Oswald Rivera

Author | Warrior | Teacher

Category: all (page 1 of 33)

POTATOES ROMANOFF

How about eating like a czar tonight? Literally eating like a czar. That’s where Potatoes Romanoff comes in. Think of a dish that’s sinfully delicious; a side offering that will eclipse everything else. Forget about mashed potatoes or potato salad. This is the epitome of it all.… Read more...

PASTA WITH SAUSAGE

For a pasta freak like myself, this is one of the easiest (and moist economical) dishes to prepare. And it’s quick and delicious. Think of the nerdy Sheldon on the comedy series The Big Bang, where he always rhapsodizes about his mom’s real “Eyetalian” spaghetti and franks dinner.… Read more...

PORK CHOPS HORTENSE

Back when I was a young man, a hundred years ago, I stared collecting recipes. Up to that time my purview had been Caribbean cooking. Then I started expanding my palate and repertoire. On of the earliest recipes I collected was the one given below.… Read more...

MEMORIES OF CONGEE

Back in my wild and misspent youth, one of the most memorable characters I use to hang out with was a beautiful person named Eddie. He was Chinese, and  was the center of a group whom we termed, The Gang of Four.… Read more...

CAMARONES CON AJO (Shrimps with Garlic)

Back on 110th Street and Lexington Avenue, this was a most popular dish. If you like shrimps and garlic (which Nuyoricans love), this was a favorite. Imagine my amazement, years later, when I discovered that the self-same dish was a traditional tapas plate popular in Spain.… Read more...

LEBANESE DELIGHTS

One of my interests as of late is Lebanese cooking. Lebanon is a small country on the shores of the Mediterranean, which recently has been at the center of Middle Eastern conflicts because of its borders with Syria and Israel. The first time I heard about Lebanon was in the late 50s in the then popular Danny Thomas show.… Read more...

POACHED FISH FILLETS WITH LEMON-BUTTER SAUCE

Of all the seafood dishes out there, the easiest to prepare, to my mind, is poached fish fillets, be it cod, perch, turbot, or any firm fleshed fish. It even works with blue fish fillets. It is the easiest of all creations.… Read more...

BIFTEC AL SARTEN (Skillet Steak)

Back on 11/10/17 I posted a dish, Higado al Sarten (Sauteéd Liver).  It was just liver (which I like—but many people do not) sautéed in a skillet. Hence the “al sartén” appellation.  This time, it’s Biftec al Sartén or, simply, Skillet Streak.… Read more...

ESCALOPES CON AJO (Scallops with Garlic)

 

This is one of those recipes where the wording and translation is a bummer. In our family, we loved scallops, and our favored way of cooking them was simply sautéed with garlic. We called it Escalopes con Ajo. It makes sense, “scallops,” escalopes.Read more...

JAMON AL VIDRIANO (Glazed Ham Steak)

Go online and you’ll find all kinds of recipes for cooking ham steak. Now, I’m not talking about a ham roast where you bake a canned boned ham; but a ham steak, which is just a slice from a whole piece of ham which is used for roasting.… Read more...

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