Oswald Rivera

Author, Warrior, and Teacher

Category: Beef (page 1 of 6)

(plus a couple of rabbits)

STEAK DIANE

This recipe is called Streak Diane Savola. I got it years ago and, honestly, I don’t remember from where. I do know that ‘Steak Diane’ is a dish in what is known as “Continental Cuisine.” According to Wikipedia, it was probably invented in London or New York in the 1930s.… Read more...

GRILLED STUFFED BURGERS

GRILLED STUFFED BURGERS

If you like grilling burgers (and who doesn’t), you’re going to love this recipe. It takes the lowly majestic hamburger to a higher level. Here we have stuffed burgers. And the stuffing is mozzarella cheese, sun-dried tomatoes and fresh basil.… Read more...

TERIYAKI MEATBALLS

It always amazes me how the Americanization of other cuisines has been so prominent in our culture. You know what I mean. Think of Chinese-American cooking, which is nothing like the cuisine you would encounter in China.  Think of what we did with French cooking.… Read more...

MAKARONADA (Tomato-Meat Sauce)

One of the most popular dishes in the Nuyorican repertoire is Picadillo (pee-kah-dee-yoh), a ground meat stew that we serve over rice. Lately I’ve discovered a recipe that is very similar to picadillo, but is of Greek origin. It’s a tomato-meat sauce called makaronada.… Read more...

QUICK-OVEN STEAK

Back on the block, we called this biftec rápido al horno. It translates to ‘quick-oven steak.’ Initially, we would experiment with various condiments to place over the steak before baking it. On trick my mom used was to season the steak, then sprinkle it with a package of dry onion soup mix and then bake it.… Read more...

EASY CASSEROLE

Back on the block we called this a Cacerola Simple, or a simple, or easy casserole. When times were lean and you needed something easy, fast and cheap, this was the go-to dish.  We would take ground beef, or chicken, or turkey, add to it tomato sauce, grated Parmesan cheese, and whatever tubular pasta was on hand be it macaroni, ziti, penne, elbows or, our favorite, bow ties (also called farfalle).… Read more...

POT ROAST

The Sunday pot roast dinner is hallowed ground in America. We have our version of it in Puerto Rican cuisine. We call it Carne Mechada. Thus, I’m always on the lookout for good recipes. The one given today is one of the simplest yet tastiest versions I know.… Read more...

BEEF AND TOMATOES IN OYSTER SAUCE

Chinese cuisine is so vast and all encompassing that I’m always on the lookout for good recipes that define it’s cooking. This recipe is from Daughter of Heaven – A Memoir with Earthy Recipes by Leslie Li (Arcade Publishing). The book features Ms.… Read more...

SEEKH KABAB

Years ago I acquired an Indian cookbook that had a recipe for Shish Kabob. They called it Seekh Kabab. I’ve been a fan of skewered meats since I can remember, so I tried the recipe. Problem was it didn’t work. It called for lamb mixed with spices to be threaded onto skewers and grilled.… Read more...

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...

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