Cooking is getting so much attention in magazines, TV, online in youtube videos as well as blogs. There are entire sites devoted to helping people learn how to cook and how to take their cooking techniques and recipes to the next level. One of the most interesting chefs in Southern California is Chef Eric Crowley.
Chef Eric is trained to be a professional chef and not only does he cook but he teaches people who want to learn to cook at the Culinary Classroom. What’s really fun is to see him in action– on TV, in the classroom or on his own videos.
Chef Eric Crowley on KCal Channel 9:
Chef Eric Demonstrates Easy Recipes using his NEW Spice Blends on the KCAL 9 Mornin from Chef Eric Crowley on Vimeo.
These are the two spices that Chef Eric has created- Sizzle and Smooth
These spices will streamline your cooking and give it that step up in flavor and presentation!
SIZZLE:
Created by Chef Eric Crowley, this is a savory seasoning for the times you want a little sizzle in your dish!
This is his go-to blend to bring some heat and flavor to his meals. Features a hand-crafted blend of twelve spices and herbs dried by Chef Eric himself. Each jar is blended by hand to ensure optimal flavor. Try mixing one tablespoon into every pound of ground meat for a super burger. Rub generously over a filet or rib-eye and grill your perfect steak! Sprinkle on some vegetables and roast in the oven or grill. Put a drop or two of oil on a thick filet of salmon, then rub my sizzle blend over the fish. Roast or grill until done. Sprinkle some onto your next green salad for a little kick! Try it on chicken, beef, pork, shrimp, fish, vegetables; anything you want to be spicy and flavorful.
Ingredients: Thai bird chile, paprika, garlic powder, granulated onions, salt, orange zest, shiitake mushrooms, sage, thyme, oregano, celery root, chile
SMOOTH:
Created by Chef Eric Crowley, this is a savory seasoning for the times you want great flavor without a lot of heat.
Features a hand-crafted blend of seven spices and herbs dried by Chef Eric himself. Each jar is blended by hand to ensure optimal flavor. Try some on boneless chicken breasts, then sauté or grill until done. Rub over a boneless pork loin and roast to your liking. Sprinkle some over your baked potato. Add some to your next rice or pasta dish. Add some to extra virgin olive oil and you have salad dressing. Try it on chicken, beef, pork, shrimp, fish, vegetables; anything you want to be flavorful.
Ingredients: Oregano, garlic powder, thyme, paprika, granulated onions, poblano chile powder, salt
You can purchase them HERE: CulinaryClassroom.com
They are sold as a set for $20- one of each “flavor” !
I have personally used these spices! The SMOOTH is amazing for delicate entrees. The SIZZLE is wonderful to give a dish a bit of kick and pop. I would recommend trying one or the other for a few days/meals and then switch out to other recipes or dishes to try the other spice. A little goes a L O N G way!
Chef Eric’s Savory Seasonings – SIZZLE
How to Video:
Chef Eric’s Sizzling Grilled Chicken Breasts Yield: 4 Servings
Ingredients:
Chicken breasts, boneless — 4 each
Orange, zested and juiced– 2 each
Chef Eric’s Sizzle Spice Blend 2 tablespoons
Method:
1. Cut the chicken breasts in half horizontally, making two thin cutlets. Put the finished chicken into a zip-top bag or a pan and set aside.
2. In a bowl, combine the orange juice, zest and Chef Eric’s Sizzle Spice Blend.
3. Pour the orange juice mixture into the bag with the chicken and seal. Let the chicken marinate in the refrigerator for as long as possible. Overnight is fine.
4. Preheat a grill pan over medium-high heat and spray the pan with vegetable oil. When ready to cook, remove the chicken from the marinade and grill for about three minutes per side, or until the chicken is cooked through.
5. While the chicken is grilling, pour the leftover marinade into a small pan and bring to a boil. Remove from the heat and keep warm to use as a sauce.
6. Serve on a warm plate and garnish with a spoonful of the sauce.
*Tofu steaks, turkey breasts, steak, fish and pork chops are also great with this marinade.
Chef Eric’s Sizzling Oven-Roasted Potatoes Yield: 4 Servings
How to cook Video
Ingredients:
Red bliss potatoes, halved 2 pounds
Olive oil 1 tablespoons
Chef Eric’s Sizzle Spice Blend 2 teaspoons
Salt 1 teaspoon
Method:
1. In a large bowl, combine the olive oil, Chef Eric’s Sizzle Spice Blend and salt.
2. Preheat an oven to 450 degrees. Wash and dry the potatoes. Cut the potatoes into halves and place them into the bowl.
3. Toss the potatoes in the Sizzle mixture, making sure that they are coated in oil. Add more oil, if needed.
4. Arrange the potatoes in a single layer on a baking sheet that has been lined with aluminum foil.
5. Roast until the potatoes are tender, about 45 minutes to an hour.
6. Serve with the Sizzling Chicken Breasts for a delicious meal.
*Pastas and steamed and roasted vegetables would all be great with this recipe.
Chef Eric’s Savory Seasonings, Smooth
Chef Eric’s Smooth-Steamed Salmon Filets with White Wine, Lemon and Dill
How to cook Video:
Ingredients: Yield: 4 Servings
Salmon filet, skinless and boneless 4-6 ounce filets
Chef Eric’s Smooth Spice Blend 2 tablespoons
Lemon, sliced 1 each
White wine 1/2 cup
Dill, chopped fresh 1/4 cup
Dill sprigs, fresh 8 each
Method:
1. Season well with Chef Eric’s Smooth Spice Blend. Coat fish on both sides.
2. In a sauté pan, place the fish, chopped dill, 8 slices of lemon and wine. Add enough water to come up 1/8″ up the side of the fish.
3. Cover the pan with a tight lid and place on high heat. Once the water comes to a boil, lower the heat to medium and poach the fish for about 5 minutes.
4. Turn off the heat and let the pan sit, covered, for another 4-5 minutes, or until the fish flakes with a fork. Remove from the pan and keep warm.
5. Serve on a warm plate. Garnish with dill sprigs and the remaining lemon slices.
*Any type of fish works well with this dish: white fish, halibut or swordfish.
Chef Eric’s Smooth Pasta with Vegetables Yield: 4 Servings
How to cook video:
Ingredients:
Orzo pasta 1 pound
Chef Eric’s Smooth Spice Blend 2 teaspoons
Cooked vegetables 1/2 cup
Olive oil 1/2 cup
Salt 1/2 teaspoon
Pepper 1/4 teaspoon
Method:
1. Cook pasta until al dente.
2. While pasta is cooking, chop the vegetables into small pieces. Place the vegetables into a small bowl. Add the olive oil, Chef Eric’s Smooth Spice Blend, salt and pepper. Stir to mix together.
3. Add the cooked, drained pasta to the vegetable mix. Stir well.
4. Serve on a warm plate with the Smooth-Steamed Salmon for a delicious meal.
*You may use any type of pasta or leftover vegetables for this dish.
*Rice, quinoas, barleys and other grains also work well.
WIN a Sizzle and Smooth Spice Duo from Chef Eric Crowley!
There is nothing better than winning something really fun and interesting. I have the opportunity courtesy of Chef Eric to offer a pair of these spice duos as a prize on this blog. Enter to win this pair (value $20). Tell your friends.
This contest ends on 2/19.
ABOUT THIS CONTEST: READ THIS
For this prize, you must provide a US BASED address only. No PO Boxes or FPO boxes. (sorry!).
It must have a street address. You must provide a primary email address and a phone number.
The package will be mailed PRIORITY via USPS.com. You will be told when the package is picked up and what the tracking number is.
It is not my responsibility for lost, stolen or damaged packages– particularly packages damaged due to weather.
They are packed as best and safely as possible.
Neither Chef Eric nor myself are responsible for any allergies to the ingredients, incorrect use of the spices or any other uses for these products. They are for cooking food. Use them safely, use them wisely.
Winner is responsible for all taxes or other fees.
There is no liability for this product and how you use it by Chef Eric Crowley or myself/LA-Story blog.
Winner is drawn at random by rafflecopter. You must contact me within 48 hours via email to tell me you are the winner and provide the necessary and required information. If you don’t email me within 48 hours of the close of contest, I will select another winner.
Chef Eric Crowley, a seasoned, professional chef and founder, owner, and chef instructor at Chef Eric’s Culinary Classroom in Los Angeles (http://culinaryclassroom.com/) graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the US and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. After gaining a wide range of experience and training, Chef Eric opened the Culinary Classroom in 2003 to share his culinary passion and knowledge, while helping others to develop cooking skills professionally and recreationally. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KTLA 5 Los Angeles, KCAL 9 Los Angeles, NBC Channel 4 Los Angeles, Good Day LA, BET, Los Angeles Times, Los Angeles Business Journal, Total Food Service and many others.
For more information on Chef Eric, visit http://culinaryclassroom.com/.
Thank you to Chef Eric and the Culinary Classroom for these fabulous spices and the ability to have product to give away!
Stevie Wilson,
LA-Story.com
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