Pork

Pork & Poblano Stew with Crispy Chorizo

Posted on Mar 23, 2014 | 12 comments

Healthy eating doesn’t have to be a set of rules about what to eat and what not to. Healthy eating is not about dieting and deprivation. To me it’s more about the ability to make the right choices as well as exercise a good measure of self control. We try to eat lots of fruits and vegetables, choose as many organic ingredients as possible and learn how to identify GMO produce. While our diet consists a lot of the good stuff there are times when we give in to the bad. And that’s ok.

Saturday night the family was over for a down and dirty roll up your sleeves type of meal. We made home made Margaritas and Hot N Juicy style shrimp boil. For those of you who have never been to Hot n Juicy, they serve bagged seafood swimming in tons of buttery seasoning made spicy to your licking. I can’t explain how good it is. It’s just is. I’ve mastered the seasoning and it’s now become a once a month thing for the family get together. My dad can sit there all night, just peel the shrimp and enjoy sucking the sauce out them. The six of us ate 8 lbs of shrimp and we’re not sorry. :) I’ll be good again tomorrow.

Pork & Poblano Stew with Crispy Chorizo

Saturday was a beautiful 65 degree day and a glimpse into what Spring is going to bring, but today the cold is back. It’s going to rain most of the week with a possibility of snow on Tuesday. So I made this delicious stew to warm up a bit. I love stews no matter the time of the year.

Pork & Poblano Stew with Crispy Chorizo

I made baked tortilla chips as well. Simply cut corn tortillas into eights, lay on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 degrees until golden.

chips

The toppings are all up to you. Use whatever you like, avocado, radish, cabbage, red onions. All fantastic! I made crispy chorizo bits for an even more flavor.

Pork & Poblano Stew with Crispy Chorizo

Pork & Poblano Stew with Crispy Chorizo

  This stew is great the day it’s made and even better the day after. It freezes well too.  

Kathy Sig 2

5.0 from 1 reviews
Pork & Poblano Stew with Crispy Chorizo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • 2 lbs pork shoulder, cubed into 1 inch pieces
  • 1 red onion, diced
  • 1 poblano pepper, diced
  • 1 garlic clove, minced
  • 1 can light beer
  • 2 14 oz cans hominy, drained and rinsed
  • 3 cups water
  • 1 chicken bouillon
  • 2 whole pickled jalapeños plus the juice, fine chop
  • 1 tbsp cumin
  • salt and pepper to taste
  • cayenne pepper (optional)
  • olive oil
  • toppings of your choice
Instructions
  1. Heat olive oil in a heavy soup pot or a Dutch oven.
  2. Season pork with salt and pepper. Working in batches, brown pork. (Don't overcrowd the pot, you'll end up steaming the meat instead of browning it) Remove to a bowl.
  3. To the same pot add diced onion, garlic and poblano pepper. Cook about 5 minutes.
  4. Add the beer, deglaze the pot and add the rest of the ingredients.
  5. Bring to a boil then reduce heat to simmer. Cook about 1 hour until pork is tender. Season with salt and cayenne to your liking.

 

 

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Pork & Shrimp Dim Sum

Posted on Feb 27, 2014 | 1 comment

I LOVE DIM SUM. PERIOD.

I really love dim sum. It’s such a wonderful combination of simple flavors in a small bite. It’s just perfect.

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These little meat and shrimp pockets are very easy to make, as complicated as it might look.

dim sum

Mix all the ingredients. Fill the wonton wrappers. Shape into little purses and steam. Serve with your favorite sauce.

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I strongly suggest investing a few bucks into a bamboo steamer. There are so many different dishes that can be made in it. I’ve steamed veggies, fish and dim sum in mine so many times, it’s time for a new one. If you are looking for a good fish recipe to try in the steamer then you must make my Salmon with Leeks & Shiitake.

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You can even make a large enough batch to freeze for future dinner in a flash. Kurt and I however ate this entire platter by ourselves.

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When steaming it’s important to line each bamboo tray with lettuce leaves so that Dim Sum doesn’t stick to it. Bring an inch of water to a simmer in a skillet large enough to accommodate the diameter of your steamer. Alternately, you can use a wok. The water should not be so high that it makes contact with Dim Sum. Enjoy!

Have a great weekend everyone.

Kathy Sig 2

5.0 from 1 reviews
Pork & Shrimp Dim Sum
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 package of wonton wrappers
  • 1 lb ground pork
  • 6 large shrimp, finely chopped
  • 2 scallions, thinly sliced
  • 5-6 mushrooms (preferably shiitake), chopped
  • 2 garlic cloves, minced
  • ½ tbsp corn starch
  • 1 tbsp low sodium soy sauce
  • ¼ cup white wine
  • salt and pepper to taste
Instructions
  1. Mix all ingredients together.
  2. Fill wonton wrappers. Shape into pockets, do not seal on top.
  3. Line bamboo steamer with lettuce leaves or a wet paper towel.
  4. Arrange dim sum so they're not touching, otherwise they will stick to each other.
  5. Steam covered about 8-10 minutes until the pork is fully cooked.

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Mexican Chorizo Hash

Posted on Feb 23, 2014 | 6 comments

Every so often I make a dish that Kurt labels as “The Bomb”. This is one of those dishes. Inspired by our love for Mexican cuisine and an upcoming vacation this chorizo hash surely hit the spot. I have been on a hash kick lately. I am also enjoying making super simple one pot dinners.

When we were on vacation in Cancun I was in love with the poblano onion sauté that was served at the brunch buffet. It was wonderfully spicy and delicious. The poblano peppers in Mexico must be very different than the ones we get in the States, because there was an insane amount of heat to them. So if you’re not a huge fan of spicy food, no worries, this dish is not spicy but more on the smoky side. However, if you are a spicy food freak like Kurt and I then feel free to add red pepper flakes as well as douse it with Cholula.

Mexican Chorizo Hash

We even took some with us for lunch the next day. I have to tell you, this is a great leftover dish. If you can’t get fresh chorizo then use the smoked variety, just cook it a lot less.

Mexican Chorizo Hash

Mexican Chorizo Hash

Anyone notice how different the food is in Cancun vs Los Cabos?

Kathy Sig 2

Mexican Chorizo Hash
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 poblano pepper, seeds removed, chopped
  • 3 garlic cloves
  • 6 yukon gold potatoes, peeled and cubed
  • 4 fresh chorizo links, casings removed
  • 1 small onion, chopped
  • 4 eggs
  • salt and pepper to taste
  • fresh cilantro, for garnish
  • 3 tbsp olive oil
Instructions
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat. I prefer using a cast iron skillet for this recipe.
  2. Add chorizo and cook about 10 minutes breaking up the meat into smaller pieces. Stir in poblano, onion and garlic. Saute until the vegetables are softened, 5 minutes. Remove to a bowl and set aside.
  3. To the same skillet add the rest of the olive oil and potatoes. Season with salt. Allow the potatoes to cook thoroughly until crispy around the edges.
  4. Return the chorizo mixture to the potatoes, season with salt and pepper to taste.
  5. Make four egg size spaces in the potatoes. Crack an egg into each one, cover and cook until the eggs are done.
  6. Sprinkle with cilantro. Enjoy.

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Navy Bean Soup

Posted on Jan 20, 2013 | 6 comments

Navy Bean Soup

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I don’t say this often but occasionally I reach my limit of overly healthy recipes. :) There I said it. But right when I’m about to cook something “bad” my inner voice comes out and reminds me of the Punta Cana vacation we are about to go on. There is   a part of me that loves to eat healthy and then there is this other side that wants to eat bad because it’s the playoffs or enjoy the entire Chocolate Ganache Explosion at the steakhouse on Saturday night or have 10 well done wings at Buffalo Wild Wings just because it’s Sunday. Thankfully I am pretty strong willed and have learned how to reach a compromise with myself. The recipe I am about to share with you is a compromise between my love for bacon, bean soup and the want to make the two a less guilty combination.

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Beans are a nutritional powerhouse. They are loaded with insoluble fiber, B vitamin, calcium and folate. They are cheap and versatile. In fact with so many fantastic recipes out there, varieties of beans quickly became a staple in my house. With all that said, I decided to make bean soup using some bacon but still keep the good in it.

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I am very happy with the way this bean soup turned out. I am also very happy that I still have another day off tomorrow. I have lots of to do’s on my list as we are starting a mini bathroom remodel and will spend most of the day painting. I’ll be sure to post the before and after pictures soon.

Kathy Sig 2

Navy Bean Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb dry navy white beans
  • 1 onion, finely chopped
  • 5 uncured bacon slab pieces, cut into ¼ inch (i used Trader Joe's brand)
  • 2 garlic cloves, minced
  • 2 celery stalks, cubed
  • 1 fresh thyme sprig, roughly chopped
  • olive oil
  • salt and pepper to taste
  • 5 cups water
Instructions
  1. Bring 2 cups of water and beans to a boil, cook 3 minutes. Turn of the heat, set aside for 1 hour.
  2. Heat olive oil in a Dutch Oven and saute bacon until crispy.
  3. Once bacon is crispy, remove with a slotted spoon and set aside.
  4. Discard ¾ of the fat, add onion, celery and garlic ,saute until translucent.
  5. Return bacon to the pot.
  6. Drain the beans and add to the onion bacon mixture.
  7. Top with water, add thyme and simmer on medium low until the beans are well cooked about 1 to 1½ hours.
  8. Season with salt and pepper to taste
  9. Add water if necessary to keep soupy consistency.
Nutrition Information
Serving size: 1 cup

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Braised Short Ribs & Bacon Hasselback Potatoes

Posted on Dec 23, 2012 | 5 comments

Happy Holidays

Woo hoo, Christmas is almost here. I am so excited. Can’t wait for Tuesday. I love spending the time with my loves on this special day, lounging around in pajamas all morning, watching the excitement on Briana’s face as she opens her presents and replaying The Christmas Story all day. Can’t wait to cook Christmas dinner, have the rest of the family come over and enjoy a few cocktails in between. :)

We have been eating very healthy lately. So to satisfy my meat and potatoes kinda husband I decided to cook something not so healthy this weekend. Let me tell you I am so glad I did. These ribs came out of this world delicious and we certainly enjoyed being a little naughty. ;)

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I browned the ribs under the broiler first.

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Next I topped them with a braising liquid made with onions, celery, carrots, garlic, beer and soy sauce. And then let it do its thing in the oven for about 1 1/2 hours.

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I served them with equally delicious Bacon Hasselback potatoes.

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Merry Christmas to all of you and your families. One of the best things about this time of the year is creating wonderful memories with the ones we love. :)

5.0 from 1 reviews
Braised Short Ribs & Bacon Hasselback Potatoes
 
Author:
Ingredients
  • 6 country style short ribs
  • 1 small onion, diced
  • 1 small carrot diced
  • 1 small celery rib, diced
  • 2 garlic cloves, smashed
  • ¼ tbsp red pepper flakes
  • ¾ bottle light beer such as Coors Light or Bud Light
  • 1 tbsp soy sauce
  • ½ cup low sodium chicken stock
  • salt and pepper to taste
Instructions
  1. In an oven safe dish arrange short ribs so they are not touching each other and cook about 8 minutes on each side under the broiler until golden brown.
  2. Meanwhile, sauté all the vegetables in a little olive oil until soft.
  3. Add beer, stock, red pepper flakes and soy sauce and simmer for 5 minutes.
  4. Transfer ribs to a deep baking dish, top with the vegetable mixture. Adjust seasonings if needed. And braise at 350 degrees for 30 minutes.
  5. Turn the ribs and continue braising for 1 hour more.
Nutrition Information
Serving size: 4

Kathy Sig 2

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