Suzi's Blog

Brian’s Pork Chops with Chile Jam

This year, pork production in the United States will surpass beef for the first time in almost 70 years. Pork has changed over the decades, much leaner, “meatier” to the taste. Ah, the taste. With the fat down, the taste is down. A pork chop today simply does not have the fat-carried flavor of those…

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Brian’s Southwestern Twice Baked Potatoes

I love baked potatoes and, over the decades, I must have consumed acres of them. I would never insult those nice folks in Idaho by saying a baked potato can be boring. But it can be improved upon. I’ve done twice baked before where you simple extract the potato core, mash it, replant it, and…

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Tomato Chile Jam from Preserving by the Pint

It’s the perfect confluence of words: tomato, chile, and jam. This is a universal food. Almost. I would not be putting this jam on my breakfast toast, actually. It has more sizzle than I want to start my day with. But, on a toasted slice of bread with goat cheese, this jam is an ideal…

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Watermelon, Mint and Chile Gazpacho

The leaves are yellow now. As yellow as that watermelon in the background. Before the leaves are gone, before the last watermelons disappear, before the mint blackens in that first frost, this is a recipe to capture the last lights of summer. This gazpacho is best served very cold, in shot glasses, perhaps with some…

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