As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen … Continue reading Pork Tamales
Some Dutch words are difficult to translate. Two important ones are gezellig and borrel. “Gezellig” means having a good time together with other people. It can be used as an adjective, as in “gezellige avond” (avond = evening), or as an adverb: … Continue reading Crispy Chili Balls (Chili Bitterballen)
This recipe is pretty crazy. It’s something I thought of and wanted to try: deep fried ravioli made with cornflour (masa) that I wanted to taste like hard taco shells, filled with chili con carne and smoked mozzarella. Although I … Continue reading Deep Fried Corn ‘Ravioli’ Filled With Chili Con Carne
Enchiladas is Spanish for something like ‘covered in chilli’, and refers to tortillas dipped in chilli sauce. In this version corn tortillas are dipped in chilli con carne, stuffed with cheese, and baked with more chilli con carne and cheese. I saw … Continue reading Cheese Enchiladas with Chilli con Carne
This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post … Continue reading Lamb Shank with Eggplant and Yogurt
It was no surprise at all that the first recipe of 2014 on REMCooks.com was a chile recipe. This pork dish from New Mexico seemed fairly straightforward and delicious, and I thought it would be nice to tweak it just … Continue reading Carne Adovada Sous-Vide
When I wanted to try and make chili con carne from scratch for the first time, the natural place to go for a reliable recipe was REMCooks.com. Richard’s recipe for what he calls Super Bowl Chili, Texas-Style has been the basis. According to Richard (and I consider him a reliable source), true Texas-style chili includes only meat, chile peppers, and spices. This means that the chile peppers used for it are very important, as they are the determining factor in how the chili will taste. This is why I made my own chile powder rather than using store-bought. By using different types of chiles you can achieve great depth of flavor. Continue reading “My First Chili con Carne”
Ancho chile rub was not the only homemade goodness that Richard sent over, his wonderful package also included pickled chipotles. Chipotles are smoked jalapeño peppers and they are not only spicy but also wonderfully smoky. I had never tasted them prior to Richard’s surprise, and liked them instantly. I especially liked them in pork burgers. Just like the ancho chile rub, I ran out of the original batch pretty quickly, and so I had to make my own. I followed Richard’s recipe for them, and they turned out just like the batch that he had sent. Continue reading “Pickled Chipotles à la Richard”
Stefan's Gourmet Blog 