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
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.
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.
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.
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!
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.
Here is MY fine recipe in detail for cooking corned beef and cabbage---
As told by me to you, with hopes that you will tell your best version
of this tale again to be carried on for as long as it can travel---
I. SELECTING THE MEAT
Buy a nice slab o' brisket or ready corned beef brisket form a butcher of fine repute and deriving from a cow also of fine repute.
mark my words, Brisket means brisket here--the bottom round and other
"corned beef cuts" are as counterfeit as the Queen's crown---
nice meaning not too trimmed, retaining both the "flat" and the “nose".
Make sure it has enough fat between the layers. A finger’s worth is
right. Less and you will have a dry brisket. The fat is as important
here as it is to a young lass seeking her prince. A little bit o’ fat
will maintain the experience tender, and as she grows older, she will
still be something to be desired. I am referring to that fine brisket here, now keep your devilish…
Here they are! Ric Orlando's Luscious Latkes featured on BEAT BOBBY FLAY!!! And they WON!!
Potato Latkes, or Ashkenazi style potato pancakes, are a staple in most Jewish American households. So, this Italian chef
is going to teach you how to make these amazing latkes! Got a problem with
dat?I have had many a latke that has
all of the traditional flavors of the classic, but were either too greasy, too
rubbery or just flat. Tradition can use some technical assistance sometimes and
here is my shot at it.
One of my secrets in grating the potatoes two ways.The classic regular box-grated potatoes give
you the creaminess and the French style “mandolined” potatoes add a lacy,
crisp componentthat makes them
addictive. Also, check out the tossing technique and the incorporation of the
potato liquid…read on cynics…! Makes 12 nice-sized latkes 8 medium-large russet potatoes, peeled 1-2 medium onions, peeled 2 tablespoons horseradish 3 eggs about ¾ cup cornstarch or potato
starch as needed (for glut…