Monthly Archives: September 2017

Roasted Pheasant, Roasted Apple, Pancetta Roulade

Roasted Pheasant, Roasted Apple, Pancetta Roulade Ingredients/Roasted Pheasant 2 pieces pheasant breast 2 tsp olive oil 2 sprigs fresh thyme, finely chopped 2 springs fresh sage, finely chopped 2 shallots, finely chopped kosher salt ground white pepper 8 oz pancetta Method/Roasted Pheasant Remove the skin from the pheasant breast, then butterfly the breast and use […]

Seared Scallops with Citrus Confit and Fried Basil

Ingredients/Citrus Confit 5 lemons 5 oranges 2 cloves garlic 2 tsp black peppercorns 6 sprigs fresh thyme 1 dried chili 1 bay leaf 1 cup salt 3 cups sugar 3 cups olive oil Method/Citrus Confit Cut the lemons and oranges in half and place in a stainless steel pan. Add all remaining ingredients except olive […]

GRANDMA HELEN’S HONEY CAKE TWISTED

My love for cooking started with my grandmother. I created this EXPERIENCE LEVEL: @ spin on her honey cake in her honor, and each time I smell it baking, it takes me back to her kitchen in Brooklyn. YIELD: 6–8 SERVINGS 3 1⁄2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1⁄2 […]

SPICY COLD-SMOKED SALMON, CUCUMBER, AND GINGER-RICE ROULADE

Classic ingredients with a twist! These rolls explode with flavor— smoky salmon and zingy ginger create an unexpected cohesion of flavor, while the cucumber adds a fresh crunch. YIELD: 12–18 BITES  SPICY SALMON 1 1⁄2 teaspoons mayonnaise 1⁄8 teaspoon sriracha sauce 1 1⁄2 teaspoons thick hot chili sauce, or to taste 1⁄4 pound cold-smoked […]

OVEN-ROASTED PORK LOIN, MUSHROOM RAGOUT, AND TOMATO-STEAMED CLAMS

Everybody loves these flavors—tomatoes and clams steamed with oregano and thyme, roast pork accented with garlic and rosemary, and wild mushrooms in a rich creamy demi-glace. YIELD: 4–6 SERVINGS OVEN-ROASTED PORK LOIN 4 large garlic cloves, pressed 4 teaspoons chopped fresh rosemary (or 2 teaspoons dried) 1 1⁄2 teaspoons coarse salt 1⁄2 teaspoon freshly ground […]

OVEN-ROASTED VEAL LOIN WITH ROASTED POTATO–MUSHROOM STACK

I often envision the shape my dishes will take before I even con- sider flavors or components. I call this “boxing,” and it gives me the foundation to build on. Think about the plates you’re using, the theme of the evening, the personalities of your guests, and “box” them all into the perfect meal! YIELD: […]

PAN-ROASTED SNAPPER WITH MANILA CLAMS AND SWEET POTATO RAGOUT

Snapper is a slightly sweet, mild, and firm fish. It benefits from this bite’s briny and spicy yet sweet sauce created by the mélange of manila clams, poblano peppers, and sweet potato. YIELD: 4 SERVINGS CLAMS AND SWEET-POTATO RAGOUT 3 poblano peppers 1 tablespoon olive oil 1⁄2 onion, peeled and diced 1 carrot, peeled and […]

ZUCCHINI “LASAGNA” ROLLS

Using vegetables in the place of pasta makes this dish light and gluten-free. I slice the zucchini lengthwise into thin slices and then grill them just until they are pliable. YIELD: 4–6 SERVINGS ZUCCHINI 4 medium zucchini, washed and cut lengthwise into 1⁄4-inch slices 1⁄4 cup olive oil 1 tablespoon salt 1 tablespoon freshly ground […]

MANGO-LIME VODKA MARTINI

These mango-lime martinis would be the perfect “Welcome” cocktail at your summer pool party or barbecue. And sampling one of these while you are creating your party menu may inspire a tropical twist. YIELD: 2 DRINKS MANGO PUREE 2 cups frozen cubed mango 1 teaspoon fresh-squeezed lime juice 1⁄3 cup water 3 teaspoons sugar Place […]

Oven Roasted Beets with Goat Cheese Mousse and Balsamic Reduction

Ingredients/Oven Roasted Beets 2 red beets 2 tsp balsamic vinegar 2 tsp olive oil kosher salt pepper 1 sprig fresh rosemary leaves, chopped Method/Oven Roasted Beets Peel and cut beets into 20 1/2-inch wedges. Toss all ingredients together and season with salt and pepper. Place beets on a sheet pan and bake at 325o for […]

Pix 11 Segment

http://pix11.com/2017/09/04/labor-day-eats-with-chef-eric-levine/ had a great tim eon the show once again. thanks for having me back!!!!

Rainbow Swiss Chard with Quinoa, corn and feta salad

Ingredients 2 hds rainbow swiss chard, washed and dried Kosher salt & White Pepper 4 cobs fresh corn 2 cups quinoa, cooked kosher salt ½ red onion, chopped Juice of 6 limes ¼ cup vegetable oil 2 tablespoons honey 1 tablespoon cumin 4 oz feta cheese ½ cup chopped cilantro Method Grill the cobs of […]

GRILLED BACON-WRAPPED CHICKEN WITH MUSTARD AIOLI

Here the bacon acts as a skin, adding moisture to the chicken as it cooks. It’s crispy on the outside, juicy on the inside, and only made better with the zesty mustard dipping sauce. YIELD: 16 SKEWERS MUSTARD AIOLI 1⁄2 cup prepared mustard 1⁄2 cup mayo 2 teaspoons lemon juice 1 teaspoon chopped garlic Combine […]