Better than Chinese Take Out - this isn’t the the cloying sweet General Tso you’ll find at most restaurant. The Better than Take Out version has a balance of vinegary, sweet and heat.

Better than Chinese Take Out - thinly sliced beef, rich with wok hei and charred scallions

Lots of spices blended together beautifully on this fantastic meat on a stick

Double fried crispy coating; sauce with great consistency and perfectly balance sweetness

Baked, not fried! Crispy, juicy, with amazing Szechuan flavor

Rich coconut base with flavors of nutmeg, turmeric, cinnamon & anise

Tender, light and crispy beef, red pepper, and onion

Cuisine of Laos ~ Red Curry Pork with Brussel Sprouts, and Coconut Milk served over rice

Umami caramelized mushrooms, molasses, ginger, sesame over egg noodles

Homemade Pork broth and miso ramen base made this Sapporo Miso Ramen an Umami bomb! Served with Silky Pork Belly, a proper Ramen Egg, Seasoned Bamboo Shoots, Wakame Seaweed, Sweet Corn and Scallions.

Ichiban!

Mala Shrimp ~ Playing in the kitchen with Chef Eric

I found some beautiful head on shrimp at the Asian Market; I had a craving for that great hot and numbing “mala” from Szechuan pepper corns

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.

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.

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.

Playing in the Kitchen with Chef Eric

The Grateful Chef with Eric Eisenbud - FB Live January 30, 2019

Playing in the Kitchen with Chef Eric