Mystery Lovers' Kitchen: summer recipe

Showing posts with label summer recipe. Show all posts

Wednesday, August 21, 2024

Soda Jerk Beans #Recipe by @LibbyKlein

Libby Klein I used to have a subscription to Epicurious Magazine. I would pour over the recipes of every issue and plan what wonderful dishes I would make. I didn't always get around to making everything I'd earmarked due to raising four kids. But this recipe for stovetop "baked" beans has been a staple in my home since it first appeared in July of 2006. It's a very simple recipe that gets a big reaction because it is so tasty. And it's a great dish to take to a backyard barbecue or picnic. The most surprising ingredients are right in the title.

Here is the recipe as it was printed in 2006. The photo is mine.

Let me know in the comments: What is the most unusual ingredient you have cooked with?

Soda Jerk Beans

Ingredients

2 cups 1/2-inch cubes cooked ham (full disclosure - I've been using thick bacon for years)

1 15-ounce can diced tomatoes in juice, drained

1 15-ounce can pork and beans, rinsed, drained

1 15-ounce can black beans, rinsed, drained

1 15-ounce can butter beans, rinsed, drained

1 15-ounce can pinto beans, rinsed, drained

1 large onion, chopped

1 large red bell pepper, chopped

1 large green bell pepper, chopped

1/2 cup (packed) dark brown sugar

1/2 cup cola-flavored soda

1/2 cup lemon-lime soda

2 teaspoons curry powder

1/2 teaspoon dried savory

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Preparation

Place all ingredients in heavy large pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer uncovered until juices are thick, stirring gently and frequently to prevent burning, about 20 minutes. Season with salt and pepper.

Gluten-free baker Poppy McAllister and her aunt Ginny are looking forward to a quiet, homey Christmas at their B&B in Cape May, but unfortunately, death isn’t taking a holiday this year . . .

Ever since Thanksgiving, Poppy and her pals have been left with an unsolved mystery of the romantic kind. But at least this mystery isn’t the kind that involves murder. That all changes when the body of a fish supplier is discovered in the kitchen of her ex’s restaurant—and he’s frozen, not fresh.

For once, it’s not Poppy who tripped over the corpse, yet she can’t escape being drawn in since the victim has a note taped to him reading Get Poppy. Figures—an engagement ring isn't labeled, but the dead guy is addressed to her. Now, while Aunt Ginny plans a tree-trimming party and pressures Poppy to decode a mysterious old diary, the amateur sleuth is asked to “unofficially” go undercover at the restaurant to help the police. Until then, the only crime Poppy had been dealing with was Figaro’s repeated thefts of bird ornaments from the tree; now it looks like it’s going to be a murder-y Christmas after all.

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her
classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/

Monday, July 22, 2024

WATERMELON GAZPACHO by @KORINAMOSSAUTHOR

KORINA MOSS: Summer calls for salads and cold soups. Vicki Delany shared her gazpacho recipe with us last week, which looked delicious. This easy peasy watermelon gazpacho is a twist on the classic gazpacho recipe and can be made low salt. It's smoother than the classic version, thanks to using a blender instead of a food processor, and comes out a beautiful color. Makes about 4 bowls.

INGREDIENTS:

1 lb (1-3/4 cups) seedless watermelon

2 large (2-1/2 cups) fresh tomatoes

1/3 (1/2 cup) cucumber, peeled

1 clove garlic

1 red pepper, de-seeded (you can also add 1/2 of a green pepper)

3 TBL rice vinegar or sherry vinegar

1/4 cup olive oil

paprika, salt, and pepper to taste

INSTRUCTIONS:

1. Cut the watermelon, tomatoes, red pepper (de-seed), peeled cucumber, and fresh garlic. Working in three batches, put 1/3 of the ingredients in a blender. (This is what it looks like when you don't work in batches!)

2. Again, working in three batches, add 1/3 of the olive oil and vinegar, then some paprika, salt, and pepper to each batch.

3. Puree about a minute or until smooth. Pour into a container with an airtight lid and repeat with the other two batches.

This is the beautiful color it is when it's first done. It also smells heavenly.

Put the lid on and let it sit in the fridge for at least an hour. It darkens a little as it sits and the flavors meld. Cut some cucumber and Spanish or red onion into very small pieces for garnish and crunch. Serve cold and enjoy!

*Can be kept in the refrigerator for about three days before it starts to lose its flavor. Leftovers can be frozen. When ready to use, give it time to defrost on its own and serve chilled.

Readers: Have you ever tried a cold soup? Do you enjoy it?

FONDUE OR DIE is available for PREORDER!

The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to my FREE monthly newsletter, visit my website and follow me on Facebook and Instagram.

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Fresh Fiction.

For the past several years, Korina has been on her own Eat, Pray, Love journey, which seems to have stalled at the Eat phase. When not writing or sampling new cheeses (a perk of the job), she can be found with a new favorite cozy, doing jigsaw puzzles, or discovering new travel destinations. She has an affinity (some might say addiction) to coffee mugs, loves cats, and can't pass up a new notebook or journal with all those fresh, empty pages.

Tuesday, June 25, 2024

Tips for Making BACON-WRAPPED HOT DOGS on Grill or Stovetop by @CleoCoyle

From Cleo Coyle: With the July Fourth holiday coming up, hot dogs are on our menu, which is why Marc and I are happy to share our tips for making these amazing bacon-wrapped dogs. In fact, we're celebrating this classic cookout treat. Why?

During the pandemic lockdown here in NYC, quick and easy comfort foods were continually out of stock at our local markets. Boxed mac & cheese and frozen pizzas became as scarce as pearls in oysters, and hamburger and hot dog buns were nearly impossible to find.

The masks are gone now, and buns are plentiful again, which reminds us that we have much to be grateful for this summer, even the small stuff, like the joy of simple, comfort food favorites: big fat burgers and danger dogs.

"What are danger dogs?"

I'm glad you asked because the answer
is the foodie subject of this recipe post.

Behold two "Danger Dogs,"

deep-fried, bacon-wrapped hot dogs.
Frighteningly delicious.

Marc and I first heard about the Danger Dog via a friend in Los Angeles, where the recipe made its way north from the street food of Tijuana, Mexico.

Esquire magazine actually put the "bacon-wrapped hot dog" on its list of "Sixty Things Worth Shortening Your Life For." What number was the bacon dog? Hard to believe it but #1.

Where the Danger Dogs Roam

The original Danger Dog (aka Tijuana Bacon Dog) is a hot dog wrapped in bacon and topped with grilled onions and hot chili. North of the border, this same barker is often topped with mayonnaise, and in Los Angeles, California, it’s known as a street dog.

The Jersey Breakfast Dog is a bacon-wrapped hot dog that is deep fried until it’s curled or falling apart. Also called rippers, they're served with fried or scrambled eggs.

A Chicago variation is the Francheezie, a jumbo hot dog split and stuffed with cheddar or Velveeta cheese before it’s wrapped in bacon and (oh, yes) fried.

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

☕ A Recipe Note from Cleo

Here't the thing. I eat good, healthful foods nearly every day of the week (salads, veg, fruits, legumes, lean meats and fish), but occassionally I enjoy indulgining in comfort foods that are good for the soul. For me, this is one of those guilty pleasures, and it's to die for, as Esquire ironically pointed out!

Because we don’t own a deep fryer, my husband was forced to adapt and overcome—to borrow a motto from the Marines, a few of whom would probably enjoy this recipe, too, with a few good beers. And since summer and hot dogs go together so well, you can make these on your grill or your stovetop. So let's get our Danger Dogs on!

ORDER UP!

To download this recipe in a
Free PDF that you can print,
save, or share, click here.

Click here for the recipe PDF.

Cleo Coyle's
Bacon-Wrapped Hot Dogs

*Optional Grilling instructions below...

Makes 6 servings

6 hot dogs
6 slices bacon
1 cup vegetable oil (we use canola oil)
6 hot dog buns
12 wooden toothpicks

(Additional optional topping suggestions: grilled or raw onions, mayo, mustard, relish, chopped tomatoes, jalapeno peppers, etc.)

Step 1—Slice the hot dogs (important): Slit each dog lengthwise. Don’t split the dogs in two, simply cut a deep slice. This cut will help the hot dog cook at the same fast pace as the bacon. It also will prevent the dog from bursting when it hits the hot oil.

Step 2—Wrap with bacon: Take one slice of bacon, regular or thick cut, and tuck the end of the slice into the cut at the tip of the hot dog. Wrap the bacon around the hot dog, being careful to completely cover the hot dog with the bacon. When finished wrapping, tuck the opposite end of the bacon into the hot dog's slit. Secure both ends with dry toothpicks. See my photos below.

(If grilling over charcoal, gas, or an open flame, be sure to soak the toothpicks in water for at least an hour before inserting into the dogs. This will prevent the toothpicks from burning. See more grilling notes below.)

Step 3—Fry the dogs (*see grilling option below): Place about one inch of oil at the bottom of a skillet and heat at medium until the oil is shimmering and ready to smoke, about five minutes. (If using a deep fryer, set to 375° F.) When the oil is hot enough, quickly place 2 to 4 hot dogs into the oil. For best results, do not fry too many at one time. If pan frying, cook about three minutes on one side, then turn and fry for an additional four minutes. If using a deep fryer cook the hot dogs for about seven minutes. Remove from heat and drain on a paper towel. Serve warm on a bun and add your favorite condiments.

*GRILLING OPTION: To grill bacon-wrapped hot dogs, keep these notes in mind: (1) Soak the toothpicks in water for a good hour before inserting or they may burn up on your grill. Or use metal skewers instead of toothpicks and you won't have to worry. (2) The cooking time will be longer on the grill, about 6 to 8 minutes per side. You're watching for the bacon to cook through without burning.

F o o d i e

P h o t o s