by Larissa Ione
E: And it’s not like humans don’t eat disgusting shit. Casu marzu? Hakarl? Pineapple on pizza?
I’ll give him the wormy cheese and rotten shark meat, but come on! Pineapple is perfectly acceptable on pizza. As a professional, however, I put aside my personal feelings and continue with the interview.
L: Well, that was the perfect lead-in to my final question. Tayla, Brittney R. wanted me to ask you what you think is the most surprisingly delicious demon dish.
Tayla considers that for a moment.
T: Once there was a potluck thing at UGH, a Halloween party I think...
E: Yeah, we stopped doing that after someone cast a spell that made some of the decorations come to life.
T: I thought that was fun. I think this was the same party. Anyway, someone brought Ghastbat & Cheese Enchiladas. Ghastbat was actually pretty tasty.
Eidolon shoots her an ‘are you kidding me’ look.
E: You threw up.
T: That was after I found out there were fairy wings in the enchiladas.
Eew. It’s going to be a while before I get that out of my head. Great question, Brittany!
So with that, we fell into conversations about food and travel, and then it was time for them to go. Saying goodbye was hard, but it always is. We fall in love with the people who come to life on the pages of books, and The End never comes easy. There have been times when I’ve even shed a tear or two.
Fortunately, the great thing about books is that we can revisit our friends whenever we want. They’ll be there forever, sparking our imaginations and opening our minds, expanding our knowledge base, and bringing us comfort.
Romance novels especially speak to the core of who we are—we’re social creatures who want friends and mates. Every single one of us has experienced, or wants to experience, romance. It’s something we all have in common. If you’ve dated, you’ve been a character in your own romance story.
So here’s to romance and food. May your heart find what it’s looking for, and if it finds it by way of the stomach, even better.
Cheers and love!
**Not admissible as evidence in a Carceris court
* * * *
Eidolon and Tayla are the couple who started it all. You can read all about them in the first book of the Demonica series, Pleasure Unbound. And when I tell you it’s a hot romance, I mean it. Don’t say I didn’t warn you...
When Dining With Demons
If you would like to try the dishes I made for the dinner with Tayla and Eidolon, I wrote them out for you. They’re favorites in the Ione family, and they happen to be the same dishes Suzanne made for Declan in Her Guardian Angel, and for the record, he loved them. Because they’re awesome, if I do say so myself...
Spaghetti all’Angeliciana (Sinful Version)
1 pound thick cut bacon, cut into 1-inch pieces*
2 tablespoons reserved bacon drippings*
2 cups raw spinach
1 (14 ounce) can whole or diced tomatoes (fire-roasted provides a wonderful flavor)
4 shallots, chopped
1 clove garlic, minced
1/2 teaspoon - 1 teaspoon red pepper flakes (or to taste)
1 (28 ounce) can whole tomatoes
2 tablespoons butter*
1 pound Spaghetti*
Freshly grated Parmesan or Pecorino Romano for serving
Salt
Fresh basil leaves
Fry bacon until completely rendered and crispy, about 6-10 minutes. While bacon is cooking, pulse spinach and the small can of tomatoes a couple of times in a food processor or blender until mostly smooth.
When bacon is crisp, drain fat, reserving 2 tablespoons in the pan and turn heat to medium-low. Add the shallots, garlic, and red pepper flakes and cook, stirring, for 1 minute. Add large can of tomatoes and the blended tomato-spinach mixture and simmer, stirring occasionally, 30 minutes.
Meanwhile, fill a large pot with enough water to cook 1 pound of spaghetti. Bring to a boil. Add a generous amount of salt (make the water as salty as the ocean) and the pasta and cook according to package instructions for al dente.
Drain. Swirl 2 tablespoons butter into the sauce and toss with the spaghetti. Serve topped with freshly grated cheese. Garnish with fresh basil leaves.
*For Heavenly version:
Substitute olive oil for bacon drippings and butter
Substitute veggie or whole wheat pasta for traditional pasta
Substitute 4 ounces diced pancetta for bacon
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Strawberries with Black Pepper Balsamic Sauce
1/4 cup plus 2 teaspoons packed brown sugar or maple sugar
1/3 cup balsamic vinegar
1/2 teaspoon lemon juice
2 pounds fresh strawberries, hulled and quartered or sliced
1/2 teaspoon ground black pepper
Coarse ground pepper to taste
In a small saucepan, bring the 2 teaspoons of brown sugar, vinegar, and lemon juice to a simmer over medium-low heat and cook, stirring often, 3-4 minutes until thickened and reduced to about 3 tablespoons. Let cool.
In a large bowl, toss strawberries, ground pepper, and remaining brown sugar. Allow to rest at room temperature, stirring occasionally until the berries begin to release their juice, about 15 minutes.
Pour vinegar syrup into the berries, give a couple of grinds of fresh pepper, and toss gently to coat. Serve plain or with a dollop of sweetened mascarpone cheese.
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Recipes from the Underworld
When putting together this book of recipes and stories, I realized my non-human friends and readers might feel left out if I didn’t include recipes of some of their most popular dishes. In every episode of Angel in the Kitchen, Suzanne includes ways for the human dishes to be altered with Sheoulic ingredients, so I had her put together a menu of underworlder favorites that can be altered for human tastes, keeping in mind that humans and non-humans alike share this planet and therefore share many of the same ingredients; cinnamon is cinnamon in all the realms.
For the Snackers:
Beer Cheese Spread with Bite (2 ways)
2 (8 ounce) blocks cream cheese, softened
1 packet ranch dressing mix
8 tablespoons hoppy beer, preferably a very strong IPA
3 cups shredded sharp cheddar or beer cheddar
1-2 fresh demonfire peppers, seeded and chopped fine (Humans: use jalapeños)
In a large bowl, beat the cream cheese on low speed until creamy, about 30 seconds. With the mixer on low, sprinkle in the ranch dressing mix, and then slowly add the beer. Mix until well blended, another 30 seconds or so. Fold in the shredded cheese and jalapeño or demonfire peppers. Wonderful with pretzels or pretzel chips.
Tip: This will set up in the refrigerator and be more like a spread. At room temperature it’s more like a dip.
To serve hot:
Spread in a shallow dish and top with another cup of shredded cheese. Bake at 350 for 20-25 minutes, until bubbly and hot. Awesome with tortilla chips.
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For the Carnivores:
Ghastbat (or Chicken) & Cheese Enchiladas with Green Chile & Sour Cream Sauce
2 cups cooked, shredded ghastbat (Humans: use chicken)
2 cups shredded Monterey Jack cheese, divided
2 (4 ounce) cans diced green chiles, divided
10 small flour tortillas
1/4 cup chopped imp root (Humans: use green onions)
3 tablespoons butter
3 tablespoons flour
2 cups ghastbat bone broth (Humans: use chicken broth)
1 cup sour cream
Preheat oven to 350 degrees. Grease a 9 × 13-inch glass baking dish. Mix chicken/ghastbat, 1 cup cheese, and 1 can chiles. Roll up in tortillas and place in baking dish. Sprinkle with green onions/imp root. In a sauce pan, melt butter, whisk in flour and cook 1 minute. Gradually add broth
and whisk until smooth. Heat over medium heat until thickened. Remove from heat and stir in sour cream and remaining chiles. Pour over enchiladas and top with remaining cheese. Bake 25 min covered. Remove foil and broil for 3-5 minutes until cheese is browned and bubbly.
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For the Vegetarians:
Orecchiette with Hell Weed (or broccoli) and White Beans
Yes, contrary to popular belief, not all underworlders eat meat. Or people. Some, like the gentle Huldrefoxes, are vegetarians. This recipe is for our veggie-loving friends.
1/4 cup extra-virgin olive oil
1 shallot, minced
8 bloodbath cloves, minced (Humans: use garlic)
1 teaspoon fresh fairy wings, minced (Humans: use oregano)
1/4 teaspoon red pepper flakes (I use more!)
1 (15 ounce) can cannellini or great Northern beans
2 pounds hell weed, rinsed and cut into small florets (Humans: use broccoli)
12 ounces small shells or orecchiette
1 cup grated Parmesan or Asiago cheese
Salt and pepper
Put 4 quarts of water on the stove to bring to a boil. Heat oil in a 12-inch skillet over medium heat. Add shallot and cook about 2 minutes until softened. Add garlic/bloodbath cloves, oregano/fairy wings, and pepper flakes, and cook another 30 seconds. Stir in beans, cook 2 minutes, remove from heat and set aside.
To the boiling water, add broccoli/hell weed and 1 tablespoon of salt and cook, stirring occasionally, for 2 minutes. Use a slotted spoon to transfer broccoli/hell weed to the bean mixture.
Return water to boiling and add pasta. Cook according to package directions until al dente. Reserve 1 cup water, drain pasta, and return to pot. Add 1/3 cup of reserved water, the bean mixture, and cheese. Toss to combine. Salt and pepper to taste, adding more reserved water if needed.
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For the Hell Pets
Cerby Snacks
(Get it? Like Scooby Snacks, but for Cerberus?)
There was no way I could put my name on a cookbook that didn’t have at least one recipe for the furry members of the family, because in my house, pets are family, and these are some of my favorite recipes. Hellhound and Hellcat tested and approved.
1 cup cheddar cheese
1 tablespoon coconut oil or butter
1 cup whole wheat flour
1/3 cup milk
Combine first three ingredients and mix lightly. Gradually add milk until moistened—do not over stir. On lightly floured cutting board, knead mixture about 10 times. Roll out to about 1/4 inch thick and cut into 1-inch squares or use small cookie cutters.
Place on ungreased cookie sheet and bake at 350 for 10-15 minutes, until golden brown. Let cool completely. These are actually really tasty for humans too, especially sprinkled with a little salt before baking!
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Hellcat Bits
1 egg white
1 (5 ounce) can tuna, salmon, or chicken, packed in water
1/2 teaspoon chopped fresh or dried catnip
In a small bowl, beat egg white until stiff peaks form. Scoop half of the beaten egg white into a food processor and add fish or chicken. Process until smooth. You really can’t get it too smooth. Add mixture to remaining egg white and catnip. Fold gently until well mixed.
Use a pastry bag or spoon to drop in dime-sized dollops onto baking sheet lined with parchment paper. Bake at 325 for 25 minutes until dry and easily removed from the parchment. Dry on a cookie rack and store in an airtight container. May be refrigerated or frozen if not used within a week or two.
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Hellhound Bites (Grain free treats)
I make these as “high value” treats for my hellhounds, and they love them! They’re much more economical than store-bought treats, especially if you get the meat on sale.
1 pound lean beef - I like round steak, but I’ll use anything on sale
Garlic powder (optional)
Trim all excess fat. Sprinkle beef very lightly with garlic powder if desired. Cut into small cubes no larger than 1/2 inch square. Spread cubes on a cookie sheet so they aren’t touching. Bake at 200 degrees, checking and turning every 1/2 hour. Bake until very dry and hard. Store in fridge.
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Paw Balm
If you live in a cold climate, you have to protect those paws! This recipe is a must in our household. I have silicone paw molds that make nice little bars that are also perfect for gift giving. Simply warm in your hand for 30 seconds or so, and then rub the bar on your dog’s paws. Also great for moisturizing their paws...and yours!
1 ounce beeswax (bar or beads)
4 tablespoons coconut oil
4 tablespoons olive or avocado oil
2 tablespoons shea butter
Few drops lavender oil (optional, but great for antibacterial properties and scent)
Melt the first 4 ingredients together in a small pan over low heat. When fully melted, remove from heat and add the lavender oil. Pour into a mold and allow to cool. Wrap tightly in plastic or in sandwich bags to store.
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About Larissa Ione
Air Force veteran Larissa Ione traded in a career as a meteorologist to pursue her passion of writing. She has since published dozens of books, hit several bestseller lists, including the New York Times and USA Today, and has been nominated for a RITA award. She now spends her days in pajamas with her computer, strong coffee, and fictional worlds. She believes in celebrating everything, and would never be caught without a bottle of Champagne chilling in the fridge…just in case. After a dozen moves all over the country with her now-retired U.S. Coast Guard spouse, she is now settled in Wisconsin with her husband, her teenage son, a rescue cat named Vegas, and her very own hellhounds, a King Shepherd named Hexe, and a Belgian Malinois named Duvel.
For more information about Larissa, visit www.larissaione.com.
About Suzanne Johnson
USA Today bestselling author Suzanne Johnson is family-trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that reoccur every time she smells something simmering in the oven. In all of her books, Suzanne shows that making a delicious meal doesn’t have to be complicated—it just has to be made with love. So go ahead, don’t be bashful, dive right in. Who knows? You might just make a few memories of your own.
Other Books by Larissa Ione
~ DEMONICA/LORDS OF DELIVERANCE SERIES ~
Pleasure Unbound (Book 1)
Desire Unchained (Book 2)
Passion Unleashed (Book 3)
Ecstasy Unveiled (Book 4)
Eternity Embraced ebook (Book 4.5) (NOVELLA)
Sin Undone August (Book 5)
Eternal Rider (Book 6)
Supernatural Anthology (Book 6.5) (NOVELLA)
Immortal Rider (Book 7)
Lethal Rider (Book 8)
Rogue Rider (Book 9)
Reaver (Book 10)
Azagoth (Book 11)
Revenant (Book 12)
Hades (Book 13)
Base Instincts (Book 13.5)
Z (Book 14)
Razr (Book 15)
~ MOONBOUND CLAN VAMPIRES SERIES ~
Bound By Night (book 1)
Chained By Night (book 2)
Blood Red Kiss Anthology (book 2.5)
Other Books by Suzanne McCollum Johnson
Southern Bits & Bites
Southern Kid Bits & Mom Bites
Southern Bits & Bites: Our 150 Favorite Recipes
Writing with Lexi Blake
Master Bits & Mercenary Bites~The Secret Recipes of Topped
Master Bits & Mercenary Bites~Girls Night
Writing with J. Kenner
Bar Bites: A Man of the Month Cookbook
> Writing with Larissa Ione
Dining with Angels: Bits and Bites from the Demonica Universe
Table of Contents
A Note From Larissa: Part 1
A Note from Larissa: Part 2
Declan and Suzanne
BREAKFAST FOOD/MORNING AFTER
Hair of the Hellhound
Spicy Sheoul Shrimp
Angel Food Cake French Toast
Loaded Grits in a Bacon Cup
Bloody Mary Pie
Pumpkin Spice Loaf with Spiced Icing
Egg in a Hell Hole Avocado Toast
Maple Sausage and Waffle Casserole
Breakfast Burrito
Wraith and Serena
ROMANTIC/SEXY FOOD
Grilled Oysters with Spicy Butter
Seafood Linguini
Stuffed Flank Steak
Red Devil’s Food Cake
Steak Bruschetta with Onion Jam
Bananas Foster Crème Brulee
