Category Archives: Pork

Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese

Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese

Baby Lady says “Last night’s dinner was 5 stars. You’re not chopped and can move on to the next round.” She liked the flavor of the berbere seasoned crust of the pork loin with the creamy, full flavored spinach filling. It was a delicious meal and pretty, too. Continue reading Berbere Seasoned Pork Loin Roulade Stuffed with Spinach & Goat Cheese

Chile Relleno en Nogada (Stuffed Chile in Walnut Sauce)

Chile Relleno en Nogada (Stuffed Chile in Walnut Sauce)

Chile Relleno en Nogada is a classic, traditional Mexican dish. It is a roasted poblano pepper stuffed with a picadillo made of pork, nuts, fruits and veggies covered with a creamy walnut sauce and sprinkled with pomegranates and parsley. Kinda Pretty isn’t it? Tasty, too. Continue reading Chile Relleno en Nogada (Stuffed Chile in Walnut Sauce)

Smoked Pork and Sausage Gumbo

Smoked Pork and Sausage Gumbo

Hmmmm…Life sure has been hectic over the last 2 months. We decorated; had the kids home for Christmas; shopped until we dropped; and spread good cheer. We have cooked and cleaned and cleaned and cooked. We had 2 Thanksgiving dinners, Christmas dinner and then my best friend, John, had his 60th Birthday on New Year’s Eve, so we threw him a 60th Birthday party, Tex-Mexican style. Whew!!! As a result, the blog has lagged behind and many dishes have yet to be posted. Take this gumbo, for instance. Continue reading Smoked Pork and Sausage Gumbo

Grilled Avocado Stuffed with Red Chile Braised Pork

Grilled Avocado Stuffed with Chile Braised Pork

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. 😀 Continue reading Grilled Avocado Stuffed with Red Chile Braised Pork

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. 😮 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. 🙂

Continue reading Christmas Dinner and the Suckling Pig

Herb Crusted Pork Tenderloin with Chipotle, Port Wine, Cranberry Chutney

© 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 Herb Crusted Pork Tenderloin with Chipotle, Port Wine, Cranberry Chutney