Getting Hot In the Kitchen with Jason Morgan
To detective Jason Morgan, being a police detective isn’t everything—it’s the only thing.
So when he’s tasked with keeping a local restaurant owner safe as part of a huge case, he knows he’s the man for the job. But Serenity Gallagher isn’t any ordinary witness, and as the danger twists and the stakes get higher, the heat between them extends far outside of the kitchen…
Kimberly: Hi Jason and Serenity. Thanks for coming to hang out in my kitchen today.
Serenity: Sure thing. Wow, you’ve got a pretty stocked pantry, Kincaid. Nice.
Jason: Oooh, yeah she does! What are we making?
Serenity: (grinning) Do you ever stop thinking with your stomach?
Kimberly: (laughing) It’s okay. I thought we’d make the warm potato salad you guys ate in Drawing The Line. It’s kind of perfect for a Memorial Day barbecue.
Serenity: I’m okay with that.
Jason: Me too. I’ll get the dishes.
Kimberly: Great. So first, we’re going to take about two pounds of red potatoes and scrub them, then cut them to about a 1 to 2 inch dice, right?
Serenity: Yep. Meanwhile, if you’ve got a couple (2) ears of fresh corn, go ahead and clean that (take off the husks and silk) and boil it in a big pot of water until it’s done, about 8-10 minutes.
Jason: She gets bossy in the kitchen, doesn’t she?
Serenity: I prefer to think of it as organized.
Jason: (stage whispering) She’s *really* organized.
Serenity: Just for that, I’m going to give your serving to Kimberly.
Jason: Hey, I meant it in the good way! I like it when you get bossy.
Kimberly: I’m not even going there. Guys, the recipe?
Serenity: Right! So while the corn boils, we’re going to put these potatoes in a pot and add just enough water to cover them. Then they go over high heat until they come to a
Kimberly: Got it. While we wait, do you want to share with readers how you came up with this recipe?
Serenity: Well, my best friend Jules, who also happens to be the restaurant manager at my diner, Mac’s, has this thing against mayo.
Jason: She hates it!
Serenity: So one night, after we’d, uh, had a few margaritas.
Jason: You said it was six.
Serenity: (trying not to laugh) It was a single-digit number. Anyway, we’d had a few drinks and she was complaining that all potato salad had mayonnaise in it. So we came up with this to make her happy.
Jason: And it worked, because it’s a favorite on Mac’s menu.
Kimberly: I see that! So what’s next?
Serenity: We’re going to take about a quarter of a red onion and dice it nice and fine. Then we’re going to chop about three green onions.
Serenity: And Jason’s going to drain the corn for us, then carefully cut the kernels off the cob with a sharp knife.
Jason: Wow, you weren’t kidding about carefully! These things are hot.
Kimberly: Look out. I do know a good ER doctor if you get hurt, though.
Serenity: Who, Dr. Fisher?
Kimberly: (smiling wickedly) Yup. I’ve seen him a lot lately.
Jason: That sounds cryptic.
Kimberly: Let’s just say, I have a vested interest in his happily ever after (coming at the end of July!)
Serenity: Nice! So I’m going to put about 1/3 of a cup of balsamic vinegar in a bowl, and add ¼ teaspoon of Kosher salt, about ½ teaspoon of freshly ground black pepper, and a Tablespoon or two of freshly chopped tarragon (1 teaspoon if you used dried). Then Jason’s going to slowly drizzle in about 1/3 to a ½ cup of olive oil while I steadily whisk the dressing.
Jason: You’re such a show-off with that whisk.
Kimberly: It is rather impressive. What next?
Serenity: All we do now is drain the potatoes, and add them to the corn, then toss with the dressing while it’s still warm. When I eat this as a meal, I add a few slices of crispy, crumbled bacon. But that’s optional.
Jason: Bacon shouldn’t be optional. Bacon should be a food group.
Kimberly: Well it looks great. And for all those readers out there who agree, check out more of Serenity’s kitchen adventures in my foodie contemporary with a twist of suspense, Drawing The Line! Thanks for playing along today!