Tender cuts of pork in a red chile sauce. Tremendous flavors. Give this dish a try. Continue reading Guiso de Puerco con Chile Rojo (Red Chile Pork Stew)
Guiso de Puerco con Chile Rojo (Red Chile Pork Stew)
Chicken Enchiladas with Salsa Verde
Now, this is what I’m talkin about. Are you hungry yet? This really is what you want, isn’t it? Continue reading Chicken Enchiladas with Salsa Verde
Swordfish with Salsa Verde and Ensalada la Bandera Mexicana (Mexican Flag Salad)
This is a delicious meal using the salsa verde from the previous post. It is by no means Mexican food but it has the wonderful flavors from south of the border. You get the nice bright tanginess of the tomatillos, the smokey earthiness of the cumin and roasting of the veggies, the floral component of the cilantro and the kick of heat from the Serrano chiles all coupled with the dense meatiness of the swordfish. This is a wonderful use of the salsa verde and is a quick, easy dish to prepare, perfect for a weeknight meal. Continue reading Swordfish with Salsa Verde and Ensalada la Bandera Mexicana (Mexican Flag Salad)
Salsa Verde
Have you ever noticed each region has its own style of cooking and some dishes immediately come to mind when you think of various places? For instance, Maine has its lobster roll. Chitown has its deep dish pizza. The South has its fried food. Louisiana has its gumbo. Well, Texas has its Tex-Mex and it sure is good. This recipe is for a Mexican style salsa verde (green sauce). Beautiful, green, tangy and slightly spicy! Just the way we like it. Continue reading Salsa Verde
Grilled Cauliflower Steak with Red Quinoa and Basil Oil
And now for something completely different. This is a meal for all of you vegans. You carnivores will like it, too. It’s flavorful, heart healthy and diet friendly. How can you not like a dish like this, unless, of course, you don’t like cauliflower, but for those of you that do, read on. Continue reading Grilled Cauliflower Steak with Red Quinoa and Basil Oil
Fig, Honey & Goat Cheese Tart with Rosemary & Prosciutto
We’re reaching the end of fig season. It always comes and goes so quickly but we do enjoy it when it is here. Continue reading Fig, Honey & Goat Cheese Tart with Rosemary & Prosciutto
Shrimp-Mango Salad with Orange-Coconut Vinaigrette Topped with Grated Fresh Coconut
Summer is waning and almost to an end. Nonetheless, we are still enjoying summer’s bounty while it is still available. This was a delicious salad full of fresh ingredients with a tropical flair. Continue reading Shrimp-Mango Salad with Orange-Coconut Vinaigrette Topped with Grated Fresh Coconut
REMCooks 