Suzi's Blog

Brian’s Steak Hash

I love hash. And not just for breakfast. You can make a meaty, savory hash that is a noble dinner. Like this one: steak, potatoes, carrots, onion, and celery. Plus spices galore to your personal choosing. And, hash is fun. It will never taste the same way twice and you can empty out your fridge…

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Rib-Eye Steak with Tangy Caper Sauce

In last Thursday’s Throwback Cookbook Review, I featured the Steak Lover’s Cookbook from William Rice. The book is 18 years old yet most of the recipes are right in accord with today’s standards and trends. Now,I admit, his first suggestion for rib-eyes is a wine-and-butter sauce reflecting the years William spent in France. But just after…

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Throwdown-Winning Chicken-Fried Steak from A Taste of Cowboy by Kent Rollins

Yesterday I posted a review of A Taste of Cowboy by Kent Rollins. Today, Kent arrived at our Tribeca loft at 9AM and started cooking. His chuck wagon was back in Oklahoma, but he had a New York City assignment. Suzen belongs to New York Women’s Culinary Alliance and that group assembled here to sample…

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Blue Cheese Steak Sauce

  Blue cheese. I just hate assocaitin the word "bacteria" with something so beautiful. And so versatile. I love to eat blue cheese, directly, on crackers, by the quarter pound. But the truth is blue cheese belongs in salad and soups and, yes sauces. There is a photo at the bottom of this post of…

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