TIME FOR SUMMER

From Gabrielle Myers, celebrated chef, poet and author of HIVE MIND.

“In powerful lyric prose that sometimes can’t help give way to poetry…Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day.  In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”

Pam Houston, Author Contents May Have Shifted

THE RECIPE

The late spring BBQ season comes with a rush as cherry trees flush with fruit and tall grasses tangle against our ankles. Rather than rely on additive and sugar-packed store bought BBQ sauces, follow this recipe to make your own savory sauce. Ridiculously easy to make, BBQ sauce should accentuate the fattiness of the falling off the bone rib meat. Instead of the odd and likely chemically processed liquid smoke, use naturally smoked paprika to give the sauce a smoky kick. The lycopene in the tomato paste and the Manganese and Magnesium rich molasses make this sauce leap with health benefits.

Rub for the ribs:
1 teaspoon hot red pepper flakes
1 teaspoon ground fennel seed
½ teaspoon black pepper
Salt, to taste

BBQ Sauce:
7 ounces organic San Marzano tomato paste
2 tablespoons organic blackstrap molasses
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 teaspoons smoky paprika
½ teaspoon garlic paste (make fresh)
Salt, to taste

1. Put all the ingredients in a stainless steel bowl.
2. Mix the ingredients well.
3. After the ribs have cooked for 1.5 hours at 315 degrees Fahrenheit, lather the sauce on both sides of the ribs.
4. Turn the ribs about every 30-40 minutes as they cook for another hour or hour and half. Add more sauce to cover the ribs as necessary. Once they pull away from the bone, the ribs are done. If you like to grill, place the ribs on a low flame and gently grill them for about 10 minutes to finish cooking.

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Poets & Food

Below is a recipe from author Gabrielle Myers, author of the HIVE MIND, the story of a doomed love affair set on a farm in Northern California. Myers is as good with grilling tongs as she is with selecting the perfect word.

PRAISE FOR HIVE MIND
“In powerful lyric prose that sometimes can’t help give way to poetry…Gabrielle Myers sings her own, very personal love song to the soil under all of our feet. The voice in Hive-Mind is complicated, edgy, vulnerable and deeply in love with fig trees, cherry tomatoes, and the sound of crickets on a hundred and ten degree summer day.  In these dark, environmentally catastrophic times, we need books like this one to shake us out of our slumber, remind us where we came from, reconnect us to what we are.”
Pam Houston, Author Contents May Have Shifted

Hedgehog Mushroom, Green Garlic, Pistachio Relish

This relish accentuates the wild Hedgehog mushroom’s delicate woodsy flavor with a backdrop of spicy green garlic and pistachio’s round buttery crunch. When wilted, the creamy yellow and orange ‘shroom turns brown as the flavor gets concentrated and the water in the flesh evaporates.
Hedgehogs have a long growing season and are widely available for a wild mushroom. These fungal gems also contain high levels of vitamin D and selenium (Baldy).
Spoon the relish over the crispy skin of pan-roasted chicken breasts or thighs, marinated tofu, or a juicy rib-eye steak. You can prepare this relish ahead of time and store it in the refrigerator, but don’t add in the chopped pistachio until right before serving—this will help retain its crunch.

1.5 cups, sliced Hedgehog mushrooms
1 tablespoon olive oil to cook the Hedgehogs
1 tablespoon, roasted and chopped pistachios
1 teaspoon, chopped sage
1 teaspoon chopped Castelvetrano olive
1 teaspoon finely chopped green garlic (or shallots)
¼ teaspoon Balsamic vinegar
1 tablespoon extra virgin olive oil to finish
Salt, to taste

1. Heat up a medium fry pan on high heat, add the olive oil, and throw in the sliced Hedgehogs.
2. Shake the pan and stir the Hedgehogs as they cook. They will lose their liquid and then start to brown. Once the liquid is released, turn the heat down to medium. Aim for a slight golden brown. This should take about 5 minutes.
3. Right before the Hedgehogs are done cooking, add in a pinch of salt and the green garlic (or shallots), cook them for 1-2 minutes, and then add in the chopped sage for a final minute of cooking.
4. Set the pan aside to cool.
5. Once the pan is cool, add in the Balsamic.
6. Right before serving, add in the chopped pistachios.

Baldy, Meagan. “Fall in Love with Fungus.” News from Native California, vol. 29,       no. 3, Spring2016, p. 19. EBSCOhost,proxy.deltacollege.edu:8080/login?       url=http://search.ebscohost.com/login.aspx?direct=true&db=aph&AN=113773061&site=eds-live&scope=site.

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