The Grateful Chef with Eric Eisenbud
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!
Be kind
January 11, 2023
January 8, 2023
General Tso’s Chicken
In the pit at Rodney Scotts BBQ
Roasted figs with Bacon (WF4inOne)
Playing in the Kitchen at Pizza Terminal in Verona, NJ
Get5% off everything at Recteq.com Use CODE:GratefulChef at checkout!
BBQ Meatballs on a Recteq RT-1070
Cherry Tomato Confit on a Recteq RT-340
Reverse Sear Ribeye on a Recteq B-380 Bullseye
Smoked Pork Loin Stuffed with Pimento Cheese and Boudin Sausage wrapped in a Bacon weave.
Tortellini with Sausage and Peas
Chinese Beef and Scallions
Malaysian Street Food ~ Dry Aged Beef Satay with Peanut Sauce
Dry Aged Beef Stock
Coconut Shrimp
Ragout of Pork Fennel Sausage with Tomato, Black a garlic, and Macadamia (or Pignoli) nuts
Lamb Prosciutto Part 2 www.eatingwithcheferic.com www.thesteakager.com
Lamb Prosciutto Part 1 ~ The Cure. Www.eatingwithcheferic.com. Www.SteakAger.com
Part 2 ~ Steakager Pro 40 Dry Aged Allen Bros. Prime Rib ~Double Barrel Shotgun with Marrow Bones
Part 1 ~ Steakager Pro 40 Dry Aged Allen Bros. Ribeye ~ Double Barrel Shotgun with Bone Marrow
Cuisine of Laos ~ Geng Dang Muu ~ Pork with Red Curry, Thai Basil, Brussel Sprouts and Coconut Milk
Fall Favorites- French Onion Soup- www.eatingwithcheferic.com
September 23, 2020
Venison Tenderloin cooked “Caveman Style”
How to make Dry Aged Beef Stock and Demi Glace
How to make dry aged beef tallow
Cedar Plank Salmon
August 14, 2020
Steakager Pro 40~ 45 day dry aged boneless ribeye fro 44 Farms ~ Breakdown-Cooking-Tasting