Suzi's Blog

Pork Roast with Garlic-Parmesan Cream

  I posted this recipe last year before Thanksgiving, suggesting it would be an ideal holiday delight. No, it's not meant for Turkey Thursday, but you'll have other feasts that week and this will be something that can nobly compete with the other holiday fare you will be enjoying In a word, this dish is…

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Fig and Mustard Pork Loin from Suzi

Yesterday, Bloomberg Business on the web told us something we all knew in our hearts already. The American passion for beef is fading. The per capita consumption of beef is the lowest since at least 1970 — record keeping back then was less intense so we really don’t know the previous low point.  Why? There…

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Polpette al Forno from Hog by Richard H. Turner

In his survey of cooking pork from every part of the pig and using every possible cooking technique, Hog author Richard H. Turner presents recipes from around the world. This Italian-inspired recipe features sausage cooked over a bed of grapes. With grapes available year round, this dish does not have to wait for the fall…

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Appalachian Egg Rolls with Smoked Jalapeño Sauce, Pickled Bnions, and Pulled Pork

  I recently posted a review of Tupelo Honey Café: New Southern Flavors from the Blue Ridge Mountains. Author Elizabeth Sims and her collaborator, Chef Brian Sonoskus, have compiled a second volume of dishes representing the lively fare of the Tupelo Honey Café chain. Spread across the mid-South, the cafes greet you with biscuits and a…

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