Join Man of the Month creator, New York Times bestselling author J. Kenner, and USA Today bestselling Southern food expert Suzanne Johnson as they guide you through their favorite bar bite and drink recipes served at The Fix on Sixth. And don’t forget to spend some time learning a little bit more about the private lives of your favorite characters in all new snippets and short stories! Brought to you by 1,001 Dark Nights, BAR BITES is now available! Grab your copy today!
About BAR BITES:
Before Austin’s hotspot, The Fix on Sixth, became known for its sexy and fun Man of the Month calendar contest, the fictional downtown bar had already developed a reputation for fabulous drinks and mouthwatering bar bites—exactly the kind of venue to take a date and strike up a romance. Now it’s your chance to see exactly what’s on the menu … and to get a peek at the private lives of the men and women who not only work at The Fix, but who’ve made it the place to be in Austin, Texas.
Join Man of the Month creator, New York Times bestselling author J. Kenner, and USA Today bestselling Southern food expert Suzanne Johnson as they guide you through their favorite bar bite and drink recipes served at The Fix on Sixth. Learn how to make the delicious bar bites that Tyree’s bar has become famous for. Whip up your favorite cocktail with the same flare as Cameron or Eric. And don’t forget to spend some time learning a little bit more about the private lives of your favorite characters in all new snippets and short stories!
Most of all, come share a drink, a bite, and a laugh with us! We’re so glad you’re here.
So pull up a chair, raise a glass, and dig in with your favorite Man of the Month characters, and meet a few new ones, too!
Grab your copy of BAR BITES today!
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Nolan Wood checked his watch as he glanced around the house. Shelby’s house. Or it had started out that way anyway. Now it was his, too. Just as much as she was his.
With a shake of his head, he realized he was smiling. Not that he wasn’t usually—on the whole, he was a pretty laid-back, happy kinda guy. But since he met Shel, it took a rock solid effort to wipe the smile off his face. His Shelby. His paradox. The buttoned-up woman who’d let a loose cannon like him into her life—and in the process had changed him completely.
They’d been together for months now, but he’d known right away that she was special. And that feeling just kept getting stronger, until sometimes when he was around her he thought he might burst if he couldn’t release the pressure.
Then again, that’s one reason why he loved his radio show; that was one hell of a pressure release, after all.
Although it wasn’t quite as good as sex…
The thought seemed to shove him around, and he turned to face the suitcase he’d left by the door. For a second, he frowned. Afraid that maybe he was doing this all wrong.
But it was too late now. He’d already made his decision, his plans, and he was diving in.
He pulled the old-fashioned tape recorder out of his backpack. He’d thought it had a fun vintage flair when he’d found it in the station’s dusty storeroom along with a pack of unused cassettes. He’d snagged the device and the tapes, then recorded the message. Now, he put the cued-up cassette into the recorder, checked that the batteries were good, and added a Post-it note to the top. He left the whole thing on her coffee table. All things considered, much better than a printed note.
Then he drew in a nervous breath, grabbed his suitcase, and gave the inside of the house one last, long look.
This was it, he thought as he headed for the door. For better or for worse, everything was about to change.
BAR BITES Books and Cooking Tour
About J. Kenner:
Julie Kenner (aka J. Kenner and J.K. Beck) is the New York Times, USA Today, Publishers Weekly, and Wall Street Journal bestselling author of over forty novels, novellas and short stories in a variety of genres.
Praised by Publishers Weekly as an author with a “flair for dialogue and eccentric characterizations,” J.K. writes a range of stories including super sexy romances, paranormal romance, chick lit suspense and paranormal mommy lit. Her foray into the latter, Carpe Demon: Adventures of a Demon-Hunting Soccer Mom by Julie Kenner, is in development as a feature film with 1492 Pictures.
Her most recent trilogy of erotic romances, The Stark Trilogy (as J. Kenner), reached as high as #2 on the New York Times list and is published in over twenty countries.
J.K. lives in Central Texas, with her husband, two daughters, and several cats.
About Suzanne M. Johnson:
USA Today bestselling author Suzanne Johnson is family trained, a south Georgia native who’s been cooking all of her life, creating not only some really unique food, but precious memories that re-occur every time she smells something simmering in the oven. In all of her books, Suzanne shows that making a delicious meal doesn’t have to be complicated–it just has to be made with love. So go ahead, don’t be bashful, dive right in. Who knows? You might just make a few memories of your own.
As part of the tour, we got to do a little of our own cooking. Here are the recipes I made from the cookbook and they tasted amazing!!
Mushroom Spinach Risotto Balls
2 tablespoons butter
2 cups sliced mushrooms
1/2 cup diced Vidalia onion
2 cups Arborio rice
1/2 cup white wine
7 cups chicken broth
1 cup grated Parmesan cheese
Salt and pepper to taste
1 box of frozen spinach, thawed and drained
2 cups all-purpose flour
4 cups panko breadcrumbs
6 cups oil, for frying
In a medium saucepan over medium heat, melt one tablespoon of butter and add the mushrooms. Cook until soft, about 5 minutes. Remove the mushrooms and set aside. Add the other tablespoon of butter to the same saucepan over low heat and add the onion. Cook until tender, about 3 minutes. Add rice, stirring constantly for 2 minutes, then pour in wine and stir for an additional 2 minutes. Add 1 cup of chicken broth to the rice and stir until absorbed. Continue this process until all the broth has been added and the rice is tender, approximately 25-30 minutes. Never quit stirring. That’s the most important part. Remove from heat and stir in the mushrooms and 1/2 cup of Parmesan. Add salt and pepper to taste. Spread risotto on a large cookie sheet, cover and refrigerate overnight.
TO MAKE BALLS:
Combine mushroom risotto, 1/2 cup Parmesan and spinach in a large bowl. Roll into 1 inch balls and coat with flour. Place on a cookie sheet and refrigerate for 30 minutes. Heat oil in a Dutch oven or deep fryer to 350 degrees. In a medium bowl, whisk the eggs. In a separate medium bowl, add the panko breadcrumbs. Remove the balls from the refrigerator and dredge each one in the egg then panko breadcrumbs. Place 4 balls at a time in the oil and fry 1-2 minutes or until golden brown. Drain on paper towels.
Can I be honest in saying that the risotto came out so good, we may have even part of it as just the risotto that evening before refrigerating to fry it the next day…🙈. Here are some pictures I took during the process of making the risotto balls.
The second recipe I made was:
2-3 tablespoons butter
1 teaspoon minced garlic
1 onion, thinly sliced
12 small eggs
2 teaspoons soy sauce
Salt and pepper to taste
1 pound ground beef
2 teaspoons Montreal steak seasoning
1/2 cup mayonnaise
12 slider potato buns
12 slices extra sharp cheddar cheese
12 slices bacon, cooked and drained
In a large skillet over medium heat, melt 1 tablespoon butter and add onion and soy sauce. Sauté until translucent, about 3-5 minutes. Remove from heat and set aside. In a large bowl, combine ground beef and Montreal steak seasoning. Form into 2-inch patties. Preheat grill to medium and cook burgers for 5-7 minutes, turning halfway through, or until 160 degrees for medium (170 degrees for well done). In a small bowl, combine mayonnaise and garlic. Using the same skillet as before, over low heat, melt 1/2 tablespoon butter and crack 4 eggs into skillet, making sure to keep separated. Salt and pepper eggs and flip after 1 minute. Continue to cook for an additional 30 seconds to 1 minute and immediately remove from heat for an over easy egg. To build each slider: spread 1 tablespoon of garlic mayonnaise on slider bun, top with beef patty, 1 slice cheddar cheese, 1 tablespoon sautéed onion, 1 bacon slice and 1 egg. Repeat for the remaining 11 sliders.
These came out sooo good! The egg was the perfect topping on them. That was also the part I had the most trouble with, definitely need to work on my egg cooking, but the directions really helped and it was so worth it.