Oswald Rivera

Author | Warrior | Teacher

Category: all (page 1 of 31)

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...

Marinated Portobello Mushrooms With Polenta

The reason for his recipe is that my wife gave me a present: six prized bottles of Brunello Di Montalcino wine. This was treat. Brunello di Moimtalcino is a premium wine made in the town of Montalcino in the Tuscany region of Italy.… Read more...

Concha en Jerez

This is recipe that comes to us via Spain, once considered the mother country in Puerto Rico, when the Spaniards ran the show.  In Spain, Concha en Jerez, simply scallops in sherry, is normally served as part of a tapas ensemble.… Read more...

Steak With Asian Sauce

This recipe is a variation on a common concept: steak with sauce. The great American steak has always been paired with Worcestershire, A1 sauce, barbecue sauce, horseradish, Tabasco sauce, and even Ketchup. So why not an Asian sauce? We have Asian sauces with almost everything: noodles, chicken, rice, veggies.… Read more...

Sliced Turkey with Lemon and Capers

What to do with turkey breasts, specifically skinless turkey breasts? The same thing can be said of chicken breasts. We all know by now that turkey can be a substitute for chicken, especially when one gets tired of chicken all the time.… Read more...

Older posts

© 2017 Oswald Rivera

Theme by Anders NorenUp ↑