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Four Course Dinners
$79.95 p/p

Appetizer Parties
$39.95 p/p for 12 ppl

Cooking Classes
$44.95 p/p

Cooking & Wine Classes
$54.95 p/p

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Chef Eric Braun

Meet Award-Winning Personal Chef
Eric Braun



Our goal is to make every meal the best you have ever tasted. I am a personal chef who is committed to preparing your meals with the freshest, quality ingredients. We thrive on excellence, great service, presentation and quality and we provide personal culinary services for a dining experience that is delectable, enjoyable and most-of-all, memorable!

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Recipes from Chef Eric

 

 

 

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Chef Eric's Personal Collection of Recipes

Chef Eric is pleased to share his personal recipes with you. They are excerpted from his new cookbook, which is available on CD or via PDF by clicking here. Remember, all of Chef Eric's recipes are copyrighted and may not be published or reproduced in any format except for your own personal use. They are not available for commercial use in any way.

Bon Appétit!



Recipe Collection from Chef Eric

CHEF ERIC'S BLUE CHEESE COLE SLAW


Ingredients:

8 oz Shredded Cole Slaw(Dole is the best to buy)
1 tsp Salt
1 tsp Black Pepper
2 tsp Sesame Seeds
1 Cup Real Mayonaise
3 oz Crumbled Blue Cheese

Directions:

PayPal gladly acceptedCombine all of the above ingredients into a mixing bowl. Mix completely. Refridgerate for one hour covered
Serve. Can be made 2 days ahead
Yields six 3 oz servings
Recipe can be doubled.



Recipe Collection from Chef Eric

CHEF ERIC'S LOBSTER PO'BOY SLIDERS WITH ONION STRAWS


Ingredients:

1 lb Cooked Lobster Meat (diced)
1/2 Cup Chopped Red Onion
1/2 Cup Chopped Celery
1 tsp Salt
1 tsp Pepper
1/4 Cup Chopped Parsley
1 tsp Lemon Juice
8 Slider Buns of your choice (I suggest pretzel slider buns)
1 box of French's Fried Onion Straws

Directions:

PayPal gladly acceptedPlace all ingredients (except the slider buns and the onion straws) into a mixing bowl and mix completely.
Cover and Refridgerate for one hour
Place one heaping teaspoon of lobster mixure onto the slider bun
Top with Onion Straws and serve.
Yeilds 8 Sliders. Recipe can be doubled. Can be made 1 day ahead of time.



Recipe Collection from Chef Eric

CHEF ERIC'S BLACK ANGUS ROAST BEEF POTATO SALADE


Ingredients:

3 lb Red Skinned Potatoes. Quartered. Leave skin on
12 oz Shaved Black Angus Roast Beef (diced)
1 1/2 Cup Real Mayonaise
4 oz Parmesean Cheese
3 Tbsp Horseraddish from a Jar
1 tsp Salt
1 tsp Pepper
8 oz Balsamic Vinegar

Directions:

PayPal gladly acceptedBoil Potatoes in salted water until fork tender. Drain water from potatoes and place in refridgerator for 1 hour.
Remove Potatoes from fridge and add all ingredients to mixing bowl, except for the balsamic vinegar
Mix all ingredients together gently as not to crush the cubes of potatoes.
Cover and place in fridge for 1 hour

Place Balsamic Vinegar in a sauce pan on medium heat. Cook until fluid is reduced by 1/2. Let cool for 15 minutes.
Remove potato salad from refridgerator and drizzle with the balsamic vinegar reduction and serve.
Yeilds 16 four ounce servings. Recipe can be doubled. Can be made 2 days ahead of time.



Recipe Collection from Chef Eric

CHEF ERIC'S FANCY CRACKERS TOPPED WITH GORGANZOLA CHEESE, BLACK WALNUTS AND HONEY


Ingredients:

1 box of Fancy Crackers
4 oz of crumbled Gorganzola blue cheese
4 oz Clover Honey
2 1/2 oz Black Walnuts (diced)

Directions:

PayPal gladly acceptedPlace all of the ingredients into a mixing bowl
Gently toss the mixture. Be careful not to crush the crumbled blue cheese.
Cover and place in refridgerator for 1 hour.
To serve place 1 tsp of mixture on cracker and place on tray.



Recipe Collection from Chef Eric

POACHED CHILEAN SEA BASS WITH VODKA MANGO SALSA

SERVES 6

Ingredients:

Six 4 oz. filets of Chilean sea bass (skin removed)
4 oz. of Sauvignon Blanc wine
1 red pepper (finely diced)
1 green pepper (finely diced)
1 yellow pepper (finely diced)
1 small red onion (finely diced)
1 mango (peeled and finely diced)
¼ cup cilantro (finely diced)
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. crushed garlic
¼ cup fresh lemon juice
¼ cup fresh lime juice
¼ cup vodka

Directions:

To prepare salsa:
Combine all of the above ingredients except for the fish and wine. Mix well and store in refrigerator for 4 hours.PayPal gladly acceptedBefore serving, taste and add salt and pepper if needed. Make sure to stir frequently during the chilling process.

To prepare fish:
Place Chilean sea bass filets in a baking dish that is at least 1 inch deep. Lightly salt and pepper fish. Pour wine into bottom of baking dish. Bake at 350 degrees for 6-10 minutes. Fish should be served when it reaches 150 degrees. Begin checking temperature of fish after 6 minutes to ensure you do not overcook it. While the fish is cooking, take the mango salsa out of the fridge. When fish is done, place each filet in center of a large plate and take a heaping tablespoon of mango salsa and place on top of the fish. Serve immediately.

*Save remaining mango salsa and serve with other meals throughout the week. It is a great side dish or can be enjoyed with tortilla chips. Chips and salsa, what could be better? This is another signature dish with my private clients. It doesn’t get any better than this!!

Recipe Collection from Chef Eric

BLACKENED TUNA LOIN

SERVES 4

Ingredients:

Four 4 oz. fresh tuna loin steaks
1 jar McCormick blackened or Cajun spices (2 oz)
4 oz. sliced ham (diced)
4 oz. crab claw meat
1 pkg. béarnaise sauce mix
Milk – 1 pint
Butter – 1 lb.
2 oz. pink salmon (canned)
Cooking oil – 4 oz

Directions:

Heat a skillet to medium heat. Add diced ham and crab claw meat. Once heated, keep on warm setting. In a PayPal gladly acceptedseparate sauce pan, prepare béarnaise sauce according to package directions. Dice up salmon very fine and add to sauce mix. Mix completely. Heat another sauce pan on medium high heat. Add small amount of oil to pan. Take the spices and empty onto a plate. Dip each tuna steak in spices making sure to coat both sides. Place tuna steaks in pan and cook for 3 minutes on each side. Once cooked, put each steak on a plate. Top with the ham/crab claw mixture. Then top with salmon béarnaise sauce. Garnish with some diced green onions if you wish. Immediately serve.

*This dish is so rich and flavorful. The salmon béarnaise sauce is a salty, creamy accompaniment to the tuna. Serve this with asparagus tips or sautéed green beans. Very, very good!

 

 

 


 

 
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For more information contact Personal Chef Eric Braun cheferic@kneedachef.com, Owner of KneedaChef, Fort Wayne, Indiana

260.431.4385