Juicy with layers of flavor, created from a perfect blend of beef cuts
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I used roasted kabocha squash for this recipe, it isn’t as sweet as pumpkin, which suited my taste beautifully. Top the soup with sour cream, roasted pumpkin seeds and to kick it up try it with fried shallots. This would make a great side for your Thanksgiving menu
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Rich and creamy tortilla soup without the cream. This soup has a tomato and white corn base and corn tortillas are used to thicken it. I use a hand blender fewer dishes than using a food processor of blender. The bit of chili spice makes this a perfect soup for a cool fall day
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This is a quick overview of dry aged beef… a bit of history, what to expect and how to’s
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Consomme' is a classic French clarified stock that was served to Kings and Queens during the Victorian Era. It is delicate and flavorful. Added noodles as a little extra garnish
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This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.
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Sous Vide and Seared Dry Aged 48 days
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This recipe offers a fragrant mouth watering combinations of flavor and texture.
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I love potato salad and summer BBQ’s. This potato salad is always a crowd pleaser and it’s no wonder considering how much bacon’s in it!
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Playing in the Kitchen with Chef Eric ~ This soup tasted like fresh spring and comfort food. Add in the grilled cheese croutons, fresh basil and some rosemary infused olive oil, you have the perfect lunch!
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Playing in the Kitchen with Chef Eric. The smell of super ripe bananas filled our kitchen, we could smell them as they got sweeter and sweeter, so Lynn had to make this banana bread. We had some mascarpone, an Italian cream cheese, in fridge, which adds another layer of flavor to the bread.
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Playing in the Kitchen with Chef Eric! The warm weather is approaching and I had to pull out my charcoal grill. I made this chimichurri sauce… this is more of a drizzle over sauce that heightens all the flavors of your favorite protein. I made skirt steak this time; the chimichurri sauce is versatile and could be used on chicken, port or fish. ENJOY!
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Playing in the Kitchen with Chef Eric… amazing Maryland Crab Cakes! They have lump crab and very little filling, you’ll always get the amazing crab flavor with a great texture
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