This is how the Susans (myself and friend, Susan Collins) do a Rutherford Hill Winery tasting in Napa County when it’s absolutely pouring outside!
Read MoreThe Bistro Burger
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The Snake River Kobe Hamburger at Bistro Aix is truly an amazing burger experience. The meat is juicy and flavorful. The Focaccia bread is delicious. Topped with a fried egg it is truly an over-the-top burger that I intend to go back for again. And again.
Read MoreSmith & Wollensky's 5 Layer Chocolate Cake
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On a recent business trip to Columbus, OH, we concluded a long day with a fantastic meal at Smith & Wollensky. Lucille suggested we share a slice of the five layer chocolate cake for dessert — served with a wonderful, fresh-made whipped cream.
Read MoreCrispy Chicken
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This recipe was inspired by the Crispy Sonoma Chicken Breast at Bistro Aix, our favorite local restaurant. It was delicious!
Read MoreSwordfish with Garlic Lemon Butter Sauce
/The butter sauce is was takes this dish over the top!
How to Make It:
Start by searing the swordfish in olive oil in an oven-safe pan. Bake the fish at 375 (F) until done (depending upon the size, about 10 minutes). Saute 1 teaspoon of fresh garlic in olive oil. Add 1/4 cup of dry, white wine and the juice of one lemon. Let it reduce a bit. Add 1/4 cup of heavy cream. It should be at a low boil with constant stirring. Let that reduce a bit, just a few minutes. Slowly add in 1/2 stick of cold butter pieces. Stir until the butter is melted and thick. You can serve it like this or strain the sauce, as you prefer. Be sure to be ready to serve, as the sauce will separate once it cools.
Oakland Dust Rubbed BBQ Pork Spare Ribs – Indoor Style!
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BBQ'd pork spare ribs covered generously in Oakland Dust rub is our new favorite meal. I realize BBQ purists may scoff at the idea of using the oven to create a BBQ style rib, but some of us city folk – without an outdoor option – have to resort to other measures to get our BBQ rib fix.
Read MoreRoast Spatchcocked Lemon Chicken
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Ryan showed me this picture of his dinner the other night and I asked if I could post it because it looked so cool. I, for one, had not heard of "spatchcocking". You? Apparently, the technique involves flattening the chicken allowing more of the skin to crisp at high temperatures. Ryan followed Martha's recipe — you can find it here.
Read MoreThe Palm House Cubano
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The Cubano Sandwich at the Palm House on Union Street in San Francisco is Michael's new favorite brunch food. They keep it classic with delicious pressed pork loin, smoked ham, dill pickle, jack cheese, and mustard.
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