Oswald Rivera

Author | Warrior | Teacher

Category: Beef (page 1 of 5)

(plus a couple of rabbits)

TOMATO-MEAT SAUCE

Back on the block, the go-to pasta sauce was marinara. You now what I mean, the sauce made with tomatoes, garlic and onions that has graced Italian-American cuisine since time immemorial. So I’m always on the lookout for new and interesting ways to make a tomato sauce.… Read more...

NIU JOU SUNG (Chopped Beef with Peas)

I call this recipe “Asian Picadillo” because it’s so similar to the Picadillo dish so popular in Latino cooking. Picadillo, to us, is mainly stir fried ground beef with tomatoes, olives, raisins, pepper, salt and oregano. And, yes, sometimes we do add peas to it as in Niu Jou Sung (Chopped Beef with Peas).… Read more...

TRI-TIP STEAK

This recipe came about because of the wine club I belong to. It’s Laithwaite’s Wine. It’s because of them than I can afford to drink premium wines. One of them is Tri-Tip Malbec from Lodi, California. Now, Malbec is normally associated with Argentina, where it is the star varietal.… Read more...

HAMBURGER STEAKS – GREEK STYLE

This is a recipe I got from an old cookbook I’ve had for years. The book is Greek Cooking by Ruth Kershner. The book was published in 1977. It’s an oldie but goodie; and most likely out of print. I enjoy Greek cuisine and Greek wines.… Read more...

STUFFED BURGERS

If grilled burgers are the regular norm, then grilled Stuffed Burgers is the haute cuisine of grilling burger meat.  This is special dish. The stuffing is Portobello mushrooms along with cheese of your choice (we prefer either blue cheese or mozzarella).… 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...

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...

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...

SPICY GRILLED STEAK

Here we go again. Another recipe that came about because of the wine club I belong to. This time Laithwaite’s Wine sent me a 2014 Malbec , Tri-Tip, from Lodi California (not Argentina) that is tailor-made for a barbecue or a steak dinner.… Read more...

BRAISING POT ROAST

Back on the block, in our family, like almost everywhere else in America, Sunday was pot roast day.  And my mother would make it the usual way via baking or roasting in the oven. Lately, thinking back on those days, I started experimenting with pot roast.… Read more...

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