Zoodles with Shrimp and Ramp pesto

Podcast Recipe
Episode 1


ZOODLES WITH GULF SHRIMP AND RAMP PESTO

Episode 1 Recipe
 pesto-zucchini-noodles-shrimp-image-580x875.jpg
Zucchini Noodles with shrimp and ramp pesto.
My recipes are easy, BUT I want to impart the experience I have gathered into your cooking. Too many cooks make make tasty food but just miss on technique. Chin up, don't be daunted, my recipes are not just lists of ingredients but roadmaps to cooking more professionally at home. 
 Among other things this recipe with teach you to add the cheese to pesto AFTER it is out of the food processor so it doesn’t get gummy, AND to par sear your shrimp before assembling the dish so they don’t get cooked to rubber!
This dish is just as easy to make vegetarian, and to make it vegan, substitute nutritional yeast for the Romano cheese to taste

2 large zucchini OR 12 oz pre cooked spaghetti
12 large wild gulf shrimp, peeled and deveined
Olive oil and neutral oil like sunflower or safflower oil
Sea salt and pepper to taste
A handful of cherry tomatoes , cut in half
¼ cup good quality olives, pitted and roughly chopped if they are real big
1 bunch of ramps, about 8
1 small bunch basil leaves
1 small bunch parsley, roughly chopped
½ cup sunflower seeds, toasted golden brown, divided into two piles
¼ pecorino romano cheese
Juice of half as lemon

Zucchini noodles.
If you have a vegetable noodle cutter, break it cut and prep the zucchini noodles into spaghetti size strands. I have also seen vegetable noodles precut in local supermarkets recently as they are all the rage.
If you are doing spaghetti, put on some water and get it cooking; you know how.

Ramp Pesto.
Bring small pot of salted water to a boil.
Remove the roots from the ramps, then cut the stems right up to the beginning of the leaves into small pieces and reserve half..
Plunge the leaves and half of the stem pieces into the boiling water for 5 seconds and then remove them with a spider or slotted spoon and run cold water on them until they are cool. Leave the water at a simmer.
Use a towel and squeeze out and excess water from the ramps.
Roughly chop the leaves and put them in a food processor with the basil, parsley, half of the sunflower seeds and a generous pinch of salt.  Pulse the machine to chop up the mix.
Now add a few tablespoons of the neutral oil and a bit of water a few drops at a time while the machine is running to make a relatively smooth pesto.
Remove from the processor to a bowl and fold in the cheese.
Taste for salt and adjust to your taste.

The dish.
Use a large heavy skillet. Heat it with enough olive oil to coat the pan until shimmering. Add the shrimp to the pan, not overlapping,  and season with a little salt. Cook the shrimp on one side until they are golden, then turn them over. Cook just another 30 seconds and then remove them from the pan and reserve.
While the pan is still hot add the cherry tomatoes and the reserved chopped ramp stems and saute to soften.
Add the olives and return the shrimp to the pan.
Now stir in about three quarters of the pesto.
Top this with a big mound of zucchini noodles. They will reduce to about a third of their volume when they cook.
Add a 2 ounces of the salted blanching water the the pan.
Cover it with a lid and let it gently steam for about three minutes.
Remove the lid and toss to coat everything with the pesto.
Hit it with a squeeze of lemon.
Taste for seasoning.
Serve it garnished with the remaining sunflower seeds.
Serve the remaining pesto and more cheese on the side.

Macaroni and Farmstand Peas

Podcast Recipe Episode 2
Macaroni and Peas
Episode 2 Recipe
My affair with peas, fresh pea soup and mac and peas.
The first days of summer is around the corner and the local veggies are just starting to pop. It has been a slow start this year here in the Hud-Val. Though we have have a few hot days, the chilly weather has lingered a little longer than usual. But now, past mid june, the early pop of peas and strawberries are upon us. It’s time to get to work.

 

Peas are an interesting early crop. The can be so delicious when fresh, but are bland and starchy if handled incorrectly. The trick with peas is to use them as soon as you can. As soon as they are picked from the plant, they begin the process of turning the natural sugars into starches. So if you get peas from the farmers market and you want them to be magically sweet, process them right away.

 

I have learned my lesson. Too often I would buy a big bag of fresh peas from the farm stand, bring them home and throw them in the fridge.  Two or three days later I would deal with them.. The results were always chalky and bland, So there is no time to waste. Pick em, shell em and cook em, or blanch them for one minute, shock them in ice water and then freeze them.

 

Oh yea, then you have frozen peas! Well, that ain’t so bad. Most frozen peas are always sweet because they are processed and frozen within 12 hours of picking. And--they are great in recipes, especially quick pastas and rice dishes.
So don’t DAWDLE. Eat em of freeze em the day you buy them!

 

My absolute FAVORITE dish when I was a kid was
Macaroni and Peas.
It was my mom’s go to dish to fill me up on a busy school night.
Elbow macaroni with sweet peas, butter, Parmigiana and black pepper. Nothing else. It is so simple and so perfect. In an Italian home, this was our version of mac’n’cheese. But better, way better.

 

Bring your salted water to a boil.
Serves 4
1 lb elbow macaroni
2 cups fresh shelled peas.
Half a stick unsalted butter (2 oz)
¼ cup grated Parmigiana cheese, or sardo, or Sonoma jack ( nothing processed please!)
Plus more on the table
Black pepper to taste, push it!

 

Drop the elbows in amply salted water to cook.  
When they are about almost ready add the peas. When the pasta is done, remove it from the pot with a spider to a large serving bowl.
Add about 2 oz of the pasta water and the butter.
Stir. Now add the cheese and about 6 twists of the peppermill.
Stir and serve hot.
Hit it with fresh grinds of black pepper and more cheese as you go.

 

 

My Podcast, One Million Stringbeans
Episode 2
On Bourdain, sweet peas and Life's Strange
My first episode of one million stringbeans (yes stringbeans as one word, like my inventory sheets). I'm flying solo this episode. I chat about the closing of New World Home Cooking, give an overview of Bob Dylan's new Heaven's Door whiskey line, cover a news article about fast food and infertility and then lay out a recipe for Zucchini Noodles with shrimp and ramp pesto. 
I'm excited to be using tastes of my music from my personal archives and from my son Terry King's metal bands throught the podcast. The intro music is Troubled Sleep, from my Boston Band SKIN recorded and released as a single in 1986. The next piece, some serious metal, is Cycle, my Terry's Kingston Band Hellkeeper. It launches the podcast well. The rest of the music (aside from a few Apple Loops) is from a session of home studio instrumental recordings I did for my Public Tv series Ric Orlando's TV Kitchen, which aired in 2003. Use your stuff up I say! Enjoy. Give feedback. Share with friends.
Listen in podbean, stitcher or apple podcasts and follow me. The best is yet to come.



Lets Rock!
My Podcast, One Million Stringbeans is here!
Episode 1
Whiskey, Whopper Farts and Zoodles
My first episode of one million stringbeans (yes stringbeans as one word, like my inventory sheets). I'm flying solo this episode. I chat about the closing of New World Home Cooking, give an overview of Bob Dylan's new Heaven's Door whiskey line, cover a news article about fast food and infertility and then lay out a recipe for Zucchini Noodles with shrimp and ramp pesto. 
I'm excited to be using tastes of my music from my personal archives and from my son Terry King's metal bands throught the podcast. The intro music is Troubled Sleep, from my Boston Band SKIN recorded and released as a single in 1986. The next piece, some serious metal, is Cycle, my Terry's Kingston Band Hellkeeper. It launches the podcast well. The rest of the music (aside from a few Apple Loops) is from a session of home studio instrumental recordings I did for my Public Tv series Ric Orlando's TV Kitchen, which aired in 2003. Use your stuff up I say! Enjoy. Give feedback. Share with friends.
Listen in podbean, stitcher or apple podcasts and follow me. The best is yet to come.



Lets Rock!

Tongue Tacos


Amazing, remarkable, deLISHHH!! 
Tacos de Lengua..or  Tongue Tacos
By Ric Orlando


You are at the Farmer's market.
You want to buy local beef. 
You want to be true to the snout to tail concept.
Yes, you want to be a a member of the sustainable food movement.
You see that beef tongue? 
BUY IT!
Many people squirm when they even think about eating tongue, but most of our ancestors loved it. When properly cooked it is the most silky and succulent eating experience ever! And frankly, no one does it better than the Mexicans. Their technique of braise/dry cook/braise make it unbelievable! This removes the skin, aka tastebuds ...and leaves you with the most tender meat ever!
This is a two day process but the results are well worth it.

BRAISE #1
In Dutch oven add the following ingredients
1 fresh beef tongue
2 cups yellow onion, coarsely chopped
4 large cloves garlic, , smashed with flat of knife
2 tbs Ancho chili powder
4 dried Mexian chiles, gualjillo, ancho or pasilla will do
1  3” stick Canela (Mexican cinnamon) or regular cinnamon
1 Tbs ground cumin
2 Tbls Mexican oregano
½ cup, chopped of cilantro
1 tsp epazote
juice of two limes
1 tsp kosher salt

Preheat oven to 350
Wash tongue well with cold water and put in a heavy pot.
Put chile powder, oregano and cumin in a dry pan and toast until light plumes of smoke are released. Add to pot.
Put dry chiles in oven and baked until puffed  and soft, about 3 minutes. Using gloves, remove seeds and stems and add to pot
Add all other ingredients to the pot, cover with water and bring to a rolling boil. Skim any scum. 
Reduce heat to a simmer, cover and simmer gently for three to four hours, or until tongue is beginning to feel spongy-tender under the skin.  Remove from heat and allow to cool.
Refrigerate tongue in the cooking liquid at least 4 hours or overnight.

ROAST
The next day, Preheat oven to 350.
Remove tongue from the cooking liquid and reserve both the tongue and the liquid. Place the tongue in a roasting pan and bake about 40 minutes. When pressed the skin should feel like it is puling away from the meat.

Let cool.
Now run a pairing knife down the tongue lengthwise to open it up like a zipper. 
Peel away as much of the skin as you can, then using a sharp knife, trim away the rest of it. ( cut into bite sized pieces the skin makes a great dog treat!)
Slow slice the tongue into 1/4 slices and then cut those into strips.
Reserve to add the the sauce.

BRAISE #2
A 12 oz can fire roasted tomatoes, pureed in a blender
   or one can Roma tomatoes and juice*
½ cup cilantro

Now, strqin the reserved cookimg liquid and put it back into a heavy pot with the sliced meat, the fire roaste tomatoes andthe cilantro

Put the sliced tongue into a pot.
Add the pureed tomatoes and cilantro.
Braise gently for 30 minutes to one hour until the meat is soft as silk. 
Add some Tapatio or chulua to taste.

The tongue is like Buttah!

Pickled Cabbage for Tacos
Here is the German influence on Mexican cooking. Tongue and cabbage!.
This will keep for about a week in the fridge so make enough!
2 cups white cabbage shredded fine
pinch salt
¼ cup lime juice
1 tbls white vinegar
1 tbl cumin seed, dry toasted until almost black
Toss together well!

Mexican “Crema”
If you can’t find this ingredient, which is essentially loose Crème Fraiche, simplly whisk a little buttermilk in to sour cream to thin it to a creamy but pourable state. Done.


Street Cart Tortilla technique

Tortilla technique
This is how to get those soft, lovely corn tortillas used in Food carts all over America and Mexico.
Use ONLY Masa corn tortillas.
To cook the tortilla, dip in water for only 2 seconds, and shake off water.
Over a small flame on the stove or grill, or in a hot dry skillet toss on a tortilla,
keep it moving and turn until it just starts to scorch.
Stack in a tortilla warmer, or in a warm bowl covered with a dish towel
to help maintain warm/humidity.
To serve
Grab two tortillas from the warmer. Add spoonful of the
cabbage then a spoonful of the tongue with the sauce. 
Garnish with some crema, a sprig of cilantro and a squeeze of lime, 
perhaps more hot sauce?

c2018 Ric Orlando

The Legendary Peruvian Chicken with “Green Sauce”


I haven’t been to Peru but I’ve eaten “Peruvian” Rotisserie chicken in Montreal, Boston and New York and I attest that the places are packed full of Peruvians eating chicken. That seals the deal! This is a play on your classic Latin Adobo chicken, garlicky, citrusy and delish. The green sauce adds even more to savor. This rub is great on shrimp, pork, salmon and even tofu too.
Since we do not have a rotisserie on hand, we are going to spatchcock the chicken and roast em good.
Serves 6
Ingredients
For the chicken Rub:
6 garlic cloves
2 tablespoon ground cumin
1/4 cup neutral oil like safflower or sunflower
2 tablespoon paprika
1 tbls smoked paprika
1 teaspoon freshly ground black pepper
2 teaspoon dried oregano
2 tablespoons kosher salt
Juice of 2 limes and two lemons
Two 3 ½ lb whole chickens, spatchcocked*


For the green sauce:
1 cup (packed) cilantro leaves with tender stems
½ cup parsley coarsely chopped
1–2 medium jalapeños, coarsely chopped
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/3 cup mayonnaise
Make the green sauce: Puree all ingredients except mayonnaise in a food processor. Fold in the mayo until smooth. Lasts for 2 weeks refrigerated.

Do the bird: Put all rub ingredients in a blender and make a paste. Reserve.
To Spatchcock the chicken, use a heavy knife or poultry sheers to remove the back of each bird.
Open it up like a butterfly and with the palm of your hand press it down to flatten it. Score there the leg meats the thigh all the way to the bone. Rub the paste all over the bird and into the score. Wrap in plastic wrap or in a ziplock bag and allow to marinate for one hour or up to 24 hours refrigerated.
When ready to cook, preheat convection oven to 450.
Put chicken on a roasting pan, skin side up. Roast for 20-30 minutes at high heat. Check on the chicken. When the skin is sizzling and getting nicely colored (the birds will still be raw on the bone) turn down the heat to 285 and allow the chicken to finish slowly for another 20-30 minutes or until a probe thermometer reads 165 at the deepest part of the thigh.
When done, remove from oven, let rest 5 minutes then carve and enjoy with the green sauce on the side.

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