Oswald Rivera

Author | Warrior | Teacher

Category: Appetizers (page 1 of 3)

Crab Cakes

Put crab cakes on a restaurant menu, and it’s gonna sell out pretty quick. They’re a favorite all season  long. Crab cakes are actually a type of fish cake popular through out the U.S. The ingredients may vary but every recipe I’ve come across always contain bread crumbs, mayonnaise and eggs.… Read more...

Alcapurrias De Yuca

Alcapurrias De YucaThe American Heritage Dictionary of the English Language describes cassava as a tropical American plant with a starchy root from which tapioca is derived. To us Latinos from the Caribbean, it’s yuka (yoo-ka). Yuka is most commonly served peeled and boiled with a bit of olive oil sprinkled on top.… Read more...

Papas Rellenas – Stuffed Potato Balls

Papas rellenas, or stuffed potato balls, makes a great appetizer or side dish for the Thanksgiving table. Yes, that venerable holiday is upon us again. So how about giving that potato dish a unique take. Tired of the old potato salad?… Read more...

Alcapurrias – Stuffed Green Bananas

In Puerto Rican cuisine the most favorite savory are frituras or fritters, and cuchifritos. These are snacks, side dishes and appetizers that are deep fried. Frituras are fried vegetables, some with meat stuffing, which are mainly for noshing between meals.… Read more...

Potatoes Stuffed with Hummus

This is the easiest appetizer to prepare—short of filling a plate with crackers and cheese. It is simple and delicious. Most everyone likes hummus, the thick spread made from chickpeas and (sometimes) sesame seeds, and which had become very popular worldwide over the last two decades or so.… Read more...

Empanadillas – Stuffed Meat Pies

Empanadillas are a delicacy popular in Nuyorican cooking. Basically, it’s a stuffed meat pie. Cubans have their own version of it, and they call it empanadas. We also have empanadas. But our version differs from the empanadillas in that the ingredients are traditionally wrapped in plantain leaves and then the stuffed empanada is baked in a medium oven.… Read more...

Tostones with Broiled Lamb Chops

Tostones are fried green plantains. Its probably the most popular side dish in Puerto Rican cuisine. It’s also popular in Dominican and Cuban cooking. In our family we have tostones frequently, which reflects our cultural norm. Go to any Caribbean restaurant, and tostones will be on the menu.This is not the first time we’ve featured fried green plantains on this blog.… Read more...

Home Made Fish Nuggets

In recent times our illustrious fast food culture had co-opted fish nuggets. They are now selling like hotcakes in every fast food venue. Problem is, though they may be artificially tasty, they suck in that they are very bad for you health-wise.… Read more...

Papaya Preserve for the Holidays

Back on the block, the favorite dessert for this time of year was, invariably, bread pudding or, as we called it, “Budin.” The rest of the year, our desserts were the usual stuff: tembleque (a coconut based custard) or flan. But, for the holidays, my mother also created a family favorite: Dulce de Lechosa (Papaya Preserve).… Read more...

Duxelles


So you’re asking, What the hell are duxelles? Simple: think of chopped mushrooms cooked in butter with shallots and wine. They’re cousins to stuffed mushrooms. Some describe them as a mushroom confit. Okay, what’s a confit?  Confit is a term for various foods that are coked in oil or sugar and preserved.… Read more...

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