Friday, June 25, 2010

A Republic on the Edge

June 25, 2010
from Oswald at Large by Oswald Rivera

The latest flap over President Obama's firing of General Stanley McChrystal has brought to mind the old argument of the inevitable clash between civilian leadership and the military. We have been fortunate among nations that our tradition of civilian oversight has never been challenged. This is how the Founding Fathers envisioned it, and this is how it has been. However, I believe that we are at a crossroads at this point in time, and the danger lurks of a considerable disconnect between civilian authority and military responsibility.

As one who has served this nation in time of conflict, and who would do it again willingly, I am concerned, as are others, of what has been referred to as this "cultural divide" between those who serve in our military, and those who have not. This nation has always cherished the ideal of the citizen-soldier. It began at our inception when a bunch of rag-tag farmers took on the British Empire at Lexington. It grew to its apotheosis when citizen-soldiers fought to both sides, North and South, during the crucible of the Civil War. It happened again in both World Wars when citizens fought under the same banner against the evil of Fascism. In the defining struggle of my generation, Vietnam, despite the protests and upheavals, it was still a citizen army that bore the brunt of the struggle. There was one cultural leveller, and that was the draft.

The draft is no longer with us, having been rescinded years ago. What we have now is an all-volunteer army. Unfortunately, this has only exacerbated the chasm between America's military and its civilian population. In reality, what we have today is an armed force, by and large, composed of poor whites, blacks and minorities led by a predominantly white officer corps. The sons and daughters of the elite, of legislators, of the upper brackets (with, of course, some exceptions) do not have to put themselves in harms way. Those who can't find work when the economy is good (let alone when we're in an awful depression) or who do not have the wherewithal to go to college, or can't get access to advancement and even good health care, they are the ones who sign up. And they serve selflessly, one long tour after another while the rest of us can't even fathom what they are going through. Thus the military has become an arm onto itself, aloof, apart and, yes, resentful of a leadership that has no idea of what it is to face fire. C.E. Montague once stated, "War hath no fury like the noncombatant." And it is the non-combatants, like a recent vice-president who claimed six deferments during the Vietnam war so as not to serve, who now make policy for those who must put their lives on the line.

This is not a good scenario. When a military becomes estranged from the nation is must protect, dissension and chaos will follow, as occurred with the early Roman Republic when a dysfunctional and ineffectual government succumbed to the legions who despised it. I'm not claiming this is our fate as of yet. But if this becomes a generational pattern with a growing separation between the political leaders and the military, it won't be long before that military losses respect for the politicos. And if there is no longer any respect for distant, elite rulers, then why should the soldiers obey them?

The last President we had who served in the military (and I'm not talking about George W. Bush's stint in the Air National Guard protecting us from the Gulf of Mexico) was Jimmy Carter, who had been a naval officer. Now, being a veteran is not a requirement for being a good Commander-in-Chief. Franklin Delano Roosevelt never served in uniform, yet he was a superb executive during World War II. But as was shown during the last Bush administration, having a cabinet of "furious non-combatants" is not necessarily a good thing. Those who have never seen battle may be too readily willing to commit us to questionable military endeavors. If the Congress at that time knew that their sons and daughters might have to serve in a dubious war, I doubt they would have been so willing in committing us to a uncertain adventure in Iraq.

My humble view (and this may trouble both my liberal and conservative friends) is that the draft should be reinstalled. Some European countries have a unique method of conscription. Everyone serves either in the military or a comparable national service for one year, with no deferments for anyone. One year, when you come out of high school is not going to ruin your life or prospects For those who like the military, they can stay in. For those who want to pursue a civilian career, they can pursue that as well. An equitable system for all. Also, and I say this with great pride, we are fortunate to be Americans; it's only fair we should give something back, and not have one percent of the population having to bear the brunt of protecting us. Because, my friends, I despair that the way we are going, someday in our future we just may have some Caesar who may want to "save" the nation. And that would be the worst of all outcomes.

Monday, June 21, 2010

Rama Rong Song Chicken

June 21, 2010
from Oswald at Large by Oswald Rivera






Recently, my dear friend, Paul Goldstein, sent me an e-mail with regard to my posts on Chinese wok cooking. He, like I, is an avid fan of wok cuisine; and he also prefers using a cast-ironwok. Following this vein, he gave me a Thai recipe that can also be prepared in a wok. He stated it's one of the easiest Thai recipes to make. I tried it, and he's right. Quick and easy, and delicious.

Truthfully, I use a wok constantly for cooking these days, but I've never considered preparing a Thai recipe with it. But it does make sense. Both cuisines are Asian and full of flavor.

If you don't own a wok, Paul's recipe can also be done using a deep pan or pot. The recipe calls for using Satay peanut sauce, which you can get in any Asian store, or most supermarkets these days. So here it is: Pablo's Rama Rong Chicken (with peanut sauce and spinach over rice).

RAMA RONG SONG CHICKEN

1 to 1 1/2 cups water
2 tablespoons peanut or olive oil
1 pound boneless chicken breasts, cut into 1-inch strips
1 pound fresh or frozen spinach ( if using fresh, cut into bite-sized pieces)
4 cups ( or more) cooked rice
2 tablespoons Satay peanut sauce diluted in 1/4 cup water
1 small red bell pepper (pimento), cored and sliced thinly

1. In a wok, add the water and oil; and place a steamer rack inside. If you don't have a steamer rack, punch holes in an aluminum pie plate and place the pie plate atop a small can (about 5-6 ounces) inside the wok. The amount of water used will depend on height of can. Just make sure you have enough water to steam the chicken and spinach.
2. Bring water to a boil. Place chicken on plate, cover, and steam for about 5 minutes.
3. Add spinach and cook for about another 3-4 minutes (depending on whether spinach is fresh or frozen).
5. Fill a serving bowl with cooked rice, then top with chicken and spinach.
6. Pour Satay sauce over chicken and spinach, and arrange red pepper slices on top as a garnish.
Yield: 4 or more servings.

Wednesday, June 16, 2010

Thai Noodles

July 16, 2010
from Oswald at Large by Oswald Rivera

My friend, Paul Goldstein, has become a maven in terms of Thai cooking. He's spent some time in Thailand, and its cuisine has really captured him. Which is great for me since I'm always in the market for some good recipes. And this is one of them. It's simply rice noodles in a sauce with chicken and broccoli added to it.

Noodles are ubiquitous in Thai cuisine. Some say there are over 300 varieties. The most commonly used are rice noodles, which come in three varieties: sen yai (wide flat noodles), sen lek (thin flat noodles), and sen mee or sen mi, which are thin and round and are called vermicelli in the West. There are also chicken noodles (gu-tiaw gai), and pork or beef noodles (gu-tiaw rua); as well as barni, noodles made from eggs and wheat floor and usually sold fresh. If you can get these fresh noodles, you are in heaven. Another dry variety are mung bean flour noodles called wunsen. They are very thin and are known to us as cellophane noodles.

The recipe, called Chicken Lard Nah, uses wide precooked rice noodles. They do have thinner pre-sliced, precooked rice noodles, but Paul prefers cutting the wide noodles to the size he wants. The dish calls for osyter sauce, but Paul admits he didn't get the sauce quite right so he experimented and came up with something else. In this case, sweet chili sauce, which Paul notes you can get at the local oriental grocery store for $1.89 or thereabouts. Chilies were introduced into Thailand by the Portuguese in the 16th century. And their cuisine has never been the same since. They love their chili.

The recipe is very easy and quick to make, quite tasty and healthy---except for the sweet chili sauce which has a high level of salt. But, as Pablo says, if you add it to the water in the pan, there's no problem .

PABLO'S CHICKEN AND BROCCOLI WITH RICE NOODLES

3 tablespoons peanut oil, olive oil, or vegetable oil
3 tablespoons water
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch wide strips
1 head fresh broccoli, cut into florets
6 separated strips (1 1/2-inch) precooked rice noodles
Sweet chili sauce to taste
1 medium to large ripe tomato, cut in half and then sliced into quarters

1. In a cast-iron pan or wok, add the oil and water, and mix.
2. Add chicken strips and broccoli florets. Cook for about two minutes. Cover the chicken and vegetable with the rice noodles.
3. Cook for about 5-8 minutes, stirring constantly, making sure there's enough water to steam everything or else the noodles will stick. If necessary, add a little bit more water.
4. Add sweet chili sauce and mix well with the liquid remaining in the pan or wok.
5. Garnish with tomato.
Yield: 4 servings.

Tuesday, June 15, 2010

Nouveau Grilling

June 15, 2010
from Oswald at Large by Oswald Rivera

Summer time an' the livin' is easy---which means that the grilling/barbecue season is here. But, you know what, kiddies---is it going to be the same old franks, burgers and half-burnt chicken? Now, not that there's anything wrong with franks, burgers and half-burnt chicken. But why not try something different and out-of-the ordinary, like grilling fish? You heard it right: fish, like in seafood. Fish is perfect for barbecuing and grilling. It's moist, delicious and easy to cook. Probably easier than grilling a steak.

Definitions are in order here. To my mind, grilling is just that: roasting meat outdoors over an open fire, grill, framework, or pit. Barbecue is when you add a highly seasoned sauce. So, wanna barbecue fish? Just add your favorite BBQ sauce. It'll probably be better for you than some contaminated, e-coli meat.

Below are given two simple but scrumptious (I love the word) fish dishes. Both are made with what in the Old World is known as "al salmoriglio"---with an oil and lemon sauce. Better tasting and healthier for you, believe me. Both recipes can be cooked on a charcoal grill, brazier, or gas grill. In each case, preheat the brazier or grill. If you don't have an backyard and a grill, you can also cook the fish in a broiler. In the first recipe given, you have to marinate the fish. This gives it a richer flavor. In the second recipe, marinating is not necessary, if you're in a hurry. Both recipes will yield about 4 servings.

PESCE AL SALMORIGLIO (Fish steaks with oil and lemon sauce)

Recipe I:

In a covered bowl or container, combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 minced garlic cloves, 1/2 cup fresh chopped basil, 1 tablespoon dried oregano, salt and pepper to taste. Mix well. Add to the marinade 2 pounds fish steaks (swordfish, salmon, cod, halibut, or tile fish) cut crosswise into 1/2-inch thick pieces. Refrigerate for 3 hours or, better yet, overnight. Turn fish several times in the marinade. Preheat grill; and brush grill with a little olive oil. When grill is quite hot, place fish steaks on grill and cook quickly over high heat. The fish should be close to the surface heat, and it should take about 2 minutes to cook on one side. Turn over quickly but carefully and cook about 2 minutes or slightly longer on the other side. Do not overcook or fish steaks will become too dry. Remove fish from grill and serve with lemon wedges, if desired.

Recipe II:

In a small bowl, combine 1/2 cup fresh lemon juice, 1/4 cup olive oil, 2 minced garlic cloves, 1 tablespoon dried oregano, salt and pepper to taste. (Note: in this recipe, the basil is optional.) Mix well and set aside. Preheat grill; and brush grill with a little olive oil. Grill fish as noted above in recipe I. Transfer to a warm platter and pour oil and lemon sauce over the fish.

There you have, friends. Now you can truly impress your neighbors and loved ones the next time you use the old grill.

Friday, June 4, 2010

Wok Cooking - Part II (Steaming)

June 4, 2010
from Oswald at Large by Oswald Rivera


A wok is a perfect tool for steaming foods. The whole idea is to cook food rapidly using hot most air. This cloud of steam evenly cooks the food without need to boil it in water or broth. It's perfect for cooking seafood since it preserves the delicacy of the fish. In the process one uses as much water as in necessary to steam the dish and, if the water boils away during the steaming, more water can be added to the wok.

Any food can be cooked by steaming, be it meat, sliced or in big chunks, or vegetables, either frozen or fresh. If the food is frozen, it should be brought to room temperature otherwise condensation will result and the food will become too moist and watery. Slow steaming takes about 40 minutes to an hour. Quick steaming of cut or sliced food can take 5 to 15 minutes.

Most woks come with a steamer attachment: a small round, serrated metal stand on which you can place the food. If you don't have one, then you can make a homemade version by piercing holes in a metal pie plate. The wok is filled with 2-3 cups of water. A small can is placed into the water and the pierced pie plate rests on the can. The food is laid on the pie plate and the wok is covered with the lid after the steam starts rising. You start steaming the food when the water reaches a fast boil. When steaming delicate foods such as fish, timing is very important. Too long a time steaming will toughen the food. It's best to remove steamed foods a minute before they are completely cooked. That way the heat of the steamer will complete the cooking process and the food will come to table hot and perfect.

The recipe given is for steamed chicken. The chicken can be steamed as is, in water, and a sauce poured over it before serving. My recipe calls for the chicken in a marinade (makes it more flavorful that way).

BASIC STEAMED CHICKEN

12 ounce chicken (with bone and skin), cut into approximately 1-inch pieces

Marinade:

2 tablespoons light or dark soy sauce
1 teaspoon brown sugar
1 tablespoon cornstarch
1 teaspoon sesame oil

1. Rinse chicken pieces under cold running water and pat dry with paper towels.
2. In a bowl, mix marinade ingredients. Add chicken pieces and let marinate for 15 minutes at room temperature.
3. Arrange the pieces on a plate in a single layer and steam at medium-high for 10 minutes. Serve with boiled rice.
Yield: 4 servings.

Note: A bigger (2 1/2 to 3 pound) chicken can be use. In this case, increase soy sauce to 3/4 cup, and marinate with other ingredients as given. Place chicken pieces on a plate and arrange in a heaping shape with skin side on top. Steam for 10 minutes, remove lid from wok and, using tongs or a fork, rearrange chicken pieces so that skin pieces are on bottom and other pieces on top, and steam for another 10 minutes.