Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 3 of 52)

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...

TROUT WITH ALMONDS

Recently we got some fresh trout. About the only time we get trout is when some friend goes fishing in some nearby lake and brings back some. The classic way of cooking trout is the way we did it when we went camping: breaded and fried in a cast-iron skillet.… Read more...

ENSALADA DE TOMATE, QUESO Y CEBOLLA (Tomato Cheese and Onion Salad)

Here’s a quick summer salad that, back on block, was popular with my family: Ensalada de Tomate, Queso y Cebolla (Tomato, Cheese and Onion Salad). It’s easy to prepare and goes great with a crusty loaf of bread and a chilled white wine (or lightly chilled red like a Gamay or Bardolino).… Read more...

GRILLED LAMB CHOPS, TUNISIAN STYLE

I’m always on the lookout for good grilling recipes, and this one is unique. Its’ lamb chops Tunisian style. Honestly, I did not know that grilling is popular in Tunisian culture; and this dish is a departure from the usual burgers and hot dogs.… Read more...

SALMON FILLETS WITH LEMON, TARRAGON AND GARLIC SAUCE

We are fans of salmon, and we are always experimenting as to how to cook salmon fillets in unusual fashion.  Here’s a result from that on-going experimentation: Salmon Fillets with lemon, Tarragon  and Garlic Sauce. Technically, summer is here, so you should find fresh tarragon at your local grocer.… Read more...

PORTOBELLO MUSHROOM BURGERS REDUX

On 09/08/20 I posted a recipe on grilled portobello mushroom burgers. In that dish, the mushrooms were marinated in a mix of Dijon mustard, sherry vinegar, olive oil, garlic, salt and pepper; and they were topped with mayonnaise. I’m always experimenting with portobello’s since they are the closest vegetable to beef burgers in terms of taste and texture.… Read more...

VELOUTE SAUCE

Once in awhile I like to go back to classical French cuisine. In the canon, my favorite are the sauces. Auguste Escoffier, the chef who in the early 20th century popularized French cooking, is credited with categorizing the “mother sauces.” You know of them: espagnole, tomato, béchamel, hollandaise, et al.… Read more...

BROCCOLI WITH BLACK OLIVES

I’m old enough to remember when George H.W. Bush, the 41st President of the United States, loudly proclaimed on TV, “I hate broccoli.” I must say, that was an ill-conceived comment. Somewhere in some prep school, someone must have forced the vegetable on him and this was the result.… Read more...

CALAMARES FRITO (Fried Squid)

In the southern part of Puerto Rico lies the fabled town of Ponce, which a has a coastal area known as “Los Meros.” This area, at one time, was home to a number of makeshift restaurants, some no more than tarp structures that sold beer, snacks and sandwiches.… 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...

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