Jorge’s Bacon Cheeseburgers

Ok so I have a fun little treat for you all today.

Jorge's Bacon Cheeseburger If you weren’t already aware, my sweet, adorable boyfriend is Jorge.  One might think that because I am a food blogger, I do all the cooking in the relationship; however, that is not the case here.  Jorge loves to cook as well, and today, I’m sharing one of his best recipes for Bacon Cheeseburgers.

His burgers start with a mix of freshly ground beef chuck, short rib and bacon.  Sharp cheddar cheese is then worked directly into the burger blend, allowing the cheesy tang to permeate the burger.  These handcrafted patties are then thrown on a hot charcoal grill where they get wonderfully charred.  As the burgers cook, the bits of cheese throughout get all melty and gooey.  Stacked between a toasted brioche bun, this bacon cheeseburger is finished with our favorite toppings: butter lettuce, heirloom tomato, red onion, pickles, mayo, mustard and ketchup.  Let.  me.  tell.  you.  This burger is ridiculously delicious.  Each bite is incredibly juicy with big, bold flavors that can easily stand up to all of the toppings.  This is your burger for summer 2014.  Continue reading for the recipe plus some comments from Jorge!

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Carne Asada

April is one of my favorite months in San Diego.

Carne Asada Tacos

Often characterized by its warm to hot days, and crisp, vibrant sunsets, April in SD is just beautiful.  It’s like a taste of summer months in advance.  I take every opportunity I can get to engage in backyard grilling, drink cocktails as the sun dips into the Pacific, and escape to the beaches on Coronado for an afternoon getaway.

Recently, I’ve been obsessed with making my own Carne Asada.  Spanish for “grilled meat,” Carne Asada is a traditional Mexican dish, and recipes can vary greatly from region to region.  After asking several of my Mexican friends and co-workers how their families prepare Carne Asada, I came up with my own method, using different parts from each family recipe.  Thin steaks are marinated in a flavorful bath of garlic, jalapeno, cilantro, spices, citrus, vinegar, olive oil and Mexican beer for 4 to 8 hours.  The marinated beef is then thrown onto a searing hot grill, and cooked until tender and smoky.  The finished meat is incredibly flavorful with a bold citrus punch.  Continue reading for the recipe.

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Rustic Gnocchi with Sage Brown Butter Sauce

Rustic Gnocchi

Tender potato dumplings flecked with bits of browned butter, red pepper confetti, Parmesan cheese and crispy fried sage leaves.  My Rustic Gnocchi with Sage Brown Butter Sauce is pure comfort food.

Growing up, I used to love to eat gnocchi tossed with melted butter and grated Parmesan.  The light, squishy texture is what I remember most.  Fueled by nostalgia, I’ve attempted to make gnocchi at home many times over the years.  Sometimes with fantastic results.  Other times, not so much.  The deceivingly simply ingredient list (potato, flour, egg, salt) may lead you to believe that this is an easy recipe.  But this is not an easy recipe.  Nor is it a hard one.  Mastering the art of gnocchi-making simply takes practice.  You may fail on your first attempt, but I urge you to keep trying.  It’s all worth it once you take that first bite of pillowy potato deliciousness.  Continue reading for the recipe.

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Top 10 Recipes from 2013

Slow Cooker Pulled Pork Sandwiches

Before I dive into a fresh batch of recipes for 2014, I wanted to take a moment to share the most popular Kitchen Konfidence posts in 2013.  The list below is ranked based on view counts from Google Analytics.  I always love taking these delicious trips down memory lane :)  So many tasty moments.  Did your favorites make the Top 10?

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Zinfandel Short Ribs with Goat Cheese Polenta and Mixed Herb Gremolata

Zinfandel Short Ribs Can you even believe that Christmas is just 3 days away?  Where did the Holiday season go?  Well, I’ve managed to get most of my gift shopping done; however, I have yet to bake a single cookie or prepare any edible gifts for my coworkers.  AND I’m just finishing up all of my cards today.  Luckily they say “Happy Holidays”, so they are still relevant if they show up some time between Christmas and New Years ;).  I know you’re probably thinking: #firstworldproblems, but I have certain traditions I like to do each year, and it makes me a little sad if I don’t get to all of them.

This year, Jorge and I will be going up to LA on Christmas Eve to have dinner with his family, and then we’ll be driving back to SD on Christmas day.  Christmas dinner will be for just the two us.  Even though I’m not hosting a blowout party (like Thanksgiving), I still want to make our Christmas dinner special.

It’s during times like these when I need to prepare a standout meal with minimal effort, that I’m glad I have this Zinfandel Short Ribs recipe in my back pocket.  Zinfandel Short Ribs are fairly easy to prepare, the ingredients aren’t fussy, and the beef can be cooked a day in advance.  Goat Cheese Polenta and Mixed Herb Gremolata, the all-star accompaniments, come together easily an hour before dinner.  And really, who doesn’t love a good braised short rib?  Continue reading for the recipe.

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4th of July Recipes

Beer Marinated Tri Tip The 4th of July was one of my favorite holidays growing up.  Each year, my parents would take me and a few of my close friends to Philadelphia for an afternoon of eating, sightseeing and celebrity spotting.  One year, we saw Rosa Parks!!  She was actually getting on a bus.  I was always so enthralled with the energy coursing through that city on the 4th of July.  You could feel the excitement.

Later in the evening, my friends and I would watch our hometown fireworks from someone’s backyard.  Fireflies blinking in the warm, dark summer air.  The back patio wet with pool water.  Hot dogs sizzling on the grill.  Tradition.  That’s what the 4th of July means to me.  I love the sense of tradition with friends and family.

Since moving to San Diego (far far away from my hometown and Philadelphia), I have had to establish some different traditions.  Summer flavors, backyard grilling, afternoon cocktails and bayside fireworks.  Cooking for friends and loved ones.  I do miss those old traditions, but I am also excited for the new ones.  Below is a collection of recipes perfect for a 4th of July bash.  Some of these recipes are from Independence Day celebrations of years past.  Some are recipes I’ll be making again in a few days.  I hope you enjoy :)

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Summer Squash Crostini

Zucchini Crostini Sweet, grassy squash is sauteed with olive oil, lemon and rosemary, then arranged atop a garlic-rubbed, ricotta-slathered slice of baguette.  These handheld treats have the most satisfying contrast in both flavor and texture.  The crisp, toasted bread against the tender rounds of zucchini and squash.  The cool, creamy ricotta against the sharp bite of garlic and soaring brightness of lemon.  So. Yum.

Summer Squash Crostini is a simple yet elegant way to use up the bounty of beautiful squash available at the markets right now.  Serve these bites as an appetizer at a backyard bash, or pair with a chilled summer soup for a light dinner.  Continue reading for the recipe.

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Caramelized Garlic Tart

Caramelized 40 Clove Garlic Tart

A golden round of puff pastry is filled with a tangy goat cheese custard and 40 cloves of garlic caramelized in a mixture of balsamic vinegar, thyme and rosemary.  In other words, heaven.  Several weeks ago, I was on quite the tart binge, and too be honest, this one is my favorite.  Well, my favorite savory tart at least.

The filling for this tart is a bit involved, but you can certainly make the caramelized garlic mixture in advance.  You can actually make this entire tart in advance and rewarm when needed.  Packed with bold flavor, this Caramelized Garlic Tart would fit perfectly in any brunch spread, or could be eaten for dinner with a light, acidic salad.  If you love garlic as much as I do, then you will surely go crazy for this tart.  So yum.  Continue reading for the recipe.

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Paleo Recipes: Week of May 13

Coconut Yogurt With posts like this and this and this, you may have thought I was off the Paleo Diet.  But that’s totally not the case.  I’m still going strong :)  I did put on several pounds after my trip to NYC though.  With dining destinations like Le Bernadin, The Big Gay Ice Cream Shop, Eataly, Baked and the Momofuku Noodle Bar, it was close to impossible for me to follow Paleo guidelines.  But I don’t go on many vacations throughout the year, so I was totally fine with breaking the rules.  I’ve got three recipes below that have helped me get back on track.  They’re easy to prepare and packed with flavor.  Each recipe also has a richness that makes you forget the fact that you are eating diet food.  Citrus Avocado Dip, Coconut Yogurt, and Chorizo Meatloaf recipes below.

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Pulled Pork Tamales with Corn Salsa

Pulled Pork Tamales with Corn Salsa Several days ago, temperatures in San Diego shot up to the mid 80’s and 90’s, causing an almost instantaneous craving for summer flavors.  Fresh berries, sweet corn, juicy tomatoes, grilled meats and gloriously green herbs.  I immediately got in my car to do some grocery shopping.  Windows down.  A warm breeze blowing.  Spotify on full blast.  Pulled Pork Tamales with Corn Salsa in mind.

This recipe captures the essence of summer.  Smoky, succulent pulled pork is encased in corn masa, then steamed until light and tender.  Accompanying the tamal is a corn salsa spiked with red onion, serrano chile and chopped cilantro.  This salsa is fresh, fresh, fresh.  A perfect counter to the richness of the tamal.  Summer, I am ready for you.  Continue reading for the recipe.

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