Showing posts with label Southern food. Show all posts
Showing posts with label Southern food. Show all posts

Tuesday, January 26, 2016

Sticky Wings Glazed with Sweet-and-Tangy Carolina Mustard BBQ – A Super Bowl Recipe by Cleo Coyle




Whether you’re cheering for the Carolina Panthers or the Denver Broncos on Super Bowl Sunday, these amazing Sticky Wings glazed with sweet-and-tangy Carolina-Style BBQ Sauce are sure to cheer your taste buds.

Growing up in the Northeast, Marc and I rarely saw a barbecue sauce that wasn't tomato based. On a trip to South Carolina in recent years, however, we fell in love with the very different flavors found in that region's famous mustard-based sauce. 

We liked it so much that we published our own version in our latest culinary mystery DEAD TO THE LAST DROP.

While our crime story revolves around the disappearance of the US President’s college-age daughter, a brilliant young pianist who gets to know our amateur sleuth through frequent visits to her D.C. coffeehouse, the culinary aspect of our mystery focuses on American Recipes—and Carolina-Style BBQ Sauce is a great one. 

According to food historians, mustard sauces can be traced back to ancient Rome, but mustard-based barbecue began its life in America in the 1740s when the British paid thousands of German families to take up residence on free land in South Carolina. 



To learn more about our bestselling new
Washington-set Coffeehouse Mystery,
click here

To see the book's free
Recipe Guide,
 click here.


Now let’s start cooking, 
and in plenty of time for...





Super Bowl 50 on Sunday
February 7th, 2016 >>










<< And if you're not a football fan, there's always Animal Planet's Puppy Bowl or...











Hallmark Channel's 









Cleo Coyle has a partner in 
crime-writing—her husband. 
Learn about their books 
by clicking here and here.

Carolina-Style Mustard BBQ 
and Dipping Sauce 


from our new Coffeehouse Mystery, Dead to the Last Drop


This sauce makes an outstanding glaze for chicken or chicken wings, but it’s also great for dipping. The sweetness of the brown sugar is beautifully offset by the bright tang of the mustard. 

Marc and I use it to dip raw veggies, cocktail wieners, pretzels, chicken tenders, and fried shrimp. It even doubles as a tasty salad dressing. However you use it, we hope you'll eat with joy!

 ~ Cleo


Yield: about 1-1/2 cups

Ingredients

1 cup yellow mustard
1⁄2 cup cider vinegar
8 tablespoons dark brown sugar (to taste)
1 teaspoon Worcestershire sauce
1⁄2 teaspoon of powdered cayenne pepper
1⁄2 teaspoon black pepper

Directions: Mix all the ingredients in a glass or plastic container and shake well. Chill for an hour or overnight for the flavors to properly blend.



Sticky Chicken Wings Glazed with 
Carolina Mustard Barbecue Sauce

from
Dead to the Last Drop

The bright, sweet-and-tangy glaze on these sticky wings literally makes them finger lickin’ good! ~ Cleo

Serves 4

Ingredients:


10‑12 premium chicken wings, cut into thirds, tips discarded
1 cup Carolina-Style Mustard BBQ and Dipping Sauce (recipe above)

To cook in your oven:

Step 1—Prepare chicken and pan: Line a shallow baking or roasting pan with aluminum foil for easy cleanup. Coat the foil with a non-stick cooking spray. Place wings in the pan, at least an inch apart.

Step 2—Bake and baste: Preheat oven to 350° F. Place your pan of chicken in the middle rack. After 15 minutes, remove pan and generously brush the mustard sauce on each chicken wing. Cook for another 15 minutes. At the 30 minute mark, flip each wing and brush the opposite side. Bake another 15 minutes. Flip chicken pieces one last time and generously brush on a final coat of sauce. Return chicken to oven for another 20 to 25 minutes. Total cooking time is a 60 to 70 minutes.

To cook on your grill

Step 1—Prep the wings: Roll chicken wings in vegetable oil and shake off excess. You want a nice, light coating. Sprinkle salt on all sides. If you are using a charcoal grill, you must create a cool area where there are fewer coals.

Step 2—Grill: Lay the chicken wings on the hot side and grill for 5‑10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cool part of the grill (if you are using a gas grill, lower the heat to medium low). Cover and cook for 15 minutes.

Step 3—Turn and sauce: Turn the chicken wings over and brush with mustard sauce. Cover again and allow to cook for another 15 to 20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 15 to 20 minutes. 










For a free, downloadable PDF 
of these 2 recipes that you can print,
save, or share, click here, and...




Eat with Joy!





~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries

Friend me on Facebook here. * Follow me on Twitter here
Learn about my books here

* * *




Our newest mystery is now
a bestselling hardcover!



Coffee. It can get a girl killed.

Amazon * B&N




3 Best of Year Lists 
A Mystery Guild Selection 
A Baker & Taylor "Trends" Pick
"This book is amazing to the last word!" 
10 Stars! ~ Dollycas

Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes.
See the free illustrated 
Recipe Guide by clicking here.


*  *  *



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 




GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER
(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.



The Coffeehouse Mystery Newsletter

Fun Contests, New Recipes, 
Book News, Videos, and more...

To subscribe, click here.



Thursday, January 7, 2016

Sally Bell’s Potato Salad Knockoff #recipe #lowsodium @lucyburdette


LUCY BURDETTE:  when we drive to Florida in the fall, and back north in the spring, we have developed one must-stop lunch place. Sally Bell’s Kitchen is in downtown Richmond and when you walk in, you feel like you’ve fallen back to an earlier time, with grandmothers in aprons and hairnets making you a Southern lunch. You choose your preferred sandwich and cupcake (strawberry in this case, though the caramel icing is killer,) and then potato salad, a deviled egg, and a Parmesan wafer are added. And the packaging is adorable—each lunch comes in a little white cardboard box, tied up with string.

We love everything about the lunch, but especially the potato salad. I wondered if I could make something that tasted like Sally Bell’s potato salad, which is a little sweet, and thus maybe lower-sodium. I started with Vicky Yates’s recipe and then tweaked. Here’re my results, which we liked a lot. 


Ingredients
Servings: 6-8

    2 1/2 pounds medium red-skinned potatoes, washed, with bad spots cut out (about 7-8)
    1  teaspoon BENTON’S TABLE TASTY (or salt if you don’t need low sodium)
    1/2 cup mayonnaise (I used Woodstock organic)
    3 tablespoons Rick’s pickle relish with juice (or other sweet, high-quality)
    1 1/2 tablespoons Dijon mustard
    1 teaspoon sugar
    1/4 teaspoon freshly ground black pepper plus more
    5 large hard-boiled eggs, just the yolks folks
    2 tablespoons chopped red onion
    2 tablespoons chopped flat-leaf parsley
    Paprika


    Cut the potatoes into quarters, cover with water and simmer until tender when pierced with a knife, 20–30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.


    Meanwhile, whisk mayonnaise, pickle relish, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 tsp. Table Tasty in a small bowl for dressing.  Add onion and parsley.
    




Using a large wooden spoon or potato masher, coarsely smash potatoes.
    Add egg yolks to potatoes and coarsely smash them together. Then gently mix in the dressing. Cover and chill.
    

 Dust the top of the bowl with paprika.

Sodium count for the whole bowl, which made at least 10 servings: Benton’s Table Tasty, 0 mg, 5 egg yolks, 170 mg, potatoes, under 70 mg, Rick’s pickle relish, 225/3 TBSP, Woodstock organic mayo, 480/half cup, Dijon mustard, about 200 mg/1.5 TBSP. Approximately 130 mg sodium for a BIG serving.


KILLER TAKEOUT is coming in April, but available for pre-order today!

And you can follow Lucy on Facebook,
Twitter,
Pinterest,
and Instagram!

Thursday, October 9, 2014

Best Southern Fried Okra #recipe @LucyBurdette





photo by Doug Berryhill
Lucy Burdette: I spent four years of my 20s in Tennessee, and found that the Southern food and lifestyle really fit me. And that's saying something

from a New Jersey born and bred girl! 





One of the things I learned to love was fried okra. In fact I love it so much that John and I always grow it in our Connecticut summer garden. (We may be the only okra north of the Mason-Dixon line LOL.) 

I think most people believe they loathe okra because it can be slimy if not handled properly. Here's a dish that we eat as often as we have enough okra to harvest. Not a bit of slime in it!


Ingredients 


8 to 10 pods of okra (cut them before they get too large or they will become woody)
One medium onion red or white, chopped
One large green pepper, chopped
One egg, whipped
Half a cup cornmeal or more as needed
Olive oil for frying


To make the okra, slice the pods into pieces approximately three quarters of an inch across. If when you start to slice, you notice pods that are difficult to saw through, discard those immediately. Chop the onion and the pepper.
 

In a frying pan, sauté the onions and peppers in a little olive oil and scrape this onto a plate. Add more oil and heat this over medium flame. 

 
Meanwhile, add the egg to the okra slices and stir this thoroughly. Pour in the cornmeal and mix well.

Dump the okra into the hot olive oil and sauté until almost brown. Just before finishing, add the onions and peppers back in and heat it all until crispy. 


Serve this with hot sauce on the side. Even your new England or western friends will love this recipe. 

 (Another delicious recipe using okra appeared in Death in Four Courses, called screw the roux stew.)





MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December. There's a Goodreads giveaway running now!

  And you might enjoy an essay about how Key West was chosen as the setting for this series.


Follow Lucy on Facebook

And Twitter

And Pinterest.

And don't forget, DEADLY ADVICE, the first advice column mystery (written as Roberta Isleib) is finally available as an ebook.

Sunday, May 1, 2011

Welcome Guest Blogger Babs Hightower with her Grandmother's Baked Beans and Sam's Cookies!


Sam's Cookies
(Hello Dollies)


Please welcome our guest blogger, Barbara (Babs) Downey Hightower. Babs is a passionate book reviewer and blogger who is also an amazing cook. She's sharing two very special recipes with us today: one for a favorite cookie and one for her grandmother's baked beans. Take it away, Babs! 
 ~ Cleo Coyle



I am thrilled to be here with all of you today. Mystery Lovers' Kitchen is one of my favorite sites. I visit each day, so imagine my surprise when Cleo invited me to be a guest.

I love to read, but that has not always been the case. It wasn’t until high school when I had to read Rebecca, that reading caught my attention. The thriller got me hooked on mysteries from then on.

I started my website in 2008 to post my reviews for my close friends as they were always asking if I liked or even if I did not like a book. It started catching on when I asked a few authors to be guests on the site.

One day in 2010, I got to talking to Cleo about being a guest as I have always been a big fan of hers. She took me under her wing and introduced me to the blogging world. She even helped me with the title of my blog, The World of Book Reviews. I did change it to Babs World of Book Reviews as I wanted to stand out a bit more. Since then, the blog has taken off. I have had more authors contact me to be on the blog and review their books than I could ever imagine.

It might sound hard to believe, but mysteries were all I wanted to read until I started my blog. My eyes have been opened to more genres that I did not know I would enjoy. I always frowned on romances while growing up. My mom always read them. I remember her dragging me to the book exchange to turn in her old ones for new ones or the book store for the newest releases. I did not see the big hoopla of it all. Now that I look back, I wish I would have paid more attention to the book shelves when I was younger. My main genre to review is still a good old mystery.

As my husband (TJ) and I have had a recent addition to the family and since Cleo wanted to see a picture of the little fellow, I better tell you about my family.

We have 4 boys that are all adopted and all half brothers. We have Ethan 14, Logan 8, Duncan 18 months and Marco who as of today is 6 months old. We started out with Ethan who was 8 at the time and Logan who was 2. They are my babies (don’t tell Ethan). We got a call last year that the birth mom had another baby boy and would we take him. Well, of course my answer was yes. TJ and I already decided we would keep their family together if we could. So, Duncan came into the picture when he was 5 months old. I was happy with 3 boys and thought that would be it until 2 months ago. We got another call about another little boy, Marco. I never thought I would have 4 children much less 4 boys. I keep hoping for a girl one of these days, but if not, I am just as happy.


Now for the fur babies. We have 13 pets that are all rescues. We have 4 indoor cats as one just passed away. Their names are Bandit, Casper, Timber and Katie Bell. We also have 9 Siberian huskies they are, Winter, Glacier, Nanook, Avalanche, Sleet, Sapphire, Summer, Nomad and Alpine. 

We have a house full of adopted and or rescues. They all keep me on my toes. This isn’t all of the dogs of course but there is TJ holding Duncan, Logan in front of them and Nomad and Summer can’t tell who the ones are behind TJ.  --->>>

Last, but not least there's my love for cooking. My mom’s side of the family is from Georgia. Every summer and any vacation time I had from school, was spent in Georgia with my great grandmother. She cooked everything home made with no short cuts.

My mom said I was 3 years old, on a chair helping grandmother stir whatever was in the pots. She taught me a great deal about cooking and cooking with joy. She always said never treat cooking like it is a chore, if that happens you need to stop cooking. I never copied any of her recipes. I thought she would always be here.

When she passed I was 18 years old and my great uncles surprised me with all of her recipes. One of my happiest days. The most important thing my great-grandmother taught me, southern cooking isn’t just fried chicken and the fixins. It is also about lots of love.


I had so many recipes running through my mind to share. I finally narrowed it down to these two.

I love this recipe as there can be so many variations to make how you like it. This recipe is from a friend of mine.

Sam’s Cookies (Hello Dollies)

Cooking Time: 25 minutes
Oven Temp: 350 degrees F. 
Pan Size: 13 x 9


LAYERS

1 stick butter melted
1 cup crushed graham crackers
1 cup ( 6 oz ) chocolate chips
1 cup medium sized pecan pieces
1 cup coconut ( optional )
1 cup condensed milk

Directions: Line your 13 x 9-inch baking pan with parchment paper. Do not mix above ingredients. Layer each ingredient separately into your pan. Press each layer down as you would in making a pie shell. Finish top layer by spreading condensed milk over it. Bake at 350 degrees F. for 25 minutes. When the cookies are done, cool, cut and peel off paper.


<< Line pan with parchment.

Layer ingredients >>





<< Finish with condensed milk.

Bake, cool, cut, and peel off paper >>



*  *  *  *  *  *


Grandmother's
Western Baked Beans

This next recipe is from my grandmother. We like to use this recipe when we are cooking out on the grill.


Ingredients:

2 tablespoons butter 
1 pound ground beef (or ground turkey)
1 package onion soup mix
1/2 cup water
1 cup ketchup
2 tablespoon mustard
2 tablespoon vinegar
2- 12 oz cans of any pork and beans
Bacon slices (cooked and drained)

Directions: In skillet, heat butter and brown the ground beef (or turnkey). Stir in remaining ingredients. Pour into a 2 quart casserole dish. Bake at 400 degrees F. for 20 to 30 minutes. Garnish with bacon strips. I also like to add cheese and sour cream to top mine off. There are so many different ways you can.



I hope you like these 2 recipes just as much as my family does. Thank you for inviting me to be a guest today and hope to see you stop by my blog.

~ Babs



Website:






Thank You again to Babs for joining us here today.
I cannot wait to make these amazing recipes!

~ Cleo