Cuisine Eric

This Thanksgiving we rented a house in gorgeous Sedona Arizona, joining two families together to make a feast crossing many continents and cuisines! Not big fans of the traditional turkey meal, we went all out with Asian and Mediterranean dishes.  Here was my contribution to the table. Mission figs, Prociutto and roasted red peppers filled a butterflied pork roast, tied in a roulade and sliced as a spiral. It's a great group project as extra hands really help with the rolling and tying as well! 1 dozen soft Mission figs 1/2 cup dry white wine 3 to 4-lb pork loin roast (about 10 inches long), butterflied and pounded to about 10x14-inches 1 red pepper, thinly sliced 2 Tbsp Dijon mustard 5-6 thin slices prosciutto ham 2 cups fresh baby spinach leaves Roast topping: 2 Tbsp fresh rosemary (or thyme), minced 2 cloves garlic, minced 1/2 tsp crushed red pepper flakes 2 Tbsp olive oil Sauce: 1/2 cup dry red wine 2 Tbsp butter water as needed

Like frittatas, burritos are a great way to use up leftovers.  They can also be a really very satisfying way to enjoy a vegetarian meal. Filling: 1-1/2 cup cooked rice pilaf or mixed grains 1 cup beans (I used leftover creamy black beans), or use canned beans in chili sauce 8 oz meltable cheese, grated - I used Monterrey Pepper Jack Sauce: 1/4 lb Monterrey jack cheese, grated 1/4 cup fresh pico de gallo salsa 1/4 cup green salsa 1/4 cup half and half 4 whole wheat flour tortillas 1/3 cup Spicy Ranch Dressing 1 Tbsp fresh pico de gallo salsa Preheat oven to 400F.  Lay out the tortillas on a clean work surface.  Evenly distribute the rice in a long axis across the center of each tortilla.  Then distribute the beans and cheese in a similar manner.  Roll each tortilla into a burrito and place in an oiled casserole. Mix the sauce ingredients together in a bowl.   Evenly spoon the sauce on top of the burritos.  Bake the burritos for about 20

A frittata is always a great way to use up whatever tidbits you have hanging around. Here I had leftover potatoes and some chorizo sausage.  I always have eggs and baby spinach and cheeses hanging around. 2 2-inch Yukon Gold potatoes, cut into 3/4-inch wedges 1 cup diced onion 1 cup diced green pepper 1 red Serrano pepper, finely diced 1/2 lb cooked chorizo 1 clove garlic, minced 1-1/2 cups diced Monterrey Jack pepper cheese, or favorite 2 cups fresh baby spinach leaves 6 eggs 1/2 cup cream or milk 1/4 tsp ground nutmeg 1 Tbsp fresh dill, minced 1 Tbsp fresh chives, minced 2 plum tomatoes, diced Preheat oven to 375F.  Sauté the onion and peppers with the sausage in an oven-going skillet (I used cast iron).  Cook until the veggies are softened and the sausage browns a bit, about 5 minutes.  Add the garlic and cook another 2-3 minutes. Meanwhile (if using uncooked potatoes) toss the potatoes with 2 tablespoons water in a shallow microwavea

Much like a clam bake but with mussels. 1 Tbsp butter plus 1 Tbsp olive oil 1/2 lb cooked chorizo, sliced 1/2 lb cooked andouille sausage, sliced 2 leeks, cleaned and diced 2 cloves garlic, minced 2 dozen grape tomatoes, halved lengthwise 1/2 cup dry white wine 1 bottle clam juice 2 ears of corn cut into 1-inch slices 2 lbs mussels, rinsed and drained fresh parsley for garnish 1 lemon, cut into wedges Melt the butter in the olive oil in a very large skillet (12-14 inches) or a pot.  Add the sausages and cook for about 5 minutes until well browned on all sides. Add the leek and 2 tablespoons water, and cook over medium heat until the water evaporates, stirring often.  Continue cooking at slightly lower heat, stirring often, until the leek are softened. Add the garlic and cook another 2-3 minutes. Add the tomatoes and turn heat to high to sizzle the tomatoes a bit.   Add the wine and clam juice and bring to a boil.  Top the mixture with th

Keep grilling even though the temperature is falling! Your constituents will love you for it! Here is a quick Asian prep - just try to plan ahead to marinate a lot. 1-1/2 lb boneless pork country ribs Marinade: 1 Tbsp Gochujang Korean chili paste 2 tsp seasoned rice vinegar 1 Tbsp soy sauce 1 tsp fish sauce 2 cloves garlic, minced Mix together the marinade ingredients.   Reserve one quarter of the marinade for coating during grilling later. Marinate the ribs for at least an hour in the refrigerator, or ideally, a full day ahead. Heat a grill to high.  This is a great time to start some great sides, if you have planned.   Here we did sliced Brussels Sprouts with onions and crushed red pepper flakes.   Drain the ribs and grill for 3-5 minutes per side.  Cook until cooked through to king - for medium it should be at least 160F based on a direct read thermometer. Serve with favorite sides. Serves 4.