Cuisine Eric

[Stop it. No, this is not a poop imoji...] This paste is great for flavoring beans, or roasting meats.  It is also great in southwestern soups. 1 dried guajillo chile, stemmed and de-seeded 1 dried pasilla chili, stemmed and de-seeded 2 dried ancho chilis, stemmed and de-seeded 1/4 cup raisins 1 tsp cocoa powder 1 Tbsp maple syrup Bring 2 cups water to a boil. Place chilies and raisins in a bowl and pour boiling water over them.  Stir them up to submerge them. Let rest for a good hour or so. Strain the chili mixture and reserve liquid.   Tip chili mixture into a high/speed blender.  Add 1/2 cup of the reserved liquid, the cocoa powder and the maple syrup to the blender. Blend on high for about 15-20 seconds, depending on your blender. Scrape down sides of you need to. You should achieve a paste slightly more creamy than peanut butter. It should just barely pour. Adjust with more chili soaking water, if necessary. Makes about 1-1/2 cups paste.

This is a beautiful way to prepare salmon on the grill.  No worries about salmon falling apart on the grill because you don't flip it - just cook it skin-side down and let the herb cap do all the flavoring. [My smart sister in law taught me this!] 1.25 lb salmon fillet, skin-on (enough for 4 servings) Herb cap: 2 Tbsp fresh mint leaves 1 Tbsp fresh thyme leaves 1 Tbsp fresh oregano leaves 1 Tbsp fresh lavender leaves 2 Tbsp fresh dill, top fronds 2 cloves garlic, peeled and halved 1/2 tsp red pepper flakes (I used Turkish Aleppo) 1/4 cup olive oil 1/2 tsp kosher salt freshly ground pepper to taste Heat gas grill to high.   [If you are cooking herbed grilled veggies as a side, start working them first and get them on the grill first. The veggies should take a good 15 minutes while the salmon will probably take only 10-ish minutes. Only an instant-read thermometer will really tell you where you are.] Tip the herb cap ingredients into a small food processor.   Pulse just to...

I love to grill up veggies outside while grilling some meat.  The grill's on, so why not use all of it! A simple flavoring with fresh herbs, salt and pepper is all you need for a great side dish. 1/2 red pepper, cut into cubes 1/2 yellow pepper, cut into cubes 1/2 orange pepper, cut into cubes 1 zucchini, cut into cubes 1/2 sweet white onion, thickly sliced 1 Tbsp fresh mint leaves, minced 1 Tsp fresh thyme leaves, minced 1 Tbsp fresh lavender, minced 1 Tbsp fresh dill, minced 2 cloves garlic, minced some crushed red pepper flakes, to taste salt and pepper to taste good dash of olive oil Heat grill to high. Mix the veggies with the herbs, spices and oil in a large mixing bowl. Tip into a grilling pan with many holes in it. Grill for about 15 minutes, shaking and stirring often, or until veggies are just crisp-tender. Serves 4.

These flavorful burgers are one of my favorite burgers to grill.  Deep flavor notes of garlic and cumin are rounded off with the salty, earthy softness of Feta cheese.  Served with warmed flatbread and slices of crispy veggies, the dish is brought to another level with a heady flavorful Tzatziki dip on the side. 1 lb ground lamb 2 cloves garlic, minced 1/2 tsp cumin powder palmful fresh cilantro (or parsley), minced 1 Tbsp fresh thyme leaves, minced 1 Tbsp fresh rosemary leaves, minced 2-3 oz Feta cheese, coarsely crumbled Pita or Naan bread Garnish: Cucumber slices 1/4 purple onion sliced Grape tomates, halved Tzatziki dip Mix together the lamb, herbs and spices. Then gently mix in the Feta cheese,   being careful not to grind down the feta chunks too much. Ideally, they should remain the size of peas. Form into 4 patties.    Grill or fry patties, turning once or twice, until an instant-read thermometer registers 125F in the center, for rare.   The patties...

Here is a quick refreshing cool summer salad, rich with shrimp and fresh with crispy shredded cabbage. It will nourish a lunch or light dinner without heating up the joint. Sauce: 1 rounded Tbsp mayonnaise 1 rounded Tbsp full fat Greek yogurt 1 Tbsp olive oil 1 Tbsp red wine (or rice) vinegar 1 Tbsp fresh dill, minced 1 Tbsp fresh cilantro, minced 1 clove garlic, minced through a press 1/2 lb cooked shrimp, cut into thirds 2 cups cooked rice, cooled to room temperature (about 3/4 - 1 cup dry rice cooked) 1 cup finely shredded green cabbage 1 cup finely shredded purple cabbage Whisk the sauce ingredients together in a medium bowl. Add the shrimp and allow to marinate for a half hour or so. Add the rice to the shrimp mixture and mix well.   Allow to sit at room temperature for 10-15 minutes. Distribute shredded cabbage evenly in two serving bowls. Top with half of the shrimp mixture, each. Garnish with fresh cilantro or parsley. Serve at room temperature. Serves 2. Cook’s Note: If u...

A clafoutis is a custardy egg-based dish that is often made sweet with fruit.  This clafoutis inspired by Melissa Clark, is savory. Almost a soufflé, and much lighter than a frittata - but also without the crust of a quiche - this tart is flavored with caramelized onion, shallot and leek. The slight sweetness of the caramelized veggies marries well with the herbs and nutmeg, and with the rich savory flavor of prosciutto. A wonderful lunch or light dinner. 2 Tbsp butter plus 1 Tbsp olive oil 1 orange or red bell pepper, thinly sliced 1 medium onion, thinly sliced 1 shallot, diced 1 small leek, sliced 2 cloves garlic, minced 2 tsp fresh lemon thyme, minced 2 slices prosciutto, finely chopped (or about 1/4 cup pancetta, or diced ham) Wet ingredients: 4 eggs 1/2 cup sour cream of creme fraiche 1/2 cup half-and-half, or milk 1 cup grated sharp cheddar cheese 1/4 cup grated Parmesan cheese dash freshly grated nutmeg 2 Tbsp fresh dill, minced 2 Tbsp fresh chives, mined 1/4 tsp red chili f...

I love this mixture of fresh ricotta, pasta and roasted butternut squash. The creamy sauce envelops the soft ziti and complements the sweetness of the squash and the tang of the red pepper flakes. A rich, warm, creamy comfort food. 8 oz ziti 8 oz fresh ricotta (I used Trader Joe’s) 4 oz pesto 1 small butternut squash, peeled and cubed 1/2-inch (about 2 cups) 1 Fresno pepper, pitted and sliced 1 small onion, diced 2 Tbsp olive oil dash crushed red pepper flakes Chopped fresh parsley for garnish   Preheat oven to 425F. Mix together the squash, pepper and onion in a mixing bowl with the oil. Season with salt and pepper to taste. Tip out into a large sheet pan. Shake to distribute evenly about pan and roast in oven for about 15-20 minutes, just until the squash begins to brown and soften. Stir once or twice. Meanwhile put a pot of salted water to boil for the pasta. Cook pasta until al dente.   Mix together the ricotta and pesto in the mixing bowl. Reserve a cup of pasta water and...