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Your Sus Chef

A Little Rub a Dub Dub for Your Turkey

Turkey Rub Recipe

I’m super excited this year to be hosting Thanksgiving for my side of the family in our home.  I’ve cooked many a Thanksgiving dinner other places like my parent’s house and in different vacation rentals, but this year I get to plan the table and have a little fun with things!

Last week I roasted some turkey breasts for my daughter’s Daisy Troop Thanksgiving Feast and used this rub (slightly adapted from Barefoot Contessa’s recipe). I have to say it was tasty so I wanted to share this turkey rub recipe with you. I’ll be using it on our bird this year!


3 Tbsp minced garlic (or you can use your press)

6 tsp dry mustard

3 Tbsp chopped fresh rosemary

3 Tbsp chopped fresh sage leaves

3 tsp chopped fresh thyme leaves

6 tsp kosher salt

2 tsp fresh ground black pepper

1 tsp white pepper

6 Tbsp Extra Virgin Olive Oil

6 Tbsp freshly squeezed lemon juice

1 cup Sherry wine

In a bowl combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste.   Loosen the skin from the meat gently and smear the paste under the skin.  Pour the wine into the bottom of the roasting pan.

Make sure to pay attention to your birds packaging for weight/roasting times.  (Center of  breast should reach an internal temp of 165 degrees F and the stuffing should too.)

Check out this link for some great turkey tips.

Happy Turkey Day to you and yours!



Your Sus Chef

Easy BBQ Pulled Pork Crock Pot Recipe

This easy BBQ pulled pork crock pot recipe to put on hawaiian rolls with tangy coleslaw is a family-friendly weeknight dinner and would also make a great Superbowl party meal.

A friend gave me this recipe several years ago and I’ve since tweaked it a bit and passed it around to more friends. Double (or triple) it for your next party, always a crowd pleaser!

If you have leftovers, re-purpose the pulled pork for some southwest style tacos or grab a pizza crust at the store + your fave cheese for a bbq style pizza.  (When you pull it out of the oven, drizzle with a little of your favorite ranch and sprinkle with green onion + cilantro-yum!)  The opportunities are endless!

There’s a recipe for a delish/quick homemade BBQ sauce but if you’re in a hurry just grab a bottle of your favorite.

Oh, and another thing- this creamy slaw packs some tang…have some fun & try with a bag of broccoli slaw if you feel so inclined!?!


For the Pork

1 cup low sodium soy sauce

1/4 cup worchestershire sauce

1/8 cup brown sugar

4 garlic cloves, minced

1/8 tsp dried crushed pepper

4lb pork butt (shoulder) roast (this can be separate smaller roasts)

Season the pork butt with a little salt and pepper.  Grab a large saute pan and brown the pork on all sides.

Put all ingredients in crock pot & mix.  Place pork in sauce.  Cover & turn on low for at least 8 hours.  Turn roast over halfway through.  When 8 hours is up, remove meat & let it cool.  Remove meat from bone & shred.

Discard most of the cooking liquid, adding a little back to the meat once it’s shredded.


Homemade BBQ Sauce

1 1/2 cup ketchup

1/2 cup apple cider vinegar (or sub apple cider if you like it more sweet vs. tangy)

1/2 cup worchestershire

1/2 cup brown sugar

1/2 tbsp dijon mustard

Bring all ingredients to a boil in a heavy saucepan.  Reduce heat to low & simmer until sauce thickens, stirring occasionally, for about 15 mins.

(You will have extra, store in an airtight container in your fridge.)



1/2 cup mayo

1 tbsp sour cream

1 tbsp grated onion

1 tbsp sugar

1 tbsp vinegar

1/2 tbsp dry mustard

1 tsp celery salt

1 bag cole slaw
Mix dressing & toss with cole slaw.



1 package Hawaiian Sweet Dinner Rolls

I like to put the pulled pork on the roll, drizzle with a bit of warm BBQ sauce and top with the creamy cole slaw.  And now my mouth is watering…

(If serving for a party, let the guests assemble their own for an interactive, low maintenance main course, and that way the sandos won’t get soggy.)



Your Sus Chef

Thanksgiving Salad of Roasted Beets, Arugula, Goat Cheese + Pepitas

I’m in charge of a couple of sides dishes this Thanksgiving and I’ve decided one of them is going to be a Thanksgiving Salad of Roasted Beets, Arugula, Goat Cheese + Pepitas.  With all the dense dishes of mashed potatoes and stuffing and gravy, I love to have something lighter + green to interrupt the heaviness of the dinner plate.

What’s great about this recipe is you can roast the beets the day before and make the vinaigrette ahead so it’s just a quick assembly of ingredients on the busy cooking day of Thanksgiving.

The pepitas (pumpkin seeds) give the dish a nice crunch & introduce a festive Fall twist~

Serves about 8-10 as a side.

What you need:

2 bunches of beets, trimmed (grab red & golden if possible for a fun mix of colors)

1/3 cup pepitas (pumpkin seeds, available in already roasted & salted form)

4-5 oz goat cheese (choose a good quality block & crumble fresh when assembling salad)

5-6 cups baby arugula

2 tsp fresh thyme leaves, removed from the stems & minced

Homemade Vinaigrette  (Plan to make a day ahead or if you’ve got a hefty menu, just pick up a bottle of your fave)

Ready, Set, Cook!

Preheat oven to 400 degrees.

Wrap beets in foil and roast in center of the oven 1-1 1/2 hours, then unwrap and let cool before placing in a tupperware or bowl & into the fridge.

When the beets are thoroughly cooled, slip them out of their skins and cut each beet into 8 wedges (or more if they are large). (All of this can be done a day ahead.)

To serve, arrange the beets on a platter around the edge and make a mound of the baby arugula in the middle.  Then drizzle the dressing lightly over the greens & a using a slightly heavier hand over the beets.  Crumble the goat cheese on top of the beets and sprinkle with the fresh thyme and pepitas.

Enjoy!  Happiest of Thanksgivings to you and yours!


Your Sus Chef


Delicious Goat Cheese & Fig Appetizer

This delicious Goat Cheese & Fig Appetizer is the easiest recipe, the flavors are so delish it doesn’t take much work!  The perfect app to bring to a party when you don’t have any time to cook.

What you need:

Block of Goat Cheese (my choice would be Mitica Capricho De Cabra from Whole Foods)

Adriatic Fig Spread (available at Whole Foods in cheese department as well, here’s a pic)

Your Favorite Crackers (we also found these in the cheese department at Whole Foods)

Ready, Set, Cook!

Put it all on a platter and wait for it to be devoured.



Your Sus Chef

Slow Cooked Short Ribs and Celery Root Puree

Fall is here (it seems to be cooling down ever so slightly?!) and so it’s time to bust out the slow cooking recipes! You know the ones where you walk in from your long day and your whole house smells amazing? Yup, this Slow Cooked Short Ribs and Celery Root Puree recipe is one of those.

Jen and I picked up these ingredients on our recent shopping trip to the new Whole Foods Market in Newport Beach.

This recipe calls for a dutch oven (a heavy cooking pot with a tight fitting lid) but you can easily switch to the crockpot and let it slow cook all day if you like (see my notes below).

This is an excellent make ahead recipe for entertaining, it’ll almost taste better the second day.

Note: Short ribs are a fattier meat so be prepared to remove as much fat as you can but embrace what you can’t because it’ll taste darn good.

The Celery Root Puree is the perfect creamy counterpart to this tomato and wine braised short rib and makes for an exciting substitute to a traditional mashed potato.

If entertaining be sure top with the gremolata to brighten the flavors and give the dish a pop of color.

For the Ribs:

2 1/2 lbs bone in beef short ribs

2 tsp dried basil

2 tsp dried thyme

kosher salt

fresh ground pepper

2 cups crushed tomatoes (I like San Marzanos)

1 cup chicken stock

5 cloves garlic, chopped

1/2 yellow onion, chopped

3 celery stalks, chopped

1/3 cup vermouth

1/2 cup red wine

1 star anise (available at most Gourmet Markets, or you can omit, will still taste great!)

1 bay leaf

Extra Virgin Olive Oil

Ready, Set, Cook!

Sprinkle ribs with dried basil, dried thyme, S+P, massaging the herbs and spices onto the surface of the meat.  Heat up an oven-proof dutch oven (or heavy pan with a tight fitting lid) over medium heat and add in some olive oil, when the oil is hot, brown the short ribs on each side.

When ribs are browned, remove them from the pot and carefully remove all but 2 tablespoons of the remaining fat.  Then over medium low heat add the chopped celery, onion, and garlic, stirring often to sweat the veggies, careful not to burn.

Add the red wine, stirring and using a spoon to pull all of the good flavor off the bottom of your pot.  Reduce the wine a little bit and then add the crushed tomatoes, chicken broth and vermouth and stir.  Then add the star anise and bay leaf.

{If you want to use your slow cooker at this point put your ribs into the slow cooker and and pour the liquid from your dutch oven on top and put on low for 6-8 hours}

Next, place the ribs back into your dutch oven and cover with the lid and place the entire dutch oven (pot) into the oven at 340 degrees for 2.5-3 hours.

When you pull it out of the oven, carefully remove much of the excess fat with a spoon making sure not to remove the delicious sauce.

Celery Root Puree

3/4 lb celery root (celeriac), green parts removed, peel off the snarly outer parts and cute into 1 inch cubes

1 garlic clove

2 cups low-sodium chicken broth

1/4 cup heavy cream

1 tablespoon butter

Simmer celery root, garlic and salt in a saucepan, covered until celery root is very tender, about 15-20 minutes.

Let cool a bit and drain the celery root of the liquid (reserving the liquid just in case) and then puree with cream & butter in a food processor until smooth.  (If you need to thin a little puree in a bit of the reserved cooking liquid.)  Season to taste with a little salt if necessary.

Gremolata topping

1 bunch italian (flat leaf) parsley, cut green leafy parts off of stems & chop

1 lemon, zested & minced

1 garlic clove, minced

Stir together and sprinkle on top of your short ribs just before serving.


Your Sus Chef