Karen’s Killer Fixin’s **Author Special** with WILDFIRE, Wine Country Mysteries Book 1 Author Scott Bury #recipe ~ La Cucina Veal Marsala

Karen’s Killer Fixin’s
**AUTHOR SPECIAL**
with SCOTT BURY!

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, SCOTT BURY, and his favorite recipe for LA CUCINA VEAL MARSALA!!

~~~

WILDFIRE
Wine Country Mysteries Book 1
BY SCOTT BURY

Blurb

Wildfires swept across California wine country in 2017, destroying thousands of homes and businesses, and killing dozens of people. Law school grad and single mother Tara Rezeck finds herself in the middle of the catastrophe. When she returns to her job at the most award-winning vineyard in Sonoma County, she finds her employer’s body in the ashes.

The question that challenges her brains and her legal training is: was it an accident? Or was his body burned to hide evidence of murder?

~~~

WILDFIRE
Wine Country Mysteries Book 1
BY SCOTT BURY

Excerpt

Tara sipped from a steaming mug and stepped out the door. Greg and Alex were still sleeping, or at least quiet behind their closed bedroom doors.

They don’t have to start work until afternoon. I guess I’ll have to adjust to a later schedule if I’m going to work until 11 p.m.

She strolled toward the winery barn, trying to get a better idea of the layout of the place.

Nine o’clock and it’s already hot. Maybe I should switch to iced coffee in the morning. At least until the weather changes.

She decided to call her parents before noon, so that she could at least see Roxanne and hear her little voice. The thought of her baby daughter kindled an ache deep inside.

I’ll have to get my own place soon. This guest house is nice, but it’s no place for a baby. Then I’ll have to find day-care. So I’ll need a job that pays more than this. Dad’s right. Keep looking at law firms. Maybe the state. Or a municipality. 

She passed the winery as Alan DaSilva came out the door, Charlie at his heel. “Good morning, Tara. Hot enough for you?”

Tail wagging fast, Charlie nosed Tara’s thigh. She bent to pat his wooly head. “You could say that. Is it normally this warm here, this time of the year?”

“Not at all,” Alan said, his eyes sweeping across the grounds. “This is the hottest late summer or early fall I can remember in Sonoma. Not to mention the driest. But it’s good for the grapes.” Charlie flopped to the ground, tongue lolling. “So, did you sleep well?”

Is Dad right about this guy, she wondered. “I never sleep well the first night in a new place.”

Alan nodded. “Neither do I. I hope you’re feeling okay. Not too tired?”

No, I’m just being paranoid. “I guess I’ve gotten used to moving around a lot over the past couple of months.”

“First day on the job went okay? I hope Chef wasn’t too tough on you.”

Tara laughed. “No, it was fine.”

“I heard you made a good impression on him.”

That puzzled Tara. “You heard that?”

“Well, he didn’t yell at you, and he told Veronica you made a good cake.”

“He said that? He looked to me like he barely tolerated it.”

Alan laughed. “That’s high praise from Chef Gordon. Don’t get used to it. He’s a tough taskmaster.”

“So, where is Mrs. DaSilva? Veronica? I barely had a chance to talk to her last night before she went out.”

Tara thought a dark cloud passed over Alan’s face. “Oh, she just went to … visit a friend of hers. He clapped Tara on the shoulder. “Look, I gotta go up to the vineyard. But if there’s anything you need, you just let me or Veronica know. Ciao.”

He strode to a dusty, battered old pickup. Charlie jumped inside as he opened the door, crossing to sit in the passenger seat. Alan slammed the door and drove out a gate behind the winery that Tara had not noticed before. It led to a dirt road that went down a slope. In the distance, Tara saw rows of grapevines.

But where is Veronica?

She tried a sip of coffee. It was finally cool enough to drink, but the sun was cruelly hot on her forehead. She walked around the winery into the shade and nearly stepped on a dark-haired man who was crouching against the wall, smoking a cigarette. “Oh, I’m sorry.”

The man rose to full height of about six feet, flicking the half-smoked cigarette into the dust. “That’s all right. You must be Tara.”

“You already know who I am. People sure talk about other people around here.”

The man’s smile was like a movie star’s, full and bright white against his dark skin. He had thick black hair with one full wave over his forehead, thick eyebrows and large, dark eyes.

Wow—this guy is hot. Those eyes, and that full mouth—

Focus, Tara. Thinking like that cost you a year’s delay in your education. 

But it gave me Roxanne. 

You can read the first two chapters for free on Wattpad.

Meet Author Scott Bury…

After a 30-year career as a journalist and editor, Scott Bury turned to writing fiction with a children’s story, Sam, the Strawb Part, and a story that bridged the genres of paranormal occult fiction and espionage thriller: Dark Clouds. Since then, he has published 12 novels and novellas without regard to staying in any one genre.

In 2012, he published his first novel, the historical magic realism bestseller The Bones of the Earth. His next book, One Shade of Red, was a satire of a bestseller with a similar title.

From 2014 to 2017, he published the Eastern Front Trilogy, the true story of a Canadian drafted into the Soviet Red Army in 1941, and how he survived the Second World War: Army of Worn Soles, Under the Nazi Heel and Walking Out of War.

Now, he is beginning a new mystery series with Wildfire, featuring the smart and passionate Tara Rezeck. Wildfire is currently available for pre-order on Amazon (for Kindle e-readers) and Smashwords (for Kobo, Nook and other e-readers).

~~~

Links to Scott’s website, blog, books, etc.

Now available for pre-order on on Amazon (for Kindle e-readers) and Smashwords (for Kobo, Nook and other e-readers).

Find out more about Scott and his writing on his website, ScottBuryAuthor.com.

I hope you enjoy the recipe Scott is sharing today on Karen’s Killer Fixin’s. Happy Eating!

Karen

P.S. We’re at 406 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~

LA CUCINA VEAL MARSALA!

Ingredients:

8 veal cutlets, scalloping style
Salt
Pepper
Flour for dredging
2 tablespoons olive oil & 1 tablespoon butter, mixed
1 pound mushrooms, sliced
1/2 cup Marsala wine
1 cup chicken stock

Dredge the cutlets through the salt, pepper and flour mixture until all sides are lightly coated. Sauté the coated cutlets in the butter and olive oil for about three minutes per side. Sauté about 10 minutes until they’re browned, then remove. Add Marsala wine and chicken stock to the pan. Simmer until the mixture is reduced by half. Add the veal cutlets and mushrooms to heat through. Serve.

~~~

**SPECIAL GIVEAWAY**: Scott will give away a free signed paperback to any reader who shares their favourite Mediterranean dish on his Karen’s Killer Fixin’s blog.

Thanks, Scott, for sharing your book with us!

Don’t miss the chance to read this book!

This entry was posted in Karen's Killer Fixin's. Bookmark the permalink.

5 Responses to Karen’s Killer Fixin’s **Author Special** with WILDFIRE, Wine Country Mysteries Book 1 Author Scott Bury #recipe ~ La Cucina Veal Marsala

  1. Karen Docter says:

    Good morning, Scott, and welcome back to Karen’s Killer Fixin’s. I really enjoyed the excerpt. I have to read this book! Thanks for sharing your recipe with us, too. I can’t remember the last time I had veal and I love chicken marsala, so I’ll have to try this recipe. Thanks!

  2. Kathleen Bylsma says:

    Nice to meet you, Scott. I must have missed Karen’s initial introduction but now I know!
    This was my late little sister’s special dish. Thanks for the memories.

  3. bn100 says:

    nice recipe

  4. Eileen AW says:

    Thank you so much for the wonderful excerpt and the delicious recipe. That’s a favorite in our house. Especially after visiting Italy last fall.

  5. Linda Moffitt says:

    Hi Thanks for sharing your book with us 😍❤😍
    I personally don’t have a Mediterranean recipe to share but I found this one and it sounds pretty good 👍 Thanks for the chance💖😍💖

    Mediterranean Chicken with Potatoes
    Ingredients:
    4 teaspoons minced garlic, divided

    1 tablespoon olive oil

    1 teaspoon salt, divided

    1/4 teaspoon dried thyme

    1/2 teaspoon black pepper, divided

    12 small red potatoes, halved (about 1 1/2 pounds)

    Cooking spray

    2 pounds skinless, boneless chicken breast, cut into bite-sized pieces

    1 cup vertically sliced red onion

    3/4 cup dry white wine

    3/4 cup fat-free, less-sodium chicken broth

    1/2 cup chopped pepperoncini peppers

    1/4 cup pitted kalamata olives, halved

    2 cups chopped plum tomato

    2 tablespoons chopped fresh basil

    1 (14-ounce) can artichoke hearts, drained and quartered

    1/2 cup (2 ounces) grated fresh Parmesan cheese

    Thyme sprigs (optional)

    How to Make It
    Preheat oven to 400°.

    Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.

    Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.

    Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.