Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 4 of 67)

BRAISED PORK CHOPS

Of all the ways to prepare pork chops, I prefer the braising method. Now, in my circle, even though there may be some vegans among us, pork chops are still relatively popular. They are cheap to buy and easy to cook. In terms of cooking we all like fried pork chops. The next level is roasted, baked or broiled pork chops. What I like about braising is that the liquid used infuses the pork chops with a delicate flavor and texture. The seasonings used may vary. Normally all you need is salt and pepper. In our Nuyorican culture we sprinkle the chops with olive oil and add oregano, thyme and garlic powder to the mix. If you want to substitute one clove garlic, minced, instead of the garlic powder, go right ahead. Some people I know add a little bit of dill to it as well. Use whatever spices strike your fancy. One time I added turmeric to the braising liquid, and it was fantastic. Use your imagination folks, it can’t hurt.

The side dish to pork chops I leave up to you. Back in Spanish Harlem the normal accompaniment was rice. Some like potatoes and a vegetable. You, as the cook, and your guests, are the deciding factor here.

BRAISED PORK CHOPS (Nuyorican Style)

Ingredients:

3 bone-in pork or boneless pork chops
5 tablespoons olive oil
1 tablespoon fresh chopped oregano or 1 teaspoon dried
2 teaspoons fresh chopped thyme or 1 teaspoon dried
2 teaspoons garlic powder
Salt and ground black pepper to taste
1/3 cup red wine (dry or sweet, your choice)
1 cup chicken broth

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels.
  2. Place chops in a bowl, sprinkle with 2 tablespoons olive oil and season on both sides with oregano, thyme, garlic powder, salt and pepper
  3. Heat remaining olive oil (3 tablespoons) in a large heavy skillet or frypan over medium-high heat. Add the pork chops and cook about 3-4 minutes per side until nicely browned.
  4.  Add wine and cook until wine is almost gone. For your teetotalers out there, don’t fret. The liquor in the way evaporates and only the flavor is left.
  5. Add chicken broth, increase heat and bring mixture to a boil. Cover pan, reduce heat to low and cook about 45 to 60 minutes or until fork tender.
    Yield: 4 servings.

 

 

 

KOFTA CURRY

I call this dish ‘Italian Meatballs,’ although the recipe is known as Kofta Curry. Think of meatballs in a tomato-curry sauce and served over rice. In this case, Turmeric Rice. The dish does have a genuine Indian flavor with the spices utilized; yet it’s an easy enough dish to prepare. For the record, this recipe comes from a cookbook I’ve had for years, The Color Book of Indian Cooking, edited by Eileen Turner (Octopus Books Limited). The Turmeric Rice dish recipe is my own. Enjoy.

KOFTA CURRY

1 lb. (2 cups) minced (ground) beef or lamb                                                           Sauce:
1 onion, finely chopped                                                                                                     1 onion, chopped
2 teaspoons curry powder                                                                                              3 tomatoes, skinned and chopped
1 teaspoon salt                                                                                                                       2 tablespoons (3T) curry powder
Pinch of pepper                                                                                                                     1 tablespoon flour
1 egg, beaten                                                                                                                           ¼ pint (2/3 cup) beef stock
Salt and pepper
Chopped fresh mint to garnish

Mixed together the minced meat, onion, curry powder, salt and pepper and bind the mixture with beaten egg. Divide the mixture into 16 portions, shaping each one into a ball with floured hands. Heat sufficient oil to cover the base of a large frying pan (skillet) and fry the meat balls, turning occasionally, until they are brown all over. Remove from the pan with a slotted spoon and keep hot.

In the same pan, fry the onion and tomatoes for 3 minutes. Add the curry powder and flour and cook gently for 2 minutes.  Blend in the stock and seasoning. Bring the liquid to the boil and add the meat balls. Simmer gently for 30 minutes, turning occasionally.

Sprinkle with chopped mint to garish. Serve with rice and a selection of side dishes, including parathas.
Serves 4

TURMERIC RICE

2 cups long-grain rice (can substitute jasmine rice)
Salt to taste
Water to cover rice by about 1-inch
1 bay leaf
1 teaspoon ground turmeric

 

Wash the rice in cold running water until the water is clear of starch. Drain thoroughly.

Place rice in a pot or pan with water to cover. Add salt and turmeric and bring to boil. Cover, lower heat to a simmer, and cook until water has been absorbed, about 30 minutes. If the rice is not as tender as you want, you can add more water. The grains should be separate and fluffy
Serves 4 to 6.

FLORENTINE FISH FRY

This recipe is called “Florentine Fish Fry.” Now, according to the experts, “Florentine Style” refers to a dish prepared “a la Florentine,” or in the style of Florence, the city in Italy. Usually, this means it contains spinach and a béchamel sauce with grated cheese (Mornay sauce). This recipe contains none of that. It’s basically breaded fish fillets, fried in butter and olive oil and sprinkled with a butter-lemon sauce. So, why it’s called Florentine Fish Fry, I have no idea. The recipe has been in my possession for years; and whoever I got it from, loved to cook with sage (another ingredient in the dish).  Forget the nomenclature. It’s a great lunch, brunch or dinner dish. With some crusty bead and a lightly chilled wine, it makes for a great meal anytime.

This dish will work with any white, firm-fleshed fillets  such as cod, tilapia, flounder, sole, halibut, catfish, haddock or grouper. I would not recommend it with salmon. It’s delicate flavor would be overwhelmed by the breading and the sauce.

FLORENTINE FISH FRY

Ingredients:

1 pound fresh fish fillets
3 tablespoons lemon juice
3 tablespoons olive oil
2 teaspoons freshly chopped shallots
Salt and black pepper to taste
2 eggs
2 tablespoons water
½ teaspoon ground sage
1 cup dry bread crumbs
¼ cup butter
2 tablespoons olive oil
1 tablespoon lemon juice
¼ teaspoon ground sage

Instructions:

  1. Arrange fillets in a single layer in a shallow baking dish. Mix 3 tablespoons lemon juice, 3 tablespoons olive oil, shallots, salt and pepper. Pour over fillets. Cover and refrigerate for 1 hour, turning occasionally. You can also placed in a zip-lock bag and do the same.
  2. Beat eggs, water, salt and ½ teaspoon sage. Dip fillets into egg mixture then dredge in bread crumps.
  3. Heat 2 tablespoons of the butter and 2 tablespoons olive oil in a large skillet or frypan. Cook fillets unto golden on both sides, about 5 minutes.
  4. Remove fillets from pan. Stir in remaining butter and ¼ teaspoon sage. Pour over fillets and serve.
    Yield: 4 servings.

GREEK PASTA SALAD

This is a unique Summer salad tailor made for this current weather. It’s fast, easy, and delicious. I got the recipe years ago from someone who called it ‘Greek Pasta Salad.’ The recipe calls for fresh broccoli, but you can also use frozen broccoli. The other prime ingredients is feta cheese which, in our family, we love.

The dish contains, preferably, round or small pasta such as bow-tie (farfalle),  elbows or wagon-wheel. We did it with radiatore, and it came out great.

GREEK PASTA SALAD

Ingredients:

 8 ounces small pasta (3 cups)
½ of a large bunch broccoli, stems peeled and cut in chunks, florets cut in bite-sized pieces,  about 3 cups.

DRESSING:
½ cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, peeled and minced
Salt and ground black pepper to taste
1 can (16 ounces) chick-peas, rinsed and drained
1 can or jar (6½ ounces) pimentos, drained and cut in thin strips
4 ounces feta cheese, crumbled (1 cup)

Instructions:

  1. Cook pasta according to package directions, adding broccoli 2 to 3 minutes before pasta is done. Drain in a colander, rinsing under cold water.
  2. Whisk dressing ingredients in a large bowl until blended. Add pasta and broccoli, then chick-peas, pimentos and feta cheese. Toss to mix and coat. Serve immediately
    Yield: 4 servings.

STUFFED ZUCCHINI WITH MEAT

STUFFED ZUCCHINI WITH MEAT

I’ve had stuffed zucchini dishes before, but not this version. This is the Lebanese method of stuffing zucchini with meat. For full disclosure, this dish is from a cookbook I’ve had for years, Lebanese Delights by Raymonda khoury Naaman. It has become one of my go-too volumes when I want to impress friends and neighbors by serving a Middle Eastern meal.

The recipe is simple enough, sautéed zucchini with meat cooked with various spices. The recipe ingredients says use “lean ground meat.” We deciphered that to be beef, lamb or pork, your choice. You can  even make it with ground chicken or turkey. As an accompaniment we served it with another recipe from Ms. Naaman’s cookbook, Cooked Rice. This dish uses vermicelli noodles as an ingredient, thus it reminds me of Syrian rice, which is prepared the same way.

Enjoy this meal from a culture and cuisine thousands of years in the making.

STUFFED ZUCCINI WITH MEAT
(Koussa Ablama)
Serves 6

Ingredients:

2.2 pound small zucchini, about 5-6 zucchini
1 pound ground meat
4 tablespoons pine nuts
2 medium chopped white or red onions
1 tablespoon butter
4 tablespoons vegetable oil (Note: we substituted olive oil)
2 tablespoons tomato paste
2 cups water
Salt, pepper and cinnamon as desired

Preparation

Wash the zucchini, cut off the stems and hollow them using a zucchini cutter or potato peeler. (Note: you can also use an ice cream cone scooper. In fact, we found this easier when scooping out the zucchini flesh).

Melt the butter in a frying pan; add 2 tablespoons of oil and sauté the zucchinis.

Fry the pine nuts in 2 tablespoons of oil; add the chopped onions and fry until golden in color. Add the meat, salt, pepper and cinnamon and keep frying until the meat is cooked.

Fill the zucchinis with the meat mixture and place them in a pot. Add the tomato paste (dissolved in 2 cup of water) and cook on high heat until done (about 20 minutes).

Serve hot with rice on the side.
(Recipe given bellow)

COOKED RICE
(Riz Mfalfal)
Serves 6

Ingredients:

½ cup vermicelli
1 tablespoon butter
1 tablespoon olive oil
2 cups water
1 cup rice
Salt as desired

 Preparation

Heat the butter and oil in a cooking pot. Add the vermicelli  and fry until golden in color. Add 2 cups of water, salt, and bring to a boil.

Rinse the rice with water, drain it, then add it to the boiling water. Cover the pot and let it boil for another minute, Reduce the heat and simmer until the rice is done.

Turn off the heat and let it stand for 2 minutes,

 

CHICKEN WITH TURMERIC

This is one of my creations that I made up up at the spur of the moment. I had a whole chicken on hand, and what to do with it? Well, why not cook it in a sauce that I haven’t done before? Turmeric came to mind. Turmeric, as a spice, and medicine, has been used for thousands of years. As a medicine, it’s  been used for pain management and to aid in digestive issues. It is a major ingredient in curry powder. It’s mildly fragrant and has a slight ginger-like taste. I’ve used it many times to enhance and add color to a variety of dishes So, I paired it on its own with chicken. This result was marvelous: chicken cooked in said  sauce and, as we did it, served over quinoa. You can also serve it with rice or  couscous,  even over pasta. With a light red wine such as Valpolicella, Barbera or Beaujolais (slightly   chilled), it hits the spot.

CHICKEN WITH TURMERIC

Ingredients:

1 fryer chicken, 2½ to 3 pounds, cut into serving pices
½ cup olive oil
2 tablespoons red wine vinegar
Salt and ground black pepper to taste
1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
2 cloves garlic, peeled and minced
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon turmeric

Instructions:

  1. Rinse chickens pieces under cold running water and pat dry with paper towels.
  2. Mix olive oil, vinegar, salt, pepper, oregano and garlic. Pour over the chicken and rub seasoning thoroughly into chicken parts. Set aside.
  3.  Meanwhile, melt butter in a large pot or saucepan over low heat.
  4.  Add flour and whisk for 5 minutes.
  5.  Add chicken broth, and whisk over medium heat, until the mixture starts to thicken and bubble, about 5-7 minutes.
  6.  Add chicken, tomato paste and turmeric. Stir to combine. Cover and cook until chicken is tender, about 15-20 minutes. Serve immediately.
    Yield: -6-4 servings

SPINACH AND BLUE CHEESE SALAD

This is a salad dish that is tailor made for the dog days of Summer. You know, those times when the thought of cooking over a hot stove, even with AC, is just unbearable. It’s a quick, jiffy recipe that goes great with a hearty, crusty loaf of bread and a lightly chilled white or rosé wine. It calls for blue cheese as the main staple (along with spinach). Any good blue cheese will do be it Danish, Stilton, Gorgonzola or Roquefort. So, beat the hot Summer blues and enjoy this treat.

SPIANCH AND BLUE CHEESE SALAD

Ingredients:

1 bunch or package fresh spinach, about 10 ounces
3 ripe tomatoes (about 1¼ pounds), washed and cut into wedges
4½-oz. piece blue cheese, crumbled
1½ tablespoons Dijon mustard
Salt and ground black pepper to taste
2 tablespoons red-wine vinegar
6 tablespoons olive oil

Instructions:

  1. Wash spinach under cold running water and pat dry with paper towels, or dry in a salad spinner.
  2.  Place spinach on a salad platter. Arrange tomatoes on top. Sprinkle cheese over the tomatoes and lettuce.
  3.  Mix the mustard, salt, pepper, vinegar and olive oil in a bowl or cruet bottle. Spoon this dressing over the salad and serve immediately.
    Yield: 4-6 servings.

RATATOUILLE NIÇOİSE

Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as Ratatouille Niçoise. This version is very popular in the Riviera and be be served hot or cold. It can be served as an appetizer or, as we did this time, as a meal with Spanish yellow rice. It makes for a great vegetarian dish that even carnivores will love.

Note that in the recipe below I like to add a yellow bell pepper. If desired, you can substitute a green or red one.

RATATOUILLE NIÇOÍSE

Ingredients:

1/3 cup olive oil
3 cloves garlic, peeled and chopped
1 large onion, peeled and sliced
2 zucchini, well scrubbed and sliced
1 small eggplant, peeled and cubed
3 tablespoons flour
1 yellow bell pepper, seeded and cut in strips
1 (15-oz) can Italian plum tomatoes, drained and chopped
Salt and freshly ground black pepper to taste
1 tablespoon capers

Instructions:

  1. Heat oil in a large skillet or frypan over medium heat. Add garlic and onion, and sauté until the onion is transparent.
  2.  Add zucchini, eggplant and bell pepper. Cover and cook slowly about 1 hour.
  3.  Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add capers during the last 15 minutes of cooking. Serve hot or cold.
    Yield: 4 servings.

PORK AND BROCCOLI TOSS

 

This was a recipe of convenience. I happen to have some ground pork on hand, as well as a head of broccoli. So, I decided to make a pork and broccoli toss. Simple enough, Except that I gave it an Asian flavor, adding soy sauce, sherry and gingerroot. I’ve discovered that ground beef and ground pork are almost always interchangeable. This recipe can work with both or, if preferred, you can substitute ground chicken or turkey for the meat. You can even do it with frozen broccoli if the fresh stuff is not available. Also, I included some sliced almonds for an added touch.

This dish goes good with plain boiled  rice. This time around, we coupled it with soba noodles; and it was just as good.

PORK AND BROCCOLI TOSS.

Ingredients:

1 medium head broccoli
2 tablespoon peanut oil
1 pound ground pork
2 cloves garlic, peeled and finely minced
1/3 cup water
2 tablespoons soy sauce
1 tablespoon dry sherry
½ teaspoon peeled and finely chopped ginger
2 teaspoons cornstarch
2 tablespoons cold water
¼ cup sliced almonds

Instructions:

  1. Rinse broccoli under cold running water. Remove stems and cut into small pieces; and cut florets into medium pieces.
  2.  In a wok or saucepan, heat peanut oil. Add ground pork over medium-high heat and stir fry until browned. Add broccoli and garlic, and cook for about 2 minutes.
  3.  Add water. soy sauce,  sherry and ginger. Cover and cook over moderate heat for 15 minutes.
  4.  Combine cornstarch and water. Add  pork mixture. Add almonds and cook, stirring constantly until mixture is thick and bubbly. Cook 1 minute more and serve.
    Yield: 4 servings.

 

PERA CON RON (Pears with Rum)

This is a marvelous dessert that combines combine two of my favorites, pears and rum. Simple enough. Pera con Ron (Pears with Rum) brings that final, sweet tough to an evening meal, or you can have it as a treat anytime desired. It combines rum, honey and walnuts in majestic style. Let me add that this works best with dark rum. I’ve tried it with light rum, and it’s not the same. In this case, Puerto Rican dark rum is the best. Also, don’t worry about getting tipsy.  The alcohol content evaporates during cooking so that only the sweet flavor of the liquor remains.

So, make something extraordinary for family and friends today, be it a grand conclusion to dinner or lunch (not to mention brunch). You’re gonna like this one.

PERA CON RON
(Pears with Rum)

Ingredients:

6 ripe pears
2 tablespoons dark rum
½ cup honey
3 tablespoons water
4 tablespoons chopped walnuts
2 tablespoons water

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Rinse pears under cold running water and pat dry with paper towels. Slice in half.
  3.  Combine rum, honey and 3 tablespoons water.
  4.  Arrange pear in baking pan and spoon rum mixture into center of each half.  Sprinkle with walnuts. Put 2 tablespoons water in bottom of pan. Bake for 20 minutes.
    Yield: 4-6 servings.
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