Oswald Rivera

Author, Warrior, and Teacher

Category: sauces (page 1 of 5)

ALBONDIGAS GUISADA EN SALSA (Meaatballs cooked in Sauce)

April 12, 2024 / / 0 Comments

 

We all are familiar with meatballs, especially when paired with spaghetti.  In Nuyorican cuisine we also have our version of meatballs, or Albondigas Guisadas en Salsa i.e. Meatballs Cooked in Sauce. Most of the time we serve this dish with rice or potatoes. In some recipes, a lot of what we call criollo items are added such as pimentos (sweet bell peppers), Spanish olives, chili peppers, cilantro, etc. In the version given below, we keep it simple: stewed in tomato sauce.

This recipe calls for beef. You can substitute ground pork or lamb. If you’re health conscious, you can use ground turkey or chicken. Whatever  meat you use, it’s a very delicious dish.

Note that in this recipe we include sofrito, that aromatic mix of herbs and spices common to Puerto Rican cooking. In this blog, back in 11/08/10, I posted a sofrito recipe. You can also access a sofrito video I did on 07/10/14. If that’s too much of a bother, you can just sauté 1 teaspoon of turmeric in 2 teaspoons olive oil and add to the recipe. Or simply substitute a packet of Goya Sazόn or Sa-zόn Accent, an ingredient you can find these days in most supermarkets.

ALBONDIGAS GUSISADA EN SALSA
(Meatballs Cooked in sauce)

Ingredients:

1½ pounds lean ground beef
8 whole black peppercorns
1 clove garlic, peeled
1 teaspoon dried oregano
½ teaspoon salt
1 teaspoon olive oil
2 teaspoons red wine vinegar
1 cup bread crumbs or cracker crumbs
1 egg lightly beaten
½ cup flour
Vegetable oil for frying (about 1 cup)
2 tablespoons sofrito (see above)
1 cup tomato sauce

Instructions:

  1. Place meat in a bowl.
  2. In a mortar, crush peppercorns, garlic, oregano and salt. Blend in olive oil and vinegar.
  3. Add spices to the meat, along with bread crumbs and beaten egg. Mix thoroughly.
  4. Form meatballs into balls. (Note: we like large meatballs. I mean the size of Spauldings.  If you’re more conservative in your tastes, you can make the meatballs spoonful size).
  5. Coat balls with flour.
  6. In a large skillet, heat vegetable oil, add meatballs and cook evenly over medium-high heat until brown (about 10 minutes). Cover, remove from heat and set aside.
  7. In a small saucepan, sauté the sofrito over high heat for 1-2 minutes. Lower heat, add tomato sauce and simmer, covered, about 5 minutes,
  8. Return meatballs to stove. Add tomato sauce and cook over medium heat, covered, for 15 minutes.
    Yield: 6 servings.

SAUCED TOFU

April 2, 2024 / / 0 Comments

I call this recipe Sauced Tofu. Normally we would use oyster sauce or a soy sauce variant. This time we made our own sauce from scratch. The dish has  all the Boricua herbs we use in our cooking, so you could also call it Nuyorican Tofu.  Whatever name you give it, you won’t be disappointed. We also paired the dish with spinach and Chinese noodles; and we mixed it all in a wok. If you don’t have a wok, just cook the sauce in a large pan then add the cooked noodles  or favorite pasta to it.   And, if you prefer, you can pair the sauced tofu with rice. The possibilities are endless. It makes for a great vegetarian dinner. That’s what makes this dish so unique.

As mentioned in prior posts, it’s a good idea, even with extra firm tofu, to have it pressed before cooking.  Pressing the tofu squeezes out extra moisture, making it firmer and dryer which means you get a wonderfully crisp exterior when you cook it. Let me add,  if you’re using tofu as is, it doesn’t require pressing; but if you are sautéing or cooking it in a sauce, pressing is best. It also holds its shape better during cooking and ensures your seasonings won’t be diluted.  Pressing tofu is no big deal: wrap the block of tofu in a paper towel and put it on a large plate; then put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 minutes. The tofu will be about two-thirds its original thickness, and less than a ¼ teaspoon of water will have been removed. That’s it, now you can go on with the recipe.

SAUCED TOFU

Ingredients:

1 block tofu (usually between 14-16 ounces)
1 bunch fresh spinach, about 1 pound
16 ounce package Chinese noodles or favorite string pasta
Half a stick butter
¼ cup flour
1½ cup water (can substitute chicken or vegetable broth)
Salt and black ground pepper to taste
¼ cup dried oregano
1 clove garlic, peeled and minced
1 packet Sazón Goya or Sa-zón Accent

Instructions:

  1.  After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3.  Cook noodles according to package directions.
  4.  Meanwhile, in a wok, melt butter over medium heat. Add flour and stir to combine.
  5.  Add water or both and thicken, stirring constantly, into a sauce. You can add more water depending upon how thick you want it.
  6.  Add salt, pepper, oregano and garlic. Stir in sazón.
  7.  Add pressed tofu pieces and spinach.  Mix well until heated. Add cooked noodles, stir to combine and serve immediately.
    Yield: 4 servings.

 

 

 

 

 

 

TORTELLONI IN A TURMERIC SAUCE

March 21, 2024 / / 0 Comments

Tortelloni or tortellini? You say, “What?” We are all familiar with tortellini, the pasta normally stuffed with meat,  parmesan cheese and egg. I, on the other hand, prefer tortelloni, a larger keyhole-shaped pasta made from one round piece of dough.  It is a favorite in Northern Italy, and is normally stuffed with ricotta cheese, spinach, pumpkin or squash. Most of the time it’s served with a sage-infused butter. This time around we serve it with a turmeric sauce that gave it a piquant color and flavoring. It’s all a matter of taste. It you like tortellini, go with it. If not, tortelloni is always a good stand by. You’re choice. Either way, you won’t be disappointed.

TORTELLONI IN A TURMERIC SAUCE

Ingredients:

1 (20 oz.) package fresh tortelloni
½ stick butter
¼ cup flour
1½ cups water (or vegetable or chicken broth)
1 tablespoon ground turmeric
Salt and ground black pepper to taste
1 clove garlic, peeled and finely minced
¼ teaspoon oregano
2 tablespoons heavy cream
Parsley (for garnish)

Instructions:

  1. Cook tortelloni according to package directions.
  2. Meanwhile, heat butter in a large frypan or skillet. Add flour and stir to mix until you have a fine rue. Add water or broth, stirring constantly until mixture thickens. You may add more water or broth if you want a lighter sauce
  3. Add turmeric and stir to combine
  4. Add salt, pepper, garlic and oregano. Stir in cream and cook until heated.
  5.  In a large serving bowl, combine tortelloni and sauce. Garish with parsley and serve.
    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.

 

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.

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.

MEAT/RICE BALLS IN SAUCE

October 11, 2023 / / 0 Comments

This is a unique meatball recipe that combines beef (or ground pork, turkey or chicken) with rice. You simply combine the meat with the rice, form it into meatballs and fry in a tomato sauce. It’s a quick and delicious no-frills meal.

MEAT/RICE BALLS IN SAUCE

Ingredients:

1 pound ground beef
½ cup raw rice
¼ cup chopped onion
Salt and ground black pepper to  taste
3 tablespoons olive oil
2 (8-oz.) cans tomato sauce
1 cup water
2 cloves garlic, peeled nd minced
¾ teaspoon dried oregano

Instructions:

  1. In a bowl, mix beef, onions, salt and pepper. Form into small balls
  2. Heat oil in a skillet or fry pan over medium-high heat. Add meat/rice balls and fry, turning frequently until light brown but not crusty on all sides.
  3. Add sauce, water, garlic and oregano. Mix well. Cover and simmer on low heat about 45 minutes.
    Yield: 4 servings.

BROCCOLI IN A LEMON-BUTTER SAUCE

October 3, 2023 / / 0 Comments

This is a great vegetarian dinner for any occasion. It’s full of flavor and healthy ingredients, a wonderful combination. As noted, all you need is fresh broccoli, a little bit of flour, butter, olive oil, onion, garlic and, as a  final touch, capers. Can’t get better than that. This time around, we served the dish over Spanish yellow rice. You Can also pair it with pasta or your favorite grain. You can’t go wrong with this one.

BORCCOLI  IN A LEMON-BUTTER SAUCE

Ingredients:

1 large head of broccoli, about 1 ¼ pounds
Flour
½ stick butter
2 tablespoons olive oil
1 onion, peeled and cut into thin rounds
2 cloves garlic, peeled and minced
Salt (optional)
Ground black pepper to taste
Juice from one lemon
1 teaspoon capers
1¼ cup water

Instructions:

  1. Wash broccoli under cold running water and pat dry with paper towels. Cut florets into medium florets and chop stems into small pieces. Sprinkle lightly with flour
  2. Heat butter and olive oil in skillet or sauce pan over medium heat. Add broccoli and onion, and stir-fry until onion is soft and translucent. Add garlic and cook for 2 minutes. Season with salt (optional) and pepper. Note that the next ingredient, lemon juice, is sometimes used as a substitute for salt. That’s why the salt is optional. If desired you can sprinkle a dash of salt over the broccoli or leave as is if you want the dish less salty.
  3. Stir in lemon juice and cook for an additional 3 minutes.
  4. Add water and stir until the liquid is thickened to your liking. Some like it very thick, some do not. Your choice. Stir in capers and cook until heated, about 2 minutes. Serve over rice, pasta or favorite grain (i.e. couscous, quinoa or farro).
    Yield: 4-6 servings.

CHICKEN QUARTERS WITH BUTTER-VINEGAR DRESSING

September 22, 2023 / / 0 Comments

This is one of those recipes that I’ve created where terminology is left up to the individual. I call it Chicken Quarters with Butter-Vinegar Dressing. The dressing part is simple, just a mix of butter, cayenne pepper and red wine vinegar in which to coat the chicken. The chicken part is more complex. There are chicken thighs, chicken breasts and chicken drumsticks. We all know what they look like. But in my family, back on the block, we loved cooking chicken quarters. To us that was the part of the chicken that entail the drumstick and part of the chicken breast to which it was connected. What we did was cut these quarters from the chicken and cook them in various ways. Our favorite was having it baked and then sauced in the butter-vinegar mix. Yes, you can cook any chicken parts this way, but we enjoyed most the chicken quarters. Two chicken quarters can feed 4 people or, for big eaters, you can have four individual quarters. Now, as then, it’s an easy recipe to prepare with minimal ingredients and a taste that is scrumptious.

CHICKEN QUARTERS WITH BUTTER-VINEGAR DRESSING

Ingredients:

Chicken quarters as described above
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and black pepper to taste
3 tablespoons butter
¼ teaspoon cayenne pepper
3 tablespoons red wine vinegar

Instructions:

  1. Wash chicken quarters under cold running water and pat dry with paper towels.
  2. Place chicken in a bowl, drizzle with olive oil and season thoroughly with  garlic powder, oregano, salt and pepper. Let rest for 15 minutes for flavors to develop.
  3.  Meanwhile, preheat oven to 450 degrees. Place chicken skin side up in a baking dish or pan. Cook 15 minutes. Then turn over and cook another 15 minutes or until chicken is golden and crisp.
  4.  In a small pot or pan, melt butter with cayenned pepper over medium heat. Whisk in vinegar and remove from heat. Drizzle chicken with butter-vinegar dressing and serve.
    Yield: 2-4 servings, depending on the diner’s appetite and how many chicken pieces you cook.
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