Showing posts with label five ingredients. Show all posts
Showing posts with label five ingredients. Show all posts

Sunday, July 12, 2015

Maya Corrigan's Scam Chowder and Olive Spread #recipe #giveaway


Today Mystery Lovers Kitchen welcomes guest Maya Corrigan. The second book in her Five-Ingredient Mystery series, Scam Chowder, came out on June 30th.


MAYA CORRIGAN: Val Deniston, the sleuth in the series, quit her New York job as a cookbook publicist and moved in with her demanding grandfather. While running a café in a historic Chesapeake Bay town, she tests recipes for her long-planned cookbook . . . and solves murders. In By Cook or by Crook (2014), her grandfather keeps the reason for his sudden interest in cooking a secret from Val. By paring down her recipes to five ingredients and passing them off as his own, he’s acquiring a reputation as the town’s food guru, the Codger Cook. 

In the second book of the series, Scam Chowder, Granddad throws a dinner party. He conceals from Val the real reason for the party—to expose one of his guests as a financial scammer targeting retirees. Val’s job is to prepare the meal and then disappear so Granddad can take all the credit for it. Though he complains that one of the appetizers she makes is ugly, it’s a hit with his guests (recipe below). A hit of another sort takes place when the next course is on the table, and the suspected scammer goes facedown in the chowder. With Granddad the prime suspect in the con artist’s murder, Val and her grandfather must work together to find out who poisoned the scammer’s chowder. 

Each book in the series includes Granddad’s five-ingredient recipes. The following spread is a yummy appetizer, similar to tapenade. The addition of raisins and walnuts makes it less salty than tapenade. As Val’s grandfather says, it’s not a pretty appetizer, but chopped parsley on top makes it more colorful and appealing.

Olive-Raisin-Walnut Spread

Serves 8 as an appetizer.

½ cup pitted Kalamata olives, drained
¼ cup chopped walnuts
½ cup raisins
1 tablespoon olive oil
2 teaspoons balsamic vinegar
Optional: parsley to sprinkle on top
Combine all the ingredients in a food processor. Chop until the mix holds together enough that it can be spread. Sprinkle chopped parsley on top for color. Serve with pita chips or bread. The spread complements hummus and even works well as a sandwich spread when mixed with hummus. 


Maya Corrigan writes the Five-Ingredient Mysteries set on Maryland’s Eastern Shore: By Cook or by Crook (2014) and Scam Chowder (2015). She won the 2013 Daphne du Maurier Award for Excellence in unpublished Mystery/Suspense and the 2015 New England Reader’s Award for Mystery. When not reading and writing, she enjoys theater, tennis, trivia, cooking, and crosswords. Her website features book news, recipes, trivia, and quizzes about mysteries.

GIVEAWAY!
To enter a giveaway for a signed copy of Scam Chowder, leave a comment with an email address.


Visit Maya at her website or on Facebook
Sign up for her newsletter here.

Wednesday, March 26, 2014

Pork in a Slow Cooker #recipe


From Daryl aka Avery:



I just got back from attending the Left Coast Crime conference in Monterey. I grew up in the Northern California area, and I often visited Carmel, a darling shopping and art destination right next door to Monterey, but I remembered Monterey not being up to snuff. Well, let me correct that opinion. Not only does it have a fabulous aquarium, but the town has changed. It's pretty. A shopping mecca. The wharf is kitschy fun.  The sea otters that abound are playful and loud! Bark-bark! And the history of Monterey is incredible, because of its expansive bay. I've shared a number of photos of the area on my Facebook page. CLICK HERE to view more.


Me with Mary Jane Maffini (Victoria Abbott)
and Jenn McKinlay (former MLK'er)

I often find I run on adrenaline at a conference. Go, go, go. Smile, laugh, have fun! It's wonderful to connect with readers. It's also fun to touch base with so many good friends. We talk family, writing, and the biz. It's a wonderful refresher that inspires me to get back to the computer and create.


But then I get home, and I'm exhausted! So for a week, I want easy food. Easy, easy.
The three of us the next day,
being goofy!



As you've probably notice, I've been posting EASY recipes more often. My protagonist in the Cookbook Nook series isn't a cook...yet. She's trying to learn, but recipes with either too many ingredients or too many steps unnerves her. She's getting better. She's challenged herself with a few recipes and they've turned out successfully. I know some real people who also request easy recipes. My stepdaughter, who has a bit of fear in the kitchen, took to this recipe in a second!


But don't think easy means bland. This is really really tasty! And you can prepare it all a day ahead and plop it into the slow cooker first thing in the morning, set the timer, and leave the house for 8-10 hours. How cool is that??  Serve with a crisp salad.

PORK IN A SLOW COOKER

Ingredients:

3-5 pound butt pork roast (I used Farmer John's brand)
8-10 dashes of Worcestershire sauce
4 tablespoons of your favorite dry rub spice
1-2 teaspoons salt (if your dry rub spice is salt-free)
1 onion, sliced

3 carrots, chopped

Directions:

The day before, place meat in a plastic with the dry rub. Cover all over. Seal the bag and set in the refrigerator.


When you’re ready to cook, place the seasoned meat and vegetables in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered.




Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks. Internal temperature of pork roast should be between 190º F and 205º F.

Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.

Serve warm.







The winner for last week's giveaway is

Kaye K.

Congrats. I'll be getting in touch with you!

******************


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