Seared Ancho Crusted Tuna Tacos with Salsa de Aguacate con Cacahuate y Limon (Avocado, Peanut & Lime Salsa)

© 2012 REMCooks.com

For those tuna purists out there asking “You did what with tuna?” you really need to try this dish. For those of us trying to watch our diet, this is a beautiful meal. And who doesn’t like a good taco? Continue reading

Cheese Stuffed, Bacon Wrapped, Grilled Jalapeños

© 2012 REMCooks.com

OK. Who can grill without including pork cheese and chiles? These are sooooo good and easy, too. This was the appetizer for Memorial Day dinner. Continue reading

Grilled Ancho Crusted Coho Salmon with Poblano Pesto

© 2012 REMCooks.com

It’s grilling time! Can’t you feel it? Until the last 2 days, the sun has been out. The sky has been blue. Everything in the backyard is green. Temperatures are creeping upwards into the high 80s low 90s but dropping into the high 70s at night. It’s that time of year when you want to spend time outside. Continue reading

Hubert Keller’s Crab & Avocado Sphere with Watermelon Gazpacho

© 2012 REMCooks.com

Being an equal opportunity recipe thief, we had this dish for dinner tonight. This really is a fabulous dish. Although it is relatively straight forward, it is also rather time consuming for 8 spheres. You can do everything but the spheres ahead of time. Continue reading

Tomato and Camembert Tart

© 2012 REMCooks.com

This is a wonderful dish you can serve by itself for a light lunch or with a nice garden salad. It also will work as a side for dinner. The flavor on this is unbelievable!

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Lemon Caper Chilean Sea Bass Steaks with Broccolini

© 2012 REMCooks.com

Patagonian Toothfish is a wonderful fish everybody loves. The problem is that no one bought it until they changed the name to Chilean Sea Bass. Innovation is the name of the game. Whether you call it Chilean Sea Bass or Patagonian Toothfish, this dish is fabulous. Continue reading

Sous Vide – Coming soon!

© 2012 REMCooks.com

The technique of sous vide is vacuum sealing your protein with whatever seasoning you want and cooking it low and slow for hours upon hours. Some dishes even go for days. Being an incurable foodie and techie geek combined, I’ve read about it, watched food shows using it and have wondered about it. I make a killer slow poached lobster tail that is silky smooth like I never imagined. It’s slow poached at 150 F for 45 minutes but it was remarkably difficult to maintain a constant temperature. How would a sous vide machine improve upon this or would it? Continue reading