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Posts in Eating with Chef Eric
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.

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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

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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!

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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

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