Eric Adjepong

Clams in Garlic Sorrel Cream
Rating: Unrated
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Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don't skip the warm crusty bread to soak up the delicious sauce.
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Chef Eric Adjepong uses salmon two ways in his pesto-infused frittata, topping the eggs with cooked fresh salmon before baking it, then garnishing the frittata with thinly-smoked salmon just before serving. Adjepong likes to serve the frittata with crisp greens drizzled with fresh lemon juice.
Chermoula with Orange Zest
Rating: Unrated
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Chef Eric Adjepong loves serving the North African herb sauce chermoula with grilled steaks, chicken, and vegetables. Recipes for chermoula vary slightly from region to region, and generally include cilantro, parsley, garlic, dried chiles, cumin and lemon. Adjepong rounds out his version with sweet orange zest and juice and advises cooks to adjust the seasonings to taste.
Light, airy, and slightly sweet, bara, a fried Indian-Trinidadian bread, is perfect for sopping up this spicy shrimp curry. The quick Scotch bonnet hot sauce here is intense on its own, but drizzled sparingly over the curry it adds just the right amount of heat and acidity.