Author Archives: Ben Eberle

Ice Cream

Experiments with the new ice cream maker. Chocolate 3/4 c milk 1/8 c sugar Splash cold brew 1 Tbsp cocoa powder 1 tsp vanilla 1/2 c heavy cream Peppermint 1 cup milk 1/8 cup sugar Just a splash (1/2 tsp) peppermint extract 1/2 c heavy cream 2 drops red food coloring Coconut 1 cup vanilla […]

Greg’s Granola

Better than the expensive and over-sweetened options from the grocery store. Quick to slap together and easy to tailor to your taste. Don’t sleep on Greg and his granola. Ingredients 3 cups rolled oats (Bob’s Red Mill is a good one – the thick stuff) 3 Tablespoons packed light brown sugar 1/2 teaspoon ground cinnamon […]

Calabrian Shrimp And Orzo

Ingredients 10 oz peeled shrimp 4 oz orzo pasta 2 cloves garlic, roughly chopped 1 zucchini, halved lengthwise and sliced crosswise 1 1/2 tsps chili paste (Calabrian if you have it) 2 Tbsps creme fraiche 1 Tbsp capers 1 lemon 1/4 cup grated parmesan cheese Preparation Fill medium pot w/ salted water and bring to […]

Great Grandma’s Rum Cake

Ingredients Cake: 1 package Duncan Hines yellow cake mix 1 package instant vanilla pudding mix (3.4 oz) 4 eggs (room temperature) 1/4 cup vegetable oil 1/2 cup water 1/2 cup rum 1/2 cup chopped pecans Glaze: 1 stick unsalted butter 1 cup sugar 1/4 cup water 1 oz. rum Preparation Preheat oven to 325˚. Prepare […]

Cashew Chicken

Ingredients 2 Tbsp. oyster sauce 1 Tbsp. rice vinegar 1 Tbsp. soy sauce 2 tsp. light brown sugar 3 Tbsp. extra-virgin olive oil, divided into 2 and 1 1/3 cup raw cashews 2 skinless, boneless chicken breasts Kosher salt 1 tsp. cornstarch 12 oz. green beans, trimmed, halved crosswise 1/2 red onion, sliced 1/2″ thick […]

Roasted Broccoli & Fregola Sarda

Ingredients 1 lb broccoli, cut into small florets 1 red onion, thinly sliced 1 Tbsp Za’atar seasoning 2 eggs ⅔ cup fregola sarda pasta 2 Tbsps tahini 1 clove garlic, minced 1 lemon, juiced 1 oz. pecorino romano cheese 3 Tbsps roasted almonds, roughly chopped 1 bunch mint Preparation Preheat oven to 450°. Spread onions […]

Vegetable Grain Bowl

Ingredients 1 lb. Brussels sprouts, halved 12 oz. sweet potatoes, peeled and cut into 3/4-inch cubes (~3 cups) 2 large shallots, peeled and thinly sliced 3 Tbsp. butter, melted 1 Tbsp. curry powder 3 garlic cloves, minced ½ tsp. black pepper 1 ½ cups uncooked pearled farro, rinsed ½ cup plain whole-milk yogurt 1 Tbsp. […]

Chocolate Toffee Cookies

Ingredients ½ cup all purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 lb. bittersweet (not unsweetened) or semisweet chocolate, chopped ½ stick (¼ cup) unsalted butter 1 ¾ cups brown sugar (packed) 4 large eggs 1 Tbsp. vanilla extract 7 ounce chocolate-covered English toffee bars (like Heath), coarsely chopped 1 cup walnuts, toasted […]

Crawfish Boil

Ingredients 1 sack of live crawfish, 35-45 lbs. 1 5 lb. bag of LA Fish Fry Company Crawfish boil powder mix (yellow bag) Pro Boil (black can as of 2025) also good 3 lbs. lemons, halved 3 lbs. onions, halved 2 to 5 lbs. garlic, halved (can sub box of peeled toes, but they will […]

Grilled Chicken Leg Quarters with Lime Dressing

Ingredients 6 garlic cloves, minced 4 tsp kosher salt 1 Tbsp sugar 2 tsp grated lime zest plus 2 tablespoons juice 2 tsp plus 1/4 cup extra-virgin olive oil 1 1/2 tsp ground cumin 1 tsp pepper 1/2 tsp cayenne pepper 4 (10-ounce) chicken leg quarters, trimmed 2 Tbsp chopped fresh cilantro 2 tsp chopped […]