2011 Highlights & Favorites
Posted: January 1, 2012 Filed under: Uncategorized | Tags: coal miner, quality pizza, Review Leave a comment »Here are the top posts of 2011. Happy New Year!
The Most Popular Post – Restaurant Quality Pizza – Made at Home. The pizza making tutorial video in this post has been viewed over 24,000 times on YouTube!
The Top Review – Now that’s a “Good Dog” Food Truck
Top Photography – I couldn’t just pick one… Asparagus, Eggs & Pumpernickel Toast (The Picture at the top) & Coal Miner Spaghetti ~ Pasta Carbonara
My Favorite Post of the year – Now that’s a Meatball!
The Wife’s top Pick – Stuffed Cabbage… It’s Good!
Crustless Bacon & Cheese Quiche
Posted: December 29, 2011 Filed under: Baking, Breakfast, Recipes | Tags: bacon, Cheese, Eggs, Quiche 3 Comments »With a change in jobs and a new addition to our family, the last few months have been busy to say the least. I have to confess that my passion for cooking these last few months has been stifled and ordering take out has become more frequent. As we ring in the new year I don’t expect to become any less busy, but I do hope to get back to my passion of cooking and sharing more with you.
When I started Erik Eats a year ago, I told myself that if my mom and a few other family members would read my food blog, it would be a success. Well, I have been more than surprised in this last year by the number of you that have visited my blog, over 1,000 people per month! One of my first posts included a video on how to make restaurant quality pizza at home. To my sheer amazement that one video on YouTube has been viewed over 20,000 times, incredible!
Today I bring you a dish that is easy to make and just perfect for sharing on New Years day for breakfast. Bacon & Cheese Crustless Quiche. What’s even better is that you can make the quiche in advance, and just heat it up in the oven in minutes. While great for breakfast you could eat the quiche at any meal, hot or even cold. Prep is simple and can be done in 10 minute or less. You can serve them hot out of the oven, reheated the next day or freeze them to have on hand.
What you need -
The instructions are for one quiche, but you will have enough eggs & bacon to make 3. (A dozen eggs and precooked bacon usually comes with 12 strips) purchase some additional cheese and pie tins and you could make all three. You could always freeze the remaining 2 in ziplock freezer bags or feed a big group. One quiche will serve 3 – 4 people.
8″ Store bought aluminum pie tin
Precooked bacon – 4 slices diced
4 large Eggs
1 cup of whole Milk
1 8oz Package Shredded Sharp Cheddar Cheese
Black Pepper
Nutmeg
Cooking Spray
Sliced Tomatoes (Optional)
Preheat your oven to 400 degrees fahrenheit. Spay your pie tin with cooking spray.
In a food processor add the 4 eggs. (I crack mine into a bowl first incase any shell decides to jump in). Add a cup of milk and a pinch of black pepper. Blend together for about 20 seconds. This will make the quiche light and airy. Next add the whole package of cheese, blend again for about 5 seconds. Then add the chopped bacon and blend very briefly. You just want to mix it in, if you over blend, the bacon will become chopped to finely. Next pour the entire mixture into your pie tin. If adding sliced tomato lay them over the top. Lightly sprinkle with nutmeg and pop it into the oven for 35 – 40 minutes, until the top becomes golden brown and the center is no longer runny. Once they are done let them rest for 10 – 15 minutes before serving.
*I don’t add any salt, the bacon and cheese makes them plenty salty. If made ahead (or defrosted from the freezer) to reheat place them in the oven for 8 minutes at 375 degrees fahrenheit. From my family to yours, Happy New Year!
“The Family Recipe” Meaty Pasta Sauce
Posted: July 2, 2011 Filed under: Pasta, Recipes | Tags: Family Recipe, Meat Sauce, Pasta, Tomato, Tomato Sauce, Tomatoes 3 Comments »
When I met my wife’s family over twelve years ago and tried their sauce recipe, I knew that I was marrying into the right family. It’s the best tomato based pasta sauce that I have ever eaten. It’s thick, rich and meaty. The ingredients are basic, its seasoned to perfection and cooked slowly. I fell in love with this dish years ago, its contributed to my joy of cooking and my appetite for pasta dishes.
This is one of those dishes that you start on a Saturday morning and the sweet aroma permeates the house all day long while it simmers on the stove. You can make large batches and freeze it or turn it into other meals like… Well I’m not going to tell you since that would be giving away next weeks post. To me and my family this sauce is comfort food, it brings back great memories of family meals of the past. I hope you will find that this recipe transforms your family as it has mine.
“The Family Recipe”
What you will need
3 Tbs Extra Virgin Olive Oil
1 Large Yellow Onion Chopped
6 Cloves of Garlic Chopped
1.25 Lbs Ground Beef (90/10)
1 6oz Can of Tomato Paste
1 28oz Can of Tomato Sauce
1 28oz Can of Whole Tomatoes
1/2 tsp Garlic Powder
1 1/2 Tbs Oregano
3 or 4 Leaves Fresh Basil Julienned (Sliced in strips)
2 tsp Salt
1 tsp Pepper
1 Lb Dried Pasta (I like Spaghetti or Rotini)
In a thick bottomed pot add your olive oil and heat over medium. Once the oil is hot add your chopped onion and cook for 3 minutes. Move the onions to one side of the pot and add your garlic. Let the garlic cook for 1 – 2 minutes, but don’t let it brown (or it will become biter). Mix the onions and garlic togethers. Add a few pinches of salt and pepper, add the oregano and mix together. Move your onions to one side and add the ground beef to the pot. Season the ground beef with salt and pepper. Break the ground beef apart with a wooden spoon and cook until browned. It is okay to mix the onions and garlic in with the ground beef. Once the ground beef is browned, add the tomatoes, sauce and paste. Mix and let the sauce simmer for 2o minutes over low heat. With a potato masher crush the whole tomatoes. Mash them until the sauce becomes smooth. Add the fresh basil. Simmer over low heat for 3 to 4 hours, mixing with a wooden spoon every 30 minutes to make sure the sauce doesn’t burn at the bottom of the pan. Salt and pepper to taste. Serve over pasta and enjoy what my family has enjoyed for half a century.
Perfect Summer Pasta
Posted: June 18, 2011 Filed under: Dinner, Recipes, Summer | Tags: Cherry Tomatoes, Dinner, Garlic, Olive Oil, Pasta, Summer Pasta, Tomatoes 4 Comments »I could eat pasta anytime, any day. I’m a pasta junkie. The good news for me and other pasta junkies is that pasta, and their accompanying sauces are really versatile. There is a combination for every season. A rich meaty bolognese (see here) is great on a cold winters night. With the summer upon us, I’ve got the perfect pasta recipe to share with you. I’ve been making this dish for years, to the joy of family and friends. Made with ripe cherry tomatoes, sweet basil, garlic and olive oil, this dish bursts with flavor. The tomatoes and garlic marinate in the olive oil, making a deliciously light summer sauce.
Inspired by Ina Garten, The Barefoot Contessa -
Perfect Summer Pasta
1lbs Angle Hair Pasta
2 Pints Cherry Tomatoes
5 – 6 Cloves of Garlic, finely chopped
1/2 tsp Red Chili Flakes
15 – 20 Basil Leaves, Julienned
1/4 Cup of Good Quality Extra Virgin Olive Oil
1 Cup Freshly Grated Parmesan Cheese
1 tsp Kosher Salt
Rinse, then slice all of the cherry tomatoes in half. I used a variety of both red and yellow cherry tomatoes. In a bowl top the sliced tomatoes with 1 tsp of kosher salt. This is really important, because the salt pulls the water and flavor out of the tomatoes. This helps to make the sauce extra flavorful.
Add to the bowl, the sweet basil, red chili flakes, and garlic. Pour the olive oil into the bowl and mix all of the ingredients together. Cover the bowl and let the mixture sit for 2 – 4 hours. This allows time for all of the flavors to come together.
The rest is easy. Boil your water and cook the pasta according to directions on the package. Angel Hair pasta usually cooks really fast, in just 3 – 4 minutes. Once the pasta is cooked and strained pour the tomato and olive oil sauce over the top along with the parmesan cheese, toss together. Plate, and top with a little extra parmesan cheese. If you friends and family are like mine, they will be clamoring for seconds, so make plenty.
Now that’s a “Good Dog!” Food Truck
Posted: June 12, 2011 Filed under: Restaurant Reviews, Reviews | Tags: Food Truck, Hotdog, Review, Video 1 Comment »What do you get when you combine a Dachshund, a trained chef, a 1991 diesel bus and boyfriend that grew up in the restaurant industry? You get a food truck cranking out gourmet hot dogs that will make your taste buds dance. Good Dog Food Truck established in early 2011 has all of the ingredients to grow a following of fans and keep them coming back for more.
Molly and Danny owners of Good Dog have been in the food industry for several years and have a passion for serving great quality food. Molly, a trained chef has worked in upscale restaurants here in Houston for the last five years. Restaurants including Reef, you might remember seeing the Executive Chef Bryan, Caswell on the Next Iron Chef.
The concept for the food truck was born out of the idea of making all of their condiments from scratch, including homemade ketchup’s, relish and mustard. Molly jokes that the only thing that they don’t make from scratch is the cheese, which they just might make in the future. The hot dogs and buns are sourced locally here in Texas. To find the perfect hot dog Molly and Danny traveled the state of Texas trying many different dogs. The dog that they chose is quite a “Good Dog!” You can see spices in the hot dog and the taste is much better than a hot dog purchased from your local grocery store. Combine those great hot dogs with condiments made from scratch and fresh combinations like homemade dill pickles, cream cheese and pickled onions… Great taste and a party in your mouth.
They are really going all out to produce great gourmet food served from their truck. Instead of using Phase (artificial butter) to grill their hot dog buns they are using real butter and taking the time to clarify the butter (so that it doesn’t burn on the hot grill). In my experience its the simple basics that if are done right, takes food from good to great. What I saw behind the scenes, was that Good Dog is doing the little things right that make a big difference in terms of taste.
You can find Good Dog Food Truck by following them on Facebook or Twitter, they post a weekly schedule and update their locations daily. You can also visit their website at Gooddogfoodtruck.com ~ Make sure to watch the behind the scenes video above.
Really Quick Naan Pizza
Posted: June 4, 2011 Filed under: Dinner, Recipes | Tags: Dinner, Easy, Fast, Naan, Naan Pizza, Pizza, Pizza Sauce, Quick, quick and easy 4 Comments »Naan Pizza is perfect as an easy mid week dinner or a quick throw it together lunch. Kate and I on occasion order a pizza and a salad to be delivered. This Naan Pizza can be thrown together faster than you can order for delivery.
It’s easy and starts with grilling the Naan on a panini press (or in a frying pan if you don’t have a panini press). Once your Naan is hot and grilled your ready to top your Naan Pizza and broil it for just a few quick minutes to melt the cheese and warm your toppings. It’s that easy!
Heat the Naan on a Panini Press
Top with your favorite toppings
Pepperoni & Provolone Cheese – Sprinkle with Oregano

Broil in the oven until the cheese is melted and begins to turn golden brown
Presto, you’re ready to eat – Could you order delivery that fast?
For sauce you can follow the recipe below or use your favorite jared sauce (you can cheat I won’t tell. Plus it’s faster).
Pizza Sauce -
1 15 oz can of Hunt’s Tomato Sauce
1/2 Can of Hunt’s Tomato Paste (The small 6 oz can)
1/2 tsp Garlic Powder
½ tsp Salt
1 tsp Oregano
Combine all of the ingredients in a bowl. If you have time let the sauce sit for at least half an hour to let the flavors combine.
For cheese – I like to use sliced provolone (Sargento is a good choice).
Don’t forget, Pizza and a salad is a solid combination.
Bobby’s Burger Palace
Posted: May 29, 2011 Filed under: Restaurant Reviews, Reviews | Tags: Bobby Flay, Bobby's Burger Palace, Burgers, Restaurant Review, Video 2 Comments »
Bobby Flay, the King of the chili is a culinary genius. Known for his Southwestern style of cooking and upscale restaurants in New York City (Mesa Grill & Bar American) has “opened Bobby’s Burger Palace to fulfill a longtime dream.” For years Bobby Flay has been putting together unbelievable flavor combinations in his upscale restaurants, and now brings his talent and his innovative flavor combinations to a burger chain with five locations in the Northeast.
While in Philadelphia, PA I was really excited to be able to dine at Bobby’s Burger Palace. When it comes to burgers, I’m pretty picky. So many restaurants serve lousy burgers. That wasn’t the case at Bobby’s Burger Palace. I started out with a Pimento cheese burger, topped with pimento cheese, Cheyenne pepper and bacon. I also ordered a side order of fries which was served with a signature sauce… Classic Bobby Flay. The burger itself was the star as it should be, even with all of the other toppings. The meat was so juicy, perfectly cooked. I enjoyed my first burger so much that I decided to go with only a half of a milk shake for desert and split a second burger with a friend. The first burger was so good, that it just had to be 1 ½ burger kind of night! (The Second Burger was the Santa Fe Burger – topped with jalapenos, crunchy corn chips and queso).
The look and feel of Bobby’s Burger Palace was very comfortable and unique. I was surprised by the age range of the people sitting around me enjoying burgers. There were teenagers, adults with their young kids and even grandparents. The service as expected was top notch, fast and friendly. You order at a register as you enter the restaurant and are given a number to place at your table. Your meal is brought to you at your table and when you are done any plates are taken away promptly. If you are a fan of Bobby Flay and his food you won’t be disappointed in a trip to one of his Burger Palaces.
If you don’t live in the Northeast and just wish you could try his burgers, there is good news for you. Most of the burgers & shakes at Bobby’s Burger Palace are available in his cookbook, Bobby Flay’s Burgers Fries & Shakes. Stay tuned I’m making a few burgers from the cookbook tomorrow and will have a post up with recipes and details soon.
Famous 4th Street Delicatessen {Video}
Posted: May 21, 2011 Filed under: Restaurant Reviews, Reviews | Tags: Alton Brown, Chicken Noodle Soup, Deli, Famous 4th Street Delicatessen, Matzo Balls, Ruben 1 Comment »I first heard of the Famous 4th street delicatessen on the Food Network several months ago. Alton Brown hosted a mini series on some of Americas best food. The 4th street delicatessen was awarded the honor for their Famous Chicken Soup.
When I first walked in, I was instantly transported back to the 1920′s… Minus the TV in the corner. The look and feel of the 4th street Deli was almost breathtaking. It was probably the closest I will get to riding in a time machine. Then I looked at the prices, they were certainly 2011 prices. The prices are a little high, but the portions are insanely large, so by sharing a meal the prices come back into a normal range.
Of course I had to order the Famous Chicken Soup! A delicious chicken soup served with a large matzo ball in the middle. This one bowl of soup will feed a small army, it’s giant. It’s more like a bathtub of soup than a bowl. It will feed at least 4 or 5 people. Don’t think that you could order this soup and finish it yourself (even if it is so good that it would make your Grandmother proud). You will need to bring a few friends along to share. (You might just want to bring your Grandmother too).
I also ordered a Ruben made with corn beef. The sandwich was also huge! I’m not kidding, it was about the size of my head. I was lucky to get half down after eating a few bowls of soup. The Ruben was the best I have ever eaten. The corn beef melted in my mouth, the rye bread was tasty and perfectly crispy.
The giant soup was incredible. The matzo ball was so flavorful and while the soup felt as if it was homemade by my Grandmother, the matzo ball kicked it up to the next level. I have certainly never had chicken soup this good out at a restaurant. My wife’s mother makes a mean chicken noodle soup from scratch, but the delicious matzo ball really made it different.
I was way too full for dessert, but the cases were stocked full of pastries and beautiful cakes that I would have loved to try, but just couldn’t. Even I have a limit to how much I can eat in one sitting. There is always next time.
Famous 4th Street deli – Another top spot in the great food town of Philly. This is one of those places that you need to add to your must visit list.
Note – 4th Street Delicatessen now has two locations. See their website for details.
Houston Food Trucks
Posted: May 15, 2011 Filed under: Dessert, Dinner, Reviews | Tags: Cake Balls, Food Truck, Hotdogs, Houston 3 Comments »Gourmet food trucks are becoming all the rage. Food trucks are popping up (driving up) all across the country. Los Angeles, CA and Austin, TX are already known for their food trucks. Food trucks are on the rise in Houston, TX. Facebook and twitter have revolutionized the food truck industry, allowing food trucks to advertise their locations at a moments notice to thousands of people… for free. With new technology like Square, food truck vendors can except credit cards easily and at a low cost. With twenty of the Houston area food trucks getting together for a food truck festival, Kate and I just had to check it out. We were able to interview a number of the food truck teams to ask them questions about their food and signature dishes, as well as the food truck business.
Houston Area Food Trucks -
For a full list of the participating food trucks click here.
A Philly Cheesesteak Fight! {Video}
Posted: May 14, 2011 Filed under: Dinner, Restaurant Reviews, Reviews | Tags: cheesesteak, Geno's, Geno's Steaks, Jim's Steaks, Pat's, Pat's Steaks, Philly, Philly Cheesesteak 1 Comment »I think we can all agree that the best cheesesteaks are found in the city of Brotherly Love – Philadelphia, PA… Better knowns as Philly. The sandwich itself even has Philly in the name! The big names that everyone has heard of is Pat’s, Geno’s and Jim’s. I set out to evaluate the competition, to see if anyone of these Philly icons makes a better cheesesteak than the others. The cheesesteak fight was on. I visited Geno’s, Pat’s and Jim’s. I also took a poll of just about everyone that would speak to me on the streets of Philly to get local feedback.
I started out asking, “who’s better, Pat’s or Geno’s?” Some liked Pat’s others liked Geno’s. The rivalry between the two is fun and the locals really get into it and take it pretty seriously. Pat’s and Geno’s sit across the street from one another making the rivalry more intense. I started asking the who’s better question and while people love Pat’s and Geno’s they are not the only game in town. A lot of people told me other lesser known sandwich shops, likes Jim’s and Campo’s.
Only spending a week in Philly, I didn’t have time to try them all, but I was able to hit up the big three – Pat’s, Geno’s and Jim’s.
Here’s the break down in the order that I visited them -
Geno’s – Cheesesteak with Onions & Wiz
Geno’s, offers the most flash and pop from a visual perspective of the building. Bright colors and neon signs. I ordered a cheesesteak with onions and wiz. From the time I ordered the sandwich to when I received it, it was lightning fast. The second I had finished paying for the sandwich it was done and in my hand ready to eat. Geno’s steak was the most different from the three locations. They sliced the meat and cooked the whole slices without chopping the steak. Wiz and onions were added to the cheesesteak, it was wrapped in flashy paper and handed to me. The flavor of the steak was great and the bread was perfectly chewy and fresh. It was by far the best looking bread of the group. The average cheesesteak at Gino’s is $9.00
Pat’s - Cheesesteak with Onions & American Cheese
Pat’s is located directly across from Geno’s. Pat’s building looks a little old compared to Gino’s. The building has been in operation since 1930, many years before Geno’s got into the business. At Pat’s, I ordered steak with American cheese and onions. (I should have gone with the wiz!). The bread was very different at Pat’s. It was softer and less dense. The cheesesteak was good, but I found the steak to be a little dry. (maybe if I added wiz that would not have been the case). The speed of service was equal to Geno’s. The pricing was the same.
Jim’s Cheesesteak with Onions & Wiz
Jim’s Steaks is located in a different area, away from Pat’s and Geno’s. Jim’s is located on South street. South street is a very lively area, great for people watching. I was told that the lines at Jim’s can extend out the door and around the corner. This could be an issue if you are in a rush. The service here was the slowest out of the three, but not unreasonable. What I enjoyed about Jim’s is that you order your sandwich downstairs and then there is a seating area upstairs that overlooks South street. The steak was chopped very fine. More fine than even Pat’s, but the meat was incredibly moist! The bread was similar to Pat’s, but less dry. I got my cheesesteak with onions and wiz, it was delicious. The cost of a cheesesteak at Jim’s is about $8.00, a little less than the other guys.
Are you anxiously awaiting for me to declare a winner of this cheesesteak fight? First let me say, if you are in Philly, it’s hard to find a bad cheesesteak. The same isn’t true in most other parts of the country. For example, cheesesteak’s in Houston are pretty terrible, because the bread is just not that good.
The break down -
Geno’s was pretty good, they had the best meat and their bread was very good. They come in at number 2. Pat’s was my least favorite. I found the meat and bread to be a little dry. I found the best overall combination at Jim’s, my favorite of the three. The meat was chopped fine, but very moist. The bread was perfectly soft and chewy.
The bottom line, Philly is a great food town with lots of great cheesesteaks to choose from, I think you’re going to have to come to Philly and find your favorite. The good news is, I have laid the ground work for your mission. Go forth and report back on your findings.
Note – I think it’s pretty clear how I like my cheesesteak, wiz and onions. There are lots of other combinations to choose from. You could try Provolone cheese or add marinara sauce to make a pizza steak. You could even add mushrooms. Yum!
Something to keep in mind – none of these places accept credit cards. Cash only!









































