“You come to town, you don’t contact me?” Brett replies. “I’m hurt.”
“I’ve been busy, Brett.”
“Not so busy you haven’t spent quite a bit of time with Magnusson, Sadler, Pantera, and Hero.”
Uh…
Seriously?
“Have you been following me?”
He ignores my question and carries on.
“And Tack, High, and Smithie.”
The dude is totally following me.
“Um, Brett—”
“And your plane leaves tomorrow morning, first thing.”
“It does not,” I refute. “I don’t do anything first thing in the morning when I’m not writing. That’s Kit’s Lazy Make Up Stories in Her Head Time which intermittently mingles with Starla Deigning to Cuddle with Me Time.”
“I’ll amend,” Brett offers. “Your plane leaves tomorrow, first thing as defined by what you consider first thing after lazy time.”
I roll my eyes before I retort, “I have a cookbook to write.”
“To raise money for women’s charities. And I’m not on your call list?”
Regrettably, he has a point.
“I’ve been dealing with hella whiplash of nostalgia, resurgent sorrow and hot guy overload, cut me some slack,” I demand.
“This is an emerging theme, Kit,” he informs me. “I’m always coming up empty.”
“I don’t know what to say, bruh. Except I got something saved up for you and epicness doesn’t happen,” I lift a hand and snap my fingers, “just like that.”
“Epicness?”
“Please,” I scoff. “Like I’m not gonna take care of you.”
His smile is slow.
And it’s cute.
And hot.
Lord help me.
“I’ve got some recipes for you,” he states.
My outlook brightens. “Really?”
“Of course.” He turns his head and looks around the wing of his wingback.
Sly reads this cue and walks out of the room.
While he’s gone, I note to Brett, “Zip ties and hood, bro. Overkill.”
“I wanted your attention.”
“Well, you got it.”
“And there, you see, my strategy was successful.”
“You could have just called and said, ‘Hey, come on over. I’ll start a fire and make hot chocolate. If you need a ride, I’ll send Sly.’”
“I don’t have any hot chocolate.”
“Well, thanks. Now I know what to get you for Christmas.”
While Brett chuckles low, Sly returns carrying some papers.
He hands these to me.
“Thanks,” I mutter as I take them, then I look through them. “Dude,” I say to the papers before I lift my head and look again at Brett. “These are choice.”
“I’m hardly going to give you shitty recipes.”
I look back down at the papers, telling him, “This is cover material.”
“Well then, that makes me feel better.”
Once more, I give him my attention and I do this to smile.
He smiles back.
When this happens, the doorbell rings.
Brett tenses.
I watch Sly walk out of the room.
“Expecting company?” I ask Brett.
“No,” he answers.
Fabulous.
I hope this doesn’t mean imminent firefight.
What?
I’m not being dramatic.
It’s happened.
Not a minute later, in strolls Hawk Delgado, Sly on his heels.
“For fuck’s sake,” Brett sighs on sight of Hawk.
“That’s my line,” Hawk returns, then, to me, “Kit, out in the car.”
“You’re not the boss of me,” I retort.
Hawk levels his eyes at me. “Kit. Out. In. The. Car.”
“Okeydoke,” I mutter, get up from my chair, and start to scoot. But as I pass Brett, I say, “Later, dude. Thanks for the recipes.”
“Later, sweetheart,” he bids. “And you’re welcome.”
And as I pass Sly, I say, “Pump it up, brother.”
“Word,” he replies.
Recipes from the Kitchen of Brett “Cisco” Rappaport
Brett’s Appetizer
(Or Main as this is soup, but also so much more!)
Grilled Cheese Bread Bowl with Tomato Basil Soup
1 sourdough bread bowl
8-10 deli slices extra sharp cheddar cheese
8-10 deli slices swiss cheese
1 stick butter, melted
1 teaspoon garlic powder
1 teaspoon chopped parsley
Preheat oven to 400 degrees. Cut a hole in the center of the bread bowl about 3 inches in diameter. Dig out all of the bread but not going through the bottom. That is your soup vessel. Cut a 1-inch deep cut around the entire bowl just below the middle circle. Repeat about 2 inches lower with the same cut. Stuff the cheese slices in every little slit of bread and lay flat in the center bowl and around the sides. In a small bowl, mix together the butter, garlic powder and parsley. Brush over the entire bread bowl to cover. Bake for 8-10 minutes or until golden and bubbly. Add about 1-2 cups of tomato basil soup, depending on the size of the bread bowl.
Tomato Basil Soup
2 (28 ounce) cans San Marzano tomatoes, whole
3 tablespoons olive oil
1 Vidalia onion, finely diced
1 teaspoon minced garlic
1 teaspoon dried oregano
2 cups vegetable broth
10-12 fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1/2 cup evaporated milk
In a food processor, puree the tomatoes. In a large Dutch oven over medium heat add in 3 tablespoons of oil with the onions and garlic. Cook while stirring for 10 minutes to allow onions to caramelize. Add in the tomatoes, oregano, vegetable broth, basil, salt, pepper and sugar. Stir to combine and bring to a boil for 2 minutes. Cover and reduce heat to low. Simmer for 30 minutes. Add in evaporated milk and simmer for an additional 30 minutes. Serve in the Grilled Cheese Bread Bowl.
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Brett’s Mains
Oh’ Honey, You’re HOT!...Chicken Sandwich
(Cover Recipe)
2 chicken breasts, cut in half
12-15 spinach leaves
Multigrain bread (or rye or pretzel bread)
Sourdough bread
Marinade:
1/4 cup olive oil
1/4 cup soy sauce
Juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
Sauce:
1/2 cup mayo
3 tablespoons honey
3 tablespoons Dijon mustard
1 tablespoon hot sauce
1/2 teaspoon salt
In a small bowl, whisk together the marinade ingredients. In a large resealable bag, add the chicken and marinade. Refrigerate for 1 1/2 hours then remove from refrigerator and allow chicken to get to room temperature. This allows the chicken to cook more evenly. While the chicken is marinating, prepare the sauce in a small bowl by whisking together all ingredients. Cover and refrigerate until it is time to build the sandwich. In a large iron skillet over medium high heat, add 2 marinated chicken breasts. Cook on both sides for 8-10 minutes. Remove onto a plate and continue with the remaining two chicken breasts.
To assemble the sandwich: Toast 2 thick slices of your bread of choice, then generously spread the sauce over each slice. Layer one chicken breast and 3-4 fresh spinach leaves on one piece of toast then top with the remaining slice of toast.
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Nashville Hot Chicken
2 cups Crisco
2 cups flour
1 tablespoon salt
2 eggs
1 cup milk
2 tablespoons hot sauce
1 whole chicken cut into 10 pieces (breasts cut in half)
2 cups vegetable oil
2 tablespoons cayenne pepper
2 tablespoons brown sugar
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Heat oil in a deep fryer or Dutch oven to 350 degrees. In a large bowl, mix together the flour and 1 tablespoon salt. In a separate large bowl, whisk together the eggs, milk and hot sauce. Take each piece of chicken and do a “double dredge.” A double dredge is first coat in egg mixture, then in flour mixture and do over again. Place 3-4 pieces in the oil and fry for 3-4 minutes on each side. Place each piece on a wire rack that is on top of a rimmed cookie sheet. When all of the chicken is fried, place in a 325 degree oven for 10-12 minutes or until internal temperature is 165 degrees. Remove from oven and baste with sauce.
To make sauce: In a small bowl, whisk together the cayenne pepper, brown sugar, black pepper, salt, garlic powder and paprika. Add 1/2 cup of hot oil from fryer and whisk until well combined. Using a basting brush, cover each piece of chicken with sauce. Serve immediately.
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Brett’s Desserts
Key Lime Cream Pie
1 prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) block cream cheese
1 (8 ounce) container whipped cream
1/2 cup key lime juice (may substitute lime juice)
In a large bowl using a hand mixer, blend together the sweetened condensed milk and the cream cheese until smooth. Add in the whipped cream and continue to blend until it starts to thicken. Add in lime juice and blend until thickened, about 3-5 minutes. Pour into the graham cracker crust and place in the freezer for at least 4 hours to overnight.
KA Note: At this point, it’s like Suzanne and I have a mind meld. Because my grandmother—better known as the laziest cook in history (and she’d happily cop to that title)—made a version of this pie (you can find that recipe on my website under “Fake Key Lime Pie”). Of course, Suzanne, being the least lazy cook I know, makes it way better. I mean, cream cheese makes everything better, right? But then adding condensed milk? What? Stop! Lush!
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Brownie Lasagna
2 boxes brownie mix
1/2 cup water
1 1/3 cups oil
4 eggs
1 (8 ounce) block cream cheese
4 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup milk
2 cups milk chocolate chips
1 cup heavy cream
1 chocolate candy bar
Preheat oven to 350 degrees. In a large bowl, mix together the brownie mix, water, oil and eggs until a smooth batter forms. Pour in a parchment lined 9x13-inch baking dish. Bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool completely.
To make the cream cheese frosting layer: In a large bowl using a hand mixer, blend the cream cheese until smooth then add in 1 cup of powdered sugar at a time until blended. Add in the vanilla extract and milk and blend until smooth.
To make the ganache: In a large bowl, place chocolate chips and heavy cream. Stir to combine, then place in the microwave for 2 minutes. Remove from the microwave and stir until all of the chips are melted. If you need additional time in the microwave, go by 30 second increments.
Building the lasagna: Cut the brownie in half widthwise then cut each piece in half horizontally making 4 layers. Place one piece of brownie on a platter and spread a thin layer of ganache on top. Spread about 1/3 of the cream cheese frosting over the ganache then top with another layer of brownie. Repeat layers, topping the final layer with only ganache. Refrigerate for 1 hour before serving. Top with chocolate shavings using a potato peeler and the chocolate candy bar.
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Chocolate Chess Pie
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
2 eggs
1 (5 ounce) can evaporated milk
1/4 cup melted butter
1 teaspoon vanilla extract
1 9-inch unbaked pie crust
Preheat oven to 350 degrees. In a large bowl, mix together the sugar and cocoa. Using a hand mixer, in a small bowl, beat eggs and then add to cocoa mixture. Blend in milk, butter, and vanilla extract. Pour into the pie shell and bake for 1 hour or until set. After 30 minutes, cover the crust edges with foil to prevent burning. Allow to cool before slicing.
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Hawk and KA Take a Ride
When I arrive at it, I find Hawk’s Camaro is open, so I slide into the passenger seat.
Apparently, he has some words to share with Brett, and no small amount of them, because it takes about ten minutes before Hawk slides in beside me, starts up the car, and we growl down Brett’s lane.
When we’re out on the open road, I say, “Thanks for the rescue that I didn’t really need.”
“Why do you women keep thinking this guy is a good guy?” he murmurs to himself, making zero effort to hide his exasperation. “This guy is not a good guy.”
“People are nuanced, Hawk.”
“I’m not.”
Oh, brother.
He was so nuanced, he almost nuanced himself out of a relationship with his woman due to a big, freaking nuance he was in denial about having.
“No retort?” he prods.
“You aren’t now. You’ve found the love of a good woman. So now, you’re stable financially. You do work that challenges you with people you like and trust. You’ve got friends you respect who are loyal to you. And you’ve got a beautiful family, a wife that adores you to distraction, and you get it regular, and when you do, you get it good. You’re welcome for that, by the way.”
“Thank you for that, by the way.”
“Huh,” I huff and cross my arms on my chest.
He leaves it for a beat.
And his voice is very different when he adds, “All of it. Thank you for all of it, babe.”
Oh shit.
He’s gonna make me cry.
So of course, I order, “Shut up.”
“You brought it up.”
“Okay, well, we’re shutting up about it now.”
“Now who’s being a boss?” he mutters.
“I’m not being a boss, Hawk. I’m always the boss,” I declare.
“Right,” he says.
Ugh.
Even I can’t make myself believe that for more than a second, sitting next to this fucking guy.
Sidestepping that topic, I ask, “Are we going to your house?”
“Yeah, Gwen wants to say hi and the kids wanna see you.”
“Does Gwen have homemade cookie dough in the fridge?”
“Is she Gwen?”
“Yes.”
“Then what do you think?”
“I think going to your house is acceptable.”
“Kit?”
“What?”
“Thank fuck you’re such a huge, goddamn pain in the ass and you never gave up.”
At that, I turn and slap his biceps.
It’s like slapping a pole made of iron.
I mean, my fingers actually hurt.
Wowza.
I get past that and repeat, “I said shut up. You’re gonna make me cry. Axl already made me lose half my mascara today. I’m encountering hot guys everywhere. I can’t afford to lose any more.”
“Just suck it up.”
“I can’t suck it up. I’m not nuanced that way. You have to quit being badass sweet.”
“I can’t quit being that, you above all people know I’m nuanced that way.”
Ugh!
“Smartass,” I mumble.
“Am I actually having this conversation with you?” he asks.
“Yes.”
“Fuck me,” he says low.
Ah, if pages could come alive.
No, no, no.
He’s Gwen’s.
I look out the side window.
After a while, Hawk calls, “Babe.”
“Yeah?”
“Was it good being home?”
I turn my head to glance at him before looking forward to face a road that cuts through the immense and indescribable beauty of the mountains of Colorado.
“Always, honey, you know that,” I say softly.
Then I sigh and settle into the bucket seat.
Hawk reaches out, takes my hand, and squeezes it before he lets me go.
The pine and aspen slide by.
And I repeat.
“Always.”
The End
As we’re nearing his house, I have a question to ask Hawk.
So I ask it.
“Do you have any recipes for me?”
Instantly, he busts out laughing.
I grin to myself thinking not only how much I love that sound…
But also, it was worth a try.
Now It’s The End
Afterword
KA
I feel, at the end of my first-ever cookbook, it’s necessary to mention something very important. Something that, if you read my books, you already know about me.
I love food and I do because food, to me, is about family and friends.
The birth and realization of this cookbook is no different.
You see, Suzanne’s “test kitchen,” the one I was fortunate enough to participate in, was my friend Liz’s kitchen in Florida. And Liz, not incidentally, is Suzanne’s sister.
Dream Bites Cookbook: Cooking with the Commandos Page 10