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Monday, September 26, 2016

The Murdery Delicious Blood Stone Secret - A Recipe for a Pepper-Riddled Filet

Now that the shocking finale of my fiendish murder series has hit the shelves, I would like you to consider the following recipe found among the fiendishly funny foody pages of The Murdery Delicious Blood Stone Secret! There are sure to be more ghastly concoctions presented here over the upcoming weeks ... although I would not suggest trying any of them at home. A bit about the book:

As The Murdery Delicious Blood Stone Secret unfolds, a breezy summer getaway at the Chalmers family’s newly restored ancestral home quickly becomes a crawl through the gnarled branches of the family tree. Reality is questioned, even as fear takes root center stage. They find themselves subjected to perils only found in a decidedly ghastly ghost story. Who can uncover the buried secret of Blood Stone Manor? What lurks behind the drapes? The only certainty is that some houses are never meant to be left behind as much as some inhabitants pray to leave them. Do peer past the gate, won’t you?

A Recipe for a Pepper-Riddled Filet
(Serves two)
3 tablespoons rook black peppercorns
2 (8-ounce) filets of a butchered beast, roughly cut 1 1/2-inches thick
2 tablespoons herbed butter, softened by an unwanted touch
1 tablespoon vegetative oil
1/3 cup swilled Cognac
1 dented can beef broth, pulled from a musty larder
½ cup harmful heavy cream, expired
Shattered rock salt, to taste

Enmesh the peppercorns in a filthy rag previously used for wiping up blood. Crush with the heft of a large, murderous skillet. Shake what’s become of the peppercorns onto a chipped plate, and roll the filets around the plate to sufficiently cloak the raw devils. Consider the salt.
As the butter and oil slowly succumb to the perils of the skillet, at a temperature of medium-high, hurl the filets with purpose to brown them … only the briefest of minutes per side … leaning toward rare doneness until they leak crimson tears. Stash these somewhere, allowing them to ruminate under a plot of foil.

Splatter Cognac into the screaming hot pan, procure an elongated kitchen match, and pinching it with your forefinger and thumb, set something on fire, preferably your sauce. The blaze will die out quite on its own without any further prodding from you. Add the broth and shame it into reduction by half, relegate the cream to a similar fate with a stir here and there, until thick and curdled. Drown the steaks with the sauce and looking back, consider the salt again. 

The Murdery Delicious Blood Stone Secret is now available on For more info on my books please go to #murderydelicious

Saturday, September 24, 2016

Red Eye Gravy Two Ways

In the photo above, red eye gravy is tossed with a number of ingredients to make a slightly pink pasta sauce encouraged by heavy cream, but let's start with the basics. A perfectly good recipe for classic Ham with Red Eye Gravy served with grits may be found here, courtesy of Paula Deen. Usually I reserve making grits with grits for Derby Day but I was duly inspired to make this gravy (without ham!) and serve it with steak instead over grits for something more autumnal. See below for Notes on a Side Dish with Brussels sprouts!

The recipe for the Red Eye is fairly simple. For enough gravy to serve four:

1 (3-pound) country ham, store bought, sliced
2 tablespoons fat from the ham
1/2 cup coffee
1/4 cup water
2 tablespoons butter
1 beef bouillon cube (optional)

Heat a skillet over medium-high heat. Add the fat from the ham and render. When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides. Remove the ham from the pan and set aside on a plate and keep warm. To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate. Serve the gravy over the ham steaks on grits.

I followed this somewhat but instead prepared a London Broil with lots of pepper and salt to go under the broiler, cooking as per package instructions. But first! I browned my steak (not ham) in a large skillet with some butter and smoked turkey wings, capturing the flavors before removing the steak and wings and deglazing the pan as the recipe suggests. I made the grits, per Deen (using only a tablespoon of butter, not 1/2 cup!) while my steak broiled and the gravy simmered. I then served the steak over the grits covered with the gravy. Deen mentions grits that need to simmer for 30 minutes but the Quaker brand does make quicker grits that only require about 5-7 minutes time.

To go beyond with a terrific pasta, try using the gravy as a solid foundation for sauce, as I did. While the pasta water was boiling, I trotted out more smoked turkey wings and added cubed pancetta too.  I removed these before deglazing the pan with the coffee and water. I whisked in a judicious amount of heavy cream over medium low heat until thickened and added frozen peas (fresh certainly welcome) until warmed. Once the pasta was just al dente, I drained then tossed in grated pecorino cheese and topped with chopped chives and mint that I shredded by hand. A little fresh black pepper and dinner was served!

NOTES ON A SIDE DISH:  I found shaved Brussels Sprouts at the market and tossed them with a little oil and salt in a skillet until slightly browned. They will simmer down so plan on a large handful of sprouts per person before going into the skillet. Once browned, add about a  1/4 cup of water in to the mix, stir and cover over low heat for about 7-10 minutes. A delicious complement to the pasta--oh, and dessert was a delightfully Dalmatian dish of orange yogurt with figs.