Cuisine Eric

I love cole slaw but hate sweet cole slaw, which you often get at restaurants. We recently ate at a nice restaurant right on the Long Island Sound and they served my sandwich with the best cole slaw I ever had. Creamy, crunchy and not sweet. Normally, my slaws are a bit less creamy, and more oil-and-vinegar-forward. But I reverse engineered this creamy one back home with a great result. You should try it. Dressing: 1/2 cup Greek yogurt 1/2 cup good real mayonnaise 2 Tbsp olive oil 2 Tbsp cider vinegar 1 Tbsp seasoned rice vinegar 1/4 tsp dried dill weed 1/2 tsp salt fresh ground pepper to taste 1 lb package shredded cole slaw and carrots (I used Wegman’s) Whisk the dressing ingredients together in a large bowl, and adjust amounts to suit your taste. Toss in the cole slaw mix and blend well.   Refrigerate for at least a half an hour, minimum, tossing every so often. Makes a pound of slaw. Cook's Note: I usually shave my own slaw but I was too weary one day and for once bought pre-s...

I love cod baked with tomatoes, and here I amped up the game by coating them with panko and baking them atop braised leeks. Cod is so mellow that it does well to augment with leek, tomato and lemon.  But wait - there's more! A splash of chimichurri sauce kicks this whole dish up a notch, as Emeril would say. Wow - this is almost an oxymoron - way-flavorful cod! 2 Tbsp butter plus 1 Tbsp olive oil 2 small, clean leeks, sliced in half lengthwise (I used Trader Joe’s) 1/2 cup dry white wine (optional) 1/2 cup chicken broth 1 lb cod fillets, cut into 4 portions 1/4 cup panko crumbs 12 grape tomatoes, halved lengthwise 1/2 lemon, sliced thinly Chimichurri: 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon) 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Preheat oven to 375F. Melt the butter in the olive oil in an oven-going pan (I used a cast iron skillet). Brown the...

Aromatic greens flavored with shallot and garlic, tossed with angel hair pasta and shrimp, are bound together with a light wine glaze to make a restaurant quality entée at home. This would make a fine romantic Valentine's day dinner. 1/2 lb angel hair pasta 2 Tbsp butter plus 1 Tbsp olive oil 12 oz baby broccoli (or broccoli rabé), coarsely chopped 1 shallot, peeled and finely minced 2 cloves garlic, minced 1/2 lb shrimp, peeled and deveined 1/2 cup dry white wine (optional), or chicken broth 2 Tbsp butter Dash crushed red pepper flakes Fresh parsley for garnish. Heat a pot of salted water to boiling for the pasta.   Add the pasta and stir well. Cook pasta until just before al dente, stirring every once in a while. Reserve a cup of cooking water before draining. Meanwhile, melt the butter in the oil in a large skillet until frothy. Add the shallot and cook about 2 minutes.   Add the broccoli and cook for about 3-5 minutes, tossing every once in a while. Season with a dash of s...

Here's a great way to use meatballs, and one fit for a Superbowl party! Everything can be made in advance and assembled on demand during halftime.  Go Eagles! 6 cooked meatballs [like Meatballs Florentine , which I used], fresh or frozen-thawed Bun sauce: 2 Tbsp good real mayonnaise 1 tsp Cajun or sriracha seasoning (I used Trader Joe’s Sriracha Sprinkle Seasoning Blend) Meatball sauce: 1 Tbsp honey 1 Tbsp Buffalo wing sauce (or other favorite hot sauce) 1 Tbsp butter 1/2 tsp dried dill weed 1 10-inch long baguette (I used a grocer’s Take and Bake) 1 small tomato, sliced a few lettuce leaves Heat oven to baguette temperature (probably 400F - see bread instructions).   Bake the baguette according to package instructions which should probably be 7-10 minutes.   Meanwhile, whisk together the bun sauce ingredients in a small bowl. Also toss together the Meatball sauce ingredients in a medium bowl.  M elt the butter in the microwave for about 10 seconds.   Add the bu...

Don't just eat eggs with toast, eat eggs on toast, and amp them up with a bit of southwestern style and kick.   1 slice Italian or sourdough bread 2 eggs, beaten 1 tsp minced chives 2 Tbsp cream cheese Dash chili powder or southwestern spice mix 1/2 avocado, diced Favorite hot sauce Lime wedges Lightly toast the bread.   Meanwhile, whisk the eggs, chives and a dash of salt and pepper to taste in a small bowl. Melt a tab of butter in a small skillet until hot and bubbly over medium-high heat.   Add the eggs and allow to set for about 30 seconds, until the edges begin to cook.   Gently pull in the sides, moving around the pan. Allow the uncooked egg to pour around the folds and re-cover the pan. Cook just until the egg solidifies. Fold omelette in half and remove from heat. Slather toast with the cream cheese and lightly flavor with chili powder or favorite southwestern spice mix. Distribute egg evenly over toast.   Top with avocado. Season with hot sauce to taste...

This is a nice light plant-based main corse which is packed with flavors and textures sure to satisfy. 1 block extra firm tofu 2 Tbsp butter plus 2 Tbsp olive oil 1 medium zucchini, diced kernels from 1 cob corn 1 yellow onion, diced 1 pint grape tomatoes, halved 2 Tbsp tomato paste 1 cup orzo scant 2 cups water 1/4 lb fresh mozzarella torn into small pieces fresh basil leaves for garnish Slice the tofu into 1/2-inch slices. Place between several layers of kitchen cloth or paper towels.   Lay a cutting board on top of the tofu and weight down with a can or two of food. Let the tofu drain for about 15-30 minutes. Meanwhile, melt the olive oil in the butter and sauté the zucchini, onion and corn for about 10 minutes until slightly browned.   Set aside. In same pot, add the tomatoes and the tomato paste with a dash more olive oil.   Cook the tomatoes down until they begin to fall apart. Add the orzo, water and tofu and bring to a light boil.    Cook covered over lo...