Suzi's Blog

Cardamom-Infused Apricot and Almond Chili Jam from Red Hot Chili Sauce Book by Dan May

For each of her corporate events — where teams come into our kitchen to cook together — Suzen loves for her guests to begin enjoying food from their first steps. So, as soon as the coats are off, guests are welcomed with appetizers. We serve a very, very wide range of appetizer dishes but one…

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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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Brian’s Chili Nuts

“What are you blogging today?” my wife Suzen asked me. I don’t get asked every day and when I am asked, it comes in two forms. There is the “I’m curious what you are going to please people with today” voice that I love. And, then, of course, there is the “One more cocktail or…

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Hot Chili Sauce Testing, Round 1

  I’ve begun my great hog dog chili sauce tests using the recipes in Haute Dog by Russell Van Kraayenburg. I made his basic, classic chili sauce — the recipe is repeated below. In a word, it’s hot. Blazingly hot. No, it is nothing like Roakes in Portland. But I did learn one thing: Roakes…

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