Privately, (and now publicly) I always thought I could do a better job than Dan Eaton. For those of you without a television, Eaton is the face of the “Cooking at Home” segment that can be seen on 24 hour news channels across New York State. He comes across very likable, safe, but generally lacking in personality. My biggest complaint is that I always feel that he thinks he’s talking to his 8 year old niece when he’s filming, rather than adults genuinely interested in what he has to say about food…very deliberate, very quiet, and non-threatening…as if someone is taking a nap in the room next to the kitchen.
Our last stop on a recent whirlwind Saturday night tour of bad Rochester sports bars landed us at a new Mexican spot that has bands on weekends. The band that night…The Dan Eaton Band. These guys don’t aspire to be more than they are, which is similar to the vibe on “Cooking at Home” as well. White guy, bar-band blues rock …think a watered down, whiter Hootie and his Blowfish. Despite the fact that I don’t really care for that kind of live music, I was thoroughly entertained…more by watching Eaton attempt some bits of rocking out, rather than the actual songs. He was earnest and was having a blast. I couldn’t help but root for him and his band, a sentiment that was obviously shared by the rest of raucous, buzzed-up crowd .
But I was also a little miffed by the whole thing. Not only was I pissed that he had a TV cooking gig that I thought I could do better, he now had crossed over into territory that I KNOW I can do better…rock . “The balls on this guy!?”, I said out loud to nobody. I resolved to prove to myself and Dan fucking Eaton(along with my wife) that I can beat him at his own game. So I set out to make a killer Sunday meal for my family…I made Pan Roasted Cod, Roasted New Potatoes, and Asparagus with a Bacon and Tomato stew. These aren’t my ideas, but I made them taste great…your move Dan.
Pan Roasted Atlantic Cod
- 2 pounds cod fillet, cut into 12 rectangular pieces
- Kosher salt
- Canola oil
- Extra-virgin olive oil
- Fleur de sel
Remove the fish from the refrigerator and let stand for 15 minutes.
Position oven racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees.
Check thecod to be sure all bones were removed. Season on both sides with salt. Add some canola oil to two large ovenproof frying pans and heat over high heat until it shimmers. (If you don’t have two pans, cook the fish in batches and transfer to a rack set over a baking sheet, then finish in the oven.) Add 6 pieces of cod to each pan, presentation (nicer) side down, lower the heat to medium-high, and cook for 4 to 5 minutes, until the bottom of the fish is golden.
Lower the heat to medium-low and cook for 2 more minutes. Transfer the pans to the oven and cook for about 2 minutes, until just cooked through.
Remove the pans from the oven, flip the fish over, and “kiss†the second side for about 30 seconds. Transfer to a platter, and serve with a drizzle of olive oil and a sprinkling of fleur de sel. Serves 6.
Asparagus with Bacon and Tomato Stew
3 oz. thick cut bacon, cut into 1″ x 1/4″ lardons
2 Tbls. coarsley chopped leeks, white part only
2 Tbls. onion, chopped
1 garlic clove, minced
kosher salt + pepper
one 14-oz can San Marzano whole tomatoes
canola oil
2 1/2 lbs. large asparagas, trimmed and peeled
1/4 cup  plus 2 Tbls. chicken stock
olive oil
instructions:
• prepare all your ingredients
• pour 2 tablespoons water into a medium saucepan and set over medium heat. add the bacon and reduce heat and let bacon render for 30 minutes.  transfer bacon to paper towels using a slotted spoon.  save bacon fat.
• keep 2 tablespoons in pan, reserve the rest of the bacon fat, and add the leeks, onions, garlic and stir to coat.  add salt and pepper to taste. cook for 5-7 minutes or until the veggies are soft. add the tomatoes with their juices and simmer for 45 minutes.
• transfer half the mixture to a mini chopper and process until puree. add back into pan. cook for 15 minutes or until slightly thickened. stir in the bacon and reduce the heat to low.
• heat a large frying pan, that could hold half the asparagas in a single layer over medium low heat. pour a film of the reserved bacon fat or some canola oil into the pan and lay the asparagus over the fat.  add 3 tablespoons of stock and some salt.  cook until tender, about 7 minutes. repeat with the other half of the asparagus.
• lay a layer of sauce on a your platter.  layer your asparagus over the sauce and top with remaining sauce.  sprinkle with a little fresh parm and some good olive oil.
CSSM
May 17, 2011 at 8:12 am
“I’m glad you’re herrrrrrrrrrrrrre………………..”
Tammy P
May 17, 2011 at 9:04 am
That meal looks fantastic and I don’t even like asparagus.
MiMi
May 17, 2011 at 10:26 am
Dan Eaton gives me the creeps.
lynn b
May 17, 2011 at 12:09 pm
that is so funny. that guy is so annoying, we’ve been making fun of his lack of skills for years. he seems so whinny. give him hell dave!
Steve
May 17, 2011 at 12:15 pm
Ever notice how his dish names are just the recipes themselves? “Thanks for joining me for boiled pasta topped with reduced peeled tomatoes, basil, oregano and spheres of ground beef and seasoned breadcrumbs. You’re cooking at home, and I’m Dan Eaton” I must say I find his segment very entertaining though.
Tammy P
May 17, 2011 at 12:18 pm
Oh yeah, and I have to change the channel when Dan Eaton comes on.
Jillian
May 17, 2011 at 12:36 pm
I wonder if Eaton is really his last name or is it just ironic. You should do a cooking tutorial and post on here once a week!
bugman
May 17, 2011 at 4:31 pm
thanks david. while reading your recipe, I was hearing Dan’s voice in my head and not my own. thanks.
Dina
May 17, 2011 at 5:11 pm
And that kitchen he cooks in (his own home) is horrible! I think I read somewhere or watched that he has to unplug his refrigerator during taping segments because it runs so loud.
David
May 17, 2011 at 5:25 pm
anytime, bugman
Jillian…thanks a ton for the vote of confidence…I’ll run the idea by Corporate
Kerosena
May 17, 2011 at 6:55 pm
I can’t help but watch him. Not because I want to, but because I’m inexplicably compelled.
I lol’ed at @Steve’s comment. So true.
Here’s a second vote for a ‘Dining with David’ segment on FP!
kim
May 17, 2011 at 9:04 pm
his inflection is so all over the place. i can not imagine how he sings.
EZ
May 17, 2011 at 9:23 pm
And then you wanna just add a dash of salt and pepper. And then you wanna just mix it with a spooon. And when that’s done you’re gonna wanna make a noose and hang it from the ceiling. Thank’s for watching. I’m Danny.
Clifton Park Dan
May 18, 2011 at 2:31 pm
I love his kitchen, it looks like an old trailer home (no offense to anyone who lives in one, I also grew up in a trailer.) I always laugh at his segment. I wish it was “Trailer Park Cookin’ with Dan Eaton.”
Bill
May 30, 2011 at 11:29 pm
Here’s another take. Dan works for YNN, which employs him to provide clear directions for people who need help with meal ideas. They do not ask him to personalize this segment. They had “Floyd the food guy”, that failed. Dan provides exactly what his employer asks of him, if you want cooking opinions look no further than the food channel, or the Travel channel, or anybody else with on-air time to fill.
David (last name?), I suggest you call him and have a conversation. You may find (Like I did) that he’s a warm, thoughtful human being, who is not as one-dimensional as you are portraying him.
And David, where can we catch your version of “Rocking”? I’d love to write a review.
CSSM
May 31, 2011 at 6:51 pm
What’s a lardon?
BBMB
Dec 29, 2012 at 1:45 pm
Eaton is a punk. I seen his little show and let me tell you HAHAHAHAHAHA