Oswald Rivera

Author | Warrior | Teacher

Author: Oswald Rivera (page 1 of 52)

ROAST BREAST OF TURKEY

Roast Breasts of Turkey could be considered that special meal just like the Sunday roast that everyone enjoys. And it’s easy to cook. You probably have all the ingredients needed in your cupboard at this very moment. Back in Spanish Harlem, our family served this dish with yellow rice.… Read more...

ARROZ CON CHORIZO (Rice and Sausage)

One of our favorite dishes is Arroz con Chorizo, or Rice and Sausage. The sausage usually entails chorizo, the Spanish pork sausage most common to Puerto Rican cuisine. But for this dish you can use any preferred sausage be it beef, pork, chicken or turkey.… Read more...

ROASTED SCALLOPS WITH LEEKS, PEPPERS AND OLIVES

Scallops are a favorite in our clan. Normally, we just pan-sear them in a little olive oil, adding salt, pepper and oregano. Back on the block we usually served it over steamed rice. Recently I decided to try baking the suckers.… Read more...

LAMB CHOPS ITALIAN STYLE

On my mother’s side, the heritage is Italian. In fact, my crazy Uncle Phillip once made it his mission to track down the Italian connection and he discovered that the Bizardi’s, my mother’s maiden name, hailed from Brindisi in Southern Italy.… Read more...

NIU JOU SUNG (Chopped Beef with Peas)

I call this recipe “Asian Picadillo” because it’s so similar to the Picadillo dish so popular in Latino cooking. Picadillo, to us, is mainly stir fried ground beef with tomatoes, olives, raisins, pepper, salt and oregano. And, yes, sometimes we do add peas to it as in Niu Jou Sung (Chopped Beef with Peas).… Read more...

TRI-TIP STEAK

This recipe came about because of the wine club I belong to. It’s Laithwaite’s Wine. It’s because of them than I can afford to drink premium wines. One of them is Tri-Tip Malbec from Lodi, California. Now, Malbec is normally associated with Argentina, where it is the star varietal.… Read more...

ARISTA OF PORK AND BEANS

Arista of Pork and Beans is the classic dish of Tuscany. It is made, traditionally, with pork loin. One can also use pork shoulder. My version is made with pork shank. In fact, there’s a theory that arista, in Latin, means upper part, possibly referring to pork shank, or upper part of the pig.… Read more...

FRIED GREEN TOMATOES

This is my wife, Holly’s, Fried Green Tomatoes recipe. It’s her family recipe that she had frequently while growing up in Southern Indiana. It’s a hearty, simple no frills version that I’ve gown to love.  The only thing I’ve added is oregano; and I’ve combined olive oil, canola oil and butter for the frying rather than just frying it in Crisco as in the old days.… Read more...

WILD MUSHROOM SAUTE

I want to the local farmer’s market and I came across a species of mushroom I’m not familiar with: ouster mushrooms. Pleurotus ostreatus, also known as pearl oyster mushrooms and tree oyster mushrooms are very popular in Chinese, Japaneses and Korean cuisine.… Read more...

SHERRY BAKED PEARS

I have a friend who has a pear tree. And every year around this time I go to his place and collect a many pears as I can. I do this because every years I make pear schnapps. It’s become a tradition in our family.… Read more...

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