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Showing posts from 2017

Bittersweet Chocolate and Goat Cheese Truffles

Bittersweet Chocolate & Goat Cheese Truffles with Tart Lemon sauce You’ve just eaten for hours. Many courses and many wines later, it’s time for dessert. Ugh! Mercy! All you really want islittle something to shift palate gears.  Who remembers the green foil wrapped Andes Mints,ubiquitous at every Steak house host stand in the 70’s and 80’s. They were that perfect palate shifter, coating your overwhelmed tongue with herbal chocolate notes. These truffles are perfect in that way. Just a bite or two of lingering chocolate-citrusy love to leave your palate refreshed and happy. These little two bite wonders make a dynamic finish to a big meal and are a cinch to make.
Makes a dozen 6 oz. Best quality bittersweet chocolate 67-73%, chopped 6 oz. fresh unsalted goat cheese 2 tbls. confectioner's sugar 1/2 tsp. vanilla 1/8 tsp. lemon extract or zest of one lemon
In a stainless bowl set over a pan of barely simmering water, melt the chocolate, stirring until it is smooth. Remove the bowl from …

Greek Watermelon Salad by Ric Orlando

Greek Watermelon Salad
This is the very trendy, most delish salad on the block. Sometimes a dish takes off because it is that good. This is easy, just assemble, dress and eat. Just make sure the onion are thin and the melon and tomatoes are a bit beefier cut. Texture is key here.
Arrange on a platter slices of watermelon watermelon peeled cucumbers sweet onion tomatoes
Dress with red wine vinegar and olive oil. Sprinkle with salt and pepper.
Garnish with crumbled feta and Kalamata olives.
Finish with roughly chopped fresh herbs…mint for sure, maybe some dill or parsley.

Thai Melon Salad by Ric Orlando

Here is another recipe from my Coxsackie Farmer's Market demo...Melon Love!

Thai Melon Salad This is super refreshing, clean and surprising. Bring it to a pot luck BBQ. Its great with smokey grilled fods or its also delish spooned on top of a bowl of steaming hot rice. Yet another great way to use up any leftover melon. Use whatever melon you have for this. Makes about a 6 cups. Note- Allergic to Peanuts, use cashews, sunflowersseeds or nothing. Want it Vegan?use tamari instead of fish sauce....
 1  cupwatermelon – large dice, seeded 1 cup honeydew, large dice 1 cup Canteloupe, large dice 1 medium cucumber, peeled, quartered lengthwise,  and sliced thin 1 red onion, peeled quartered lengthwise,sliced thin 1 big   not so ripe tomato, quartered and sliced I medium carrot, peeled, sliced lengthwise then sliced into very thin half moons. 1 tsp crushed red pepper small bunch of mint, chopped handful of bail, or Thia basil, roughly chopped pinchsalt pinchpepper 1 1/2 cupspeanuts -- chopp…

Late Summer Green Gazpacho By Ric Orlando

--> GREEN GAZPACHO I made tyhis at the Coxsackie Farmer's Market Wednesday, August 23rd! It was all eaten in a few short minutes. This is as refreshing as can be, and yet another way to use up the leftover melon. It is also perfect for using slightly soft, over ripe melon. Makes about 2 quarts 1/2 cup white wine vinegar Juice of one orange Juice of 3 limes 1 large honey dew 6 tomatillos cups tomatillos 3 medium cucumbers 4 sprigs cilantro 1 small onion, peeled and diced 1 clove garlic 1 green hot pepper of your choice, I like serranos salt
We are using a blender for this one. Bring a small pot of water to a boil. We want to lightly soften the tomatillos sodrop the peeled tomatillo in the water and cook for about two minutes then strain and rinse under cool water to stop the cooking. Neatly dice nice about one cup of honeydew meat and reserve for the finished soup. Chunk up the rest, so seeds and skin obviously. Do the same with the cucumber…peel and neatly dice one and peel and chunk…

Tis the season for a SUMMER SEAFOOD BOIL by Ric Orlando

CREOLE SEAFOOD BOIL So this is a definitively American experience; note I didn’t say dish. This is a use your hands-stand around the table-drink what you want-paper napkin experience. I’ve enjoyed many boils but the coolest experience I’ve has was in New Orleans at a divey blues bar called the Mapleleaf. I went with a few friends to see some blues on a Sunday night. When our uber droped us off the backboard in the entranceway stated “Sunday Supper and Blues, $10”. We dropped our $10ers and entered. The bar was long and narrow and the music room was through an archway to the right. The music room was also long and narrow and plasted with posters and graffiti. The stage was to the right, in the front windows and the entire length of the room was set with 5 eight foot banquet tables end to end, unlinened. The aroma in the room was incredible. There were about 50 people lining those tables and as we approached so we couldn’t really see what was going on there. As we approached, people …

County Fair Strawberry Shortcake

This is all about the juice....as you will see...

County Fair Strawberry Shortcake This is the best! Serves 6-8
For the berries. 2 quarts fresh ripe strawberries, hulled and cut into large pieces, either halved or quartered. 4 cups water 3 cups sugar 5-6 fresh bay leaves or two sprigs of garden basil Put the prepped berries in an non reactive bowl. Bring the water, sugar and leaves to a boil. Stir to melt the sugar and turn off. When slightly cooled but still warm, pour over the berries to macerate. Allow to rest at room temperature for at least an hour or chilled overnight.
Buttermilk Shortcake 4 cups unbleached ap flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoons salt 12 ounces butter, cold, cut up 1 1/4 cups buttermilk 1 each eggs, for egg wash 4 tablespoons heavy cream, for egg wash Additional 2 tbls sugar for dusting Instructions 1. Preheat oven to 400
In mixer at slow setting with paddle attachment - mix all dry ingredients for two minutes
Cut …

Pan BBQ Shrimp, 420 Style

Green BBQ Shrimp So I heard you have stumbled upon a bunch of  clarified your green butter. Good for you.... Now you can have some fun with it.
This recipe is a play on my famous Cajun Peppered Shrimp that I have been serving in my restaurants on and off for  the last 25 years.   It's so quick and simple and yet so perfect, you’re going it make it regularly. The shrimp shell’s flavor works with the cannabis essence to create a super nutty experience
Serves 2 for dinner 3 Plus 2 tbls green butter 12-16 medium large wild gulf shrimp, or Alaskan spot prawns shell on (don’t let me catch you buying cheap farmed tiger shrimp!) kosher salt 2 tbls coarsely ground black pepper 2 clove garlic minced 1 tsp minced fresh rosemary pinch cayenne to your liking ¼ cup of chopped scallions, about 4 1/8 cup chopped parsley juice of two lemons and slice up the remaining rinds, sliced into strips ¼ cup white wine 3 oz bottled clam juice or chicken broth splash of hot sauce plenty of baguette or coo…

420 Green Butter Pancakes

420 Green Butter Pancakes. Breakfast of Champions! So, you have some Green Butter laying around? Try this recipe!
Top with fruit compote, maple syrup, chocolate sauce, you name it. Check out my bananas foster topping below.
Makes about 6 nice pancakes 1 cup all purpose flour
1 Tbsp sugar
2 teaspoons baking powder
½ tsp baking soda
½ tsp salt 1/3 cup chopped tree nuts (pecans, or walnuts, optional)
1 cup buttermilk
¼ cup green butter
1 egg
Combine flour, sugar, nuts if using, baking powder, baking soda, and salt. Mix well.
In another bowl whisk together the eggs andbuttermilk.
Cook the green butter slowly in a small saucepan until it turns an amber brown color, adjusting the temp to keep it from burning.
Remove from heat and add to the buttermilk mixture. Add the flour mixture and whisk until combined.
Heat cast iron fry pan to medium.
Spray with nonstick cooking spray or add a knob of fresh butter and swirl to coat the pan.
Cook batter until you see bubbles on the surface of the p…

Ric Orlando's 420 Recipes Green Dragon and Green-tini

--> The Green Dragon, or how you can convert your weed into an innocuous looking powerhouse.
The Green Dragon is a simple Cannabis tincture. It is the easier and best way to get a long, happy buzz on without the hassle of mixing, baking and stewing, It low calorie, easy on the lungs and packs a wallop…and best of all, it doesn’t require using up your finest fuzzy premium bud. So why not try? SO here is my easy recipe I have “heard of” from others.
Makes 12 oz. Takes a month to make. ½ cup ofbud trimmings, twigs, leaves, stems and shake, broken up in a grinder or blender 12 oz good quality vodka or 8 fl oz Everclear Put the weed and the alcohol in a mason jar. Seal the lid tight. Shake it real good. Store in a cool dark place that is not hard to access. Every morning, give it a shake. You will begin to notice that the week is losing its color and the alcohol is taking on color, greenish, or browning or even purplish depending upon the strain you are using. Keep doing your …

Ric Orlando's Chicken and Sausage jambalaya

With Mardi Gras right around the corner, her is a simple family sized jambalaya recipe to keep them all fortified while partying!
Creole Chicken and Sausage Jambalaya This is a slowly cooked, dark and earthy, OMG delish stew, the real deal, baby!  It uses chicken as a base, but you can also add other stuff like duck, ham, shrimp, leftovers...you name it.
Makes enough for 4 to eat twice at least

3 lbs natural or local chicken or chicken thighs 2 bayleaves 2 springs thyme 1 tsp black peppercorns Vegetable oil, or bacon fat, pork fat, duck fat...no need for olive oil here 1 pound andouille sausage, sliced 6 cups of the TRINITY (That’s two cupseach of medium dicebell peppers, celery and onion) 1/2 cups scallions. chopped 1/2 cups parsley, chopped 2 tbls Cajun seasoning mix 1 tbls dry thyme 6 cups chicken cooking liquid (see below) 4 cups tomato juice
6 cups long grain white tabasco worcestershire more parsley and scallions for garnish

The chicken braising will take at least 45 minutes, so make time! Put th…

Green Banana Salad

This recipe is from my July in January class at Different Drummers Kitchen in Albany, NY.

Green Banana Salad, Puerto Rican OR German Style


Green bananas are NOT plantains and Plantains are NOT bananas. Green bananas are just that, totally unrips bananas. They can be found in larger supermarkets, often near the tropical specialty produce, or sometimes the regular bananas in the supermarket are just that green. If the bananas are showing even a trace of yellow, this recipe wont be as good as the bananas starch has begun converting to sugar. You need hard, green bananas. Another source for green bananas is any market that caters to the Latin community. My Puerto Rican, Cuban and Dominican friends love these!
This is one of those recipes that I don't always plan on. If I see the real full green bananas, then I’ll make this dish.
SO the difference between the PR flavor profile and the German is simple. For Puerto Rican style, use Cilantro or Culantro and for the German omit the Spanish …