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About the author:
Roxe Anne Peacock is the author of two mysteries, Fatal Catch, which is self-published, and Leave No Trace, sold by Simon and Schuster. Her first cookbook, History Lover's Cookbook, was inspired by the author's love of history, Civil War re-enacting, cooking, her mother, father, and grandfather owning restaurants and working as cooks. They al would have been called, "chef" in this era.
Her grandfather, Anastasios Kavadas, was born March 3, 1892 in Lefkado, Greece. His first trip to America was at the age of 14 as a stowaway. He returned to Greece. Later, he traveled to the USA on the ship TSS Themistocles from the Port of Patras and landed at Ellis Island February 24, 1912. He later simplified his name to Thomas Robert, and eventually found his way to Dixon, Illinois. He didn't become a citizen until 1960.
Roxe Anne's Grandpa Tom owned several restaurants including the Chuckwagon and Villa Café in Dixon, Illinois. The Chuckwagon was directly across from the train depot. On Friday nights, people would come from over 60 miles away to line up for blocks to eat his fish fry.
The author spent many hours playing in the restaurant and helping serve customers as a young girl. The diners would give her change for the Jukebox. Her Grandpa Tom's restaurant also had a butcher shop in the back. The taste of meat has never been the same since he passed.
Roxe Anne belongs to several writer's groups: Sisters in Crime/National, Sisters in Crime/Chicagoland, Chicago Writer's Association and In Print.
Her works have appeared in Ghost Voices and Skirmish magazine, a division of Dragoon Publishing in the UK. She has had several poems and short stories in newspapers and anthologies.
Currently, she is working on a science fiction series, Alien Justice And she is conjuring up her third cookbook.
Smokin' Good Eats
Roxe Anne Peacock
Smokin' Good Eats has over 70 recipes with 50 full-color photos of alcohol infused smoked, grilled, baked, delectable sides, and beverages. There are recipes for everyone in this book. From brines, rubs, glazes and sauces to smoked bacon wrapped meatloaf with maple bourbon sauce, bone-in pork shoulder, pulled pork with creamy apple slaw, smoked St. Louis ribs, smoked Guinness pork belly, smoked sausage and cheese bacon wrapped jalapeno peppers, smoked kielbasa, spicy honey bourbon lime wings, honey bourbon chicken drumettes, smoked stuffed Portobello mushrooms, and smoked gourmet mac & cheese, smoked family style baked beans with hamburger and bacon, and even smoked Mexican cornbread. There are plenty of other sides to go along with the smoked meat or vegetarian dishes. But don't forget about dessert. Try Smoked lemon blueberry cornmeal cake or the delectable chocolate stout orange cognac cake frosted with cream cheese orange cognac. Try my favorite, smoked caramelized honey bourbon upside down apple gingerbread cake. And where there is smoking, there are beverages. Sip on a pint of bourbon ginger beer lemonade, pineapple rum infused pink Moscato, or raspberry infused rum lemonade while the food is cooking. The most important tip the author can give someone new smoking food, is to have patience and use the best cut of meat. Smoking times may vary depending on the weather, type of smoker and cuts of meat. No two meats will cook the same. If you purchase two or three racks of ribs at the same time, they won't be from the same hog, and not taste the same. There are tips like this throughout the cookbook. Enjoy! Author of History Lover's Cookbook in Kindle, Audible, black and white and color print editions.
- Publication Date:
- 1545009058 / 9781545009055
- Page Count:
- Binding Type:
- US Trade Paper
- Trim Size:
- 8" x 10"
- Full Color with Bleed
- Related Categories:
- Cooking / Methods / Outdoor