© 2012 REMCooks.com

Grilled Avocado Stuffed with Red Chile Braised Pork

© 2012 REMCooks.com

Now that Christmas has passed and the kids have all gone home, Baby Lady and I have the house back to ourselves. Life has returned to some semblance of normalcy. So, time for some Mexican food flavors. :D Continue reading

© 2012 REMCooks.com

Christmas Dinner and the Suckling Pig

© 2012 REMCooks.com
© 2012 REMCooks.com

Whew! Where to start; where to start? We love the Holidays but they sure are a lot of work with all of the decorating, shopping, wrapping, cooking and cleaning, picking the kids up at the airport, traveling to see Dad, etc. No time for blogging, our feet hurt, and our backs and legs ache but, as always, our hearts are full of joy as another successful Christmas is now in the books. Lots of smiles and laughter with food, food, food and then more food. I’ve gained 8 lbs. :o It was well worth it, especially for the delectable suckling pig that formed the centerpiece of Christmas dinner. Now, let’s see…In addition to the pfferneusse and springerle cookies, we served Baby Lady’s green bean casserole (bottom of photo below pig – she liked it so much on Thanksgiving we had it again), apple-fennel dressing (top of the photo), Italian cream cake from Central Market (Knothead’s favorite dessert), Bourbon pecan pie from Two Fat Cats Bakery in Portland, Maine (courtesy of our youngest son, Knothead – I ate an entire pie when we were in Portland visiting),

© 2012 REMCooks.com
© 2012 REMCooks.com

spiced apples to serve with the smoked suckling pig

© 2012 REMCooks.com
© 2012 REMCooks.com

zucchini bread, deviled eggs, Central Market chile marinated olives, and tomato camembert tart. It was a remarkable meal and, while everything was really delicious, the real star of the show was the pig and the pig is what this post is really all about. :)

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© 2012 REMCooks.com

Pfferneuse (Pepper Nuts)

© 2012 REMCooks.com
© 2012 REMCooks.com

This is another of Mom’s Holiday Cookie recipes. Pfferneuse is German for Pepper Nuts. This is a delightful holiday cookie that I ate from the time I was a child to whenever. Little, tender, fluffy, powdery balls full of Christmas spices. How can you possibly go wrong with this? Continue reading

© 2012 REMCooks.com

Grilled Lamb Loin Chops with Bordelaise Sauce and Celeriac Mash

© 2012 REMCooks.com
© 2012 REMCooks.com

Here is another dish for all my carnivore friends out there and my friend Conor over at One Man’s Meat who wanted to see some “more complex and exciting stuff.” ;) It’s a fabulous meal, if I do say do myself. Also, if you make the demi-glace ahead of time, it’s a perfect weeknight meal. Otherwise, make this on the weekend. Continue reading

© 2012 REMCooks.com

Mojo de Ajo Aioli

© 2012 REMCooks.com
© 2012 REMCooks.com

This post is for my friend, Mark. We had recently made a double batch of mojo de ajo and I had about 1-1/2 cups of infused olive oil remaining. It’s tremendously flavorful stuff but a little goes a long way. So what do you do with that much infused oil? You make Mojo de Ajo Aioli, that’s what. We did and I posted a photo of it on REMCooks Facebook page. I really wasn’t going to post the recipe on the blog but Mark asked me if I would. So, here it is. Continue reading