Oswald Rivera

Author, Warrior, and Teacher

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INDIAN CAULIFOWER AND PEAS

January 30, 2024 / / 0 Comments

This is a great meal to have on a cold winter’s day. Yes, it’s a vegetarian dish—but don’t hold that against us, This is an Indian dish that takes cauliflower and peas to a new level, mainly because of the seasonings involved. It has chilis as an ingredient. If you don’t like it spicy, then you can  omit the chilis or cut  the amount in half.

The normal accompaniment to this dish is plain boiled rice.  That’s it.  This is a perfect  repast for when the weather outside is frosty, snowy or icy rain.  Enjoy this one—and make winter go away.

INDIAN CAULIFOWER AND PEAS

Ingredients:

3 tablespoons olive oil
1 teaspoon cumin seeds
1 or more died red chilis, broken in half
½ teaspoon turmeric
1 whole cauliflower, cut into small flowerets, including stalks and base, chopped
1 (16 oz.) package  frozen peas
Salt to taste
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon sugar
Water

Instructions:

  1. In a large cast-iron frying pan, heat olive oil. Add cumin seeds and 1 red chili. When cumin seeds darken in color, add turmeric and stir. Keep stirring until turmeric burns easily.
  2.  As soon as the turmeric browns, add cauliflower and stir until  pieces are coated with oil and spices. Add peas, salt, coriander, cumin powder and sugar. Add a couple of tablespoons of water, reduce heat, cover and cook mixture in its own steam, stirring occasionally and sprinkling with water as needed. The cauliflower will cook in 10 to  12 minutes. Uncover and cook another 5 minutes or so until the vegetables dry out. If needed, add more salt or chilis to taste.
    Yield: 4-6 servings.

LEMON PORK CHOPS

January 24, 2024 / / 0 Comments

This is one of the easiest pork chop meals to prepare. Simply brown the chops, then steam them in water with some lemons. That’s it. It renders delicious pork chops with a great lemon sauce  that goes great with potatoes, or rice, or couscous, or by itself with a crusty loaf of bread. We paired it with herbed baked potatoes and it was GRAND!

Turn the lowly pork chop into a main dish that everyone will love. The recipe is a winner—see for yourself.

LEMON PORK CHOPS

Ingredients:

4 pork chops, preferably boneless, 1-inch thick
1 tablespoon olive oil
Salt and pepper to taste
¼ teaspoon powdered garlic (or to taste)
¾ teaspoon dried oregano (or to taste)
4 slices lemon (cut into rings)
1 cup water

Instructions:

  1. Select center-cut pork chops, 1-inch thick. Trim some of the fat that remains around the edge and melt in a large heavy skillet or frypan,
  2.  Drizzle chops with olive oil on both sides. Sprinkle with salt pepper. garlic and oregano. Add to skillet and brown on both sides over medium-high heat (about 5 minutes).
  3.  Top each chop with slice of lemon (may use 2 slices if the chops are large). Pour in water, bring to a boil, cover tightly and simmer on low heat until chops are very tender (about 30 minutes). Serve with pan juices.
    Yield: 4 servings.

 

STEWED PEAS

January 22, 2024 / / 0 Comments

My beloved wife has this thing for green peas, fresh or frozen she loves the suckers. Thus we are always on the lookout for a good green peas recipe.  Stewed peas is a favorite of ours. And the dish given today gives peas a delicious embellishment. These are not simply just peas stewed in a pot. These are peas that are combined with salt pork, or what we call tocino or, if preferred, bacon strips. Then the thing is stewed, along with pimento slices, in a sauce. The result is a dish that goes well over rice, pasta, or your favorite grain.

SREWED PEAS

Ingredients:

1 six-ounce piece salt pork or slab bacon, cut into half-inch slices and then into half-inch wide strips
1 medium onion, peeled and sliced into thin rings
2 cloves garlic, peeled and minced
1 tablespoon flour
1½ cups water
1 medium red pimento (red  pepper) cut into julienne strips
Salt and ground black pepper to taste
½ teaspoon dried oregano
½ teaspoon sugar
1½ pounds fresh peas, shelled, or 10-ounce package frozen small, young peas

Instructions:

  1. Place the pieces of pork or bacon in a pot and fill with cold water to cover. Bring to a boil and cook 1 minute, Drain, cool under running water and pat dry with paper towels.
  2.  Place pieces in a large skillet or frypan and cook on medium heat (no oil needed) for 8 minutes or until they have  rendered all their fat and are well browned.
  3.  Add onion and garlic. Cook until onion is soft and translucent.. Mix in the flour, stir in the water and bring to a  boil, stirring.  Cook until thickened into a sauce.
  4.  Add pimento, salt, pepper, oregano and peas. Bring to a boil. Lower heat to medium and cook 15 minutes if peas are fresh, five minutes if they are frozen. Transfer to a serving platter and serve. Or serve from the pot, if desired (in the Rivera family we don’t stand on formality—unless we want to impress company).
    Yield: 4-6 servings.

KOFTAS

January 16, 2024 / / 0 Comments

On 08/08/23 I posted a recipe on “Kofta Curry”  which combine Kofta, a type of Meatball, in a curry sauce. This dish was of Indian origin. Then I discovered there are various types of “Koftas.” Let’s get some historical perspective. Koftas are a type of meatball that originated in the Middle East and India.  The word “Kofta” comes form the Persian Kufta, which means “to beat or grind ,” which refers to the ground meat used in the recipe

There are many types of Koftas. Today’s rendition involves cooking the meat in a white sauce combined with the curry.  Note that the meat could be ground beef, pork or lamb. Traditionally, this dish is served on a bed of plain boiled rice. Since we had some Chinese noodles on hand, we used those instead; and it was a delicious combination. This is a delightful rich dish for a any occasion. Your family and friends will applaud your creation.

KOFTAS

Ingredients:

1½ pounds (3 cups) ground meat
2 onions, finely chopped
1 cup fresh breadcrumbs
2 green chilies, finely chopped (optional)
Pinch of ground cinnamon
Pinch of ground cloves
1 egg, beaten
Oil for frying (canola or any good oil)

Sauce:
2 tablespoons butter
¾ cup flour
1-2 teaspoons curry powder
1½ cups beef or chicken bouillon
2/3 cup heavy cream
Diced tomato
Sliced green pepper

Instructions:

  1. Mix the meat with the rest of the kofta ingredients., adding enough beaten egg to bind.
  2.  Form the mixture into small balls and deep fry them in hot oil until golden brown. Drain on paper towels.
  3.  Melt the butter in a large frying pan or skillet. Blend in the flour and curry powder and cook 1-2 minutes.
  4.  Add the bouillon and bring to a boil, stirring. Cook gently, stirring until the sauce has thickened. Add the cream and mix.
  5.  Place the meatballs in the sauce and simmer gently for 10 minutes. Shake the pan occasionally to make sure they do not stick of burn. Serve, either on noodles, as we did it,  or on a bed of rice. Garnish with tomato and green pepper.
    Yield: 4-6 servings.

 

BIFTEC A LA CRIOLLA (Steak Creole Style)

January 3, 2024 / / 0 Comments

This recipe is similar to a quick stir-fry, and is one of the entries in my first cookbook, Puerto Rican Cosine in America (Running Press). Initially, this dish was prepared in our family using boneless sirloin or round steak, when times were good. During the lean intervals, it was chuck steak. Since the meat was cut very thin into strips, the cooking time was about the same. Then we discovered flank steak. Thinly sliced across the grain to help tenderize the meat, flank steak was great for this dish. In the cooking process, some folks omit the tomato and instead use tomato sauce. We prefer sautéing everything. I think my mother, of beloved memory, probably got the idea from watching some Chinese chef on TV.

BIFTEC A LA CRIOLLA
(Steak Creole Style)

Ingredients:

1½ pounds flank steak, cut along the grain into strips about 1½ inches wide; then cut each strip across the grain into¼-inch slices
9 whole black peppercorns
1 clove garlic, peeled and crushed
1 teaspoon dried oregano
¼ teaspoon salt
2 tablespoons vinegar
¼ cup olive oil
1 large green bell pepper, cored, seeded and cut into ¼-inch strips
1 large onion, peeled and thinly sliced
1 4-ounce can mushrooms, drained
1 large tomato, cored and cut into half moon shapes

Instructions:

  1. Wash meat and pat dry with paper towels.
  2.  In a mortar, crush peppercorns, garlic, oregano and salt. Add vinegar and mix.
  3.  Place meat in a bowl. Add seasonings and blend. Cover and let stand in the refrigerator for 10 minutes.
  4.  In a large skillet or frying pan, heat olive oil. Add meat strips and quickly  brown over medium-high heat.
  5.  Add remaining ingredients and stir-fry 4-5 minutes.
  6.  Serve over rice or vegetables.
    Yield: 4 servings.

PASTA WITH MUSHROOMS AND PAPRIKA

December 28, 2023 / / 0 Comments

Back in Spanish Harlem, when times were lean, the favored American meal was spaghetti (before it was known as “pasta”), normally in a tomato sauce. We would experiment with it from time to time, coming up with different sauce mixtures. The recipe given today is in that vein. Our family has always been aficionados of mushrooms since we discovered it makes a great base for sauces. The rendition today is simply mushrooms with paprika, butter, milk and cream.

This is a hearty, delicious,  and filling recipe that can be served with whatever pasta you prefer, be it stringed pasta or tubular. This time around we paired the mushrooms with linguine, but you can use penne, macaroni, shells, elbows, bowties, etc. The dish also goes great with rice or couscous. With a crusty loaf and a good red wine, like a Chianti or Cabernet, it’s a humble yet memorable dish.

PASTA WITH MUSHROOM AND PARPIKA

Ingredients:

1 pound linguini or favorite pasta
2 tablespoons butter
3 tablespoons chopped shallots
1 teaspoon paprika
2 tablespoons cornstarch or arrowroot
¼ cup dry sherry
1 cup milk
1 cup heavy cream
Salt and ground black pepper to taste

Instructions:

  1. Cook linguini according to package directions, drain.
  2. Meanwhile, cut the mushrooms into very thin slices. They should be about 4 cups.
  3. Heat the butter in a large saucepan and add the shallots. Cook briefly and sprinkle with the paprika. Add the mushrooms
  4. Sprinkle with the cornstarch and stir. Sprinkle with the sherry, stirring with a wire or plastic whisk. Add the milk, stirring rapidly with the whisk. When blended and smooth, add the cream, salt and pepper. Add linguini and stir to mix.
    Yield; 4-6 servings.

GLAZED LEG OF LAMB

December 25, 2023 / / 0 Comments

This glazed leg of lamb recipe was what I prepared for our Christmas dinner. We just couldn’t see having turkey again so soon after Thanksgiving. Lamb seemed a good compromise, and the result was fabulous.

The recipe is easy enough to prepare. The trick is to cook the lamb in a slow over. So, you need patience for this one. Once its done, you’ll sing it’s praises.  We served the lamb with rice and   pigeon peas (see post of 12/01/14).but smashed potatoes and any other good vegetable will do. We garnished the lamb with carrots and quartered onions baked and drizzle with butter during the last 30 minutes of roasting the lamb. Anyway you do it, it’s gonna be a special dish for a special occasion, or whenever you want to impress friends and family.

GLAZED LEG OF LAMB

Ingredients:

1 leg of lamb
3 cloves garlic, cut into small slivers
Salt and pepper to taste
1 teaspoon dried oregano
Olive oil
½ cup apple jelly
½ teaspoon rosemary leaves, finely chopped
1 tablespoon lemon  juice

Instructions:

  1. Day before cooking wash lamb and pat dry with paper towels. Make slits on the lamb and insert with garlic slivers. Brush with olive oil, wrap in aluminum foil, and place in refrigerator to marinate overnight.
  2. Next day, Preheat oven to 325 degrees F.
  3. Season lamb thoroughly with salt, pepper and oregano. Pace in rack in a shallow roasting pan. Roast 30 to 35 minutes per pound  or until meat thermometer resisters 175 degrees for medium-done,
  4. Meanwhile, combine jelly, rosemary and lemon juice in a small saucepan. Stir over medium heat until jelly melts. Brush on lamb last during hour of roasting time.
    Yield: 6 or more servings.

AREPAS

December 15, 2023 / / 0 Comments

Arepas are cornmeal patties that are sometimes made with a filling. They are a popular dish in Columbia, Venezuela and Panama. They can be cooked in a pan; but they can also be grilled and baked. I like the Venezuelan version which are crispy and have a mild taste. They have minimal ingredients, one of them being queso blanco, the popular Spanish white cheese. But you can substitute, cheddar, mozzarella, Monterey Jack, even American cheese. These arepas are normally served with black beans.

Ingredients:

2 cups cornmeal flour
1 teaspoon salt
½ cup cheese, preferably queso blanco
2 cups water (more if needed)
Olive oil

Instructions:

  1. In a large bowl, whisk together the cornmeal flour, salt and queso blanco. Stir in enough water to make a firm, slightly moist dough, Cover the dough and let it rest for 5 minutes. Divide the dough into 10 pieces and form each into a ball. Flatten the ball slightly.
  2.  Preheat the  oven to 350 degrees F.
  3.  Oil a griddle or pan  very slightly and warm it over medium heat. Cook the arepas for about 5 minutes on each side until a golden brown crust forms. Transfer the arepas to a baking sheet and bake 20 to 25 minutes, turning them several times as they bake. Serve immediately.
    Yield: 10 servings.

 

SOPA DE PESCADO Y GARBANZOS

December 14, 2023 / / 0 Comments

This is a variation on the traditional fish soup we use to have back on the block. On the Island and the barrio, the soup was made with several whole fish. The fish was cut into thick slices, highly seasoned and simmered, while the fish head and tails were used to create a fish stock. Nowadays, fish fillets and water can be used instead of a whole fish.  Instead of water, you can also create your own fish stock by using half water and half clam juice. Also, in  the traditional fish soup, shrimp, clams and even mussels were added.

This recipe simplifies the whole process. It’s Sopa de Pescado y Garbanzos,  i.e. fish soup with chickpeas. You just sauté fish fillets (such as cod, haddock, whitefish, etc.) in olive oil with typical Nuyorican herbs. Add water (or the half water and half clam juice) and let it simmer until done. Add canned garbanzo beans and cook 5 minutes more, That’s it. With a crusty whole loaf, it’s a meal for the ages—and perfect for this time of year.

SOPA DE PESCADO Y GARBANZOS
(Fish and Chickpea Soup)

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and crushed
4 cups water (or half water, half clam juice)
3 sprigs fresh parsley
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 bay leaf
2 pounds white fish fillets, cut into 1-inch cubes
Juice of ½ lemon
1 teaspoon turmeric
2 (15oz.) cans garbanzo beans, drained

Instructions:

  1. Heat oil in a kettle or pot. Add onion and garlic. Sauté for 3-4 minutes until onion is soft and tender.
  2.  Add water or stock, parsley, oregano, thyme and bay leaf
  3.  Add fish, lemon juice and turmeric. Stir to mix. Cover and simmer on low heat for 15 minutes.
  4.  Add garbanzo beans and simmer 5 minutes longer. Remove bay leaf and serve.
    Yield: 6 to 8 servings.

 

SAUCE ALEXANDRE

December 6, 2023 / / 0 Comments

Today’s recipe, Sauce Alexandre, is simply a mushroom and cream sauce that goes great over poached fish or chicken.

This is not Alexander Sauce, which contains flour, butter, cream, shrimp and crabmeat. Alexander Sauce is part of the French canon of continental sauces.  Sauce Alexandre may, or may not be in that rarified sphere.  I honestly don’t know. This recipe I got from a newspaper clipping years ago. If anyone has more info on this mysterious sauce, please let us know. What I know for a fact is that the sauce is delicious, as noted, specially when served over poached dishes.

Poaching fish or chicken isn’t a big deal. It’s a fairly simple procedure: in a large saucepan or skillet, add ½ cup white wine; ½ onion, peeled and sliced into thin rounds; 2 clove garlic, peeled and crushed; ¼ teaspoon salt; 1/8 teaspoon black pepper; ¾ teaspoon oregano and ½ lemon, sliced. Add 4 fish fillets or 2 whole boneless, skinless chicken breasts. Add at least 2 inches of water, and then fish or chicken. Heat over medium heat until water is steaming. Cover and poached for approximately 5 minutes for fish and 10 minutes for chicken. You can test the fish once the flesh flakes easily. As for the chicken, it’s done once an instant-read thermometer registers 165 degrees F. in the thickest part of the meat. Note that you can also  reserve the poaching liquid for later use, such  as a light broth or soup base, or you can use it in cooking rice, or with stir-fries vegetables.

SAUCE ALEXANDRE

Ingredients:

4 tablespoons butter
4 tablespoons flour
1 cup chicken broth
Salt and ground black pepper to taste
½ pound mushrooms, washed and sliced thinly (about 3½ cups)
1 tablespoon spoon shallots, peeled and chopped
¼ cup dry whiter wine
1½ cups heavy cream

Instructions:

  1. Melt 3 tablespoons of the butter in a saucepan. Add flour, stirring with a wire whisk. When blended and smooth, add the chicken broth. stirring vigorously with the whisk. Season with salt and pepper, stirring occasionally, about 10 minutes. This is called a veloute.
  2.  Melt remaining 1 tablespoon butter in a large saucepan or skillet Add mushrooms, sprinkle with salt and pepper and cook, stirring, until the mushrooms give up their liquid. Stir in the shallots and cook until most of the liquid in the saucepan has evaporated.
  3.  Add the wine and cook until almost all of the wine is reduced. Add the veloute and cream. Stir to blend well. Bring to a boil, adjust seasoning if it needs more salt and/or pepper,
    Yield: About 2½ cups.
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