Saturday, February 23, 2019

INSANE Mashed Potatoes by Ric Orlando

INSANE BUTTERY MASHED POTATOES
Ok, so the “buttery” flavor here comes from a combination of
butter AND buttermilk AND mascarpone cheese.
Add a pinch of nutmeg and you will have the best mashers ever.  
Combining a mix of starchy and waxy potatoes gives the BEST consistency,
Serves 6
INGREDIENTS
3-4 large yukon gold or Maine potatoes, peeled ( about 2 pounds)
3-4 large russet potatoes peeled
2 tbls salt
2 bayleaves
1 stick unsalted butter, melted
¼ cup mascarpone
½ cup cultured buttermilk or plain yogurt as needed.
Salt and white pepper to taste
Scant pinch grated nutmeg
  1. Peel the potatoes. Cut the in half.
  2. Using larger pieces keeps them from getting too soggy when cooking.
  3. Put the potatoes in a pot and cover by at least two inches with COLD water.
  4. Add the tablespoon of salt and bay leaves.
  5. Cover and bring to a rolling bowl.
  6. Boil for 20-30 minutes or until the potatoes are easily pierced with a skewer.
  7. Drain the cooked potatoes VERY Well. Remove the bay leaves.
  8. Transfer to a bowl of an electric mixer.
  9. Start on low speed while adding the butter until it is incorporated.
  10. Now add the mascarpone and turn the machine to medium high.
  11. Allow to whip for 2 minutes.  Turn the mixer back to low.
  12. Add the buttermilk a little at a time until the potatoes reach your desired consistency.
  13. Season with salt and white pepper to taste. Finish with a scant grating of fresh nutmeg.


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Blue Corn-Chorizo Stuffing--and fresh chorizo by Ric Orlando

Blue Corn-Chorizo Stuffing
This is a great tasting Southwestern take on basic sausage dressing.
It is a perfect side to any bird, pork or even as a dish on its own. If you can’t get blue corn meal, yellow works just fine.
This can be made up to 3 days in advance and stored chilled.
Reheat to serve.

INGREDIENTS
1 pan blue cornbread, made to package specifications
(this can be done two to three days in advance
1 pound soft Mexican chorizo, crumbled
(available at any Mexican market or make your own (see recipe below)
2 tbls turkey, chicken or duck fat, or butter
1 Medium onion, diced small
1 stalk celery, diced small
1 red bell pepper, diced small
1 jalapeno, minced, seeded or not (optional)
3 sprigs cilantro, chopped (optional)
2 cups chicken or turkey stock
DIRECTIONS
1.Heat a heavy pan add the oil.
2.Add the chorizo and cook, stirring and breaking it up until it is lightly browned all over. Remove from the pan and reserve.
3.Pour off about half of the fat and return to the heat.
4.Add the onions, celery, pepper and jalapeno to the pan.
Cook over medium heat until softened.
5. Add the chorizo back the the pan and stir to incorporate.
6. Crumble the cornbread into this and mix it well to blend it together.
7. Add the stock and stir it in well, making a muddy mess in the pan.
8. Transfer to a casserole pan, smooth the top and cover with foil.
Bake at 300 for 30-45 minutes covered.
Remove foil and cook 10 minutes or so more to lightly brown the top.

HOME MADE MEXICAN CHORIZO
This is pretty easy. I make it by the 5 pound batch and freeze it.
You never know when you’ll want chorizo tacos, omelettes, burritos or hash.
Just saying.
INGREDIENTS
1 lb ground pork or turkey
2 tbs chile powder (Ancho chile powder or pure chile powder is the best)
2 tbls paprika
1 tsp cumin
1 tsp salt
1 tsp garlic powder
½ tsp ground coriander
½ tsp oregano (Mexican is best, but any will do)
pinch of cinnamon, or Mexican cinnamon (canela)
Scant pinch ground cloves
Using a mixer with the paddle attachment or your hands,
mix very well to incorporate the vinegar and spices through the meat.




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Butternut Squash Hummus by Ric Orlando

Butternut Squash Hummus
Here is a perfect way to get the feast started. A hummus platter, yes, but with the flair and flavors of Local squash Any winter squash can be used in this recipe.
1 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 food processor or electric stand mixer.
Whip it up until very smooth, adding a bit of salted water to make it fluffy.

Serve with pita chips and fresh crudites as an appetizer platter

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Super Food- Chocolate-Pumpkin Seed-Pine Nut Jumbles by Ric Orlando

Chocolate-Pine Nut-Pumpkin Seed Jumbles by Ric Orlando


Here is Super food in a delicious treat with no synthesized junk that is in most super foods.
Fancy over the top desserts are fun, but I for one would rather just have a nice nutty
chocolate blast to shift my palate and then embark on the rest best part of the night.
Heavy desserts may be fun, but they can certainly bog you down, especially after a
rich dinner.
Float like a butterfly, sting like a bee with this healthy and super delish after dinner treat!
Add a glass of Pedro Ximenez sherry and all will be well in your world.

Makes a lot, 15-20
1 lb best quality bittersweet chocolate  68-73%
2/3 cup pumpkin seeds
1/2 cup pine nuts
Sea salt to taste
One lime


Line a baking pan with parchment paper. Preheat oven to 350.
Separately roast the pine nuts about 4 minutes and the pine nuts and 6 minutes
for or until they are just lightly golden. DO NOT OVER ROAST THEM or they will be bitter.
Allow to cool.
Melt the chocolate over a double boiler until smooth and shiny.
Fold most of the pumpkin seeds and pine nuts into the chocolate reserving about
a half cup combined for topping.
Line a sheet pan with parchment paper.
Drop heaping spoons of the melty mix onto the parchment paper not too close together.
Sprinkle with the remaining seeds and nuts.
Sprinkle the whole think lightly with coarse sea salt and use a microplane to finely
grate the lime zest over the whole thing too.


Put in the fridge for 15-20 minutes or rest in a cool place (porch?) until set.


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I also write food and wine blogs in Sante Magazine

Grilled avocado and mango salad by Ric Orlando



Grilling avocados brings a new nutty, almost meaty flavor to this deliciously fatty fruit.
It will really add a new dimension to avocado toast!

Grilled Avocado with Mango Salad

Serves 2
2 medium ripe mango, peeled diced medium
1 avocado, spilt and pitted, skin on
1 small red onion, cut into paper thin slices
½ medium red bell pepper, cut into matchsticks
3 tbls cider vinegar
Juice of one orange
Salt to taste
A generous gurgle of olive oil
Pinch of curry powder
4 large basil leaves, chiffonade
1 tbls sesame seeds
1 few  cocoa nibs
2 large outer leaves of radicchio or bibb lettuce


Preheat a grill pan or a grill.
Put the onions, mango, and pepper in a bowl. Add a pinch of salt, curry powder,
the vinegar and orange juice and toss.
Rub the grill with oil or grill spray.
Put the avocados on the hot grill, cut side down. Don’t move it.
Allow it to stay in one place for a minute or so to add dark grill lines.
Remove from heat.
Scoop out the avocado with a large spoon and slice it in thick slices. .
Add it to the mango mix.
Add the basil, olive oil and season with salt.
Spoon into the leaf cups and garnish with sesame seeds and a few cocoa nibs.

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Clam Bellies and Apizza is My Memoir Blog and Podcast
One Million Stringbeans is my food makers and industry Podcast
I also write food and wine blogs in Sante Magazine

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 ...