Tuesday, September 20, 2011

LA Woman

Are you visiting the new site yet? There are so many goodies. Emmys, beauty advice, interior design inspiration and so much more. Just click below!

Thursday, July 21, 2011

Try My Dish at The Beverly Wilshire

I entered a recipe contest at The Four Seasons Beverly Wilshire and WON! I can't believe my recipe is available at this chic hotel at the corner of Wilshire Blvd and across from Via Rodeo, where Presidents have stayed and where Pretty Woman was filmed. Hello!


The task was to create a recipe with blueberries because July is blueberry month. I created pork tenderloin with basil mashed potatoes and blueberry sauce. They brought it to me as a pairing with the chef's dish for the month, a decadent Bison steak with blueberry reduction and diced carrots.



Don't they look incredible?  


I spy a little blue menu...


 Check it out, my name up top. Squeal!


Akon was at the table next to us, so I couldn't resist turning into the world's biggest fan and begging him for a picture.

If you'd like my recipe CLICK HERE!

My recipe will be on the menu for the remainder of July.


The Blvd at Beverly Wilshire
9500 Wilshire Blvd.
Beverly Hills, CA

Thursday, June 09, 2011

7 Steps To the Perfect Staycation!



It's cheap. It's fun. It's creative and it's all yours!
Click here for the best staycation to kick off summer.

Sunday, May 29, 2011

The Hangover II


We don't just go to watch a film. We live it. Plus my review! Click here for more.

Wednesday, May 25, 2011

Hair Tutorial: Crazy/Beautiful Bun


A simple and chic hairstyle. Click here for the the step by step tutorial!

Monday, May 23, 2011

My New Fave Breakfast Spot

Check out this strawberry crostada with fresh whipped cream.

Prosecco in a big ol' juice glass.


A spread fit for a king!


Click here for my eating adventures at Huckleberry!

Saturday, May 21, 2011

Sick Song For Summer

Do you love Calvin Harris like me? Kelis (of Milkshake fame) is incredible on this song.

If you can't dance to this, you may have no soul.




PLEASE do yourself a favor and watch the official video HERE!

Friday, May 20, 2011

Lemon Meringue Cupcakes


If you like lemon meringue pie, lemon bars and cake, you just might die for these cupcakes!

Click here for the recipe!

Sunday, March 27, 2011

Mexican Lolitas


The Lolita culture isn't just in Tokyo, Japan anymore! These adorable ladies are in Tijuana!
Click here for the full story.

Tuesday, March 15, 2011

LA Woman



Are you all checking out the gems on LA Woman yet?   Let me know what you think!  I'm eventually moving everything over there, because it's my baby.  :)

xo Suz

Friday, March 11, 2011

Prayers For Japan


I went to bed last night in NYC and woke up to the devastating news in Japan. The 8.9 earthquake is one of the biggest in history and resulting tsunami.  Prayers for everyone around the world.


Sunday, February 20, 2011

Zsa Zsa & Her Furs!

I did a fab segment for Inside Edition that allowed me the chance to try on Zsa Zsa Gabor's fur coast.  While I don't buy or own fur, it was a dream trying on pieces of Hollywood history.  I took a few photos of her fabulous home.  READ MORE.

Saturday, February 12, 2011

LA Woman Launches Valentine's Day!

A peek at the new logo and countdown to the new site!!!

Tuesday, February 08, 2011

The Countdown Is On!


I am giddy with excitement and can't wait to share the new website with everyone!  It's SO CLOSE to being ready, but in the meantime, I'll give you a few hints... there's a new, lustworthy logo... a bunch of incredible ladies sharing their expertise... and a bunch of fantastic giveaways.


It will be a fabulous spot to check out wonderful things in and around LA and will feature things that the most glam Los Angelistas love from all over the place as well.

In the meantime, pardon the lag in posting.
 
xo

Monday, January 24, 2011

Statement Necklace For a Steal



Don't you love a statement necklace?  They're the best with a simple dress, but the ones I love usually cost over $100.  When I spied this one, I saw the olive stones, the lucite and the crystals hanging like a little chandelier.  I snatched it up and marched to the counter, not even checking the price, just knowing I needed to own it. 




Can you believe this stunner was...


drumroll please...


$8.90!


Run, don't walk to Banana Republic. 




P.S. I don't know the name, the tag wasn't even on it. 

Sunday, January 23, 2011

Let Them Eat Cake!


Christine's 30th birthday party was ultra girly, with a pink and silver theme and four courses of desserts!


Mini cupcakes from Magnolia Bakery. The banana pudding arrived later in the evening.


Caught!  Picking out our karaoke playlist.


Stacks of cream puffs and apricot tarts from Maison Richard.


Making a wish...


Briefly considered hijacking these and making two wishes for myself.


Let's get this party started.


Yes, that's @negativenatalie reading the lyrics from an iphone.


Singing... um, can't remember. 


Nice photobomb @SadaoTurner.


These gorgeous cream puffs remind me of the naughty Italian treat, Nipples of Venus.


Never met a candy bar I could resist.


Giving and getting some sugar.


Some sweets to go! The bags are 37 cents at Party City. The red parts are glittered. Love.


Group shot!


Quite the sweet evening.

Friday, January 21, 2011

Cooking with Cactus


Earlier this week, I visited a tiny market on Indiana Avenue right off the 101 freeway that not only had the heartiest meaty tamales, they sold huge bags 2lb bags of fresh cactus for $1.50.  I've never cooked with cactus (aka nopales) before, I put the call out and you answered!  I whipped up a little omelet with grilled onion and yellow bell peppers topped with lots of tapatio.  The only thing missing?  Thin slices of jalapeno or serrano chiles to complement the tart, almost pickled flavor of the cactus.


I boiled the cactus in salted water for ten minutes.  It kind of looks like green beans, but its slippery like okra.


I sauteed the cactus with the onion and bell pepper in some Pam and a healthy squeeze of lime.  I added 3 scrambled egg whites with one whole egg.  Quick and easy!

So Spicy!



A shoutout on the homepage of CBS!  I die for the title.



By the way, I had so much leftover pork, I made some yummy open faced pork sandwiches on toasted buns with grilled red onions and the charred pineapple.  They were so good I ate two.



Tuesday, January 18, 2011

Spicy Pineapple Pork Chops

Inspired by a recipe by Rick Bayless for pork tacos (get it here!) I created a meal of pork chops with grilled red onion and pineapple and a side of my grandma's rice.
The marinade is full of chipotle, paprika, and lots of other flavorful ingredients. I bought pork chops and grilled them, but pork loin would be scrumptious too.  The recipe calls for achiote paste.  I only had seeds, so I made it myself.  It wore me out.  Get the paste if you can.  I'm still scouring supermercados for it.
I marinated the pork chops in the fridge for an hour, but you can marinate overnight for a cured flavor.
I spread out the chops, thick slices of red onion and pineapple on the grill. They cooked for a few minutes on each side and they were done.  Easy.  I chopped the onion and pineapple on the cutting board before serving, placing the pineapple right on top of the pork
Here is Grandma Ethel's recipe for rice.  My little 4'11" grandma grew up in Guaymas Mexico, but we've always called it Spanish rice.  Go figure.
2 tbs vegetable oil
2 cups rice
4 cups water
1 tbs caldo de pollo
1 tbs salsa
Heat a pot with two tbs of vegetable oil.  Add the rice.  Stir until toasted.  The rice will starts to turn opaque and a little light brown on the edges.  Add 4 cups water with the the caldo de pollo.  Stir.  Add the salsa.  Cook the water down until the water nearly meets the rice.  Stirring occasionally so the rice doesn't stick.
Cover, turn down the heat to low and let cook for 20 minutes.  After 20 min, take a wooden spoon and turn the rice.  If it's not fluffy, recover with the lid and cook for a few more minutes.
Let me show you why you need Caldo de Pollo and why regular chicken bouillon doesn't give you the same result.  (Because I ran out of it and was forced to use bouillon and it just wasn't the same!)
Check out the rich, reddish brown color to your left.  The flavors are that much richer too.  The yellow bouillon to the right just doesn't cut it.
But I'm never one to turn down a home cooked meal!  A handful of cilantro made up for my sins.  Enjoy!

Thursday, January 13, 2011

Recipe: Pasta Primavera



This is the perfect recipe for spring!  The original recipe calls for fava beans, but they're only in season late spring and summer.  I bought dried and they weren't nearly as good as fresh soybeans. 


Pasta Primavera with Soybeans and Mint
Recipe for two


- Ingredients -

1/2 lb fettucine 

1/4 C. extra virgin olive oil, plus extra for drizzling
2 cloves garlic, thinly sliced
16 asparagus spears, cut into 1-inch pieces
1 cup fresh soybeans . fava beans, shelled
1 cup fresh or frozen peas thawed
1 cup red onion, julienned
3 tbs butter
1/4 cup of white wine
salt and pepper to taste
2 tbs fresh chopped mint
3/4 cup fresh grated parmesan cheese


- Process -  

Boil a large pot of salted water.  Cook pasta for approximately 8 minutes, or until al dente. Reserve 2 cups of cooking liquid before draining water.  After draining, keep pasta warm in pot, toss with 1 tbs of olive oil so pasta doesn't stick.


While pasta is cooking, heat olive oil in a sauté pan.  When hot, add garlic and cook until fragrant. Add asparagus, soybeans, peas, and onion, and cook for one minute. Add butter and wine, 1 tsp each of salt and pepper. When you add the two cups cooking liquid from pasta, reduce by ½ to thicken sauce. When sauce is desired consistency, add pasta to sauce and toss with 1/2 cup of grated parmesan cheese.  Taste for seasoning, add salt or pepper if needed and transfer pasta to warmed plates. Sprinkle fresh mint and remaining cheese over each plate of pasta.



Click here for the original recipe from Ava Restaurant in Philadelphia. After making Chef Michael Campagna's original several times I made a handful of changes, but this is his recipe :)
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