Wednesday, August 25, 2010

Mosques in America: A Perspective

Aug 25, 2010
from Oswald at Large by Oswald Rivera



The uproar over the proposed mosque/cultural center on Ground Zero makes some of us, on both sides of the argument, uncomfortable. When that paragon of of marital fidelity, Newt Gingrich, equates Islam with Nazis, then the thing has gotten out of hand. The whole episode reflects a deep, personal and passionate argument. And what's lost in the argument is that the Islamic creed and American principles go back a long way, sometimes in tandem, and sometimes as opposites. This is not the first time the mosque issue has come up, and certainly it will not be the last. Whether one favors the building of the mosque/cultural center or not, one should understand the historical record. If nothing else, it gives us a guidepost as to understanding America's relation to Islam. And, though most of us may not know it, it's a long and storied history.

The earliest documented case of a Muslim coming to these shores is that of a Dutchman, Anthony Janszoon van Salee. He came to what was then New Amsterdam (later New York) in 1630; and was referred to by his compatriots as a "Turk." The first Muslim to enter the historical record is one Estevanico of Azamor, a Berber from North Africa who explored parts of the Midwest for the Spanish Empire. As far as we know, the first American public official to acknowledge the impact of Islam was John Adams who, in his treatise Thoughts on Government, praised the prophet Muhammad as a "sober inquirer after truth" alongside Confucius, Zoroaster, Socrates and other "pagan and Christian thinkers." Later on, in 1790, the South Carolina legislature granted special legal status to a community of Moroccans, 12 years after the Sultan of Morocco became the first foreign head of state to recognize the U.S. That's right, a Muslim nation was the first to recognize our existence.

Relations between Muslim nations and America were not always that rosy. In Marine Corps boot camp we recruits had to learn the Marine Corps anthem. The opening line is "From the halls of Montezuma to the Shores of Tripoli." The Tripoli part has to do with the U.S. war against the Barbary Pirates, a bunch of Muslim privateers who operated out of bases in North Africa; and, who from 1785 to 1815 demanded tribute from the U.S. in order for us to trade with the Orient, without having U.S. ships boarded and taken. Finally, the Americans had had enough and the marines were sent in to stop the extortion.

As for mosques in America? No less a notable than Benjamin Franklin, wrote in his autobiography (published in 1791) that he "did not disapprove" of a meeting place in Pennsylvania that was design to accommodate all religions. He stated that "even if the Mufti of Constantinople were to send a missionary to preach Mohammedanism to us, he would find a pulpit for his service." Muslims took him at his word and in 1907, immigrants from the Podliasie region of Poland founded the first Muslim organization in New York City, The American Mohammedan Society. But it wasn't until 1915 that the first American mosque was founded by Albanian Muslims in Biddeford, Maine. The nest big mosque, the Al-Sadig Mosque, was built in the Bronzeville neighborhood of Chicago in 1920. And in 1934, the first building specifically built to be a mosque was established in Cedar rapids, Iowa. By 1945 a mosque existed in Dearborn, Michigan, home to the largest Arab-American population in the U.S. The building of mosques increased in the 1920s and 30s, but it wasn't until the 1960s that construction really sped up. Statistics note that 87% of mosques founded in the U.S. were established within the last three decades. Today there are from 40,000 t0 50,000 mosques, and California has more mosques than any other state.

There are an estimated 2.5 million Muslims in the country. What is not know is that, historically, they tended to support the Republican Party. In the 2000 presidential election nearly 80% of Muslim-Americans supported George W. Bush over his Democratic opponent, Al Gore. Of course, within recent years, with all that's been going on, that support has sharply declined.

In the current on-going debate, I can understand both viewpoints. Religious freedom, whether you believe in religion or not, is one of our bed-rock principles. The right to attend a place of worship in enshrined in our psyche. The Constitution guarantees that right. Still, some argue, having a mosque so close to where 3,000 of our citizens were murdered (300 of whom were Muslim) is like pouring salt on the wound of those who lost friends and family on 9/11. The proponents of the mosque/cultural center should have been aware of that fact, however well intentioned. Nevertheless, because of the controversy, we are suffering a black eye in the Muslim world. Eventually, the controversy will subside, cooler heads will prevail, but, for the time being, the healing will take a long time in coming.

Monday, August 23, 2010

Grilling lamb

Aug 23, 2010
from Oswald at Large by Oswald Rivera


The summer season is almost over and Labor Day is just around the corner. That one, possibly last time, to get some mileage out of the old grill. Instead of the usual hot dogs, burgers or, even fish, how about grilling lamb? Yes, lamb. It's quick, easy, and delicious. So, put some pizzaz in the last grill outing.

In the recipe given below you can use boneless leg of lamb or rolled leg of lamb. If using a butterflied leg of lamb, just spread out flat. If using a rolled leg of lamb, cut and remove the netting from the leg, then with a sharp knife cut the seam along the smallest edge of the leg where the bone has been removed, and spread the meat out flat.

SIMPLE GRILLED LAMB

1 boneless leg of lamb or rolled leg of lamb, about 3 pounds
1/2 cup plain yogurt
Juice of 1/2 lemon
3 tablespoons olive oil
4 cloves garlic, peeled and minced
1 small onion, chopped
1 tablespoon copped fresh ginger
1 teaspoon ground cumin
Salt to taste
1/2 teaspoon ground black pepper
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 tablespoons chopped fresh rosemary or 1 tablespoon dried

1. Place the meat in a glass, ceramic, stainless steel or other non-reactive dish. Combine the remaining ingredients, and pour the mixture over the meat. Let the meat marinate, covered, in the refrigerator at least 8 hours or, preferably, overnight.
2. Remove the meat from the marinade and let some of the excess drip off. Cook the meat over charcoal or on a gas grill for 10-12 minutes. Turn and finish cooking for about 7-10 minutes or until desired doneness. The entire cooking time should be just less than 20 minutes.
Yield: 6 to 8 servings.

Friday, August 13, 2010

Grillin' Chicken

Aug 13, 2010
from Oswald at Large by Oswald Rivera




We're not going to put away that grill anytime soon. The long hot summer continues. So does al fresco cooking. In that vein, let's grill some more. This time, chicken. Believe it or not, chicken is one of the most easiest things to cook on a grill. Problem is, most times, it's burnt chicken on the outside and, almost raw chicken on the inside. I discovered a long time ago, to get perfectly grill, cooked chicken, simply parboil the chicken pieces beforehand. Now, this may not be necessary if cooking chicken breasts, especially if they have been pounded into thin pieces. That being said, making chicken on a grill is a quick straightforward thing. It all depends on the herbs or sauce used in the cooking.

Below are three easy grilling recipes for poultry. Don't have access to a grill? You can do same by broiling chicken in the oven.

#1: GRILLED POULTRY

For this recipe you can use small chickens, Cornish game hens, or even quail. Rinse poultry under cold running water, and pat dry with paper towels. Split the poultry in half. In a bowl, combine 1/2 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 3 minced garlic cloves, and 1/4 teaspoon dried sage. Add poultry and marinate for about 30 minutes or more. Remove from marinade and grill the poultry pieces directly over medium coals or gas grill. Cook for about 20 minutes, turning and basting frequently with the marinade mixture.

#2: SIMPLE GRILLED CHICKEN
4 chicken breasts
1/3 cup olive oil
6 tablespoons fresh lemon juice
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon rosemary
2 garlic cloves, peeled and minced
1/2 teaspoon red pepper flakes (optional)

1. In a blender or food processor, combine all the ingredients except for the chicken breasts, and process until smooth.
2. Place chicken in a large bowl or, better still, in a resealable plastic bag ( I like the ones that have the zip lock). Pour marinade mixture over chicken and cover (if using bowl), or seal, if using bag. Place in the refrigerator and let marinate for 1-2 hours (you can even marinate overnight if you want a full, rich flavor).
3. Drain marinade and reserve. Grill chicken, turning and basting frequently with marinade for about 30-40 minutes or until desired tenderness.

#3 GINGER-HONEY GLAZE GRILL CHICKEN

1 2 1/2-to-3 pound chicken, quartered or cut into serving pieces
Olive oil, melted margarine or butter
1 teaspoon ground black pepper
2 teaspoons dried oregano
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup sliced scallions
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons corn starch
1 teaspoon grated ginger

1. Rinse chicken under cold running water and pat dry with paper towels. Place chicken in a pot with water to cover, bring to a boil, and parboil for about 2 minutes.
2. Remove chicken and brush with oil, melted margarine or butter. Sprinkle with pepper and oregano. Set aside
3. To make Ginger-Honey Glaze: combine remaining ingredients in a small skillet or frying pan. Cook and stir over medium heat until bubbly. Cook, stirring all the time, about 2 minutes more.
4. Place chicken, skin side down in an uncovered grill directly over medium coals or gas grill, and cook for 20 minutes. Turn and grill for 15-20 minutes more or until desired tenderness, basting often with the Ginger-Honey Glaze.

Monday, August 2, 2010

Cold Noodle Salads for Summer

Aug 2, 2010
from Oswald at Large by Oswald Rivera


We are still in the thick of it, kiddies. Me and my significant other were in cool, clear Vermont. But now we're back in the city, the Apple, or as it has been referred to as of late, the Baked Apple. It's been a hot, cruel summer. The only thing I look forward to is the free outdoor concerts in Central Park where you can have a good outdoor picnic while sipping a light wine. One of my favorite picnic dishes (and summer food) are cold noodle salads. They are easy to prepare, and delicious. Add some cold chicken, fruit, cheese, and good bottle of bubbly, and you're set.

Almost any kind of pasta can be used for a cold noodle salad. My favorites, however, are oriental noodles. By that, I mean Japanese udon noodles, buckwheat noodles (soba), or fresh Chinese egg noodles. Below are given two recipes. One using soba noodles, and the other, Chinese noodles. If you don't access to these, then any pasta noodles will do (linguini, angel hair, spaghetti, bucatini, perciatelli, etc.). The first recipe calls for hot sesame oil which can be found in any Asian or Oriental store.

#1: COLD NOODLES IN SESAME SAUCE

1 pound fresh, thin Chinese egg noodles
4 quarts water
2 tablespoons salt
2 tablespoons soy sauce
1/2 teaspoon hot sesame oil (if you really like your noodles very hot, then you can make it 1 teaspoon or more)
1 tablespoons regular sesame oil
1 tablespoon cider vinegar or white vinegar
1 teaspoon sugar
1 tablespoon peanut oil
1/2 cup toasted sesame seeds
6 scallions, cut into ringlets

1. Bring salted water to a boil, add noodles and cook for just 2 or 3 minutes. Drain and rinse under cold water.
2. Combine remaining ingredients and pour over noodles, tossing until well blended. Cool and chill, or serve at room temperature.
Yield: 4 to 6 servings.

#2: COLD JAPANESE NOODLES

1 pound Japanese noodles (udon or soba)
4 quarts water
2 tablespoons salt
2 tablespoons sesame oil
2 1/2 tablespoons soy sauce
1 teaspoon rice wine vinegar or white vinegar
1/4 teaspoon crushed red peppers (pepe rosso)
6 scallions, cut into ringlets
2 tablespoons chopped fresh cilantro

1. Bring salted water to a boil and cook noodles about 4-5 minutes or until desired tenderness. Drain and rinse under cold running water.
2. In the same pot, heat together the sesame oil, soy sauce, vinegar, and red peppers. Add the noodles, and toss well until blended. Add the cilantro, cool and chill, or serve at room temperature.
Yield: 4 to 6 servings.