squeeze her hand hard.
“I want,” I say. “Very, very much.”
Want even more James Patterson? You don't have to wait.
Tap here to find your new favorite book.
Get sneak peeks, book recommendations, and news about your favorite authors.
“Killer Chef keeps the peace with great food.”
—Caleb Rooney
Recipes from the
Killer Chef Food Truck
Blackened Catfish Sandwich
1 catfish filet, about 5–6 oz.
1 tbsp. honey
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ tsp. cayenne pepper
¼ tsp. ground cardamom
1 tbsp. prepared horseradish
2 tbsp. mayonnaise
2 tbsp. olive oil, divided
1 small yellow onion, halved and thinly sliced
1 small green pepper, halved lengthwise, seeds removed, and sliced into thin strips
1 small baguette, preferably from Leidenheimer Baking Company
1 tsp. butter
Pat catfish dry with a paper towel. Coat with honey and season all over with salt, black pepper, cayenne pepper, and cardamom, and set aside.
In a small bowl, mix together the horseradish and mayonnaise.
Place 1 tbsp. of the olive oil in a medium sauté pan over medium heat. When oil is shimmering, add onion and green pepper and stir to coat. Cook, stirring occasionally, until onion and pepper are soft and beginning to brown slightly, about 5–7 minutes. Remove from the pan and set aside.
Raise the heat to medium-high, and add the remaining tbsp. olive oil to the sauté pan. When oil is shimmering, add the catfish and cook until spices are blackened and catfish is cooked through, about 3 minutes per side. Remove from the heat.
Split the baguette down the middle lengthwise, and melt the butter in another pan set over medium-high heat. When butter is melted and bubbling, place baguette facedown in the pan, making sure it’s in contact with the butter, and toast until golden brown, about 3 minutes. Slide toasted baguette onto a plate and spread the top half with horseradish and mayonnaise mixture. Top with the catfish, onion, and peppers, and serve.
Cajun-style Scrambled Egg Po’boy
1 tbsp. rendered duck fat
1 small yellow onion, diced
2 extra-large eggs
1 tbsp. heavy cream
¼ tsp. kosher salt
1 tsp. Cajun seasoning*
1 small baguette, preferably from Leidenheimer Baking Company
1 tsp. butter
2 scallions, white and green parts thinly sliced
Melt duck fat in a medium frying pan set over medium heat. When fat is shimmering, add diced onion and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.
While onion cooks, crack both eggs into a small bowl and beat with a whisk. Add cream, salt, and Cajun seasoning blend, and whisk to combine.
Add the egg mixture to the pan with the onion and lower the heat. Using a heatproof spatula or wooden spoon, gently stir and fold eggs until large curds form and the eggs are no longer runny. Remove from the heat.
Split the baguette down the middle lengthwise, and melt the butter in another pan set over medium-high heat. When butter is melted and bubbling, place baguette facedown in the pan, making sure it’s in contact with the butter, and toast until golden brown, about 3 minutes. Slide toasted baguette onto a plate, fill with eggs and sliced scallions, cut into halves, and serve.
* You can find Cajun seasoning blends in the spice aisle of any grocery store, or you can make your own by mixing equal parts ground black pepper, garlic powder, onion powder, dried thyme and/or dried oregano, sweet paprika, and cayenne pepper.
Duck-Fat Fries
1 lb. russet potatoes
2–3 qts. rendered duck fat*
Sea salt
Scrub potatoes thoroughly and peel if desired (though leaving some or all of the skin on is fine). Slice potatoes in half lengthwise, then cut into ¼-inch-thick strips. Soak the potato strips in cold water for one hour, then drain.
While potatoes are draining, melt duck fact in a large (at least 5-quart), heavy, high-sided pot or saucepan. Once fat is thoroughly melted, heat over medium heat until temperature reaches 325 degrees on a frying or candy thermometer. Carefully lower drained potatoes into the melted fat, working in batches if necessary so as not to drop the temperature of the fat, and cook through, about 5–7 minutes. Remove potatoes from the fat using a slotted spoon or spider, and drain on paper towels.
Potatoes should be fully cooked but not fried.
While potatoes drain again, raise the heat under the fat to medium-high, and heat until temperature reaches 375 degrees. Return the potatoes to the fat, in batches again if necessary, and fry until crispy and golden, another 2–3 minutes. Remove potatoes from the fat using a slotted spoon or spider, drain on paper towels, and sprinkle liberally with sea salt. Allow to cool slightly, and serve.
Duck fat can be stored for later