Cuisine Eric

This is a fantastic way to prepare pork chops, especially if it is not yet good outdoor grilling weather.  The rich honey miso sauce forms a sweet, sour and umami glaze over the chops that that beautifully complements the savory, meaty pork flavor. 2 bone-in pork chops 1 Tbsp butter plus 1 Tbsp olive oil Honey Miso sauce: 1 Tbsp honey 1 Tbsp red miso 1 Tbsp soy sauce 1 Tbsp red wine vinegar 1 Tbsp water 1/4 cup dry white wine 2-3 cloves garlic, minced Whisk together the sauce ingredients in a small bowl. Melt the butter in the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and sear the chops in the skillet for about 3-5 minutes. Flip the chops and cook the second side until the center of the chops registers at least 145F. Remove the chops to a plate and cover to keep warm. They should continue to cook to about 150-155F while resting. Meanwhile, add the garlic to the skillet into the remaining oil, and cook 1 minute (add a dash more bu...

Spring is coming and so grilling is in the air. This is a fantastic steak dinner, much less expensive than the big steak restaurants, even if you buy the best prime (or 100% grass-fed) beef. My father always said "Give me a quarter of what you would expect to spend in a restaurant and I'll go to the grocery store, and then give to your mother, who would prepare a feast you couldn't touch at a restaurant". That may be the case, and this is good evidence for his hypothesis. 2 NY Strip beef steaks (I used 100% grass fed) 2 broccoli crowns 1/4 cup favorite vinaigrette   3-4 thick pads butter (or herbed compound butter, see notes) Steak Marinade: 1/4 cup dry white wine 1/4 cup olive oil 2 tsp herbes de Provence, Italian herbs or thyme or rosemary   2 cloves garlic, minced 2 tsp kosher salt A generous dash of freshly ground black pepper 1 tsp Dijon mustard   Whisk together the steak marinade. Pour marinade into resealable plastic bag or a casserole. Add steaks. Flip several...

This delicious stuffed sole strikes all the right chords. It's filling combines wilted spinach, moist succulent shrimp, toasted Italian breadcrumbs, lemon zest, garlic and butter. What's not to like? The sole fillets are rolled around this generous moist ball of filling and roasted with lemon. Light, flavorful, and oh so comforting. This is sure to please. 8 Dover sole fillets, about 1-1/4 lb 1/2 lb large shrimp, peeled and deveined 2 slices Italian bread, toasted 2 cloves garlic, peeled and halved 2 Tbsp butter Zest of 1 lemon 2 5-oz bags fresh baby spinach leaves 3 Tbsp butter plus 1 Tbsp olive oil Juice of 1/2 lemon 1/2 lemon, quartered Dried dill weed Paprika Preheat oven to 375F. Lay out the sole on a clean flat work surface.   Break up the toast into a small food processor. Add the garlic. Pulse the processor until you have coarse crumbs. Tip crumbs into a medium bowl. Thinly slice half of the shrimp and add to the bread crumbs.   Quarter the other half and place in the ...

Every year our mother would allow each of us children to request the dinner on their birthday. Most of my brothers and sisters asked for lobster (which was sometimes granted!). My favorite was always lasagna and she always accepted that request. I am a total sucker for lasagna and any dish like it. Here is a version with a bit of roasted eggplant giving earthy flavor notes, and topped with tomato slices giving a fresh brightness to the dish. I like to use fresh mozarella for that oh so comforting melted cheese pull. 1 large eggplant, sliced into 6 slices, lengthwise 9 sheets no-boil lasagna 2 large ripe tomatoes, sliced into a total of about 10-12 slices 1 lb sliced fresh mozzarella log 1/4 lb Monterrey Pepper Jack cheese, finely diced, or grated, (or favorite meltable cheese) Fresh basil leaves for garnish Sauce: 1 lb ground lamb (or beef or pork) 1/2 lb bulk hot (or sweet or a mix of the two) Italian sausage   1/4 cup sun-dried tomatoes, minced Palmful fresh rosemary, minced 1 ro...

Spanish smoked paprika (Pimenton) infuses this subtle shrimp preparation with delicate smokey flavor notes. Sweet and slightly tart grape tomatoes complement the velvety flavor backdrop. The shrimp rest in a glazey wine sauce and surround a delicious mound of rice. 5 oz fresh baby spinach leaves 2 lb large shrimp, peeled and deveined, shells reserved (see notes) 1 Tbsp pimenton (Spanish smoked paprika) 3 Tbsp butter plus 2 Tbsp olive oil 1 pint grape tomatoes 2 Tbsp sun-dried tomatoes (packed in oil), drained and minced 2 Tbsp capers 3 cloves garlic, minced 1 cup dry white wine 1 cup chicken broth 1 Tbsp cornstarch dissolved in 2 Tbsp water 10 leaves fresh basil, julienned, for garnish Cooked white rice Wilt the spinach leaves in a dash of olive oil in a skillet over medium-high heat. Set aside in a bowl. Toss the shrimp with the paprika in a bowl. Melt the butter in the olive oil in a large skillet.   Add the shrimp and cook in a single layer for about 1-2 minutes.   Flip eac...