Cuisine Eric

Here is a simple, easy combo rendition of two classics, Chicken Parmigiana and Chicken Cordon Bleu, taking considerable license of course.  Chicken breasts pounded to cutlets, browned, topped with ham and cheese, marinara sauce and fresh Mozzarella. All baked until brown and bubbly. Seriously, you wouldn't want to try this?! 2 Tbsp butter plus 2 Tbsp olive oil 2 large chicken breasts, pounded 1/2-inch thick 2 large slices ham 3 slices Baby Swiss cheese 1 20 oz jar favorite spaghetti sauce 12 oz fresh mozzarella, sliced 1/2 tsp Herbes de Provence, or Italian Herbs 1/4 cup shredded Parmesan cheese Preheat oven to 425F. Season chicken breasts with salt and pepper.  Melt the butter in the oil in a large oven going skillet - ideally cast iron.  Sauté the chicken on seasoned side, about 4 minutes until browned.  Season the top side of the chicken with salt and pepper and flip. Brown second side another 4 minutes. Lay a slice of ham and half the cheese

This is a spectacular dish and every bit as impressive as any lasagna.  If you are short on time, just use your favorite pasta sauce combined with some browned beef as the base and skip the more complex ragu. Beef Ragu: 1/2 sweet yellow onion, diced 1 lb ground beef 2 Tbsp fresh time and/or rosemary (I mixed the two), minced 2 cloves garlic, minced 1 15 oz can petite diced tomatoes, drained, liquid reserved 1/2 cup half and half, light cream or milk 2 Tbsp tomato paste 2 cups beef broth 1 large eggplant 1 cup ricotta cheese 1/4 cup shredded Parmesan cheese 4 oz fresh mozzarella, finely diced 1/4 tsp herbed de Provence or Italian herbs 1/8 tsp cayenne pepper 8 oz fresh mozzarella cheese, sliced 1/4 cup shredded Parmesan cheese crushed red pepper flakes, to taste fresh parsley leaves, minced, for garnish (optional) First make the ragu by sautéing the onion in a dash of olive oil in a Dutch Oven or large pot.  Cook for about 5 minutes a

Shrimp and Cajun andouille sausage glazed with a spicy sauce, complemented with pan seared aromatic veggies make a festive, hearty dinner very special. 1 lb shrimp, shelled and deveined Cajun Seasoning: 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cumin 1/4 tsp cinnamon 1 tsp smoked paprika 1/2 tsp Old Bay Seasoning 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper 1/8 tsp red cayenne pepper 1/8 tsp white pepper 2 5-inch links andouille sausage, sliced (I used Aidelle’s) 1 red pepper, cut into 3/4-inch pieces 1 orange pepper, cut into 3/4 inch pieces 1/2 jalapeno pepper, minced 1/2 purple onion, diced 1/2 cup corn kernels, defrosted 2 cloves garlic, minced 2 Tbsp fresh thyme leaves, minced (or 1 tsp dried thyme leaves) 3 Tbsp butter 1 Tbsp flour 8 oz lobster or clam juice 1/2 cup half and half 12 grape tomatoes, halved lengthwise Mix together the Cajun seasoning ingredients in a small bowl.  Toss the s

What an absolutely rich, delicious bread, straight from Melissa Clark of the New York Times. I cut back on the eggs so I could save two egg whites for the next day's breakfast, and this turned out fantastically.  I also cut back on Melissa's call for sugar as I find most bread a bit too sweet for our taste. If you bake in a loaf pan as I did, make sure you cook it long enough to cook through the center of such a large loaf.  Use a thermometer to check that the center achieves 190-200F. 1/2 cup fresh orange juice - I used 1 large navel orange 2 tsp active dry yeast 1/3 cup olive oil 2 large eggs 2 yokes from large eggs 1 Tbsp sugar 1 tsp kosher salt 3-1/2 cups bread flour (you can use all purpose too) Egg wash: 1 egg whisked into 1 Tbsp water Black toasted sesame seeds for garnish (optional) Add orange juice to bowl of an electric mixer and sprinkle the yeast over the juice.  Let sit for about 5 minutes until frothy. Add the oil, eggs, s

Once I learned how to cook it, pork tenderloin became one of my favorite meats. It used to turn out either rare or overdone - the former fixable, though not very well, the latter an extreme disappointment. Then I discovered the real-time digital thermometer, which gives a real time temperature in the body of the meat as it cooks. There's no missing with this and I think is even better than an instant read thermometer, where you have to check several times, opening up the oven and losing heat.  Well worth the investment if you want the perfect pork tenderloin every time. Here the tenderloin is marinated in garlic and fresh herbs with a lime and olive oil base, and then pan seared, to brown nicely before oven roasting. Marinating overnight is even better, but the real trick is the pan searing and removing from the oven right at the right temperature. 1-1/4 lb pork tenderloin Marinade: palmful fresh mint leaves 2 Tbsp fresh thyme leaves palmful fresh lemon b

Spring is a time where cold snaps show up unexpected.  Have soup at the ready.  This is a delicious soup that fills the home with great aroma as you cook it, working from home.  It also freezes very well for future rescue during the next spring cold snap. 2 carrots, peeled and finely diced 2 stalks celery, finely diced 1/2 yellow sweet onion, finely diced 2 cloves garlic, minced 1 Tbsp fresh thyme and/or rosemary 2 Tbsp tomato paste 1/4 tsp cumin powder 1/4 tsp cinnamon powder 1/4 tsp coriander powder 1 can Tri-bean blend (I used kidney, pinto, black), undrained 1/4 cup dried green lentils 1/4 cup barley 1 tsp cocoa powder 1 quart beef broth 1 smoked pork neck, or ham hock Heat a dash of olive oil in a Dutch oven or large soup pot.  Add the carrot and celery and sauté for about 8 minutes.  Add the onion and sauté for another 8-10 minutes, until the veggies have softened and caramelized a bit.  Add the garlic and herbs and cook another 2-3 mi

Trying to eat salmon once or twice every single week !@#$%??? I hear you. A saucy robust dressing for baked salmon, this is a great different way to dress up salmon with a combo of unique Asian flavors and North American maple.  I don't now where sun-dried tomatoes came from (Italy?), but they go very well here for a global prep. I like rice with Asian sauces, and fresh asparagus is always welcome as a mild backdrop. Choose your sides as you like. Sauce: 1/4 cup maple syrup 2 Tbsp soy sauce 1 Tbsp Dijon mustard 1 Tbsp sesame oil 2 cloves garlic, peeled and minced 1/2-inch fresh ginger, peeled and minced 2 Tbsp sun-dried tomatoes (packed in oil), drained and minced 1 to 1-1/4 lb fresh salmon, cut into 3-4 pieces toasted sesame seeds for garnish, optional Preheat oven to 400F.  Whisk together the sauce ingredients in a small bowl.   Place salmon pieces in an oiled casserole and top with the sauce. Bake for about 15-20 minutes, or until t