Fave
foods of the famous: George Chesbro
Just in time for summer reading! His growing legions of fans around the
world call him "brilliant," "visionary" and "supernatural." George C.
Chesbro is the creator of the Mongo mystery novels, a most unusual series
of detective stories featuring Dr. Robert Frederickson, also known as
"Mongo the Magnificent." Mongo is a Ph.D. criminologist, ex-circus
headliner, former college professor, black belt karate expert and an
extraordinary private investigator ... who just happens to be a dwarf! In
addition to Mongo, Chesbro has created the Veil Kendry and Chant series.
Lone Wolves, a collection of novellas, is scheduled for publication by
Apache Beach Publications, which also offers reprints of his earlier
novels. His latest work is Prism: A Memoir: The Dark Engine. For more info
on Chesbro and his work, go to: www.dangerousdwarf.com
Q: How about a favorite food-related scene from one of your many
novels.
A: In Bleeding in the Eye of a Brainstorm, Mongo realizes that
Mama Spit's brain has somehow been altered when she is able to identify by
smell alone all the ingredients in a complex soup they are eating in a Thai
restaurant. I really enjoyed writing that passage.
Q: When you are really into writing, does your appetite
increase, decrease or stay the same?
A: Writing doesn't effect my appetite much one way or another. I
rise early to write, and usually don't eat until many hours later. When
people ask me where I get my crazy ideas, I'm apt to answer, "I drink a
lot!" In fact, I never drink anything but coffee before or during my
writing time, but I sure do experience soaring flights of imagination after
a Bloody Mary or two in the afternoon or evening. Up to 3 percent of this
booze-inspired inspiration is actually usable the next morning.
Q: If you and your wife, Robin, took a year off to relax and
seclude yourselves in a cabin, what food and drink would you stock up on,
and which other authors' books would you bring for entertainment?
A: I couldn't relax in a secluded cabin. But if we were there, I
would, as usual, eat anything my wife prepared. Vodka or rum drinks would
be enjoyed when the sun goes down. And as for reading material, I would
probably reread all of Ross Macdonald's Lew Archer novels.
Q: As a native New Yorker, what's your favorite ethnic cuisine
available in the city?
A: I'm an equal opportunity gourmand. I eat anything, with the
exception of anything that resembles a cat, dog or mongoose. However,
there's a great Indian restaurant near Lincoln Center. It's a nice spot for
dinner before the opera or a Broadway show.
Chicken and Scallops Au Vin
1 1/2 cups white wine
1 cup of shredded mozzarella cheese
2 cups scallops (fresh or frozen)
2 tablespoons pesto sauce
4 chicken breasts, pounded
1 cup shredded Swiss cheese
Mix 1 cup white wine, mozzarella cheese and scallops in a baking dish.
Place chicken breasts coated with pesto sauce on the mixture. Top with one
cup of shredded swiss cheese. Pour 1/2 cup white wine over mixture. Cover
with aluminum foil and bake at 350 degrees for one hour. Remove aluminum
foil for the last 15 minutes to brown top.
Serves 4.
This dish is nicely complemented with a warm salad of spinach, tomatoes,
mushrooms and onions lightly dressed with a raspberry vinaigrette and
heated in the microwave for 1 minute.
Contact Steven Austin at www.favefoods.com.
