Eric Feltman

@chefericfeltman

Chef & Culinary Creator | Hospitality Specialist | Restaurant Designer | Artist & Performer Wander the galleries and stacks of my entire archive online at: Be respectful

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Eric Feltman@chefericfeltman· 28d

Blackened Redfish with Cole Slaw and Garlic‑Parm Mashed Potatoes
Yields 4 servings
Ingredients
Blackened Redfish
4 (6‑oz / 170 g) redfish fillets, skin removed
2 tablespoons (30 ml) unsalted butter, melted
1 tablespoon (15 ml) olive oil
Seasoning Blend
1 ½ teaspoons (6 g) paprika
1 teaspoon (4 g) smoked paprika
1 teaspoon (4 g) garlic powder
1 teaspoon (4 g) onion powder
½ teaspoon (2 g) dried thyme
½ teaspoon (2 g) dried oregano
½ teaspoon (2 g) black pepper
½ teaspoon (2 g) white pepper
¼ teaspoon (1 g) cayenne pepper
½ teaspoon (2 g) sea salt
Cole Slaw
3 cups (210 g) shredded green cabbage
½ cup (60 g) shredded carrot
½ cup (60 g) thinly sliced red onion
½ cup (120 ml) mayonnaise
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (12 g) granulated sugar
½ teaspoon (2 g) salt
¼ teaspoon (1 g) black pepper
Garlic‑Parm Mashed Potatoes
2 lbs (900 g) russet potatoes, peeled and cubed
4 tablespoons (60 g) unsalted butter
½ cup (120 ml) whole milk
¼ cup (25 g) grated Parmesan cheese
1 clove garlic, minced and sautéed in butter
½ teaspoon (2 g) salt
¼ teaspoon (1 g) white pepper

Directions
Prepare Blackened Redfish
Combine all seasoning blend ingredients.
Pat fillets dry and brush with melted butter and olive oil.
Coat generously with seasoning on both sides.
Heat a cast‑iron skillet until smoking hot.
Cook fillets 2–3 minutes per side until dark and crisp outside and just opaque inside.
Rest 1 minute before serving.
Sprinkle with fresh parsley.
Make Cole Slaw
Blanch red onion slices in boiling water for 10 seconds; drain and cool.
In a large bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper.
Add cabbage, carrot, and onion; toss to coat.
Chill at least 30 minutes before serving for flavor to meld.
Prepare Garlic‑Parm Mashed Potatoes
Boil potatoes in salted water until tender (about 15 minutes).
Drain and return to pot.
Add butter, milk, garlic, salt, and pepper; mash until smooth.
Fold in Parmesan and adjust seasoning to taste.
Production Notes
Blackening creates a smoky crust that balances the fish’s sweetness.
The brief onion blanch softens sharpness without losing texture.
Mashed potatoes gain depth from sautéed garlic and Parmesan rather than excess cream.

Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
520 kcal
2175 kJ
Total Fat
28 g
28 g
Saturated Fat
12 g
12 g
Cholesterol
115 mg
115 mg
Sodium
640 mg
640 mg
Carbohydrates
32 g
32 g
Protein
38 g
38 g

Tips and Tricks
Use a well‑seasoned cast‑iron skillet for true blackened flavor.
Don’t overcrowd the pan; cook in batches for crisp edges.
Chill slaw before serving to tighten texture.
Warm milk before adding to potatoes for silky consistency.
Substitutions
Redfish: Use catfish or snapper for similar texture.
Parmesan: Try Pecorino Romano for a saltier bite.
Mayonnaise: Replace half with Greek yogurt for lighter slaw.

Eric Feltman@chefericfeltman· 28d

🐟 Blackened redfish seared in a smoky Cajun spice crust, served with creamy garlic‑Parmesan mashed potatoes and a cool, lightly sweet slaw of cabbage, carrot, and red onion; a Southern plate balanced in heat and comfort. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A white plate holding a blackened redfish fillet topped with chopped parsley, accompanied by small bowls of creamy coleslaw and garlic‑Parmesan mashed potatoes, with a glass of dark beverage on a wooden table.

Eric Feltman@chefericfeltman· 28d

Brûléed Rice Pudding with Saké and Spice
Yields 6 servings
Ingredients
Rice Base
½ cup (100 g) pearl rice
½ cup (100 g) Arborio rice
3 cups (720 ml) whole milk
1 cup (240 ml) heavy cream
½ cup (100 g) granulated cane sugar
¼ teaspoon (1 g) salt
1 tablespoon (15 ml) unsalted butter
Custard Blend
2 large eggs
2 egg yolks
½ cup (120 ml) rice saké or dry sherry
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1 g) ground ginger
⅛ teaspoon (0.5 g) mace
¼ teaspoon (1 g) cinnamon
Pinch of nutmeg
Brûlée Finish
3 tablespoons (40 g) raw turbinado sugar

Directions
Cook Rice
In a heavy saucepan, combine pearl and Arborio rice with milk, cream, sugar, salt, and butter.
Simmer over medium‑low heat, stirring often, until rice is tender and mixture thickens  (about 25 minutes).
Remove from heat and cool slightly.
Prepare Custard
In a bowl, whisk eggs, yolks, saké, vanilla, and spices until smooth.
Temper with a ladle of warm rice mixture, then stir custard into the pot.
Return to low heat and cook 5–7 minutes until creamy and thick, without boiling.
Chill and Set
Spoon into serving bowls or ramekins.
Cover and chill at least 2 hours to set the texture.
Brûlée Topping
Sprinkle each portion with raw sugar.
Torch until deep amber and crackling.
Cool 1 minute before serving.
Production Notes
The 50/50 rice blend creates a luxurious texture ; pearls for bite, Arborio for creaminess.
Saké adds floral lift and depth to the custard.
Ginger and mace introduce warmth and complexity without overpowering the vanilla.
Raw sugar brûlée gives a crisp shell and caramel undertone that balances the richness.

Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
420 kcal
1755 kJ
Total Fat
20 g
20 g
Saturated Fat
12 g
12 g
Cholesterol
165 mg
165 mg
Sodium
180 mg
180 mg
Carbohydrates
48 g
48 g
Protein
9 g
9 g

Tips and Tricks
Stir constantly near the end to prevent scorching.
Chill overnight for a denser texture.
Use a kitchen torch for precise caramelization.
Garnish with mint and strawberry for fresh contrast.
Substitutions
Rice saké: Use dry white wine or mirin for a softer note.
Heavy cream: Replace with coconut cream for a floral variation.
Raw sugar: Use demerara for a lighter crunch.

Eric Feltman@chefericfeltman· 28d

🍚 Creamy brûléed rice pudding layered with pearl and Arborio grains for perfect texture. Infused with saké, ginger, and mace, then finished with a crackling raw‑sugar crust; familiar comfort elevated to quiet elegance. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A glass bowl of brûléed rice pudding topped with caramelized raw sugar, garnished with a halved strawberry and mint leaf, set on a lace doily and glass plate over a marble surface.

Eric Feltman@chefericfeltman· 29d

Fried Green Tomatoes with Hot Sauce Mayo
Yields 4 servings
Ingredients
Tomatoes and Coating
4 medium green tomatoes, firm and unripe
1 cup (130 g) all‑purpose flour
½ cup (60 g) fine cornmeal
½ cup (60 g) panko breadcrumbs
1 teaspoon (4 g) sea salt
½ teaspoon (2 g) black pepper
½ teaspoon (2 g) smoked paprika
¼ teaspoon (1 g) garlic powder
2 large eggs
½ cup (120 ml) buttermilk
Vegetable oil for frying
Hot Sauce Mayo
½ cup (120 g) mayonnaise
1 tablespoon (15 ml) Louisiana‑style hot sauce
½ teaspoon (2 ml) lemon juice
Pinch of smoked paprika
Directions
Prepare Tomatoes
Slice tomatoes into ½‑inch (1.3 cm) rounds.
Lay on paper towels; sprinkle lightly with salt and let stand 10 minutes to  draw out moisture.
Pat dry thoroughly.
Set Up Breading Station
In one shallow dish, combine flour, salt, pepper, paprika, and garlic  powder.
In a second, whisk eggs and buttermilk.

In a third, mix cornmeal and panko.
Bread Tomatoes
Dredge each slice in flour mixture, dip in egg wash, then coat in  cornmeal‑panko blend.
Press lightly to adhere crumbs.
Place on a tray and let rest 5 minutes so the coating sets.
Fry
Heat ½ inch (1.3 cm) oil in a heavy skillet to 350 °F (175 °C).
Fry tomatoes in batches 2–3 minutes per side until golden and crisp.
Drain on paper towels.
Make Hot Sauce Mayo
Whisk mayonnaise, hot sauce, lemon juice, and paprika until smooth.
Chill until ready to serve.
Serve
Arrange fried tomatoes on a platter over greens.
Serve warm with hot sauce mayo for dipping.
Production Notes
The flour layer seasons and dries the surface for better crisping.
Cornmeal adds grit and savory depth; panko creates flaky texture.
Buttermilk and egg bind the coating and add tang.
Salt draws moisture from the tomatoes so they stay firm inside the crust.

Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
310 kcal
1295 kJ
Total Fat
22 g
22 g
Saturated Fat
3 g
3 g
Cholesterol
85 mg
85 mg
Sodium
480 mg
480 mg
Carbohydrates
22 g
22 g
Protein
6 g
6 g

Tips and Tricks
Keep oil temperature steady for even browning.
Use firm green tomatoes only, ripe ones turn mushy.
Rest breaded slices before frying to prevent flaking.
Serve immediately for maximum crunch.
Substitutions
Cornmeal: Use fine semolina for extra crispness.
Buttermilk: Mix ½ cup milk + 1 teaspoon vinegar.
Hot Sauce: Use chipotle or sriracha for smokier heat.

Eric Feltman@chefericfeltman· 29d

🍅 Crisp, golden fried green tomatoes with a flaky, seasoned crust and firm, tangy centers. Served warm with a creamy hot‑sauce mayo that layers heat and richness over every bite; Southern comfort with a kick. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe #Appetizer Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A white plate holding five breaded, golden‑brown fried green tomato slices arranged on mixed greens beside a small black cup of orange‑colored hot‑sauce mayonnaise for dipping.

Eric Feltman@chefericfeltman· Jul 12

Bacon‑Tomato‑Spinach Quiche
Yields 6 servings
Ingredients
Press‑In Pie Crust
1 ½ cups (195 g) all‑purpose flour
½ teaspoon (2 g) salt
1 tablespoon (12 g) granulated cane sugar
½ cup (115 g) unsalted butter, melted
2 tablespoons (30 ml) cold water
Quiche Filling
6 slices (180 g) thick‑cut bacon, cooked and chopped
1 cup (150 g) oil-packed, sundried tomato, dried and chopped
1 cup (30 g) fresh baby spinach, stemmed and chopped
2 tablespoons (6 g) chives, minced
1 cup (110 g) shredded Colby
½ cup (50 g) shredded Emmenthaler
½ cup (120 g) ricotta
4 large eggs
1 cup (240 ml) whole milk
¼ teaspoon (1 g) nutmeg
Pinch of cayenne
½ teaspoon (2 g) salt
¼ teaspoon (1 g) black pepper
Directions
Make Press‑In Pie Crust
Preheat oven to 375 °F (190 °C).
In a bowl, combine flour, salt, and sugar.
Add melted butter and water; mix until a soft dough forms.
Press dough evenly into a 9‑inch pie pan, working up the sides.

Dock bottom with a fork.
Par‑bake 10 minutes; cool slightly.
Prepare Quiche Filling
In a large bowl, whisk eggs, milk, nutmeg, cayenne, salt, and pepper.
Add bacon, tomato, spinach, chives, Colby, Emmenthaler, and ricotta.
Fold gently to combine.
Bake Quiche
Pour filling into par‑baked crust.
Bake at 375 °F (190 °C) for 35–40 minutes until center is set.
Cool 10 minutes before slicing.
Production Notes
The press‑in crust bakes crisp and tender without rolling.
Ricotta adds creaminess and body.
Colby and Emmenthaler provide melt and nutty depth.
Nutmeg and cayenne enhance the custard’s warmth.
Tomatoes must be well‑drained and dried to avoid sogginess.

Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
460 kcal
1925 kJ
Total Fat
32 g
32 g
Saturated Fat
15 g
15 g
Cholesterol
155 mg
155 mg
Sodium
620 mg
620 mg
Carbohydrates
22 g
22 g
Protein
20 g
20 g

Tips and Tricks
Drain tomatoes well to prevent a wet custard.
Press crust firmly up the sides to avoid slumping.
Let quiche rest for clean slices.
Add a splash of cream for extra richness.
Substitutions
Colby: Use Monterey Jack or mild cheddar.
Emmenthaler: Use Gruyère for stronger nutty flavor.
Ricotta: Use cottage cheese blended smooth.
Spinach: Use Swiss chard or kale, finely chopped.

Eric Feltman@chefericfeltman· Jul 12

🥚 A hearty quiche loaded with bacon, tomato, spinach, chives, Colby, Emmenthaler, and ricotta in a crisp press‑in crust. Warm spices and a hint of cayenne give this savory pie depth, richness, and a perfect café‑style finish. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe Click for recipe 🍽️🍜👨‍🍳🐝🦋

A golden quiche baked in a pie pan, showing a browned top with visible bits of bacon, tomato, spinach, and melted cheese. The crust is lightly crisped around the edges, and the filling looks rich and custardy.

Eric Feltman@chefericfeltman· Jul 11

Carrot‑Ginger Toffee Cake with Cream Cheese Ice Cream
Yields 6 servings
Ingredients
Carrot‑Ginger Cake
1 cup (130 g) all‑purpose flour
½ teaspoon (2 g) baking powder
½ teaspoon (2 g) baking soda
½ teaspoon (2 g) salt
1 teaspoon (3 g) ground ginger
½ teaspoon (2 g) ground cinnamon
¼ teaspoon (1 g) nutmeg
½ cup (100 g) dark brown sugar
¼ cup (60 ml) unsulphered molasses
½ cup (115 g) unsalted butter, melted
2 large eggs
1 cup (120 g) finely grated carrot
2 tablespoons (30 ml) fresh ginger juice or 1 tablespoon (15 g) grated fresh ginger
¼ cup (60 ml) whole milk
Toffee Sauce
½ cup (100 g) dark brown sugar
¼ cup (60 ml) heavy cream
¼ cup (60 g) unsalted butter
1 tablespoon (15 ml) dark rum or vanilla extract
Pinch of salt
No‑Churn Cream Cheese Ice Cream
4 oz (115 g) cream cheese, softened
1 cup (240 ml) heavy cream
½ cup (120 ml) sweetened condensed milk
1 teaspoon (5 ml) vanilla extract
Pinch of salt
Gingersnap Crumb
6 gingersnap cookies, crushed (about ½ cup / 60 g)
1 tablespoon (15 g) melted butter

Directions
Make Carrot‑Ginger Cake
Preheat oven to 350 °F (175 °C). Grease six ramekins or muffin cups.
Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
In another bowl, combine brown sugar, molasses, melted butter, and eggs until smooth.
Stir in carrot, ginger, and milk.
Fold dry ingredients into wet mixture until just combined.
Divide batter among ramekins and bake 20–25 minutes until a toothpick comes out clean.
Cool slightly before unmolding.
Prepare Toffee Sauce
Combine brown sugar, cream, and butter in a small saucepan.
Simmer over medium heat for 5 minutes until thickened.
Stir in rum or vanilla and salt. Keep warm.
Make No‑Churn Cream Cheese Ice Cream
Beat cream cheese until smooth.
Add condensed milk, vanilla, and salt; mix well.
Whip heavy cream to soft peaks and fold into cream cheese mixture.
Freeze in a covered container for at least 6 hours until firm.
Prepare Gingersnap Crumb
Mix crushed gingersnaps with melted butter and toast in a skillet over medium heat for  2 minutes until fragrant. 
Cool before using.

Assemble Dessert
Place warm cake on plate, spoon toffee sauce over top, add a scoop of cream cheese  ice cream, and sprinkle gingersnap crumb around. 
Drizzle extra toffee if desired.
Production Notes
The cake’s moist texture comes from molasses and carrot fiber, while fresh ginger  adds aromatic heat.
Cream cheese ice cream balances sweetness with tang.
Gingersnap crumb adds crunch and spice contrast.
Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
520 kcal
2175 kJ
Total Fat
28 g
28 g
Saturated Fat
16 g
16 g
Cholesterol
110 mg
110 mg
Sodium
310 mg
310 mg
Carbohydrates
58 g
58 g
Protein
6 g
6 g

Tips and Tricks
Use fresh ginger juice for a cleaner, brighter heat.
Serve cake warm so toffee melts into crumb.
Chill ice cream base overnight for silkier texture.
Add a pinch of sea salt to toffee for balance.
Substitutions
Molasses: Use dark cane syrup for lighter sweetness.
Cream Cheese: Replace with mascarpone for richer flavor.
Gingersnap Crumb: Try speculoos or graham crackers for variation.
Toffee Sauce: Add espresso for a bittersweet edge.

Eric Feltman@chefericfeltman· Jul 11

🥕 Warm carrot‑ginger toffee cake drenched in buttery caramel sauce, paired with tangy cream cheese ice cream and gingersnap crumb. A rich dessert that balances heat, sweetness, and cool cream in perfect harmony. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe Click for recipe 🍽️🍜👨‍🍳🐝🦋

A small round carrot‑ginger cake topped with glossy toffee sauce sits beside a scoop of cream cheese ice cream drizzled with caramel. Crushed gingersnap crumbs surround the dessert on a white plate.

Eric Feltman@chefericfeltman· Jul 11

Cheesy Collards Dip
Yields 6 servings
Ingredients
Collards Base
1 lb (450 g) collard greens, stemmed and chopped
1 small ham hock (about 8 oz / 225 g)
1 small onion, chopped (about ½ cup / 80 g)
2 cloves garlic, minced
2 tablespoons (30 ml) apple cider vinegar
½ teaspoon (2 g) black pepper
¼ teaspoon (1 g) red pepper flakes
2 cups (480 ml) water
Cheese Blend
1 cup (120 g) shredded sharp cheddar
½ cup (60 g) grated Parmesan
½ cup (120 ml) cream cheese, softened
½ cup (120 ml) mayonnaise
¼ cup (60 ml) sour cream
½ teaspoon (2 g) smoked paprika
Toasts
1 baguette, thinly sliced on bias
3 tablespoons (45 ml) olive oil
½ teaspoon (2 g) sea salt
¼ teaspoon (1 g) black pepper

Directions
Prepare Collards
In a large pot, combine collards, ham hock, onion, garlic, vinegar, pepper,  red pepper flakes, and water.
Simmer covered for 45 minutes until collards are tender and flavorful.
Remove ham hock; discard bone and fat, chop meat finely.
Drain collards well and chop coarsely. Reserve ½ cup (120 ml) of the cooking  liquor for moisture.
Make Cheese Mixture
In a bowl, combine cheddar, Parmesan, cream cheese, mayonnaise, sour cream,  and paprika.
Fold in chopped collards and ham hock meat.
Add a splash of reserved liquor if mixture seems too thick.
Spoon into a baking dish and bake at 375 °F (190 °C) for 20–25 minutes until bubbly  and golden on top.
Prepare Toasts
Arrange baguette slices on a sheet pan.
Brush with olive oil and sprinkle with salt and pepper.
Bake at 375 °F (190 °C) for 8–10 minutes until crisp and lightly golden.
Serve warm alongside dip.
Production Notes
The collards should taste deeply seasoned and savory before mixing with cheese.
The ham hock adds authentic smoky depth, while apple cider vinegar balances the richness.
The cheese blend creates a creamy, unctuous texture that contrasts beautifully with  crisp toasts.

Eric Feltman@chefericfeltman· Jul 11

🥬 A bubbling crock of cheesy collards dip, golden and crisp on top, served with toasted baguette slices brushed in olive oil. Smoky hamhock and vinegar‑seasoned greens give this Southern classic a rich, savory depth. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A small dish of baked cheesy collards dip with a browned, bubbly crust sits beside several crisp baguette toasts on a wooden board. The dip appears creamy and golden, paired with rustic bread for dipping.

Eric Feltman@chefericfeltman· Jul 10

Black Rum Banana Bread
Yields 8 servings
Ingredients
Banana Bread Base
2 cups (250 g) all‑purpose flour
1 teaspoon (5 g) baking soda
½ teaspoon (2 g) salt
1 teaspoon (3 g) ground cinnamon
½ cup (115 g) unsalted butter, softened
½ cup (100 g) dark brown sugar
¼ cup (80 g) unsulphured molasses
2 large eggs
¼ cup (60 ml) dark rum (preferably black rum)
3 very ripe bananas, mashed (about 1 cup / 240 ml)
1 teaspoon (5 ml) vanilla extract
Serving Butter
½ cup (115 g) unsalted butter, whipped
½ teaspoon (2 g) sea salt flakes or to taste
Directions
Prepare Banana Bread
Preheat oven to 350 °F (175 °C). Grease a 9 × 5 in (23 × 13 cm) loaf pan.
Whisk flour, baking soda, salt, and cinnamon in a bowl.
In a separate bowl, cream butter, brown sugar, and molasses until smooth.
Beat in eggs, rum, mashed bananas, and vanilla until well combined.
Fold dry ingredients into wet mixture just until combined.
Pour into pan and bake 55–60 minutes until a toothpick comes out clean.
Cool 10 minutes in pan, then transfer to rack to cool completely.

Serve and Toast
Slice bread thickly.
Butter‑grill each side in a hot skillet until crisp and caramelized.
Serve warm with whipped salted butter and optional sea salt flakes.
Production Notes
Molasses and dark rum create a deep mahogany color and savory‑sweet aroma.
The texture should be dense yet moist, with a slightly sticky crumb that toasts beautifully.
Butter‑grilling enhances the caramel notes and adds a crisp edge.
Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
360 kcal
1510 kJ
Total Fat
16 g
16 g
Saturated Fat
9 g
9 g
Cholesterol
85 mg
85 mg
Sodium
260 mg
260 mg
Carbohydrates
48 g
48 g
Protein
5 g
5 g

Eric Feltman@chefericfeltman· Jul 10

🍌 Dark, aromatic banana bread infused with black rum and molasses, grilled in butter until crisp at the edges. Dense yet moist, it carries a savory sweetness. Perfect with whipped butter and flaky salt. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

Two thick slices of dark banana bread rest on a wooden board beside a small dish of whipped salted butter. The bread appears moist and dense with a caramelized crust, evoking rich rum and molasses aroma.

Eric Feltman@chefericfeltman· Jul 10

Underground Burger
Yields 2 servings
Ingredients
Beef Patties
1 lb (450 g) ground beef blend of brisket, short rib, and sirloin (80/20 fat ratio)
½ teaspoon (2 g) salt
½ teaspoon (2 g) black pepper
½ teaspoon (2 g) smoked paprika
1 tablespoon (15 ml) Worcestershire sauce
Toppings
6 slices thick‑cut bacon, cooked until crisp
4 oz (115 g) medium cheddar cheese, sliced or shredded
½ cup (80 g) sautéed onions
2 fried eggs with runny yolks
2 tablespoons (30 ml) signature sauce (see below)
Signature Sauce
½ cup (120 ml) ketchup or chili sauce
2 tablespoons (30 ml) Worcestershire sauce
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) tamarind paste or HP/A1 sauce
1 tablespoon (15 g) brown sugar
1 teaspoon (5 ml) apple cider vinegar
½ teaspoon (2 g) garlic powder
½ teaspoon (2 g) onion powder
¼ teaspoon (1 g) black pepper
Optional: pinch of anchovy paste or miso for extra umami
Buns and Garnish
2 crusty burger buns (5 in / 13 cm diameter), soft inside yet sturdy outside
Recommended commercial options: Pretzilla Brioche Burger Buns,  La Brea Telera Rolls, or Martin’s Big Mart Sandwich Rolls
4 tomato slices
4 lettuce leaves
4 red onion rings
8 pickle chips

Directions
Prepare Signature Sauce
Combine all sauce ingredients in a small saucepan.
Simmer over medium heat for 10 minutes until thickened and reduced by about ⅓.
Cool slightly before using.
Form and Cook Patties
Divide beef into two 8 oz (225 g) patties.
Season with salt, pepper, and paprika.
Grill or pan‑sear over medium‑high heat for 4–5 minutes per side until crust forms.
Top each with cheddar and let melt.
Assemble Burger
Toast buns lightly on the grill.
Layer bottom bun with lettuce, tomato, and pickle chips.
Add cheese‑topped patty, bacon, sautéed onion, and second patty.
Spoon steak chili sauce over top.
Crown with two fried eggs and finish with the top bun.
Serve with kettle chips for a shareable challenge.
Production Notes
The brisket‑short rib‑sirloin blend creates a juicy texture that holds under the weight of  the toppings.
The reduced steak chili sauce adds sweet‑savory depth and tamarind bite reminiscent  of HP or A1.
A crusty bun is essential to support the mass without collapse.

Eric Feltman@chefericfeltman· Jul 10

🍔 A towering burger stacked with double beef, cheddar, bacon, and runny eggs, dripping with rich steak‑chili sauce. Crisp kettle chips, pickles, and onion rings complete the plate built for sharing, or daring. #TheOutpost #Cooking #Cooksky #Foodsky #Sandwich #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A large burger with two beef patties, melted cheddar, bacon, and two sunny‑side‑up eggs on a toasted bun. Served on a plate with kettle chips, sliced red onion, tomato, lettuce, and pickle chips.

Eric Feltman@chefericfeltman· Jul 9

Espresso Crinkle Cookies
Yields 12 cookies
Ingredients
Cookie Base
1 cup (225 g) unsalted butter, softened
1 ¾ cups (350 g) cane sugar
2 large eggs
2 tablespoons (30 ml) strong brewed espresso or 1 ½ teaspoons (5 g) espresso powder  dissolved in 1 tablespoon hot water
1 teaspoon (5 ml) vanilla extract
1 cup (120 g) unsweetened cocoa powder
2 cups (250 g) all‑purpose flour
2 teaspoons (8 g) baking powder
½ teaspoon (2 g) salt
½ cup (60 g) powdered sugar for rolling
Directions
Prepare Cookie Dough
Cream butter and sugar until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each.
Stir in espresso and vanilla.
Sift together cocoa, flour, baking powder, and salt; add to wet mixture and mix until just  combined.
Cover and chill for at least 2 hours to firm the dough and develop moisture balance.
Shape and Bake
Preheat oven to 350 °F (175 °C).
Scoop 4 oz (115 g) portions and roll into balls.
Coat each ball generously in powdered sugar.

Place on parchment‑lined sheet pan with ample space between cookies.
Bake 12–14 minutes until edges are set and centers still soft.
Cool on pan 5 minutes, then transfer to rack to finish setting.
Production Notes
The espresso intensifies the chocolate and creates a saliva‑triggering moistness when  bitten.
Chilling the dough ensures a crisp shell and chewy center.
The powdered sugar cracks naturally as the cookie expands, forming the distinctive rock‑like surface.
For extra depth, add ½ teaspoon (2 g) fine sea salt on top before baking.
Nutritional Information  approximate per cookie
Nutrient
US (American)
EU (European)
Calories
310 kcal
1300 kJ
Total Fat
14 g
14 g
Saturated Fat
8 g
8 g
Cholesterol
65 mg
65 mg
Sodium
180 mg
180 mg
Carbohydrates
42 g
42 g
Protein
5 g
5 g

Tips and Tricks
Use dark Dutch‑process cocoa for a richer color and bitterness.
Replace espresso with strong cold brew for a smoother flavor.
Store in an airtight container to keep the interior moist and chewy.
Reheat briefly at 300 °F (150 °C) for 2 minutes to restore crisp edges.
Substitutions
Butter: Use coconut oil for a lighter crisp; reduce sugar by 2 tablespoons to balance  sweetness.
Espresso: Replace with 2 tablespoons dark roast coffee concentrate or 1 tablespoon  instant coffee granules.
Flour: Use 1 ¾ cups (210 g) all‑purpose plus ¼ cup (30 g) almond flour for extra chew.
Powdered Sugar: Swap for granulated sugar to create a rougher crust and less sweet finish.
Gluten-Free Swap
Base blend
2 cups (250 g) gluten‑free all‑purpose blend with xanthan gum
Choose a blend that already includes a binder; if not, add ½ teaspoon (2 g) xanthan gum.
Moisture
+ 1 tablespoon (15 ml) milk or espresso
GF flours absorb more liquid; this keeps the center lush.
Fat
+ 1 tablespoon (15 g)  butter
Helps crisp the edges while keeping the chew.
Rest time
Chill 3 hours
Extra hydration time lets starches soften and mimic gluten’s elasticity.

Eric Feltman@chefericfeltman· Jul 9

🍪 A crisp‑edged espresso cookie that breaks into a rich, moist center, releasing a deep coffee aroma. Dark, craggy, and bold, it’s a 4‑ounce plate‑filler built to satisfy any espresso lover’s craving. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A large, dark espresso cookie with a crinkled, rock‑like surface sits on a white plate. The exterior looks crisp, while the interior appears soft and moist, suggesting a chewy, coffee‑rich bite.

Eric Feltman@chefericfeltman· Jul 9

Peanut Butter Pudding
Yields 6 servings
Ingredients
Peanut Butter Pudding
2 cups (480 ml) whole milk
½ cup (120 ml) heavy cream
½ cup (130 g) smooth peanut butter
½ cup (100 g) cane sugar
3 tablespoons (25 g) cornstarch
¼ teaspoon (1 g) salt
3 large egg yolks
1 teaspoon (5 ml) vanilla extract
Toasted Marshmallow Topping
1 cup (100 g) mini marshmallows
½ cup (120 ml) heavy cream
¼ cup (30 g) powdered sugar
½ teaspoon (2 ml) vanilla extract
Edible Sugar Cookie Dough
½ cup (115 g) unsalted butter, softened
½ cup (100 g) cane sugar
¼ cup (55 g) light brown sugar
1 teaspoon (5 ml) vanilla extract
¼ teaspoon (1 g) salt
1 ¼ cups (150 g) heat‑treated flour (see note)
1 tablespoon (15 ml) milk; just enough to bind
Optional: ¼ cup (45 g) mini chips or toffee bits

Directions
Prepare Peanut Butter Pudding
Whisk sugar, cornstarch, salt, and egg yolks in a medium saucepan.
Gradually add milk and cream; whisk until smooth.
Cook over medium heat, stirring constantly, until thick and bubbling (about 5 minutes).
Remove from heat; whisk in peanut butter and vanilla until silky.
Pour into a bowl; press plastic wrap directly on the surface to prevent skin. Cool completely.
Make  Marshmallow Topping
Place mini marshmallows, heavy cream, powdered sugar, and vanilla in a small saucepan.
Warm over low heat, stirring constantly, until the marshmallows fully melt into a smooth, glossy cream.
Remove from heat and let cool until thick enough to spoon but still spreadable.
Spoon onto the chilled pudding in the glass, then torch the surface lightly until deep golden with toasted peaks.
Prepare Edible Sugar Cookie Dough
Cream butter and both sugars until light.
Add vanilla and salt; mix well.
Stir in heat‑treated flour and milk until soft and dough‑like.
Fold in chips or toffee bits if using.
Chill briefly for easy scooping.
(To heat‑treat flour: spread on a baking sheet and bake at 350 °F / 175 °C for 5 minutes to  kill bacteria.)

Assembly and Plating
Spoon a layer of peanut butter pudding into a low glass or round rocks glass.
Nestle two small scoops of cookie dough into the pudding so they peek above the surface.
Spread a thick layer of toasted marshmallow topping over the top, letting it cascade slightly down the sides.
Finish with a light dusting of crumbled cookie dough or toasted graham crumbs for texture.
Serve in a glass set on a small plate lined with decorative paper or handwritten notes for contrast, as shown in the image.
Production Notes
The pudding’s fat content balances the sweetness of the marshmallow topping.
Toasting the marshmallows before whipping adds a caramelized depth that keeps the dessert from feeling cloying.
The cookie dough should be soft but not sticky, chill briefly for clean scoops.
Serve cold or slightly cool to preserve structure and contrast between layers.
Nutritional Information  approximate per serving
Nutrient
US (American)
EU (European)
Calories
420 kcal
1750 kJ
Total Fat
24 g
24 g
Saturated Fat
12 g
12 g
Cholesterol
95 mg
95 mg
Sodium
220 mg
220 mg
Carbohydrates
46 g
46 g
Protein
8 g
8 g

Eric Feltman@chefericfeltman· Jul 9

🥜 Peanut butter pudding layered under a glossy toasted marshmallow cream, rich and silky with a deep nutty warmth. Soft, cool, and lush beneath the caramelized top, it delivers a smooth, comforting spoonful with every bite. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A glass filled with peanut butter pudding topped with a thick, toasted marshmallow layer. The surface is golden and glossy, with soft peaks, sitting on a small plate lined with decorative paper.

Eric Feltman@chefericfeltman· Jul 8

🐸 Help an old chef out, if you can. My political comic strip, The Muckmire, posts once a day at 09:00 UTC‑5. It’s free, no cost at all. No spam, no floods; just one daily strip to make you laugh at what usually makes you grimace. Thanks. 🍽️🍜👨‍🍳🐝🦋 @themuckmire.bsky.social Hootenanny o’ Hogwash

Eric Feltman@chefericfeltman· Jul 7

Milk Bread Bun with Coconut Custard
Yields 8 buns
Ingredients
Milk Bread Dough
3 cups (375 g) all‑purpose flour
¼ cup (50 g) cane sugar
1 teaspoon (3 g) salt
2 teaspoons (6 g) instant yeast
1 cup (240 ml) warm milk
1 large egg
4 tablespoons (55 g) unsalted butter, softened
Kaya Coconut Custard
1 cup (240 ml) coconut milk
½ cup (100 g) cane sugar
3 large egg yolks
1 whole egg
1 teaspoon (5 ml) vanilla
¼ teaspoon (1 g) salt
Egg Wash
1 egg
1 tablespoon water
Sweetened Coconut Coating
½ cup (40 g) fine unsweetened coconut flakes
2 tablespoons (15 g) powdered sugar
Directions
Prepare Milk Bread Dough
Combine flour, sugar, salt, and yeast in a large bowl.
Add warm milk and egg; mix until a rough dough forms.

Add softened butter and knead until smooth and elastic, 8–10 minutes.
Cover and let rise until doubled, about 1 hour.
Make Coconut Custard
Whisk coconut milk, sugar, egg yolks, whole egg, vanilla, and salt in a small saucepan.
Cook over low heat, stirring constantly, until thickened to a soft curd.
Remove from heat; cool completely before using.
Assemble Buns
Divide dough into 8 equal pieces; shape each into a ball.
Flatten each ball, spoon 1 tablespoon of custard into the center, and pinch closed.
Place seam‑side down on a lined sheet pan; cover and let rise 30–40 minutes.
Bake
Brush tops with egg wash.
Bake at 375 °F (190 °C) for 14–16 minutes until golden.
Cool slightly before coating.
Coat with Sweetened Coconut
Combine ½ cup (40 g) fine unsweetened coconut flakes with 2 tablespoons (15 g)  powdered sugar.
Toss to blend, then press through a fine sieve to remove excess sugar while retaining  a light sweetness.
While buns are still slightly warm, roll tops and sides in the sweetened coconut to coat  evenly.
Allow to cool completely so the flakes adhere and form a soft, snow‑like finish.
Production Notes
The milk bread base keeps the bun soft and pillowy.
Coconut‑rich custard center adds warmth, sweetness, and nostalgia.
Sealing the dough well prevents leaks and keeps the custard lush inside.

Eric Feltman@chefericfeltman· Jul 7

🥥 Golden milk bread bun with a soft coconut custard center, finished with a fine dusting of sweetened coconut flakes. A comfort pastry that balances richness, warmth, and delicate sweetness. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A round, golden‑brown bun with a shallow center filled with coconut custard, its surface evenly coated in fine sweetened coconut flakes. The pastry rests on parchment paper, showing crisp edges and a soft crumb.

Eric Feltman@chefericfeltman· Jul 7

Battered Shoestring Zucchini Fries
Yields 4 servings
Ingredients
Zucchini Fries
2 medium zucchini (about 450 g), cut into thin shoestrings
1 cup (125 g) all‑purpose flour
½ cup (60 g) cornmeal
1 tablespoon (12 g) sugar
1 teaspoon (3 g) salt
1 teaspoon (2 g) black pepper
½ teaspoon (1 g) paprika
¼ teaspoon (0.5 g) cayenne pepper
1 cup (240 ml) cold buttermilk
Vegetable oil for frying
Remoulade
½ cup (120 ml) mayonnaise
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 g) capers, finely chopped
1 tablespoon (15 g) cornichons or pickles, finely chopped
1 tablespoon (5 g) parsley, minced
1 teaspoon (2 g) tarragon, minced
1 small clove garlic, minced
Salt and pepper to taste
Finish
1 tablespoon (5 g) chopped chives

Directions
Prepare Zucchini Fries
Slice zucchini into thin shoestrings about ⅛ inch (3 mm) thick.
Whisk flour, cornmeal, sugar, salt, black pepper, paprika, and cayenne in a bowl.
Pour buttermilk into a separate bowl. Dip zucchini strips in buttermilk, then toss in  flour  mixture until lightly coated.
Heat oil to 350 °F (175 °C). Fry in small batches for 2–3 minutes until golden and crisp.
Drain on paper towels and season lightly with salt while hot.
Make Remoulade
Combine mayonnaise, mustard, lemon juice, capers, cornichons, parsley, tarragon,  and  garlic in a small bowl.
Mix until smooth and balanced; season to taste with salt and pepper.
Chill until ready to serve.
Finish and Serve
Arrange zucchini fries in a shallow bowl or basket.
Dust with chopped chives for freshness.
Serve with remoulade on the side for dipping.
Production Notes
The batter mimics the sweet‑savory balance of classic curly fries with a touch of black  pepper heat.
Fine chopping of capers and herbs keeps the remoulade smooth and proportionate to  the  thin fries.
Frying in small batches ensures crispness and prevents steaming.

Eric Feltman@chefericfeltman· Jul 7

🥒 Crisp shoestring zucchini fries dusted with chives, served with a smooth remoulade. The batter carries sweet and peppery heat, echoing the balance of classic curly fries. Enjoy them as a savory appetizer or side. #TheOutpost #Cooking #Cooksky #Foodsky #Recipe Click here for recipe 🍽️🍜👨‍🍳🐝🦋

A bowl of thin, golden‑fried zucchini shoestrings topped with chopped chives, resting on parchment with handwritten notes. A small dish of creamy remoulade sits beside them on a wooden table.

Eric Feltman@chefericfeltman· Jul 6

Hot Cane‑Glazed Chicken Biscuits
Yields 6 sandwiches
Ingredients
Chicken Brine
1 lb (450 g) boneless skinless chicken thighs
2 cups (480 ml) cold water
2 tablespoons (30 g) kosher salt
1 tablespoon (15 g) cane sugar
1 teaspoon (5 ml) Louisiana hot sauce
Crisp Coating
1 cup (125 g) all‑purpose flour
½ cup (60 g) cornstarch
1 teaspoon (5 g) baking powder
1 teaspoon (5 g) salt
1 teaspoon (3 g) gochugaru (Korean chili flakes)
1 cup (240 ml) cold sparkling water
Oil for frying
Hot Cane Syrup Butter Glaze
¼ cup (60 ml) cane syrup
¼ cup (60 g) unsalted butter
1 tablespoon (15 ml) hot sauce
½ teaspoon (2 g) smoked paprika
Square Southern Biscuits
2 cups (250 g) all‑purpose flour
1 tablespoon (15 g) baking powder
½ teaspoon (3 g) salt
½ cup (115 g) cold unsalted butter, cubed
¾ cup (180 ml) cold buttermilk
Directions
Brine Chicken
Whisk salt, sugar, and hot sauce into cold water.

Add chicken thighs and refrigerate 30–45 minutes. 
Drain and pat dry.
Prepare Coating
Whisk flour, cornstarch, baking powder, salt, and gochugaru. 
Add sparkling water and stir just until combined. 
Dip chicken into batter and fry at 350 °F (175 °C) until deep golden and  crisp,  about 5–6 minutes. 
Drain on rack.
Make Glaze
Melt butter and stir in cane syrup, hot sauce, and paprika. 
Brush over hot fried chicken to coat and let drip slightly.
Bake Biscuits
Preheat oven to 425 °F (220 °C). 
Cut butter into flour, baking powder, and salt until pea‑sized. 
Add buttermilk and mix just to combine. 
Press into a square about ¾ inch (2 cm) thick. 
Cut into large squares and place close together on a sheet pan so edges  just touch. 
Bake 15–18 minutes until browned on all sides with a pale centerline.
Serve
Split biscuits and layer with glazed chicken. 
Add pickled onions, cucumber, watermelon rind, or okra if desired. 
Serve warm with extra cane syrup for drizzling.
Production Notes
Brining keeps the thighs juicy and tender.
Sparkling water creates a crisp shell that stays crunchy under butter and  syrup.
Square biscuits brown on all four sides for texture contrast.

The glaze balances heat and sweet without overpowering the chicken.
Nutritional Information Approximate per serving
Nutrient
US (American)
EU (European)
Calories
520 kcal
2175 kJ
Total Fat
28 g
28 g
Saturated Fat
10 g
10 g
Cholesterol
95 mg
95 mg
Sodium
640 mg
640 mg
Carbohydrates
46 g
46 g
Protein
22 g
22 g

Tips and Tricks
Keep oil temperature steady for consistent crispness.
Use cold sparkling water for maximum lift in the batter.
Brush glaze while chicken is hot so it absorbs lightly.
Serve biscuits fresh from the oven for best structure.
Substitutions
Cane syrup: Use maple syrup or sorghum for variation.
Gochugaru: Replace with smoked paprika and a pinch of cayenne.
Buttermilk: Use whole milk with 1 teaspoon (5 ml) vinegar if needed.

Eric Feltman@chefericfeltman· Jul 6

🐓 Crispy fried chicken thighs glazed in spicy cane syrup and butter, stacked on square Southern biscuits that brown on all sides yet stay tender inside. Juicy, crunchy, remarkably rich; a craveable hot‑chicken biscuit. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe Recipe ⬇️ 🍽️🍜👨‍🍳🐝🦋

A square biscuit is split and filled with a piece of fried chicken coated in a glossy hot cane syrup glaze. The chicken is crisp and deeply golden with visible texture. The biscuit shows browning on all sides with a pale center seam. A few pickle slices rest beside the sandwich on the plate.

Eric Feltman@chefericfeltman· Jul 6

Flame‑Glazed Cornbread
Yields 1 loaf (8–10 servings)
Ingredients
Cornbread Base
1 cup (150 g) yellow cornmeal
1 cup (125 g) all‑purpose flour (regular or gluten-free)
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
½ cup (115 g) unsalted butter, melted
½ cup (150 g) cane syrup
½ cup (100 g) granulated cane sugar
2 eggs, lightly beaten
1 teaspoon (5 g) baking powder
½ teaspoon (3 g) salt
Glaze
2 tablespoons (30 g) unsalted butter, melted
2 tablespoons (30 ml) cane syrup
Serving Components
Whipped butter
Additional cane syrup for dipping or spreading
Directions
Prepare Cornbread Mixture
In a large bowl, combine cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk milk, cream, melted butter, cane syrup, sugar,  and eggs.
Stir wet ingredients into dry until just combined. The batter will be thick  and pourable.

Bake
Preheat oven to 350 °F (175 °C).
Line a loaf pan with parchment or grease well.
Pour batter into pan and smooth top.
Bake 45–55 minutes until set and a tester comes out clean.
Glaze and Flame
Combine melted butter and cane syrup.
Brush generously over the hot loaf.
Place under a broiler or open flame for 20–40 seconds until the top toasts and chars lightly.
Do not walk away; the glaze colors quickly.
Serve
Transfer loaf to a rustic wood slab.
Cut thick slices and serve with a well of whipped butter and a pool of cane syrup.
This dense, nearly bread‑pudding style cornbread balances sweet and  savory;  equally at home as dessert or beside ham and beans or Chicken Étouffée.
Production Notes
The cream adds richness and keeps the crumb tender.
Cane syrup provides depth and a molasses‑adjacent warmth.
Flame‑finishing creates texture and a light char that contrasts the soft  interior.
Serve warm for maximum aroma and structure.

Nutritional Information Approximate per serving
Nutrient
US (American)
EU (European)
Calories
310 kcal
1295 kJ
Total Fat
14 g
14 g
Saturated Fat
8 g
8 g
Cholesterol
65 mg
65 mg
Sodium
160 mg
160 mg
Carbohydrates
42 g
42 g
Protein
4 g
4 g

Tips and Tricks
Keep mixing light; the crumb stays tender when handled gently.
Watch the flame closely to avoid burning.
Whip butter with a pinch of salt for extra lift.
Warm cane syrup slightly for a silky pour.
Substitutions
Cane syrup: Use maple syrup or sorghum for variation.
Cream: Replace with evaporated milk for a denser crumb.
Sugar: Swap for brown sugar for a deeper flavor.

Eric Feltman@chefericfeltman· Jul 6

🍞 Dense, tender cornbread glazed with butter and cane syrup, flamed for a light char and served with whipped butter and warm syrup. A sweet‑savory loaf that works as dessert or beside hearty Southern dishes. #TheOutpost #Cooking #Cooksky #Foodsky #Baking #Bakesky #Recipe Click for recipe 🍽️🍜👨‍🍳🐝🦋

A dense loaf of flame‑glazed cornbread sits on a rustic wood slab. The top is lightly charred and glossy from butter and cane syrup. Thick slices show a tender, pudding‑like interior. A small well of whipped butter and a pool of cane syrup rest beside the loaf for serving.

Eric Feltman@chefericfeltman· Jul 5