Cuisine Eric

This is a great dish for Christmas morning.  It can wait until troops awake, whenever hunger strikes. Hot, warm, cool, reheated - either way it is inviting, and has all the right colors for Christmas. 2 2-inch Yukon Gold potatoes 1 cup chopped onion 1 clove garlic, minced 3 cups broccoli flowerets 4 oz Pepper Jack cheese, 1/4-inch cubes 18-20 grape tomatoes. sliced in half lengthwise 4 eggs 1/2 cup cream 1/4 tsp ground nutmeg Favorite hot sauce and salsa to taste Preheat oven to 400F.  Pierce potatoes with tines of a fork all over.  Cook in microwave for 5 minutes, turning once.  Let cool enough to handle then cut into thick slices or chunks. Meanwhile, sauté onions in a dash of olive oil an oven going skillet (preferably cast iron).  Cook for about 5-8 minutes until onion begins to brown.  Add garlic and cook another 2 minutes over low.  Add potatoes and enough additional oil if needed to brown a bit in the pan - about another 3-5 minutes. Plac

The perfect colors for the season and the perfect spice to warm you through the cold as well. These flavorful Indian lamb meatballs are great as an appetizer or served with rice as a main dish. Lamb kofta balls: 1 lb ground lamb 1/2 cup panko crumbs 1 egg 1 tsp Ras el Hanout Moroccan spice 1 tsp ground coriander 1 tsp ground cardamom 1/2 tsp freshly ground black pepper 1/2 tsp kosher salt 1 shallot, minced 2 cloves garlic, minced Sauce: 1 cup diced yellow onion 1/2 cup diced celery 1 tsp fennel seeds 1 tsp cumin seeds 2 cloves garlic, peeled and minced 1 15-oz can petite diced tomatoes, drained, juice reserved 1 tsp herbed de Provence or Italian herbs 1 tsp yellow Madras curry powder 1 Tbsp tomato paste Fresh cilantro for garnish add the kofta ball ingredients together in a bowl.   Gently mix only enough to incorporate the ingredients fairly evenly - overtaxing will make a tougher meat ball. Roll out kofta balls to abou

This crispy chicken is so typically Asian - with no bones!  Similar dishes are prepared in both China and Japan.  I relish the savory cabbage offset of the slightly sweet glazed chicken.  All atop a neutral, warming bed of rice. 2 chicken breasts, cut into 1-inch pieces Chicken marinade: 1 Tbsp soy sauce 1 Tbsp rice vinegar or pale dry sherry 1 Tbsp maple syrup 2 cups shredded cabbage 1 green onion, sliced diagonally 1 clove garlic, minced dash crushed red pepper flakes, to taste Cabbage dressing: 1 Tbsp soy sauce 1 Tbsp sesame oil 1Tbsp coconut aminos (I used Bragg) 2 Tbsp cornstarch Chicken Glaze: 1 Tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp coconut aminos (I used Bragg) 1 green onion, sliced diagonally for garnish Whisk together the marinade in a medium bowl and add the chicken.  Mix well.  Allow to marinate 30-60 minutes.   Meanwhile, toss together the cabbage, green onion, garlic and red pepper flakes in a medium bowl. 

Fish baked on a bed of roasted veggies is such a welcoming dish.  Caramelized veggies sweeten and enrich the fish and provide even cooking, as a bed. I could have roasted the fish on top of the veggies on the grill, but wanted to get the tang and sauce from summer fresh tomatoes, so I roasted the final prep in the oven.  Either way - so good. 1 eggplant, diced into 3/4-inch pieces 1 red pepper, diced 1 medium yellow sweet onion, peeled and diced 2 cloves garlic, minced dash crushed red pepper flakes, to taste 2 Tbsp olive oil 1 large ripe fresh tomato, diced 1-1/2 lb fresh cod fillets (King cut preferred), cut in two Preheat grill to high.  Toss the first five ingredients in a large bowl with the oil.  Mix well.  Tip veggies into a grilling pan. Grill for about 15-20 minutes, stirring often.  Grill until the eggplant browns up nicely a bit and the red pepper softens and sweetens. Meanwhile, preheat oven to 400F.  Distribute tomato into the ba

Need something to stick to your ribs when it's cold? Nothing like meaty baby back pork spare ribs in a ginger miso bourbon sauce. The smokey butter bourbon flavor infuses the meat as jalapeño and ginger offset with sharper, spicier notes. Red miso gives the sauce a rich umami quality, balanced with a sweeter tomato backdrop. These are browned and braised, not grilled - for a moist, saucy finish. 2 lb meaty baby back pork spare ribs 2 shallots, peeled and finely diced 1 jalapeno pepper, finely diced 2 cloves garlic, minced 1-inch fresh ginger, peeled and minced 2 Tbsp tomato paste 2 Tbsp red miso 1 cup Bourbon A few hours before cooking, salt the ribs generously.   In a Dutch oven or pot, brown the ribs in a dash of olive oil on each side well. Remove ribs to a plate. Add the shallots and jalapeño pepper to the pot and sauce for about 5 minutes, until beginning to soften.  Add the garlic and ginger and continue cooking for another 2-3 minutes.  

Who says tofu can't be flavorful? Perhaps only those who have never attempted flavoring it.  Yes, it requires some prompting, just as so many foods like potatoes or pasta.  Don't despair - try this flavorful tofu stir fry with rich umami flavors. Sauce: 2 Tbsp Hoisin 1/4 cup pale dry sherry 1 tsp chili paste with garlic 1Tbsp rice vinegar (unseasoned) 2 Tbsp peanut butter 1 clove garlic, minced 2 Tbsp soy sauce 1 tub extra-firm tofu, well drained and cubed 1/2-inch Whisk together the sauce ingredients and tip into a medium casserole.  Tip in the tofu and gently fold into the peanut sauce.  Allow to marinate half an hour, or even better, in refrigerator overnight. Heat a dash of canola oil in a non-stick skillet over medium high. Add tofu and brown well, turning often, about 10 minutes or so. Serve over rice with favorite sautéed veggies. Serves 4. Here I sautéed snow peas, cabbage, carrot and onion, with a dash coconut aminos.