Oswald Rivera

Author | Warrior | Teacher

Category: all (page 1 of 32)

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...

CHICKEN WITH OLIVES MEXICAN-STYLE

This recipe came about because my wife presented me with a bottle of Minervois, a famed wine from the Languedoc-Rousillon wine region in France. The bottle is a blend of 60% Syrah grape and 40% Grenache. This particular wine is delightfully aromatic with a violet-tinged nose of black fruit and spice; and rich with prune and cinnamon flavors.… Read more...

STEAMED PORK PATTY WITH WATER CHESTNUTS AND DRIED CHINESE MUSHROOMS

A while back I came across a book titled Daughters of Heaven—A Memoir with Earthy Recipes by Lesli Li (arcade Publishing, New York). The book reminded me a lot of my own tome, Puerto Rican Cuisine in America, in that it followed the same format: A family saga and coming of age story told through cooking.… Read more...

CHULETAS DE CORNERA CON PAPAS

CHULETAS DE CORNERO CON PAPAS (Broiled lamb Chops with Potatoes)

We Puerto Ricans love spicing up food. It’s in our nature. One of our favorite methods is dried spice rubs. This is a favorite with the old folks and the older generation.… Read more...

BIFTEC CON ADOBO (STEAK WITH ADOBO)

I don’t eat that much red meat. I’m more into seafood, poultry and veggies. But I do love a good steak once in a while, and that’s why I love this recipe. Also, It was very common in our family to marinate meat in order to make it more flavorful.… Read more...

FISH FILLETS WITH CILANTRO

Back on the block, when I was growing up, cilantro was a sometimes exotic ingredient. None of our Anglo friends knew about it. The was the 60’s and 70’s, of course, before the American palette took off when James beard and Julia Child came on the scene.… Read more...

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...

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