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 jalapeno marinade ...
1 h…
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 honey, clover or simi…
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:
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…
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…
