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Showing posts from February 21, 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!

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 wa…

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…