to Lucy Burdette & Leslie Budewitz on their new releases!!!
FATAL RESERVATIONS and BUTTER OFF DEAD!
I love the creativity in our group.
May every fan of Mystery Lovers Kitchen go out
and buy the book or tell a friend or librarian this week!!!
And now...to celebrate upcoming release of FUDGING THE BOOKS (a month from now; August), there's a giveaway below...keep reading.
I’m writing the next Cookbook Nook Mystery (#5), and the event in Crystal Cove is the Wild West Extravaganza, so I’m researching all sorts of grilling recipes, barbecue, and fun foods to serve “on the range” or at horse-type events. Fun and tasty!
In the series, I mention titles of a variety of cookbooks. Now, I don’t always purchase these books because that could really rack up the $$—I research and review the books as I can online and in bookstores—but occasionally, I do purchase one, usually based on sample recipes and photographs I've seen. I found one that I had to have.
It’s called: Grill Every Day: 125 Fast-track Recipes for Weeknights at the Grill by Diane Morgan. I love to barbecue. I love to find recipes I can use with fish.
This one is divine.
In the book, it is called Alder-Planked Salmon with Lemon-Vodka-Dill Marinade, but I don’t have an alder-plank, so I went without...which would be considered a "tweak." You can do whatever you choose. No matter what, enjoy the aromas and flavors.
From Grill Every Day: 125 Fast-track Recipes for Weeknights at the Grill by Diane Morgan
¼ cup extra virgin olive oil
2 tablespoons vodka
Freshly grated zest of 1 lemon
2 tablespoons fresh lemon Juice (whole lemon)
2 tablespoons chopped fresh dill
½ teaspoon kosher or sea salt
½ teaspoon freshly ground pepper
1 whole side of salmon, about 3 pounds
Like I said, I don’t have an alder-plank, and I remember years ago using a cedar plank to cook a salmon, and my husband wasn’t happy. He didn’t like the smoky flavor.
I simply used this recipe as a marinade, and I barbecued, and it was fabulous!!! I think you can grill it or cook this in the oven.
In a small bowl, combine the olive oil, vodka, lemon zest, lemon juice, dill, salt, and pepper. Mix thoroughly. Place the whole salmon fillet, flesh side up, on a large rimmed baking sheet (if you use a cutting board, the oil WILL spill over, so be careful). Pour the marinade evenly over the top. Set aside while the grill or oven heats.
When ready to grill, baste the grill with olive oil, then heat the grill to medium (about 300 degrees). Set the fish on the grill, close the lid, and grill for 5-8 minutes. Using two spatulas (very important), flip the fish.
Grill another 4-6 minutes until the salmon is almost opaque (light pink), yet still moist when tested with a knife.
On a charcoal fire, this all might take longer by 2-4 minutes a side. I have a gas grill.
**In the oven, I’d cook the fish at about 300 degrees, as per above, but I would broil the fish at the end, flesh side up, for about 4 minutes for color.
Slice into portions and serve hot.
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I've set up a Goodreads giveaway for 5 lucky winners to win Fudging the Books. It starts July 15 and ends July 31. Good luck!
Also I'm having a release party on Facebook on August 4th, so mark your calendars! Look for the event invitation. There will be door prizes!
Also, I'll offering a giveaway August 3rd via my newsletter to someone (or a few someones) who are signed up to receive it! Don't delay. Sign up.
Today's giveaway, as a thanks for being my fans, you will have your choice of the first three Cookbook Nook Mysteries OR any of the Cheese Shop Mysteries on the shelves + some fun swag. Leave a comment, with your email (cryptic, if you must) so I can contact you!
And tell me what's your favorite thing on my Fudging the Books cover!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!
Tasty ~ Zesty ~ Dangerous!
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AS GOUDA AS DEAD
FUDGING THE BOOKS, the next Cookbook Nook Mystery, is available for order: order here.
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