Today, Kelly Cooper, the protagonist of my future novel, Precinct 9, will share with you one of her favorite recipes.
Kelly is a police sergeant caught up in the mining of data from various internet sites and producing information that draws similarities between two unrelated cold cases. Just as she begins to place the final pieces of the puzzle together to reveal a serial killer, she becomes engaged in a heated verbal altercation with her ex-boss over a scandal beyond her control.
When the ex-boss is murdered and Kelly's gun goes missing, she is declared a person of interest and placed on administrative leave. The gloves are off.
With a serial killer on the loose and her life on the line, Kelly must do everything she can to clear herself of any wrong-doing, and find a way to complete the puzzle, all while operating outside the limits of the law.
Take it away, Kelly!
While Diane figures out how I’ll piece together that puzzle, let us see if I can’t piece together for you, this recipe of lightly crusted pork medallions.
You will need the following ingredients:
1 roll of center cut pork tenderloin
½ cup of all-purpose flour
1 egg
Salt and pepper to taste
Cut the pork loin into equal slices about a half-inch thick. Salt and pepper them to your desired taste and soak them in egg batter for 10 minutes, then lightly dust them with flour. Let them set while you fire up the deep fryer.
Fry them at 375 degrees for exactly 5 minutes. Use whatever method you want to drain the excess fat. I put them on paper towels and let them set for a couple of minutes.
A serving size is 3 medallions. Plate them with country fried potatoes and buttered asparagus. The recipe for the potatoes has to come from mother. She never shared that one.
I hope you try this dish. It’s fantabulous!
Now, I have a serial killer to find. Ah, a computer!
