The World's most famous fish chef, Eric Ripert, shares his recipe for Baked Snapper using a toaster oven.
Eric shows you how to make an all-time crowd pleaser using a toaster oven.
Eric shows you how to make fresh and flavorful oysters in under 15 minutes using a toaster oven.
The island of Tasmania, located off the southern coast of Australia is a place known for its appreciation of local foods and a culture dedicated to sustainability. The population is diverse and the mix translates into a unique perspective when it comes to cooking.
Puerto Rico has a unique cuisine that comes from what is available on the island with ingredients and techniques that were brought via Spain, Africa and blended with the indigenous people’s influence.
Melbourne, Australia is a large and ethnically diverse city. People from all over the world have made the city their home and its food culture is reflective of this.
I have been visiting Puerto Rico for 30 years and was introduced to its culture and cuisine by my good friend, Chef Alfredo Ayala. I have always been drawn to the beauty of the island and the friendly nature of the people who live there.
I have a deep appreciation for the flavors, technique and attitude that Korean cooks take with their cuisine. The flavors of Korea have made their way around the world and have been brought to a modern and elevated place thanks to innovative chefs like David Chang of Momofuku
The 'Top End' of Australia is home to crocodiles, fresh water sharks, water buffalo and other wildlife that Eric encounters along his journey. Eric’s adventure takes him by boat up the Mary River then by helicopter to a remote fishing spot where he will try to reel in a prized barramundi...all the while avoiding becoming dinner himself. Inspired by his wildlife adventures, Eric will prepare Striped Bass with Green Papaya Salad and Blood Orange with a Citrus Vinaigrette.
Inspired by our Northern Territory episode.
The following recipe is cooked on an open fire. It is meant to be prepared outside with friends. The fire should be lit ahead of time. Once the flames have calmed down and you have some hot coals, you are ready to start cooking.
This recipe is the first dish I ever created that made it onto the menu at Le Bernardin. The black bass with porcini mushrooms and port and sherry reduction holds a special place in my heart and is a symbol of my dream of becoming an Executive Chef and restaurant owner coming true.
Salmon is one of the most popular fish in America. It is very easy to make salmon simply and in a delicious way at home by choosing the freshest fish available and searing it on very hot heat for a short time. The combination of the salmon and fresh peas and pea shoots creates an easy, fresh and beautiful dish.
The addition of orange juice to the traditional seafood marinades of lemon and lime, gives a slightly sweet balance to this ceviche. Adding a little bit of hot pepper, shallots and fresh chopped herbs is all the dish needs to create an elegant start to the party.
Building flavor in a recipe starts with good products, but constructing a harmonious, successful dish at Le Bernardin requires the skill as well as a knowledge of the ingredients and how they will work together on the plate. The creative process of this dish shows us how each component brings another layer of flavor to compliment the salmon.
Enjoy Eric's preparation of Anthony Bourdain’s Seafood Stew from On The Table Episode One.
Eric Ripert and Anthony Bourdain open a few beers and get into an animated conversation about sex, drugs, rock n' roll, and of course, food.
Cooking for friends at home is a great way to make connections with our community too. Preparing food for people is an act of giving but is also fun.
Hard cooked eggs go with so many different flavors well. Deviled eggs are a fun way to offer an appetizer that guests can just pick up and eat in a couple of bites. Some mayonnaise and smoked salmon mixed into the yolks in this recipe make them a little more rich.
Tropical flavors are bold, spicy and fun to cook with. The flavor of this sauce, rich with coconut milk is a great way to bring the islands to you kitchen.
Cooking salmon very slowly on one side or “unilaterally” is a very refined technique that is very easy to do a home. The rich fish is accompanied by the full flavors of the red wine butter sauce with it’s balance of richness and acidity while the sweetness from the leeks rounds out the dish.
Spiny lobsters are impressive creatures. The warm water cousin to Maine lobsters, the spiny lobster does not have any large claws but do have extremely long antennae. They are delicious grilled and easy to prepare. Feel free to substitute Maine lobsters if you are not lucky enough to obtain the spiny lobsters.
Softshell crabs are a very special treat when they are in season and the very fresh crabs, still filled with salty water from the river, need little else but a simple dredging of flour before they are fried very quickly in a cast iron skillet. Only a squeeze of lemon juice is needed to highlight the “star of the plate.”
This installation of Perfect Pairings was born out of my love of wine from the Bordeaux region of France. If I had to pick one wine to drink for the rest of my life, it would be red Bordeaux. I grew up near the region and developed my palate on Bordeaux. Aldo Sohm, the wine director at Le Bernardin knows this about me so we decided to put the Bordeaux up against four completely different foods—raw oysters, Camembert cheese, lobster salad and pecan pie. Watch as we test my theory that “Bordeaux Goes with Everything” with these diverse flavors.
A general rule of thumb has always been to move toward a sweeter wine when serving spicy food. However, not all spice or heat in a recipe comes from the same source and of course what the spice is mixed with should be considered. Scallops have a sweetness of their own and are quite a rich ingredient so it is interesting to see what he thinks is the perfect pairing for the spicy scallop recipe.
The scallops in this recipe are cut into thin, crosswise slices and then barely cooked. They are then drizzled with a classic “white butter” or beurre blanc made with Champagne instead of the traditional white wine resulting in a very elegant dish.
Using both poached, fresh salmon and smoked salmon gives this spread a complex salmon flavor. It is a perfect appetizer and we serve it as an amuse bouche at Le Bernardin.
Codfish is a delicious, sturdy, white-fleshed fish. So many people only know salted cod, but codfish is very versatile and can stand up to hearty sauces and strong cooking techniques. Inspired by the Cacciucco I ate in Italy, and also by the memory of the sauces of the Basque country, where I spent some time as a child, I developed this dish using a sauce with a tomato base and red wine sauce.
This is the vinaigrette that I learned to make from my friends at the Hog Island Oyster Company. It is a type of mignonette that also has some jalepeno and cilantro in it. The flavor is bright and spicy but still allows flavor of the oysters to come through.
I really love cooking whole fish because not only is it a good way to buy a fish (you can check the quality on a whole fish easier than on cut up fish) you can impart lots of great flavor by stuffing the cavity with herbs and lemons. This dish incorporates flavors inspired by the food of Southeast Asia.
This recipe was developed after I visited the oyster beds at Hog Island Oyster Company in Marshall, California. Bright green “sea lettuce,” a type of seaweed, was growing on top of the oyster cages. It was delicious so I took some back to shore and made a salad using the oyster meats and a Caesar style dressing.