Eating with Chef Eric

HOW TO: Burger blend w/ dry aged pellicle

Juicy with layers of flavor, created from a perfect blend of beef cuts

Beef Main Dish, Dry Aged Beef, Eating with Chef Eric, BBQ FavoritesEric EisenbudDecember 13, 2020Steakager, Steakager Pro 40, Beef, Hamburgers, Burgers, eating with chef eric, The Grateful Chef, The Grateful Chef with Eric Eisenbud, Best Burger Blend, How to grind burgers Comment

HOW TO: Reverse Sear - Double Barrel Shotgun 45 day Dry Aged Prime Rib Roast

Marrow bones, wrapped around the ribeye, baste while cooking low and slow

Dry Aged Beef, Eating with Chef Eric, Meat Main Dish, Beef Main DishEric EisenbudDecember 12, 2020Dry Aged Beef, Dry Aged Steak, Dry Aged, Steakager, Steakager Pro 40, Double Barrel Shotgun Prime Rib, reverse sear, marow boneComment

French Onion Soup

This is a typical French Onion Soup, as you’d find it in France made with onion broth

Eating with Chef Eric, Soups & Broths, VegetarianEric EisenbudNovember 6, 2020Soup, Vegetarian Comment

Barigoule of Spring Vegetables

I’ve been wanting to make this for a long time. There’s an individual focus on each vegetable as you cook each one to the perfect crisp/tender. Made with Parsnips, Carrots, Fresh Peas, Hericot Vert, Asparagus, Rutabaga, Mushrooms, Cipollini Onions, and Garlic in a homemade Vegetable broth.

Eating with Chef Eric, Eating with Chef Eric.com, appetizer, Healthy, Holiday Cooking, Holiday SidesEric EisenbudNovember 4, 2020Vegetarian, Vegetable Side DishComment

Pernil (Slow Roasted Pork Shoulder)

Playing in the Kitchen with Chef Eric ~ April 3, 2020

This dish was well worth the wait to marinate for 3 days, you can do for 1 day, but 3 days was incredible. The pork shoulder was perfectly cooked, the skin was crispy perfection. Can’t wait to try this as a leftover sandwich

Pork, Other White Meat, Eating with Chef Eric.com, Eating with Chef Eric, Entre, Main Dish, Pork Main Dish, Meat Main DishEric EisenbudApril 3, 2020Other White Meat, Pork, Authentic Puerto Rican Recipe, Pork ShoulderComment

Juicy and Tender Italian-American Meatballs in Red Sauce

The Grateful Chef with Eric Eisenbud - FB Live January 23, 2020. This meatballs are so juicy and delicious, I had to share it with you all. My buddy Chris just tried this recipe…. he called me as soon as he tried one. He didn’t say hello, he just launched into the best description “Amazing, juicy, undeniably the best, never bested meatballs ever”.. These are perfection!

Beef, Eating with Chef Eric, Eating with Chef Eric.com, Entre, Facebook Live, Pork, The Grateful Chef, Italian, Main Dish, Meat Main DishEric EisenbudJanuary 23, 2020Beef, Classic REcipes, main dishes, Pasta Dishes, PorkComment

Charcuterie - Bresaola (Cured Beef Eyeround)

Playing in the kitchen with Chef Eric: We chose Bresaola as our entry into beef curing meats. It’s been a great way to start our journey into making and eating our own home made charcuterie using the Steakager Pro 40 Dual Mode which keeps the meat at the right temp, humidity and air flow

Beef, Charcuterie, Eating with Chef Eric, Cured MeatEric EisenbudDecember 28, 2019Steakager Pro 40 Dual Mode, Steakager, Steakager Pro 40, Beef, CharcuterieComment

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