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Showing posts from 2013

Ric Orlando's Homemade Sri Racha Recipe

Homemade Sri Racha Red chiles are not always in the market so when they are,  grab 'em up!!! Show the world that the omnipresent Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this is Boston in's been a loooong love affair! Nonfermented Version 12 oz red chiles—serranos, long hots, cayenne, red jalapeƱos or a mix, roughly chopped 4 big cloves garlic, smashed 4 tablespoons brown sugar ¼ cup live apple cider vinegar (like Bragg's) 2-3 teaspoons salt ¼ cup water (or more)

Put everything in a food processor and grind to a coarse grind. (Don’t wash that processor bowl yet!) Scrape it out well and put the chile mix in a nonreactive pot. Simmer for 5 minutes or so to dry it out abit. Put it all back in the processor. Puree til smooth. Press through a strainer.
Store refrigerated in a glass jar.

Fermented Version Make recipe as above but do not strain. Put in a sterile jar. Cover with wax paper held on by a rubber band like a d…

Figgy Pudding recipe!

Now bring me some FIGGY PUDDING...

We’ve all sung it–now let’s make it!
There are recipes for baking, steaming and even frying this rich, traditional Englishdessert, but baking is the easiest way to have good results without too much work.

It takes a while to bake so start early. Wrapped well, it lasts for up to a week (if you don't eat it all).

1 3/4 cups buttermilk 12 ounces dried Calimyrna figs, coarsely chopped 1 1/2 cups white whole-wheat flour 1 cup white sugar 2 1/2 teaspoons baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon salt 3 eggs 1 1/2 cups dry bread crumbs 1/2 cup butter, melted 1 (2.45 ounce) package sliced almonds 3 tablespoons orange marmalade 1 tablespoon grated orange zest 1/2 teaspoon orange-blossom water (optional)

Gently heat buttermilk and figs in a saucepan over medium-low heat until softened, 10 to 15 minutes; set aside until cool.
Preheat oven to 350 degrees F . Grease a tube pan.
Mix the flour, sugar, bakin…

Zuppa di Pesce: The Feast of the Seven Fishes

The Catholic Feast of the Seven Fishes, contrived to represent the seven sacraments, is one of the great Christmas Eve food traditions. From a seven-course extravaganza that includes seafood salads, fried, steamed, baked, stewed and raw fish, to a perfect zuppa, it’s a tour de force and a tradition enjoyed by any and all denominations, humanists, and atheists alike at my restaurants.

The secret of a good zuppa is making a great crab sauce base and then timing the cooking of the seafood so you don’t overcook anything! This is best served over light pasta like thin spaghetti or angel hair, or just served with a loaf of good Italian bread.

8 hardhell blue crabs or 2 dungeness crabs or two 1 pound lobsters 1 pound cleaned calamari, cut into thick rings 18-24 medium shrimp, peeled and deveined, peels reserved 18-24 medium dry pack sea scallops 18-24 littleneck clams (scrubbed) 18-24 mussels (scrubbed and debearded) 1 ½ lbs firm white fish filet, cut into 6 pieces (hake or pollock are good …

Ric Orlando's Turkey 101

The secret is in the brining!
When you are done frying, grilling and otherwise messing around with that big bird, try my tested, tried, and true method for brining and roasting! Brining and the high/low cooking technique is the trick to making the perfect turkey.

Ric's Turkey Brine (You should ratio up to make enough to cover the bird entirely.)

Use a cooler to hold the turkey so that you can brine it over night. Clean it really well and line it with a trash bag or food-safe plastic if you are squeamish. Put four frozen icepacks or ziplock bags of ice in the cooler and cover to make sure it stays cold enough. (Using a really big cooler? Increase ice accordingly to keep that bird at a safe temperature.)

1 gallon cold water     
1 cup kosher salt
1/4 cup sugar         
3-4 allspice berries
8-10 peppercorns     
2 fresh bay leaves
1 tablespoon dry thyme 
1 teaspoon lemon zest

Stir the salt into the water to dissolve. Add all other ingredients and you've made the brine. Cover the …

Ric Orlando Garlic Festival 2013 Chinese Condiment recipes

Make your own Asian-style goodies! Garlicky Asian condiments we all love!

Chile Garlic Sauce This is the stuff we serve at both New Worlds with our fried calamari. We use itin our kitchen to finish sauces, ceviches, marinades, soups and–yes–right out of the jar!
6 ounces hot red chiles (e.g., cayenne, Fresnos, red cherries, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
6 cloves garlic, chopped
2 teaspoon salt
1 tablespoon sugar
4 tablespoons distilled white vinegar

Get fresh! This is insanely easy and insanely delicious!

Simply grind this all up in your food processor or blender and store in a jar in the fridge. Use as you would jarred chile-garlic paste
Homemade Sri Racha Non-fermented version It is farmers' market season and the red chiles are popping! Grab 'em up and show the world that the Rooster is not the only one who can make this addictive sauce. I bought my first bottle of this in Boston in 1982…it's been a long love affair!
12 oz re…

3 Day Jerk Pork!

Ric Orlando’s 3 Day Jerk PorkWe will be serving this at Olanafest, Saturday, June 21st! Come try! 
Jerk is a native Jamaican concoction.It has been used for hundreds of years as a seasoning, tenderizer and preservative.A good Jerk is like a sophisticated Teriyaki.If you examine it that way, it becomes one of the best all purpose items in your fridge. Use the dense “mud” from the settled ingredients for some good deep heat and a real island jerk flavor.Skim some of the liquid from the top and mix with a touch of pineapple juice for a mild but full flavored shrimp or snapper marinade.Add some to prepared mayo and watch that turkey sandwich dance! Serves 6 with leftovers Ricter heat scale-6-7, but variable according to your taste 1 6 lb fresh hamor pork shoulder
DAY ONE: Brining BRINE RECIPE 1 gallon water ¾ cup kosher salt ¼ cup molasses ¼ cup sugar 4 thyme sprigs splash of hot sauce 1 small onion, peeled and sliced 2 tbs ground allspice 1 cinnamon stick Dissolve all ingredients and pour over pork, ra…

Morning Breakfast Kale Smoothie

I will be at Mohonk Mountain House the Saturday September 14th for their annual Harvest Festival.
This year's featured local ingredient is Kale! I'll be cooking 5 recipes live in the Mountain house. Can't think of a better way to spend a September weekend than getting a great hike and swim in at Mohonk, then coming to my demo before dinner!
So, here is a tease!
Morning Kale Smoothie!
This is basic, vital,  delish and frankly, a great way to make that green kale easily processed.
You can use any choice of "milk" but in this one I prefer the sweetness of almond milk.

makes 1 big breakfast smoothie
1 cup roughly cleaned, destemmed and chopped kale (lacinato or Tuscan is best for this)
1 banana
1/2 cup chopped fresh fleshy fruit (apple, pear, peach, plum, canteloupe, honeydew)
1 cup almond milk (or milk of choice)
water if/as needed
generous squeeze of lemon or lime
Put everything except the water in the b…

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)

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!

They 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.

Bring 8 quarts of water to a…

Ric Orlando's Four Simple Farm to Table Recipes

Simple Farm to Table Recipes Timing theHarvest in The Capital Region Ric Orlando New World Home Cooking
JUNE STRAWBERRIES Strawberry, Goat Cheese and Basil Bruschette with Balsamic Vinegar and Cracked Pepper Dressing
Local strawberry season is one of those agricultural events that starts with a trickle, proceeds to a flood and then dries up almost overnight. This recipe provides a good opportunity to use up those delicious berries that may be slightly bruised or imperfect. There are three steps to follow. The balsamic syrup can be made in advance and reserved in a glass jar indefinitely. Serves 6
For the Balsamic Syrup: 1 cup balsamic vinegar 1/4 cup dry red wine