Cuisine Eric

This mixture of coconut oil and fresh herbs makes a delicious marinade, which you could use for pork, chicken or a sturdy fish. 1 lb boneless country pork ribs (or tenderloin) cut into 16 cubes 20 grape tomatoes 5 wooden skewers fresh mint leaves for garnish Marinade: 1/4 cup liquid coconut oil 1/4 tsp crushed red pepper flakes, or to taste 2 cloves garlic smashed and minced 1 Tbsp fresh lemon thyme, minced 6 sage leaves, finely minced palmful cilantro leaves, minced 1/4 tsp salt 2 tsp unseasoned rice vinegar juice of 1/2 good juicy lime, about 2 Tbsp Whisk together the marinade ingredients in a bowl.  Add the pork to the marinade and mix well.   Marinate the pork cubes for at least an hour, even better, overnight in the refrigerator. Soak the skewers in water for 20 minutes. Heat grill to high.  Bring pork to room temperature.  Skewer the pork and tomatoes. Grill kebabs over high heat, about 3-4 minutes per side, until cooked thr

This grilled swordfish is enhanced with a flavorful glaze of miso, amped up with Buffalo sauce, fresh thyme and garlic. Marinade: 1 Tbsp favorite red miso paste 2 Tbsp favorite Buffalo wing hot sauce 2 Tbsp unseasoned rice vinegar 2 tsp Asian fish sauce 1 Tbsp olive oil 2 cloves garlic, finely minced through press 2 Tbsp fresh thyme leaves, minced 3/4 lb swordfish steak, cut into two serving portions Whisk together marinade ingredients in a bowl.   Marinate swordfish for about an hour. Heat grill to high.  Scrape marinade off of swordfish, and grill the fish.   Grill about 3-5 minutes per side, until only just cooked through. Heat marinade in a small saucepan just to a gentle boil. Heat through well, and then remove from heat.  Thin with a dash of water if necessary to achieve a thin creamy glaze.  Serve swordfish with the Buffalo miso glaze. Serves 2.

These savory fritters are packed with protein, and are kicked up a notch with a spicy wasabi dressing.  Serve them hot on a bun, or over a salad; they'd also go well with a creamy tahini sauce. 1/3 cup mixed color quinoa  2 Tbsp bulgur 1 cup water 1/4 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder fresh ground black pepper Fritters dry: 1/4 cup flour 1/4 cup coarse corn meal (here I used blue corn meal) 1 Tbsp black toasted sesame seeds 1 tsp baking powder 1/4 tsp salt 1 Tbsp nutritional yeast Fritters wet: 1 egg 1/2 cup plain Greek yogurt 1 Tbsp Trader Joe’s coconut aminos (or soy sauce) 1 Tbsp Worcestershire sauce 1 Tbsp favorite hot sauce 1 can black beans, rinsed and drained palmful cilantro, minced 2 cloves garlic, minced 1 cup grated cheddar cheese Prepare the quinoa by toasting quinoa and bulgar in a dash or oil in a small pot.   After about 3-4 minutes, add the water, salt, garlic, onion and pepper.  St

A delicious vegetarian dressing or dip for veggies, fritters or salads. 1 tub silken tofu 2 tsp wasabi paste (or to taste) 2 Tbsp unseasoned rice vinegar dash crushed red pepper flakes, to taste 1/2 tsp salt 2 tsp garlic powder 2 tsp onion powder 2 cups fresh baby spinach leaves palmful cilantro leaves (or parsley) Mix all ingredients into a blender.   Cover and blend until smooth. Makes about 1-1/2 cups.

You can use any shellfish you prefer in this sauce.  If you use lobster, you may want to consider using cream sherry instead of vodka, for a nice bisque flavor. 1/2 lb favorite pasta - I used large calamari shaped pasta 1 lb shellfish at room temperature - I used Trader Joe’s frozen mixed shellfish of shrimp, scallops and calamari, or use your favorite mix 1 small sweet yellow onion, diced 2 cloves garlic, minced dash crushed red pepper flakes, to taste 1 28-oz can crushed tomatoes 1/2 cup heavy cream 1/4 cup vodka palmful fresh parsley leaves, minced Heat 2 quarts water in a large pot to boiling for the pasta.  Salt generously. Meanwhile, sauté the onions in a medium pot for about 10 minutes, until browned and slightly caramelized.   Add the garlic and red pepper and cook another 2-3 minutes.  Add the crushed tomatoes and bring to a gentle boil.  Reduce heat and stir.  Simmer for about 15-20 minutes.   As the onions simmer, cook the pasta un

You can grill these tasty puppies for even more flavor. 1 lb ground lamb 1/2-inch fresh ginger, quartered 2 cloves garlic, peeled and halved 1/2 cup cooked black beluga lentils 1-1/2 Tbsp vindaloo curry spice (or favorite curry or masala) 1 15-oz can petite diced tomatoes, drained, liquid reserved 1 Tbsp favorite curry powder 1 can coconut milk Mix together the lamb, ginger, garlic, lentils and curry.  Salt and pepper to taste.   Form into small patties and set aside on a sheet. Sauté the tomatoes in a saucepan in a dash of oil.   Cook them for about 10-12 minutes over medium-high heat, to caramelize the tomatoes and develop their flavor.  Add the curry powder and cook another 2-3 minutes.   Return the reserved tomato liquids to the pan along with the coconut milk.  Salt and pepper to taste.  Bring to a gentle boil, stir, and reduce to a simmer while the kofta patties cook. Heat a large non-stick skillet or grill pan.  I used a double