Wednesday, July 18, 2018

Porc à l'Orange #recipe + book #giveaway from author @DarylWoodGerber



GIVEAWAY BELOW!

A Soufflé of Suspicion, the 2nd French Bistro Mystery came out last week! 
I'm so excited. Lots of readers are enjoying it.



A few reviews for your reading pleasure:

“Just as delicious as the first… When it comes to the word “appetizing” you automatically think of food. But when it comes to the literary scene, this series is well beyond appetizing. Not only are the foods incredible (make sure to check out the awesome recipes provided), but the characters and plot are equally superb.” ~ Suspense Magazine

To get in on the Great Escapes Cozy Blog Tour, which has a giveaway, 
follow these "review" links.



 “What a SWEET cozy! Daryl Wood Gerber has served up her readers a delectable mystery with fine characters and a full-bodied story.” ESCAPE WITH DOLLYCAS

"Warmth, humor, a few chills, a soupçon of intrigue, and plenty of charm make for a great read." COZY UP WITH KATHY
 
 
To get the recipe for Soufflé à l'Orange, which Kim Davis 
made with flair, follow this link:

"A Soufflé of Suspicion, the second book in the French Bistro Mystery series by Daryl Wood Gerber, pulled me in with its charming cover and then kept me turning pages until the very last word was read!: CINNAMON, SUGAR, AND A LITTLE BIT OF MURDER


***

 
From Daryl:

When it's PR "month," I share a few recipes I've included in the most recent book. Today is no exception.  I thoroughly enjoy this recipe. It has so many wonderful flavors. My particular favorite is the allspice, which gives the dish a kick. It has a lot of ingredients but not that many steps, so don’t panic. It’s easy to make.  Think of it like stroganoff with an orange twist. I’ve noted a few substitutions if you need to eat this gluten-free.

The sauce works for pork, chicken, white fish, too.  Any of the "white" meats. Enjoy!


Porc À L'Orange

(serves 6)

1⁄4
 cup flour (for GF * substitute potato starch)
1 
teaspoon salt
1⁄2 
teaspoon paprika
1⁄4 
teaspoon white pepper
1⁄4 
teaspoon allspice
1 
pound pork tenderloin, sliced into 12 rounds and slightly flattened
2 
tablespoons safflower oil
1⁄4 
cup chicken stock (for GF * make sure gluten-free)
1⁄2
 cup sour cream
2 
tablespoons orange juice
1 
tablespoon orange rind, grated
1⁄4 
teaspoon salt
1⁄2
 teaspoon Worcestershire sauce
2 
tablespoons orange liqueur
Wild rice or Arborio rice, 6 portions  (cook ahead or simultaneously)
Parsley
Orange slices

In a small bowl, combine flour (or *gluten-free flour), salt, white pepper, paprika and allspice. Coat the rounds of tenderloin with the flour (or *gluten-free flour) mixture.

In a heavy skillet, heat the safflower oil over medium-high heat. When it’s hot, lay the pork medallions in the oil and brown pork well, about 4-5 minutes a side. This will spit!
Add the chicken stock (or *gluten-free chicken stock), cover, and simmer for 30 minutes.
 
Meanwhile, in a small pan combine the sour cream, orange juice, orange rind, salt, Worcestershire sauce, and orange liqueur. By the way, orange rind is hard to measure. Figure about a half of an orange to equal one tablespoon. Over medium heat, bring the mixture to a low bubble, but do not boil. Cook for 2-3 minutes. Turn off heat and set aside.

Turn off the pork and serve 2 slices of the pork over each portion of wild rice or Arborio rice. Drizzle 2-4 tablespoons of the orange sauce over the pork. Garnish with parsley and orange slices.
 

 






GIVEAWAY

To one commenter, I'm giving you a choice of one of my backlist books. 
Plus some fun swag. Leave your email (cryptically if necessary). 
Tell me, what is your favorite white meat (or veggie if you're vegetarian) and how do you prepare it? I'll pick the winner Saturday.

BACKLIST


Savor the mystery!


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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
Click here to order.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order

46 comments:

  1. I guess my favorite white meat would be chicken. And with a family of six I prepare it a lot and in many different ways. One of my favorites is a casserole called Rotel Chicken. Creamy, cheesy, and has a kick to it.
    clarksrfun at gmail dot com

    ReplyDelete
    Replies
    1. Wendy, that sounds wonderful! Care to share the recipe? ~ Daryl

      Delete
  2. Mine would be chicken, as there are many ways to fix it.
    debprice60@gmail.com

    ReplyDelete
    Replies
    1. Deb, I've found that almost any way I prepare chicken, I can prepare pork. Chicken is a bit more moist, depending. They're quite versatile. :) ~ Daryl

      Delete
  3. My favorite white meat is chicken or turkey. Love it with roasted veggies. saubleb(at)gmail(dot)com

    ReplyDelete
  4. My preference is chicken and there are many ways I enjoy preparing this meal. Chicken cacciatore, chicken parmesan and chicken with rice. elliotbencan(at)hotmail(dot)com

    ReplyDelete
    Replies
    1. Petite, chicken cacciatore is one of my favorite dishes. Hmm. Must cook soon. ~ Daryl

      Delete
  5. I like chicken: fried, grilled, in casseroles, sandwiches. ckmbeg@gmail(dot)com

    ReplyDelete
  6. I like chicken but I have so many recipes for it it’s hard to choose a favorite
    sgiden at verizon(.)net

    ReplyDelete
    Replies
    1. Sandy, I'm seeing a trend in responses here. LOL ~ Daryl

      Delete