Grilling the Subject by Daryl Wood Gerber
GRILLING THE SUBJECT is another fabulous installment of this great series. A fun, fast, intriguing read.
~Lisa K’s Book Reviews
So many suspects. It seems like when Jenny clears someone from her list, something else pops up and they’re back on it. Not an easy one to solve, which keeps Jenny hopping and those pages turning.
~ FUONLYKNEW
GRILLING THE SUBJECT is a book about the past, choices and changes made and the impact on today. It’s also a book about loyalty, perseverance, and pushing through.
~Cozy Up With Kathy
The characters are really what makes this book (and this series) stand out for me. Ms. Gerber has a talent for creating believable characters who are easy to like…and believable characters who are easy to dislike (so you don’t mind finding them at the wrong end of a murder).
~Brooke Blogs
Grilling the Subject (A Cookbook Nook Mystery)
Cozy Mystery
5th in Series
Berkley (August 2, 2016)
Mass Market Paperback: 304 pages
ISBN-13: 978-0425279410
E-Book ASIN: B017SCQLSW
Things heat up for bookstore owner Jenna Hart in the latest Cookbook Nook mystery from the Agatha Award-winning author of Fudging the Books.
As the Wild West Extravaganza rides into Crystal Cove, California, Cookbook Nook store owner Jenna Hart is ready to indulge her appetite for grilled and barbecued treats and maybe even try the Texas skip. But when the body of one of her father’s neighbors is found the next morning smoldering in a bonfire, the rodeo revelry is extinguished.
Sylvia Gump had acquired plenty of enemies with her practice of illegally encroaching on her neighbors’ properties—including Jenna’s dad, who was off fishing by himself and has no alibi for the murder. Now it’s up to Cary Hart’s dutiful daughter to clear his name before the real killer turns up the heat and rakes someone else over the coals…
INCLUDES RECIPES
About This Author
DARYL WOOD GERBER
Author Links
Visit Daryl or Avery atwww.darylwoodgerber.com.
“They” blog on www.mysteryloverskitchen.com as well as www.killercharacters.com
Daryl’s Blog – http://www.darylwoodgerber.com
Avery’s Blog – http://www.averyaames.com
Mystery Lover’s Kitchen – http://www.mysteryloverskitchen.com
Killer Characters – http://killercharacters.com
Facebook:
Daryl http://www.facebook.com/darylwoodgerber
Avery http://www.facebook.com/averyaames
Twitter: @AveryAames @DarylWoodGerber
Goodreads:
Daryl Wood Gerber https://www.goodreads.com/author/show/4750535.Daryl_Wood_Gerber
Avery Aames https://www.goodreads.com/author/show/3153786.Avery_Aames
Purchase Links
It is my pleasure to welcome Daryl Wood Gerber to the blog today. She is sharing a delicious recipe with us.
Do you like using spices when you cook? I heard about Penzey’s spices from my fellow authors on Mystery Lovers Kitchen (where authors love to cook up crime and recipes)! It turns out it’s a local company for me, located in Santa Monica, but they have a great online presence. They send out promotional magazines that include delicious recipes.
I have fallen in love with two of their spices: Parisien Bonnes Herbes and Bouquet Garni. I use their chili and cinnamon. I also bought their garlic salt, which is great! By the way, funny story, but I purchased a “bag” of the Parisien herbs, and my adult son saw it in my pantry. He chuckled and said, “Mom, do you have a secret?” Yes, it looks like something you’d smoke! Not I, thank you very much. LOL
Try this recipe and after you finish your meal, open up a good book and settle in for the night. Hmm…maybe that would be the time to taste Penzey’s hot cocoa! It’s divine…even in the midst of summer!
PENZEYS SAVORY SWISS CHICKEN (CHICKEN SWISS)
(serves 2)
2 chicken breasts (with bones left in)
4-8 basil leaves
2-4 teaspoons Penzey’s Parisienne Bonnes Herbes
4 slices Swiss cheese
Kitchen twine (or kite string)
Rinse chicken breasts. Make a slit in each breast, lengthwise starting from the rib-side. Lay open.
Season with Penzey’s spices. (This is always about preference. There is no salt in the spice, so the chef needs to decide how much. I used 4 teaspoons.)
Layer basil and cheese in the center. (Again with the basil. This is a chef’s preference. I used 2 VERY large leaves in each breast. Do not skimp on the cheese. J)
Tie the chicken with twine (or kite string if that’s all you have). *If you’re going to barbecue, make sure you soak the string in water before applying.
For barbecue: heat the grill to medium high. Oil the grill. Set the chicken, bone-side down on the grill. Cook on each side for 5 minutes. Reduce the grill to medium-low and grill for another 30-40 minutes. Make sure the skin is crispy (to your liking).
For baked: Heat the oven to 300 degrees. Set chicken in a baking pan lined with foil. Close the foil tightly. Bake for 45 minutes. Remove the pan from the oven. Open the foil and remove the TWINE from the chicken. Turn the oven to broil. Broil the chicken breasts for 10-12 minutes, until chicken skin is crispy (to your liking).
Serve hot.
Bio:
Agatha Award-winning and nationally bestselling author DARYL WOOD GERBER ventures into the world of suspense with her gripping debut novel, GIRL ON THE RUN. Daryl also writes the bestselling Cookbook Nook Mysteries. As Avery Aames, she pens the bestselling Cheese Shop Mysteries. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote”. In addition, she has jumped out of a perfectly good airplane and hitchhiked around Ireland by herself. She absolutely adores Lake Tahoe, where GIRL ON THE RUN is set, and she has a frisky Goldendoodle named Sparky. Visit Daryl at www.darylwoodgerber.com.
GIVEAWAY:
Today I’m giving away one copy of your choice of any of my published books. Leave a comment and tell me what spices you like to use for barbecue.
My thoughts: This recipe sounds delicious. I can’t wait to try it. Grilling the Subject is delicious read – perfect for an end of summer read (well, perfect any time for those who enjoy a good mystery.) I always enjoy visiting Crystal Cove and catching up with Jenna, Rhett, Bailey, Aunt Vera and the other residents. In this 5th installment in the Cook Book Nook Mysteries, the mystery hits close to home as Jenna’s dad is a suspect in the death of a neighbor, Sylvia Gump. Sylvia is not well liked by many of the residents of Crystal Cove, so Jenna’s dad isn’t alone in the suspect pool. To complicate matters, an unlikely figure from Jenna’s past shows up to add an interesting twist to the story. Grilling the Subject is an engaging mystery with plenty of twists and turns to keep the reader guessing until the end. There are so many viable suspects it’s hard to keep them all straight. As always I enjoyed the cook book suggestions Daryl always includes in the stories. My Amazon Cook Book wish list almost always doubles when I read a Cook Book Nook Mystery. Grilling the Subject can be read as a stand alone, but I know you will enjoy the characters and will want to go back and read the others in the series if you haven’t done so already. Each of the books in the series has a festival theme that adds to the fun in the book and makes the reader want to visit Crystal Cove for real. This time it is a Wild West theme with lots of mouth watering recipes for you to try. As the story was ending, the town was getting ready for a book club themed week. Now that sounds interesting. Grilling the Subject is an all around good read. You don’t want to miss it.
Daryl is offering a chance to win one copy of your choice of any of her published books. Be sure to leave her a comment telling her what spices you like to use for a BBQ.
You have until midnight of August 3rd to enter. The winner will be chosen by random generator.
Be sure to check out the tour page for a chance for a great prize package and don’t forget to visit the other stops on the tour.
Tour Participants
July 27 – Lisa Ks Book Reviews – Review, Interview, Recipe
July 28 – fuonlyknew – Review, Recipe
July 29 – Brooke Blogs – Review, Recipe
July 29 – Cozy Up With Kathy – Review, Recipe
July 30 – Booklady’s Booknotes – Review, Recipe
August 1 – Escape With Dollycas Into A Good Book – Review, Recipe
August 2 – A Holland Reads – Review, Recipe
August 3 – Back Porchervations – Review, Recipe
FTC Disclosure: I received a free copy of this book in exchange for an honest review.
Booklady's Booknotes 
Sandy Giden
July 30, 2016 at 8:10 am
I vary the spice mixture I make depending on what I’m making but some of the ones I like to use are cumin, paprika, garlic powder and chili powder.
Daryl Wood Gerber
July 30, 2016 at 9:57 am
Sandy, I’m just getting into cumin more. Love it! Thanks for stopping by! ~ Daryl
Becky
July 30, 2016 at 8:22 am
I love to use Jamaican Jerk Spice for BBQ’s.
Daryl Wood Gerber
July 30, 2016 at 9:57 am
Becky, sounds delicious. Bet it has a fruity bite to it. ~ Daryl
Kay
July 30, 2016 at 10:04 am
I am not entering the contest as I have read all of your books and loved each and every one of them, but wanted to comment. I love basil and garlic salt for most everything. Grilling requires everything to have garlic salt. I usually put it on my steaks when i freeze them. I also use a German seasoning mix for grilling.
Daryl Wood Gerber
July 30, 2016 at 6:54 pm
Kay, so lovely to see you here! You are a true fan. 😉 A German seasoning sounds interesting. Heavy on mustard? ~ Daryl
Kathleen
July 30, 2016 at 11:35 am
I don’t BBQ, but I do read a lot.
Daryl Wood Gerber
July 30, 2016 at 6:54 pm
Well, then you’re still in the right place, Kathleen. ~ Daryl
diannekc
July 30, 2016 at 2:14 pm
I like to use kosher salt and pepper and either fresh garlic or garlic salt. I also buy a garlic herb mixture that I like a lot.
Daryl Wood Gerber
July 30, 2016 at 6:55 pm
Dianne, I love going simple with salt, pepper and garlic salt. I also add a little oil. ~ Daryl
sallycootie
July 30, 2016 at 4:30 pm
I like a standard BBQ sauce usually if it’s beef. If it’s pork I prefer something with a tang of vinegar in it, a recipe my grandmother and mother made. Sometimes I like to try a variety but I always seem to come back to the old favorites. Thanks for the giveaway.
Daryl Wood Gerber
July 30, 2016 at 6:55 pm
Sally, I’d agree that pork needs that tang. Not ribs, necessarily. Then I like those “sweet.” ~ Daryl
servedogmom
July 30, 2016 at 7:13 pm
My family prefers a sweeter BBQ sauce. I don’t make my own as there is a company in Chicago that bottles and sells their house sause.
southernracer
July 31, 2016 at 10:28 am
Southern style BBQ wins hands down. More like pulled pork than rib style in some areas but all with a special zip.
Veronica Boudreau
July 31, 2016 at 12:58 pm
I’m simple Italian seasoning and garlic salt.
bevarcher
August 12, 2016 at 10:54 am
Becky you are the winner. Please contact me with the choice of book and how to get it to you. You can email me at bevarcher AT me DOT com