Final Roasting Place
Page 24
“Is the station going off the air after all that’s happened?” Amber leaned down and tied one of her sneakers tighter.
“On the contrary. The Van Ardans vow to make improvements, but keep the local flavor, with a dash of national interest sprinkled in for good measure.”
Sherry bent her knee, raised it, and hugged it with one hand into her chest. She repeated the stretch with her other leg. She lowered herself into a squat, using her racket for balance. She groaned as she straightened up.
“Ray took the time to apologize for keeping Dad on the suspect list for what seemed like forever. But it turned out to be a good thing because Brett thought all the evidence he had planted against Dad made the case cut-and-dry. Truth is, Brett relaxed too much, and it was only a matter of time before mistakes did him in.” Sherry turned her backside to the mirror and peeked over her shoulder. She flung her hand at her reflection.
“I have a feeling Ray knew what he was doing all along.”
“And Dad’s lady friends, too. But I admit I thought Dad had gone to the dark side the more he seemed to be siding with the Van Ardans and MediaPie. Apparently when Ruth shared her suspicion that her stepson had gone off the rails and could be guilty, Dad jumped at the chance to test his acting skills by playing the innocent victim. Beverly, too, gave a great performance, convincing everyone she was the town’s scapegoat.”
“They’re a tricky bunch, your Dad and his lady friends.” Amber winked. “Don’t underestimate them.”
“It took some convincing to get Ray to believe I wasn’t in on the ladies’ master plan to test Brett’s innocence. The detective’s not one to choose reason over fact. My own suspicion of Brett heightened when he kept after me about the cookie recipe. Unbeknownst to him, he was showing me an unsavory side of his character when he kept calling the recipe his own. I knew it came from that old cookbook. Cooks have ethics too, you know. At the same time, Dad and the ladies were swooping in from another angle. At Trivselbit, we had Brett cornered from all sides. Thank goodness Ray believed me when I told him he might want to attend, because we had no plan B when the situation escalated, let alone handcuffs.”
“Ray Bease isn’t a bad guy. He does his job and does it well. With a little help from you, that is.” Amber winked again.
“Yeah, he’s okay. Maybe I’ll eat out with him next time he asks. While we’re on the subject of who’s not bad, I wanted to mention Damien Castle’s a nice guy. I prejudged him due to circumstances, but he’s trying to improve himself, and you can’t fault anyone for that. Ray gave Damien credit for giving all the News Twelve personnel ample opportunities to join the new reorganization, wanting to leave no one behind, including Brett.”
“Agreed. I’ll keep that in mind when he and I are at dinner this weekend,” Amber said.
“Well, aren’t you full of surprises.” Sherry clicked her tongue on the roof of her mouth. “It’s time to go kick some tennis butt.”
“Let me ask you something.” Amber stared at the racket she had a grip on. “Was that Founder’s Day controversy concerning the Dahlbacks and the Eklinds legitimate? Or was that some sort of public relations stunt?”
“It was so real that next year’s Founder’s Day will include the first annual Gone Knuts recipe cook-off in honor of the town’s newest co-creator. I’ll be one of the judges, so you may want to enter.”
“Hey, ladies,” bellowed a woman in a striped sweat suit as she burst through the locker room doorway. “If you’re signed up for the doubles social, it’s time to get out on the court and make it happen.”
“We’ll be right there.” Sherry gripped her racket with both hands.
“Hey, aren’t you the lady who was onstage with that crazy Brett Paladin at the Founder’s Day celebration? I was watching from the audience. That was quite a show.” The woman clapped her hand on the strings of her racket. “You’re quite the cook. You know, my Panko Crispy Onion Chicken Strips with Apricot Dipping Sauce isn’t half bad. It’s my post-exercise recovery recipe. If you come again, give me a heads-up; I’ll bring you a sample. I could use your improvement recommendations.” She disappeared out the doorway.
“You’re a mentor, whether you like it or not,” Amber said as they climbed the steps toward the courts.
“Hope you’re ready to mentor me while we’re playing. I’m getting nervous. Is it too late to back out and go home to work on my bucket list?”
As she set foot on the dusty clay surface, Sherry caught sight of a familiar face. Her head snapped back as she double-checked her sighting. “Leila? I didn’t know you played tennis. How fun to see you outside of work.” Sherry sidled up to Leila, who was dressed in all-black tennis attire. Sherry leaned in. “Hope I parked between the lines out there.”
“I’m off duty, Ms. Oliveri. But, now that you mention it, you didn’t, and the guy next to you was forced to park so close you’ll never get back in the driver’s side. This isn’t my jurisdiction, but if it were, I’d advise adherence to the designated markings. They’re there for a reason.” Leila brandished her racket as an instrument of affirmation.
“Yes, ma’am.” Sherry lowered her head.
“Want to be partners?” Leila asked with a sudden lightening of her tone.
“I’m sorry. Amber and I were going to give it a try together tonight. Maybe next time?”
Amber’s elbow poked her spine.
“But we’ll see you at cocktails afterward.”
“I have to skip that. I have a dinner date,” Leila said.
“That’s exciting.” Sherry’s eyebrows lifted. “Anyone I know?”
“Ray Bease, the detective fellow I always see you with at your father’s store. It’s our first date, and I’m hopeful I’ve met my soul mate,” Leila stated as if she were reading a criminal the Miranda rights. “Good luck in your game.” Leila strutted to the neighboring court.
“Come on, girl. Pick up the jaw you dropped, and let’s get social,” Amber said.
“I’d much rather be at a cook-off,” Sherry said as two men twirling their rackets approached.
Please turn the page for
Recipes from
Sherry’s Kitchen
FARMER’S MARKET CHICKEN AND COUSCOUS
2 tablespoons olive oil
1 cup peeled sweet potato, cut in small dice
1 pound boneless, skinless chicken thighs, cut in 1-inch cubes
1 package (5.8 ounces) Roasted Garlic and Olive Oil Couscous mix
1½ cup diced farm fresh tomatoes
½ teaspoon ground cumin
teaspoon ground cinnamon
1 teaspoon minced jalapeno pepper
1 teaspoon sea salt
2 tablespoons apricot preserves
¼ cup freshly squeezed lemon juice
¼ cup smoked almonds, chopped
Preheat oven to 400 degrees.
Heat olive oil in a Dutch oven over medium heat on stovetop. Add the sweet potato and chicken pieces and cook until chicken is no longer pink, stirring occasionally, about 6 minutes. Add the couscous package contents, water amount per package directions, tomatoes, cumin, cinnamon, jalapeno, salt, preserves, and lemon juice. Stir gently to combine. Cover and bake for 15–20 minutes until bubbly and couscous is tender. Sprinkle with almonds and serve.
GRILLED HAM STEAK WITH SOFRITO RICE
Serves 6
¼ cup apricot jam
4 tablespoons fresh lemon juice, divided
2 tablespoons smoked paprika
1 boneless ham steak, approximately 2 pounds, or 2 1-pound ham steaks
3 tablespoons cooking oil, divided use
1 garlic clove, minced
½ cup chopped onion
½ cup chopped green bell pepper
2 cups diced tomatoes
1 tablespoon dried oregano
1 teaspoon each coarse salt and black pepper
teaspoon dried red pepper flakes
½ cup grated Asiago cheese
Cooked brown rice, 3 cups, prepare
d as per package instructions
¼ cup cilantro leaves
2 tablespoons Spanish olive slices
Combine the jam, 2 tablespoons lemon juice, and paprika, and rub onto both sides of ham steak(s). Heat a clean gas or charcoal grill to medium hot. Rub grill lightly with 2 tablespoons cooking oil to prevent sticking. Grill ham until grill marks appear; flip and grill other side similarly.
Prepare sofrito sauce by heating a large sauté pan to medium. Add 1 tablespoon oil, garlic, onion and peppers. Sauté until onions are soft, then add the tomatoes, oregano, remaining 2 tablespoons lemon juice, salt and pepper, red pepper flakes, and ½ cup diced grilled ham and heat 1 more minute. Remove from heat.
Divide ham steak pieces between 6 plates, top with sofrito sauce, and sprinkle with cheese. Serve with hot rice topped with extra sofrito sauce. Sprinkle with cilantro and olives.
CRAB SLIDERS WITH AVOCADO TARTAR CREAM
1 pound lump crabmeat, picked over
¼ cup crushed flaky butter crackers, such as Ritz
2 shallots, finely minced
¼ cup mayonnaise
1 tablespoon grainy mustard
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon plus ¼ teaspoon sea salt
1 teaspoon black pepper
1 ripe avocado, peeled, pitted
2 tablespoons sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated horseradish
2 tablespoons chopped dill pickle
1 tablespoon fresh dill
Cooking oil
8 split small ciabatta rolls
Preheat clean grill to medium heat.
In a large bowl combine the crabmeat, crushed crackers, shallots, mayonnaise, mustard, egg, Worcestershire sauce, 1 teaspoon salt, and 1 teaspoon pepper. Form 8 crab patties the size of your ciabatta rolls, and lay them side by side on a parchment paper-lined tray. Refrigerate for 15 minutes.
Prepare avocado tartar cream by mashing the avocado with a fork in a medium bowl. Stir in the sour cream, lemon juice, horseradish, pickle, dill, and ¼ teaspoon salt.
Brush crab sliders with cooking oil and grill them until golden and grill marks are visible, flipping once. After flipping the sliders, toast the rolls on the grill, cut side down. Assemble sliders by placing a crab patty on the bottom of each roll and placing a large dollop of avocado tartar cream on patty.
Place top of roll on next and serve!
GRILLED MAPLE CORN CHOW CHOW SALAD
4 ears fresh corn
2 tablespoons cooking oil
2 ripe plum tomatoes, diced
⅓ cup red onion, diced
½ cup red bell pepper, diced
1 cup finely chopped green cabbage
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons apple cider vinegar
3 tablespoons maple syrup
½ teaspoon cumin
½ teaspoon smoked paprika
Preheat clean grill to medium heat.
Brush corn ear with 2 tablespoons oil and grill until golden, turning to cook all sides. Remove to a plate and cut off kernels with a sharp knife, discarding husks. Combine corn, tomatoes, onion, bell pepper, and cabbage in a salad bowl.
Combine olive oil, garlic, vinegar, maple syrup, cumin, paprika, and salt to taste in a large saucepan over heated grill or stove top and bring just to a simmer. Remove from heat. Pour immediately over salad bowl contents and toss to coat. Serve at room temperature.