by: Kate Young
Series: Marygene Brown Mystery
Genre: Cozy Mystery
Release Date: May 28, 2019
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Life has always been sweet on Georgia's Peach Cove Island, but a case of murder has Marygene Brown down in the pits...
For generations, the women of the Brown family on Peach Cove Island have been known for their Southern sass and sweet homemade desserts at their beloved Peach Diner. Since their mother's passing two years ago, Marygene has been stuck in Atlanta while her sister Jena Lynn has been running the family business. Now Marygene has left her husband and returned to her hometown, where she can almost feel Mama's presence.
But all is not peachy back home. Marygene has barely tied on an apron when a diner regular drops dead at the counter. When it turns out the old man's been poisoned, Jena Lynn is led away in handcuffs and the family eatery is closed. Now, to save her sister and the diner, Marygene must find the real killer. With some startling assistance from her Mama's spirit, Marygene will be serving up a special order of just desserts...
Includes Seven Recipes from Marygene's Kitchen!
Sam’s Surf and Turf Burgers
Marygene’s brother, Sam, works at The Peach Diner as a line cook. He is famous around the island for his Sam’s Surf and Turf Burger, which he obviously named after himself. The island favorite is perfect for those around the pool cookouts or anytime you a taste of Peach Cove island life.
5 pounds ground chuck
1½ tablespoons Montreal steak season
1 teaspoon Worcestershire sauce
2 cups lump crabmeat
1 teaspoon Old Bay Seasoning
2 tablespoons mayonnaise
1 teaspoon horseradish mustard
1 tablespoon freshly chopped dill
¼ cup panko bread crumbs
2 green onions, chopped
Zest of 2 lemons
6 slider buns
For the lemon aioli
¾ cup mayonnaise
½ tsp Dijon mustard or to taste
Zest of 2 lemons
Juice of 1 lemon
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons chopped chives
1 teaspoon chopped parsley
Salt and pepper to taste
Season the ground chuck with steak seasoning and Worcestershire sauce. Divide into 12 slider-sized patties.
Make the crab stuffing: combine crab, Old Bay Seasoning, mayonnaise, mustard, dill, green onions, lemon zest, and bread crumbs.
Divide the stuffing among six patties, leaving ½ inch around the edge. Place the remaining patty on top of each stuffing-topped patty and crimp the edges with a fork or your finger. Reshape the patties by hand.
Grill to medium well or desired doneness. Serve on slider buns with lemon aioli and Bibb lettuce.
*Black and Blue variation.
Add crumbled blue cheese to the ground chuck before shaping the patties.
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A PRE-ORDER CONTEST with fabulous prizes! A Coach Bag with matching wristlet and $120 in gift cards plus autographed copies of the book!
* Grand Prize Winner receives a gorgeous Coach Avenue Tote and Coach wristlet pictured below (value $450) and a $100 gift card to either Amazon or B&N.
* 2 Runners up will receive a $10 gift card to either Amazon or B&N and an autographed paperback copy of Southern Sass and Killer Cravings.