Deeply Odd: An Odd Thomas Novel by Dean Koontz
Another fun thriller by the master of spooky, Dean Koontz! I love the Odd Thomas series for thier quirky characters and the way Koontz fuses humour with the supernatural and mundane in his tales of horror.
The pistol appeared in his hand the way a dove appears in the hand of a good magician, as if it materialized out of thin air. “You think I won’t do it right here in the open. But you’d be surprised. . . . You’ll drop before you get the breath to scream.”
The truck driver is decked out like a rhinestone cowboy, only instead of a guitar he’s slinging a gun—and Odd Thomas is on the wrong end of the barrel. Though he narrowly dodges a bullet, Odd can’t outrun the shocking vision burned into his mind . . . or the destiny that will drive him into a harrowing showdown with absolute evil.
Odd Thomas has met his match with the truck driver, who has powers much like his own but perhaps even more. Odd's insight into the horrific crimes the rhinestone cowboy trucker may be about to commit has him chasing him across the state, accompanied by a fascinating old woman in a stretch limo. A character I hope will be in more of the Odd Thomas series.
Odd needs all the help he can get to deal with the nightmare situation ahead and save the innocents. He has pledged his very life in this epic good vs. evil struggle.
This is the perfect book to take with you to the cottage, light and gripping at the same time.
Dean Koontz, the author of many #1 New York Times bestsellers, lives with his wife, Gerda, and the enduring spirit of their golden retriever, Trixie, in southern California.
http://www.deankoontz.com/
Petty Cash Taqueria: Kraken, Pig Ears, Mexican Spirits You' ve Never Heard Of
The new Petty Cash Taqueria is a collaboration between the north and south side of the border. Beloved chef Walter Manzke's pig ear nachos sit on the same menu as Tijuana's popular Tacos Kokopelli's kraken tacos. Bill Esparza tries to spice up the spirits program with little known Bacanora from Sonora (it's a sister of tequila made from a different type of agave). You will see a giant jug of a clear spirit sitting on the bar. It will either be this bacanora or something equally as interesting they managed to get their hands on.
reade more...
Manzke's pig ear nachos appeared at Colonial Wine Bar for a pop-up once and people raved. Now, you can get it anytime here. The nachos and pig ears are topped with a runny egg and crema poblano ($12)
Crispy nachos, chewy pig ear, just enough going on here. There's a reason why this dish is so popular, try it for yourself!
A perfect snack for a big party is the Cheesy Churros with green Mole-corn dip ($5)
Yes, savory Churros covered in cheese!
(The texture wasn't quite "churros" but it's certainly a puffy fried dough, so that counts.) There are plenty of churros in one order, but it was so hard to stop eating them.
The cocktail list isn't as big as Playa's was but there are still interesting drinks to try like the Oaxacan Old Fashioned (made with tequila and mezcal). I went with a lighter Banana Hammock (Petty Cash rum blend, banana infusion, lime, tamarind, cassia, dehydrated banana chip, $10)
A sweeter tiki drink that's a crowd pleaser. The sour tamarind is not that strong here, getting mostly the sweeter banana.
Read more »Crispy nachos, chewy pig ear, just enough going on here. There's a reason why this dish is so popular, try it for yourself!
A perfect snack for a big party is the Cheesy Churros with green Mole-corn dip ($5)
Yes, savory Churros covered in cheese!
(The texture wasn't quite "churros" but it's certainly a puffy fried dough, so that counts.) There are plenty of churros in one order, but it was so hard to stop eating them.
The cocktail list isn't as big as Playa's was but there are still interesting drinks to try like the Oaxacan Old Fashioned (made with tequila and mezcal). I went with a lighter Banana Hammock (Petty Cash rum blend, banana infusion, lime, tamarind, cassia, dehydrated banana chip, $10)
A sweeter tiki drink that's a crowd pleaser. The sour tamarind is not that strong here, getting mostly the sweeter banana.
Jerk Chicken Wings Grilled in A Foil Packet
Happy Memorial Day!
Yay to the official arrival of grilling season!
I've talked about my love of grilling season before.... I love the smell AND taste of grilled foods. It's one of the best parts of summer.
And did you know that you can pretty much grill everything in a foil packet right on your grill?
Could grilling get anymore simpler?
These wings had the perfect amount of spicy balanced out by the sweet from the lime juice. And though they aren't grilled directly on the grill grates, they still have that 'fresh-off-the-grill' taste that I so desire, with nice grill marks and all.
Jerk Chicken Wings Grilled in A Foil Packet
ever-so-slightly adapted from Food Network
Corn, Avocado and Tomato Salad (need to get an updated picture!)
Cherry Limeade Slushies
Patriotic Taco Salad
4th of July Toast
Sauteed Corn, Bacon, and Green Onions
reade more...
Yay to the official arrival of grilling season!
I've talked about my love of grilling season before.... I love the smell AND taste of grilled foods. It's one of the best parts of summer.
And did you know that you can pretty much grill everything in a foil packet right on your grill? Could grilling get anymore simpler?
These wings had the perfect amount of spicy balanced out by the sweet from the lime juice. And though they aren't grilled directly on the grill grates, they still have that 'fresh-off-the-grill' taste that I so desire, with nice grill marks and all.
Jerk Chicken Wings Grilled in A Foil Packet
ever-so-slightly adapted from Food Network
- 8 chicken wings, split
- 2 tablespoons vegetable oil
- 3 tablespoons jerk seasoning
- juice from 1 lime (or half a lime)
- nonstick foil
All photos were taken with my Samsung Galaxy SII phone because I didn't have a memory card for the dslr.
What's on your Memorial Day menu this year? Looking for more ideas? Well, here's some.
Corn, Avocado and Tomato Salad (need to get an updated picture!)
(These photos got deleted from my posts so I need to update these posts with photos, sorry! But the recipes are still da bomb!)
Cherry Limeade Slushies
Patriotic Taco Salad
4th of July Toast
Sauteed Corn, Bacon, and Green Onions
Hope you all have a great Memorial Day. I'm enjoying mine with a day off work, time with family, and some grilling fun! Maybe even some cornhole :) And of course being grateful for those who've served our country, especially those who gave their lives. Brave, brave honorable souls.
Linking up here.
Peace, and bacon grease!
Grills gone Vegan! by Tamasin Noyes
Grills Gone Vegan
by Tamasin Noyes
Softcover, 192 pages
by Tamasin Noyes
Softcover, 192 pages
Why should carnivores have all the fun?
If you are vegan or have invited a vegan or two to your cookout - Grills Gone Vegan will show you how to grill up a storm - the vegan way! There are 125 recipes to delight and inspire the vegan or even part-time vegan cook - with delicious rubs, marinades, sauces and dressings to give authentic grill flavour to your meat-free dishes.
Grill season is the best time of all - and everyone should be included!
 |
| Harissa Seitan Burgers, p. 68 |
Chapters include:
Getting Started
Scrumptious Starters and Small Plates
Sensational Soups and Sandwiches
Mouthwatering Main Dishes
Super Side Dishes
Delectable Desserts
Remarkable Rubs, Marinades, and Sauces
 |
| Grilled Baby Artichokes, p. 22 |
Tamasin Noyes is a blogger and veteran cookbook author. She spent several years as a recipe tester for a number of leading vegan chefs. She is the author of American Vegan Kitchen and the coauthor of Vegan Sandwiches Save The Day. She lives in the Midwest.
 |
| Skillet-Grilled Mango-Blueberry Cobbler, p. 147 |
À La Grecque: Our Greek Table by Pam Talimanidis
À La Grecque
Our Greek Table
by Pam Talimanidis
Hardcover, 240 pages
Our Greek Table
by Pam Talimanidis
Hardcover, 240 pages
Pam Talimanidis is one of the masters of simple and delicious Greek cooking. Inspired by her husband’s Greek heritage and his home village of Polypetron, Pam has gathered an array of recipes, both traditional and modern, which showcase the incredible flavours of the cuisine. This is Greek food at its best.
This is another one of those marvelous cookbooks that is part recipe collection and part love story to the featured country. Pam met and fell in love with a "mad Greek" when she was still in school. He, and her beloved mother in law, taught her the beauty and simplicity of Greek cooking. They ran one Greek restaurant for 30 years, then opened up another. In the off season they travel to Greece to live simply. Greece and Greek foods are Pam's passions and her love for both of them come through on every page.
Contents Include:
Introduction
Yiayia Soups
A Greek Wedding: Mezze
Village Life: Salads and Vegetables
Kosta: Fish and Seafood
Connected to the Land: Meat and Poultry
The Little Extras: Sauces and Accompaniments
Easter: Breads and Pastries
Our Parallel Lives: Desserts
A Piece of Paradise: Afternoon Tea
Eating the Greek Way
The Greek Pantry
The recipes are simple and elegant without being too cheffy and the photos of both the food and the country are stunning.
Long yellow peppers stuffed with feta
originally published by theage.com
originally published by theage.com
This tasty lunch dish is very easy to prepare. The sauce that forms in the pan from the cooking juices and feta is delicious mopped up with some bread. Choose large, mild Hungarian peppers about 20 centimetres long.
INGREDIENTS
12 yellow or red peppers
1kg feta cheese
4 ripe tomatoes, sliced
freshly ground black pepper
190ml extra virgin
olive oil
METHOD
Preheat the oven to 180C and lightly oil a baking tray.
Slice the stem ends off the peppers and use the point of a sharp knife to scrape out the seeds inside, keeping the peppers whole.
INGREDIENTS
12 yellow or red peppers
1kg feta cheese
4 ripe tomatoes, sliced
freshly ground black pepper
190ml extra virgin
olive oil
METHOD
Preheat the oven to 180C and lightly oil a baking tray.
Slice the stem ends off the peppers and use the point of a sharp knife to scrape out the seeds inside, keeping the peppers whole.
Cut the feta into pieces about two centimetres by two centimetres by eight centimetres. Don't worry if it crumbles. Push a piece of feta inside each pepper, inserting it as far as you can.
Lay the peppers flat on the baking tray so they fit snugly together. Top with slices of tomato and pepper.
Drizzle with oil and bake for 50 minutes or until the peppers are lightly coloured.
Serves 4
Lay the peppers flat on the baking tray so they fit snugly together. Top with slices of tomato and pepper.
Drizzle with oil and bake for 50 minutes or until the peppers are lightly coloured.
Serves 4
Easy Indian Cooking by Suneeta Vaswani
Easy Indian Cooking
Second Edition
by Suneeta Vaswani
Paperback, 264 pages
Indian cooking is an exciting cuisine,
and now it's easier to make than ever!
and now it's easier to make than ever!
It can be intimidating, taking on a new cuisine. So many new flavours and new ingredients... but you don't have to rely on restaurants for real Indian flavour - Suneeta Vaswani has put together a simple instructional cookbook that will have you serving up authentic Indian dishes at home in a snap.
She gently teaches about common Indian spices and techniques and each recipe comes with tips to help you get the best flavour possible from your dish.
From snacks and street foods to entire dinners, you'll have all the tools you need to wow your friends and family with this new cuisine.
Contents Include:
Introduction
General Guidelines
Common Ingredients
Spices, Spice Blends and Herbs
Hints and Tips
Basic Techniques
Chaat and Street Foods
Snacks and Appetizers
Rice, Cereal and Breads
Beans and Lentils
Poultry and Meat
Fish and Seafood
Vegetarian Entrées
Vegetables
Raitas and Chutneys
Sweets and Beverages
Easy Indian Cooking contains 150 recipes. Try one of these sample ones at home, and see how easy it can be to cook Indian food!
Here’s a soul-satisfying soup packed with vitamins and the goodness of vegetables. Plus the dal makes it high in protein and fiber as well.
1 cup yellow lentils (toor dal) 250 mL
1 tsp turmeric 5 mL
1 cup chopped tomato 250 mL
1 cup cubed potato 250 mL
1 cup sliced carrot, 1⁄4-inch (0.5 cm) thick slices 250 mL
8 green beans, cut into 1-inch (2.5 cm) pieces 8
1⁄4 tsp cayenne pepper 1 mL
1 tsp salt or to taste 5 mL
2 tbsp oil 30 mL
1 tsp cumin seeds 5 mL
1 tbsp chopped garlic 15 mL
1⁄2 cup chopped onion 125 mL
11⁄2 cups steamed rice 375 mL
1⁄3 cup cilantro, chopped 75 mL
Lemon wedges
1. Clean and pick through lentils for any small stones and grit. Rinse several times in cold water until water is fairly clear.
2. Drain and transfer lentils to a large saucepan. Add
3 cups (750 mL) water and soak for 10 minutes. Bring to a boil, uncovered, over medium heat, skimming froth off surface. Cook, partially covered, until dal is soft and mushy, about 30 minutes. Purée in blender or using immersion blender, or whisk vigorously to batter-like consistency.
Serves 8
Excerpted from Easy Indian Cooking, 2ndEd. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.caMay not be reprinted without publisher permission.
A classic dish of the Parsis of Mumbai (Bombay), this is a showstopping entrée.
I like to serve it with a spicy dal and steamed rice.
TIPS: Coconut chutney can be made 2 days ahead and refrigerated, tightly covered. Chutney can also be frozen for up to 3 months.
If banana leaves are unavailable, use foil to wrap fish. Leave foil slightly loose to allow steam to circulate.
• Steamer
8 banana leaf sections, each about 12 inches (30 cm) long (see Tips) 8
Vegetable spray
3 cups grated fresh or frozen coconut (thawed if frozen) 750 mL
12 cloves garlic 12
4 green chiles (2 inches/5 cm long) 4
2 tsp cumin seeds 10 mL
1 tsp granulated sugar 5 mL
1 tsp salt or to taste 5 mL
Juice of 1 lime or lemon
4 cups cilantro leaves, including soft stems 1 L
8 halibut steaks or any similar fish (1 inch/2.5 cm thick) 8
1⁄4 cup white vinegar 60 mL
1. Rinse and wipe banana leaves and trim any dry ends. Lay one leaf on work surface, rib side up. Using a sharp knife held almost horizontally (knife should be almost parallel to work surface), carefully slice away part of thick rib, if necessary. Spray dull side with vegetable spray. Repeat with remaining leaves.
2. In a food processor, process coconut, garlic, chile, cumin seeds, sugar and salt until coarse. Add lime juice, then cilantro, in batches, processing until fine and scraping sides of bowl frequently. Transfer to a bowl.
3. Carefully coat each piece of fish on both sides with 1⁄4-inch (0.5 cm) thick paste. Place one piece of coated fish 3 inches (7.5 cm) from end of oiled side of banana leaf. Cover with 3-inch (7.5 cm) flap. Fold in sides and continue to fold into a “parcel.” Secure with kitchen twine. Repeat with remaining fish and leaves.
4. Fill steamer with 11⁄2 inches (4 cm) water. Add vinegar. Place wrapped fish in steamer and cook for about 30 minutes. To serve, place parcels on platter and allow each person to unwrap package.
Serves 8
Excerpted from Easy Indian Cooking, 2ndEd. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.caMay not be reprinted without publisher permission.
Hena’s Finger Potatoes page 185
Delicious potatoes, which make a marvelous marriage with any kind of barbecued meat or fried chicken, are just as wonderful by themselves. An old friend who is renowned for her cuisine gave
me this recipe when visiting from India.
TIPS: I like to serve these to accompany beer.
To toast sesame seeds: Spread in a dry skillet and toast on medium heat until starting to color, 3 to 4 minutes. Shake pan periodically to toast evenly. Seeds will turn slightly darker as they cool.
4 tsp oil, divided 20 mL
1⁄4 cup raw cashews, broken into large pieces 60 mL
1⁄4 cup raisins 60 mL
2 lbs all-purpose potatoes, peeled and cut into 1⁄2-inch (1 cm) thick fries 1 kg
2 tsp hot pepper flakes or to taste 10 mL
1 tsp cumin powder 5 mL
2 tsp salt or to taste 10 mL
1 tsp mango powder (amchur) (optional) 5 mL
2 tbsp sesame seeds, toasted (see Tips) 30 mL
1. In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat. Sauté cashews and raisins until cashews are golden and raisins are plump, about 2 minutes. Remove with slotted spoon and set aside.
2. In the same skillet, heat remaining oil. Stir-fry potatoes to coat with oil. Spread in a single layer and cover. Cook over medium heat, without stirring, for 5 to
7 minutes. Stir and spread into single layer again. Cover and continue to cook, adjusting heat to brown potatoes without burning, for 6 to 8 minutes longer. There should be a golden crust on most potatoes when done.
3. Sprinkle with hot pepper flakes, cumin, salt and mango powder, if using. Add reserved cashews and raisins and sesame seeds. Toss well and adjust seasonings. Serve as a side dish or as finger food.
Serves 8
Excerpted from Easy Indian Cooking, 2ndEd. by Suneeta Vaswani © 2013 Robert Rose Inc. www.robertrose.caMay not be reprinted without publisher permission.
Suneeta is the owner of Suneeta’s Indian Cuisine, a food company that makes and markets chutneys. She has trained chefs in restaurants, developed, tested recipes and consulted on Indian food with a number of organizations, is past president of Houston Culinary Guild, a board member of Asia Society Texas, and a member of International Association of Culinary Professionals. Suneeta has been featured in national magazines such as Bon Appétit and has written articles for Fine Cooking, and Washington Post amongst others. She is the author of Easy Indian Cooking and Complete Book of Indian Cooking.