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

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

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.

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.

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

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
·   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

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 ...