Oswald Rivera

Author | Warrior | Teacher

Category: Beef (page 1 of 3)

(plus a couple of rabbits)

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...

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...

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...

Steak Salad

Summertime is salad time. But one gets tired of the usual greens topped with dressing. So, how ’bout a steal salad? That’s right: a Steak Salad. If you like steak and who doesn’t? (Unless your a vegan). And if you like salads, this is tailor-made.… Read more...

Biftec con Romero y Límon

 A reader of ours, Yvonne Ortiz, recently sent me an email, “What happened to the Rican recipes???” Good question. She has a point. As of late I haven’t posted that many “‘rican” recipes.” Apart from my novels, I wrote one of the first Puerto Rican cookbooks of the modern era, Puerto Rican Cuisine in America.… Read more...

Cast-Iron Steak

To this day, my favorite cooking utensil is cast iron. I know, it has fallen out of favor in recent times due to the proliferation of Teflon and other non-stick appliances. I can understand the convenience of quick cleaning of a pot or pan.… Read more...

Biftec Estofado

This is a simple, no frills way to prepare beefsteak; and it comes from my cookbook Puerto Rican Cuisine in America (Perseus Books). The recipe calls for traditional spices and onions and not much else. However, it’s ingredients include sofrito and aji dulce, or sweet chili peppers.… Read more...

Spiced Rubbed Steak

How about a great steak dinner for St. Valentine’s Day? And by “great” I mean something that’s fairly quick and easy to prepare. Of course, your significant other won’t know that. They’ll see that steak dish and go “Oh my!” And you’ll have it in the bag for the rest of the evening.… Read more...

Polynesian Kebobs

This is a recipe that I obtained from an old cookbook I found at the bottom of some desk drawer somewhere. The cookbook, an old softcover, was published by the Rival Manufacturing Company in 1982. The “Rival” brand name is still around and they manufacture small kitchen appliances.… Read more...

Pot Roast Redux

I’ve always been a fan of the Sunday pot roast dinner. When I was growing up in Spanish Harlem, we called it carne mechada. But it was essentially the same as what you would find in New England, a 3-4 pound roast cooked  in a Dutch oven over moderate heat with potatoes, carrots or whatever.… Read more...

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