Oswald Rivera

Author | Warrior | Teacher

Author: Oswald Rivera (page 1 of 38)

STEAMED PORK PATTY WITH WATER CHESTNUTS AND DRIED CHINESE MUSHROOMS

A while back I came across a book titled Daughters of Heaven—A Memoir with Earthy Recipes by Lesli Li (arcade Publishing, New York). The book reminded me a lot of my own tome, Puerto Rican Cuisine in America, in that it followed the same format: A family saga and coming of age story told through cooking.… Read more...

CHULETAS DE CORNERA CON PAPAS

CHULETAS DE CORNERO CON PAPAS (Broiled lamb Chops with Potatoes)

We Puerto Ricans love spicing up food. It’s in our nature. One of our favorite methods is dried spice rubs. This is a favorite with the old folks and the older generation.… Read more...

BIFTEC CON ADOBO (STEAK WITH ADOBO)

I don’t eat that much red meat. I’m more into seafood, poultry and veggies. But I do love a good steak once in a while, and that’s why I love this recipe. Also, It was very common in our family to marinate meat in order to make it more flavorful.… Read more...

FISH FILLETS WITH CILANTRO

Back on the block, when I was growing up, cilantro was a sometimes exotic ingredient. None of our Anglo friends knew about it. The was the 60’s and 70’s, of course, before the American palette took off when James beard and Julia Child came on the scene.… Read more...

POLLO CON DOMPLINES

 

This is a dish that was beloved in our family. My grandmother would make the best dumplings (domplines). And my Mom would make the fried or roasted chicken. My father, my uncles and I would scarf it up. Sometimes we would have the dish three times a week, it was so tasty.… Read more...

Emergency Ratatouille

We are fortunate in that we have a friend who, during the summer, worked at a local farm stand. This venture was part of a farming complex that sold produce and other items to various businesses. At the end of the season, our buddy presented us with vegetables that had gone unsold.… Read more...

Apple and Date Omelet

This recipe came about through necessity. Recently a friend gave us a bushel of genuine organic farm apples. They’re red apples, that’s all I know, and are delicious. But, after a while, we were scrounging around for ways to cook the things. … Read more...

Higado Al Sarten

Mention liver as a food, and the reaction you’ll invariable get is Aaak! Ugh! Yuck! Liver does that to people. In our family, we loved liver. Still do. Maybe it’s a Rican thing and, yes, in certain circles liver is considered a delicacy.… Read more...

Camarones con Ajo

In our family, back on the block, we called this recipe Camarones con Ajo, or Shrimp with Garlic. It was one of our beloved Uncle Phillip’s favorite dishes. Years later I discovered that this is also a popular Spanish tapas dish, which they call Gambas al Ajillo. … Read more...

Broiled Bread and Brie

In our bailiwick, we like bread and we like brie, the famed French soft farmhouse cheese made from unpasteurized cow’s milk. One of my favorite ways to do brie is just having it like a regular grilled cheese sandwich: top a slice of bread with the brie and place it under the broiler for  a minute or two.… Read more...

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