Suzi's Blog

Ancho Chiles Stuffed with Beef Tenderloin, Shiitakes and Cremini

Yesterday I did a TBT cookbook review of Rosa’s New Mexican Table by Roberto Santibanez. Suzi and I love the book because of the bright spiciness of the food and the long lasting satisfaction of each bite. And the sophistication. You’ve probably had chiles stuffed with cheese, perhaps the definition of decadence. Here, ancho chiles…

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Thanksgiving Idea: Pastel Azteca, the Perfect Comfort Food, from Enchiladas

Do you need a dish for your leftover Thanksgiving turkey? Read on. Ignore the chicken part and just use that turkey meat, white or dark. I recently reviewed a remarkable book, Enchiladas by Cappy Lawton and Chris Waters Dunn. This is the first dish Suzen and I prepared from the book and it is, in…

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Cooked Tomatillo Salsa Verde from Dos Caminos Tacos by Ivy Stark

Tomatillo salsas come in two versions: cooked and uncooked. Yesterday I posted an uncooked version, fired by dried arbol chiles. Today, here is a cooked tomatillo salsa, actually twice cooked as you will see. I love this salsa. Uncooked tomatillos attack your tongue with an immediate sharp flavor. Cooked tomatillo offer a deeper, denser flavor…

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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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