This is a quick meal cooked in a skillet for all you lovers of ham. In my family we don’t eat as much ham as we use to. I remember back in the olden days, ham was more prolific. It was a matter of economics.… Read more...
Oswald Rivera
Author | Warrior | Teacher
Category: all (page 2 of 39)
This one is from my first cookbook, Puerto Rican Cuisine in America (Running Press). It’s in its third printing, and still going strong. In Nuyorican cooking, we prepare breaded pork chops in one of two ways. One method is to apply the breading and then bake slowly in a medium oven (350 °).… Read more...
Grilling season again, in full flower. One of my favorites is grilled steaks; and since I have some maple syrup on hand, why not maple-spiced grilled steaks? In terms of the meat used, it could be boneless rib-eye, strip steak, T-bone, flank steak, skirt steak, or even filet mignon.… Read more...
I am always on the lookout in my local farmers market for oyster mushrooms. I discovered them a few years ago, and fell in love with the suckers. I found some recently and decided that was going to be the dinner for that day.… Read more...
In the summer, in Vermont, the place alive with fresh mint. It grows on the side of the road, in most gardens and woods. Apart from cooking with it, I also use mint when preparing that southern favorite, a Mint Julep.… Read more...
As noted in my post of 03/08/12, I like grits. Now, you ask, how can a kid from Spanish Harlem like grits? My answer is that I discovered grits in my young manhood when I first traveled to the Southland. In Georgia and Alabama, I couldn’t find an egg cream (the people down there didn’t know what the hell I was talking about) but I did discover grits.… Read more...
I like grilled chicken wings, as you can view in my post of 09/04/18, where I grilled chicken wings Asian style. Today I’m preparing what I call Boricua Chicken Wings. And it’s one of the most delicious and easiest way to prepare chicken on the grill.… Read more...
I am a fan of what I call hearty pasta, the manly-man pastas, like bucatini, fetuccine, perciatelli, as opposed to the girly-man pastas, like angel hair. If this sounds misogynistic, I apologize. My wife is the opposite. She prefers small, fine string pasta; and recently she bought home some angel hair nests.… Read more...
I belong to a wine club, Laithwaite’s Wines. The recipe given came about because of them. In my last order, I received a Pinot Noir (Purple Owl Pinot Noir 2017). This pinot has everything I like about this grape. It has a ripe berry aroma, and a taste of fresh raspberry, with a hint of cinnamon that lingers in a long, silky finish.… Read more...
I like lamb, and I like olives. So, why not mix ’em together? This recipe, by the way, is from an old cookbook I acquired years ago: Ismail Merchant’s Florence. The rosemary sprigs and black olives impart a tantalizing flavor to the lamb. … Read more...
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