Oswald Rivera

Author, Warrior, and Teacher

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SCALLOPS WITH PARSLEY

October 11, 2019 / / 0 Comments

I grew some parsley on a planter over the summer along with some other herbs. I figured that, by now, the herbs, and mainly the parsley, would be gone since we’re heading into Fall. To my surprise, the parsley is still going strong. Which meant I would have to use it real soon or I would lose it to the incoming cold. That’s when I decided to create the following dish, since I like scallops  and had some on hand.  And the result is this gem of  recipe—to which I include some toasted sesame seeds for added flavor. Note that the dish calls for the sesame seeds to be lightly toasted. Simply, in a small saucepan or skillet, add the sesame seeds (no added oil is needed). Cook lightly, stirring over medium heat for 2-3 minutes until they attain  a slight golden color (do not burn).

I combined the dish with linguine; but it can go with any string pasta, be linguine, spaghetti, angel hair, bucatini, you get the idea.  And it’s a dish that you can cook in 15 minutes—I timed the thing to make sure. So you can set it up by boiling the pasta at the same time you prepare the scallops.

SCALLOPS WITH PARSLEY

Ingredients:

8 tablespoons butter (¼ pound)
½ cup fresh chopped parsley
Juice from 1 lemon
Salt and ground black pepper to taste
20-25  sea scallops (cut in half if too large)
3 tablespoons lightly toasted sesame seeds

Ingredients:

  1. Bring 2 tablespoons of water to a boil in a small saucepan. Lower heat whisk in the butter a little at a time until the mixture becomes saucy.
  2.  Add the parsley, lemon juice, salt and pepper. Keep warm over low heat while cooking the scallops.
  3.  Preheat a large skillet over medium heat for 2 minutes. Add the scallops, but do not crowd. Cook without stirring until they brown lightly on one side, about two minutes. Turn and brown on the other side.
  4.  Serve the scallops drizzled with the sauce and sprinkled with sesame seeds.
    Yield: 4 servings

BANANA HALVAH

October 2, 2019 / / 0 Comments

The following recipe is a dessert, and an Indian dessert at that. You may ask, why do I hype an Indian dessert? Simple: because it is delicious and  easy to make. As I’ve discovered, it pays to explore  and discover other cuisines and cultures. That’s the process of growth.

Halvah is a sweet, dense confection popular in India. It could be that it derived from Arabic cuisine and subsequently spread throughout the sub-continent. It can be made from many ingredients, such as tahini (sesame paste), nuts, beans, lentils and vegetables. Our version consist of bananas. You can make this one as sweet as you want, or less sweet, for that matter.  And the sweetener can be plain sugar, cane sugar, honey, or even maple syrup. You are only limited by your imagination.

Now, for this recipe you may use clarified butter, also known as ghee. I’ve discovered that it comes out just as good using regular butter. But, if you’re a traditionalist, an easy way to make clarified butter is: melt 2 cups butter in a heavy pan over gentle heat and cook without stirring until the butter begins to foam. Skim off the foam and continue heating without browning, skimming frequently until the butter stops foaming.  Let the butter cool until the sediment has sunk to the bottom of the pan. Strain the liquid through a cheesecloth or fine strainer into a container. Cover and store in the refrigerator until required.

BANANA HALVAH

Ingredients:

6 large bananas, peeled
3 tablespoons butter or ghee (see recipe above)
1¼ cup water
¾ cup sugar  or honey
½ teaspoon ground cardamom

Instructions:

  1. Cut the bananas into 1-inch pieces.
  2. Heat the butter (or ghee) in a pan over moderate heat and stir-fry the bananas for 4-5 minutes until soft. Remove from heat and smash the bananas with 3 tablespoons of the water. Return to the heat and cook 2-3 minutes more, stirring frequently,
  3.  In a separate pan, dissolve the sugar (or honey) in the remaining water over low heat. Pour the syrup over the bananas and continue cooking, stirring frequently for 15-20 minutes or until the mixture is quite thick. Stir in  the cardamom.
  4.  Spread the mixture into a buttered dish or plate. Allow to cool. Cut into small pieces and chill before serving.
    Yield: 8 servings.

 

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POACHED FISH – NUYORICAN VERSION

September 19, 2019 / / 0 Comments

One of the easiest methods of preparing fish is by poaching. This is a technique whereby food is cooked by submerging in a liquid such as milk, stock, water or wine. It is perfect for cooking fish since it is a “moist heat” cooking method. The fish is rendered full of flavor and unbelievably tender. The recipe given below follows that pattern. I can it Nuyorican Versian since it encompasses the main ingredients inherent in Nuyorican/Puerto Rican cuisine.

In that vein, this recipe calls for achiote, which is used for coloring and flavoring of dishes, and is very popular in our culture. Achiote is made by cooking 1 tablespoon annatto seeds (found in any Latino or Asian market) in ½ cup olive oil over moderate heat for 5 minutes. The oil will turn a bright-orange red, and the longer it steeps in the oil, the darker the hue. Remove from heat. Let it cool, then strain into a glass jar or container, cover and refrigerate until ready to use.  Now, for those who don’t have the time or inclination to prepare achiote, you can make a short cut by mixing ½ teaspoon ground turmeric in 3 tablespoons olive oil. It will give you the same orange-red coloring.

For this recipe you can use any firm, white-fleshed fillets such as haddock, cod, perch, tilapia, turbot, catfish, bass, turbot or snapper. It even works with blue-fish fillets, so you can give that a try as well.  We served the fillets over risotto, and it was great! But, if you prefer, a veggie side dish and some crusty bread will do nicely, along with a chilled white wine.  Hell, with the wine, drink what you prefer. We are not purists on that realm. My mother, of late memory, would drink her favorite wine, Manischewitz Sherry, with whatever was offered. She was a true individual.

POACHED FISH – NUYORICAN VERSION

Ingredients:

3 pounds firm, white fish fillets of your choice (see above)
10-12 whole black peppercorns
2 cloves garlic, peeled
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh dill or ¼ teaspoon dried
½ teaspoon salt (optional)
3 tablespoons olive oil
2 tablespoons achiote
¼ cup dry white wine
½ cup water

Instructions:

1. Rinse fillets under running water and pat dry with paper towels.
2. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil.
3. Rub fish fillets with the seasoning. Brush with the achiote.
4. Place fish in  a heavy saucepan of fish poacher. Add white wine and water. Bring to a boil. Lower heat and simmer, covered, for about 5 minutes.
5. Carefully remove fish using a pancake turner or spatula and serve.
Yield: 4 servings.

 

 

 

PESCADO EN ESCABECHE – REDUX

August 30, 2019 / / 0 Comments

On a prior post (04/15/14) I gave a recipe on Pescado en Escabeche (Nuyorican pickled fish).  I’m always on the lookout for escabeche recipes, and this one has a slightly different twist. It’s a pickled fish recipe that uses fish fillets instead of fish steaks, which was the traditional way we did back on the block. In this recipe any white, firm fleshed fish fillets can be used, be it haddock, cod, turbot,  halibut, pollock, grouper, even sole. But the marinade is different. It contains, among other things, orange juice and dry mustard.

In my family’s escabeche, we served it with steam rice and/or plantains. The same accompaniment goes this effort.  And it also makes great sandwiches. What we liked about escabeche was that it’s  a great summer dish. You cook the fish in the morning, place it in the marinade, and then have it at dinner at room temperature. Enjoy.

PESCADO EN ESCABECHE – REDUX

Ingredients

2 pounds fish fillets (see above), cut into 2-3 inch pieces
Salt to taste
3/4 cup salad oil
1 cup all purpose flour

Dressing:
1/3 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons orange juice
2 tablespoons white vinegar
2 cloves garlic,  peeled and minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon white pepper

Garnish:
2-3 lemon slices
1/2 cup black olives
1 tablespoon fresh chopped parsley

Instructions

1. Wash fillets under cold running water and pat dry with paper towels.
2. Season fish with salt. In a large heavy skillet, heat the oil. Dredge fish in flour, shaking off excess. Cook the fish 2-3 minutes per side, until golden brown. Depending on size of skillet, you may have to do this in batches. Arrange fish in a shallow serving dish.
3. For the dressing, in a small bowl combine all ingredients. Beat with a fork until well blended.
4. Pour dressing over fish, and let stand at least 1 hour before serving. Garish with lemon slices, olive,  parsley, and serve.
Yield: 4-6 servings.

 

 

 

 

 

 

 

 

KOFTA CURRY – INDIAN MEATBALS

August 27, 2019 / / 0 Comments

The formal name for this dish is Kofta Curry. But we call it, Indian Meatballs, and it fits. Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent. Who knew that Indian cuisine had meatballs? In its basic form, koftas are balls of minced or ground meat (beef, pork, chicken, lamb) mixed with onions and spices. I’m told they are also very popular in the Middle East, where lamb predominates. Even the Greeks have a vegetarian version called hortoketftedes.  Let me add, koftas make great sandwiches. If it’s for dinner, the usual accompaniment is boiled rice.

In the recipe given, you can add as much or as little curry powder as you like. I found that, among my Anglo friends, two teaspoons, one each for the kofta and curry sauce, is enough. For a dish more in tune with the Indian palate, then two teaspoons for the meatballs and two tablespoons for the sauce  is more like it.

So, have a change from the usual spaghetti and meatballs. Do it the kofta way.

KOFTA CURRY
(Indian Meatballs)

Ingredients:

1 to 1½ pounds ground pork, beef or lamb
1 medium onion, finely chopped
2 teaspoons curry powder (you can use less, see above)
Salt to taste
Pinch of pepper
1 egg, beaten
Oil for frying

Sauce:
1 medium onion, chopped
3 tomatoes, chopped
2 tablespoons curry powder (you can use less, see above)
1 tablespoon flour
2/3 cup beef stock or bouillon
Salt and ground black pepper to taste
Chopped fresh mint for garnish (about 2 tablespoons)

Instructions:

  1. In a medium bowl, mix together the ground meat, onion, curry powder, salt and pepper.  Bind the mixture with the beaten egg.
  2.  Divide the mixture ito 16 portions, more or less, depending on size, and shaping each one into a ball with floured hands.
  3.  Heat sufficient oil to cover the base of a frying pan or skillet, and fry the meatballs, turning occasionally until they are brown on all sides. Remove from the pan with a slotted spoon and keep warm.
  4.  In the same pan, fry the onion and tomatoes on medium heat for about  minutes. Add the curry powder and flour, and cook for 2 minutes more. Blend in the stock, salt and pepper. Cover and simmer gently for 30 minutes, turning occasionally.
  5.  Sprinkle with chopped mint to garnish. Serve with boiled rice.
    Yield: 4 servings.

 

 

 

 

SALMON FILLETS DIJONNAISE

August 15, 2019 / / 0 Comments

When you hear the reference “Dijonnaise,” in cooking,  it simply refers to a blend of Dijon mustard, usually mixed with mayonnaise. But it can also be a blend with other ingredients.  The recipe that follows, Salmon Fillets Dijonnaise,  I’ve had for a while. I think it came out of a newspaper section generations ago when I first became interested in continental cuisine. The interesting thing is that it doesn’t use Dijon-style mustard, but powdered mustard. And it’s still called  “Dijonnaise-style.” A bit of semantics there.

I’m sure the recipe can be done with any type of fish fillets but, honestly, I prefer it with salmon, either fillets or steaks. It doesn’t mask the natural salmon flavor. It enhances it and makes it come alive.

So, here it is, kiddies.  This time around I served the recipe with Israeli couscous (also known as pearl couscous).  You can serve this beauty with greens, veggies, potatoes, whatever. It won’t disappoint. Add a good, chilled white wine or rosé, or ale, and you’re set for a delicious meal.

SALMON FILLETS DIJONNAISE

Ingredients:

4 salmon fillets, 4-6 ounces each, or one large salmon fillet (about 1½ to 2 pounds)
1 tablespoon + 1 teaspoon all-purpose flour
¼ teaspoon powdered mustard
¼ teaspoon crushed fennel seeds
2 tablespoons milk
3 tablespoons olive oil

Instructions:

1. Rinse fillets under cold running water and pat dry with paper towels.
2. In a shallow dish, combine flour, mustard, and fennel seeds.
3. Brush fillets evenly with milk, then dip in flour mixture to coat.
4. In a large skillet, heat olive oil over medium heat, and cook fillets (sprinkled with remaining flour mixture) until golden-brown on both sides or until fish flake evenly when tested with a fork (abut 5-7 minutes). Transfer to a platter and serve.
Yield: 4 servings.

 

 

ZUCCHINI SALAD

July 31, 2019 / / 0 Comments

Summer is zucchini time, what some call summer squash (as opposed to winter squash). Any amateur gardener knows how prolific the little suckers can be. Thus we have an abundance of zucchini, and an abundance of hot weather. Combine the two for better affect when  the humidity is high, and you got Zucchini Salad.

Initially, when I prepared zucchini salad I would use regular mayonnaise and, maybe, a touch of olive oil. Then I discovered Herb Mayonnaise and the rest, as they say, is history. With a crusty loaf of bread and a good white wine or even a rosé, and you have a great summer meal.  Buen Gusto.

ZUCCHINI SALAD

Ingredients:

1 pound zucchini, peeled and coarsely grated
Salt to taste (optional)
Herb Mayonnaise (see below)

Herb Mayonnaise:
2 tablespoons mayonnaise
¼ cup plain yogurt
1 tablespoons fresh chopped parsley or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 teaspoon chopped fresh dill or ¼ teaspoon dried
1 tablespoon snipped fresh chives or 1 teaspoon dried
Fresh black pepper to taste

Instructions:

  1. Spread grated zucchini on 3 layers of paper towels, sprinkle with salt and let stand 1 hour.
  2.  Meanwhile, prepare Herb Mayonnaise by stirring together all ingredients in a large bowl. Add zucchini to herb mixture and stir to mix. Spoon into a serving dish and serve.
    Yield: 4 servings.

 

 

 

 

 

 

GRILLED MAPLE CHICKEN

July 27, 2019 / / 0 Comments

This recipe is similar to the one I posted on 09/04/18, Grilled Chicken Wings. Both include Maple syrup and/or honey. This time it’s a whole chicken that’s being grilled. However, the chicken is cut into six serving pieces. it’s not just chicken wings.  I like chicken wings, but I prefer this recipe overall. This is a grilled dinner for 4 people. And you can serve it with any sides of your choice be it grain or vegetable. We  served it with grilled potatoes and zucchini, and it was perfect.  Pair it with a fruity ZInfandel or light red (like a Valpolicella or Gamay) or even a good brown ale, and you’re in heaven.

GRILLED MAPLE CHICKEN

Ingredients:

1 fryer chicken, about 3 to 3¼ pounds
1 tablespoon fresh chopped oregano leaves, or 1 teaspoon dried
2 teaspoons  garlic powder
Salt and black ground pepper to taste
3 tablespoons olive oil
Maple syrup

Instructions:

  1. Cut chicken in half, then cut away drumsticks, and cut remaining chicken pieces in half. You should have 6 pieces in all.  Rinse pieces under cold running water and pat dry with paper towels.
  2.  In a small bowl, combine oregano, garlic powder, salt, pepper, and olive oil. Rub chicken pieces with the seasoning. Place chicken in a large zip-lock bag and refrigerate for 4 hours or, preferably, overnight.
  3.  Remove chicken from zip-lock bag and boil for 10 minutes. Star a charcoal or gas grill and preheat. Fire should be moderately hot and rack should be about 6 inches from source of heat.  Brush chicken parts liberally with maple syrup. Place on grill and cook, grill closed, for about 5 minutes on each side.  Remove from heat and serve immediately.
    Yield: 4 servings.

AVOCADO CRAB LOUIS

July 22, 2019 / / 4 Comments

It’s still a scorcher out there, and the summer ain’t over yet.  So how about preparing the “King of Salads,” Crab Louis (also known as Crab Louie). It features crabmeat and the recipe itself, culinary historians state, dates back to the early 1900s. No one knows the exact date of its creation, but it was being served in prominent San Francisco restaurants by 1908. The version we feature is Crab Louis with avocado an an addition. The recipe itself is from a cookbook, The Book of Salads (HP Books) which was published in 1989. The book was a gift from a fellow martial artists who knew of my interest in cooking and dining. The only change I made in the recipe is that I added tomato wedges for more variety and color.

AVOCADO CRAB LOUIS

Ingredients:

Seafood Sauce (see below)
8 oz. plain white crabmeat, flaked (equal to two 4 oz. cans)
2 medium avocados
Juice of ½  Lemon
Fresh chervil sprigs
1 medium tomato, cut in wedges

Seafood Sauce:
¼ cup mayonnaise
1 tablespoon ketchup
½ teaspoon Worcestershire sauce
¼ cup half and half
2 teaspoons lemon juice
Dash of dry sherry
Pinch of red cayenne pepper

Instructions:

1, To prepare seafood sauce: place all sauce ingredients in a bowl and blend well (or do it in a blender).
2.  Fold crabmeat into sauce. Pit, peel and slice avocados, then sprinkle with lemon juice to prevent discoloring.
3.  Place crabmeat in center of a serving platter, and arrange avocado slices and tomato wedges around it. Garnish with chervil sprigs and serve with crusty bread. If desired, you can also arrange the avocado/tomato on 4 individual plates, garnish with chervil, and serve.
Yield: 4 servings.

SPINACH-GARBANZO SALAD

July 20, 2019 / / 0 Comments

It’s as hot as you know what. The heat wave if infesting almost the entire country. These are salad days. No heating up that kitchen stove. Instead, how ’bout a nice Spinach-Garbanzo Salad. By garbanzo, I mean chickpeas, as they are called in these parts. With a nice chilled white wine (a pinot grigio, or, if you want something a bit sweeter, a nice Rhine wine, perhaps) and a crusty loaf of bread; you’re set. Enjoy the breeze.

SPINACH-GARBANZO SALAD

Ingredients:

1 (15-os.) can garbanzo beans
1 bunch fresh spinach, rinsed and wiped
1 bell pepper (either green, red or yellow) seeded and diced
4 ounces sliced salami (or pepperoni)
Garlic Dressing (see below)
1 large tomato, cut into wedges
Fresh basil

Garlic Dressing:

1/3 cup olive oil
1 tablespoon red wine vinegar
1 clove garlic, peeled and finely minced
Salt and  fresh black pepper to taste

Directions:

1. Combine garbanzo beans, spinach, bell pepper and salami slices in a bowl.
2. Prepare garlic dressing and pour over salad. Stir to mix.
3. Top with tomato wedges, garnish with basil, and serve.
Yield: 4 servings

 

 

 

 

 

 

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