Wednesday, September 25, 2019

Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are my faves (except for aglio olio, but hey, that's my secret.

Roasted Garlic Bread Pudding

Ric Orlando
Need a new holiday side dish? This is the one! 
This recipe uses a lot of mellow, roasted garlic, is easy and affordable to make and is a great alternative
to potatoes, rice or pasta. Serve it as a side dish to hearty meat, game or poultry dishes. It works with
good quality GF bread too!
Makes a 13”x 9” baking pan
Ingredients
24-36 large garlic cloves, unpeeled, about 4 heads

Olive oil

Salt and freshly milled black pepper

8 cups 1-inch cubes fresh Italian or French bread, white is best for this
6 large eggs

2 cups milk

2 cups heavy cream

1 teaspoon chopped fresh thyme, or a slightly rounded 1/4 teaspoon dried


Instructions
Preheat the oven to 375°F.
Snip off and discard the tip from each garlic clove; toss the cloves with
1 tablespoon olive oil, and salt and pepper to taste.
Spread out on a rimmed baking sheet and bake for 20 to 30 minutes, until softened.
Let cool to the touch and gently peel.
Meanwhile, generously grease a 13- by 9-inch baking pan or dish with olive oil.
Arrange the bread evenly in the pan.
Mash the garlic cloves with a fork in a large bowl.
Add the eggs and beat until slightly fluffy.
Beat in the milk, cream, bourbon, if using, thyme salt, and pepper to taste.
Pour the mixture evenly over the bread.
Bake for 40 to 50 minutes, or until the top is golden brown, and the middle is set but still soft.
Best served hot or warm, but it can be reheated in the microwave or for a few minutes in the oven.






and....

Filipino Garlic Fried Rice
This is a traditional breakfast recipe that we serve on our brunch menu at New World Bistro Bar with
crispy pork belly, topped with eggs. You can also eat it as a side dish, or a main dinner with with fresh
veggies or shrimp. The secret is to get the garlic nice and toasty amber colored  without burning it. 

Serves 4
6 cups cooked long grain white rice, cooled completely (you can even cook it a day in advance or
use leftover Chinese takeout rice.
⅓-½ cup garlic, finely minced
¼ cup Water or chicken stock
½ cup neutral oil, olive oil or butter.
Salt
White pepper
In a wok or very large skillet heat the oil and the garlic together over medium high heat.
Season with a two finger pinch of salt.
Keep stirring or swirling the pan until the garlic is golden brown and fragrant.
Now add the rice all at once and stir it all in, breaking up the rice clumps and distributing the garlic throughout. 
Now add a small splash of water or stock to create a little steam and stir again.
Season again with salt and white better. Cook for a minute, turn the rice and cook again. 
Garnish with finely chopped scallions if you like.
Deeelish.


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Saturday, August 17, 2019

Farmer's Market Gado Gado Salad, Indonesian Style

Indonesian Meets Farmer's Market Gado-Gado Salad
This is SUMMER SALAD time and Gado Gado is a great meal salad.  With protein like hard boiled eggs or tofu and peanuts in the dressing it makes a prefect lunch or light dinner. For a vegan variation see the notes below. 



   Gado Gado in Javanese means "Mixed Vegetables with the peanut sauce". lends itself to many variations. Use what you find at the summer markets. The basic calls for a bed of shredded Napa cabbage, raw or steamed green or long beans, peanuts, sprouts, and peanut dressing 
    Be creative. Tomatoes, kohlrabi, carrots, cucumbers, zucchini, onions.. Humble vegetables are delish in summer and watery veggies are best for staying hydrated!. 


  In a large bowl bed your shredded cabbage and then arrange the vegetables and tofu or  eggs decoratively or messy. Whatever turns you on.

  Blanched and chilled green beans
  Cooked and cooled potatoes, diced
  Mung bean sprouts
  Cut Radishes
  Grated carrots
  Cut scallions
  Cut cucumbers
  Cubes of firm salted tofu* or hard boiled eggs, peeled and quartered
  And whatever else turns you on
  Garnish with chopped peanuts and if you you want to be hardcore authentic, store bought shrimp crackers. They aren't vital, but they will thrill any of your friends who happen to be Indonesian! 

Balinese Comfort junk food

  

   RIC’s Twist on GADO GADO DRESSING
   A good blender makes this dressing smooth as silk. 
   1 1/2 cup roasted unsalted peanuts 
   2 tsp Indonesian shrimp paste or a vegan alternative ( see the notes)
        1/4 cup palm or dark brown sugar
   2 cloves garlic, peeled
   1 small hot chile, chopped
          8 oz coconut milk
   1/4 cup palm or rice vinegar
   the juice of one juicy lime
    salt, to taste
    Puree in food processor until smooth.

    Drizzle on each salad or pass the dressing on the side. 


    Notes:
    To make salted tofu, simply cut the tofu into 1 inch by 1 inch squares, about 1/4 to 1/2 in thick.
    Sprinkle kosher salt on a cookie sheet and lay the squares of tofu evenly on it. Then sprinkle the top with a little more salt. Cover with plastic wrap and let stand at room temperature for about and hour.          Carefully rinse well and they are ready to use. 

To make this vegan just substitute something fermented for the shrimp paste. 
Shrimp paste is the REAL DEAL flavor, but a little kimchi juice or fermented tofu 
will give you the essential funk you need as well. 
This fermented tofu stuff is FUNKY! Like vegan bleu cheese --  I love it!




Friday, July 12, 2019

Quinoa Pudding by Ric Orlando

Peruvian Quinoa Pudding

This dessert is absolutely delish. The texture of the quinoa in the creamy pudding is like sweet caviar. It can be eaten warm, but I like it cold better. The evaporated milk is traditional to places that didn't always have reliable refrigeration in the past, and now it is an essential part of the flavor. Use it.

·       Ingredients
  • 1 cup quinoa, rinsed
  • 2 cinnamon sticks
  • 4 cloves
  • 4 allspice berries
  • The peel of one lemon
  • 3 cups water
  • 6 egg yolks
  • 2 12 oz cans evaporated milk
  • 3 tbls cornstarch
  • 1 cup raw sugar or white sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
·       Instructions

  • In a heavy sauce pot put the quinoa, cinnamon sticks, cloves, allspice and lemon peel. Add water and bring to a boil. Lower the heat and cook for about 20 minutes, stirring every now and then. The quinoa is cooked with it "pops" or opens up. If there is any water left, drain it and return it to the pot
  • You can try to remove the lemon peel spices as best you can but it is not a deal breaker. Let it cool.
  • Whisk the egg yolks, sugar, cornstarch, and the evaporated milk together until smooth.
  • Add to the quinoa
  • Return the pot to medium heat and cook gently, stirring until the pudding is creamy, 20 more minutes. Watch your heat, Don't let the eggs curdle.Turn off the heat.
  • Add vanilla essence and cool.
  • Discard the spices and pour the pudding in ramekins or a nice container.
  • Dust with ground cinnamon and serve chilled (I like it cold).
  • Garnish with creme fraiche or whipped cream and fruit

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Eat my food at New World Bistro Bar
and find out about my cooking classes and pop up events at Ricorlando.com

Ric Orlando;s Peruvian Green Sauce for EVERYTHING!

Peruvian "green sauce" is sort of like Chimichurri mayo. It is great to dip the chicken in but it is also amazing with the following:
Any time of grilled, fried or roasted bird or meat, even wings and burgers and veggie burgers (you can use vegan mayo).
It's amazing with grilled shrimp or fish.
I love it as a dip for raw or grilled veggoes.
It is perfect on turkey, roast beef or cheese sandwiches.
Use it as a dip for potato chips.
It even makes tofu tasty.

Any
For the green sauce:
·   1 cup (packed) cilantro leaves with tender stems
·   ½ cup parsley coarsely chopped
·   1–2 medium jalapeƱos, 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 (or vegan mayo)
·   Make the green sauce:
Puree all ingredients except mayonnaise in a food processor. Fold in the mayo until smooth. Store in a sealable container refrigerated for up to a month. In time it may lose some of its bright green color, but thats ok, It'll still taste great.

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Eat my food at New World Bistro Bar
and find out about my cooking classes and pop up events at Ricorlando.com

 
Peruvian Chicken with green sauce and papas Huancaina

Ric Orlando's Peruvian Chicken Recipe

The Legendary Peruvian Chicken with “Green Sauce”
·   I’ve eaten “Peruvian” Rotisserie chicken in Lima, Buenos Aires, 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 most of us do not have a rotisserie on hand, we are going to spatchcock the chicken and
roast em good in an oven, or on a grill with a lid.
·       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, butterflied or spatchcocked*
 
Peruvian chicken with green sauce and papas Huancaina
·   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.
>>>Or you can just split the breast and leave in the backbone, open it up and press it down,
I for one like the back. It's delish! Score the leg and the thigh all the way to the bone. Rub the paste
all over the bird on both sides. 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, fire up your grill to high or preheat convection oven to 450.
·   Put chicken on a roasting pan, skin side up. Sprinkle with kosher or coarse salt.
Place on grill (close the lid after putting the chicken in there or in oven.
Roast at high heat 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 low on a grill or 300 in an oven 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 green sauce on the side.

Follow me at
Eat my food at New World Bistro Bar
and find out about my cooking classes and pop up events at Ricorlando.com

Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are ...