Oswald Rivera

Author | Warrior | Teacher

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POACHED SALMON WITH GINGER-MUSTARD SAUCE

We had promised a close friend a salmon dinner. So, I thought, we could just bake or broil the salmon, in this case, fillets, in butter. But, why not give it that extra oomph with a ginger-mustard sauce? This is a recipe that I came across years ago, and I can’t remember where.… Read more...

WILD BOAR ROAST

I was in the supermarket the other day and came across something I’ve never encountered before: a wild boar roast. Now, I’ve seen these critters on the National Geographic channel; but I had never cooked one. I thought, this is my chance.… Read more...

COQ AU VIN

Once in a while I like to indulge in classic cooking. By that I mean French Continental fare. Coq au Vin is in that vein. , A French stew where chicken is braised in red wine to yield a  rich sauce filled with mushrooms and small pearl onions.… Read more...

POTATO HASH

This winter has been a time to try men’s (and women’s) souls. At least in the northeast. We’ve been beset by snow, rain, sleet, you name it. So, a stick-to-the-ribs rendition is needed. And that is Potato Hash. Now, who among you, does not love potato hash?… Read more...

SAUSAGE AND ONIONS

This recipe came about by chance (like most great recipes do). Some friends gave us a pack of sausages to try out. It was VT99 Blue Cheese sausage from Jasper Hill Farm in Vermont. We’ve had Jasper Hill meats before, but not their sausage product.… Read more...

LINGUINI WITH LEMON, BASIL AND SCALLOPS

This is a pretty simple dish where you can use any string pasta, be it  angel hair, bucatini, spaghetti, and not just the linguini mentioned.  It calls for three simple ingredients: scallops, lemon and basil. Think of it as a variation of pasta with white clams sauce.… Read more...

SALMON IN WINE-BUTTER SAUCE

This is one of the easiest recipes I know for making salmon fillets. As we know, salmon can be steamed, baked or broil.  Normally, I just season it, drizzle it with lemon juice and butter and cook it the oven. Quick and no mess. … Read more...

CURRIED VEAL

This recipe comes to us by way of Jamaica, where curry has been an ingredient in the cuisine since the 1800s. Think of such dishes as Curry Goat and Curry Chicken. We Nuyoricans have adopted and followed up on it with today’s dish, Ternera con Pollo de Curry, or Curried Veal.… Read more...

NETTY’S FLUFFY EGGS

And so it happened that we discovered the tastiest, fluffy egg recipe in a long time in of all places, Fort Worth, Indiana. Let’s start at the beginning. We recently spent some days with my sister-in-law and her husband, Don, in the Midwest.… Read more...

PUERTO RICAN TURKEY STUFFING

Thanksgiving is around the corner again. Turkey time! But, as we all know, it’s the stuffing that makes the bird memorable. If the stuffing sucks, so does everything else. Thus I’m again posting a recipe that I did on 2013 for Thanksgiving.… Read more...

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