• Ric Orlando's Chicken and Sausage jambalaya

    1 month ago - By Ric the Chef

    With Mardi Gras right around the corner, her is a simple family sized jambalaya recipe to keep them all fortified while partying!
    Creole Chicken and Sausage JambalayaThis is a slowly cooked, dark and earthy, OMG delish stew, the real deal, baby! It uses chicken as a base, but you can also add other stuff like duck, ham, shrimp, leftovers...you name it.
    Makes enough for 4 to eat twice at least 3 lbs natural or local chicken or chicken thighs2 bayleaves2 springs thyme1 tsp black peppercornsVegetable oil, or bacon fat, pork fat, duck fat...no need for olive oil here 1 pound andouille sausage...
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  • Ric Orlando's 420 Recipes Green Dragon and Green-tini

    Ric Orlando's 420 Recipes Green Dragon and Green-tini

    1 month ago - By Ric the Chef

    > The Green Dragon, or how you can convert your weed into an innocuous looking powerhouse.
    The Green Dragon is a simple Cannabis tincture. It is the easier and best way to get a long, happy buzz on without the hassle of mixing, baking and stewing, It low calorie, easy on the lungs and packs a wallop...and best of all, it doesn't require using up your finest fuzzy premium bud. So why not try?SO here is my easy recipe I have “heard of” from others.
    Makes 12 oz. Takes a month to make.½ cup of bud trimmings, twigs, leaves, stems and shake, broken up in a grinder or blender12 oz good quality...
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  • Ric Orlando's Thanksgiving Recipes for 2018

    Ric Orlando's Thanksgiving Recipes for 2018

    1 month ago - By Ric the Chef

    Thanksgiving Recipes for 2018
    Ric's perfect brined and roasted turkey, step-by-step
    - Cider-laced gravy
    - Blue corn and chorizo dressing
    - Insane Buttery Mashers
    - Pumpkin Cheesecake with bourbon ganache
    Ric Orlando's Turkey 101
    The secret is in the brining!
    When you are done frying, grilling and otherwise messing around with that big bird, try my tested, tried, and true method for brining and roasting!
    Brining and the high/low cooking technique is the trick to making the perfect turkey.
    Ric's Turkey Brine (Ratio up to make enough brine to cover the bird entirely.)
    Use a cooler to hold the...
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