Mystery Lovers' Kitchen: Molten Death

Showing posts with label Molten Death. Show all posts

Wednesday, June 25, 2025

Roast Chicken with a Tangy Orange Glaze #recipe by @LeslieKarst

This dish is similar to a recipe I saw in the New York Times recently, but instead of using tangerines as they specified, I used blood oranges from the tree in my back yard. Feel free to use any kind of orange you like, however—Valencia, tangerine, blood, whatever—as they’ll all make for a tasty glaze.

I served the roast chicken with baked potatoes and roasted broccoli—yum!

Roast Chicken with Tangy Orange Glaze

(serves 6-8)

Ingredients

4 small or 3 large oranges

½ cup packed brown sugar

¼ cup soy sauce

2 teaspoons white or rice vinegar

1 teaspoon cayenne or chili powder

1 (4-5 lb.) whole chicken

salt and black pepper

1 piece fresh ginger, 1½ to 2” long, peeled and cut into 10 slices

Directions

Heat oven to 400 degrees F.

Squeeze ¼ cup of juice from the oranges into a 1-cup pitcher, reserving the peels. Slice the remaining oranges into wedges.

Add the brown sugar, soy sauce, vinegar, and cayenne powder to the juice and stir until the sugar has dissolved.

Season the chicken inside and out with salt and pepper. Stuff the orange peels and 6 slices of the ginger into the cavity of the chicken.

Tuck the wingtips behind the body and tie the legs together with butcher’s twine, then place the chicken in a large ovenproof skillet—cast iron works great for this. Scatter the orange wedges and the remaining 4 pieces of ginger around the chicken.

Pour the juice mixture over the chicken, making sure to cover the wings and legs (I used a pastry brush for this), then roast for 30 minutes.

Remove the chicken from the oven and baste with the pan sauce, using a spoon, baster, or pastry brush.

Return to oven and continue roasting, basting every 10-15 minutes, until the chicken is fully cooked. (An insta-read thermometer inserted into the thigh—but not touching the bone!—should read 165-170 degrees. The chicken will continue to cook a bit as it cools.)

Transfer the chicken, along with the orange wedges, to a cutting board and let rest for 5-10 minutes. Pour the pan sauce into a serving pitcher.

Carve the bird as you like, then serve with the glaze poured over the meat. And do eat the cooked orange wedges—they’re delicious!

🌿 🍊 🌱

Out now!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Wednesday, March 26, 2025

Fried Bananas with Brown Sugar, Miso, and Butter #recipe by @LeslieKarst

This dessert came about because I had a plethora of bananas on hand, and also needed a dessert to serve our pals, fellow MLKer Leslie Budewtitz and her husband Don (aka “Mr. Right”), who were visiting Hilo from Montana. It’s similar to other fried banana desserts, but I decided to add some miso as a way to give it a boost of umami, which I haven’t seen in any other recipes.

You have to prepare the dish à la minute—i.e., right before service—but if you have all your ingredients ready, it comes together in about five minutes. I also had on hand some Japanese egg cake a friend had given us, but something like pound cake (or even vanilla ice cream!) would work fine as the accompaniment to the bananas.

Fried Bananas with Brown Sugar, Miso, and Butter

(serves 4)

Ingredients

2 tablespoons butter

4 smallish or 3 large bananas

2 tablespoons brown sugar

2 teaspoons red miso

1 tablespoon lemon juice (not pictured)

2 tablespoons brandy (not pictured)

4 slices pound cake (or something similar)

candied/praline pecans (or something similar), for garnish

Directions

Peel and cut the bananas into slices, longways. Melt the butter over medium-high heat in a large skillet, then add the bananas.

Fry until they start to brown, then add the brown sugar, miso, lemon juice, and brandy.

Continue to cook, stirring until the miso is melted into the sauce and everything thickens up. (Add water if it’s too thick.)

Serve the bananas over the cake, sprinkled with the pecans. (See photo at top.)

🌿 🍌 🌱

Coming April 1

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Now available for pre-order!

Buy link here.

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

Booklist

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Sunday, March 23, 2025

Spotlight on Leslie Karst and "Waters of Destruction"

Aloha, and welcome to our Spotlight feature here in the Kitchen. Today it’s my day to shine in the spotlight—which is great timing, as book two in my Orchid Isle mystery series, Watersof Destruction, releases next week on April 1.

I received a review from Booklist of the first book in the series, Molten Death, which called it “part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people,” and concluding that “[a]rmchair travelers and mystery aficionados alike will find it entertaining.”

This greatly pleased me, not simply because who doesn’t want a favorable review, but also because one of my primary purposes in writing this series has been to do exactly that: introduce readers to my beloved Hawai‘i Island. And in this newest book, Waters of Destruction, that continues to be my intent.

Big Island beach

I’ve lived on the “Orchid Isle” half-time for seventeen years and have been visiting since 1990, and over that time I’ve grown to appreciate how very special a place it is for so many different reasons. First, there’s the fact that the Big Island is home to eight of the thirteen total climate zones that exist on earth, from humid/tropical on the lush windward side of the island to polar/tundra atop the frigid slopes of Maunakea. So no matter whatever is your pleasure climate-wise, you’re bound to find it here.

Second, there’s the unique geology of the island. The presence of two active volcanoes (three, if you count Hualālai, which looms over the tourist town of Kailua-Kona and last erupted in 1801—just yesterday, in geologic terms) is, for me, one of the most compelling aspects of living here. It’s an island still being formed—a living, breathing place where fissures open and spill forth steam and hot lava, where new land is continually being created. And if you ever get the chance to actually witness that hot lava, I can guarantee it’ll be an experience you’ll never forget.

Yours truly at the 2022 Mauna Loa eruption

Lava was the focus of Molten Death, but in the new book, Waters of Destruction—as you can guess from the name—it’s water that’s central to the plot.

My protagonist Valerie has now moved to the Big Island with her wife, Kristen, and in order to meet new people, she takes a job as bartender at the Speckled Gecko, taking over for the previous guy who’s gone AWOL. But within days of starting her new job, Valerie learns that the body of her predecessor has just been pulled from the treacherous Wailuku River—whose name translates to “waters of destruction.” And when her pal Sachiko, who manages the front of the house at the Gecko, becomes suspect number one in his death, Valerie jumps to her aid and begins to investigate.

why the Wailuku River has that name

But have no fear: As in book one, Valerie encounters plenty of delicious local food in Waters of Destruction: seared ahi tuna with a sesame-furikake crust; smoky, succulent kālua pork with papaya chutney; kalbi beef ribs in a teriyaki glaze; macadamia nut-encrusted mahi-mahi; and of course fresh mangoes, pineapples, papaya, breadfruit, apple bananas, lychee, jackfruit, starfruit, the list goes on and on. (And yes, there are recipes in the book!)

Hilo farmers market

So if you want to take a trip to the Big Island without leaving your living room, you can find all the above in Waters of Destruction and Molten Death—along with engaging mysteries, too, as Valerie and Kristen jump on the case and swap surfing lessons for sleuthing sessions.

🌴 🍹 🌴

Coming April 1

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Now available for pre-order!

Buy link here.

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes while enjoying the entertaining mystery."

Kirkus Reviews

And now available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

Booklist

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Nominee

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Wednesday, March 12, 2025

Bucatini with Brown Butter and Charred Cabbage #recipe by @LeslieKarst

Robin and I were lucky enough to host fellow Mystery Lovers’ Kitchen member Leslie Budewitz and her charming husband Don (aka “Mr. Right”) recently, when the two were vacationing on the Big Island. What a treat! I decided to try a recipe I’d seen recently in the New York Times, which features pasta with brown butter (always a good idea!) and charred cabbage. And I decided to add some shrimp to the dish, which I sautéed beforehand in butter. Yum!

We started out with cocktails and pupus on our lānai, then moved indoors for the main course and dessert. (Dessert recipe coming in two weeks!) Yes, a good time was had by all!

the two Leslies in Leslie K’s Hilo garden

Bucatini with Brown Butter and Charred Cabbage

(serves 4-6)

Ingredients

2 tablespoons neutral oil (such as canola)

1 small cabbage, thinly sliced (about 1½ lbs.)

salt and black pepper

12 oz. bucatini (may substitute spaghetti)

8 tablespoons butter, cut into chunks

½ cup raw pecans, roughly chopped

2 cups grated Parmesan cheese

½ cup parsley, roughly chopped

2 cups cooked shrimp (optional—I sautéed mine in butter, with the shells)

Directions

In a large skillet, heat the oil over medium-high heat until it shimmers, then add the cabbage and cook, stirring frequently, until it wilts, then browns, then becomes deeply charred in spots—about 25 minutes. Season to taste with salt and pepper, then transfer cabbage to a bowl. This step can be done several hours before service.

Bring a large pot of heavily salted water to a boil and add the pasta. Cook until still al dente. Reserve 2 cups of the pasta water, then drain.

While the pasta is cooking, wipe out the cabbage skillet, then add the butter and pecans. Cook over medium heat, stirring constantly, until the butter turns a golden brown and has a nutty smell—about 3 minutes.

Add 1 cup of the pasta water, then the cabbage, to the skillet.

Add the cooked pasta and stir until well combined.

Add half of the cheese and all of the parsley, and stir until the pasta is coated and cheese melted. Add more of the pasta water, if the pasta seems dry.