Oswald Rivera

Author | Warrior | Teacher

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GRILLED PORK CHOPS WITH GARLICKY FRUIT SAUCE

This is my favorite grilled pork chop dish. Why? Simply because it can include a fruit spread, jelly or jam—whatever you have in the fridge to give it a sweet touch. That, combined with the garlic (and we love garlic), makes it divine.… Read more...

MUSSELS CHINOISE

The most common way to cook mussels is simply, after cleaning the suckers, place in a pan, add a splash of water (or white wine or broth), bring to a boil, cover with a lid and cook for 5 minutes.  Stir the mussels and check to see if they have open, and serve.… Read more...

SMOKEY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH Relish

This is a recipe for grilling steak that I got from Bobby Flay’s cookbook, “Grilling for Life.” I’m always on the lookout for a good grilling dish. This one fits the bill. It’s got avocado, chilies, oregano, cilantro, the works.  While the  gill is hot, and you need a unique option, this it it.… Read more...

PUERTO RICAN FRITTATA

As we all know, a frittata is a type of omelette. It derives from the Italian word friggere, which means “fried.” In Spanish it would be frito. So I started thinking? How about a fritata with all the ingredients native to Puerto Rican cuisine?… Read more...

INSIDE-OUT CHEESEBURGER

This recipe renders the prefect cheeseburger for grilling. When grilling outdoors (or indoors, for that matter), cheeseburgers are a must for most of us. Place the burger on the grill, cook for a minute or so, add a slice of cheese and cook until it melts.… Read more...

CAPRESE SALAD

Caprese Salad is a popular Italian salad made with mozzarella, tomatoes, basil, salt and olive oil. It sometimes contains arugula. The following recipe is my adaptation which has loose leaf lettuce rather than arugula. I happened to have loose lettuce on hand and used that.… Read more...

STEAMED FISH FILLETS – NUYORICAN STYLE

The only steamed fish I’m familiar with are steamed sea-bass, very popular in Cantonese cuisine; and ginger steamed fish. Both are Asian dishes, where steamed fish, usually whole (with the head intact) is a very common method of preparing seafood. Then I started thinking, why not a steamed fish dish replete with spices and herbs common to Puerto Rican cooking?… Read more...

FARRO AND CHICKPEA SALAD

Farro is a nutritious grain that, as of late, has gained in popularity in the U.S. Nutrition experts claim that this grain goes back 20,000 years to early Mesopotamia, the cradle of civilization. That’s quite a pedigree. What I like about farro, which is very popular in Italian cuisine, is its nutty flavor, and it has a chewy texture, somewhat like rice.… Read more...

BLUEBERRY-CUCUMBER-FETA SALAD

I’ve never been a fan of fruit salads—until I came across this one. Where I got it from, I have no idea. But it was another hot day, and the thought of heating up the stove for a meal, was just unthinkable.… Read more...

GRILLED CHUCK ROAST

For the 4th of July barbecue I decided to do a chuck roast on the grill.  Now, you may be saying, “Grill a roast? Isn’t that  a contradiction in terms?” Well, not at all.  If you go by common definitions, grilling is a fast cooking method that gives meat its brown charred color.… Read more...

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