Saute | Eric Rivera's Cooking Blog

Life at 40,000 BTU

December 10, 2010 by ericriveracooks

I’ve been on a year long journey starting from the day that I bought a cookbook to where I am at today. I bought that cookbook and I found the only Seattle chef (Kevin Davis) in that book then worked my way back from losing pieces of my fingers from an accident at a previous employer (wait until you see the post I have for that one) to teaching myself how to use my fingers again then moving forward to […]

Categories: Life at 40000 BTU: Blueacre Seafood • Tags: Blog, Blueacre Seafood, Cooking Blog, Dinner, Food, Fry, Hot Apps, Kevin Davis, recipe, Saute

Life at 40,000 BTU: The Stations- Saute

November 30, 2010 by ericriveracooks

I’ve taken you through the stations I have worked so far at Blueacre Seafood with Fry (click) and Hot Appetizers (click) being the two stations that I have become proficient at. One of the goals I had for working at Blueacre was to make my way up to working the saute station. That day is here! In 5 months I have worked my way to the top spot on the line…..it feels pretty good to say that so I’ll say […]

Categories: Life at 40000 BTU: Blueacre Seafood, Uncategorized • Tags: Blueacre Seafood, Cooking Blog, Dinner, Food, recipe, Saute, Seafood

Bacon Fat Scallops with Sauteed White Asparagus, Persimmon, and Golden Beet

November 22, 2009 by ericriveracooks

This is the best thing I have ever made. I’m not kidding. Lots more on the way!!!! Ingredients: White asparagus, blanched then shocked, then cut into super long julienne Golden beets, peeled, blanched then shocked, then diced 1/4 inch Persimmon, concasse, blanched then shocked, then diced 1/8 inch Scallops, large ones Bacon, rendered, bacon bits reserved Procedure In rendered bacon fat cook the scallops on each side until they start to caramelize Remove from heat then immediately saute the beets, […]

Categories: Seafood • Tags: Cooking Blog, Food Blog, Golden Beet, Persimmon, recipe, Saute, Scallop, Seafood, White Asparagus

Seared Golden Beet Salad with a Dill Vinaigrette

November 21, 2009 by ericriveracooks

Ingredients Golden Beets, peeled, blanched, and shocked Romaine Lettuce Parmesan Cheese Vinaigrette Extra virgin olive oil Raspberry vinegar Fresh Dill Salt and pepper, tt Procedure Sear the golden beets Build salad and dress Pour as much cheese on top as your little heart desires

Categories: Salad • Tags: Beet, Blanched, Cooking Blog, Food, Food Blog, Golden Beet, Parmesan, Salad, Saute

First Quarter Review

October 15, 2009 by ericriveracooks

Here is a collection of recipes from my first quarter that made it into the notebook I had to turn in at the end of the quarter. The two copies I have will probably be the only ones I make but I want you to have access to them in the order they are in the notebook with the exception of the course syllabus, lesson plan, notes, and quizzes. I hate paper…….I hate paperwork……….and I hate doing mass print jobs; […]

Categories: Becoming A Chef: Blogging about Culinary School, Random Rants • Tags: Beef, Chicken, Cooking Blog, Culinary School, Food Blog, Fry, Roast, Sauce, Saute, Soup

Saute Airline Chicken Breast with Fines Herbs Sauce

September 4, 2009 by ericriveracooks

Forgot to wipe the outside of the plate……….the veggies underneath need to be seen easier, and the more of the fond needs to be removed prior to making the sauce. Hi, my name is Eric and I’m going to perfect all these dishes one day!!! Until then, here is version 1.0! Equipment: Saute Pan Tongs Paper towel Ingredients: Chicken breast, airline cut (relax, I’ll explain it later) Fines Herbs (Parsley, Chives, Tarragon, and Chervil) Shallots, minced Parsley, minced White Wine […]

Categories: Becoming A Chef: Blogging about Culinary School, Chicken • Tags: Airline Chicken, Chicken, Cooking, Cooking Blog, Fines herbs, Food Blog, recipe, Saute

Trout Saute with a Broken Duxelle Provencal Sauce

September 4, 2009 by ericriveracooks

Making a pan sauce can be a pain in the ass sometimes. This was my first attempt at making a Duxelle Provencal Sauce and it failed miserably. Yes, it tasted great but the ring around the edge isn’t supposed to be there. My sauce broke because the plate that I served it on was too hot and I didn’t reduce the sauce enough to begin with, ta-da!!!! Equipment: Saute Pan Fish Turner or Tongs Paper towels Ingredients: Fresh trout Clarified […]

Categories: Becoming A Chef: Blogging about Culinary School, Seafood • Tags: Concasse, Cooking Blog, Duxelle, Food Blog, Provencal, Saute, tomato, Trout

Eric Rivera's Cooking Blog

Food, because I just want an excuse to cook.

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