Oswald Rivera

Author, Warrior, and Teacher

Tag: United States (page 2 of 4)

Shrimp Cocktail

                                     
In 1959, Italo Ghelfi, one of the original partners of the Golden Gate Casino, introduced the famous 25¢ shrimp cocktail to the casino and Las Vegas (photo: Welcome to the History of Las Vegas)
In his tome, American Cookery, published in 1972, the famous gourmand, James beard wrote, “There is no first course as popular as a cocktail of shrimp with a large serving of cocktail sauce.” Of course, he was describing the eternal shrimp cocktail, a concoction which was a variation on the “oyster cocktail” created sometime in 1860 by a miner in San Francisco—who accidentally dipped some oysters into ketchup.  By the 1900s a cocktail sauce had been created and shrimp, popular in Cajun/Creole cooking, had become the standard in the sauce. By the 1950s every party or gathering had shrimp cocktail as a standby.
Today, shrimp cocktail has become rather passé. Admittedly, not many people make it or order it in restaurants, from what I’ve seen. And that’s sad. A well-made shrimp cocktail is a delight for the palette. I loved it when I was a kid. It made me feel like an adult, partly because of the “cocktail” moniker. Anyway, I still love the dish. Given below is my own humble recipe for this delightful appetizer.
SHRIMP COCKTAIL 
For the cocktail sauce:
½ cup chili sauce (I prefer Heinz)
1 cup ketchup
3 tablespoons prepared horseradish
Juice of ½ a lemon
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
1 clove garlic, finely minced
For the shrimp:
1 lemon, halved
1 clove garlic, peeled and halved
1 teaspoon salt
1 bay leaf
2 pounds large tail-on shrimp in the shell (about 30
1. Prepare the cocktail sauce: in a medium bowl, combine chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, Tabasco, and garlic. Refrigerate until ready to serve.
2. Have a large bowl of ice water ready to cool the shrimp. But first, to a large pot of water (about 8-quart), add the lemon, garlic, salt, and bay leaf. Bring to a boil. Add the shrimp, and when the water returns to a boil, the shrimp should be done (no more than 3 minutes total). They should be a bright pink and curled.
3. Remove with a slotted spoon to the ice water. When they are cool enough to handle (about 2 minutes), peel and remove the vein along the curve of the shrimp, but leaving the tail on. Serve at room temperature, or chilled, in a martini glass filled with cocktail sauce and the shrimp decoratively arranged and looped along the rim of the glass.   
    Yield: 4 to 6 servings, depending on size of cocktail glass.

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Stuffed Cornmeal Balls

In Puerto Rican cuisine there is a popular dish known as pastelitos, or meat pies. This dish entails the use of plantain leaves. A portion of cornmeal and meat filling is place on a leaf, which is then folded to give the meat pie its shape. Lastly, the meat is carefully removed from the plantain leaf and then deep-fried, hopefully retaining its form. We Nuyoricans found this time consuming and developed out own way of cooking this cornmeal dish. Nuyoricans, by the way, is the term applied to Puerto Ricans born or raised in New York. It was initially a derogatory term used by the islanders to described this populace. We then took the term as our own and as a measure of pride.

Our pastelitos omit the plantain leaf. We shape the cornmeal mixture with the hands or, better still, using two spoons and then deep-fry the mixture. In my family we never used the term pastelitos. To us these were simply Rellenos de Harina de Maíz or stuffed cornmeal balls. To this day they make a great appetizer or an entree served with vegetables or over yellow rice. The recipe enclosed is from my first cookbook, Puerto Rican Cuisine in America (Avalon Books – Thunders Mouth Press) .

RELLENOS DE HARINA DE MAĺZ
         (Stuffed Cornmeal balls)

1 cup water
1 teaspoon salt
2 tablespoons butter or margerine
2 cups yellow cornmeal
1/2 cup flour
1/4 cup olive oil
1 packet sazón accent (or sazón goya)
1 cup lean ground beef, about 3/4 pound
2 tablespoons tomato sauce
Vegetable oil for frying

1. Boil water in a small saucepan and add the salt and butter.
2. Combine cornmeal and flour in a bowl. Add the boiling water, mixing well to form a soft dough. Set aside and let stand for 30 minutes.
3. Meanwhile, heat oil in a skillet or cast iron pan. Add sazón and ground beef. Saute over medium heat until meat loses its color.
4. Stir in tomato sauce. Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
5. Using a serving spoon (like a big rice spoon), scoop out a handful of cornmeal mix. Smooth out the mixture so that it’s level with the spoon. Place a teaspoon of beef filling atop the cornmeal. Cover filling with another tablespoon filled level with the cornmeal mix and shape the whole cornmeal ball into an oval. Keep the spoons slightly wet while doing this. Some cooks prefer to shape the cornmeal balls by hand. Use whatever technique works for you.
6. Deep-fry in hot oil until golden.
    Yield: About 8 stuffed cornmeal balls.

Photo: courtesy of Grain Plain Foods—online store

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Szechuan-Style Noodles

Like most Americans, when it came to Chinese food, I grew up eating basic Cantonese fare which had morphed into American-Chinese cuisine. You know what I’m talking about: friend rice, egg food young, chow mein, chop suey, etc. I recall that in the Rivera family (as in probably every other family at the time), Friday night we would trudge to Chinatown and go to the Hong Fat Restaurant on Mott Street and order our perennial favorites: the aforementioned fried rice, baby spare ribs, Cantonese noodles, chow fun, and (on special occasions) lobster in garlic sauce. Hong Fat is no longer around, having closed years ago. But Cantonese fare remains.

Then in the late 1970s, restaurants featuring Szechuan food started popping up in Asian neighborhoods. It was a far cry from American-Chinese. I was impressed, not by the spiciness of the food, but by the subtle uses of hot spices within the food. Szechuan dishes are not simply hot, they contain many flavors—sweet, sour, bitter, salty, fragrant, and aromatic. They not only stimulate the palate, they make us more sensitive to those flavors. After years of bland Cantonese-style food, this was a revelation. I was hooked.

What does give the hot component to Szechuan cuisine is in its use of chili peppers. But initially, chili peppers were not utilized in Szechuan cooking. The Chinese had their own milder variety, faraga, also called Chinese of Szechuan pepper. The cuisine became even more peppery when Portuguese and Spanish traders introduced chilies to the region during the 16th century.

The dish given below is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK)

SZECHUAN-STYLE NOODLES

1 pound fresh noodles (Chinese thin noodles are the best, otherwise, angel hair pasta is a good substitute)
3 tablespoons peanut or vegetable oil
1/2 pound shredded barbecued pork, store bought or home made*
1/2 cup bok choy, washed, drained, and cut into bite-sized pieces
1/2 cup carrots, cut on the diagonal into 1/2-inch pieces
1/2 cup broccoli florets
1/2 cup snow peas
1 onion, thinly sliced
1 cup chicken broth
1 teaspoon cornstarch (or as needed)
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon Chinese chili paste with garlic (can use more or less depending on taste)

1. Parboil the noodles in a pot of boiling water for 3 minutes. To make sure noodles do not stick, loosen up the noodles with chopsticks as they boil.
2. Heat the oil in a wok or large frying pan. Add the pork, bok choy, carrots, broccoli, snow peas and onion, and stir-fry until the vegetables are crisp-tender, about 2 minutes. Remove the vegetables to a platter.
3. Add the remaining ingredients, stirring until thickened. Add the pork and vegetables and stir well until the mixture comes to a boil. Taste and adjust seasonings as desired. Serve.
    Yield: 4 servings.

*You can substitute a chicken breast, cut into strips, for the barbecued pork. In this case, stir-fry the chicken until nearly done, remove the chicken from the wok and continue as directed with the recipe, adding the chicken and vegetables to the sauce as the last step.

Photo: Courtesy of Tablespoon

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Margarita Pie

The margarita cocktail, which some believe was the precursor of the margarita pit (MexGrocer.com)

 (photo: courtesy of MexGrocer.com)

How about an adult pie? What? Something like a margarita pie. I’m sure we’ve all heard of the margarita cocktail. It’s become an American favorite: a concoction of tequila mixed with Cointreau or similar orange-flavored liqueur, lime or lemon juice, with the glass often rimmed with salt. Well, there’s an edible version very popular in the western U.S. and the plain states—and that’s the margarita pie.

The origins of this dessert are unknown. Enough to say that this is not a dessert for kids. But if you want to liven up your next bash, and there are no teetotalers around, this is a fabulous dessert.

MARGARITA PIE
 

1 ¼ cup finely crushed pretzels
¼ cup white sugar
½ cup melted butter
2 limes, zested and juiced
1 (14-ounce) can sweetened condensed milk
4 tablespoons gold tequila
2 tablespoons triple sec or orange-flavored liqueur
1 cup whipped heavy cream
Orange rind twists, for garnish
Mint leaves, for garnish
1. In a medium bowl, combine the pretzels, sugar and butter. Mix well. Press mixture into a buttered 9-inch pie plate. Chill for 1 hour.
2. In a large bowl, combine lime juice, lime zest, condensed milk, tequila, and triple sec. Fold in whipped cream.
3. Pour into cold pie crust and freeze for 4 hours until firm or chill for 2 hours in the refrigerator until firm.
4. Garnish with orange twists and mint leaves, and serve. 
    Yield: 6 servings or more. 

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Churros for Cinco de Mayo

Cinco de Mayo is coming up. That is, the fifth of May holiday that is celebrated in Mexico, and now is popular in the United States. In the U.S. the holiday is a misnomer in a way. They regard it as Mexican Independence Day, something similar to our Fourth of July. In actuality, Cinco de Mayo celebrates the Battle of Puebla in Mexico wherein the French invaded Mexico (they saw an opportunity while the U.S. was busy fighting a Civil War), and 6,500 Frenchmen cam up against 4,000 Mexicans. A bloody battle ensued, and the Mexican army won. And what began as a local celebration in Puebla, is now celebrated in most other Mexican states as well.

In the fiesta of Cinco de Mayo, traditional foods such as guacamole, tamales, and tacos are enjoyed. But, how about something different for this coming Cinco de Mayo fest? Something delicious and sweet. I’m talking about churros. Basically, it’s a deep fried pastry dough also know as a Spanish doughnut. It was developed centuries ago by Spanish goat herders since it could be cooked quick and easy over an open fire. With the Spanish conquest of the Americas it wasn’t long before the dish made its way up to the Southwest, where it came be known as a Spanish cruller. I like churros; always have. It’s one of the best meals ever, either as a dessert or other.

CHURROS

1 cup water
½ cup butter or margarine
¼ teaspoon salt
1 cup all-purpose flour
3 eggs
Vegetable oil
¼ cup brown sugar
¼ teaspoon ground cinnamon
1. In a 3-quart saucepan, heat water, butter and salt over medium heat until it comes to a rolling boil. Add flour and stir over low heat until mixture forms into a ball, about 1 minute.
2. Remove from heat, add eggs and beat until smooth.
3. In a dip fryer or frying pan heat 1 ½ inches of oil to 360 degrees F.
4. Spoon pastry mixture into a decorator’s pastry tube fitted with a large star tip. Squeeze  4-inch strips of dough into the hot oil and fry, 3 or 4 strips at a time, until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
5. On a plate, mix cinnamon and sugar, and roll crullers in sugar mixture, and serve.
     Yield: about 2 dozen crullers.
caption: courtesy of POSTRES de la Cipota

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Tex-Mex Grilling

I’m a partisan of Mexican cooking. It has been one of my favorite cuisines due to its variety and assortment of flavors. Of course, I’m talking mainly of that variation that most Americans eat north of the border. By that I mean Tex-Mex cooking, that hybrid that combines American products (such as processed cheese) with the culinary artistry of Mexican-Americans living in the U.S. It began in southern Texas and has spread throughout the continent. It’s hallmark is heavy use of cheeses, pork, beef, beans and spices such as cumin (which is of Indian origin). It’s basically Americanized Mexican food. Did you know that nachos, fajitas and chimichangas are all Tex-Mex inventions?

I’ve discovered that this type of cooking is also very applicable to the ole summer grill. In fact, grilling enhances the natural flavors. Below are given two tryout recipes, each easy to make and delicious. With a bottle of Corona or Dos XX, it makes a perfect summer barbeque.

GRILLED QUESADILLAS

8 flour tortillas (6-inch)
1 can (16-ounces) refried beans
1/2 cup shredded Cheddar cheese (I’ve also tried it with blue cheese for a more pronounced smoky flavor)
1/2 cup chili sauce or picante sause (if you really want it hot you can substitute Sambal, a hot sauce found in Asian markets)
3 scallions, sliced thinly in rings

1. Whether using coals or gas, preheat grill for 5 minutes.
2. Place tortillas on a plate and spread a portion of beans on half of the tortillas, but being careful to come to at least 1/2 inch from the edge. Top with cheese, chili sauce, and green onions. Moisten edges of tortillas with water (if desired, you can use a kitchen brush for this). Top with remaining tortillas and press the edges closely together. Then cut each tortilla into halves.
3. Place tortillas on grill. If it’s a small grill you may have to do it in 2 or 4 apiece. Close lid and grill 4 to 5 minutes. Remove from grill. You can have it as is, or cut each half into 3 triangles for what we call “finger food.”
    Yield: 4 servings.

GRILLED TACOS

1 pound lean ground beef, ground chicken, or turkey
1/2 cup sliced scallions
1 package (1 1/4-ounce) taco seasoning mix
12 taco shells
As much as desired: shredded lettuce, tomatoes (regular tomato slices or halved cherry tomatoes), and shredded Cheddar cheese
Sour cream to taste

1. Wheather coal or gas, preheat grill for 5 minutes.
2. Place a piece of aluminum foil on grill. Crumble beef on foil and top with scallions. Sprinkle with the taco seasoning. Close lid and cook 6 minutes or until beef is brown and no longer pink.
3. Place a portion of cooked meat on each taco shell. Then top with lettice, tomatoes, and cheese.
4. Add a dollop of sour cream on top and serve.
    Yield: 4 servings.

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Bananas with Coconut Cream

For every dinner, dessert is the crowning achievement. But ice cream, pie, and the usual fruit gets tiresome after a while. Here is a recipe that will wake everybody up. Its centerpiece is bananas. Yes, bananas. It’s the easiest thing to prepare, and it’s bound to impress your significant other or anybody else for that matter. Strikingly simple to make and scrumptious. Guys and gals, no fancy gimmicks here, Just sautee the bananas and serve with peach slices. Now, if you wan to exaggerate a bit, you can say how you slaved over the stove just to come up with this fancy-dan dessert. And who’s to know? At the end of the meal, your family and friends will sing your praises.

The recipe is from my first cookbook, Puerto Rican Cuisine in America (Avalon Books – Thunder’s Mouth Press). And it’s an example of how we dress up a basic fruit and make it glorious.

GUINEOS CON CREMA  DE COCO
      (Bananas with Coconut Cream)

2 tablespoons butter or margarine
2 ripe bananas, peeled and sliced in half lengthwise
1 tablespoon lime juice
1/2 cup cream of coconut
Fresh peach halves

1. Melt butter in a large pan or skillet
2. Add bananas and saute briefly until well coated
3. Sprinkle with lime juice.
4. Remove bananas to serving dish and spoon cream of coconut over them.
5. Garnish with peach halves and serve.
     Yield: 4 or more servings.

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Gregorio Uribe, and the Real Heroes

I don’t usually post other people’s videos on this site, but this one is an exception. It’s a video by my friend Gregorio Uribe, musician and artist. And it’s an homage to all you fathers out there. The music is catchy but, most of all, the work is moving.

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A Nation of Idiots

“Nobody went broke underestimating the intelligence of the American people.”
                                                               —H.L. Mencken

The above quote has weighed on my mind as of late. It seems more relevant now than ever. Especially when applied to this dispute they are having in the Supreme Court over the Individual Mandate, so-called, of President Obama’s health care act. What amazes me about this controversy is how we Americans are willing to vote against our own self-interest in the name of rigid ideology. Why would anyone be against something that in the long run is beneficial to them? And the only conclusion I come to is that we, essentially, are a nation of idiots.

How else to explain this uproar? Let’s view this mandate thing logically. First of all, this was originally a conservative, Republican idea! It came about during the Clinton Administration when it first proposed national health care. The Republicans, as a counter-measure to the Clinton plan, created this idea of an individual mandate that required individuals to purchase health insurance rather than have a national single payer plan or public option (government run health program). That way the insurance companies would get loads of more individuals to sign up, and they could continue their insurance racket. A great plus for them. The ultra-conservative Heritage Foundation led the fight to approve the plan. Newt Gingrich was for it. Mitt Romney was for it (and implemented it in Massachusetts). Now, almost every Republican is against. A prime example of this hypocrisy would be Sen. Chuck Grassley (R-Iowa) who in 1994 sponsored the individual mandate. Now he is vociferously against this “intrusion into freedom.” And the reason is “why?” Simple: a Democratic president, and a black man, no less, now backs it.

Let’s view this mandate thing on its merits. It would require Americans to purchase health insurance; and, if not, they would incur a penalty. The reasoning for this is thus: for any national health plan to work  it would need to cover as many people as possible otherwise it wouldn’t be profitable or practicable for the insurance companies. Without a penalty most young healthy people, who figure they don’t need insurance, would not participate. And since we’re stuck with the racket of the insurers they would be left with the sick, elderly and infirmed to cover—which would kill the insurance companies. So, how to cover the 50 million uninsured persons in the U.S.? Those who could not buy or afford insurance would be eligible for some sort of government subsidy.

There is also the responsibility question. Right now, anyone who goes to the emergency room gets treated, whether they have health insurance or not. If you don’t have any insurance, then we the taxpayers end up paying for it through our premiums. The question is: is it right for us to pay for someone who doesn’t have or doesn’t want health insurance? I’m sure if the emergency rooms started turning away those individuals without health insurance we would think differently about the plan. It’s estimated than without the individual mandate our premiums might get jacked up to $1,000.

But what gets me about this whole thing is that there are people who want the entire Obama plan repealed. That means doing away with the pre-existing option. Because of Obama’s health care plan, companies can no longer turn down a person  for insurance due to a pre-existing condition. This was one of the most flagrant insults imposed by the insurers. If you suffered from a critical illness like cancer or emphysema, the insurers could turn you down because it would be too expensive for them and not profitable enough. Does anyone in  his right mind want to do away with this provision? I’d like to see what  a die-hard tea partyer would say if he/she or a family member had such a pre-existing condition? Or the other part of the plan whereby a family can insure a child under the plan for up to age 26. This enables the younger folks, most of whom can’t afford health care, to have some form of insurance. Again, who in their right mind would want to do away with this?

The main argument against the Individual Mandate is that it will incur state debt, which a lot of states cannot afford at the moment. But more, it will force people to buy something they don’t want as mandated by the federal government. To them this is unconstitutional, a violation of their “rights.” Yeah, their right to deny 50 million of our fellow citizens a measure of health care—something which is a right in every other developed nation except the good ole U.S. of A. For the record, I don’t like this Individual Mandate. As noted, the only ones who profit from it is the insurance companies. Yet, it’s the only compromise that would allow any kind of health care at all to pass muster at this time. I would much prefer a single payer plan of a public option. Barring that, this is the only thing that President Obama could get through a recalcitrant congress. When he campaigned as Senator Obama his plan did not include the mandate. He included it in his health program because, honestly, that’s the only way the plan would be palatable to most conservatives in Congress.

The latest opinion poles state that up to two-thirds of Americans are against the plan—even though it will afford everyone some measure of health care. Again, I go back to my basic premise: a nation of idiots.

(Note: cartoon courtesy of Coghillustration)

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Rum Punch

Prior to the American revolution, the drink of choice in the colonies was rum. It fueled the American heart. It’s estimated that the colonists downed 3 3/4 gallons per head per year, and this includes women and children. At his inaugural in 1789, George Washington, the first President of the United States, had a barrel of Barbados rum served at the function. In colonial homes, no social gathering would be complete without a bowl of rum punch.

Today we think of rum mainly as a mixed drink such as in mojitos, daiquiris, or that rite of passage for almost every young person in America, rum and coca-cola. But rum punch at your next party or get-together is not such a bad idea. You can make it as powerful or as weak as desired, and, believe me, it livens up any gathering. Below is given a rum punch recipe from the 18th century. And, yes, it’s as delicious now as it was then. If you want to imitate those crazy Republican tea party folks, put on a tri-corner colonial hat, ruffled shirt and knee britches, and your set to party the old-fashioned way. Oh,yes, the recipe is from my second cookbook, The Pharaoh’s Feast, also published in the United Kingdom under the title, Feasting with the Ancestors.

RUM PUNCH

1 cup pure maple syrup
2 cups lemon or lime juice
1 quart water (you can use sparkling water to give it fizz)
1 bottle (750 ml.) dark rum (I prefer Anejo which is aged over 8 years, but any good dark rum will do)
Ground nutmeg

1.In a punch bowl, mix the maple syrup with the lemon or lime juice. Add water and stir.
2. Add the rum and serve over ice in the punch bowl, with nutmeg sprinkled on top.
    Yield: about 20 servings.

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