Cuisine Eric

Returning to the seashore last night for the spring, I stopped by the fishmonger to see what was good. This was! So I prepared a simple dish to honor a return to the sea. This fun one-pot wonder is a delicious prep, and is lighter and easier than its cousin, cioppino. And it is completely flexible so you can customize it per the ingredients you have on hand. No matter what, I would encourage you to include Andouille sausage, as it gives a fine flavor counterpoint to the shellfish. 2 Tbsp butter plus 1 Tbsp olive oil 2 links Andouille sausage, diced (about 1-1/12 cups) 1 shallot, sliced 3 cloves garlic, sliced or minced Crushed red pepper flakes to taste 2 Tbsp julienned sun-dried tomatoes, packed in oil 1 cup chicken broth 1 cup dry white wine 1 lb mussels 1 lb littleneck clams 1/2 lb calamari rings 2 ears corn, cut into 1-inch pieces Optional garnishes: 1 Tbsp capers, drained 2 Tbsp banana peppers, drained 2 Tbsp pickled jalapeño, drained Fresh parsley (or cilantro), minced Lemon wedg...

Happy Mother's day to my wife, who loves leeks and spinach. I developed this dish with that in mind: Cajun flavored shrimp rest on a smooth bed of creamy polenta cooked with savory leeks, beside cooked spinach. The shrimp are bathed in a glazey wine sauce made with the reserved shrimp shells - a flavor that can only be found by cooking the shells themselves. The rich shell-wine sauce truly transforms this dish. For the shrimp: 2 Tbsp butter plus 2 Tbsp olive oil 1 lb shrimp (about 15-16 large), peeled, deveined, shells reserved 3 Tbsp favorite Cajun seasoning 3 cloves garlic, passed through a garlic press 1/4 tsp crushed red pepper flakes (or to taste) Zest of 1 lemon 1 Tbsp olive oil For the shell broth: 2 Tbsp olive oil 1 cup dry white wine 1 Tbsp cornstarch dissolved in 2 Tbsp cold water For the leek polenta: 2 Tbsp butter 1 leek cleaned and finely diced 1/2 cup polenta or coarse cornmeal (or you could also use grits) 2 cups chicken broth 1/2 cup heavy cream 1/2 cup grated parme...

I love seafood and pasta with a white creamy sauce.  This one in unctuous, with scallops and shrimp paired with mushrooms. And it's super guest appropriate leaving you much more free to attend to guests while dinner is cooking, compared to a stove-top prep. Sauce: 2 Tbsp butter plus 1 Tbsp olive oil 2 cloves garlic, minced through press 2 Tbsp flour 1/2 cup dry white wine Liquid from 1 4-oz can mushroom pieces 1/2 cup heavy cream 2 Tbsp capers 1/4 tsp dried dill weed Seafood Ziti: 1/2 lb scallops (I thawed frozen scallop pieces from Big Y) 1/2 lb large shrimp, peeled and deveined, halved at the waist 1/3 lb ziti Mushroom pieces from 4-oz can 1/3 lb mozzarella cubed (or fresh mozzarella pearl balls) Topping: 8-10 grape tomatoes, halved lengthwise 1/2 cup panko crumbs (I used Italian flavored) 3 Tbsp butter   Preheat oven to 375F. Bring a medium pot of salted water to a boil for the pasta. Melt sauce butter in oil in a small pot. Whisk in the flour and cook over medium heat for ...

This is a fantastic way to prepare pork chops, especially if it is not yet good outdoor grilling weather.  The rich honey miso sauce forms a sweet, sour and umami glaze over the chops that that beautifully complements the savory, meaty pork flavor. 2 bone-in pork chops 1 Tbsp butter plus 1 Tbsp olive oil Honey Miso sauce: 1 Tbsp honey 1 Tbsp red miso 1 Tbsp soy sauce 1 Tbsp red wine vinegar 1 Tbsp water 1/4 cup dry white wine 2-3 cloves garlic, minced Whisk together the sauce ingredients in a small bowl. Melt the butter in the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and sear the chops in the skillet for about 3-5 minutes. Flip the chops and cook the second side until the center of the chops registers at least 145F. Remove the chops to a plate and cover to keep warm. They should continue to cook to about 150-155F while resting. Meanwhile, add the garlic to the skillet into the remaining oil, and cook 1 minute (add a dash more bu...