Suzi's Blog

Salmon Veracruz with Tomatoes, Capers, Olives and Herbs

Here is salmon, we all know salmon, from a different perspective. Rick Bayless applies the flavors of Mexico in layer upon layer of texture and flavor. This Veracruz “sauce” can be served next to your grilled/pan-fried/barbequed/baked salmon. Or on top of it. There are onion, garlic, herbs, spices, olives, capers and jalapenos here. Surely, you…

Read More »

Sangria Caliente from Sangria by Mittie Hellmich

  The planet is experiencing rapid growth: population, pollution, and mixologists. Oh, don’t get me wrong, I do not have bad associations with that mixologist word. In fact, when I retire, I am going to open up a B&B: Bar and Bakery. But as the number of mixologists grow, as they each get their 15…

Read More »

Meat Loaf Sandwiches

    You can say that it doesn’t matter. No matter how you do it, it will be fine. Sure, and Hell did freeze over. I did a google on “meat loaf sandwiches.” I happen to love them and actually, like many people, prefer the sandwiches the next day to the freshly made meat loaf…

Read More »

Candied Jalapeno Knots

Not that I would ever want to be one, but it is now clear to me that I could not be a heart surgeon. I cannot do knots. I can’t tie my shoes. Heck, I can barely tie candied jalapeno strips. From Cocktails for the Four Seasons, by Jenny Park and Teri Lyn Fisher, there…

Read More »