Cuisine Eric

This is simple and delicious way to grill chicken pieces. Prepare and marinate the chicken the night before, wrapped well in the fridge, for the best result. Marinade: 2 Tbsp favorite Buffalo Hot sauce 2 cloves garlic, minced 2 Tbsp unseasoned rice vinegar palmful fresh dill weed, minced 3 Tbsp olive oil 1/2 tsp salt abundant freshly ground black pepper 2 chicken legs 2 chicken thighs Whisk together the marinade in a medium bowl.  Add the chicken and mix well.  Allow to marinate 30-60 minutes or even better, overnight covered in a refrigerator. When ready to cook, return chicken to room temperature and heat grill to high.  Grill chicken for about 10-12 minutes, turning as needed.   Serve with favorite sides. Serves 2.

Say cajun spiced shrimp pair with the beauty of browned eggplant in this spicy gumbo. Purists would argue I missed the classic trinity of onion, green pepper and celery, but this is what I had on hand and it worked out beautifully. 1 cup diced onion 1 orange pepper, diced 1 jalapeño pepper, finely diced 1 clove garlic, peeled and minced 1 Tbsp fresh thyme leaves, minced 1 lb shrimp, shelled, deveined and cut in thirds (reserve shells) 1 Tbsp butter plus 1 Tbsp olive oil for shrimp shells 1 bottle clam juice 1 large eggplant, cubed 1/2-inch 2 Tbsp butter plus 1 Tbsp olive oil for sauce 2 Tbsp flour palmful fresh parsley leaves, minced Sauté the onion and peppers in a large skillet in a dash of olive oil.   Cook until softened and beginning to brown , about 8-10 minutes.  Add the garlic and thyme and cook another 1-2 minutes. Set veggies aside in a bowl. Meanwhile, slowly brown the eggplant in a dash of olive oil, in a non-stick skille

This is a generic master recipe which can be used with many different noodles and vegetables.  Tofu (soy) combined with whole wheat or buckwheat noodles, for example, can provide quite a bit of complete protein, making this a hearty flexetarian meal. A fun, flavorful, healthful mean for somebody's birthday. You can certainly use vegetable broth or water, if you prefer a complete vegetarian affair. 1/2 lb whole wheat vermicelli (or angel hair) pasta, cut in half, or other favorite Asian noodles 1 Tbsp butter plus 1 Tbsp olive oil 1/2 yellow onion, sliced 1/2 lb mushrooms, slightly chopped (I used organic Maitake from California) 2 cloves garlic, minced 1/2-inch fresh ginger, minced 1 tub firm tofu cubed 2 Tbsp hoisin sauce 2 Tbsp soy sauce 1 Tbsp sesame oil 2 Tbsp red miso 1 qt beef broth 4 baby boy chow, quartered lengthwise 1/3 cup shredded carrots garnish: toasted sesame seeds crushed red pepper flakes a few leaves fresh ci

Before winter fades (and I hope it does, very soon!!), help yourself to a warming, spicy Moroccan lamb stew. Flavored with a rich Ras el Hanout (which means 'top of the shop') spice mix, and kicked up with a bronkin' harissa (a Moroccan spicy chili paste), this dish is bound to both warm and please. And hey, don't miss the olives and plums which really impart such a delicious angularity to this dish. 3 lb boneless lamb, cut into 1-1/2-inch cubes 2 carrots, peeled and sliced 2 leeks, washed and diced 1 jalapeño pepper, minced 2 cloves garlic, minced 2 Tbsp tomato paste 2 Tbsp harissa Moroccan chili paste (I used Trader Joe’s) 2 Tbsp Ras el Hanout Moroccan spice mix 1 28-oz can whole tomatoes 6 oz mixed olives (I used Trader Joe’s marinated olives) 1/2 cup pitted sun dried plums (prunes) Preheat oven to 375F.  Brown lamb in a dash of olive oil in an oven-going Dutch oven, with a dash of olive oil, in two to three batches.  Make sure the

Apparently, wild caught Coho salmon has much higher Omega 3's, which are anti-inflammatory, and therefore more heart healthy.  I believe it, but also believe if you just eat whatever salmon you can get your hands on, period, you are ahead of the game. Salsa: 2 ripe plum tomatoes, diced 12 yellow grape tomatoes, quartered 1 green onion, sliced 1/2 jalapeno pepper, minced 1 clove garlic, minced 1 Tbsp fresh lime juice 1 Tbsp olive oil dash salt and pepper to taste Buffalo Glaze: 1 rounded Tbsp good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite Buffalo wing hot sauce 1 lb wild caught Coho Salmon (I used Trader Joe’s frozen) 5 oz fresh baby spinach leaves 1 green onion, sliced, for garnish Preheat oven to 400F.  Mix together the salsa ingredients in a medium bowl. Whisk together the Buffalo glaze in a small bowl. Place salmon in an oiled baking dish.  Slather the Buffalo glaze all over the salmon. Season to taste with fresh

The French know how to make a hot sandwich, and the Croque Monsiuer is a classic example. I like using a panini press, but you can use a skillet as well. The French sometimes do an open faced affair, or put an egg on it (they'll put an egg on most anything), and call it a Croque Madame.  As you can see - there are many variations - even consider fresh sauerkraut.  Here's one with arugula and avocado. Sauce: 1 rounded Tbsp good real mayonnaise 1 tsp Dijon mustard 1 rounded Tbsp prepared horseradish, drained 4 slices hearty bread 3 oz Swiss cheese, sliced (plus 1/4 cup grated, optional, see below) 2 slices favorite ham 2 palmfuls baby arugula leaves 1/2 avocado, sliced into thin wedges 3 Tbsp butter, at room temperature Preheat a panini press to medium.  Whisk together the sauce ingredients in a small bowl or ramekin. Spread sauce to taste on inside of each slice of bread.  Top one side with half the cheese, evenly. Top cheese with a sl

Brining chicken imparts such moisture to the bird.  Here I kick it up with jalapeño, the earth tones of fresh herbs, and the caramel and woody flavor of bourbon. Brine: 1 gallon water 3/4 cup Kosher salt 1/2 cup sugar 1/2 cup soy sauce 1-1/2 cup bourbon palmful fresh herbs (rosemary, oregano, thyme) coarsely chopped, stems included 1 fresh jalapeño pepper, thinly sliced 1 whole roasting chicken, 3-4 lb 1/2 cup pale dry sherry for jus Warm the water in a very large stock pot just enough that your finger feels cozy and comfortable, about 105F.  Add the salt sugar and soy sauce and remove from heat.  Allow everything to dissolve and the water to cool at least to room temperature. Add the herbs, jalapeño, and the bourbon. Clean the chicken and submerge in the brine. Add more water if necessary to completely submerge.   Cover and refrigerate 24 hours. Turn several times during brining. Preheat oven to 425F.  Remove chicken from brine and discard

A rich glaze of Dijonnaise kicked up with Buffalo sauce embeds toasted almonds to form a crispy crust for most any white fish. Buffalo Dijonnaise Glaze: 1 tsp Dijon mustard 2 Tbsp good real mayonnaise 1 Tbsp favorite Buffalo hot sauce 1 tsp dired dill weed 1 lb haddock fillets 1/3 cup sliced almonds dash dried dill weed Preheat oven to 400F.  Mix together the glaze ingredients in a small bowl.  Lay fillets on an oiled baking sheet.  Paint the top of the fillets evenly with the glaze.  Distribute the almonds evenly on top of fish. Garnish lightly with dill weed. Bake for about 10-12 minutes until the fish is cooked through. Serves 3-4.