Oswald Rivera

Author, Warrior, and Teacher

Page 40 of 85

PUERTO RICO ON THE BRINK

If you want to understand what’s going on in Puerto Rico right now regarding the mass protests related to the corrupt Puerto Rican government, read my new book In the Time of the Americans (Indigo River Publishing).  It can all be traced back to the Puerto Rican diaspora, which began with the invasion of the island by the American government in 1898, and continues through to this moment in time, reinforced and intensified by Hurricane Maria and its aftermath.

It’s no secret that the island government is one of the most corrupt in the Caribbean.  Every time I visited my parents in their hometown of Ponce,  widespread resignation to this situation was evident.  My family and their friends took it for granted, “Oh well…what can we do, that’s the way it is.”  Whether Republican or Democrat, those in power shared a tacit agreement that once elected, they were entitled to line their pockets and the pockets of their cronies.  It was a gentleman’s agreement,  understood by all, and it came to a head with hurricane Maria.

The ineptitude and incompetence of the Trump administration was surpassed only by the continued exploitation of the Island.  The diverting of needed food and funds from the populace to those in power was so blatant that it broke through the resignation.  It was no longer hiding underneath a collective forbearance and submission.   Everybody saw it and felt it, whether on the Island or the Mainland.  While supplies rotted on the San Docks, or were siphoned off by those with connections, the people of Ponce, Aguadilla, Salinas, Rio Piedras, and especially those in the hills of Aibonito and similar environs, felt the true horror of what transpired.  Thousands died, not just a few hundred as touted by  IL Duce’s administration.   A lot of folks went without medication, food, and basic hygiene and as the suffering intensified, it galvanized the trenchant resentment that has been building for generations.   Again, if you want to understand the 80+ years of history that has shaped the American presence in Puerto Rico, read my novel.   It is based on the stories my family told around the dinner table year after year, decade after decade, about the gradual Americanization of the Island.

So now we’re at this impasse, with the resentment that has been building up through the decades finally bubbling over with the leaked tweets from the current Rosselló Administration.  The “honorable” governor and his buddies made derogatory comments about women, about those who suffered after hurricane Maria, and about the LBGT community.   Yes, Puerto Rico has been a homophobic society.  That cannot be denied.  It’s no accident that the Governor cast a slur upon Ricky Martin, the pop star.   When I visited my parents in Ponce I witnessed the castigation of lesbians and homosexuals that was so prevalent in most households, and while some may say that there has been change of heart and mind, especially among the younger generations, the stigma persists.

So not only do we have IL Duce’s  administration demonstrating a total disregard for human beings different than they are, but now we also have the Rossello administration demonstrating a total disregard for human beings that are the same as them.  This goes beyond homophobia.  This is about the basic dignity of all Puerto Ricans, no matter whether they are living on the Island or the Mainland.    Right now there are more Puerto Ricans living on the mainland than on the Island, and they are all U.S. citizens.  Following the traumatic aftershocks of Maria, the exodus was astounding, and it hasn’t abated, but it may not matter at all where we choose to live.  There does not seem to be any respect for us in either place.

I have Anglo friends who constantly ask, What do you Puerto Ricans want?  A reasonable question. We want what every American wants: a good job, a safe and clean environment, a chance to improve our lot and that of our children. It is what every American yearns for, indeed what every human being yearns for.  The problem lies with the current U.S.-Puerto Rico partnership, if you can call in that.  Puerto Rico is a Commonwealth, which means that it can govern its localities, but the U.S. has the say on everything else.  Commonwealth status is an amorphous nether region.  We can hold primaries for the Presidency, but citizens on the Island cannot vote for president.   Only those Puerto Ricans living on the Mainland can vote.   Puerto Ricans receive all the federal benefits of those on the Mainland: Social Security, Food Stamps, etc.  However, as U.S. citizens living on the Island, they do not pay Federal income taxes.

That was one of the calling cards of the Commonwealth system: populations can receive benefits without having to pay for them, something that might be worthy of argument until you realize that it doesn’t really make a difference.  The succession of corrupt governments has stolen everything anyway.   In the last status election on the Island, which was controversial to say the least since the Independence party and others boycotted the election, the majority voted for statehood; that is, the majority of Puerto Ricans voted to give up their Commonwealth status and join the economic structure of the other 50 states.   As a Republican, the current governor supports statehood, but why would the U.S. decide to adopt a state riddled with layers and levels of dishonesty and decadence?  And why would Mr. Rossello jeopardize what he claims to support with such reckless and wanton behavior?   Mr. Rosselló, you’re ruining your chances here.

To his credit, Mr. Rosselló has admitted that he screwed up.   But when asked if he will resign, or clean up his administration, he gives vague, non-committal answers.  When 150,000 people on a Caribbean island march on your governmental residence, demanding that you step down, perhaps you should heed their call.   Based on the Island’s collective response, saying that you made a mistake could be considered quite an understatement.  IL Duce’s  response to Rossello is “I told you so.” This is yet another example of blaming the victim.  It’s business as usual, and the Puerto Rican people are caught in the cross hairs.

HAM SKILLET DINNER

This is a quick meal cooked in a skillet for all you lovers of ham. In my family we don’t eat as much ham as we use to. I remember back in the olden days, ham was more prolific. It was a matter of economics. A ham steak was a cheap meal. But, now and then, I indulge my yen for a good ham steak. And this is the easiest way to do it. For the dish given, you’ll need a large ham steak, about 1-inch thick, and preferably maple and sugar cured. The rest is, as they say, a cinch.

HAM SKILLET DINNER

Ingredients:

1 large ham steak, about 1-inch thick
3 tablespoons butter
2 large potatoes, unpeeled, sliced thin
1 medium onion, peeled and sliced thin
Salt and fresh ground pepper to taste
½ cup chicken broth

Instructions:

  1. Heat butter over medium-high flame in a large skillet.
  2.  Add potatoes, onion, salt, pepper, and chicken broth.
  3.  Bring to a boil, cover, lower heat and simmer for 20 minutes.
    Yield: 4 servings.

 

CHULETAS EMPANADAS (Breaded Pork Chops)

This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare  breaded pork chops in one of two ways. One method is to apply the breading  and then bake slowly in a medium oven (350 °). The other way is listed in the recipe given. Here, lean pork chops are required, about ½-inch thick. They’re lightly pounded, breaded and then cooked in oil. Back on the block, breaded pork chops were usually served with a salad or yellow rice. But, you’re not confined to any mandatory accompaniment. In this instance we served our pork chops with pierogies. Yes, pierogies. The renowned dumplings of Eastern European origin normally filled with meat, vegetables or cheese. Remember, my friends, never be afraid to experiment. The results may amaze you.

Note that in traditional Puerto Rican cuisine, the herbs are crushed in a mortar and pestle.  I’ve been using one forever; and they can be found these days in any culinary shop, hardware store, or even supermarket. They are constructed of metal (usually aluminum), cast-iron or wood. I prefer the wooden ones since, over time, even after washing, the wood is infused with the herbal fragrance

CHULETAS EMPANADAS
(breaded Pork Chops)

Ingredients:

8 lean pork chops, ½-inch thick, about 1½ pounds
10 whole black peppercorns
2 cloves garlic
1 tablespoon oregano
1 teaspoon salt
2 tablespoons olive oil
1 teaspoon vinegar
2 eggs, lightly beaten
2 cups bread crumbs
Vegetable oil for frying

Instructions:

1. Rinse chops under cold running water and pat dry with paper towels.
2. In a mortar, crush peppercorns, garlic, oregano and salt. Add olive oil and vinegar, and mix.
3  Place chops between two sheets of plastic wrap and pound lightly with a mallet.
4. Rub seasoning into pork chops.
5. Dip each chop into the beaten eggs, then coat with bread crumbs, pressing bread crumbs on both sides with heel of hand.
6. Heat oil in a large skillet or frying pan and cook pork until golden brown (about4-5 minutes per side). Drain on adsorbent paper towels.
Yield: 4 servings.

 

 

 

GRILLED MAPLE-SPICED STEAKS

Grilling season again, in full flower. One of my favorites is grilled steaks; and since I have some maple syrup on hand, why not maple-spiced grilled steaks? In terms of the meat used, it could be boneless rib-eye, strip steak, T-bone, flank steak, skirt steak, or even filet mignon. If it’s strip steak, it should be about 12-ounces each, if it’s filet mignon, it should be 8-10 ounces each. If it’s T-bone or rib-eye, it should be at east 1½-inch thick. Whatever cut you use, figure it this way, your steak is done when it reaches 125-160 degrees F.  Using a digital meat thermometer, 125 degrees is rare, 145 is medium, and 160 is well done. Your choice.

Back in my salad days, my grilling would invariably be chuck or flat iron steak. It was a matter of economics. But, you know what? I still like cooking with those. What I discovered with these humble cuts of meat is that the longer you marinate them, the better they will be. So, for the maple-spiced steaks, spiced them up, placed them in a zip lock bag for 2-4 hours, better yet, overnight, and then grill. I am a Philistine, a barbarian, if you will, and I still prefer these cuts when they are cooked to perfection.

Ingredients:

4 steaks of your choice
Olive oil
Maple syrup
Salt and ground black pepper to state
2 tablespoon Fresh chopped oregano or 2 teaspoons dried

Instructions:

  1. About 15-20 minutes before grilling, remove the steaks from the fridge and let sit, covered, at room temperature.
  2. Brush steaks on both sided with olive oil, then with maple syrup. Season liberally with the salt, pepper and oregano.
  3. Heat your grill to high. Place steaks on grill and cook until golden brown, about 4-5 minutes. Turn and cook for 3-5 minutes more for medium rare (135 degrees F.), 5-7 minutes for medium (140 degrees F.), and 8-10 minutes for medium-well (150 degrees), or longer for well-done.
  4. Transfer the steaks to a cutting board or platter and let rest 5 minutes before slicing. This allows the juices to absorb into the meat, ensuring better flavor.
    Yield: 4 servings

HERBED OYSTER MUSHROOMS AND FARRO

I am always on the lookout in my local farmers market for oyster mushrooms. I discovered them a few years ago, and fell in love with the suckers. I found some recently and decided that was going to be the dinner for that day. Then, an epiphany occurred. Lately, I have grown very fond of farro, a particular grain gaining popularity in the U.S. Farro is one of the oldest cultivated grains to come from the Middle East. Lucky for us, it’s now grown in Italy. So, I decided, why not oyster mushrooms over farro? And that’s the recipe given below.

Oyster mushrooms have a hearty, meaty flavor that reminds some of yes, chicken. Farro, which is shaped like rice, has a nutty flavor. So, why not combined the two? Well, the result, as Anthony Quinn would say in the movie Zorba the Greek, was splendiferous! Judge for yourself. And, if you can’t find oyster mushrooms, other varieties will do. You’re only limited by your imagination

HERBED OYSTER MUSHROOMS AND FARRO

Ingredients:

1½ cups farro
3 cups chicken broth or water
1 pound oyster mushroom, cut into evenly sized pieces
I medium onion, peeled and thinly sliced
2 cloves garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and ground black pepper to taste

Instructions:

  1. Rinse faro under cold running water. Place in a medium pot or pan with the chicken broth or water. Bring to a boil. Reduce heat and simmer, covered, for about 30 minutes or until grains are tender. Drain off any excess water.
  2. Meanwhile, rinse oyster mushrooms under cold running water, and pat dry with paper towels. Heat olive oil in a large skillet over medium-high heat (I prefer cast-iron).
  3. Add onion and sauté until translucent, about 1-2 minutes. Add mushrooms and spread out in a single layer in the pan. Cook, undisturbed until they start to brown, 3-5 minutes.
  4. Stir the mushrooms, and cook another 3-5 minutes until browned all over.
  5. Add garlic and oregano. Reduce heat to low and cook until they are dark brown and slightly crisp, about another 4-5 minutes more. Season with salt and pepper.
  6. Place farro in serving dish, topped with mushrooms.
    Yield: 4 servings or more

BORICUA MINT JULEP

In the summer, in Vermont, the place alive with fresh mint. It grows on the side of the road, in most gardens and woods. Apart from cooking with it, I also use mint when preparing that  southern favorite, a Mint Julep. Most of us know of the Mint Julep as a drink associated with the Kentucky derby, where it has been served since 1938.   To everyone it is known as a bourbon-based cocktail. Guess what? It wasn’t always so.  Do your research and you’ll discover that the true mint julep was a “morning tonic” that Virginia gentlemen imbibed in the 18th century. It’s ingredients were rum, (yes,rum), water and fresh mint.

Being Puerto Rican, I am a partisan of rum. Thus, when I prepare a mint julep, that is beverage that I use. The reason that bourbon replaced rum in the Republic is that Senator Henry Clay who, before the Civil War, was known as the “Great Compromiser” for his efforts to evade that catastrophe, became a walking billboard for bourbon. He came from Kentucky and he avidly promoted his native product, which he substituted for the rum.  It is noted that he introduced the bourbon version to Washington  D.C., at the famous Willard Hotel on Pennsylvania Avenue.  Advertising like that can’t be beat.

No, I have nothing against Henry Clay, great patriot that he was. I just prefer the traditional rum version. Used with dark rum, it has a more refined, mellow taste. I cal it my ” Boricua Mint Julep.” Check the recipe given below, and judge for yourself. And, always, please drink responsibly.

BORICUA MINT JULEP

Ingredients:

12 fresh stemmed mint leaves
1 teaspoon sugar
2½ ounces dark rum
cracked ice
Fresh or carbonated water
5 or 6 sprigs fresh mint for garnish

Instructions:

  1. In a tall Collins glass (10-14 oz), gently mix the 12 mint leaves with the sugar and 2 teaspoons of water.
  2.  Pack the glass with ice and fill with rum and equal parts water.
  3.  Garnish with the sprigs of mint so that the tops are about 2 inches above the rim of the glass. If preferred, you can serve with 2 short straws.
    Yield: 1 Boricua cocktail.

 

 

CREAMED GRITS WITH SAUTEED SHRIMP AND THYME

As noted in my post of 03/08/12, I like grits. Now, you ask, how can a kid from Spanish Harlem like grits? My answer is that I discovered grits in my young manhood when I first traveled to the Southland. In Georgia and Alabama, I couldn’t find an egg cream (the people down there didn’t know what the hell I was talking about) but I did discover grits. Thus was my wakening to genuine Southern cooking. And I became a convert. My favorite grits dish is grits with eggs, sunny side up, on top. and then you mix the whole thing, and enjoy.  Naturally,  I ‘m always on the lookout for distinctive dishes featuring boiled hominy cornmeal (the ingredient that makes up grits).

The recipe given below I discovered from a magazine years ago. The recipe includes shrimp. Something not normally associated with grits.  The recipe also states that it was compiled by Nina Elder and Sarah Tenaglia. Our thanks to these two enterprising ladies for a really delicious dish.

CREAMED GRITS WITH SAUTÉED SHRIMP AND THYME

4 servings

Ingredients:

2 tablespoons olive oil
1 Vidalia onion, sliced (about 2 cup)
1¼ cups whole milk
½ cup  instant white grits
½ cup whipping cream
4 tablespoons (½ stick) butter
24 uncooked large shrimp, peeled, deveined
¼ cup lager beer
3 tablespoons fresh lemon juice
6 garlic cloves, chopped
1 tomato, peeled, seeded, chopped
2 teaspoon fresh chopped thyme

Instructions:

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion, sauté until golden, stirring frequently, about 15 minutes. Season with salt and pepper,

Bring milk and grits to boil in heavy medium saucepan, whisking constantly. Reduce heat and simmer until tender, stirring frequently, about 5 minutes. Mix in cream and 2 tablespoons butter.Season to taste with salt and pepper.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add shrimp and sauté 1 minute. Add beer, lemon juice, and garlic; simmer until shrimp is just opaque in center and sauce is slightly reduced, about 2 minutes. Mix in tomato, thyme, and remaining 2 tablespoons butter. Season to taste with salt and pepper.

Divide grits among 4 plates. Top with onion, then shrimp and sauce.

 

GRILLED BORICUA CHICKEN WINGS

I like grilled chicken wings, as you can view in my post of 09/04/18, where I grilled chicken wings Asian style. Today I’m preparing what I call Boricua Chicken Wings. And it’s one of the most delicious and easiest way to prepare chicken  on the grill. I call it “Boricua “style since it uses the spices and ingredients most common to Nuyorican cooking.  It has a decidedly Latino flavor. So, the season is back, prep up the grill, and enjoy.

GRILLED BORICUA CHICKEN WINGS

Ingredients:

2 pounds chicken wings
3 tablespoons olive oil
Salt and black ground pepper to taste
1 tablespoon dried oregano
1 teaspoon garlic powder

Instructions:

  1. Wash chicken wings under running water and pat dry with paper towels.
  2.  Place wings in a large bowl. Add the rest of ingredients, and mix well. Transfer wings to a large zip-lock bag and refrigerate for at least 2 hours or, better yet, overnight.
  3. Start a charcoal or gas grill, and preheat. Fire should be moderately hot and rack should be about 6 inches from source of heat. Place wings on grill and cook for about 10-15 minutes on each side. Remove from heat and serve immediately.
    Yield: 4 servings or more.

ANGEL HAIR PASTA WITH CLAMS AND CAVIAR

I am a fan of what I call hearty pasta, the manly-man pastas, like bucatini, fetuccine, perciatelli,  as opposed to the girly-man pastas, like angel hair. If this sounds misogynistic, I apologize.  My wife is the opposite. She prefers small, fine string pasta; and recently she bought home some angel hair nests. This was new to me. Usually when I come across pasta nests, it’s tagliatelle, another one of my favorites. But, since, it was angel hair for dinner, I had to come up with an appropriate recipe.  We had some canned minced clams on hand, and caviar.  So, I thought, why not whip up something with those ingredients?  And the result is the recipe given. This can be a dish for a special occasion, since it includes caviar.  Want to be fancy about it, you can tell your friends you’re serving Capelli d’ Angelo con Vongole e Caviar.  That should impress your neighbors.

Note that dried, package pasta is always available, but if you can get a hold of fresh angel hair, that’s prefered. Also, the dish calls for black lumpfish caviar; but if you can get sevruga caviar, it’s even better.

ANGEL HAIR PASTA WITH CLAMS AND CAVIAR

Ingredients:

4 (6.5 oz) cans chopped or minced clams, drained
Juice of ½ lemon
4 tablespoons butter
4 fresh tarragon sprigs, stripped and chopped or 1 teaspoon dried
½ cup heavy cream
6 tablespoons dry white wine
1 pound angel hair pasta (if you can find fresh, even better)
Ground black pepper to taste
3 teaspoons black lumpfish caviar

Instructions:

  1.  In a small bowl, combine the minced clams with  the lemon juice.  Melt butter in a large skillet or fry pan, add the clams and tarragon and stir over medium-high heat for a few seconds. Add the cream and stir for few seconds more. Pour in the wine, and season with pepper. Lower heat and simmer for 2 minutes. Remove from heat and cover.
  2.  Cook pasta according to package directions. Drain, reserving a few spoonfuls of the cooking water. Add the clam sauce to the pasta, along with a little of the reserved water, and toss to combine. Place in a warmed serving bowl, sprinkle with the caviar, and enjoy.
    Yield:  4 servings.

 

ROSEMARY-CITRUS SALMON AND ASPARAGUS

I belong to a wine club, Laithwaite’s Wines. The recipe given came about because of them. In my last order, I received a Pinot Noir (Purple Owl Pinot Noir 2017). This pinot has everything I like about this grape. It has a ripe berry aroma, and a taste of fresh raspberry, with a hint of cinnamon that lingers in a long, silky finish. A perfect Pinot Noir. More intriguing was the food pairing recommendation: rosemary-citrus salmon with asparagus. Normally, the pairing for salmon is full-bodied whites, such as a White Burgundy, or Voignier, White Rioja, or even an oak-aged Chardonnay.  In my experience there are some red wines that go well with fish such a lightly chilled Barbera, Valpolicella, or Beaujolais.   But a red Pinot Noir?

I decided to give it a try. Well, the salmon matched perfectly  with the wine. Now, if you don’t have access to the Purple Owl Pinot Noir, any good pinot will do, preferably from California.  But one from the Burgundy region, or Argentina, Chile, and even South Africa will do just as well. So, defy convention, have a red wine with fish for a change. And the recipe itself ain’t that bad.

ROSEMARY-CITRUS SALMON AND ASPARAGUS

Ingredients:

1 to-2 pounds fish fillets, whole or 4 individual fillets
Juice of 1 lemon
2 tablespoons melted butter
3-4 fresh rosemary sprigs (about 3 tablespoons), chopped, or 2 teaspoons dried
Bunch (about 1 pound) green asparagus

Instructions:

  1. Preheat oven to 400 degrees F.
  2.  Rinse fillet (or fillets) under cold running water and pat dry with paper towels. Place fillet on a large sheet of aluminum foil.
  3. In a small cup, combine lemon juice and butter. Pour and rub over fillets. Then sprinkle  with chopped rosemary. Place in oven and cook 15-20 minutes depending on size of fish. When it flakes easily with a fork, it’s done.
  4.  Meanwhile, rinse the asparagus and pat dry. Trim the ends of the asparagus. If the spears are thick,  trim them lightly with a vegetable peeler. Place asparagus in a the top part of a steamer pan, and steam for 5 to 10 minutes depending on thickness, or until tender. If you do not have a steamer, you can use a steamer basket inside a large pot.
  5.  Serve the salmon fillet (or fillets) garnished with the asparagus.
    Yield: 4 servings.

 

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