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Growing Leeks from Leeks

on April 01, 2020

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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...

Winter Squash and Chick Pea Tagine

WINTER SQUASH TAGINE A Tagine is a cooking vessel that originated in Morocco. It is a heavy low profile base pan with a conical chimney lid. They are traditionally terra cotta but now you can find beautiful enamel glazed cast iron models that will never crack. (You do NOT need a tagine to make this dish, but hey, the holidays are just around the corner.) The medium heat from the bottom, steam from the top cooking makes everything tender, aromatic and succulent. This is a EASY take on a somewhat complicated dish. My spice mix has everything you need to make this amazing. This is a vegetarian rendition, but add some fish or chicken if you like. Serves 4 Olive oil 1 medium onion, diced 1 cloves garlic, minced 1 tsp kosher salt 3 cups cooked chickpeas, canned or cooked from dry, drained 4 cup winter squash, peeled and cut into 1 inch cubes ( more or less) 2 tbls ‘KESH* seasoning (visit ricorlando.com to purchase or find a store) 16 oz canned tomato puree...

Pik-Liz Haitian Pickle Condiment

Pikliz ( pronounced Peek-Leez) Pikliz is a tangy, spicy pickled slaw, used as a universal condiment in Haiti. You can make it less spicy by omitting the hot pepper. But why? Without the pepper it would be a “Curtido”, the vinegary condiment from El Salvador intended to be served with pupusas, but I ramble sometimes… These are awesome with Griot as is tradition, but they are rock on rice, beans, sandwiches, hot dogs or anyplace a great slaw wontos to be Make a quart 3 cup shredded cabbage 1 cup carrot, shredded 1 small bell pepper, sliced thin 1 small onion, peeled and sliced thin 1 few scallions sliced 1 tsp salt One habanero or scotch bonnet pepper, scored but left whole. 2 cup white vinegar Mix the veggies (except the pepper) and the salt with your hands, massaging it all in well. Pack into a sterilized jar or air tight container. Put the pepper on top. Bring the vinegar to a rolling bowl and pour over the veggies. Cover snugly and refrigerate. Serve at room tempera...

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