Cuisine Eric

Braiding bacon-wrapped tenderloin is such a succulent way to prepare pork. A simple honey miso sauce adds umami, sweetness and kick, while herbs and garlic lend aromatic flavors. The garlic cloves just melt and sweeten after baking. This is actually simpler to do than it might look.  Give it a try. 1 large pork Tenderloin   6 slices bacon 1 Tbsp olive oil plus 2 Tbsp butter 4-5 cloves garlic 3 sprigs fresh rosemary   2 sprigs fresh thyme   A few fresh sage leaves Sauce: 1 Tbsp golden miso 1 Tbsp honey 1 tsp favorite hot sauce (to taste) Preheat oven to 375F. Whisk sauce ingredients together in a small bowl. Slice the tenderloin in half lengthwise (cut so the two halves will be as wide as possible). Then slice each half into thirds, lengthwise, to form six long braids. Lay three strips of bacon down on a flat surface.   Top each slice with a braid of pork tenderloin. Secure one end of the three braids with kitchen twine. Now braid the three lengths of tenderloin....

Here is my riff off of the famous Marcella Hazan's tomato sauce.  She uses onion and butter, but I add a few tasty bits to kick it up a notch.  Very simple and easy and oh, so fantastic. I am appalled by the prices of some of the fancier tomato sauces in the grocery today.  As much as $6-9 for 24 oz. This makes almost three times that amount for the same price, and is so much more fresh. And you know what's in it - only the best! I was inspired to make this after eating at Gia Batta Alimentari in Tivoli, NY.  Owned and operated by descendants of the Buitoni family, famous for their pasta, they serve the very best fettuccini with red sauce I have ever had, either here or in Italy. This comes close to a high fidelity reverse engineering of their sauce, I'd say. 4 Tbsp butter plus 1 Tbsp olive oil 1 large onion, diced 3 cloves garlic, minced 2 Tbsp favorite fresh aromatic herbs such as thyme or oregano (I also use a bit of rosemary), minced Dash crushed red pepper flak...

A classic French potato salad is served at room temperature and does not typically contain mayonnaise, but is dressed with vinaigrette. It's light and aromatic and goes very well with summer outdoor dining!  Here's one with lots of aromatics. Summer's coming so let's go! 12-16 oz waxy potatoes (I did not peel), cut into 3/4-inch pieces Dressing: 2 small stalks celery, finely diced 1/2 red Fresno pepper, finely minced 2 cloves garlic, finely minced 2 green onions, finely minced 1 Tbsp capers, finely minced small palmful cilantro or parsley, finely minced 1/3 cup favorite French vinaigrette Boil the potatoes in lightly salted water until fork tender. Drain and allow to come to room temperature. Meanwhile, mix together the dressing ingredients in a medium bowl. Fold the room temperature potatoes into the dressing and allow to marinate at least an hour, stirring often. Serves 4-6 as a side dish.

These are not your store-bought lemon-pepper flavor, but a rich melange of fresh lemon, butter, garlic and honey, kicked up by slightly piquant melange of red Fresno pepper, crushed red pepper flakes and black pepper.  Mixing small amounts of different peppers really brings out the aromatic side of pepper, while managing the bite. A garnish of cilantro brings a fresh finishing note. And, by the way, yes, these are soft! But I'm over a week after surgery so I think I'm gonna have a nice juicy steak tonight! Juice of 1/2 lemon 1/4 cup white wine 1 tsp honey 1 Tbsp butter plus 1 Tbsp olive oil 1 lb bay scallops 2 cloves garlic, finely minced Zest of 1 lemon 1/2 red Fresno pepper, minced Dried red chili flakes, to taste Dash freshly ground black pepper 1 Tbsp butter Cilantro, minced, for garnish Dissolve the honey in the lemon juice and wine. Melt the butter in the oil in a skillet. Add the scallops and the next five ingredients to the skillet over high heat and cook, stirring, for...