Lemon Garlic Shish Kabob

The heat and humidity of summer had me craving lemon this week. I sought out that tart, refreshing flavor. But I didn't want it muddied with a lot of other spices or liquor, though Dave's coconut rum marinade has been on my mind!


This recipe isn't so much a recipe as a guide. Feel free to vary the ingredients to suit your mood and preferences. It's very easy. If you have vegetarians in the family, it's simple enough to make some all veggie skewers, too. The tiny peppers and mushrooms were so good that I wouldn't have minded eating a veggie kabob myself!




Marinade

1/4 cup lemon juice
1/4 cup olive oil
1 generous tablespoon dried rosemary, chopped
3 garlic cloves, chopped
1 teaspoon salt
1/4 teaspoon black pepper


Shish Kabobs

1 pork tenderloin, sliced in one inch rounds
white mushrooms
red, orange, and/or yellow peppers
yellow squash
1 lemon, sliced (optional)

Note that there aren't any quantities on the veggies. Mix and match, and use as much or as little as you like.


1. Mix the marinade ingredients and place them in a ziplock bag with the mushrooms and the pork. Refrigerate and marinate for half an hour.

2. Meanwhile, soak the skewers in water and cut the other vegetables. I found adorable tiny peppers, so I used them them whole. Yellow squash, zucchini and other veggies that need to cook longer should be cut quite thin since the kabobs don't take long to cook.

3. Oil the grill and preheat. Place the meat and veggies on the skewers, sliding a lemon slice on each one as well.

4. Place on the grill and close the top for about four minutes. Flip the kabobs and close the top for another three to four minutes, until the meat is done. Don't overcook! Tenderloin is very soft, but will toughen if it cooks too long.

Serve over rice and enjoy!

And now to celebrate the upcoming release of THE LONG QUICHE GOODBYE,
Avery is hosting our next exciting contest!

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Tale of the Virgin Mojito by Cleo Coyle

I'm a cheap drunk, meaning very little coin at the bar will get me loopy.

I'm sure this isn't much of a revelation to anyone aware of my partiality for the most classically sobering of beverages (i.e. coffee, which I normally take via an IV drip beside my writing desk).

My husband is the same way when it comes to alcohol. We enjoy a nice, cold beer on the weekend; a glass of vino with dinner every now and again. For the most part, however, cocktails are a special occasion thing and not part of our daily routine.

That's mostly why I came late to the mojito. The drink, which is basically a Cuban mint julep, has been trendy for some time now, but I only got around to trying one about two years ago. Well, let me tell you...it was love at first sip!

I sampled the mojito a few more times, even began to make them at home. But, it seemed to me, a pattern was emerging. A short time after I drank my little Cuban friend, I started feeling annoyed, antsy, even argumentative. Was I imagining it? Hmmm....

I couldn't help thinking of one of our rescued stray cats. We took in Mr. Fellows when he was a very tiny kitten. He loves us. We love him. And he's about the most pleasant, even-tempered, genuinely happy feline in our house. BUT...get a little catnip into this puss and he starts to growl and proceeds to pick fights with every furball who passes his paws.

So I'm thinking maybe there's something to my pattern, too. I mean, beer and wine don't have a negative impact on my mood. So I tried my rum mojito one more time and decided I was not imagining it. Sad but true, too much white rum sends me to the Dark Side.

This is one reason my "Virgin Mojito" was born. The other reason is my realization that the refreshing experience of sweetened lime and mint over ice was the real attraction for me all along.

Do I miss the rum buzz? Not really. I mean, I could try switching the alcohol to bourbon, essentially making the drink a mint julep. Maybe next time I'm at a party or in a bar I'll give it a test. I'm not really that concerned. At heart, I'm a relentlessly sober sort of person anyway, more workaholic than alcoholic. Which isn't to say I wouldn't consider a trip to the Dark Side again...if tempted.

Until then, my quickie Virgin Mojito recipe will have to do. It's one I especially enjoy during New York's long, sticky summers.

Finally, I still can't help wondering if the rum thing is all in my mind. Do any of you have a type of alcohol that sends you to the Dark Side?

Cleo Coyle's
Virgin Mojito

Servings: 1

Ingredients:

10-20 fresh spearmint leaves
1 wedge of fresh lime
2 or 3 ice cubes
ginger ale
1 thin slice of fresh lime


Method: 

"Muddling" the mint is the only real technique to get right here. To "muddle" something for a cocktail means to crush it in the glass with a utensil. Bartenders have a device called a muddle, but the prongs of a fork will do the job just as well.

Step 1 - Place your mint leaves in the bottom of your glass and squeeze the juice from you lime wedge onto the mint. 

Step 2 - Use the prongs of a fork to muddle the dampened mint. (You are crushing the mint to release its essential oils.)

Step 3 - Drop the spent lime wedge into the glass and toss a few whole ice cubes on top of it all. (Note: A classic mojito uses crushed ice, but I like the whole cubes, which serve as a kind of strainer, keeping the mass of crushed spearmint leaves away from the rim of the glass so you can sip the drink without most of the leaves getting in your way.)

Step 4 - Fill the glass with ginger ale, place the slice of lime on the rim and...

Drink with 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. 

Visit my online coffeehouse here.

The Coffeehouse Mysteries are bestselling

works of amateur sleuth fiction set in a landmark

Greenwich Village coffeehouse, and each of the

13 titles includes the added bonus of recipes. 

GET A FREE
TITLE CHECKLIST
(with mini plot summaries)
by clicking here.

Sign up for my newsletter!
Simply write an e-mail that says
"Sign me up" and send it to this address...

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This will also enter you in my weekly
Free Coffee Drawings.
Every week, I give away a package of
premium coffee to a subscriber.

Good luck!

* * * 

Billionaire Blend

*Starred Review - Kirkus

The hardcover bestseller

is now in paperback! 

See the Recipe Guide

by clicking here.

*** 

Haunted Bookshop
Mysteries
Free Title Checklist,
with mini plot summaries,

click here.

 

The Ghost and
Mrs. McClure

Book #1 of 
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Blueberry-Stuffed French Toast

One of my favorite things about this time of year is the availability and low-cost of blueberries. We’re huge fans of blueberries in our house. Whenever I’m at the store, I’ll pick up a carton—they disappear fast.

Not only do the kids love them, but they’re absolutely jam-packed with health in every single bite. Not only do they contain Vitamins A,C, and E, but they have beta-carotene and high fiber..and they provide antioxidants to help prevent cancer-causing cell damage.

Best of all, my children have no idea how good blueberries are for them! If they did, maybe they wouldn’t like them as much. :)

You’ll notice that despite the amazing healthiness of cooking with blueberries…the recipe below calls for 12 eggs and 2 packages of cream cheese. :) I think you can minimize this damage by using a lower fat cream cheese. You could also try using an egg substitute and a low-fat milk.

Another note--you'll need to either make this dish the day before or schedule enough time for it to chill in the fridge for 8 hours.

Blueberry-Stuffed French Toast Bake

12 slices bread
2 (8 oz) packages cream cheese (cut into 1 inch cubes)
2 cups fresh blueberries, divided
12 large eggs, lightly beaten
2 cups milk
1/2 cup maple syrup

Blueberry Sauce
1 cup sugar
2 T cornstarch
1 cup water
1 T butter

Cut the crusts from the bread and slice into 1-inch pieces. Place half the pieces in a greased 13 x 9 x 2 inch baking dish. Scatter the cream cheese over the bread, followed by 1 cup of the blueberries. Top with the remaining bread pieces. Mix eggs, milk, and syrup and pour over the bread mixture. Cover and chill for 8 hours. Bake, covered at 350 degrees for 30 minutes, then uncovered for 35 more minutes, or until the French toast is golden.

Sauce: Combine sugar and the cornstarch in a pan and gradually add water. Cook over medium-high heat, stirring constantly for five minutes or until the mixture is thickened. Stir in the other cup of blueberries and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes. Stir occasionally. Add butter and stir until melted. Serve with the blueberry sauce.
Enjoy!

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
http://mysterywritingismurder.blogspot.com

And now I want to encourage you to enter the June contest here at Mystery Lovers’ Kitchen! My friend, the talented Avery Aames, has an exciting contest for us. We’re celebrating the upcoming release of The Long Quiche Goodbye and here’s how you can enter:

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Good luck!

I MINT what I said...

...and I said what I MINT!

It started at a plant sale at the

Desert Botanical Garden five years

ago. I bought a cute little sprig of

mint in a small pot, a bay leaf plant

that is now a tree (another story),

and a rosemary sprig that is a nice

plump bush (the only

herb to behave thus far).

For now, we'll discuss the mint.

When I bought it, no one MINTioned

that it would take on the attributes of

an invasive weed. I now have a patch

of mint that is roughly 3 feet by 5 feet

and a favorite spot for my schnauzer

Otto to rest. I don't mind as he smells

quite nice afterwards, however, the

mint is out of control and slowly

crowding out my raspberries!

Crop management is required and the only way to do it is

to find uses for fresh mint -- other than making the dog smell

pretty!

So here is a bunch of recipes for any of you who are also being

invaded by mint!

We'll start with a lovely and

refreshing sun tea with mint.

I used a one quart glass pitcher

with three Irish Breakfast

tea bags and three mint sprigs.

It is sitting out in front of my

pomegranate (another great

story). Because I'm in AZ, and

it's going to be 102 today, I'll

let it sit for 2-3 hours.

FANTASTICALLY

REFRESHING!

And here is another yummy one for summer:

Sliced Strawberries with Mint-Lime Syrup:

In a bowl, whisk together 1/4 cup

chopped fresh mint, 1/4 cup lime

juice and 1 tablespoon sugar. Wash

and quarter a container of strawberries.

Pour syrup over berries and garnish with

a mint sprig. This can be made up to four

hours ahead and refrigerated until it's

time to serve.

And here is one more just to round out it out to three.

Mint Scented Sugar:

Place a sprig or two of mint (clean and dry) in a jar and fill
with sugar. Put on the lid and place in a cool dry place for 1-2
weeks. When done, strain sugar and ta da you have mint
scented sugar, This is great for decorating cakes (or cupcakes)
and cookies or putting in a hot cup of tea!

Thanks for humoring me as I'm going a bit MINTal. Ha! What? You

thought I was done? Never!

Oh, and just so you know, yes, I have unloaded mint on my neighbors

and friends for their mojitos and juleps, because you just can't go wrong

with either of those when the mercury rises! So, does anyone else have

any great ideas for fresh mint? Please share!

Enjoy! WWW.JENNMCKINLAY.COM

Jenn

SPRINKLE WITH MURDER***CUT TO THE CORPSE***STUCK ON MURDER

And now to celebrate the upcoming release of THE LONG QUICHE GOODBYE,
Avery is hosting our next exciting contest!

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

I get by with a little help from my friends...

Party time! We had our youngest daughter's graduation party this weekend and - despite the crazy weather - it was a smashing success.

Even though I only prepared appetizers and desserts (we catered the main meal from Polonia Catering), I was busy all day the day before, making tons of food. We had about 50 friends and family members coming, plus my daughter had invited about 50 of her classmates and friends, too. Busy house. And when the downpour hit, everybody ran inside. Thank goodness we'd cleaned the basement and the garage! LOL

Today I want to talk about everybody's favorite part of the meal - dessert! We ordered a whipped cream cake -- half yellow with strawberries and half chocolate with white chocolate mousse filling from Creative Cakes (fabulous local bakery), but the rest was up to me. As the title of this post says, I definitely got by with a little help from my friends.

I made Cleo's Chocolate Clouds and Jenn's Chocolate Cookies as well as my own raspberry bars (recipe below). Additionally, my sister-in-law made Puppy Chow, and my good friend Rene made her famous chocolate chips, plus Hello Dollies, plus Mixed Nut bars. Tons of treats. We augmented the table with three different flavors of bite-size cheesecakes, too. Take a look at our bountiful the dessert table...

By the time the last kids left at about one in the morning, we were down to four raspberry bars left. That's it. We were cleaned out. Good thing because leftovers have a nasty way of ending up at my waistline LOL

Raspberry Bars (adapted from The Joy of Cooking)

Generously grease a 9 x 13 baking pan

In a large bowl, combine:

2 cups flour

1/4 cup sugar

1/4 tsp salt

Add in 12 Tbsp (1.5 sticks) cold unsalted butter, cut into small pieces

(HINT: Freeze the 1/5 sticks and then "cheese grate" them over the dry mixture. Makes this super easy to work with!)

With your fingers, smoosh the butter into the flour mixture until it resembles fine crumbs.

Separately, combine:

3 Tbsp milk

1 tsp almond extract

Add this a little at a time until mixture holds together. Not wet. You can add a teensy bit more milk if needed to make it hold together. Use your hands...makes it way easier.

Press the dough into the bottom of the 9 x 13 pan and make it smooth and even. Refrigerate for about 15 minutes. I left it in for over an hour - no problem.

While this is in the fridge, preheat oven to 375 degrees.

Bake the chilled dough in the oven until the center is firm, about 12 - 15 minutes. While it's baking, prepare the streusel topping, below:

1 cup flour

1/3 cup sugar

1/4 tsp cinnamon

1/8 tsp salt

4 Tbsp cold unsalted butter cut into small pieces (use the cheese grater and frozen butter. I swear it's genius! Several people suggested that to me and they know what they're talking about!)

Again, blend with your fingers.

Add:

1/2 cup sliced almonds

1/4 cup oatmeal (uncooked)

Should be a really nice mess right now.

Separately, combine:

1 egg

2 Tbsp milk

Add *HALF* of this wet mixture to the flour/cinnamon/almond/oatmeal/etc. bowl. Combine with your fingers until the mixture is clumpy and sticky. Set aside. Discard the other half of the egg mix.

Remove baked dough from oven. Spread raspberry preserves or jam over the top. The original recipe called for 1 cup, but I always use quite a bit more. Love my raspberry preserves! I generally use 2 12-oz cans.

The raspberry will spread easily over the hot dough. Once it's fully covered, take the streusel topping and drop little bits of it evenly over the raspberry preserves until you've used it all. The original recipe was for double the amount of streusel and I thought it was way too much. That's why there's only half an egg in the topping. Sometimes, I actually make double the streusel and freeze half for another time. Whatever works for you!

Bake this again, this time for 25 - 30 minutes until the raspberry is bubbly. Allow to cool and then serve. I like to put them in little cupcake papers. Makes it easier to serve.

These are so pretty and so delicious. They take a bit of work, but they're totally worth it!

Parties are a lot of work, but thank you to Rene (big hugs!!) for all your wonderful desserts! Thanks to s-i-l Claudia for Puppy Chow (and Jello for dinner) and thanks to my blog sisters here for the great recipes they've shared here on Mystery Lovers' Kitchen. What would we do without friends?

Hugs,

Julie

www.juliehyzy.com

Grace Under Pressure is out now.

Welcome to Marshfield Manor. Come for the tour, stay for the murder...

To Brie or Not to Brie

I wasn't sure about Brie. Over the years, all the Brie I'd had was tough-rinded or too runny. Until I started researching cheeses for The Long Quiche Goodbye, I didn't know cheese could be too young or too old. It was in the store. I bought it. I tasted it. I decided.

Well, guess what? Cheese can be too young and/or too old and it doesn't taste as good. {For years, I thought Brie tasted like cardboard.}

So I decided I really wanted to give Brie another chance. It is, after all, the "king of cheeses." It won a contest in 1814. Check out my June 15 newsletter for more info on that.

So, my taste test...wow! I bought a Supreme Brie, which is a double cream cheese. Double...creamy. Delicious. I let the Brie get to room temperature (which takes about an hour) and then I made a yummy chutney--inspired by one of my favorite sauces to drizzle on cheese--Pickapeppa. [It's not exactly the same. I didn't steal the recipe. But it tasted GOOD! You'll need a spoon to scoop it onto a cracker or bread. Then top it off with the cheese.]

By the way, according to Culture Magazine -- which I LOVE!!!!! -- here's the scoop on knowing how ripe is too ripe for bloomy and washed-rind cheeses. [I hope Culture won't mind that I copied and pasted, but it's such a well written piece! Click the magazine's link to learn more.]

"Knowing what to look for when selecting cheese will help you pick out that perfectly ripe piece. When examining bloomy and washed-rind cheeses, look at the cream line. This translucent layer just below the rind signals where the bacteria on the surface have begun to break down the proteins in the paste—from the outside toward the center. This layer is softer and usually more assertive than the middle and adds a welcome variation in flavor and texture from the rind and center paste. But here’s the important thing: the wider the cream line, the riper the cheese. Left to age, the cream line would overtake the smooth, compact interior, leaving a core that is more liquid than paste." [Cheesemonger, Nathan Raskopf]

I strive to know more about cheese. I hope you will, too!

~Avery

Mango Chutney and Brie

Ingredients:

½ yellow onion, chopped fine

1 Tablespoon oil

1 Tablespoon apple cider vinegar

1 Tablespoon brown sugar

½ teaspoon thyme

½ teaspoon cloves

2 slices mango, chopped

½ tomato chopped fine

1 Tablespoon fresh basil, chopped

4 ounce wedge of Triple Cream Brie * brought to room temperature

8-10 crackers or crisp bread

Directions:

Cook chopped onion in oil until wilted. Add brown sugar, vinegar, thyme, cloves. Cook one minute. Remove from heat. Toss in mango, basil and tomatoes and toss until combined.

Set on a plate.

Adorn wth a wedge of brie and crackers or slices of crisp bread.

Use a spoon to put chutney on crackers. Add slice of cheese. Yum!

And now for other news...

"You Be The Sleuth" Contest!

My first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. [Three weeks. Just three weeks. I'm so excited... can you see me doing the Snoopy dance?]

To celebrate its release, I'm running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on my website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on My booksellers page.

Here is the link to my website to help get you started. Have fun.

[Note: you might wonder about all the contests. Why, why, why? Well, a lot of publishing is about buzz. Those pre-order and first week sales matter to the publisher. They decide whether the series is a hit or not based on those numbers. So we run contests to help our fans spread the word. Tell a friend.]

Oh, and check back on the launch date, July 6. I'm having a Long Quiche Goodbye VIRTUAL PARTY. It'll be fun!

Welcome Guest Blogger Cricket McRae!

Thanks for posting today, Cricket! Cricket is the author of the Home Crafting Mystery Series featuring protagonist Sophie Mae. The fourth book in the series, Something Borrowed, Something Bleu, releases July 1 from Midnight Ink.

What fun to contribute a recipe to Mystery Lover's Kitchen! I'm a big fan. Thanks for inviting me to guest here.

Amidst the murder, mayhem, soap making and spinning, the characters in my Sophie Mae Reynolds Home Crafting Mysteries eat pretty well. That's especially the case when the home craft that provides the backdrop for the murder plot involves food. And in Something Borrowed, Something Bleu, to be released on July 1st, it does: cheese making.

Sophie Mae travels back to her home town of Spring Creek, Colorado to look into her brother's suicide eighteen years after the fact. A suicide notes has surfaced, and with her penchant for investigation she hopes to bring closure to her parents after nearly two decades of wondering.

It's August when she arrives, which means lots of fresh garden produce. She's learning how to make cheese at the local dairy, so there is plenty of fresh cheese available. And it's Colorado, so Mexican food is popular. Her father, Calvin Watson, takes over most of the cooking in this book. One of his specialties is baked chile rellenos.

Baked Chile Rellenos

8-10 fresh poblano chiles (also known as ancho chiles)

1 Tablespoon canola oil

1 Tablespoon nitrate-free bacon grease

1 small onion, diced (about a cup)

3 cloves garlic, crushed

29 ounces canned, diced tomatoes (2 cans)

1 cup chorizo (or other spicy sausage), cooked and drained

1 cup cooked chicken, shredded

1 cup crumbled queso fresco (found near the ricotta in most grocery stores)

2 teaspoons fresh oregano, minced (or if you have epazote -- Mexican oregano -- use that)

12 eggs, room temperature

1/3 cup flour

1 teaspoon baking powder

2 cups Monterey jack or mild Cheddar, shredded

If you can find the chiles already roasted at a grocery store or farmer's market, snap them up. Otherwise, wash the fresh chiles thoroughly and place on a hot grill, turning often with tongs, until the skin blisters and begins to blacken. You're not looking to cook them so much as loosen the skins without burning holes in the peppers you'll be stuffing. When blistered all over, put in a plastic bag to cool. The peppers will have softened and the skins should rinse right off. And if you leave a bit of skin here and there, no big deal. Carefully remove the stems and as many seeds as possible. Pat dry.

Heat canola oil and bacon grease (or 2 Tablespoons of canola oil if the idea of bacon grease is verboten) and cook onion until just translucent over medium heat. Add the garlic and cook for a minute or two until the aroma is released. Add the tomatoes, with juice. Bring to a boil and then reduce to a simmer for 15 minutes. Pour thickened sauce into the bottom of a 9x13 baking pan, spreading evenly.

Preheat the oven to 375 degrees. Combine cooked chorizo, chicken, queso fresco and oregano. Salt to taste. I usually add at least a teaspoon, since the cheese isn't salted. Carefully stuff the mixture into the peppers and lay them on top of the tomato sauce. There will be splits and occasional holes in the peppers -- don't worry. Like paneer, queso fresco doesn't melt and dribble out when heated! So the peppers will still retain integrity when baked.

Spread half the shredded cheese over the peppers.

Whisk the eggs together in a large bowl, or use the low setting on an electric mixer. Whisk in the flour, baking powder, and a pinch of salt, incorporating thoroughly. Pour egg mixture over the peppers. Sprinkle remaining shredded cheese over the top and bake the chile rellenos until the egg mixture is set but still tender, about 40 minutes. Start checking for doneness at 30 minutes.

My favorite accompaniments are homemade refried beans (http://www.hearthcricket.com/2010/04/refried-beans.html

), a simple salad, guacamole and sour cream. Oh, and maybe a pale ale.

I should mention that poblanos vary in heat, so it's hard to predict how hot these will be. If you like heat, go for it. Use all chorizo and leave out the chicken, use pepper jack instead of plain. But if you like less heat, use all chicken, or stuff with sauteed mushrooms, more shredded Monterey jack or Cheddar, or pork carnitas. You can even use chopped shrimp if that's the way you roll. After all, the best recipes are the ones you can make your own, right?

Look for other recipes from the Home Crafting Mystery Series, along with my ramblings on writing and all things domestic over at www.hearthcricket.com

. For more information about my books, check out www.cricketmcrae.com

.

~Cricket

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

And now to celebrate the upcoming release of THE LONG QUICHE GOODBYE,
Avery is hosting our next exciting contest!

Avery's "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Not Bobby Flay's Fish

I have always avoided buying cod. There's that association with cod liver oil, which I don't think I've ever tasted, but I know is supposed to be vile. Plus, it's sort of a boring fish. Bland and uninteresting, really. But a few weeks ago, as I studied the fish in my grocery store, there was precious little that was from the US or Canada. Seemed like most of the fish weren't wild-caught, either. Everything considered, I finally went for the Alaskan cod.


What a great fish! Versatile, easy to cook, and with a delicate flavor. I've made this dish three times in the last three weeks and it's been great every time. I grilled it first. If you don't have some kind of special fish grilling gadget, put aluminum foil on the grill, and oil the top side. I made the mistake of putting the fish directly on the grill the first time and it sticks like crazy. You'll find a spatula handy for lifting it since it will fall apart when cooked.

Be forewarned, though. While this fish cooks on the grill in about 10 minutes, this isn't a snazzy, spicy, jalapeno-laced hearty cookout dish. Bobby Flay would faint. If you're afraid of bold spices, this is the dish for you.

One of my personal quirks is that I'm not crazy about tomato sauces and over-powering spices on delicate fish. (With the exception of shrimp cocktail for some odd reason!) Alaskan cod has such a delicate flavor that I wanted to complement it, not hide it. So I made a marinade and then cooked it as a sauce. It's all very light and heart healthy! I recommend it with the Barley Corn Salad that I posted a couple of weeks ago. They both have gentle flavors that go together very well.






The second time I made it, the wind was so strong that I gave up on the grill and cooked it in the oven. It was still great. It releases juices when it's cooking. They tend to run off on the grill, but they're in the pan when you cook the fish indoors.

Marinated Alaskan Cod

3 fillets Alaskan cod

1 1/2 cups chicken broth
1/4 cup olive oil
1 teaspoon paprika
2 teaspoons garlic powder
2 tablespoons Worcestershire sauce
salt (this depends on the saltiness of your broth, you may not need additional salt)


I like to mix things in large glass measuring cups so there's less to wash! Put all the ingredients, except the fish, in a bowl and whisk to combine.

Place the fillets in a ziplock bag and pour the marinade over them. Seal and let rest in the refrigerator for about an hour.


When ready to cook --

Preheat the grill. Spread a little bit of olive oil on one side of a sheet of aluminum foil and place the foil directly on the grill.

Lay the fish on the aluminum foil and close the grill.

Meanwhile, pour the remaining marinade into a small pot, cover and bring to a fast boil. Cook at a rolling boil, uncovered for at least 10 minutes. (If you're worried about a sauce that touched raw fish, reserve part of the marinade to cook before putting it on the fish.)

Keep an eye on the fish. It will separate into flakes to let you know it's done. It takes about 10 minutes on the grill or in a 425 degree oven.

Serve with the sauce and enjoy!

We’re celebrating the upcoming release of

The Long Quiche Goodbye!

Don't miss the fun! Avery is holding a "You Be The Sleuth" Contest!

Avery’s first book in A Cheese Shop Mystery series, The Long Quiche Goodbye, debuts July 6. To celebrate its release, Avery is running a contest from June 9 to July 6! You be the sleuth! Track down the recipe on Avery's website that includes eggs, Edam, and white pepper. Enter your answer by clicking on this link: CONTEST ENTRY FORM.

One of you will win a $25 gift certificate at your favorite bookstore. Two of you will win signed copies of The Long Quiche Goodbye. Three of you will win a Long Quiche Goodbye magnet. You can ask friends for help. Spread the word and share the fun. And while you're there, consider pre-ordering a book on Avery's booksellers page.

Here is the link to Avery’s website to help get you started.

Good luck!