Skip to main content

Ric orlando Super Sandwich Recipes, Triple mushroom and goat cheese melt!


Triple Mushroom Melt w local goat cheese and greens 
This is a nice vegetarian alternative and can be vegan if you choose to use vegan bread and vegan cheese alternative.
The meatiness of the mushrooms makes for a super satisfying sandwich even for a carnivore!

Makes 4
8 slices hearty whole grain bread.
4 oz white mushrooms
4 portabello mushrooms
4 oz oyster or shiitake mushrooms
olive oil as needed
salt and pepper
¼ cup chipotle mayo
8 oz goat cheese
olive oil
1 cup arugula or chicory
fresh herbs like thyme, chives or rosemary
Preheat oven to 350

For the mushrooms.
Cut the mushrooms into thick but bite sized pieces, removing any tough stems
Put in a mixing bowl and toss with enough oil to coat all of the mushrooms and make then shiny.  Season generously with salt and fresh pepper.
Lay on a cookie sheet and roast for 15 minutes or until golden brown and meaty looking.
Strain off oil and reserve oil and roasting pan.

For the goat cheese
Put in food processor with a teaspoon of herbs and the reserved oil from roasting the mushrooms.
Whip until light and fluffy. Reserve.

Put the bread slices on the used cookie sheet.
Mound the mushrooms of half of the bread slices and smear the other half with goat cheese.
Bake for 5 minutes or just until warm.

To assemble
The bread with the shrooms goes on he bottom.
Then some greens
Then top with he goat cheese smeared bread.
Go!

>Note that all of the sauces will make more than you think you need, but chances are you’ll need them again in a few days for other purposes. Store leftovers covered, in the fridge, for up to two weeks.

Comments

Popular posts from this blog

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…

A Fine Corned Beef done correctly...in a bit of a brogue

Here is MY fine recipe in detail for cooking corned beef and cabbage---

Aye, 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.
And mark my words, Brisket means brisket here--the bottom round and other "corned beef cuts" are as counterfeit as the Queen's crown---
and 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…

Ric Orlando's Latkes that Beat Bobby Flay!!!!!

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…