Hermosa Inn Blog

Recipe: Pork Belly Rub & Confit

Pork belly is a dish you'll see on menus across the nation. It's at its peak of popularity and we feature it on various menus and at special events. Below is the recipe for our pork belly rub, with directions to confit. Any questions? Leave us a note in the comments. Enjoy and we hope to see you soon at LON's! Want to learn more cooking tips and recipes? Follow our Pinterest board, view our recipes on the blog or join us for an upcoming cooking class.

Read more

Tips on Cooking Pork

Last weekend, LON's Executive Chef Jeremy Pacheco and Chef de Cuisine Alejandro Martinez led a class on all things pork for our monthly Art of Cooking Series. Aside from learning where each portion of the pig is (see diagram to the right), each shared various cooking tips and recipes for the class, some of which we included below. Dishes that they made and taught the class included smoked and pulled pork butt, baby back ribs, italian sausage, cured and confit pork belly, roasted pork rack and coffee rub tenderloin. Couldn't make it to class? Join one of our upcoming classes (see the full schedule here) by calling 602.955.7878. Let's start with one of the most popular cuts, the pork belly. Start off by curing it. This is done with a rub (get that recipe here - it's the same one we use on our smoked salmon) consisting of sugar and salt as its base (this is what actually cures the meat) and any additional ingredients, which are just for flavor. From here you can go in a few different directions: Confit the pork belly (view that recipe here). Afterwards, rinse off the rub and then roast. Leave rub on if you want to caramelize it but be careful here and decrease the amount of salt used. For bacon lovers, the chefs recommend curing the pork belly for almost a week, dry and hang for 5-6 days and then smoke it. Slice to make bacon! [caption id="attachment_4359" align="aligncenter" width="372"] Chef Martinez prepping the pork belly while Chef Pacheco explains how to confit.[/caption] Next up: making Italian sausage. Here, the higher the fat content the better. Grind together both the fat and the meat (about 5lbs) to help emulsify it (use the paddle on your KitchenAid mixer). Note that you'll want your meat cold when grinding - almost freezing - in order to help emulsify. Let that sit for a day. From here, you can either leave as is and use as sausage on a pizza or buy the casing attachment for the KitchenAid to case, and then bake or grill your sausage. [caption id="attachment_4357" align="aligncenter" width="383"] Chef Pacheco continually checks on the tenderloin, ribs and pork shoulder throughout class.[/caption] For pork tenderloin, a quick tip: pair with a chimichurri (get our recipe here). And remember to add the salt and vinegar first, as that's what dissolves the salt grains. As for the pork loin, using string to tie the meat together is not just for looks; giving it this uniform shape ensures even cooking. Chef Martinez demonstrates that for class below. Any questions? Leave a comment below for the chefs and we hope to see you in an upcoming class. Download the seasonal events calendar here or view our online events calendar.

Read more

2016 Art of Cooking Classes

Our Art of Cooking Series returns in 2016, led by LON's at the Hermosa's Executive Chef Jeremy Pacheco and his culinary team. From all things pork and cooking with whole grains to making a meal on the grill for that special someone or light dishes for a warm summer, recipes, tasting and an enjoyable day will be had by all in these two-hour interactive cooking courses. To reserve your seat (cost: $69/person) in any of the upcoming classes, call 602.955.7878. Saturday, January 9, 2016 from 12-2pm: For the lover of all things pork. In this whole hog butchery class, LON's Executive Chef Jeremy Pacheco and his culinary team will take portions of a whole hog and describe the differences of cuts, where they come from, how to use them, and recipes exemplifying the age-old craft of butchery. As one of the oldest cooking techniques, this class will cover everything from grilling and smoking to curing, charcuterie, and salumi, in addition to tastings throughout class. Saturday, February 13, 2016 from 12-2pm: The lover's grill. Learn how to prepare a meal on the grill for that special someone at this Valentine's-themed cooking class. Featured dishes will include Chateaubriand, lobster, grilled bruschetta and grilled oysters, in addition to some decadent sweets to enjoy throughout the class. Saturday, March 12, 2016 from 12-2pm: Eating whole grains is an integral part of a healthy lifestyle, and specialty supermarkets are stocking their shelves with a greater variety than ever before. In this class, enjoy the healthier side of food as LON's chefs provide an overview of some of the most popular grains, including quinoa and bulgur wheat, millet farro, and rice, in addition to teaching various cooking methods, techniques, recipes and benefits of these grains. Saturday, April 9, 2016 from 12-2pm: The summer heat has a tendency to affect one's appetite, and this class will demonstrate how to counteract that with light and refreshing summer dishes. From salads, granitas and gazpacho, to chilled appetizers and entrees, guests will leave this class prepared for their next summer gathering. For a full list of upcoming events at The Hermosa Inn, view our online events calendar here or download the seasonal events calendar here.

Read more

January Events @ LON's & Last Drop

We're beginning the New Year at LON's & Last Drop by offering an education in all things food and beverage. Multiple classes will guide you on a culinary journey and lesson in mixology, while our award-winning Artist in Residence series returns with an intimate brunch. Details include: LON's Art of Cooking Class: Pork Saturday, January 9, 2016 from 12 â?" 2 p.m. For the lover of all things pork. In this whole hog butchery class, LON's chefs will break down a whole hog and describe the differences of cuts, where they come from, how to use them, and recipes exemplifying the age-old craft of butchery. As one of the oldest cooking techniques, this class will cover everything from grilling and smoking to curing, charcuterie, and salumi, in addition to tastings throughout class. Cost: $69/person Artist in Residence Brunch featuring Victoria Nelson Sunday, January 10, 2016 at 10 a.m. â?" 2 p.m. Guests are invited to enjoy an a la carte brunch at LON's at the Hermosa featuring special guest and artist Victoria Nelson, who will be on hand for a painting demonstration and discussion of her works, which will be on display and up for sale. After a high-powered career in the computer industry, Nelson transformed her life to become a full-time painter. She now focuses on energetic seascapes, inspired by the coast of southern Maine and high desert landscapes, inspired by the surroundings of her home outside Sedona. Cost: complimentary with the price of brunch Wines of the World Educational Series: Cabernet Sauvignon Sunday, January 10, 2016 from 4 â?" 5:30 p.m. LON's at the Hermosa will be uncorking their award-winning wine program to take guests on a worldwide wine tasting experience, where they'll be able to sample a specific varietal and compare and contrast the difference in flavor profiles from those of each region, in addition to enjoying small plates specifically paired with the wines. LON's sommelier will lead each class, introducing guests to different wine regions of the world, teaching how to read labels, when to decant wines, and other tips and tricks of the wine trade. Cost: $55++/person Mixology Class at Last Drop: Vodka [SOLD OUT - see upcoming classes here] Sunday, January 17, 2016 from 2 â?" 4 p.m. Join Last Drop's Spirit Guide for a two-hour crash course on cocktails. Guests not only get a taste of two cocktails but a veritable knowledge on the liquor of choice, along with ample time for Q&A at only 10 people per class. Cost: $30++/person To make a reservation for any of the above events, call 602.955.7878.

Read more

Thank You