A Brew to a Kill (52 page)

Step 5—Add veggies:
Add the frozen vegetables into the center of the “chicken well” and cook, uncovered, for about 8 minutes, stirring often. Do a taste test on the veggies to make sure they’re thawed, hot, and ready to eat. When the veggies are ready, fold in the chicken.

Step 6—Put the “lo” in the lo mein:
Stir the cooked noodles into the pan and pour the little bowl of finishing spices (that you made in Step 3) over everything. Mix well to distribute flavors and cook for another few minutes to make sure everything is nice and hot. Taste and adjust final seasonings to your liking; maybe you’ll want a splash more of soy sauce or sprinkling of white pepper, and enjoy!

Easy “Chinglish” Chicken or Shrimp Marinade

Dom Chin developed this recipe in college when he couldn’t find the traditional Shaoxing rice wine, second only to soy sauce in Chinese cooking. As Dom told Clare, marinating the chicken (or shrimp) makes all the difference in the flavor of any stir-fry dish. Never skip this step. It’s very easy. Just toss a few ingredients together into a plastic container, add the chicken or shrimp, snap on the lid, throw it in the fridge for a few hours (or even overnight), and you’re ready to cook with joy!

Makes 4 servings

2 tablespoons grape juice (see note at end of recipe)
2 tablespoons rice wine vinegar (or white vinegar)
¼ cup vegetable or canola oil
1 teaspoon soy sauce
1 teaspoon corn starch
Generous pinch of white pepper

Into a plastic container with a lid, mix all ingredients until well blended. Add in the chicken pieces or whole shrimp (see previous recipe) and toss well to coat. Snap on the lid and refrigerate for 3 hours. (You can certainly marinate longer, even overnight, if more convenient for your schedule.) Dom’s “Chinglish” marinated chicken or shrimp is delicious and can be used in any basic stir-fry recipe. To make his lo mein, see recipe preceding this one.

Special Note on Two of Dom Chin’s “Chinglish” Ingredients:
The grape juice and vinegar make a delicious substitution for the more traditional Shaoxing wine, a rice wine so commonly used in Chinese cooking that it’s second only to soy sauce. This wine has a specific taste profile and is difficult to find in most American markets, but if you can locate a bottle, replace the grape juice and vinegar with ¼ cup of the wine instead.

Matteo Allegro’s
Carnitas
(“Little Meats”)

When Matt decided to keep an eye on Clare after the Red Hook shooting, he did what any practical tough guy would do: He went grocery shopping. The first menu item he prepared was
carnitas,
a traditional Mexican braised pork dish that’s savory, rich, delicious—and very versatile. Once prepared,
carnitas
(or “little meats” in Spanish) are ready to heat and eat in many different ways.

Mix them with Matteo Allegro’s Easy Mexican-Style Black Beans (see recipe on
page 367
), and leftover rice for tasty burritos, shred and mix the pork with cheese for meaty quesadillas, fry them up with eggs for a great bacon substitute, stuff them into a taco with your favorite fillings, or simply enjoy fried
carnitas
between two slabs of crusty Italian bread. And don’t throw away those pot stickings (
fond,
as Joy would call it) unless you want to miss one rich and tasty red sauce (see below for that recipe).

Makes 12 servings

2–3 pounds boneless pork shoulder or butt, cut into 2 to 3-inch cubes (do not trim fat)
8–10 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon kosher or sea salt
½ teaspoon white pepper

Step 1:
Place the pork in a large Dutch oven or heavy pot which heats evenly. Add the garlic, cumin, salt, pepper, and enough water to just cover the meat. Bring the pot to a boil, then quickly reduce the heat to a slow simmer. Simmer uncovered for two hours. Don’t touch the meat and don’t stir the pot.

Step 2:
After two hours, increase the heat to medium-high while stirring (very) occasionally and turning the pieces. Continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let the meat sizzle in this fat long enough to brown at the edges, turning pieces gently and only as needed, because they’ll be eager to fall apart.

Step 3
: Remove the finished carnitas, let them cool in a separate bowl until room temperature, then store in an airtight container. Reheat carnitas as needed, for use in tacos, burritos, etc. The braised and fried meat will stay fresh in the refrigerator for up to two weeks.

Matteo’s
Carnitas’
Fond Spaghetti Sauce

Matt made this sauce for Clare the night he confessed his little secret. Clare inhaled it, of course, because it’s one of her favorite dishes. For years, she’s considered this sauce a culinary bonus whenever she cooks up Matt’s carnitas (
page 365
). The sauce makes excellent use of the amazing pork pot stickings (what French chefs like Clare’s daughter call
fond
), which are left over after making Matt’s “little meats.” A bit of sautéing, a little deglazing, and you’re on your way to one mouthwatering bowl of pasta.

Serves 6

2 tablespoons extra virgin olive oil
1 small onion, chopped
2–4 cloves of garlic, minced
28-oz can of Italian-style peeled tomatoes, hand crushed
1 tablespoon dried oregano
¹
⁄
₈
teaspoon sea salt
¼ teaspoon ground black pepper
¼ cup red or white wine
1 pound pasta (Matt suggests thick spaghetti or linguine)
¼ cup Romano cheese, grated

Step 1—Sauté veggies:
In a medium saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add garlic and gently sauté until lightly caramelized. Add tomatoes and season with oregano, salt, and pepper.

Step 2—Deglaze the
fond
: Using the wine, deglaze the carnitas pot, scraping the bottom and sides to collect the
fond
(pot stickings). Transfer this mixture to the saucepan of tomato sauce in Step 1. Reduce heat under the sauce and simmer for approximately 20 minutes.

Step 3—Finish on pasta:
Prepare pasta according to instructions on package. Pour sauce over cooked pasta; toss until pasta is well covered. Top with grated Romano cheese.

Matteo Allegro’s Easy Mexican-Style Black Beans

Black beans are full of fiber and nutrition, and Matt’s recipe is both easy and delicious. Serve these as a side dish, add to burrito or taco filling, or mound it warm on a plate, top with grated cheese (Monterey Jack, Co-Jack, white cheddar, or queso blanco), and cover to melt.

Why doesn’t Matt call these beans “refried”? As he once noted to Clare, the name “refried” is based on a bad translation. The prefix “re,” as used by Mexicans, should be translated as “very” or “well” and not with a meaning of repetition. The Mexican name of this
dish, therefore, is
frijoles refritos
and should be translated into English as “well-fried” and not “refried” beans.

Serves 6

2 tablespoons olive oil
6 garlic cloves, finely chopped
2 large jalapeño chilis, seeded and chopped
½ teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
1 cup chicken broth (low-salt is best)
Salt and pepper (to taste)
Fresh lime juice
Chopped fresh cilantro (optional)

In a large saucepan, heat the oil on a medium-high setting. Add chopped garlic, chilis, and cumin. Sauté these for only about two minutes. Add beans and broth and cook 10 to 15 more minutes, uncovered, stirring frequently to prevent burning. The beans are done when most of the liquid evaporates and the mixture dramatically thickens up. If you like, mash with a fork at the end of the cooking process, and season to taste with salt and pepper. Before serving, Matteo finishes his with a squeeze of fresh lime and a sprinkling of cilantro. Clare likes to grate a soft cheese over the top, as well. “Cover it for a minute to allow the warmth to melt the cheese,” she says, “and eat with joy!

Clare Cosi’s Taco Cups, aka Muffin-Pan Quiches

These little taco cups were one of Joy’s favorite meals growing up, which thrilled budget-minded mom Clare because the dish relied on leftovers—and she could easily make dozens of variations. For instance, she’d replace the taco filling with crumbled bacon and shredded Gruyere and have a mini quiche Lorraine. Or she’d go vegetarian with sautéed mushrooms, onions, and mozzarella. She’d
pair shredded chicken with Monterey Jack, chunks of ham and green pepper with Swiss, and leftover hamburgers from a backyard cookout with white cheddar. The only limit is your imagination—and the leftovers in your fridge.

Makes 6 Mini Taco Cups or Muffin-Pan Quiches

2 soft flour tortillas, at least 8-inches in diameter
½ cup filling (leftover taco filling, or see more veggie and meat filling ideas at the end of this recipe)
½ cup shredded cheese (cheddar, or see ideas at the end of the recipe)
2 eggs
¹⁄³ cup low-fat milk
¼ teaspoon salt
Pinch of ground pepper (black or white)
Your favorite taco toppings (salsa, guacamole, sour cream, etc.)

Step 1—Tuck tortilla crusts:
Preheat oven to 350° F. Cut each tortilla into quarters. Place paper cupcake liners into each of the 6 muffin cups. Tuck each tortilla quarter into each muffin cup.

Step 2—Fill cups:
Divide your taco filling (or the meat or veggie filling of your choice; see ideas below) into each of the six muffin cups. On top of each cup, place a bit of shredded cheese.

Step 3—Finish with egg-milk mixture:
Whisk together eggs, milk, salt, pepper. Divide this liquid evenly among the muffin cups. (During baking this mixture will rise and inflate like a popover so the liquid should fill only about half of each cup.)

Step 4—Bake and garnish:
Bake in preheated oven for 20 to 25 minutes. Remove and top with your favorite garnishes, such as sour cream, salsa, and/or guacamole.

ALTERNATE TACO CUP FILLING IDEAS

Meat:
Traditional taco fillings (ground meat, chicken, or shredded pork), crumbled bacon, chopped sausage, cubed ham, pepperoni, shredded smoked salmon

Veggie:
Sautéed onions and mushrooms, sautéed spinach and garlic, chopped steamed broccoli, sweet bell peppers sautéed in olive oil with onions

Cheese:
Swiss, cheddar, Monterey Jack, Colby, queso blanco, Gruyere, Asiago, mozzarella, provolone, or a combo of 2 or more

Additional Suggestions:
Mini Quiche Lorraine Cup (crumbled bacon and shredded Gruyere or Swiss), Mini Spinach Quiche Cup, Mini Broccoli and Cheddar Cup, Mini Cheeseburger Cup, Mini Pepper and Onion Cup

Don’t Miss the Next
Coffeehouse Mystery by Cleo Coyle

Join Clare Cosi for a double shot of danger
in her next coffeehouse mystery!

For more information about the
Coffeehouse Mysteries
and what’s next for Clare Cosi
and her baristas at the Village Blend,
visit Cleo Coyle’s Web site at
www.CoffeehouseMystery.com