pulled-pork-mole-tacos-9

This might be one of the tastiest tacos ever!  They were so good I can’t wait to make them again. This Mole sauce has so many flavors to awaken the taste buds including dried chiles, spices and dark chocolate.  The pulled pork was the star of this taco so there was no need for a lot of toppings.  A fresh Pico salsa with crumbled Queso Fresco is all you need.
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Ancho-Pulled-Chicken-Nachos-with-Green-Chile-Cheddar-Sauce--5

Joe took me out recently to a new place called Red Door Grill.  We were seated in the dining room right in front of a huge glass window looking into the kitchen area where the staff were preparing delectable wood fired dishes.  They were grilling burgers, chicken, steak, and fish. Everything looked so tempting with wood smoke rising  and open flames shooting through the huge grilling area.  I was so conflicted when it came to ordering but in the end I decided on these Rojo Nachos with a green chile cheese sauce, pico de gallo, guacamole, pickled jalapenos, queso fresco and sour cream.  You could also add Ancho Pulled Chicken for a couple dollars more. Yes, please!!   Our server brought out a massive mound of fresh corn chips topped with all the afore mentioned favorites.  I couldn’t decide where to start it was so gorgeous.  It appeared that they pooled some of the cheese sauce on the bottom so that the nachos wouldn’t get soggy so quickly. Everything else was evenly piled on with so many complimenting flavors. There was no way to eat it all even with Joe helping me out.  A week went by and I was still craving these nachos so I decided it was time to make my own.  So what do you think . . .
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Happy Cinco de Mayo all!  I love any excuse to eat Mexican food.  Recently when Joe and I were in  Kauai we walked over to a little restaurant called Monico’s Taqueria where we shared a plate of Steak Nachos.  It was a simple nacho platter with spicy marinated steak and melted cheese with Chile de Arbol salsa on the side.  After 2 weeks of Hawaiian food I was having withdrawal pangs for Mexican food and for me this was heaven on a plate.  The  arbol salsa goes perfectly with steak but I wanted more options.  So I added some more toppings which I hope you will enjoy.  (more…)

Want to dress up an ordinary pork chop . . . add some cheese and pico de gallo with avocado and corn.  It will definitely make your taste buds happy.  Add a baked potato or a side green salad and you’ve got a complete meal.  My family used to cringe when I made pork, they complained it was dry and didn’t have any flavor.  Since then I’ve found ways to make pork more tender and juicy.  For myself, I’ve found that if I soak the pork in a brine of water, salt and sugar for at least an hour it makes a much more tender pork chop.  I seasoned them with a tasty salt blend and added a topping of pico de gallo with avocado and corn.  There were no complaints or any leftovers either for that matter.

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