© 2012 REMCooks.com
I know, I know. It’s another chile post. I can’t help myself. Right now, it’s chile season. The fresh chiles season has come to an end (I bought my last 10 lbs last week) and now you are seeing all of the beautifully, fresh, dried chiles. It’s just too much for a chilehead like myself to resist. This dish, however, is unlike any chile dish you have ever seen and it is sooooo goooood, to boot! You owe it to yourself to check it out. Continue reading
© 2012 REMCooks.com
And here is a post with NO CHILES! It finally got cold enough in DFW to have a hot bowl of soup. In fact, we got down to the upper 30s on Sunday and it warmed up into the lower 50s. Monday & Tuesday were the upper 30s and then into the mid 60s. That was it. In the meantime, while the US East Coast is getting hammered by Sandy and accompanying snow, we’re creeping back to the 80s with sunny skies. So, I’m glad I made the soup when we had the opportunity. 
Looks pretty tasty doesn’t it? Continue reading
© 2012 REMCooks.com
OK, this is a multi-post Monday. Although this post has chiles, it’s kinda in line with Saturday Breakfast: Fried Eggs atop Sautéed Mushrooms and Onions on Sourdough Toast Finished with Bourbon Sauce because it concerns itself with leftovers. This recipe is for those of you who try the Red Chile Braised Pork Tacos. It’s a killer recipe that everyone will like but the amount of chile paste remaining is roughly 1 to 1-1/2 cups. That is a lot of leftover chile paste. It took some work to make and it’s simply too good to throw away. So, what do you do with this wonderful chile paste? You make enchiladas, that’s what. Continue reading
© 2012 REMCooks.com
This is another breakfast egg post. Remember, I told you we don’t eat a lot of eggs reserving them for weekend breakfasts. Well, this is one of those weekend breakfasts and notice there are no chiles in this recipe. Continue reading
© 2012 REMCooks.com
It’s Fall and I haven’t really posted any true fall posts, as of yet. Hopefully, this post will remedy that situation and get you prepared for Thanksgiving. This is a beautiful plate, isn’t it? Continue reading
© 2012 REMCooks.com
This dish is the net out of a beautifully chile braised pork shoulder and poor memory. The flavors are big and bold, just like you would expect and the aromatics while it was braising wafted throughout the house. It’s a wonderful fall meal. Continue reading
© 2012 REMCooks.com
OK. Now we’re talkin’ breakfast! Baby Lady loves fried eggs. She will eat them every opportunity she gets! She loves them for breakfast, lunch & dinner. She likes them on toast, as chilaquiles, on enchiladas, as a sandwich, etc. You name it, she likes it! Continue reading
