- By Carrick Photography and
M. Salamone
New World Home Cooking Saugerties, NY
Chef Ric Orlando
Chef Orlando came on the National Scene for his win on Food Network “Chopped” and became champion in 2010 also to his credit a win at “Beat Bobby Flay” in 2015, but here in Saugerties he was always a Rock Star Chef. If you’re missing that taste of New World Home Cooking. You’ll be sure to find it at New World Bistro in Albany were Chef Orlando is heating up the Capital City with some hometown favorites.” BLACKENED STRING BEANS ….THE LEGENDARY NEW WORLD DISH…”ONE MILLION SERVED!” CRUSTED IN CAST IRON WITH OUR HOUSE “CAGE” SEASONING, SERVED WITH DOUBLE MUSTARD CREOLE REMOULADE” Wow did we just scream that!! You’ll find them there at New World Bistro Bar in Albany https://newworldbistrobar.com/
Now, if you just can’t wait to indulge in his masterfully crafted thoughtful cuisine with a drive to Albany , NY. (worth the drive) Chef Orlando has published a few of his recipes on his websites and we are gratefully going to steal one! My personal favorite along with the blackened string beans (that I will never be able to reproduce at home.) Ladies and Gentlemen we present to you the one the only Vegetarian Eggplant Balls!
Ric Orlando’s Vegetarian Eggplant Balls (Standard and Gluten Free Versions)
Wow. These eggplant balls were chosen to represent the Berkshire/Hudson/Capital/
Central NY area in the US Foods Next Top Product contest!They are very old school, much the same as my mother’s–and her mother’s–bready Neapolitan meatballs. Braise them in simple red sauce with pasta, make a sub with lots of mozz, slice them onto pizza or salad, served with tzatziki…the possibilities are endless!
(Oh yes, and want them gluten free? We got you! Just use Gluten Free Crumbs)
Makes about 24 delectable eggplant balls
2 tablespoons salt
4 large eggplants , peeled, stem removed, and cut into quarters lengthwise
2 cups panko bread crumbs or more if needed
2 eggs
1/2 cup grated Pecorino romano cheese
2 cloves garlic, finely minced
1 bunch Italian parsley, chopped to yield 1/4 cup
2 tsp dry oregano
pinch crushed red pepper to taste
1/2 cup sunflower or other neutral flavored vegetable oil.
Bring 8 quarts of water to a boil and add 4 tablespoons salt. Add the eggplants and boil until soft, about 10 minutes.
Remove the eggplants from the water and drain well, pressing out all of the water.
When the eggplants have cooled, coarsely chop them and place them in the work bowl of a stand mixer.
Add all other ingredients and mix until the eggplant is broken down completely.
If the mixture is too wet, add a little more panko until it is tight enough to roll into meatballs.
Roll golf ball sized balls and pan fry in hot oil until golden all around.
Bake in a casserole dish smothered with your favorite red sauce, topped with four cheese mix ( recipe below) or mozzarella.
Ric’s 4 Cheese Mix
1/2 cup pecorino romano
1/2 cup crumble gorgonzola
1/2 cup smoked gouda, grated
1/2 cup fontinella or provolone, grated
M. Salamone
Copyright © M.Salamone
