LUCY BURDETTE: I’m super-excited to introduce you to today’s
guest blogger, Ang Pompano. We’ve been in the same writing group for decades
(no, really!), and so it’s a great pleasure to see his first published novel
out in the world. His book is a mystery set in Savannah featuring a retired PI and his somewhat-demented father--one of the most unusual pair of detectives you'll ever meet! One lucky commenter will win a copy of WHEN IT’S TIME FOR LEAVING!
Turkey Burgers Stuffed with Goat Cheese and Cranberry Sauce
by Ang Pompano
Lucy, I’m really happy to be here, but I’m also cracking up.
That’s because I’m not really known for my cooking. That may be in part because
my wife, Annette, is an excellent cook. You know the saying, too many cooks in
the kitchen? Well that.
In part I perpetuate that myth in my writing. Quincy
Lazzaro, (“Diet of Death” Malice Domestic Anthology 2019: MYSTERY MOST EDIBLE)
is a guy who can’t cook but writes a cooking column called “Cooking with Betty.”
He’s been known to make tiramisu using Twinkies, Cool Whip, and lots of liquor.
Don’t laugh until you’ve tried it. And then in my debut novel WHEN IT’S TIME
FOR LEAVING, detective Al DeSantis, can cook, but when he makes his special lemon
chicken to impress his girlfriend he forgets to turn on the oven.
The truth is somewhere in the middle. I know how to handle
myself pretty well around the barbecue grill. To prove it, here is my recipe
for turkey burgers stuffed with goat cheese (or brie) and cranberry sauce. It’s
like Thanksgiving Dinner on a bun.
Ingredients
3 cups of ground turkey
1 ½ cups of Stove Top Cornbread Stuffing prepared according to directions
1 egg
Goat cheese (I used the one coated in cranberry and cinnamon. You can use gorgonzola, gouda, or brie instead of goat cheese)
Whole berry cranberry sauce
Put ground turkey, prepared stuffing, and egg in a bowl. Mix well.
Form a patty, add a chunk of goat cheese (or one of the other cheeses) and some cranberry sauce. Then cover with another patty and seal edges.
It was pouring rain so I cooked these on a stovetop grill but they come great on the barbecue grill too.
Garnish, pour a glass of wine, and voilà!
About WHEN IT’S TIME FOR LEAVING: When his girlfriend dumps
him and a drug dealer rams him on a bridge, Al DeSantis quits the New Haven
Police Department. As he makes plans to head for LA, he learns his father, Big
Al, is alive, has dementia, and is entering a nursing home. More surprising, he
has deeded the Blue Palmetto Detective Agency in Savannah to him.
Al wants nothing to do with the man who abandoned him at eight years old, or his agency. But when his California condo goes bankrupt and he loses everything, he drives down to Georgia, intending to sell fast and head west. But then he discovers a dead body on the agency dock.
Al wants nothing to do with the man who abandoned him at eight years old, or his agency. But when his California condo goes bankrupt and he loses everything, he drives down to Georgia, intending to sell fast and head west. But then he discovers a dead body on the agency dock.
About Ang: WHEN IT’S TIME FOR LEAVING, is Ang Pompano’s
debut novel. He has stories published in the 2019 Malice Domestic Anthology,
and BEST NEW ENGLAND CRIME STORIES 2019. His academic pieces include one on
teaching detective fiction. A recipient of the Helen McCloy/MWA Scholarship for
a novel in progress, he is on the Crime Bake Planning Committee and is a board
member of Sisters in Crime New England. He lives in Connecticut with his wife,
Annette, and their two rescue dogs.
Tat sounds like my kind of burger! I just finished breakfast but I'm drooling.
ReplyDeleteHarbinger, you might like them so much that you'll even try them for breakfast sometime. :)
DeleteHi, Ang--lovely to see you here! Cooking should be fun, not just following a recipe set in stone. Enjoy it! (Although my mother did once try making leg of lamb with coffee (with milk) gravy--not a good idea!).
ReplyDeleteIt's great to be here, Sheila. Yes, cooking should be fun, and it's good to experiment. I took a chance when I put the stuffing inside the burger and it turned out great.
DeleteI must be one of the few people never to have eaten a turkey burger. I’m not fond of cranberry sauce. How would it be without it? Congratulations on your book publication. It sounds like a winner!
ReplyDeletepatdupuy@yahoo.com
Pat, turkey burgers can be pretty dry, but these come out juicy. Thanks for the kind words on the book!
DeleteThe book sounds good...will check it out.
ReplyDeleteThanks, Chris. I hope you like it. And check out the burgers too!
DeleteThat recipe looks delicious! Sounds like a good book.
ReplyDeletetami.norman@gmail.com
Thanks for saying that Tami. I hope you'll like the book and the burgers too!
DeleteThe recipe for Turkey Burgers Stuffed with Goat Cheese and Cranberry Sauce sounds yummy. What a great way to have that Thanksgiving taste without having to go through all the holiday prep to enjoy it.
ReplyDeleteLove getting in on the ground floor with a newly published author. Can't wait for the opportunity to read "WHEN IT’S TIME FOR LEAVING" which sounds amazing. Definitely seems to be a book I would enjoy and therefore is on my TBR list.
2clowns at arkansas dot net
Thanks, Kay. I would be completely lost if I had to cook a whole turkey, but this was an easy way to get into the spirit of Thanksgiving. Which will be here before we know it!
DeleteBoth the book and the burger sound wonderful. I might get my husband to try that next time we go grocery shopping. That is, if he can have the cranberry sauce. Thanks for sharing this though!
ReplyDeletechristinacrbn511@gmail.com
Thanks, Christina. Now you've got me wondering if anything else can be substituted for the cranberry sauce. I may be turning into a cook yet!
DeleteThose look absolutely fabulous and perfect for the season. Thanks for sharing!
ReplyDeletemagicgirl2357@yahoo.com
Abby, thanks. I hope you try the burgers and let us know how you liked them.
DeleteThis novel sounds very interesting and as other New England authors know I love to read their books and promote them in any way I can. I was born and raised in Northeast Connecticut so will let my cT friends and all other book reader friends know about Ang Pompano. I’m definitely going to order the book today as I’m sure it will be enjoyed by both my husband and me. And “Ang” I have many recipes if you would like some!!! Your turkey burgers sound great! The new thing now is butter burgers and so I am thinking of making these and basting in butter like I’d do with a whole turkey!
ReplyDeleteWishing you much luck and enjoyment in writing!
Cynthia Blain
I don’t leave my email address on these posts but I can be contacted via Facebook at Cynthia Bayer Blain if needed. Thank you.
Thanks for the kind words Cynthia. I love Connecticut's "Quiet Corner." When you mentioned the butter burgers it made me think of a great restaurant called The Golden Lamb Buttery which used to be in Brooklyn, CT. Unfortunately, it's gone now.
DeleteThis comment has been removed by the author.
ReplyDeleteI’ve never thought of putting stuffing in a turkey burger.
ReplyDeletesgiden at verizon(.)net
Sandy, I had my doubts about trying that but I think that's what keeps them from being dry.
DeleteI'm always looking for a new author! The burgers sound good and I want to know about that wine with the label of your book cover!
ReplyDeleteThanks, Marilyn. I found a company in Napa Valley that will put any picture on the front of the bottle. The wine is pretty good too. I thought it would make good holiday presents.
DeleteI've been seeing a lot of buzz about this book. Sounds like fun.
ReplyDeleteStuffed burgers sounds pretty inspired.
libbydodd at comcast dot net
Thanks, Libby, You know how some people say they "split their time" between places? Well, when I write I split my time between the computer and the refrigerator. I figured it may as well learn how to cook. :)
Delete"1 ½ cups of Stove Top Cornbread Stuffing prepared according to directions"
DeletePrepare the stuffing and then measure 1 1/2 cups?
Or take 1 1/2 cups of mix and prepare it?
Libby, prepare the stuffing and then measure 1 1/2 cups. I explained it a little more when I answered you email. Let us know how they came out!
DeleteThis comment has been removed by the author.
ReplyDeleteI'm looking forward to this book set in Savannah! (The burger sounds good, too.)
ReplyDeleterebarger at bellsouth dot net
Karlene, thanks. Isn't Savannah a great little city? I love that they didn't let redevelopment ruin it. And talk about food! I didn't find a restaurant there that I didn't like.
DeleteWelcome to the Kitchen, Ang, and congrats on your debut novel! Every time I've seen the cover or title on Facebook this past week, I've found myself singing Ramblin' Man -- not a bad thing!
ReplyDeleteIt's great to be here, Leslie. Yes, there are worse earworms than Ramblin' Man. I'm laughing because believe it or not the next book is going be called I HOPE YOU'LL UNDERSTAND.
DeleteI love Savannah and look forward to reading your book. My Five-Ingredient Mystery series has a character like the one in your story, a man who writes a recipe column who can't really cook . . . at least at the start of the series. Six books later, he's not bad in the kitchen, as long as the recipe has no more than five ingredients. Wishing you great sales!
ReplyDeleteMaya, I'm not sure Ang's character would ever learn to cook--so kudos to yours!
DeleteThat's so cool that your character has shown growth, Maya. I'm afraid Quincy Lazzaro is hopeless.
DeleteCongratulations on your intriguing novel. The burgers look enticing. Best wishes. elliotbencan(at)hotmail(dot)com
ReplyDeleteI appreciate the kind words. I hope you like the book and the burgers!
DeleteTurkey burgers are my favorite indulgence and on the bar-b-q even better. Savannah is such a great setting for your mystery. saubleb(at)gmail(dot)com
ReplyDeleteI think everything tastes better on the bar-b-q! I like Savannah as a setting because as with any beautiful place, it can also have a dark side.
DeleteWelcome, Ang. I want that tiramisu recipe! Congrats on the new novel. Wishing you the best of luck. ~ Daryl
ReplyDeleteI'm having a lot of fun here, Daryl. There are two ways to make the tiramisu. You can either put the liquor in the bowl or you can drink it. It actually tastes better if you drink the liquor first. :)
DeleteI've had sandwiches with leftover turkey, stuffing, and cranberry sauce. This recipe sounds really good. I'll have to try it. bluedawn95864 at gmail dot com
ReplyDeleteThis is kind of like that, Bonnie. The difference is that everything is combined and then grilled. It's a turkey dinner to go. I hope McDonald's isn't listening.
ReplyDeleteLooks delicious! JL_Minter(at)hotmail(dot)com
ReplyDeleteI think you'd like it Jaime. Give it a try. I hope you'll like the book too!
DeleteThe recipe sounds delicious. Maybe the person who doesn't like cranberries could use another kind of jam or jelly.
ReplyDeleteI agree, Sally. They can substitute or they could just leave the cranberries out.
DeleteFor a guy who's not known for cooking, that sounds not only edible but very delicious! So does the premise of your book. Looking forward to trying both. Thanks, Ang!
ReplyDeletelola777_22 at hotmail dot com
That's really nice of you to say, Lynn. You know, you got me thing. Cooking seems to be a lot like writing. I tried to write a book I would want to read and hoped others would too. When I cook I make something I'd like to eat and hope others... well, you get the idea.
DeleteThe book sounds amazing. Looking forward to reading it.
ReplyDeletediannekc8(at)gmail(dot)com
Thanks, Dianne. I hope you like it. And don't forget to try the burgers! :)
DeleteWelcome to the post today. This sounds like an amazing story. Sounds like there is family involved and i always like that. I love that they mess up with cooking, makes them more real. LOL
ReplyDeletequilting lady 2 at comcast dot net