Cuisine Eric

I cooked this for our working son and daughter-in-law on a worknight soon after their first daughter was born. Make this for a busy, hungry working family and see how fast it goes! 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes 1 Tbsp favorite Cajun seasoning 12 oz Andouille sausage, sliced 1 onion, peeled and diced 1 green pepper, diced 3 stalks celery, diced 1 red serrano or jalapeño pepper, minced (optional) 3 cloves garlic, minced 1 Tbsp fresh rosemary, minced 1-1/2 cups long grain rice 2-1/2 cups chicken broth 1 15 oz can petite diced tomatoes 1 lb peeled raw shrimp fresh cilantro or parsley for garnish Stir together the chicken and seasoning in a bowl.   Allow flavors to absorb for 15-20 minutes. Sautée the sausage over medium-high heat in a dash of olive oil in a large pot or Dutch oven until golden brown.   Remove with a slotted spoon to a bowl, leaving oil in pot.   Add the chicken and brown both sides, 3-4 minutes per side or until slightly golden...

Figs and capers are a great way to bring out the flavor of Turkey.  You could use chicken for this dish as well, but I think we don't eat enough turkey, which in my opinion has a deeper, richer flavor than chicken. 1-1/4 to 1-1/2 lb boneless turkey breast(s), enough for four servings 1/4 tsp cumin powder 1/4 tsp coriander powder 1 Tbsp butter plus 1 Tbsp olive oil 1 shallot, minced 1 Tbsp capers 10-12 small mission figs, sliced in half lengthwise 1/4 cup dry white wine 1/4 cup chicken broth Slice the turkey breasts into about 8 medallions (paillards).   Pound them slightly to make them an even thickness of about 1/2 inch. Season each side with the cumin and the coriander, and salt and pepper to taste. Melt the butter in the olive oil in a wide skillet.   Brown the turkey pillars on both sides over medium-high heat and then set aside on a plate, covered to keep warm. Add a dash more butter and oil if necessary to the pan.   Add the shallot and cook for about 2-3 minut...

This is a master recipe for a simple, subtle Israeli couscous pilaf, perfect for a side dish of many robust main courses. All riffs can jump off from here, and I am sure there are millions. Have fun. You can add other grains, veggies, nuts (pistachios!), raisins - you name it. Make it your own. 2 Tbsp olive oil 1 cup Israeli couscous 1 red or orange pepper, finely diced (I used half and half) 1 shallot, minced 1 clove garlic, minced 1-1/2 cup water 1 tsp chicken bouillon (I used Better Than Bouillon paste) 1/2 tsp Italian (or Provencal) dried herbs Heat the olive oil in a medium pot. Add the peppers and shallot and sauté over medium heat for about 3-5 minutes, until the veggies soften a bit and just begin to brown. Add the couscous and cook another 3-4 minutes, stirring almost constantly.   You want to slightly toast the couscous, but not brown it much. Add the garlic and the herbs and cook, stirring, for another 2-3 minutes. Turn heat to high and add the water and the bouillon and...

This fresh salad topped with Cod and packed with protein and micronutrients, is fueled by the kick of a tangy wasabe cream sauce, delicately poured on top. This makes a fine lunch dish or a light dinner offering. The tang can be adjusted to taste by passing the wasabe cream on the side. The simple flavors of the soft, unctuous cod are complemented by the crunch of red pepper, shredded carrot and sliced red onion. The wasabe cream acts as an exciting accent to the subtle flavors below, supported by a hearty noodle and spinach bed. 1/2 lb spaghetti, cut in half 1 lb fresh cod fillets a few slices fresh Noodle dressing: 2 Tbsp olive oil 2 Tbsp rice vinegar 1/2 tsp dill black pepper juice of 1/2 lime Horseradish wasabe cream 1 red pepper, diced 1/2 cup shredded carrot 1/4 cup thinly sliced purple onion 5 oz fresh baby spinach leaves (or other favorite greens) Set a medium pot of water to boiling for the pasta.   When boiling, salt generously and add the pasta.   Cook until al dent...

This tangy yogurt sauce goes well on cold salads as well as hot grilled items such as tuna or chicken. Adjust the horseradish and wasabe to taste, but remember that the sauce is intended as an accent topping for your dish, not the leading role, so don't be shy about making it pop. This could also be used as an aioli sauce for sandwiches or for dipping fried food such as calamari. 1 large clove garlic palmful fresh parsley 2-3 tsp wasabe paste 1 heaping tsp prepared horseradish 1/3 cup Greek yogurt 2 Tbsp mayonaisse 2 Tbsp rice vinegar Drop the clove of garlic into a small food processor.   Mince. Then add the parsley and mince again.   Now add the rest of the cream ingredients.  Process to a creamy consistency. Depending on the yogurt you use you may need to adjust the consistency to a just-pourable level - you can use milk, water or rice vinegar, to your taste!    Transfer to a small bowl. Makes about 3/4 cup dressing.