Cuisine Eric

Boneless pork loin ribs are just waiting for the grill. Spice them up with flavors from Thailand to Texas and you'll have something memorable! 2 racks boneless pork loin ribs, about 1-1/4 lb Sauce: 1/4 cup Thai sweet chili sauce 1 Tbsp hoisin sauce 2 tsp Thai fish sauce 1 tsp sesame oil 1 Tbsp seasoned rice vinegar 1 Tbsp Texas Pete’s Chili sauce Whisk together cause ingredients in a small bowl. Heat grill to high. Season pork with salt and pepper lightly. Spray oil on one side of pork and place oiled side down on grill. Spray other side with oil. Close grill and cook 2 minutes until grill marks form. Flip pork and grill another 2 minutes. Slather grilled side with sauce generously. Flip every minute for about the next 6 minutes, slathering each side with sauce. Remove ribs to a patter to rest. Cover and let rest for 5-10 minutes. Slice on a bias. Serve with lemon or lime. Serves 4.

Super fast and simple soup. Hearty and warming.  Use the beans you have on hand. 2 celery stalks, diced 1 carrot, diced 1/2 small purple Bermuda onion, diced, about 1/2 cup 1 leftover grilled pork chop, diced 1 clove garlic, minced 1 quart chicken broth 1/3 cup Acini de Pepe pasta 1 yellow potato, peeled and diced 1 can Bush White Chili Beans 1/4 cup precooked small black lentils Sauté the carrots, celery and onion in a soup pot with a dash of olive oil. After about 5 minutes, add the pork chop and cook another 5 minutes. Add the garlic and cook another 2-3 minutes. Add the chicken broth, pasta and potato and bring to a gentle boil. Gently boil for about 5 minutes. Add the can of beans and lentils and return to a gentle boil. Reduce heat and simmer 15-20 minutes. Cook until the potato is fork tender. Serves 4. Cook's Note:   If you don't have the prepared chili beans, simply add 1/2 tsp cumin, 1/2 tsp chili powder and 1/2 tsp cinnamon along with a f

Crispy fish - a mainstay in Japan - is paired with tartar sauce and favorite western sides.  The sides are your choice, and open to the globe. 1/3 cup flour 1 egg 1/2 cup panko crumbs 1 Tbsp black sesame seeds 1/2 tsp powdered wasabi 1/4 tsp cayenne pepper 2 catfish, or other white fillet, cut into 4 portions, about 1-1/4 lb Spread the flour out on a wide plate. Whisk the egg and pour onto another plate. Toss together the panko crumbs, sesame seeds, wasabi powder and cayenne pepper on a third plate. Coat one fillet evenly with the flour on both sides. Wet the fish with the beaten egg on both sides, and then flip in the panko crumbs until well coated. Shake to remove any loose panko. Place fish on a rack to dry. Repeat with remaining fillet portions. Allow fillets to dry for about 20 minutes in the refrigerator. Heat about 1/2-inch canola or peanut oil in a deep skillet to about 375F. Gently slide in the fish portions, two at a time and brown the first side. Carefull

Cod becomes so soft and saucy when braised with mushrooms in a dry white wine. 1-1/2 lb cod fillet cut into 4 portions 1 can mushroom slices, drained 1/2 red Serrano pepper, sliced 2 green onions, sliced 1 clove garlic, minced 2 Tbsp butter 1/4 cup dry white wine Melt butter in a skillet and add the mushrooms, pepper, onion and garlic. Cook about 3-5 minutes. Add the wine and nestle the cod pieces in the mushroom mixture. Cover and cook over medium-low heat for about 5-8 minutes just until the fish cooks through. Serves 4.