Karen’s Killer Fixin’s **AUTHOR SPECIAL** with CLAIRE DAVON!
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, CLAIRE DAVON, and her favorite recipe for PERKY PAPRIKA PORK!
Elementals’ Challenge, Book 1
BY CLAIRE DAVON
A love that’s fated to go up in flames.
All her life, a faint memory of her parents and fire has glowed at the back of Rachel Quinn’s mind. With her parents long dead, there is no one to clarify what it means.
When a gorgeous winged man rescues her from a pack of werewolves, something flares to life inside Rachel. Suddenly she can see the paranormal world around her, a world unseen by mortals. And far more complicated.
When Phoenix’s massive orange-and-red wings erupt from his back, he knows his Challenge-an age-old battle against his Demonos counterpart-is upon him. Heeding Rachel’s cry for help adds a layer of complexity never seen in any previous Challenge.
Rachel, they discover, isn’t entirely human. Like Phoenix, she commands fire. Fire calls to fire, and soon they are succumbing to a fierce attraction. As the Challenge bears down on them, though, Phoenix must discover what the Demonos has in store for mankind. If he doesn’t succeed, the entire world will be swallowed up in darkness-and Rachel along with it.
The Evolution of a Series
I’ve been writing most of my life, from when my friends and I made elaborate lists of the guys in various TV shows and movies that we liked and “assigned” our faves to each of us (okay, I might have been the list maker in that scenario). I’ve always had a vivid imagination and it’s best channeled into words, for my mental health and the good of everyone around me.
Fire Danger, the first in my Elementals’ Challenge series, was a book I started a decade and a half ago with this idea of immortal Elementals who have to battle their enemies from time to time in a struggle called Challenge. If the Elementals lose, the world suffers. I wrote about a hundred pages and then it petered out. My idea at that time was to tie in current events and make some widespread global conspiracy that dated back a century that was echoing into the current onset of Challenge. I couldn’t tie all the world event ideas together and the story sputtered. When I picked it up again years later and stripped that part out, as well as the obvious influences from the paranormal authors I was reading at that time, the story started to work. I was never going to be the kind of writer who can write complex political intrigue. Once I understood that, I could move forward.
I also realized that I’d made all the Elementals male in my initial drafting. It was an interesting bit of unconscious bias that I hadn’t been aware of. I changed that, of course, and the resultant story Water Fall is one of my favorites of my books. I’m glad that my initial idea got put on hold because when I went back to the series I had more powerful ideas and the resultant Samhain release of Fire Danger in 2016 remains one of my proudest moments. With four Elementals’ Challenge, one Beyond Elementals’ Challenge, and four more to follow (fifth Elementals’ Challenge and three more Beyond Elementals’ Challenge) books coming, the world of the Elementals is richer than it would ever have been back in the late 2000s.
If you’re curious to know more about me, I have included my social media and website contacts below. My website has links to all available books, if you’re curious to check some out.
USA Today Bestselling author Claire Davon has written for most of her life, starting with fan fiction when she was very young. She writes across a wide range of genres, and does not consider any of it off limits. Her novels can be found in the paranormal romance and contemporary romance sections, while her short stories run the gamut. If a story calls to her, she will write it. She currently lives in Los Angeles and spends her free time writing novels and short stories, as well as doing animal rescue and enjoying the sunshine. Claire’s website is www.clairedavon.com.
Links to Claire’s website, blog, books, #ad etc.:
Amazon Author Central:
Claire’s Reader Group (Claire’s Reader Muses): https://www.facebook.com/groups/388481941792498/
I hope you enjoy the recipe Claire is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 574 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.
PERKY PAPRIKA PORK
NOTE FROM CLAIRE: Like many of my recipes, I clipped this from the Los Angeles Times food section years ago, so I don’t know who to attribute it to. The name is cute and the dish hits the spot on those cold nights. When you serve this dish with buttered noodles it satisfies every comfort food craving. I hope you enjoy it!
2 medium-sized onions, chopped
2 tablespoons olive oil
1 pound lean pork, coarsely chopped
½ teaspoon chili powder
2 garlic cloves, minced
1 ½ tablespoons sweet paprika (preferably Hungarian)
1 tablespoon all purpose flour
1 cup chicken broth
3 ripe tomatoes, chopped
1 tablespoon tomato puree
1 red pepper, seeded and chopped
¼ pint plain yogurt
Salt and freshly ground pepper to taste
- In a medium skillet with a heavy bottom, saute the onions for 5 to 7 minutes over medium heat in the olive oil.
- Add the pork and brown it on both sides.
- Mix in the chili powder, garlic, and paprika; cook for 2 to 3 minutes, scraping up particles that may stick to the bottom.
- Add the flour a little at a time, stirring all the while. Cook for 2 to 3 minutes.
- Slowly stir in the chicken broth and mix well; stir in the tomatoes, puree and red pepper.
- Simmer gently, tightly covered, until the meat is cooked through (about 1 ¼ to 1 ½ hours), stirring occasionally.
- Pour off about ¼ cup of the cooking juices into a small bowl and blend the yogurt into it; mix well.
- Remove the port from the heat and stir in the yogurt mixture; season with salt and pepper.
- Heat on medium until the mixture is heated through (do not boil). Serve immediately with buttered noodles, if desired.
Thanks, Claire, for sharing your story with us!
Don’t miss the chance to read this book!