Espresso Martini
This recipe comes to us from Mark’s Bar! He’s quite good at developing and perfecting cocktails and this one is a friends and family favorite! Ingredients The key to a good Espresso Martini is the espresso. I pull my espresso shot immediately and begin to cool it by placing the mug in a bowl surrounded […]
Gochujang Beef with Pickled Vegetables and Crispy Rice
This Korean-inspired newsletter meal was modified from a Plated recipe my wife received years ago. It looked delicious, so I had to try it. Make sure to read every recipe first to make sure you have all the ingredients. The dish includes a sauce I had heard of, but never tried: Gochujang sauce. I asked […]
Persian Beef with Rice, Carrots and Fried Almonds
Cuisine is all about warm, heady spices and subtle sweet notes. This recipe calls for “advieh”a Persian spice blend. This spice blend can be purchased from the grocery or you can make ityourself. The primary spices are cumin, cinnamon, coriander and cardamom. Advieh mightalso contain turmeric, rose petal, black pepper, ground clove and nutmeg. I […]
Lemon Meringue Pie
This recipe comes to us from our designer, Beth Spegal. She recently made this scrumptious dessert for a client dinner we hosted at Erich’s house. The recipe came from her copy of the “Better Homes and Gardens” cookbook she received on her wedding day 35 years ago. Enjoy! Ingredients: • 1-1/2 cups sugar• 3 tablespoons […]
Carrot Souffle
From Chef Erich – I got this recipe from my Brother-in-Law, Ben Cork. It is supposed to be a dinner side item, but to me it is almost dessert. The beauty of this recipe is that it can be doubled or tripled very easily to suit the size of your crowd. I found that my […]
Sauteed Scallops with Saffron Corn Sauce
From Chef Erich – You all know that Emeril Lagasse is one of my favorite chefs. I have been to many of his restaurants and truly enjoy his recipes. This scallop recipe was very simple to make and the saffron corn sauce can be made ahead of time. I hope you enjoy this recipe as […]
Pasta, Peas, and Bacon
From Chef Erich – This is a recipe my wife found from Emeril Lagasse. I was intrigued because it was quite simple to prepare and turned out to be quite tasty. I substituted bow tie pasta for the angel hair. If you want to be adventurous, substitute Prosciutto di Parma for the bacon. It is […]
Big E’s Mac & Cheese
From Chef Erich – I found this recipe for mac and cheese from Southern Living. It sounded like it would be really good but it needed a little more kick. So I added bacon and a smokey cheese to push it over the top. This recipe is great with barbeque. If you bring it to […]
Holy Trinity of Cooking – Holiday Entertaining
In the second video of our Holiday Entertaining Series, Erich focuses on utilizing The Holy Trinity. The holy trinity is a combination of bell pepper, onion and celery that is the base for most cajun/creole recipes. Famous dishes that start from this famous base includes crawfish étouffée, jambalaya, gumbo and many more. The holy trinity […]
Erich’s 25 Tips for Cooking Fun #21-25
Erich is back with the conclusion of his top 25 tips for cooking fun. Read up, experiment, and most of all, make sure you have fun when cooking! Tip #21 Control your gadgets There’s a ton of kitchen gadgets and tools on the market. Some of them just take up space! I prefer to do […]
