Oswald Rivera

Author, Teacher, Warrior .

Category: all (page 1 of 26)

STEAK SALAD

Summertime is salad time. But one gets tired of the usual greens topped with dressing. So, how ’bout a steal salad? That’s right: a Steak Salad. If you like steak and who doesn’t? (Unless your a vegan). And if you like salads, this is tailor-made.… Read more...

MUSHROOMS AND SAUSAGE

Two of my favorite edibles are mushrooms and sausage. So why not combine the two?  And here it is, the dish given below. I added a sweet note by adding raisins and, instead of the usual dry wine as a stock, I decided on a sweet wine: it could be sweet sherry or even muscatel.… Read more...

CHULETAS A LA PARRILLA – GRILLED PORK CHOPS

This is the Nuyorican way of grilling pork chops. Grilling season  inspires us in the myriad ways of cooking meat. In this one we use the spices traditional to criollo cooking.  For the recipe given you can use bone-in pork chops or loin pork chops.… Read more...

Pegao–Crusty Rice

We Puerto Ricans have a love affair with rice. It is the main standby dish in our culture. There’s a reason why rice became so ubiquitous in our cooking. Rice was introduced to Puerto Rico by the Spaniards. It became the main meal during the Spanish occupation simply because it was relatively cheap to buy.… Read more...

Biftec con Romero y Límon

 A reader of ours, Yvonne Ortiz, recently sent me an email, “What happened to the Rican recipes???” Good question. She has a point. As of late I haven’t posted that many “‘rican” recipes.” Apart from my novels, I wrote one of the first Puerto Rican cookbooks of the modern era, Puerto Rican Cuisine in America.… Read more...

SHRIMP AND GRITS

Two edibles I love are shrimp and grits. Normally we have them as separate dishes: shrimp for lunch or dinner, and grits for breakfast. What if we combined the too? In that vein, I’m told shrimp and grits is a popular dish down south.… Read more...

Pappa al Pomodoro

Spring is upon us and that means that soon we’ll enjoy fresh, lush tomatoes denied to us in winter—unless you want to take a chance on those tasteless cellophane-wrapped things found in supermarkets. In fact, they taste like the cellophane they’re wrapped in.… Read more...

Pork Chops Al Pastor

A dear friend from Florida recently sent me a publication that promotes the American pork industry. The publication, Pork Checkoff Report (Spring 2017), highlighted a recipe, Pork Chops al Pastor with Chipotle Marinade, that garnered my interest. I come from a Hispanic culture that consumes a lot of pork dishes.… Read more...

Cast-Iron Steak

To this day, my favorite cooking utensil is cast iron. I know, it has fallen out of favor in recent times due to the proliferation of Teflon and other non-stick appliances. I can understand the convenience of quick cleaning of a pot or pan.… Read more...

Easter Lamb (with Pineapple)

Here we are again, the Easter Holidays. Time to break out the big Easter ham or, in our case, the lamb. In our family, lamb was it for this particular occasion. It was made Puerto Rican style with lots of spices so that it tasted more like pork than anything else (we did the same thing with the Thanksgiving turkey).… Read more...

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