Saturday, February 27, 2016

Ric Orlando's New World Home Cooking original promo video 1995

This was made by a friend Mick Richards, as a tease to sell a TV series. No series, but a great archival video, capturing the original New World Home Cooking on Zena Road in all of its crazy energy...and I whip together a quick batch or PURPLE HAZE shrimp...there are a lot of classic Woodstock faces here that may be still around..or not..
Enjoy me and my ponytail!

Just drool....oxtails...the Jamaican way by Ric Orlando

Tuesday, February 23, 2016

Ric Orlando's Original Recipe PURPLE HAZE SHRIMP

Ric Orlando’s original “Purple Haze Shrimp”
Ok, so this dish comes with a lot of lore and just as much BS. It is hot? You bet? Is is painful…well, a little. But is it balanced? Totally. This is the perfect example of what West Indian spice should be. Like Trinidad’s inimitable Matouks brand hot sauce, this dish puts you on the edge, but keeps you coming back for more. The best analogy is this: it’s an unusually hot May day. All the kids are splashing about in the swimming hole. You jump in too. And the water if frigging FREEZIN! What now? If you jump out you’ll be doomed to a day shivering on the shore, but if you stay in and get used to it, you’ll have a great fun day and maybe some new adventures!  A good deep hot dish is the same. Stay in and experience what a good mind bending meal is about!
The name Purple Haze was inspired by Futurist guitar legend Matte Henderson, who walked right in to the original New World Kitchen on Zena Road and explained to Ric that his shrimp appetizer was making him “trip balls”. He then vocalized the guitar intro to Purple Haze by Jimi Hendrix.
At the time the dish was made with papaya and mango, not red cabbage. That is when the inspiration for Purple Haze came in.  Make it purple. Try everything. Beets? No, too dirty tasting. Blueberries?…nope, too “blue” fruity. Black berries, nah…too tart. And it occurred to me that cabbage would be perfect. It has plenty of cellulose which assists in digesting the capsicum from the habaneros and will cook out very purple! So that is it.
Enjoy your trip.

Purple Haze Shrimp
Serves 4 as a side, snack, app or light meal with plenty of leftover sauce.
16 16-20 or u-15 GULF shrimp, peeled and deveined, tails intact.
3 oz unsalted butter
12 ounces pineapple juice
5-6 each habanero chile, stemmed, seeds intact, or more, or less
1 cups red cabbage, shredded
1/4 cup red onion, diced
2 teaspoons ginger, dry
1  teaspoons thyme, fresh, divided
4 ounces cider vinegar
1/4 cup brown sugar
1 teaspoon corn starch (optional)
1 teaspoon sea salt
1 cup pineapple, diced
3 scallions, sliced

To make the sauce.
Put the habaneros, cabbage and onions in a food processor and pulse to chop everything very fine.
Put this mix in a non reactive pot with the pineapple juice, vinegar, ginger, cornstarch, brown sugar, salt and half of the thyme. Bring to a boil then simmer 15 minutes to concentrate the flavors. This is the Purple Haze sauce. Cool and jar it up. It will last, refrigerated for up to one month or more.
To make the dish, use a heavy skillet.
Melt half the butter and then arrange the shrimp in an even layer in the pan. Cook over medium high heat until the shrimp begin to caramelize on one side. You want them golden brown.
Turn the shrimp over and add about 6 oz of sauce. Bring to a boil, then add the rest of the butter. and swirl to melt it in. Spoon our 4 shrimp per person, smothered in sauce.
Garnish wit fresh pineapple, scallions and sprinkle with the remaining thyme!

Enjoy with beer, a fruity cocktail or a glass of cold white wine like the Finger Lakes riesling in the picture. Don’t do red wine!!! It will make the peppers hotter and will also make the cabbage bitter.

Monday, February 22, 2016

Ric Orlando's Eggplant Balls!

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 boil and add 4 tablespoons salt. Add the eggplants and boil until soft, about 10 minutes.

 Remove the eggplants from the water and drain well, pressing out all of the water.
When the eggplants have cooled, coarsely chop them and place them in the work bowl of a stand mixer.
 Add all other ingredients and mix until the eggplant is broken down completely.
If the mixture is too wet, add a little more panko until it is tight enough to roll into meatballs.
Roll golf ball sized balls and pan fry in hot oil until golden all around.
Bake in a casserole dish smothered with your favorite red sauce, topped with four cheese mjix ( recipe below) or mozzarella.
Ric's 4 Cheese Mix
1/2 cup pecorino romano
1/2 cup crumble gorgonzola
1/2 cup smoked gouda, grated
1/2 cup fontinella or provolone, grated

Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are ...