Ric Orlando, Hudson Valley Chef

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 1982...it's been a loooong love affair! Nonfermented Version 12 oz red chiles—serranos, long hots, cayenne, red jalapeños 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…

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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).
Ingredients

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…

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.
serves6

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 …