Pork and Hominy Stew Recipe

You guys are in for a treat today!

Pork and Hominy Stew with Jorge

Red Pozole is one of my favorite Mexican soups. It’s rich, it’s spicy, it’s hearty, and it’s exactly what I want to eat as soon as the weather cools down. The only problem with Red Pozole, is that it requires many big pots to cook all of the various elements, and it can take an entire afternoon to prepare! I don’t mind the traditional preparation from time-to-time, but if I get a pozole craving on a hurried weeknight, I need a faster solution. This Pork and Hominy Stew fits the bill.

The ingredient list here is simple: pork shoulder, chicken stock, dried chiles, onion, garlic and canned hominy. Most items might already be sitting in your pantry! The preparation is also simple, and you can multitask while various things steep and sizzle (game plan below). Bold in color and flavor, this Pork and Hominy Stew tastes similar to Red Pozole, but requires just a fraction of the effort to prepare. Continue reading for the recipe.

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Chorizo Cheddar Burger Recipe

This recipe was born out of necessity.

Chorizo Cheddar Burger

Several weeks ago, I made the unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco.  Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo).  Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo.  After several batches of chorizo eggsmeatloaf and queso fundido, I found myself craving something different.  Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.

The ingredient list is simple:  ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper.  Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection.  The combination of chorizo and aged cheddar is a major flavor bomb.  One that will surely induce a yum face.  Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo.  No fancy toppings needed here!  Continue reading for the recipe.

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Porchetta Pork Tenderloin

I have been dying to share this recipe for Porchetta Pork Tenderloin with you guys.

Porchetta Pork Tenderloin

Why?  Because it’s quickly become my new favorite weeknight meal.  With just 10 minutes of prep work and 30 – 40 minutes cook time, this show-stopper entree can turn a boring weeknight dinner into a dazzling pork on pork extravaganza.  And I mean, how bad could that be?

Before we get to this pork-tastic recipe, let’s talk about porchetta in general.  Porchetta, Italian in origin, is traditionally made by stuffing an entire de-boned pig with ground pork (usually offal), and seasonings.  Garlic, rosemary, fennel, salt and pepper are most common.  The pig gets tied up around a spit, and then roasted until the skin is crispy and crackly and the insides are moist and tender.  This Italian specialty has been all the rage here in America over the past several years.  Here’s the porchetta sandwich I had from the People’s Pig in Portland.  And last year, I made a whole porchetta roast for Valentine’s Day (here’s a slice photo)!  Both were seriously tasty.

Traditional porchetta is super labor-intensive, and even the roast I linked to above took some time to prepare.  This Porchetta Pork Tenderloin recipe captures the flavors and textures of it’s traditional counterpart without the hours and hours of prep and cooking.  Continue reading for the recipe.

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White Bean, Fennel and Chorizo Salad in a Jar

I have a confession to make.  Over the past several years, I’ve developed quite a jar obsession.

Salad in a Jar Two and half years ago, I was only a few months into dating my boyfriend Jorge.  He was heading up to San Francisco at the time to visit friends, and I asked him to bring me some items from the city.  Can you guess what I asked him for?  Not a loaf or two of glorious SF sourdough.  No chocolate from Ghirardelli.  No artisan, hand-crafted this or that.  Instead, I asked for jars.  Particularly Weck Jars from Heath Ceramics.  At the time, they were a bit of a rarity.  Crate & Barrel and West Elm hadn’t started selling them yet.  I was completely elated the evening Jorge walked through the door carrying two large bags filled with carefully-wrapped Weck Jars.  This obsession has continued ever since.

With such a wide variety of glass beauties at my fingertips, I’m always looking for new ways to use my jars.  And now, I’m jumping on the Salad in a Jar bandwagon.  Here’s the basic idea: salad ingredients are layered inside a large canning jar in such a way that the greens stay crisp and fresh.  Liquids at the bottom.  Greens at the top.  With this framework in place, you can make a number of jarred salads on the weekend to enjoy throughout the week.  Continue reading for my layering technique plus a Salad in a Jar recipe that uses white beans, fennel and chorizo.

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Better With Bacon

Everything’s better with bacon, right?  Even this cocktail.

Better With Bacon Cocktail Better With Bacon, a cocktail from Greg Henry’s Savory Cocktails, starts by steeping sliced bacon in a mixture of peppery rye, lime juice, simple syrup, and liquid smoke.  After a 10-minute infusion, the bacon-rye mixture is strained over ice, and shaken until well-chilled.  Finished with a simple slice of cooked bacon, this savory cocktail is crisp, bright and full of intrigue.  The liquid smoke amps up the smokiness of the rye and bacon, while the lime juice cuts through the rich, heavy flavors.  Simple syrup is added for balance.  In addition to my Bacon Bloody, this Better With Bacon cocktail is one of my favorite ways to consume bacon in liquid form.  If you are a bacon-lover (like me), I’d highly recommend that you give this cocktail a try.  The ingredient list is fairly simple, and you could even use bourbon here if you didn’t have rye on hand.  Continue reading for the recipe.

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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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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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Kale and Bacon Frittata

Kale and Bacon Frittata

It’s around this time each year that I’m usually super busy with my full time job.  It’s event season and I’ve got a major one coming up next Saturday.  Amidst extensive planning and preparations, I find myself yearning for a lazy Sunday morning with the boyfriend.  The type of morning where we brew an extra-large pot of coffee.  The Food Network is on in the background, and I’m puttering around in the kitchen cooking up some waffles, pancakes, or scones (Instagramming along the way of course).  A morning with no commitments, and a shower is my most ambitious plan.

Unfortunately, this Sunday morning looks nothing like that.  Even though my schedule is packed, I still try to make time for a delicious, home-cooked breakfast.  Today, I’ve made this Kale and Bacon Frittata.  Rich and smokey, this egg-based dish is make with thin shreds of kale sautéed in bacon fat with shallot and crushed red pepper flake.  A golden-hued mix of egg, smoked gouda and parsley is then poured over the tangle of spicy bitter greens.  Crispy bits of bacon are tossed in at the end.  The finished frittata is luscious and hearty.  With each bite you’ll enjoy a satisfying balance of spicy, salty, fatty, fresh and bitter.  And the crisp bacon provides savory pops of smoke and salt.  I may not be able to enjoy a lazy Sunday morning right now, but at least I can get a small bite of it before diving into my next project.  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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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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