Cuisine Eric

Spaghetti with a ragu is a penultimate comfort food.  Here I dress it up with a fresh tomato and balsamic glaze, providing a cool counterpoint to the rich, hot ragu. 1 yellow onion, diced 1 large carrot, finely diced 1 cup green beans, or green pepper, diced 1 15-oz can petite diced tomatoes, drained, liquid reserved 1 lb bulk Italian sausage 1/2 tsp crushed red pepper flakes 2 cloves garlic, minced palmful fresh summer savory or oregano, or other favorite fresh herbs 2 Tbsp tomato paste 1 28 oz can crushed tomatoes 1 lb spaghetti 2 fresh ripe beefsteak tomatoes, cubed 2 Tbsp Balsamic glaze (I used Trader Joe’s) fresh basil leaves Brown the veggies in a dash of olive oil until the onions soften and begin the caramelize, about 10 minutes.   Add the drained diced tomatoes and turn heat to high.  Cook for another 10 minutes, darkening the tomatoes and drawing out their flavor. Add the sausage and crushed red pepper and brown well. 

A simple classic, dressed up with a rich balsamic glaze - a nice counterpoint to the maple ginger marinade. 2 portions salmon fillet Maple Ginger Marinade: 1/4 cup coconut oil 1 Tbsp unseasoned rice vinegar 1 Tbsp Trader Joe’s coconut aminos, or soy sauce 1 Tbsp sesame oil 2 Tbsp maple syrup 2 green onions, sliced 1/2-inch ginger, minced toasted sesame seeds balsamic glaze (I used Trader Joe’s) Mix marinade ingredients together in a small casserole. Turn salmon pieces in marinade several times and marinate at least an hour (you can use a large plastic bag for marinating as well). Heat oven to 400F.  Turn salmon skin-side down.  Bake for about 15 minutes, until just cooked through. Garnish with sesame seeds and balsamic glaze.  Serves 2.

Grilling with a glaze takes fresh summer corn on the cob to a new level.  Pay attention to the grilling technique for the chicken - it works well to avoid flare-up burns, and assure a nice browned result. Chicken Marinade: 4 cloves garlic, peeled 6 sage leaves 1/4 cup summer savory leaves small palmful fresh mint leaves 1 Tbsp fresh thyme leaves 2 tsp Kosher salt fresh ground pepper to taste 1/4 cup Buffalo sauce 1/4 cup rice vinegar 1/4 cup olive oil 1/4 cup canola oil 2 halves chicken, rinsed and dried, or equivalent pieces of chicken serving 4 4 ears corn, husked and cut in half Corn Grilling Glaze: 3 cloves garlic, quartered 1 Tbsp fresh thyme leaves 1 Tbsp fresh mint leaves 2 Tbsp red miso 2 Tbsp Butter (softened to room temperature) 2 tsp honey, or brown sugar 1 Tbsp unseasoned rice vinegar 1/4 tsp crushed red pepper flakes, or to taste 1/2 tsp crushed chipotle chili (I used Whole foods 365) 2 Tbsp olive oil 1 Tbsp bl

Furikake is a fantastic Japanese blend of spices (there are many varieties - experiment) that can amp up a simple grilled fish or whatever, to new proportions. If using tuna as we did here, watch that you don't overcook the tuna - get good stuff! 1-1/5 lb fresh tuna steak, sliced 3/4 to 1-inch thick 2 Tbsp olive oil 2 Tbsp wasabi furikake, Japanese rice seasoning After an hour or more: 1 Tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp  or so lemon juice (about juice of 1/2 lemon) (reserve skin for zest) Toasted sesame seeds for garnish lemon zest for garnish Season the tuna steak with the olive oil and furikake seasoning in a small casserole.  Flip tuna several times in the mixture.  Allow to marinate an hour or so, flipping several times. Add soy sauce, sesame sauce and lemon juice and let marinate another 15 minutes, flipping once or twice.  Meanwhile, heat grill to high.  Grill tuna for about 3 minutes on first side, pouring half the remaining sauce

Marinating cabbage and veggies in a mild pickle broth is a nice way to make a light slaw.  Adding a dash of Buffalo sauce kicks it up a note. 1-1/2 cups shredded green cabbage 1 cup shredded purple cabbage 1 large green onion, sliced on the bias 1/2 carrot, finely diced 1/4 tsp crushed red pepper flakes, or to taste 1 cup water 1 cup unseasoned rice vinegar 1 Tbsp sugar 1 tsp Kosher salt 2 Tbsp Buffalo hot sauce Mix together the liquid ingredients in a medium bowl.  Make sure the sugar and salt dissolves completely.  Fold in the veggies and submerge.  Refrigerate at least 1-2 hours, or even better, overnight in the refrigerator.  Stir often. Drain when serving.  Makes 3 cups slaw.

Save the shells! Cooking shrimp shells and extracting the flavors with cream add a dimension to this dish that brings it to a whole new level. 1 red bell pepper, sliced 1 orange bell pepper, sliced 1/2 sweet yellow onion (or two shallots), sliced 2 Tbsp butter plus 1 Tbsp olive oil 2 cloves garlic, minced 1/4 tsp crushed red pepper flakes, or to taste 1 Tbsp fresh thyme leaves, minced 18-24 shrimp, peeled, shells reserved 1 cup cream 1/2 cup Brandy 2 Tbsp capers, drained Sauté the onions and peppers with butter and oil in a wide skillet until softened and beginning to caramelize, about 10 minutes. Add the garlic, red pepper flakes and thyme, and cook another 2-3 minutes.  Remove to a bowl. Add the shrimp peels to the skillet and fry them up in remaining oil (or add a dash if necessary) for about 5 minutes, stirring regularly. You want to draw out their flavor which will enrich the sauce greatly.   Add the cream and bring to a gentle boil.  Coo

Here's a quick sauce to stir fry leftover beef, chicken or tofu, with what veggies you have on hand.  Quick, delicious, and efficient. Sauce: 1 Tbsp honey 1 Tbsp Sambal Oelek, Indonesian chili sauce, or other favorite chili sauce 1 Tbsp rice vinegar 2 Tbsp hoisin sauce 2 Tbsp sesame oil 1/2 lb tri-tip steak, or skirt steak, or whatever protein you have on hand 1 carrot, thinly sliced 3 baby bok choy, chopped coarsely 2 cloves garlic, minced 1/2-inch fresh ginger, minced [I used leftover rare beef steak for this stir fry] Mix together the sauce ingredients.  Heat a wok or large skillet to high.  Stir fry the carrots for 2 minutes.  Add the bok choy, garlic and ginger, and stir fry for another 2 minutes.  Remove the veggies to a bowl. Add the beef to the skillet and stir fry for another 2 minutes.  Return the veggies to the skillet or wok and heat to high.  Add the sauce and bring to a vigorous boil.  Serve over rice. Serves 2.