by Lexi Blake
Master Bits & Mercenary Bites
The Secret Recipes of Topped
Short Stories & Slices of Life
By
Lexi Blake
Recipes from
Suzanne M. Johnson
Master Bits & Mercenaries Bites
Short Stories and Slices of Life Copyright 2016 DLZ Entertainment LLC
Recipes Copyright 2016 Suzanne McCollum Johnson
ISBN: 978-1-945920-12-7
Published by Evil Eye Concepts, Incorporated
All rights reserved. No part of this book may be reproduced, scanned, or distributed in any printed or electronic form without permission. Please do not participate in or encourage piracy of copyrighted materials in violation of the author’s rights.
This is a work of fiction. Names, places, characters and incidents are the product of the author’s imagination and are fictitious. Any resemblance to actual persons, living or dead, events or establishments is solely coincidental.
Introduction
When I first had the idea of doing this project, it seemed nothing more than a fun, fan-oriented book. I was inspired by my friend and home cook Suzanne Johnson. At the time, she had written her first cookbook, Southern Bits and Bites, and was anticipating the release of a second. Her enthusiasm for cooking reminded me why I made Sean Taggart a chef in the first place. Since that moment when we decided to collaborate on this frothy, possibly silly piece of fan art—after all what could be more self-indulgent than an author working on a cookbook for her fictional restaurant—things have changed. Suzanne is moving up in the culinary world and watching my sweet friend go from shy home chef to a confident, charming expert who graces news networks across the south with her advice has been a revelation.
But beyond that I have to say I realized that this wasn’t a frivolous project for me. I went into this thinking to write some sexy shorts, and as often happens, the characters did not comply. The characters were suddenly complex, their lives mirroring much of my own, and they had something to say about what happens after happily ever after. You won’t find breakups or heartache in these stories. I do believe in long-term love, but I discovered a thread through their catch-up tales. I discovered that even fictional characters have to work to grow together and not apart.
It’s been five years since I published The Dom Who Loved Me and while catching up with the original six members of McKay-Taggart, I realized my own worries and needs had once again formed the solid base of my fiction. I work too much. I let the daily grind of living, all the noise we hear as we move through the hours, drown out the very reason I work. It’s too easy to drift apart. Love requires work. Love requires care and maintenance. That’s the truth these stories were speaking. So as I moved through them, once again touching on these fictional lives that mean so much to me, I stepped away from the keyboard and sat down with my family, with my precious friends. I took a little time to reach out for no reason other than to tell the people in my life that I love them and I like them.
So you may ask—what does this have to do with food? Food is often the language of our love. When you sit down at Suzanne’s table and eat her carefully prepared meals, you feel her love. She specializes in comfort food, in the daily, sometimes simple meals that nourish our families. These are the types of meals that long after we’ve eaten them, we remember them and the times we had. I like to think I write the way Suzanne cooks. I hope when you read these stories, you’ll feel the love I have for the characters, the hopes and dreams I have for those of you who read them.
This book turns out to be our version of comfort food. I hope it can feed both body and soul.
Much love,
Lexi
Table of Contents
Introduction
~Ian
Watermelon Salad with Lemon Vinaigrette
Honey Lime Cilantro Chicken
Sea bass with Lemon Risotto
Shrimp and Grits with Lemon Butter Sauce
Fish Tacos
Lemon Caper Chicken
Lemon Cupcakes with Lemon Cream Cheese Frosting
Slice of Life – Serena, Adam, and Jake in “Beware of Wandering Ians…”
Lemon Pound Cake
Lemon Squares
Ian and Charlotte’s story – Make Lemonade
~Eric
Bruschetta with Beef Filet and Horseradish Drizzle
Spinach and Artichoke Hummus
Fresh Veggie and Bacon Frittata
Potato Salad with Bacon
Lobster Mac and Cheese
Slice of Life – Alex and Eve in “The Call”
Beef Brisket
Mason Jar BBQ
Black and Blue Cobbler
Kahlua Brownies with Coffee Whipped Cream
Eric and Deena’s story – Closing Time
~Macon
Hot Pepper Brie in Puff Pastry
Chicken Tortilla Soup
Slice of Life – Avery and Liam in “Lost and Found”
Mini Chicken Pot Pies
Spaghetti Carbonara
Coconut Cream Pie
Bourbon Balls
Mini Key Lime Pies
Macon and Ally’s story – Life is Sweet
~Sean
Guacamole
Crab Bisque
Roasted Garlic Mashed Potatoes with Truffle Oil
Grilled Cheese 3 ways:
~ Southern Grilled Cheese
~ Italian Grilled Cheese
~ French Grilled Cheese
Slice of Life – Simon and Chelsea in “Reservation for Two”
Coq Au Vin
Pasta Primavera
The Perfect Steak with Blue Cheese Garlic Compound Butter
Osso Buco
Mixed Berry Shortcake
Grilled Peaches and Cream
Sean and Grace’s story – Chef’s Special
Other Books By Lexi Blake
Other Books By Suzanne McCollum Johnson
Ian
Watermelon Salad with Lemon Vinaigrette
Honey Lime Cilantro Chicken
Sea bass with Lemon Risotto
Shrimp and Grits with Lemon Butter Sauce
Fish Tacos
Lemon Caper Chicken
Lemon Cupcakes with Lemon Cream Cheese Frosting
Lemon Pound Cake
Lemon Squares
Ian and Charlotte’s story – Make Lemonade
Watermelon Salad with Lemon Vinaigrette
1 small seedless watermelon, cubed
1 pint blueberries
1 cup feta cheese, crumbled
½ cup mint, chopped
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon pepper
In a large bowl, mix together the watermelon, blueberries, feta and mint. In a small bowl, combine the last 6 ingredients to make the vinaigrette. Pour vinaigrette over fruit mixture just before serving.
Honey Lime Cilantro Chicken
4 tablespoons salt
3 tablespoons sugar
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
2 limes
½ cup plus 2 tablespoons olive oil
4 chicken quarters
½ cup fresh cilantro, chopped, stems removed
½ cup fresh oregano, chopped, stems removed
1 tablespoon honey
Comb
ine salt, sugar, garlic powder, paprika, onion powder, cayenne pepper, cumin, grated lime zest from the 2 limes and 2 tablespoons olive oil in bowl and mix to form paste. Reserve 2 teaspoons of the paste for dressing. Place the chicken skin side up on a cutting board and pat dry with paper towels. Leaving drumsticks and thighs attached, make 4 parallel diagonal slices in chicken. Rub paste all over chicken and into slices. Refrigerate chicken for at least 1 hour or up to 24 hours.
On a gas grill, turn the left side on high and the right side on low to reach 375 degrees. Clean and oil cooking grate. Place chicken on right side of grill, skin side up. Cover and cook for 10-12 minutes. Flip chicken, cover and cook for an additional 10-12 minutes. Transfer chicken to the left side of the grill, skin side down, and cook covered for an additional 3 to 5 minutes. Flip chicken and continue to cook for about 3 more minutes. Remove from grill, cover loosely with foil and let rest for 5 to 10 minutes.
While the chicken is resting, whisk together ½ cup olive oil, juice of 2 limes, cilantro, oregano, honey and the reserved paste in bowl to make dressing. Spoon dressing over chicken and serve.
Sea Bass with Lemon Risotto
For the Sea Bass:
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 teaspoon paprika
2 tablespoons olive oil
1 lemon
4 sea bass fillets
1 tablespoon butter
Preheat oven to 400 degrees. In a small bowl, combine the garlic powder, lemon pepper, paprika, olive oil and juice of 1 lemon. Rub each fillet with the marinade to cover and let sit for 30 minutes.
In a medium saucepan, melt 1 tablespoon butter over medium heat until it turns a golden brown. Place fillets in the pan and sear on both sides for 2 minutes each, then transfer to a 400 degree oven and continue baking for 8-10 minutes, depending on the thickness of the fillets.
For the Lemon Risotto:
2 tablespoons butter
½ cup Vidalia onions, diced
1 teaspoon garlic, minced
1 lemon
2 cups Arborio Rice
½ cup white wine
7 cups chicken broth
½ cup basil, chopped
½ cup Parmesan cheese, grated
Salt and pepper to taste
In a medium saucepan over medium heat, melt one tablespoon butter and add the onion, garlic and zest of 1 lemon. Cook until tender, about 3 minutes. Add rice, stirring constantly for 2 minutes, then add wine and stir for an additional 2 minutes. Add 1 cup of chicken broth to the rice and stir until absorbed. Continue this process until all the broth has been added and the rice is tender, approximately 25-30 minutes.
Remove from heat and stir in the juice of 1 lemon, basil and Parmesan. Add salt and pepper to taste.
Shrimp and Grits with Lemon Butter Sauce
2 cups chicken broth
2 cups whole milk
1 tablespoon salt
1 cup grits
1 cup sharp white cheddar, grated
8 tablespoons (1 stick) butter
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
1 tablespoon flour
1 cup heavy cream
1 lemon
1 teaspoon salt
1 teaspoon pepper
1 cup Parmesan cheese, grated
To start the grits, bring the chicken broth, milk and salt to boil in a pot over medium heat. Add the grits, stirring constantly. Reduce heat to low and continue stirring for 5 minutes. Add the cheddar cheese and 2 tablespoons of butter to the grits and stir until combined. Place a lid on the grits and turn off the heat.
In a large saucepan over low heat, melt 2 tablespoons of butter and add the shrimp and garlic. Sauté for 3 minutes or until the shrimp are pink but not completely cooked through. Sprinkle the shrimp with the flour and stir to make a roux. Slowly add the heavy cream and juice of 1 lemon, stirring constantly until thickened. This will take about 2-3 minutes. Add in an additional 2 tablespoons of butter with remaining salt and pepper and stir until melted. Remove from heat.
To serve, place the grits on a large platter and top with shrimp, lemon butter sauce and Parmesan.
Fish Tacos
2 fresh mangoes, chopped
1 jalapeno, seeded, finely chopped
1 clove garlic, minced
½ cup Vidalia onion, chopped
1 (8 ounce) can crushed pineapple, drained
½ cup cilantro, chopped
2 lemons
3 tablespoons oil
1 cup sour cream
4 tablespoons Cajun seasoning
4 grouper fillets
8 taco-size flour tortillas
For the Salsa:
Combine the mango, jalapeno, garlic, onion, crushed pineapple and cilantro in a medium bowl and toss with the juice of one lemon and 1 tablespoon of the oil. Allow to marinate for at least an hour. This can also be made the day before.
For the Sauce:
Mix together the sour cream, 1 tablespoon Cajun seasoning and the juice of one lemon. Set aside for at least an hour.
Cooking and preparing your Fish Taco:
Rub fillets with 3 tablespoons Cajun seasoning to cover. In a medium skillet, heat 2 tablespoons of oil over medium heat. Place fillets in oil and sear for 2 minutes on each side. Continue cooking in a preheated 400 degree oven for 8-10 minutes depending on the thickness of the fillets. Remove from oven and slice each fillet into 4 pieces.
To serve, place 2 pieces of fish in a flour tortilla and top with about 3 tablespoons of salsa and 2 tablespoons of sauce.
Lemon Caper Chicken
8 tablespoons (1 stick) butter
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon flour
2 cups chicken broth
1 lemon
1 teaspoon garlic, minced
½ cup capers
In a large skillet over medium heat, melt 4 tablespoons of butter. Season the chicken breasts with salt and pepper and place in the saucepan. Cook for 4-6 minutes on both sides, remove from skillet and drain on paper towels.
In the same skillet over low heat, melt the remaining butter. Sprinkle the flour over the butter and mix well until a roux forms. Slowly add the chicken broth, stirring constantly. The sauce will begin to thicken. As the sauce is thickening, add the juice and zest of 1 lemon. Add the garlic and capers and continue stirring until the sauce has thickened to cover the back of a spoon.
Return the chicken to the skillet and simmer for about 10 minutes. Add salt and pepper to taste.
Lemon Cupcakes with Lemon Cream Cheese Frosting
1 package lemon cake mix
1⅓ cups oil
4 eggs
1 (3 ounce) dry package lemon Jell-O
¾ cup orange juice
8 tablespoons (1 stick) butter
1 (8 ounce) package cream cheese
3 tablespoons lemon juice
4 cups powdered sugar
Preheat oven to 350 degrees. In a large bowl, mix together the cake mix, oil, eggs, Jell-O and orange juice using a hand mixer. Pour the batter into 12 greased cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean.
While the cupcakes are baking, mix together the butter and cream cheese until fluffy. Add the lemon juice and powdered sugar and mix until blended together. Remove the cupcakes from the oven and allow to cool completely. Top each cupcake with the icing using a piping bag or knife.
Serena, Adam, and Jake “Beware of Wandering Ians…”
Serena Dean-Miles glanced around Top and had to smile. The restaurant was decorated beautifully for her signing. There were tables featuring her book covers, a gorgeous buffet, and a table where she could sign books. They’d already been delivered, seventy-five sitting there, waiting for her signature.
In about an hour the doors would open and she would have to be “on” for the rest of the afternoon. She loved her job, lo
ved meeting readers, and it was only more special because she got to greet them in this place that was so close to her heart.
“Sean, it’s beautiful. I can’t tell you how much I appreciate it.” She turned to Grace, who stood beside her husband. The gorgeous redhead had recently had a baby and she’d taken time off, but she’d shown up today, for which Serena was incredibly grateful. Grace had been her first real friend when she’d married Adam and Jake. Grace hadn’t blinked an eye. She’d been her happy bridesmaid and stood beside her. “Though I suspect I have Grace to thank for the gorgeous décor.”
The pure white table linens, tastefully framed book covers, and floral arrangements were pure Grace Taggart.
Grace gave her a careful hug. She was still recovering from a C-section. “I was happy to do it. I’m so proud of you. And I had Avery to help me. She got me everything I needed to have the posters made and she selected the colors.”
Serena looked over at the bar where Avery O’Donnell was talking to Sebastian Lowe, Top’s sommelier. Avery had become not only her best friend, but she also had become the best personal assistant a writer could have. Avery ran her business with a professional hand, and she was an amazing thought partner when it came to plots and characters.
“Well, I happen to know she loves working with you,” Serena assured Grace. “I’m afraid some of the venues we do events with aren’t as amazing as Top. Avery has to work very hard to make things beautiful. Here, she has to do very little. And we don’t have to worry about the food not being top notch. My stomach is rumbling just at the smells coming out of the kitchen. It’s going to be delicious.”
