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Showing posts from 2018

CRAB SAUCE!!! From The Feast of the Seven Fishes Dishes

Nabaldee-Dabaldee Christmas Eve Crab Sauce
Serves 8 Remember the episode of the Soprano's when Tony and  Carmella where discussing being from Naples in the old country and the idiot son A.J., Chimed in, Naples? I though we were Nabaldee-Dabaldee?
If you have relatives from Naples, know what I'm talking about. If not, here is the explanation. The way the word Neapolitan is slurred out is by a second generation Italian American is Nabaldedon. There ya go.

Chef’s Note: Crab sauce is one of the Northeast things. Growing up in Connecticut, crab sauce was
ALWAYS served as one of the many dishes on that ridiculously large menu on Christmas Eve.
The crabs cook all day, making the house redolent with the sweet smell of the sea.
We always harvested buckets of blue crabs in the summer and then froze enough to
make the winter crab sauce. Fresh crabs are available at good fish markets and
Asian markets year round, but in a pinch a cluster of snow crab will work.
There is no actual crabmeat in…

Handmade Cavetelli and Calabrese Sausage

Homemade Cavatelli and Bulk Calabrese Sausage
Chewy, satisfying Cavatelli is easy to make and is a family fun Sunday project. 
It is delicious with the crumbled Calabrese sausage (recipe below) and broccoli rabe or broccoli with olive oil and garlic but is also delish with a light tomato sauce or just butter and cheese. 

Make a double and freeze some for a quick weeknight dinner
INGREDIENTS 1 cup plus semolina flour (plus more for dusting the pan) 3/4 cup all-purpose flour Pinch  of salt about 1/2 cup of water

METHOD Mix together flours and salt in the bowl of a stand mixer using a paddle attachment. Gradually add 1/2 cup water at medium speed dough forms. (If dough is too dry, add more water,
1 tablespoon at a time.) Remove from the mixer to a very lightly floured board. Knead dough until smooth and it springs back when gently pressed, about 5 minutes. Wrap in plastic and let rest about 10 minutes.

Dust your board with semolina flour. Divide dough into 8 pieces; keeping them covered
with plastic…

Gluten Free Gnocchi by Ric Orlando

Ric Orlando's Gluten Free Gnocchi
Yes you can! Gnocchi are simple potato dumplings, easily done gluten free! The most important aspect of good gnocchi is the cooking of the potatoes! If you boil them , they will absorb lots of water. Who wants a soggy potato? Baking them will concentrate the starches and keep your gnocchi together!  I like my Gnocchi to have a little spring and chew to them and these will. I don't like super dense leaden gnocchi on one end of the spectrum, but I HATE the little airy pillows that are referred to as gnocchi on so many menus even more. Gnocchi are "Piatti Povere" or poor people's dish ---designed by Nonni to fill you up cheaply! They need a little body.


1 pound Potato meat from baked potatoes 1 cup rice flour 1/2 cup tapioca flour 1 tsp xanathan gum 1 egg

You’ll need about 5 or 6 large russet or Yukon gold potatoes to yield 1 pound of "meat". If you have more, make hash browns tomorrow. Bake for 35-40 minutes or until cooked…

Ric Orlando's Thanksgiving Recipes for 2018

Thanksgiving Recipes for 2018

-Butternut Squash Hummus

- Turkey 101 Ric’s perfect brined and roasted turkey, step-by-step

- Cider-laced gravy

- Blue corn and chorizo dressing

- Balsamic Brussels Sprouts

- Insane Buttery Mashers

-Chocolate and Goat Cheese Truffles

- Pumpkin Cheesecake with bourbon ganache

Holiday Butternut Squash Hummus Here is a perfect way to get the holiday feast started. A hummus platter, yes, but witht he flair and flavors of Thanksgiving. Any winter squash can be used in this recipe. 1 smallish butternut squash, seeded and roasted (yield about 2 cup cooked pulp) 1 cup Tahini 2 tbls lime juice pinch allspice 2 tablespoons olive oil I/2 teaspoon garam masala or pumpkin pie spice Salted water as needed
1. Cut the squash in half lengthwise and remove the seeds. Bake cut side down on baking sheet for 30 minutes or until the flesh if soft enough to be easily pierced with a fork. When the squash is cooked and cool enough to handle, scrape the meat from the skin and add it to your fo…