Oswald Rivera

Author | Warrior | Teacher

Author: Oswald Rivera (page 1 of 54)

BLACK-EYED PEAS WITH SAUSAGE

About the only time we have black-eyed peas is on New Year’s Day when we cook them with rice. It’s a dish called Hoppin’ John, and it’s a southern favorite. Other than that, we seldom cook these suckers. Well, I recently found some on hand. … Read more...

BROCCOLI STUFFED POTATOES

This is one of my favorite stuffed potato recipes. And it makes a great vegetarian dinner. Yes, it’s potatoes with broccoli. Okay, I hear the moans and groan. Broccoli? Yeah, that maligned vegetable that all kids (and some grownups) hate. I am old enough to recall when George Herbert Walker Bush, the first Bush to occupy the White House, famously (or infamously) declared, “I hate Broccoli.” Sorry, Mr.… Read more...

BRAISED LAMB SHANKS ASIAN STYLE

This is what you would call a fusion dish. It’s my own idea. We had some lamb shanks, and I considered, why not try a different cooking method? I usually prepared lamb shanks the traditional way: coated in seasoned flour, browned in  oil, then cooked in a pot or Dutch oven with vegetables and liquids like bouillon and red wine, or marinara sauce.… Read more...

FISH FILLETS WITH LEMON AND THYME DRESSING

For this dish you can use fish fillets or 4 fish steaks. It’s a simple recipe of fish in a lemon-thyme dressing, or sauce. The fish can be any firmed flesh white fillets such as haddock, cod, perch, turbot, sea bass, grouper, tilapia, snapper, whatever you can find.… Read more...

EGGPLANT PROVENCAL

This is the easiest eggplant dish to make. It’s called Eggplant Provençal. But, back on the block, when my mother made it, to us it was simply Berenjena con Tomates,  eggplant with tomatoes. Little did we know that we were preparing something out of French classical cuisine. … Read more...

BEEF AND TOMATOES IN OYSTER SAUCE

Chinese cuisine is so vast and all encompassing that I’m always on the lookout for good recipes that define it’s cooking. This recipe is from Daughter of Heaven – A Memoir with Earthy Recipes by Leslie Li (Arcade Publishing). The book features Ms.… Read more...

BACALAO GUISADO – Stewed Codfish

At one time, dried salt cod was a popular food worldwide. It was a common staple throughout the Mediterranean basin. It was well represented in Spanish, Greek and French cuisines; but it was also integral to the native cooking of places as far flung as India and Canada.… Read more...

HONEY-LIME GLAZED SALMON

This is a recipe that will provide a great dinner in minutes. And, if you like salmon, you’ll love this sucker.  Honey-Lime Glazed Salmon provides fillets with a flavor all its own. Glossy and sweet-tart, it’s a memorable dish. And if you like it spicy, you can add a teaspoon of chili powder to the honey-lime glaze and still wow your guests and family.… Read more...

LAMB CHOPS WITH GRAVY

This recipe came about because of the leftover gravy we had from the Thanksgiving turkey. We had some loin chops on hand and decided to cook them in the gravy. Now, this recipe can work as we did it, with leftover gravy.… Read more...

SEEKH KABAB

Years ago I acquired an Indian cookbook that had a recipe for Shish Kabob. They called it Seekh Kabab. I’ve been a fan of skewered meats since I can remember, so I tried the recipe. Problem was it didn’t work. It called for lamb mixed with spices to be threaded onto skewers and grilled.… Read more...

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