Suzi's Blog

Whole Spicy Smoked Roast Chicken from Pitt Cue Co.: The Cookbook

Our first test from Pitt Cue Co.: The Cookbook was more than a success. It was delicious. There are two recipes here, one for the chicken which involves the second, a House Rub that you can use and use again. The range for the rub is far beyond chicken. The header for this recipe says…

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Moroccan Spiced Chicken

Chicken tends to taste, well, like chicken. Actually, there are chicken options that I hope you can explore. If you can get a real, honest, free range chicken that was carefully managed and cultivated, then you are in for a flavor treat. You can find those chickens in Paris. Everywhere in Paris. Or sometimes at…

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Roasted Butterflied Chicken and Tomatillos from Curtis Stone’s What’s for Dinner

We have simply fallen in love with Curtis Stone’s What’s for Dinner? The range of recipes here, from simple to elegant, is impressive. Even more impressive is this: these recipes work. They have been tested and honed. Pick one, follow the directions and, voila, you will seem to be culinary guru. Well, maybe that’s what…

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Cookbook Review: Olives, Lemons & Za’atar

Ok, to begin with za’atar is a Middle Eastern spice mix: dry oregano or thyme is mixed with sumac, toasted sesame seeds and salt and then served with olive oil and flat bread as the signature breakfast dish. Oh, sumac? That is a spice made from the dried and powdered berries of a shrub that…

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