Cuisine Eric

I absolutely love carnitas - in tacos or burritos.  They are roasted pulled pork refried to slight crispiness. I always keep roasted pulled pork in my freezer to have on hand for recipes like this.   1/2 lb shredded cooked pork butt (see note below) 1 Tbsp southwesters seasoning or chili powder 6 flour tortillas ‘street-size’ (5-inch diameter) pickled red onions 1/2 cup cheddar cheese, grated 1/2 cup fresh salsa palmful fresh cilantro, minced 1 lime, cut in wedges Sauté the pork is a dash of olive oil and the seasoning in a skillet until slightly browned and crispy.   Season with salt and pepper to taste. Char the tortillas slightly holding them with tongs over a gas stove or lying on a gas grill.   Careful! This happens quickly and requires a lot of attention.   Lay the tortillas in a taco rack.   Fill halfway with pork. Then top will onions, cheese, salsa and cilantro.   Garnish with lime wedges. Serves 2. Cook’s Notes: I always have frozen pulled pork in my freezer.   A few times

This is one of the freshest appetizers I know.  Yet it is rich with the fantastic mouth feel of creamy burrata cheese, flavored with the deep aromas of balsamic vinegar and olive oil. A great way to highlight your fresh basil from the garden! 2 balls Burrata cheese, halved 12 leaves fresh basil 2 ripe red tomatoes, thickly sliced 4-6 leaves butter lettuce handful arugula leaves 2 Tbsp good Balsamic vinegar Best extra-virgin olive oil Black olives for garnish Lay the butter lettuce leaves on a serving dish.   scatter the arugula on top.   Lay the tomatoes on the greens and top with the burrata cheese.   Garnish with the basil and olives. Sprinkle the balsamic vinegar over everything and season with a dash of salt and pepper.   Sprinkle olive oil over all and serve. Serves 2-3.

This is a hearty stew that will satisfy; an aromatic blend of lentils and bulgur punctuated with chunky bite-sized veggies, for that toothy feel. Thick and rich, it qualifies as a stew. 4 stalks celery, chopped 2 large carrots, diced 1 onion diced 2 cloves garlic, minced 2 Tbsp fresh rosemary, minced 1 quart chicken broth (or veggie broth for vegetarian) 2 medium Yukon Gold potatoes, cut into 1-inch chunks 1/4 cup bulgur 1 can lentils, undrained (or 1 cup cooked lentils) Sauté the celery, carrot and onion in a dash of olive oil in a soup pot until softened and slightly golden, about 8-10 minutes. Add the garlic and rosemary and cook another 2-3 minutes. Add the broth and the remaining ingredients.   Bring to a gentle boil. Reduce to a simmer and cook for about 20-30 minutes, or until the potatoes are soft. Serves 4-6. Cook's note: I used Turkish bulgur with toasted vermicelli I found in an international grocer.  You could just use bulgur.