Oswald Rivera

Author, Warrior, and Teacher

Tag: #foodie

CORDER0 SALTEADO (Stir-Fried lamb or Lamb Stir-Fry)

November 13, 2025 / / 0 Comments

As you can see in the title above, this recipe is simply, Stir-fried Lamb or Lamb Stir-Fry. The nomenclature I leave up to you. Or you can call it Carne Salteada (Stir-Fried Meat) since you can use beef, pork turkey or chicken instead of ground lamb for the dish. So, why did we use ground lamb? Because that’s what we had on hand. This comes from experience. Back on the block in Spanish Harlem, when times were lean, we had to go with what was available. I figure, given today’s economy and the Mad Man in the White House cutting off all benefits to working folks so he can procure tax cuts for his billionaire friends, you get what I mean by “lean times.”. So, we have to be innovative in terms of our foodstuff.  Enough of my irrational ravings. Just give this one a try. It goes great, as we served it, with rigatoni; but you can substitute rice, couscous or your favorite grain. With a good loaf of crusty bread and a good red wine (or white) you’ll have a banquet.

Note that in this recipe we used a condiment common to Nuyorican cuisine. This is sazón, an ingredient that enhances flavor and gives color to any dish (except dessert). Goya make a good one. But there are other brands out there like Spice Supreme, which makes one they call Sazón Everything, or Badia Sazón Tropical. Whichever you use will be okay. Mainly it’s a mix of coriander and annatto seeds. For the record, annatto seeds come from the achiote tree and are used as both a natural food coloring and a spice. They impart a yellow- orange to red color to foods and have a mild, earthy, and slightly peppery flavor.

CORDERO SALTEADO
(Stir-Fried Lamb)

Ingredients:

3 tablespoons olive oil
1 pound ground lamb
1 medium potato, washed and cut into small bite-sized pieces (do not peel)
Salt and ground black pepper to taste
¼ teaspoon chives
¼ teaspoon herbes de provence
1 packet sasόn
¾ cup water
1 teaspoon cornstarch

Instructions:

  1. Heat olive oil in a large skillet or frypan.
  2. Add ground lambs and stir-fry until lamb is evenly browned and no pink remains, about 6 minutes.
  3. Stir in potato, salt, pepper, chives, herbes de provence and packet of sazón.
  4. Add water mixed with cornstarch. Stir to combine, lower heat and simmer until lamb is done and potato pieces are tender, about 10 minutes more.
    Yield: 4 servings.

PARSNIP STIR-FRY

November 11, 2025 / / 0 Comments

It’s wintertime here in the northeast, and if you’re seeking vegetables, you have to go with what you’re got. So, I came across parsnips in the local market. For the record, I normally do not cook parsnips. I do know that it’s a comestible you either love or hate. But it’s a winner—if it is done properly.  Like the way we did it, in a sauce.

I decided to stir-fry the bunch of parsnips I got. Parsnips can also be boiled or roasted. But, to me, stir-frying brings out its natural flavor. They become sweet and delicious when prepared this way. And we served them with bucatini, a hardy string pasta. But you can use spaghetti, or tubular pasta like macaroni or penne. Or skip the pasta and use rice, or couscous. Whatever you decide, you can’t go wrong with this marvelous root vegetable. Also, I added raisins to this recipe. That gives parsnips an added dimension that enliven the taste buds.

Note that there are about 4 medium parsnips in a pound. Thus, to be on the safe side, figured two pounds should be enough for a dinner of 4-6 people. Again, use your judgment and common sense. Do not be troubled, the recipe will come out delicious and memorable. Even those who hate parsnips, and by that I mean kids, will come out loving this dish.

PARSNIP STIR-FRY

Ingredients:

2 pounds parsnips (about 8 medium-sized to large parsnips)
3 tablespoons olive oil
2 cloves garlic, peeled and finely minced
1 cup water or broth (either chicken or beef, your choice)
Salt to taste
¼ teaspoon dried oregano
¼ ground coriander
¼  teaspoon turmeric
1 teaspoon black raisins

Instructions:

  1. Peel parsnips and slice into bite-sized pieces, either rounds or matchsticks, you’re choice. Be aware that rounds will take longer to cook, where matchsticks will be done sooner.
  2. Heat olive oil over medium-high heat in a large fry pan or skillet.
  3. Add Parsnips and garlic, and stir-fry until parsnips are slightly browned, about 2-3 minutes.
  4. Add water or broth, salt, oregano, coriander, turmeric and raisins. Cover, lower heat and simmer until parsnip’s are soft and caramelized, about 5-7 minutes. This is where their juices and sweetness will become apparent. Also, while cooking, you can add a little more water, mixed with cornstarch, if the sauce is too thin.
    Yield: 4-6 servings

 

BÓCOLI CON CURRY (Curried Broccoli)

November 6, 2025 / / 0 Comments

Recently I had some vegetarian friends over for dinner. Being a meat eater, I asked myself, “What the hell do I do now?” Luckily, I had some broccoli on hand and then I thought, how about how about doing a curry sauce with it? Thus, was born Brócoli con Curry, or Curried Broccoli. Think of it as a new take on Nuyorican cuisine. Let me add that the perfect accompaniment to this dish is rice; but you can substitute couscous, quinoa or pasta, either tubular like penne or string like spaghetti or linguini. The choice is endless. I think you’re gonna like this one.

BRÓCOLI CON CURRY
(Curried Broccoli)

Ingredients:

1 medium to large head of broccoli, about 2 pounds (can use frozen if can’t find fresh)
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1½ cups broth or water
1 teaspoon curry powder (or more to taste)

Instructions:

  1. Rinse broccoli under cold running water and pat dry with paper towels. Cut into florets.
  2. Heat oil in large skillet or frypan over medium -high heat
  3.  Add onion and garlic and stir-fry until onion is soft and translucent.
  4.  Mix water with curry powder and add to broccoli. Stir to mix, cover, lower heat and cook until broccoli is tender, about 7 minutes.
    Yield: 4-6 servings.

MEAT WITH PEAS (Keema Matar)

November 3, 2025 / / 0 Comments

 

This is an Indian dish I discovered years ago, and it still strikes my fancy. Though Nuyorican cuisine is a what I’ve always known; I am also partial to Indian cooking. The host of spices and condiments in the cuisine intrigue me. When I first discovered it, it was nothing like what we prepared back in Spanish Harlem. It has its own pedigreed and style. As you will see in this dish. Simple enough, at its basic it’s just ground meat combined with peas. The meat can be anything you favor or have on hand. Traditionally, it’s ground beef. But you can use ground pork, as we did this time, or it could be ground lamb. Simple, economical and delicious. And it goes great with rice, couscous, quinoa or even pasta. This entrée covers all basis. So, be adventurous and amaze and delight friends and family with this one.

MEAT WITH PEAS
(Keema Matar)

Ingredients:

3 tablespoons olive oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound ground pork (can substitute beef or lamb)
½ teaspoon garam masala
½ teaspoon ground ginger
½ teaspoon ground turmeric
¾ teaspoon chili powder or more to taste
Salt to taste
1 (8 oz.) can tomato sauce
8 oz, (1½) cups frozen green peas

  1. Heat the oil over medium-high in a large skillet or frypan. Add onions and garlic and stir-fry until onion is soft and translucent.
  2. Add meat and continue to fry until meat is brown, stirring frequently.
  3.  Stir in spices and salt.
  4.  Add tomato sauce and peas. Cove, lower heat and cook until meat is tender, about 10 minutes. Note that, if for some reason, the sauce starts to dry out, you can always add a little water to the sauce.
    Yield: 4 servings.

 

SALMON AL VAPOR (Steamed Salmon)

October 29, 2025 / / 0 Comments

 

Steaming is a great a deficient way to cook food. Following that vein, today we give you Steamed Salmon. And it’s not as difficult as it seems.  If you have a regulate streamer, then it’s a cinch. Same if you have a bamboo steamer, again no problem. This also works well with a wok. But what if you don’t have a steamer or a wok? Then we improvise. Simple, take a big pan or kettle, place an 8-ounce can of tomato sauce in the bottom of it, fill it up with water until it reaches the height of the can, place the salmon fillets on a dish atop the tomato can, bring to boil, cover and cook until the salmon fillets are done.  Salmon fillets usually take 7-10 minutes to cook depending upon the size and thickness the fillets.  Check for doneness. If it flakes easily, then the fillet is done. This dish goes great with boiled rice, couscous, quinoa or your favorite pasta product, such as orzo or penner. We felt adventurous so we paired it with French fries. Again, it’s your show, so use whatever works.

That’s it. Try something new today: Steam rather than frying your fish. It’s a healthier choice I’m told, and just as delicious. Enjoy.

Ingredients:

4 salmon fish fillets, about 6-ounce each
¾ teaspoon garlic powder
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 tablespoons white wine (dry or sweet, your choice)
4 tablespoons butter

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels.
  2. Season thoroughly on both sides with garlic powder, salt, pepper and oregano.
  3. Arrange on a plate, drizzle wine over fillets. Place fillets in steamer. Fill steamer with water, bring to a boil, cover and stream 7-10 minutes until fillets are done (they should flake easily with a fork).
    Yield: 4 servings.

LENTEJAS CON SALCHICHA

October 20, 2025 / / 0 Comments

This recipe combines two Nuyorican favorites: lentils and sausage. Now, the lentils can be brown, green or red lentils. In terms of the sausage, it can be beef, turkey, smoked or Italian sausage. Even the Vienna sausage out of the can cane be used. We don’t stand on formality here. Some folks prefer Spanish chorizo sausage common to our cuisine. And normally that would be our preference. Except that we had a package of chicken sausage links on hand, and we went with that. Also, for this recipe we used brown lentils which, depending on how old they are, will take 30 to 40 minutes to cook. Red lentils cook fast, maybe simmering 10 minutes or so in water. Green lentils take about 15-20 to cook at a slow simmer. Just use the taste test. That is, they should be tender with a slight crunchiness but not mushy.

When cooking with sausage note that some variety of sausage comes with a casing that has to be removed before cooking. To do this, make a cut along the sausage with a knife, peel off the casing and then slice the meat.

Normally with this dish, we would serve it with boiled rice.  This time around we paired it with wild rice which is not a true rice. It is a native North American grain. You can also pair it with couscous, quinoa or a small pasta such as orzo or radiatori. Even on its own, Lentejas con Salchicha makes for a great dinner.

LENTEJAS CON SALCHICHA
(Lentils with Sausage)

Ingredients:

1½ cups dried brown lentils (can use green or red lentils, see above)
4 cups water or broth
1 bay leaf
1 (12 -16 ounce) package sausage, cut diagonally into ¼-inch slices
3 tablespoons olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 (8-oz) can tomato sauce
Salt and ground black pepper to taste
¾ teaspoon dried oregano

Instructions:

  1. Rince lentils in a fine-mesh strainer under cold, running water.
  2. Place lentils to a medium-sized saucepan. Add water or broth plus bay leaf. Bring the liquid to a rolling boil over high heat. Immediately reduce the heat to a very gentle simmer and cover. Cook until tender (30-40 minutes). If using red or green lentils, see above.
  3.  While lentils are cooking, heat olive oil over medium-high heat in a fry pan or skillet. Add onion and garlic and sauté until onion is soft and translucent.
  4. Add sausage and cook over medium heat until browned on all sides.
  5.  Add tomato sauce, stir to combine, cover and simmer on low heat for 10 minutes.
  6. Drain any excess liquid from the lentils. Stir in the sausage with the tomato sauce. Serve over rice, pasta or favorite grain.
    Yield: 4-6 servings.

 

Cordera con Achiote (Lamb with Achiote)

October 14, 2025 / / 0 Comments

This dish is a favorite both back on the Island, and for Nuyoricans on the mainland. The main ingredient is Achiote, or ground annatto seeds.  So, what the hell is Achiote? What’s this annatto business? Well, annatto seeds are small, brick red seeds from the tropical achiote tree used as a natural food coloring and flavoring in Caribbean, Mexican and Filipino cuisine. In our cooking, they impart a yellow to deep orange color and a mild, and peppery flavor to dishes like rice and meat. The seeds can also be ground into a powder or paste. We mixed it with olive oil to enhance food and give it color, as we did it with lamb in this recipe. Paired with rice, potatoes or pasta, or, as we did it, with couscous. it makes for a delicious and memorable meal. 

Nore that for this recipe, 4 lamb chops give you 2 servings. You can double the recipe for 4 servings if desired. Le me add that today achiote can be found in most supermarkets, or specialty stores, either in seeds or ground powder form.

CORDERA CON ACHIOTE
(Lamb with Achiote)

Ingredients:

4 lamb loin or rid chops (1-inch thick)
Salt and ground black pepper to taste
¼ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon achiote (or more to taste)
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons white wine (dry or sweet, your choice)

Instructions:

  1. Season chops thoroughly on both side with salt, pepper, oregano. garlic powder and achiote.
  2. Hest olive oil in a pan or skillet (we prefer cast iron) over moderate-high heat. Add chops and cook for 3-4 minutes on each side.
  3.  Add butter and, as it melts, spoon it over each of the lamb chops for about 5 minutes.
  4.  Sprinkle wine over chops. Turn heat to high and sizzle chops with the wine until evaporated.
  5.  Remove chops from pan and serve.
    Yield: 4 servings.

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