare grill. When it is hot, grill chops until done to taste, about 6-8 minutes per side. If the chops turn very dark as the sauce caramelizes, move them to a cooler part of the grill to finish cooking. Serve immediately.
Yield: 4 to 6 servings.

 

 

 

MUSSELS CHINOISE

August 7, 2020 / / 0 Comments

The most common way to cook mussels is simply, after cleaning the suckers, place in a pan, add a splash of water (or white wine or broth), bring to a boil, cover with a lid and cook for 5 minutes.  Stir the mussels and check to see if they have open, and serve. And then there’s Mussels Chinoise, or mussels “Chinese Style;”  which, as the name implies,  adds an Asian bent to the dish. In this case, oyster sauce and sesame oil. It is my favorite steamed mussels dish. You can serve it as an appetizer, or a whole meal itself, with some crusty bread on the side to soak up the sauce. With a dry white wine (or red, or whatever beverage desired), it’s a fabulous dish.

MUSSELS CHINOISE

Ingredients:

6 pounds mussels (about 14 to a pound)
1 medium onion, peeled and coarsely chopped (about 1½ cup)
3 ripe tomatoes (about 1 pound), cut in half, and then into ½-inch cubes (3 cups)
1½ tablespoons oyster sauce, or more (depending on taste and tolerance for spicy food)
1½ tablespoons dark sesame oil
1½ tablespoons canola oil
½ cup coarsely chopped cilantro leaves
6 cloves garlic, peeled and minced

Instructions:

1. If the mussels come already cleaned, then you’re set. If not, remove and discard the dried beards from the mussels and wash the mussels  at least twice under cool running water, rubbing them against one another to help dislodge any sand.
2. Place the mussels in a large stockpot. Add the rest of the ingredients. Bring to a boil over high heat.  When the mixture begins to boil, stir, cover, reduce heat to low and cook 7 to 8 minutes, stirring occasionally, until all the shells have opened.
3. Divide the mussels over 6 plates and spoon some of the juices over them. Serve immediately.
Yield: 6 servings.

 

 

 

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