Thursday, August 27, 2009

Granny's Standing Rib Roast

“Hi Granny, it’s me, Suzanne. Happy Easter!”

“Oh, hiya Suzanne. Happy Easter to you too. How are you doing?”

“I’m doing well. How’s your day?”

“It’s good so far. Rosemary’s coming to pick me up soon.”

“That sounds like fun. I’m making dinner for the roommates today.”

“Oh yeah? What are you making?”

“Well, I bought a rib roast. But I don’t know what to do with it. Can you tell me how to cook it?”

“Hm. Well, I don’t know.”

“What do you mean, ‘you don’t know’?”

We giggled.

“Well let’s see, is it bone in or bone out?”

“Bone in.”

“Okay. First slice up some garlic cloves. And get some parsley. Do you have parsley?”


“Good. Then take a long, sharp knife and make a bunch of slits in the roast. Then stuff garlic and parsley down each slit. Get it in there as far as you can.”

“All right. Then what?”

“Then rub the outside with olive oil and season it with salt and pepper all over. Put it in a baking dish, fat side up, insert a meat thermometer and cook it at 350 until the temp reads 130 degrees. Then take it out and let it sit for about 10 or 15 minutes before you carve it.”

“That’s it?”

“Yep. That’s it. Call me if you have any more questions.”

“I will. Thank you. I love you.”

“I love you too. Bye bye.”

Tuesday, August 25, 2009

Spaghetti and Meatballs Night at Sonny McLeans

In Boston, Wednesday night used to be Prince Spaghetti Night. Now, at Santa Monica's famous Boston Irish pub, Sonny McLeans, Wednesday night is Spaghetti and Meatballs Night. Homemade, by Suzie Foods.

Italian food at an Irish pub? You might think it's crazy, but the customers are loving it.

"I've been looking all over LA for good gravy and meatballs. Yours are excellent," says Wayne Morse, whose Sicilian grandmother made Sunday gravy weekly throughout his childhood. "I know gravy."

But you don't have to be Italian to enjoy great meatballs.

"These are awesome!" Says Sunny, (pictured left) a regular at Sonny's. She came in with her roommates to have a family style dinner. They bought a bottle of red wine and enjoyed a home cooked meal and a night out.

So come on in on Wednesday nights and see what's cooking at Sonny's. Enjoy the fun. And the food.


Tuesday, August 18, 2009

Mixed Greens with Pork

Wondering what to do with boring leftover pork chops? I love adding pork to salads. Just:

1. Slice up the remaining pork (whether it's a chop or tenderloin).

2. Add it to a bowl of:
  • Mixed greens
  • Fresh herbs (I had basil and parsley in the garden, so I tossed them in)
  • Fruit (I used grapes, but anything sweet like an apple will work)
  • Blue cheese crumbles

3. Make dressing:

  • Put one tablespoon red wine or balsamic vinegar in a bowl
  • Add two teaspoons dijon mustard
  • Add salt and pepper
  • Toss in Italian seasoning or fresh herbs (if you have them)
  • Mince one clove of garlic
  • Whisk in two tablespoons olive oil
  • Adjust to your taste

Toss all your indredients and put a delicious spin on leftover pork!


Thursday, August 13, 2009

Pan Roasted Pork Chop and Veggies

Want a simple way to make juicy, delicious pork chops every time? Here's how:

1. Preheat your oven to 350 degrees.

2. Salt and pepper one thick cut, bone in pork chop.

NOTE: Always buy thick cut pork chops. Thin chops dry out in seconds.

3. Break woody ends off asparugus. Wipe any dirt off baby portabello mushrooms. Salt and pepper them.

4. Heat a metal handled frying pan over medium high heat on the stovetop. Coat the bottom of the pan with olive oil.

5. When the oil smokes, drop the chop in the pan.

6. When the bottom of the chop is brown, flip it and turn the heat off.

7. Add the veggies in the pan.
8. Put the pan in the oven.

9. Roast pork chop and veggies for about 8 minutes.

10. Pull them out. Put the food on a plate. Let the pork chop sit for five minutes. This gives the juices time to redistribute and ensures a moist chop.

11. Enjoy!

Monday, August 10, 2009

Cheesy Creamy Bad For You Potatoes


When my friend Rob came over for dinner the other night and it was sort of last minute and I did not want to go to grocery store. So I pulled a pork tenderloin from the freezer, grabbed a bag of frozen peas and then went back to the fridge.

Two lonely potatoes sat on a shelf.

"Mashed potatoes?" I thought. "No, I always feed Rob mashed potatoes. What about baked potatoes?"

My own voice moaned, "Boring," back at me.

After further investigation, I found a container of cream my friend had intended to whip to top a dessert. Alas, the dessert was demolished before she could top it. Bad for her, but lucky for me and Rob. Because when I came across some Jack cheese, an idea was born:

1. Butter a small baking dish.

2. Perheat the oven to 400 degrees.

3. Slice the potaoes super thin with a mandelin.

4. Slice an onion the same way.

5. Chop two cloves of garlic.

6. Throw it all in a bowl.

7. Sprinkle with salt and pepper.

8. Toss in a handfull of grated cheese. (I had Jack but any cheese will do. Cheese is cheese.)

9. Poor in half a pint of cream.

10. Add some chopped parsley.

11. Mix it all up.

12. Pour the decadent creation in the buttered baking dish.

13. Top with more cheese.

14. Bake at 400 degrees for 35 - 40 minutes.

15. Enjoy. Then head to the gym!

What's your favorite way to eat potatoes?