Pub Grub for Bryant and May

 My latest read in the Peculiar Crimes Unit Mystery series by Christopher Fowler, is Bryant & May: Strange Tide.  I'm caught up now and will just have to wait (impatiently) for the next in line. Anyway, being as the I Heart Cooking Clubs (IHCC) theme this week is Pub Grub, it fits right in with my fiction book selection.  The two elderly detectives spend a goodly amount of time in London pubs.  So, we're serving them up a digital lunch of Chicken and Leek pasties.  Though that term is a bit cringe-worthy, harkening as it does to naughty night club strippers.  I would prefer turnovers, empanadas, meat pies, hand pies, take your pick.  Good, tasty finger food at any rate -  the recipe from our IHCC featured chef, Hugh Fearnley-Whittingstall's scrumptious cookbook, River Cottage Every Day.

Arthur Bryant, the oldest of the detective duo, by 3 1/2 years, is also the funny, wildly eccentric, totally intuitive, odd man out to his straight man, John May, who tries, unsuccessfully, to keep his partner in line with Metropolitan Police standards of operation.  Let's just say that Mr. Bryant operates out of the box.

Christopher Fowler has got to be one of the most inventive, witty, and hilariously funny writers on the scene today.  Mystery or otherwise.  As The Guardian says, he "takes delight in stuffing his books with esoteric facts, together with a cast of splendidly eccentric characters (and) corkscrew plots, wit, verve and some apposite social commentary, they make for unbeatable fun."  Totally on spot. Of course I've raved on previously about his novels, The Memory of Blood, and The Water Room.  Terrific reads.

So, Pub Grub.  I've had some in my day, not a whole lot as I don't really frequent pubs, since my husband doesn't drink.  In London I did enjoy fish and chips with a side of mushy peas in a nice pub near the Tower bridge, in Honolulu there are a couple of Irish pubs we've gone to, where the music was great, and in Ireland we  popped into one or two.  That's about it.   Still, you don't need to be in a pub to serve up some typical pub grub.

I especially liked the way Hugh's recipe separates the slices of chicken from the lightly caramelized onion and cream filling.  When you bite in it's not all smushed together, and the taste is sublime.  I used a thick kefir cream and previously prepared chicken. (you notice how I'm not using the L-O's term anymore?)  My pastries didn't get crimped too beautifully though.  Still they were yummy.

These little meat pies are great to take on picnics, as your lunch to go, or just for dinner with a bit of salad. You'll notice I'm also having mine with a glass of Guinness for more pub authenticity.

And, now a slight diversion on a little known pathway, about that particular sort of Guinness, the Draught, black label with the harp, it gets rid of tape or heart worms in your cat or dog.  I kid you not.  Just 1 oz. per 20 lbs. of critter, due to the particular type of hops, and that Dublin water, which renders worms sterile.  You can do your own research, but here's a link..  I was looking for something more natural, to replace the rather toxic meds from the vet, for our elderly kitty and came upon this info. And, yes the cat is fine now.  End of rave.

I'm linking this post to Beth Fish Reads for her Weekend Cooking event and to IHCC (I Heart Cooking Clubs), so be sure to drop in and link up yourself or get some good book suggestions and or cooking ideas.
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Baked Guavas Stuffed with Cranberries and Sausage

These were originally meant to be Baked Stuffed Apples, as per Carolyn Hart's fictional character, the handsome, all around fantastic, Max Darling in Death Walked In.  A breakfast surprise he whips up for his wife.  How cool is that?  However I thought, this is Hawaii, and there are guavas at the moment, for which I have been feeling semi-guilty, due to neglect.  Hey they just were not calling my name.  Jam, chutney, compote, too cool for ice cream, been there, done that, boring.  But this, oh boy, oh boy, the potential!  Baked Guavas, stuffed with that sausage and cranberry combo, maple syrup drizzled over the tops.  As Rachel Ray would say, yum-o!

And they were, for sure, trust me, etc.  It was one of those experiments that come out just right the first time.  Tender, juicy, not too sweet, not too tart, flavorful ....deliciously perfect.  I did a riff off  Rachel Ray's recipe, due to Ms. Hart not providing one.  I will provide her version with my changes noted, and you can vary at will.

Since guavas are nicely tart, I skipped the vinegar, as well as the herbs, mustard, oil, salt and pepper.  You might want all those with apples, depending upon the flavor and sweetness of your fruit.

Lavender Scones and Mysteries

Mysteries and food, they make such a lovely pairing.  I can think of a number of writers who combine the two interests, and one of my favorites is Susan Wittig Albert.  This recipe for Lavender Scones comes from her 2004 mystery, A Dilly of a Death, featuring China Bales, sometime sleuth and proprietor of a small town herbal shop and tea room, somewhere in Texas.  Where is not exactly important, it is the fleshing out of characters, plot development and all the rest that make us come back for more.

Like these scones.  One of the more irascible characters quibbles that China should have left out some of the lavender.  That gave me pause.  But then you consider the person, and say no, I'll try it the way it's given.  What a waste of delightful lavender buds if you could'nt even get a taste.  And, I am here to tell you that there is just enough.  Perfection.  And, wait until you smell them baking; that by itself is wonderful.  Luckily I had some lavender remaining from an earlier experiment in marshmallow making, (Lavender Marshmallows, yum).