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Ric Orlando Brand Recipe Treasure Trove

Ric Orlando's Recipes and Techniques. Get the most from those amazing Hot sauces, rubs and seasonings

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Sunday

on November 28, 2010

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Form - Afterhours

on November 26, 2010

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Thanksgiving Help II, Pie Shells

on November 21, 2010

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Thanksgiving Questions? Answered!

on November 21, 2010

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NY Wines on the Horizon

on November 20, 2010

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Birthday weekend in NY - Eataly and more...

on October 24, 2010

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on October 17, 2010

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Ric Orlando's Global Pumpkin Recipes (with Gluten Free and Vegan Options!)

on October 17, 2010

fall global cuisine gluten free pumpkin recipes vegan vegetarian recipes winter

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habanero rim job

on September 17, 2010

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Brussel Sprouts: A Trio of Recipes

on August 08, 2010

Brussels Sprouts fall New World Classics vegetarian recipes veggies winter

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on August 08, 2010

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Road Trip 2010- Day Two

on June 22, 2010

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Road Trip 2010- Day One

on June 22, 2010

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Popular Posts

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...

Perfect Sesame Semolina Bread

I made a nice loaf on a nice Sunday and shared a picture online. Well...the requests for a recipe poured in so here it is. Bread making should not be intimidating, but it does take practice, or at least repetition. The more you do it, the better feel you get, and it is all about feel. Ratio and feel. the ratio of flour to water and the feel of the dough. This dough is quite moist, so think when you are kneading it, bubble gum. A board scraper/dough cutter is the best tool to use, and they are cheap so if you don't have one, get one. It will help you flip wet dough and also is great for clean up of your work board. The essential tool when baking bread Here is my basic recipe for Sicilian style Sesame Semolina bread. It is my FAVE! The crust will rip the roof of your mouth, I promise! Remember to use the recipe to ratio up or down depending on how much bread you are making. This recipe make one nice 18-20 oz loaf. Professionals weigh their ingredients, home cooks usually don't s...

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...

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