Cuisine Eric

Shrimp on the 'barbie' can be even better with pineapple on the barbie - a match made in heaven. I often have fresh pineapple in the house and if I have only that - and of course, always some frozen shrimp - I know I have a great meal ahead! Salsa optional, but well worth it - even if store bought. Fresh Red Pepper Salsa: 1/2 red pepper, diced 1 fresh ripe tomato, diced 1/2 jalapeno pepper, minced 1 clove garlic, minced 1/4 purple onion, finely diced 1 Tbsp olive oil 2 Tbsp fresh lime juice pinch of sugar 12 large shrimp, peeled and deveined 16 1-inch chunks fresh pineapple 4 6-inch wooden skewers 1/3 cup favorite vinaigrette (e.g. see below) Next Gen Vinaigrette Erique ( www.cuisineici.blogspot.com ) 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup canola oil 1/4 cup olive oil lots ground fresh pepper 1 tsp dried dill 2 cloves fresh garlic, pressed through a garli

You hungry?  Tuck into this satisfying combo of two natural pairs - black beans and rice, and black beans and roasted butternut squash. This warm, protein-complete pilaf gets a cool refresh from a crunchy, aromatic tomato slaw, served on the side. 1 can black beans, rinsed and drained 2 Tbsp Buffalo sauce 1 Tbsp coconut aminos 1 cup favorite rice (or 2 cups leftover rice) 1 butternut squash, peeled and diced 1/2-inch 1 jalapeño pepper, diced 1/2 red onion, diced (about 1 cup) 2 Tbsp olive oil 1 tsp ground coriander Tomato Slaw: 1 ripe tomato, diced 2 cups green cabbage finely sliced 1/4 red onion diced (about 1/2 cup) 1 green onion, sliced 2 Tbsp rice vinegar 1 Tbsp olive oil 3-4 fresh basil leaves, minced fresh basil leaves for garnish Preheat oven to 425F.  Mix the beans, Buffalo sauce and coconut aminos in a medium bowl.  Mix well and set aside. Cook rice according to package directions. I used a leftover rice mixture. Toss

A hearty bake to warm you through winter. Rich roasted pumpkin and parsnips embedded in a custard flavored with leeks and nutmeg, amped up with Sriracha and jalapeño - how can this not satisfy? 1/2 lb parsnips, about 2-3, peeled and cubed 1/2-inch 1 2-lb sugar pumpkin, peeled and cubed 1/2-inch (or equivalent butternut squash) 2 Tbsp olive oil dash red pepper flakes to taste 2 leeks, cleaned and diced 2 Tbsp butter 4 oz baked Sriracha tofu (I used Trader Joe’s) 4 oz jalapeño Monterey Jack cheese, cubed 1/4-inch 4 eggs 1 cup half and half or cream about 1/4 tsp freshly ground nutmeg 1 clove garlic, minced through a press 1 jalapeño sliced for topping red onion, sliced for topping Preheat oven to 425F.  Toss the pumpkin and parsnip cubes in a large bowl with the oil and red pepper flakes.  Season lightly with kosher salt and freshly ground black pepper. Tip veggies onto 2 rimmed baking sheets.  Roast in oven for about 30 minutes, turning onc

I recently returned from a trip to China where I was invited to perhaps one of the best Thai restaurants in Shanghai - Thai Gallery Shanghai, in the Jing'an park - just across the street from a most impressive Buddhist temple. We had several curries, one of which was a red Thai curry, which I vowed to reverse engineer.  Inspired, here I envelop large shrimp with the smooth velvety coconut sauce I tasted in their red Thai curries. I added heat from jalapeño, just enough to kick it up for the cold of winter. And the broccoli and peppers were elevated by the aromatics of garlic and ginger. Namaste. 1 red bell pepper, sliced 1 yellow onion, peeled and sliced 1 jalapeño pepper, diced 1-inch fresh ginger, minced 2 cloves garlic, peeled and minced 2 cups broccoli flowerets 1 lb shrimp, peeled and deveined 2 Tbsp favorite red Thai curry paste 1 can coconut milk (I used Trader Joe’s coconut cream) 1 lime cut into eighths Sauté the onions and pepper

Sheet pan dinners are becoming all the rage.  Simple yet hearty, they are a great solution for busy cooks who still want to eat well and provide for others. Just cook the rice while the veggies roast, and a healthful dinner's ready in a snap. 1/4 cup coconut aminos (I used Bragg’s but could also use Trader Joe’s) 1/4 cup favorite Buffalo sauce 3 Tbsp butter, just melted in a microwave 1 small cauliflower, cut into flowerets, about 6 cups 1 large sweet potato, peeled and diced 1/2-inch, about 2 cups 1 large sweet yellow onion, peeled and sliced 1 tub extra firm tofu, drained well, diced 1/2-inch 1 Tbsp fresh sage leaves, minced 1Tbsp fresh thyme leaves, minced Preheat oven to 425F (or 400F convection).  Whisk together the aminos, Buffalo sauce and butter in a large bowl.  Tip in the cauliflower, sweet potato, and onion.  Toss gently to mix well.  Fold in the tofu, sage and thyme and mix gently to coat everything. Tip mixture into a large rimmed

Cornbread takes on savory flavors from herbs and cheeses so well - here, rosemary, sage and aged cheddar.  This version is perfect for a steamy hot soup or stew. 1-1/2 cups coarse grain cornmeal 1/4 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 2 tsp dark brown sugar 1/2 tsp Kosher salt 2 Tbsp fresh minced sage leaves - about 6-8 fresh leaves 1 tsp fresh rosemary leaves, finely minced (optional) 2 green onions, minced 1 cup grated sharp cheddar cheese 1-1/2 cups Greek yogurt 2 large eggs 2 Tbsp butter, melted Preheat oven to 450F.  Place a well buttered cast iron skillet in oven. Melt butter for about 10 seconds in a small bowl in a microwave. Whisk together the dry ingredients in a mixing bowl.  Stir in the sage, rosemary, if using, onion and cheese. In a separate bowl, whisk together the yogurt, eggs and melted butter.   Carefully remove the cast iron skillet to the stove top.  Pour wet ingredients into the dry and stir wi

I am inspired by Dorrie Greenspan's new cookbook 'Everyday Dorrie' and have been reading everything Dorrie over the holiday break.  Here is a cornmeal crust riff from one that Dorrie baked with Julia.  This, surrounding my apple, grapefruit marmalade filling. Dorie Cornmeal Crust: 3 Tbsp yogurt 1/3 cup ice water 1 cup all purpose flour 1/4 cup coarse cornmeal 1 tsp sugar 1/2 tsp salt 7 Tbsp butter, diced 1/-4 inch, chilled in freezer 4 Honey Crisp apples juice of 1 lemon 2 Tbsp butter 2 Tbsp sugar 2 Tbsp Grapefruit marmalade (I used Trader Joe’s) 2 Tbsp sushi ginger, minced 2 Tbsp heavy cream 1 egg 1 Tbsp heavy cream Prepare the crust.  Whisk together the yogurt and water and chill in the refrigerator.  Pulse the flour, cornmeal, sugar and salt together in a food processor.  Add the butter and pulse until slightly incorporated.  Add the yogurt mixture by tablespoons, pulsing after each addition.  Add only enough so that the do

For Christmas I gave our son a set of spice mixes I bought at Chelsea Market in NYC.  And I promised recipes on this blog to use them.  Here is the first - using a Lamb Tagine mix, which could be substituted probably very well as I describe below, if you don't have that specific mix. Here I prepare the lamb tagine with dates, but you could use dried apricots or plums, or use preserved lemons.  You can choose.  I served with whole wheat Israeli couscous - but serve with whatever your favorite sides this dish has a lot of sauce to go with sides. 2-1/2 lb boneless lamb cut into 2-inch pieces 2 stalks celery, matchsticked 2 carrots, peeled and matchsticked 1 yellow sweet onion, sliced 2 cloves garlic, minced 1-inch fresh ginger, peeled and minced 1/2 6-oz tin of tomato paste - about 2-3 Tbsp 1 quart best chicken broth (or beef broth if you prefer) 12-15 dates (preferably pitted) 2 Tbsp favorite Tagine spice mix, or: 1 Tbsp ras el hangout Moroccan sp