Suzi's Blog

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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Juicy Pork Cutlets with Warm Winter Coleslaw from Pork by Phil Vickery and Simon Boddy

This is a consummate winter meal: pork cutlets brined in sugar and salt, served with warm coleslaw composed of white and red cabbage and tossed with a dressing composed of walnut oil, olive oil, sherry vinegar and some sugar and spice. You can prepare this dish is just over half an hour, a perfect pathway for…

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Pork Roast with Garlic-Parmesan Cream

In a word, this dish is a surprise, a wonderful surprise. The word “shoulder” has origins that can be traced back only a few hundred years. In Old High German, it may have meant “shield” which strikes notes of strength and firmness. Today, a shoulder cut of meat is considered to be “less than grand.”…

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Vietnamese Lettuce Cups

  There are times when I can eat a dish and feel that I have done something actually healthy. Asian cuisines are my favorites for this “feel good” situation. I know, tempura and fried rice are not exactly high on the healthy scale. But, this dish is. It’s beautiful when plated: elegant lettuce leaves embracing…

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