If you haven’t read the third book in my Calusa Town Tales series, it is on sale today for 99 cents. Some other clean romances are also on this after Easter sale at victoriapinder.com/category/blog.
I am a big fan of the Food channel, so I incorporated some of what I’ve watched into my novel, Island Dream.
“Zumba teacher Isabella Ramos moved from Miami to quirky, small town Calusa to open a restaurant. Luc Girard arrives on the Florida island to become a painter, or so he says. The attraction is instant. But the secret he’s keeping threatens to deflate their relationship like a fallen soufflé. It takes the right mixture of ingredients for dreams to come true.”
Here is a recipe from Food Network’s Ingrid Hoffman that Isabella might make although to lighten it up, she might substitute ground turkey and use cooking spray instead of the olive oil. It makes about 6 cups.
2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
If you decide to buy my book, I’d be really grateful if you would post a review on Amazon or Goodreads.