Ingredients: 2-3 pounds chicken, whole, fryer, spatchcocked 1 teaspoon vegetable or olive oil 4 tablespoons unsalted butter 2 large shallots, peeled and thinly sliced…

Ingredients: For the swordfish cure ... 1/4 cup kosher salt, or as needed 2 tablespoons sugar, or as needed 2-3 pounds swordfish loin For the charred jal…

Ingredients: 6 large Italian sausages, hot, links Olive oil, evcp or similar 1 large red onion, trimmed, peeled and cut julienne 1 red bell pepper, cored, seeded and cut julienne 1 orange…

Ingredients: 4 1/4 cups water 1/2-ounce kosher salt, fine grind 1 ounce  Lake Effect seasoning 1/4 cup hot pepper sauce, Frank's red hot or similar 1/4 cup h…

For the Winter Vegetables Ingredients: 3-4 beets, assorted, peeled and cut into wedges 1/4's or 1/8ths depending on size 12 fingerling potatoes, assorted, cut in half lengthwise 8 bab…

Ingredients: 1 flat-cut or point-cut, beef brisket, 4 1/2 to 5 lb (2.25 to 2.5 kg) Olive oil, evcp or similar 2 tablespoons garlic clove, fresh, thinly sliced 3 lb sweet onions, Vidalia, M…

Ingredients: 2 pounds salmon, fresh, trimmed with any pin bones removed an portioned as needed for the brine ... 1/4 cup kosher salt, fine grind 2 tablespoons maple syrup 1 qua…

For those of you who don’t know me, it’s true, I do love a well-crafted cocktail to soften the edges of a hard day. I’ve often wondered what the drinking culture enjoyed before the advent of the…

Ingredients: 3-4 pounds 5-rib pork loin roast 1/4 cup Michigan Maple Spice Blend, or as needed 1/4 cup olive oil, evcp or similar 1-2 whole lemons, fresh Directions: Preheat the V…

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Serving Size: 2Ingredients:6 large eggs4 1/2 tablespoons unsalted butter, melted and slightly cooled1/4 cup heavy cream1 teaspoon salt1 tablespoon black truffles, fresh, freshly grated, with slices f…

Chef Eric is enhancing his Poutine with black truffles – also French - currently in season (December – February is winter black truffle season) and a highly prized food. They are known as the bla…