Cuisine Eric

A great simple way to serve swordfish is with chimichuri; a south american herby, garlicky, lemony mixture bound with olive oil. Spooned over hot grilled fish (or other protein), chimichuri adds a depth of flavor to bring the grilled food to another level.  Here I used cilantro and lavendar leaves as the base, but amped the flavors up with a dash of thyme, rosemary, garlic and jalapeño.  There are myriad ways to make this condiment; use what you have on hand. Chimichuri: palmful fresh cilantro leaves 1 Tbsp fresh rosemary leaves 1 Tbsp fresh Thyme leaves 2 Tbsp fresh lavender leaves 3 cloves garlic, peeled and halved 1 jalapeño pepper, quartered 1/2 Tbsp lemon juice zest of 1/2 lemon 1/4 cup olive oil 1/4 tsp salt freshly ground pepper to taste 2 1-inch swordfish steaks, about 1.5-2 lbs, rested at room temperature 2 zucchini, cut at waist halfway and then into 3-4 1/4-inch thick wedges. (I like to use a wave knife) Heat grill to high. Season swordfish steaks with salt and pepper and a

I am constantly on the search for great veggie burgers. While anyone who reads my blogs knows I love meat burgers, I am intrigued with how to make the best veggie burger, that really competes with any meat burger.  I have found one here. Firm, crispy and delicious, great, flavorful body - not mushy.  This one is a winner, and stands up to all the great toppings you might have in mind. Go wild with this! 1 can black beans, rinsed and drained 1/2 cup rainbow quinoa   1 poblano green pepper, finely diced 1 small onion, tennis ball sized, finely diced 1 red Fresno pepper, finely diced (or Jalapeño) 2 cloves garlic, minced   2 tsp fresh thyme leaves, minced   1 Tbsp fresh rosemary leaves, minced   1 carrot, peeled and shredded on a coarse grater 1/2 cup shredded Parmesan cheese   1 Tbsp nutritional yeast   1 Tbsp Besan (garbanzo bean flour), optional 1 egg, slightly beaten 1 Tbsp Worcestershire sauce   Preheat oven to 350F. Bring 1-1/2 cup water to boil in a small saucepan and add a dash of

You could use many types of noodle for this. I like the chewy consistency of sweet potato noodles, popular in Korea.  Here I used purple sweet potato fettuccini. You could also use rice noodles. This combo is fragrant and flavorful, sure to please the shrimp Asian bowl crowd.  And it looks so dang great! 1/3 lb (150 g) purple sweet potato noodle 1/2 lb large shrimp (31-44/lb), shelled, deveined 1 crown broccoli, cut into flowerets (about 2 cups) 1 cup matchstick carrots 1 red Fresno (or a Jalapeño) pepper, seeded and sliced 2 cloves garlic, minced 1/2-inch fresh ginger, finely minced (or grated) Sauce: 2 Tbsp hoisin sauce 1 Tbsp soy sauce 1 tsp sesame oil 2 Tbsp pale dry sherry 1 Tbsp seasoned rice vinegar (I used Marukan) 1 Tbsp maple syrup Dash (1/4 tsp or to taste) crushed red pepper flakes Garnish: 2 sliced green onions dash toasted sesame seeds Whisk sauce ingredients together in a small bowl. Cook noodles in well-salted boiling water about 7 minutes, until just al dente.   Stir n

This is a super delicious, and gorgeous vegetarian bowl with flavor bombs throughout! If you don't have the mole paste I concocted, just substitute a tablespoon of your favorite chili powder and it'll be great. 1 lb sweet potato 1 large onion, diced 3 celery heart stalks, diced 1 red Fresno pepper, sliced (or Jalapeño) 3 cloves garlic, minced 1 Tbsp fresh oregano, minced (or 1 rounded tsp dried Italian herbs) 1 ripe tomato, diced   2 cans black beans, undrained 2 Tbsp Mole paste 1 Tbsp soy sauce 1 cup white rice Garnishes (all are optional, others are possible): Pickled purple onions Lime wedges 2 green onions, sliced Fresh salsa (or pico de gallo) Palmful fresh cilantro leaves, chopped Small flour tortillas (or corn, to taste) Preheat oven to 425F. Peel and dice the sweet potato (1/2-inch) and place in a medium mixing bowl.  Add a dash of olive oil, salt and fresh ground pepper. Toss to mix well. Tip into a rimmed baking sheet and roast in oven for 8-12 minutes. Check potatoe

These onions are a great garnish for salads, grain bowls and tacos. You can add carrots or not.  Or other veggies you like, such as cucumber or cauliflower, for example. 1/4 cup white vinegar 1/2 cup water 1/2 Tbsp Kosher salt 1 Tbsp maple syrup 1/2 medium red onion, thinly sliced 2-3 Tbsp matchstick carrots (optional) Bring the water and vinegar almost to a boil.   add the salt and maple syrup and whisk until all is dissolved. Place onions in a small bowl with the carrots.   Pour over the hot pickling liquid.   Toss to mix well.    Refrigerate for at least half an hour (I use the freezer to speed things up - but don't forget them!). Drain and use liberally.