Cuisine Eric

My favorite clam chowder is served at the National Hotel on Block Island, Rhode Island. Bar none, this is the best chowder I have ever been served, in my opinion. And it's not just my opinion. It has won best chowder of the Island for years. My second in a series of 'soft food', this is a corn, cod and clam chowder inspired by the taste, consistency and mouth feel of National's piece of art. I've riffed off their work and you can riff off this with whatever seafood or other favorite ingredients you might love. Fool around and find out! 2 strips bacon, finely diced 4 Tbsp butter 1 large carrot, finely diced (1/8”) 3 stalks celery, finely diced (1/8“) 1 medium onion, finely diced 2-3 cloves garlic, minced 1 Tbsp fresh thyme leaves, minced 1/2 tsp dried dill 1/4 tsp crushed red pepper flakes, or to taste 1/4 cup flour 1 bottle clam juice juice from 1 10-oz can clams 1 cup heavy cream 1/2 cup sherry 2 medium potatoes (tennis ball size), diced 1/4-inch, about 1-1/2 to 2 ...

I recently learned that Morton's Steak House offers a crispy breaded chicken breast with a creamy white sauce they call Chicken Christoper.  I have never had the pleasure of trying it, but have read recipes and watched many videos describing the various ways people have interpreted this delicious dish.  Here, a crispy golden brown, schnitzelled (is that a word?) crust, and a soft tender chicken interior, are complemented with a rich, delicious beurre blanc white butter sauce inspired by Sam the Cooking Guy's fantastic YouTube channel (check it out). I decided this is the perfect topping to a great Cesar salad. I make my Cesar dressing without an egg yolk, but only because I didn't have fresh eggs to work with.  Otherwise, add an egg yolk to the dressing ingredients, by all means! Cesar dressing: 1 cup good real mayonnaise juice and zest of 1 lemon 1 tsp Dijon mustard 1 tsp anchovy paste 1 Tbsp Worcestershire sauce 1 clove garlic, finely minced through a press freshly grou...

Here is another great recipe using Jake & Amos' Hot Garlic Mushrooms.  They are power-packed flavor bites that kick up this Southwestern chicken number, and can be used in many other recipes. This dish is a saucy chicken, pepper and sausage melange with Southwestern notes, and goes so well with a fancy rice, or any grain. Its is fast and easy to prepare and so flavorfully satisfying. 1 lb boneless, skinless chicken thighs, quartered (I used pasture raised) 2 Tbsp favorite Southwestern or Cajun spice mix 1/2 lb good Italian sausage, sliced 1/2-inch   1 Jalapeño pepper, minced 1/2 green bell pepper sliced 1/2 orange bell pepper, sliced 1 medium yellow onion, sliced 2 cloves garlic, minced 1 cup Jake & Amos’ Hot Garlic Mushrooms, drained 1 cup chicken broth 1 Tbsp cornstarch plus 2 Tbsp water 1 Tbsp butter Marinate the chicken with the spice mix for at least an hour, or overnight covered in the refrigerator. About 45 minutes before ready to eat, sauté the sausage in a lig...

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs.  You can poach your eggs or fry them; whatever you prefer.  My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3   eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together.   Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly.   Whisk co...

New Orleans has style and flavor, and if one dish stands out as an ambassador to the culture it just might be Shrimp Creole. Ensconced in a rich gravy flavored with the honored trinity of green pepper, celery and onion, and Cajun Andouille sausage, the shrimp are glazed with a tomato sauce thickened with a classic roux. As the famous, late chef Paul Prudhomme of New Orleans professed, layering many different peppers into the mix develops dimensions of flavor for most any New Orleans dish. I used the classic roux as a thickening agent - though some use cornstarch.  I feel the nutty aroma of the roux and its distinctive texture are a real flavor and body asset to this dish. Roux: 4 Tbsp butter (1/2 stick) 1/4 cup all purpose white flour 1 lb large shrimp (20-25/lb) 1 medium green pepper, diced 3 stalks celery, diced 1 medium yellow onion, peeled and diced 1 link Andouille sausage (I used D’Artagnion brand), diced 2 cloves garlic, minced 1 Tbsp fresh thyme leaves, minced, or 1 tsp dri...