Category Archives: Uncategorized


This tequila lime cocktail with a twist of cranberry would pair really well with a fall-inspired Mexican menu. Experiment by matching it with rich braised turkey mole or a chile-spiced pumpkin soup. YIELD: 1 DRINK 11⁄2ounces tequila 3⁄4 ounce triple sec 3 ounces sweet-and-sour mix Splash of cranberry juice Juice of 1⁄2 lime, plus slices […]

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 […]

Eggplant Puree with Garlic Chips and Basil Ricotta

Ingredients/Eggplant Puree 1 eggplant 4 tsp olive oil kosher salt white pepper 3 tsp chopped garlic 2 sprigs rosemary leaves, chopped Method/Eggplant Puree Split the eggplant in half and score the flesh in a crisscross pattern. Toss both eggplant halves with the oil, salt and pepper. Put the eggplant halves flesh side down on a […]

Pad Thai Noodle

  Here’s traditional pad thai with an American twist: I finishit with bacon! PAD THAI SAUCE 1⁄3 cup flavorful chicken stock 3 tablespoons rice vinegar 1 tablespoon fresh-squeezed lime juice 3–4 tablespoons brown sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 1⁄4 teaspoon cayenne pepper 1⁄8 teaspoon pepper Combine all sauce ingredients in a […]


This is a landlubber’s sushi roll, served skewered (I use one from Pick On Us). EXPERIENCE LEVEL: @ YIELD: 12–16 BITES DUCK 2 (8–10-ounce) Muscovy duck breasts 2 tablespoons olive oil 2 tablespoons chopped garlic 1 tablespoon peeled and grated fresh ginger Preheat the oven to 350°F. Score the skin of the duck breasts with […]

Oven Roasted Duck with Fennel Peach Salad

This a great dish served cold or warm. The flavors here really lend itself to a nice glass over chardonnay or an IPA Craft beer. Oven Roasted Duck Breast Ingredients 4ea Duck breast, mascovy Oil Salt and peppers 2 tablespoons honey 3 tablespoons light soy sauce 1 tablespoon fresh lemon juice   Method Score fat […]

Chocolate Ganache with Raspberry Gelée and Pistachio Marshmallow

A little twist on a fun dessert using fun flavors with a twist of creativity Chocolate Ganache with Raspberry Gelée and Pistachio Marshmallow Ingredients/Chocolate Ganache 8 oz dark chocolate, chopped into small pieces 3/4 cup heavy whipping cream 2 Tbsp unsalted butter 1 Tbsp cognac Method/Chocolate Ganache Place the chopped chocolate in a medium-sized stainless […]


  The flavors of chicken, ginger, and mushroom have always been a great combination in various cultures and many cuisines. This light and flavorful twist on a classic presentation will delight your guests. EXPERIENCE LEVEL: @ YIELD: 24 BITES CREPES 1⁄3 cup all-purpose flour 1⁄2 teaspoon salt 3 eggs 1 cup milk Preheat oven to […]

Grilled, Roasted, and Pickled 

Gluten Free/Serves 4 Start this recipe one day ahead so you’ll have time to marinate and pickle* This is a fun dish to share with special guests who enjoy a little creativity in their meal.  Fire it up!!! Grilled Skirt Steak Ingredients 4ea 6-8oz Skirt steak, trimmed of extra fat 4oz Chimichurri sauce   Method […]

Butternut Squash Risotto

This is the perfect time of year for this comfort food dish. The earth tones of this combined with the saltiness of the cheese gives this dish the perfect balance, Butternut squash Risotto ½ c coarsely chopped pecans 1 t butter, melted 1 t brown sugar 1/8 tsp freshly ground black pepper 2 c (1/2-inch) […]

Veal Shepherds Pie with Cremini Mushroom Mashed and Caramelized Onion Sauce

Sometimes you just crave comfort food! This week’s recipe is perfect when you are feeling this way. Spring is just around the corner so let’s enjoy a Veal Shepherd’s Pie with Cremini Mushroom Mashed and Caramelized Onion Sauce before it gets here. Fire it up! (Makes about 20 servings) Ingredients/Veal Shepherds Pie 1 Tbsp plus […]

Wines of the Week

Chteau Dereszla Dry Tokaji, Hungary 2011 Anyone who has tried the zesty marmalade-and-toffee richness of this Hungarian region’s incomparable sweet wines will know that Tokaji is capable of making great wines. Its dry (well, off-dry in this case) whites are less known, but this is well worth seeking out. Made from the furmint grape, it’s […]

Cigar basics and facts

How can you tell if a cigar is fresh? Cigar wrappers that have a rich, oily sheen show that the cigar has been properly humidified and the leaf is very high quality. But even dull-looking wrappers can be of good quality. One great way to tell if a cigar is really fresh or not is […]

Wines of the Week

Pinot Blanc originally hails from the Burgundy region of France, where it was commonly mistaken as chardonnay. Through modern DNA testing, it was discovered that pinot blanc is actually distantly related to pinot noir. Today, pinot blanc is very popular in the Alsace region of France where it tends to be more aromatic and floral. […]

Cigar Review….Rocky Patel Xtreme Sumatra Robusto

Rocky Patel Xtreme Sumatra Robusto CIGAR ATTRIBUTES Country of Origin Honduras Size 5 x 50 Strength Full Rocky Patel Xtreme Sumatra Robusto cigars add to our already-enviable stable of Rocky Patel value brands. A Nicaraguan/Honduran core is framed in Honduran binders and wrapped in reddish Ecuadorian Sumatra leaves. The smoke is medium-bodied, medium to full […]

Chopped Experience

This article was written for before my Chopped episode aired back in January. I wanted to share this article because I have been contacted by a few of the blog reads to share my experience and I figured this article summed it up well. Again, this was before the Chopped episode aired.

Chicken and Egg Three Ways

Thoughts and ideas in creating the item Using eggshells as a vessel for food is a classic concept. The picture shown is how we serve it in our dining room. We also use the same concept for catered events as a small plate station. I love the concept of using 100% of everything in our […]

Theater of the Palate

Playing with flavored dusts.Theater of thePalate Posted onSeptember 21, 2011bychefericlevine|5 Comments In the past I have enjoyed playing with the process of taking fruits and vegetables and drying them so their essence is compressed and compact. Playing with my dehydrator and food processors I have begun yet again refining the process of making flavored dusts […]

Chopped Champions 2011

Being a Chopped Champion has been an amazing experience. I have met so many people who have enjoyed the episode that I was on and I am inspired by the feedback that I had received. Thank you all for the amazing responses and thank you for all of your support. It was the hardest challenge […]