Mystery Lovers' Kitchen: Super Bowl recipe

Wednesday, February 1, 2017

Super Bowl Burger #recipe + book #giveaway from author @DarylWoodGerber

SUPER BOWL SUNDAY IS COMING!

From Daryl aka Avery: It's just a few days until Super Bowl Sunday! Who will be watching? Do you watch for the commercials or the game or the half time show?

I love the commercials with the Clydesdales and the Dalmatian. I hope they do better this year. Last year's were sort of a bust, don't you think? But the commercials that have a message, the ones where you say, "Aww," afterward, are great!

Or how about the ones where you laugh out loud? Will anyone forget the young boy dressed as Darth Vader trying to use the force to start his parents' car? If you don't recall, the parents, from the kitchen, click on the car. The kid leaps in the air he is so shocked! It's hysterical!

However, no matter what, on Super Bowl Sunday, I go for the food. Normally, I don't eat a lot of salty food. But for Super Bowl, absolutely! Nachos, chips, guacamole, wings. I'll even splurge and have a gluten-free beer.

And burgers. I love to barbecue, and though I know the country might be under snow, you can still do a great burger inside!

Today, I'm going to share an easy recipe for a cheddar cheese burger. Why with cheese?

Well, many of you know that I write the Cheese Shop Mysteries (as Avery James). Although there won't be any new books in the series (BIG SIGH), there are seven and I'm proud of them. So to celebrate the month that the Cheese Shop Mysteries used to come out - February - I'm offering a giveaway today. See below!

Cheddar Cheese Burger

(one serving)

6-8 ounces lean hamburger meat

1 ounce shredded Cheddar cheese (about ¼ cup)

1-2 teaspoons mixed herbs (I used basil, rosemary, thyme)

1-2 tablespoons chopped yellow onion (if desired)

Preheat the broiler.

In a medium bowl, mix the hamburger, cheese, herbs, and onions (if desired). On a chopping board, form the burger into a patty.

Set the burger on an oven-safe broil pan. Broil the burger to your liking. I like 3-4 minutes a side for medium rare; 5-6 minutes a side for medium.

Serve with a hearty red wine. A zinfandel will really match with the spicy flavors of the cheese without dominating.

Giveaway

I'm offering one commenter a choice of my Cheese Shop Mysteries. Just tell me what you enjoy about the Super Bowl. And if you don't watch it, that's okay. Tell me what you like about cheese! Leave your email so I can contact you if you win. It can be a cryptic email. I'm a mystery author. I'll figure it out. I'll pick a winner before next week!

Savor the mystery!

Daryl Wood Gerber aka Avery Aames

Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook

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Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!

The Wild West Extravaganza has come to Crystal Cove.

Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!

Finally there's going to be a cheese festival in Providence!

Click to order.

GIRL ON THE RUN, a stand-alone suspense is out!

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

Tuesday, January 26, 2016

Sticky Wings Glazed with Sweet-and-Tangy Carolina Mustard BBQ – A Super Bowl Recipe by Cleo Coyle

From Cleo Coyle: Whichever team you're cheering for 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 culinary mystery DEAD TO THE LAST DROP, the 15th entry in our long-running Coffeehouse Mystery series.

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 (coffeehouse manager Clare Cosi) through frequent visits to Clare's newly opened shop in Washington's charming Georgetown neighborhood. The culinary aspect of our mystery focuses on American Recipes, and this Carolina-Style BBQ Sauce is a great one.

According to food historians, mustard sauces can be traced back to ancient Rome. The mustard-based barbecue, however, 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.

👇

For Cleo's free, downloadable PDF

of these 2 recipes that you can print,

save, or share, click here.

To learn about our latest (20th!)
bestselling Coffeehouse Mystery
Bulletproof Barista, click here.

Now let’s start cooking!

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

Cleo Coyle's
Carolina-Style Mustard BBQ

and Dipping Sauce

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.

Cleo Coyle's
Sticky Chicken Wings Glazed with

Carolina Mustard Barbecue Sauce

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.