The Grateful Chef with Eric Eisenbud - FB Live April 1, 2020
Healthy eating can be fun and delicious! There’s so much flavor wrapped up in these small lettuce packets. I had to keep going for just one more.
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Recipes Blog
The Grateful Chef with Eric Eisenbud - FB Live March 4, 2020
We’re prepping for St Patrick’s Day with this homemade corn beef recipe.This recipe is super easy… no more super salty store bought corned beef!
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The Grateful Chef with Eric Eisenbud - FB Live February 12, 2020
Tonight I doctored this recipe by using 15 day dry aged filet mignon, giving it a slightly more beefy flavor and it was delicious. Also added in mushrooms and a splash of Cognac giving the sauce a richer deeper flavor
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Playing in the kitchen with Chef Eric. A friend of mine told me about mind blowing Szechuan spicy peanut brittle… a few weeks later I created this and wow does it have that Sxechuan numbing peanut brittle flavor.
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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!
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Playing in the kitchen with Chef Eric. It’s 18F outside, this beef stew was the perfect comfort food. Every bite was an umami bomb since it was made wtih dry aged beef tallow & dry aged beef stock… you could take this another step further with dry aged beef check. WOW!
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The Grateful Chef with Eric Eisenbud - FB Live January 8, 2020 - This for me is one of my favorite healthy & elegant meals. It’s a recipe where you can swap out the fish, the veggies and really just use what you have at home.. This is a perfect French presentation and always delicious
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Playing in the kitchen with Chef Eric. This is our first go at saucisson sec; we’ll know in a few weeks how it turns out
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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
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We chose Lomo as our entry into curing pork. 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
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Check out some of our favorite brunch recipes
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Playing in the kitchen with Chef Eric. When you mix the noddles with the sauce, the noodles will absorb the sauce and create the nice rich color and favor found here.
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Playing in the kitchen with Chef Eric. This is a beef-veal-pork mix recipe. I prefer buying each meat individually and not the “meatloaf” pre-packed at the market. When buying each meat in separate packages, you can ensure the proper weight of each.
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This year we did an Ugly Sweater Cookie Decorating Contest… this recipe makes cookies that are sturdy enough for decorating, yet tender when you bit into them, Somehow #4 won the contest (posted out to Instagram for voting)
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This isn’t your typical onion dip! Adding in the sage and sour cream to the mix gives this onion dip a lot of depth of flavor that’s always a big hit at our parties.
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My girlfriend Lynn used to stop at Starbucks everyday for her Chai Latte, then she realized there were 8 tsps of sugar in it. She challenged me to find a better alternative for her. I started by making her chai latte from scratch every morning and then I took a lesson from Starbucks and figured out how to make a Chai Latte concentrate. Now I make the Chai concentrate every week or so and I can just heat up her almond milk & concentrate; each morning it delivered to her with a kiss
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This is one of my girlfriend Lynn’s favorite recipes. The short ribs are incredible as an appetizer as shown in the recipe; you can change it up a bit and serve as an entree over mashed potatoes or pasta. It’s versatile and easy… it just requires a few hours of inactive time to get it to perfection!
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This is a quick and delicious appetizer. The Goan style is from Western India where seafood reigns supreme. It has exotic spices, while it’s not too hot spicy.
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The Grateful Chef with Eric Eisenbud - FB Live December 11, 2019
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This frozen creamy peanut butter pie has an “ice cream” like creamy center, topped with a chocolate ganache and a chocolate cookie crumb crust this pie has become our pie of choice. Everyone suggested this pie should be made for every holiday, every birthday, well really… every event
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