Ric Orlando Brand Recipe Treasure Trove

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on November 26, 2010

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Thai Italian Love--- Panang Bolognese by Ric orlando

Thai-Italian Love Panang Curry Pappardelle Bolognese By Ric Orlando Serves 4 This is the BOMB! Ha, this dish has a story. About 15 years ago I was a guest on the PBS TV show EasyThai Cooking with Tommy Tang . We were in a break and the director told us we went too fast, and we'd have to fit i n 5 more minutes of cooking to complete the show. Tommy said, "No worries, Ric and I will make "Thai Italian Love!" Sensing Tommy's sense of humor, I assumed we would be having sex on screen, but alas, it was much more innocent! The Madman Himself, Tommy Tang! We proceeded to improvise a pasta dish, each of us adding one ingredient at a time. Tommy added oil to the pan, I added garlic, he added lemongrass, I added tomatoes, he added chopped shrimp..etc, etc.. and by the end we concocted a creamy Thai flavored pasta dish with tomatoes and ground shrimp--it was like a perfumed, spicy Bolognese. Eight years later, in 2009 when I was designing the opening menu for New World Bist...

CAGE RECIPE: Ric Orlando's Famous Blackened String Beans

BLACKENED STRINGBEANS WITH CREOLE REMOULADE USING FLAVOR MAKER SPICES CAGE SEASONING Pan-blackened Stringbeans INGREDIENTS 2 pounds fresh stringbeans, stems picked off 1/3 cup or more Flavor Maker CAGE Seasoning 2 tablespoons safflower or sunflower or corn oil Serves 4-6 , Ric-ter Scale: 5 New World’s Pan-blackened Stringbeans is the single most-ordered dish at the cafe. I receive requests for the recipe via e-mail, snail mail, by telephone and in person. I love when a diner walks right up to our open kitchen on a busy night with his or her plate of blackened beans and exclaims that he needs to know how to make them. Ironically, with proper ventilation, this dish is a breeze to prepare. Essentially rooted in a classic, Szechuan stringbeans, the idea of just-cooked, still-crunchy, nice-and-spicy beans with an essentially American twist is a hit at any party. Be sure that your kitchen is properly ventilated before you attempt to blacken any food indoors. Open the windows and doors a...

Ric Orlando's DOBE Chicken Wing recipe, No fry style

Ric Orlando's DOBE seasoned No Fry Chicken Wings Another Fabulous Ric-Ter Scale Brand Flavor Maker Spices recipe Ric-ter Scale Brand sauces and Flavor Maker Spices are all you need to ROCK any game! This is the way we made the WINGS at my New World restaurants for years. We relied less on frying and more on marinating and roasting. We did give them a quick dip in the fryer before serving just to crisp them up, but that is not crucial. (By the way, this recipe works great with cauliflower too, the only variation is to toss with a little oil as well as the lime and DOBE!) FYI: I have never been a crazy fan of basic Buffalo Wings--ok I admit it, so shoot me. I mean I love the idea, but too often the chicken itself was tough and rubbery. Why? Because in a normal bar kitchen, unflavored wings are fried in crappy GMO oil, leaving the chicken itself to be, shall we say, less than delish. So it is the sauce that carries the day. But what if, just if, the chicken itself can b...

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