Irish Feast

Liquid Gold

  • 2 bulbs of garlic *homegrown is the best!
  • 1 cup olive oil
  • Salt to taste

Directions: Use blender to mix all ingredients.

Ricky’s Irish Stew (Vegetarian)

  • 1 cup celery
  • 1 cup carrots
  • 1 cup red onion (chopped)
  • 2 cups potatoes (cubed) *I used the local brown potatoes from Honest Weight
  • 1 tbsp liquid gold
  • 4 cups chopped kale
  • 1/2 cup slices leeks
  • 8 cups vegetable stock
  • 2 cups stout beer 
  • 1 tbsp soy sauce
  • 6 Shiitake mushrooms
  • 6 Baby Bella mushrooms
  • 2 bay leaves
  • 1 tbsp cilantro
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 cup orange lentils
  • 1 cup green lentils
  • Salt & pepper to taste

Directions:  Sauté mushrooms, then add celery, carrots, leeks, onion and continue to sauté. Stir in liquid gold. Gradually mix in potatoes, kale, soy sauce, vegetable stock and stout beer. In two additional pots, boil the orange and green lentils separately. The red lentils are smaller in size, so they’ll take less time to cook (about 30-40 min total) than the green lentils, (1 1/2 -2 hours) because they’re smaller in size.  Once the lentils are done cooking, drain and add to original vegetable pot mixture. Add herbs/spices and cook for about 15 more minutes.

Photo Mar 13, 3 55 07 PMChef Ricardo Tip: Turn it into a Pot Pie by adding a layer of pastry dough to the top. Egg wash pastry dough and sprinkle with cheese/salt to taste.


Ricky’s Irish Stew (With Meat)

  • 1 cup celery
  • 1 cup carrots
  • 1 cup leeks
  • 1 cup red onion
  • 2 tbsp liquid gold
  • 4 lbs chuck roast cubed
  • 2 cups potatoes
  • 1 cup peas
  • 1/2 tbsp cilantro
  • 1/2 tbsp parsley
  • 4 cups beef stock
  • 1 cup stout
  • 1 cup roux

Directions:  Sauté vegetables for a few minutes, then add liquid gold. Add cubed beef and cook until browned. Add beef stock, stout and potatoes. Cook on medium heat for about an hour and a half. Add water if reducing too quickly. Add peas, cilantro and parsley. Salt & pepper to taste. Add about a cup of roux. If you’d like to further thicken the stew, gradually add small amounts of roux.


Shepherd’s Pie

  • Rick’s Irish stew
  • Mashed potatoes
  • Pie crust dough
  • Cilantro/Parsley oil

Photo Mar 13, 4 00 07 PM

Directions: Use circle cutter to cut pie crust dough into small round pieces. Press pie crust dough pieces into bottom of a  muffin pan to create bowl-like mini pie crusts. Cook until golden brown. Using Ricky’s Irish Stew recipe above, spoon some stew into mini pie crust bottoms. Pipe mashed potatoes atop and drizzle with cilantro/parsley oil.



Bangers & Mash with Ricky’s Homemade Irish Sausage & Stout Gravy

  • Irish Sausage
  • Mashed potatoes
  • Stout gravy



  • 1/2 tsp All spice
  • 1/2 tsp dried sage
  • 1/2 tsp marjoram
  • 1/2 tsp mace (the spice!)
  • 1/2 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp cayenne pepper
  • 1 cup panko
  • 1 tsp each salt & pepper
  • 2lbs ground pork (shoulder or butt)

Stout Gravy

  • 1/4 cup roux
  • 1 cup stout beer
  • 1 cup beef stock
  • 1/2 cup leeks
  • 1 tsp liquid gold
  • 1/4 cup heavy cream
  • 1 tbsp butter
  • salt & pepper to taste

Directions: I use the kitchen aid stand mixer sausage attachment to make my homemade Irish sausage using the above ingredients and natural casings. You can make your own sausage or substitute your favorite brand. Then, sauté sausage on both sides until golden brown, remove from pan and place in oven at 350º for about 10-15min to finish cooking. In the meantime, use the sausage pan to sauce leeks, then garlic. Add stout and stock. Whisk in roux to thicken. Add heavy cream, butter and salt & pepper. Cook for a few minutes and serve with sausage. Be sure to let the sausage rest before cutting.


Compound Oils & Butters

Herb Butter

  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh oregano
  • 1/4 cup fresh rosemary
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp salt & pepper
  • 1/2 pound unsalted butter
  • Zest of one fresh lemon peel

Directions: Let butter sit at room temperature until malleable. Combine all ingredients until mixed, then roll in clear wrap and refrigerate until hard. 

Achiote Oil

  • 1 cup achiote seeds
  • 2 cups olive oil

Directions: Place achiote seeds and olive oil in a saucepan and simmer at low heat for about 30 minutes. Let cool, then strain out the achiote seeds.

Cilantro/Parsley Oil

  • Cilantro stems
  • Parsley stems
  • Olive oil
  • Salt & pepper

Directions: Instead of throwing out the stems of cilantro and parsley, place them in a blender with approx. 2 cups of olive oil. Add approx. ½ teaspoon each of salt and pepper. Blend and refrigerate. Bring to room temperature and shake before using.

Black Bean Purée 

  • 2 cups black beans
  • 1 cup diced pancetta
  • 2 cups sofrito
  • 2 cups beef stock
  • 1/4 cup cilantro oil
  • Water
  • Salt & pepper to taste

Directions: Soak black beans overnight. In a pot, sauté diced pancetta. Once cooked, add sofrito, beef stock and cilantro oil. Strain the black beans and add to pot with pancetta mixture. Pour in a cup of water. Cook on medium-high for about 4 hours to reduce, while adding a cup of water about every hour as it continues to reduce (water level should be slightly above beans at all time). After the 4 hours, puree the bean mixture with an immersion blender or regular blender. Let cool, refrigerate and serve. 

Scallion Crema

  • 1 container of Mexican Crema (Mexican sour cream)
  • Olive oil
  • 1 bunch of scallions
  • 1 lime
  • Salt & pepper to taste

Directions: Place the scallions in a blender with olive oil and blend until smooth. Add the Mexican crema, lime and salt/pepper  and blend until the mixture is an even light green color.

Apple Slaw

  • Half of a head of purple cabbage
  • 2 peeled apples (I like using empire)
  • 1/2 cup mayonnaise
  • 1/2 greek yogurt
  • 1 Tbsp cider vinegar
  • Salt & pepper to taste

Directions: Slice or cube apples depending on your preference. Slice cabbage. Combine apples and cabbage in bowl. Add mayonnaise, greek yogurt, cider vinegar, and salt/pepper to taste. Mix all ingredients until it reaches desired consistency.

Homemade Corn Tortillas

  • 2 cups corn flour (masa harina) *I like the Gold Mine brand
  • 2 tbsp lard
  • 1 1/2 cups Water
  • 1 1/2 tsp Salt 

Directions: Combine all ingredients in bowl and break into small pieces to roll in a ball. Place in tortilla press (don’t forget to place saran wrap around your tortilla press so the tortilla doesn’t stick) and warm  on griddle or stovetop until golden.

Chef Ricardo’s infamous Sofrito

  • 1 red pepper
  • 1 green pepper
  • 1 red onion
  • 2 tomatoes
  • 1 cup chopped parsley
  • 1/4 cup achiote oil
  • 4 cloves garlic
  • Salt & pepper to taste

Directions: Chop all ingredients and mix together. Place mixture  in blender and pulse. Transfer to pot and heat on stove, reduce by about half.

Sofrito Beef Filling for Tacos

  • Skirt steak
  • 1 cup red wine
  • 2 cups sofrito
  • 2 cups beef stock
  • 1/4 cup cider vinegar

Directions: Place skirt steak in slow cooker with sofrito, wine,  beef stock and cider. Cook on high for about 4 hours. After done cooking, cool in refrigerator until hardened. Use a spoon to remove top layer of fat. Remove steak and continuing cooking to reduce sauce by half. Shred the beef and place it back in the cooker with the sauce to warm before serving. 

Vegetarian Potato Medley Filling for Tacos

  • 1 cup blue potatoes
  • 1/2 cup mushrooms *I like using baby bella mushrooms
  • 1/2 each-red, yellow, green and orange pepper
  • 1 cup corn
  • 1/2 cubed onion
  • 1 tsp chipotle powder
  • Salt & pepper to taste

Directions: Boil potatoes and cut into cubes, then fry. After the potatoes are fried, place in a sauté pan with remaining ingredients. Heat and enjoy.

Cinnamon & Sugar Butter

  • 1/2 pound unsalted butter
  • cinnamon
  • 2 vanilla bean pods
  • 1/2 cup brown sugar
  • 1/2 cup cane sugar
  • 1 tsp banana rum
  • 1 tsp coconut rum
  • 1/2 tsp almond extract

Directions: Let butter sit at room temperature until malleable. Combine all ingredients until mixed, then roll in clear wrap and refrigerate until hard.

The ‘BB Special’

  • Maduros (yellow, sweet plantains)
  • Cinnamon butter
  • Ice cream *I love Talenti’s coconut gelato!
  • Coconut condensed milk
  • Condensed milk
  • Caramel sauce

Directions: Slice maduros and fry on medium heat both sides until golden color starts appearing. In another pan heat cinnamon butter. Once maduros are finished frying, place in pan with cinnamon butter and mix until butter coats the maduros. Scoop ice cream into a bowl with the maduros and drizzle with the condensed milk, coconut condensed milk and caramel sauce.

Rustic Italian Class


  • 1 cup Pine Nuts
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Grated Pecorino Cheese
  • Approx 4 cups Fresh Basil
  • 1-2 cups of Olive Oil
  • 1 TBSP Garlic paste
  • Dash of Salt & Pepper

Directions: Toast pine nuts then put all ingredients into a blender and pulse until desired consistency.


  • 20 Roma tomatoes
  • 3/4 cup Basil oil
  • 1 tsp Salt
  • 1/2 tsp Red Pepper Flakes
  • 2 tsps Honey

Directions: Slice top & bottom of tomato, then run knife from top to bottom of tomato and place in boiling water. Let sit until you notice the skin starting to peel away from side of the tomatoes. Transfer tomatoes into a bowl of ice water to blanch then peel away the skins. Squeeze the tomatoes to remove the seeds (set aside in bowl to use later), then place them in a pot. Take the bowl of seeds you just set aside and pass them through a fine strainer over top of the pot full of tomatoes. You can get rid of the seeds now. Cook tomatoes on medium heat while adding the remaining ingredients. After about 20-30min, use an immersion blender to break down the tomatoes but don’t puree all the way. A few quick pulses will do the trick. 

Provolone Cheese Sauce



  • Equal parts Butter and Flour 

Cheese sauce

  • Approx 1 cup Roux
  • 5 cups Grated Provolone Cheese
  • 1 cup Grated Parmesan Cheese
  • 1 cup Grated Pecorino Cheese
  • 2 cups Asiago Cheese
  • 5 cups Milk* (We love Byrne Milk!)
  • 1 cup Heavy Cream
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Dash of Nutmeg
  • Salt to taste

Directions: In a saucepan over medium heat, make a roux. Add milk slowly while whisking. Avoid lumps. Then remaining ingredients, whisking cheese into the mixture little by little. Once all ingredients are fully blended together, the sauce is ready to serve.

Bolognese Meat Sauce

  • Equal parts Ground Beef, Ground Pork, Ground Veal, Cubed Pancetta (Approx 1lb of each)
  • 2 cups Mirepoix (Mixture of onion, carrot, celery)
  • 6 cups Gravy
  • 2 cups Beef Stock
  • 2 cups Chianti Wine

Directions: Sauteé pancetta and remove from pan once crispy and place to the side but keep pan hot. Better yet, place the pancetta far away from yourself so you don’t end up eating it before preparing the rest! Place mire poux in the hot saucepan, cook for about 5min then add the meats. Stir in beef broth and let reduce by half, add the wine and let reduce by half. Finally, add gravy & salt to taste.

Homemade Gnocchi with Pesto & Pancetta

Photo Jan 09, 7 52 24 PM (1)

  • 3 lbs Potatoes (Russet are my favorite for this)
  • 1/2 cup Olive Oil
  • 4 Eggs
  • 2 cups Flour
  • Dash of Salt & Pepper
  • Dash of Parmesan cheese
  • 1/2 cup Cubed Pancetta

Directions: Bake potatoes in oven at 350º for an hour. Poke with a fork to make sure they’re soft. Let them cool & remove skins. Put the potatoes through a potato ricer. Put potato onto the counter, shale the flour on top of the potato. Make a well in the middle, add egg and oil into the well. Use fork to stir it all together until it becomes dough life. Once fully mixed, start kneading for about 2-3min then let rest for about 30min. Break dough apart into about baseball sized servings, and roll out into a long rope about 3/4 inch diameter. Cut rope into little pillowy pieces about 1 inch long. Place pieces in boiling water and let cook until they float. While you’re waiting for gnocchi to rise to the surface, sautée pancetta until crispy and set aside. Scoop floating gnocchi out of water and add to pan to sauté with the red onion. Remove from heat once gnocchi has a good sear on the outside. Mix gnocchi & onion with pesto. Sprinkle with pancetta and cheese.

Homemade ‘Ricatoni’ with Bolognese Sauce

  • 2 cups Flour
  • 2 Eggs
  • Pinch of Salt
  • 1/4 cup Heavy cream
  • 1/4 cup Butter
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pecorino cheese

Directions: Put pile of flour on countertop and make a well in middle. Crack egg into well and sprinkle salt. Use fork to stir together, then knead. Let rest for about 30min. Run through a fresh pasta maker machine. Cut pasta rope into about 1 1/2 in long pieces. Cook pasta pieces in boiling water until al dente. Heat bolognese sauce, stir in heavy cream, butter, parmesan cheese & pecorino cheese. Add pasta into the sauce and warm until serving.


Photo Jan 10, 4 35 40 PM

  • Lasagna sheets
  • Ricotta Cheese Mixture
  • Fresh Mozzarella cheese
  • Bolognese Meat Sauce
  • Provolone Cheese Sauce
  • Parmesan cheese
  • Pecorino cheese
  • Ricotta salata

Ricotta Cheese Mixture

  • Dried Oregano
  • Dried Basil
  • Dried Parsley
  • Garlic Powder
  • Onion Powder
  • Parmesan cheese
  • Pecorino cheese
  • Ricotta salata
  • Salt

Directions: First, make the ricotta cheese mixture. Then spoon a layer of gravy into the bottom of a lasagna pan. Top with a layer of lasagna sheets. Add  a layer of meat sauce.  Add another layer of lasagna sheets. Top with a layer of the ricotta mixture and then, a layer of the provolone cheese sauce. Add yet another layer of lasagna sheets. Top with some more gravy, fresh mozzarella cheese and ricotta salata, parmesan and pecorino.

Rice Balls


  • 1 cup Risotto rice
  • 2 cups Beef stock
  • 1/2 cup Ricotta cheese
  • 1/2 cup Peas
  • 1 cup Meat sauce
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Pecorino Cheese

Directions: Cook the rice, let it cool, add to bowl with all ingredients. Mix together and portion them into small balls. Set up a breading station with flour, egg whisked with milk and panko. Roll the rice balls in flour, dip in egg, then roll in panko and fry in saucepan with oil.