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ENJOY THIS NOTE FROM THE AUTHORS
The mysteries are malicious. The recipes are delicious. John Klopfenstein, Criminal Defense Attorney ~ Carmel/Salinas, California
My son Jory and I had a great time collaborating on this book. I wrote the mysteries and he provided the recipes. Together we created some
murderous titles for the recipes and decided which types of food would best fit the various mystery stories.
Some of my stories were influenced by being a gangster’s daughter.
Really. My father was a gangster.
He was a bookie, owned a gambling ‘place’ and when he was ready to move on, he and his partner opened a restaurant and bar at the heart of Main Street in Buffalo, New York.
The head of one of the big crime families lived in Buffalo. Odd as it may seem, Buffalo was home to many members of that family in the middle of the twentieth century. There are books about them, telling who they were and what they controlled—from Buffalo to Niagara Falls.
My father knew some of them, I have been told. He was invited to share their goods, their ill gained fortunes and business opportunities. He always refused, and I’m grateful for his wisdom and choice. For some reason they left him alone to forge his own gains.
He did not have or carry a gun. In fact, even though his wife, my mother (who I once called his gun moll in a story I wrote) could be nasty, he was never unkind to her or me. He was generous, and I learned a lot about generosity through his actions.
My boyfriend at the time, his friends and I would stop in at the restaurant. They would even go on their own, knowing my dad loved to have them visit.
What stories he told them! Ones he wouldn’t tell a daughter, he told them and, eventually, his grandson. Who, of course, told me.
I watched my father as he found his way, lost it and then found it again.
Through it all, I always knew I was loved. How lucky I was!
My two sons, his grandsons, also knew he loved them. They were more than special to him; he adored them.
He loved owning and hanging out at his restaurant, The Spaghetti House, and he enjoyed cooking as much as serving drinks and talking to people.
Some people sat at the bar, others in leather booths where meals were served. Passersby stopped to talk with him. Looking back, I know that, for my father, it was the best of times. Food, friendship and family were at the heart of his life.
Remembering my father, and picturing him at a restaurant he owned is what initially inspired me to write stories that took place in a restaurant. I’m a mystery writer, so they had to be about murder, mayhem and, I thought, a fun bit of madness.
Loving short stories, I decided to write a series of short mysteries, all taking place in a restaurant called Manhattan Shadow.
I’m a New Yorker at heart and have lived there for many years, so New York was perfect as the restaurant’s location and the center of the stories’ criminal organization.
.Zero the Bookie is fashioned after my father. He also appears in my
Sleuths Mystery Series along with Dick and Dora Zimmerman, reminiscent of the
Thin Man characters.
The idea of adding recipes made good sense, since my father was a chef and the stories were set in a mob-owned restaurant. Then, Level Best Books, our publisher, suggested putting a recipe before each story.
I agreed. “Great idea. My son is a fabulous cook; he can create the recipes. Plus, we’ll give them names to fit the stories.
Indeed, we did. For example, “Chicken Piccata Caper,” “The Sacrificial Lamb,” “The Quiche (Kiss) of Death.” Near the end we added, “A Deadly Delicious Dessert.”
It will perhaps seem strange to some readers that those desserts are ‘donuts,’ but those donuts belong to a very important memory. When my father and mother came to visit us after we moved to Long Island, my father brought along a small donut-making machine.
I wisely disappeared from the anticipated mess.
Oh, how his grandsons loved making the donuts, adding different frostings and sprinkles and devouring them. The three of them had such fun! The experiences of those times have long belonged to my son, Jory. I believe they inspired his joy of cooking.
Here are Jory’s thoughts concerning his love of both cooking and his family ties: “Some of my earliest memories about my grandfather include making donuts with him in the kitchen of our house. I remember his kindness, patience, and love for the process as well as the end result. It gave me a lifetime passion for cooking, and a desire to learn the best techniques. It did, of course, also have the effect of creating a lifetime love affair with donuts (come on, they are nature’s perfect food). As I grew older, there were many shared meals and stories that gave me a true appreciation of my grandfather as a person.
“In my family, today, we truly look forward to our evening meals. I have three kids (2 girls, 9 and 7, and a boy 3); my grandfather would have adored them. What I cook allows my children to get know my grandfather through every bite of the cuisine he created. I hope the recipes in my mother’s books inspire good memories and experiences in others, too.”
As I considered mystery stories for the book, I thought about places familiar to me or where I like to spend time.
The story, “He’s A Dead Duck,” was a reminder of a duck pond we lived near on Long Island, years ago. I loved the idea of creating a story beginning with a duck recipe. “The Chicken Piccata Caper” was the easiest; I always ask Jory to make that delicious recipe for me when I visit.
There’s a story centered in a coffee shop: I meet friends there several times a week to take a writing/computer break.
“Malled to Death” is a result of my seeing a mall at death’s door, most stores gone, when I was back east last year.
Never a dull moment in this entertaining and intriguing collection of underworld stories featuring a mob boss with plenty of axes to grind. Fascinating tales told by a talented author. As an added bonus: delicious recipes for the gourmet mobster in all of us. ~ Lida Sideris, author of the Southern California Mystery series
READ THE BLURB
The Family Business
This is a collection of murder mystery stories linked by two main characters, Poppa and the Boss and at times joined by the Senior Sleuths, Dick and Dora Zimmerman and their friend, Zero the Bookie. How they get involved is often a mystery.
Poppa is head Chef for a successful restaurant, Manhattan Shadow, owned by the Boss, a powerful mobster determined to maintain control and power in his territory.
To refuse to work for him would be considered an insult. Not a good thing for Poppa’s wellbeing.
There are silent implications if one should become disloyal. There are consequences implied one doesn’t want to experience.
In the restaurants private dining room murder is often planned for all sorts of irrational reasons that seem very rational to the Boss: including power, greed, control, revenge and of course money.
The stories Poppa could tell…and does.
But who is he telling?
That’s also part of the mystery.
Of course the Senior Sleuths and Zero know.
ENJOY AN EXCERPT
Two Left Feet
“There has to be bodies somewhere,” the homicide detective shouted to the coroner and Forensics.
It was a detective who one day would be very important to Poppa.
“Yeah, well they sure aren’t here,” came a snarky reply.
The two left feet had been found in the backyard of a home owned by an elderly couple in a Brooklyn neighborhood off Ocean Avenue. They were more than slightly hysterical upon finding them, and immediately called the police. They watched the police search the property and the house while neighbors gathered, voyeurs to it all.
Eight days later, two left legs washed up on the sands of a private beach at the end of Coney Island. The residents of Seagate were outraged. The same detective, coroner and forensic scientist searched the area, looking for clues.
“Bodies would be nice,” snapped the coroner.
Less than a week later, a homeless man looking for a place to sleep pulled open the unlocked door of a black Toyota in a Brooklyn used car lot. He discovered two dead bodies had beat him to the spot for his comfortable night’s rest.
Again the detective showed up, the coroner arrived with two gurneys, and the forensics scientist carefully checked the inside and outside of the car. The homeless man was taken to the police station for questioning and later released.
“It’s a mob hit.” The detective shook his head.
The Mob Boss was brought in for questioning shortly after the bodies were discovered. As always where murder was involved, he had a solid alibi: “I was out of town on business. Here are my credit card receipts.”
A month earlier the whole “caper,” as they called it in The Boss’s private dining room, had been planned. It was to be executed by Marco and several other members of his criminal organization.
“This is revenge,” growled D’Angleo to his men.
“These two guys have been making an aggressive effort to take over some of our loansharking business. I want to leave a message that won’t be forgotten.”
More body parts were found throughout different neighborhoods of Manhattan and Brooklyn. Though no notes were attached, “See what happens if you mess with us!” was certainly implied.
Poppa, Head Chef, placed food on big platters in front of them, poured wine, left several bottles on the table and walked out as he always did.
He had overheard talk, “tear them limb from limb,” and when he read the news, first about the feet and legs, he knew. There was nothing he could do; if he squealed, his various body parts would also be found lying about somewhere.
Poppa sat with his wife, Vi, reading one of the many newspaper stories written about these bizarre murders. For several weeks body parts were tossed out like old shoes.
“Body parts of several men have been found throughout Manhattan and Brooklyn, scaring the elderly, causing bars to close early and seemingly sending a warning. Only, who’s sending it is a mystery. The coroner is working to identify the victims.”
The detective in charge interrogated D’Angleo several times. His gut told him he had more than a little to do with the atrocious murders.
“Come on Alan, we’ve known each other for years. This is right up your alley, and happening in your territory.
“Hey, I’m a legitimate businessman with customers from Manhattan to Brighton Beach at the end of Ocean Avenue. I don’t go into the Russian’s territory. I respect it belongs to them.”
Both the detective and the Mob Boss knew no one fooled with the Russians. The first time any man messed with them, he lost a very essential male body part!
The various body parts were eventually identified as belonging to three men who were members of another criminal organization. For the time being, it would be an unsolved case.
At least for the time being.
Chicken Piccata was served the night those three men had dinner in the private dining room of the Manhattan Shadow, prior to their unseemly demise. Poppa heard D’Angelo laugh out loud and call it the Chicken Piccata Caper.
Apparently, mobsters appreciated a good meal as well as a good murder!
ENJOY A RECIPE FROM THE BOOK
Chicken Piccata “Caper”
Cauliflower Rice and Fresh Italian Bread
Chicken Piccata is a classic recipe filled with an amazing lemon butter flavor. Place the Piccata over the fresh cauliflower rice (or standard rice, if you prefer) and let the sauce coat the rice for the ideal bite. Use the bread to soak up any extra sauce. The meal is the perfect complement to the crisp, clean taste of the Sauvignon Blanc.
4 skinless and boneless chicken breasts (The thinner the cutlet the better, as it will cook easier and more evenly. If you have thicker breasts, use a meat mallet or rolling pin to pound thin/flatten out.)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper, then dredge in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter. When butter starts again to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add seasoning to taste and return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Wine Pairing: Sauvignon Blanc.
MEET THE AUTHORS
M. Glenda Rosen is author of a total of ten books including The Gourmet Gangster: Mysteries and Menus by The Family published by Level Best Books. They are also her publisher for The Senior Sleuth Mystery Series, and will be republishing all four books in her Dying To Be Beautiful Mystery Series. She has won several book awards, was founder and owner of a successful marketing and public relations agency for many years, receiving numerous awards for her work with business and professional women. She is a member of Sisters in Crime, LA and Alb.NM, Central Coast Writers and Public Safety Writer’s Association
She currently resides in Carmel, California and can be reached at: MarciagRosen@gmail.com
Books by M. Glenda Rosen (aka Marcia Rosen)
The Gourmet Gangster, Mysteries and Menus by The Family (Marcia and Son Jory Rosen)
The Senior Sleuths Mysteries: Dead In Seat 4-A
The Senior Sleuths Mysteries: Dead In Bed
The Senior Sleuths Mysteries: Dead In THAT Beach House (2020)
Dying To Be Beautiful: Without A Head
Dying To Be Beautiful: Fashion Queen Dying To Be Beautiful: Fake Beauty Dying To Be Beautiful: Fat Free
My Memoir Workbook
The Woman’s Business Therapist:Eliminate the MindBlocks & RoadBlocks to Success
Jory Rosen has been in the advertising and marketing business for over 30 years and is the owner of the J. Rosen Group, a full-service international advertising, branding and direct marketing agency.
For over two decades, Jory Rosen has set the tone for strong, innovative, and successful campaigns, while providing a flexibility and level of personal client service rarely seen in the industry has extensive experience in all areas of advertising, direct response and marketing including sales, production direct mail, email, web, TV, radio, alternative media and more. In addition, with over 150 campaigns under the belt, there is a strong track record of success.
Jory’s passions are his family, cooking and wine. Jory worked as a cooking demonstrator for many years in NYC and now takes the show on the road by doing cooking demonstrations for his kid’s schools and classrooms. He often cooks meals with his kids and loves seeing their reactions to new recipes and meals.
They live in Los Angeles, California.
http://www.jrosengroup.com
Joryla@gmail.com
Amazon buy link:
https://www.amazon.com/Gourmet-Gangster-Mysteries-Menus-ebook/dp/B07ZQYFL4N/
The book is $0.99.
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