Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions) Wow. These eggplant balls were chosen to represent the Berkshire/Hudson/Capital/Central NY area in the US Foods Next Top Product contest!
are very old school, much the same as my mother's–and her
mother's–bready Neapolitan meatballs. Braise them in simple red sauce
with pasta, make a sub with lots of mozz, slice them onto pizza or
salad, served with tzatziki...the possibilities are endless!
(Oh yes, and want them gluten free? We got you! Just use Gluten Free Crumbs)
Makes about 24 delectable eggplant balls
2 tablespoons salt 4 large eggplants , peeled, stem removed, and cut into quarters lengthwise 2 cups panko bread crumbs or more if needed 2 eggs 1/2 cup grated Pecorino romano cheese 2 cloves garlic, finely minced 1 bunch Italian parsley, chopped to yield 1/4 cup 2 tsp dry oregano pinch crushed red pepper to taste 1/2 cup sunflower or other neutral flavoredvegetable oil.
Here is MY fine recipe in detail for cooking corned beef and cabbage---
As told by me to you, with hopes that you will tell your best version
of this tale again to be carried on for as long as it can travel---
I. SELECTING THE MEAT
Buy a nice slab o' brisket or ready corned beef brisket form a butcher of fine repute and deriving from a cow also of fine repute.
mark my words, Brisket means brisket here--the bottom round and other
"corned beef cuts" are as counterfeit as the Queen's crown---
nice meaning not too trimmed, retaining both the "flat" and the “nose".
Make sure it has enough fat between the layers. A finger’s worth is
right. Less and you will have a dry brisket. The fat is as important
here as it is to a young lass seeking her prince. A little bit o’ fat
will maintain the experience tender, and as she grows older, she will
still be something to be desired. I am referring to that fine brisket here, now keep your devilish…
Here they are! Ric Orlando's Luscious Latkes featured on BEAT BOBBY FLAY!!! And they WON!!
Potato Latkes, or Ashkenazi style potato pancakes, are a staple in most Jewish American households. So, this Italian chef
is going to teach you how to make these amazing latkes! Got a problem with
dat?I have had many a latke that has
all of the traditional flavors of the classic, but were either too greasy, too
rubbery or just flat. Tradition can use some technical assistance sometimes and
here is my shot at it.
One of my secrets in grating the potatoes two ways.The classic regular box-grated potatoes give
you the creaminess and the French style “mandolined” potatoes add a lacy,
crisp componentthat makes them
addictive. Also, check out the tossing technique and the incorporation of the
potato liquid…read on cynics…! Makes 12 nice-sized latkes 8 medium-large russet potatoes, peeled 1-2 medium onions, peeled 2 tablespoons horseradish 3 eggs about ¾ cup cornstarch or potato
starch as needed (for glut…