This week we are celebrating the 70th Anniversary of Mystery Writers of America by featering recipes from their new cookbook: The Mystery Writers of America Cookbook. Yesterday, Laura Lippman shared the recipe for Aunt Effie's Salmon Balls and today we have the fabulous Charlaine Harris with her recipe for Very Unsophisticated Supper Dip. It may be unsophisticated, but it sounds delicious.
If you'd like to see a review of Charlaine Harris' latest book, Midnight Crossroad, matched with the perfect drink (and recipe), we can help you there too.
CHARLAINE
HARRIS
Charlaine’s
Very Unsophisticated Supper Dip
This recipe is
very good to make after a day spent working on something tense and finicky. It
is simple, requires about 10 minutes to assemble, and after that you just let
it simmer until you’re ready to eat, though you do have to stir it from time to
time and add more wine if necessary.
YIELD: 5
SERVINGS
2 pounds
ground chicken (or beef)
3⁄4 cup
chopped onion
2 tablespoons
chili powder, or more to taste
1 package dry
ranch dressing mix
1⁄2 cup taco
seasoning
2 151⁄2-ounce
cans charro beans, undrained
1 151⁄2-ounce
can black beans, drained
1 151⁄2-ounce
can Ro-Tel diced tomatoes and green chilies
1 6-ounce can
tomato paste
8 ounces
tomato sauce
1 cup red wine
To serve:
shredded cheddar or Monterey Jack cheese and your favorite sturdy tortilla
chips
1. Brown the
meat in a deep skillet with the chopped onion, and sprinkle generously with
chili powder.
2. Transfer
the meat mixture into a 3-quart pan with the rest of the ingredients except cheese
and tortilla chips.
3. Cover the
pan. Let this all simmer gently together for at least an hour. Stir
occasionally, and add more wine or tomato sauce if it gets too thick.
4. Serve in
bowls. Sprinkle generously with cheese. Scoop up with tortilla chips.
CHARLAINE HARRIS, whose most recent book is Midnight
Crossroad, alternates between cooking whatever’s easy and planning a whole
menu. The older she gets, the more “easy” wins. Charlaine has a husband, three
grown children, two grandchildren, and a passel of dogs. She has been a
professional writer for thirty-five years. She lives on a cliff in Texas.
Excerpted from
The Mystery Writers of America Cookbook edited
by Kate White. Reprinted with permission from Quirk Books.
Come back tomorrow when James Patterson will share a recipe.
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