Suzi's Blog

Seared Ahi Tuna with Crushed Orange Ponzu Sauce from Lemonade

In Lemonade, chef and author Alan Jackson introduces us to his vision of comfort food ala Southern California. The twist in this book is that each dish offers a sauce or dressing that provides exceptional finish and polish to the dish. Suzen and I made this ponzu sauce and were struck by the intensity of…

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Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA

Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA —  is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then you have an alternative: the series of cookbooks written by…

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How to Poach a Fish

When we went crabbing this week, Suzen caught a 16-pound albacore tuna. That’s Suzi up there on the right holding her fresh catch. It’s a world record for tuna caught in a crab pot. Well, actually, she poached the fish. On the left, is shot of the 56 tuna a boatload of very nice men…

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Tuna Tonnato from Jean Anderson

Many, many years ago, when I was first entering the food world, I had the great privilege to partake in one of Anna Teresa Callen’s cooking classes. Anna Teresa orchestrated this masterful class in her classic West Village apartment. It was a doubly intoxicating experience. We had the wonderful smell of her cooking and the…

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