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Our Kitchen

Let’s get busy in the kitchen! Through Live Streaming, photos and videos we will explore the vast and mighty world of cooking, together. We will do quick and easy, slow and challenging. We will discuss, ingredients, techniques, tools, tricks and always end up with something delicious!

—  What’s cookin?  —

“This is why I do what I inspire folks to not just cook, but cook with imagination and a spirit of adventure! A recipe is but a guideline....make it your own!” Eric Eisenbud

Join Eric and Lynn Wednesday nights for episodes of The Grateful Chef with Eric Eisenbud. Join the Facebook group and chat live with guests and host of online friends of all varied culinary background as Eric prepares a new menu each week with tips and valuable information from ingredients and technique to essential equipment. If you want to get caught up on past episodes those can be found in the video section of the The Grateful Chef with Eric Eisenbud facebook group video section.

There’s so much here, we can’t wait to share with those enthusiastic about discovering what’s next.

Amazing Hot Dog... Revisited

February 3, 2019

Many of you know I once had a couple of hot dog joints called Amazing Hot Dog… tonight I brought it back to life, if only but for a few hours. If you want to reminisce a little check the NY Time Article on Amazing Hot Dog restaurant.


March 2019

What an AMAZING Sunday afternoon with our dearest (family) friends Chris Sikorski and Kira Nichole! My Weber Kettle grill did an excellent job on the Ribs and 4 flavors of chicken wings : all brined...Some naked, some boiled in the brine then grilled, some BBQ and some Korean Gogujang, and the Broiler on my Capital Range yielded amazingly crispy skin on the pork belly! I also made a Toscano Kale Caesar salad.

Salmon teriyaki

March 4, 2019

I made lunch for Lynn and I on this sun shiny Snow day...Salmon Belly and Vegetable Teriyaki over Black Forbidden Rice. #lynnspersonalchef #alwayscooking #thegratefulchef #eatingwithcheferic



February 23, 2019

Sometimes when I’m asked to bring a dish to a pot luck, I’ll pull something out of my arsenal of recipes that I’ve made before and that I know will work. Other times the gathering is much more important and what I bring to the table has to be something spectacular in a reputation upholding kinda way. And so it is for the upcoming Les Marmitons NJ Executive dinner in a few weeks. I gathered my ideas and I did my research. I came up with a Lamb Wellington with Mint Purée and fresh Peas braised in Vermouth. Today I tested my dish. Testing is different(for me) than simply cooking. I approach each element of the dish with laser focus and constantly ask myself “ what do I want this element to add to the dish, how do I respectfully treat the ingredient(s), and make it taste the very best it can. It’s a long process of trial,and error and learning. While the dish was more than acceptable, it wasn’t perfect. I know what changes I need/want to make and this is why recipe testing is learn what works or doesn’t work.

—  happy & in my kitchen  —