Showing posts with label southern recipes. Show all posts
Showing posts with label southern recipes. 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.



Tuesday, November 11, 2014

Sweet Potato Casserole with Pecan Topping - Get the Classic #Thanksgiving Side Dish Recipe and a Lighter Version from author Cleo Coyle



This fabulous side dish recipe of buttery sweet potatoes and crunchy nut topping is a Thanksgiving tradition for many American families. With the countdown now on for the big feast, I'm happy to make it the subject of my post today...




The classic version of this recipe goes way back. You may have memories of your mother making it or your grandmother. One of the earlier places I saw it published was a 40-year-old cookbook celebrating heritage recipes from Georgia--and that recipe likely had its roots in the "sweet potato pudding" published in the first American cookbook, circa 1796.

Pam Fulk, a longtime follower of this blog, happily shared the same recipe with me a few years back. She tells me she gets raves every time she makes it. And if you've been making it for your family, you probably get raves, too. 



To download the classic version 
of this recipe, click here
* * * * *


Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.
Cleo Coyle's (Lighter)
Sweet Potato Casserole
with Brown Sugar and Pecans


I started with the classic casserole in the recipe above, cut an entire stick of butter, some of the sugar, and a small amount of flour. The results? I didn't miss them and neither did my husband, who is never coy about his opinion on good eats. 

To quote Marc after his first forkful, "Oh, yeah!"

The recipe is versatile, as well. You can make the casserole with brown sugar alone or with maple syrup. You can make it with dairy products or non-dairy.

Finally, I have a tip for making the process a snap on Thanksgiving day: Instead of following the traditional recipe of peeling, dicing, boiling, and mashing the sweet potatoes, try simply baking them alongside your turkey. 

If you follow my method for baking the sweet potatoes, they'll be just as moist as the boiled version, but with less fuss and cleanup. And (the best reason to do this...) baking the potatoes will help them retain more nutrition and flavor. 

Now let's get cookin'!




null
Click here to get
the recipe PDF.
 To download this recipe in a free PDF document that you can print, share, or save, click here.
Ingredients:

For the casserole:

3 - 4 medium to large sweet potatoes (You will use these to
        make 3-1/2 cups 
cooked and mashed sweet potatoes)

1/4 cup light brown sugar*
1/4 cup pure maple syrup*
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 teaspoon table salt
1/4 cup milk (cow’s low-fat milk or dairy-free almond)
4 tablespoons butter melted (or dairy-free margarine, melted)

*To make this recipe without maple syrup, increase the brown sugar to 1/2 cup and reduce the amount of cooked, mashed sweet potatoes by 1/4 cup.

For the topping:

4 Tablespoons butter, melted (or dairy-free margarine, melted)
1/4 cup flour
1/2 cup light brown sugar
Generous pinch of table salt
1 cup pecans, roughly chopped

Step 1 – Easy-bake sweet potatoes (you can either bake these with your turkey or the night before your Thanksgiving meal): Wash the sweet potatoes and leave skins wet. Tap your inner serial killer and stab the taters a few times with a knife to prevent them from exploding in the oven.


Wrap the sweet potatoes tightly in aluminum foil and bake them in a well-preheated 350 degree F. oven for 90 minutes. Remove them from the oven, but do not unwrap! Allow them to cool in their foil cocoons for 30 minutes. This will keep them nice and moist. Now open and slice each potato in half.


As shown above, scoop out the still-warm flesh, 
which is now very close to pre-mashed for you.


A fork will make quick work of the mashing. 
See the photos above and below.
You want a nice, even consistency. 


Step 2 – Assemble the casserole: Measure out 3-1/2 cups of the cooked and mashed sweet potatoes and combine them with the rest of the casserole ingredients. Stir well. Pour into a well-buttered casserole dish (1-1/2 to 2 quarts in size). The dish you see below is 1-1/2 quarts.


Step 3 – Make the casserole topping: Melt the butter (or margarine) in a small saucepan. Remove the pan from heat, add the topping ingredients to the pan, stir well. The mixture should be damp and crumbly. Distribute it evenly over the casserole top. 

Bake at 350° F. for about 40 minutes. Casserole will be bubbling when finished and some liquid will appear to be pooling in the topping. Don’t worry. As the dish cools, the liquid will settle back into the casserole and the top will become crusty, crunchy, and delicious. So you'll be all set to...



null
Click here to get
the recipe PDF, and...



Eat with Thanksgiving joy!

~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Learn about our books here.





To view the
Coffeehouse Mystery
book trailer, click here.
 





Coming December 1st
the NEW Coffeehouse Mystery!



Now a Mystery Guild Selection

And a Baker & Taylor Fall Trends Pick



Includes great 
American recipes!

To learn moreclick 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
(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.


* * * *