Suzi's Blog

Chiles Rellenos with Goat Cheese, Pine Nut, and Corn Filling

Here's a suggestion, first posted earlier this year, for a complicated, time-consuming, and totally satisfying Mexican dish. During this long week between Christmas and New Years, you need a spectacular flavor break. This is it. In Santa Fe, a couple of decades ago, in a very good restaurant, I took one bite and knew, finally,…

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Brian’s Uncooked Tomatillo Salsa Verde

This is Suzen’s favorite tomatillo salsa, bright and intense. Tomorrow, I’ll post a cooked tomatillo salsa, the one I prefer, for it seems to have a deeper, more complex flavor. But, I’m happy to eat either one. So is Suzi. And so will you. If you search, you’ll find dozens of recipes for tomatillo salsa…

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Chile Rellenos Filled with Goat Cheese, Pine Nuts and Corn from Mexican Flavors

I remember my first time. Well, my first good time. Well, my first good relleno, not really a time. I’d had rellenos a few times before but had never understood why people liked them. My experiences had been greasy, awkwardly flavored, falling apart on the plate. In a phrase: disgusting failures. In Santa Fe, a…

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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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