Guardians of the Chosen

What is it about Agent Benjamin Vincent, aka Mr. Tall, Dark and Handsome that makes him so alluring?

He seems like a pretty straight-forward, easy to figure out kind of guy at first glance.  Then as you get to know him, you realize he’s pretty complex.  He takes everything in stride no matter how extreme a situation can be and he has a very strong faith that helps keeps him centered and grounded.  Plus his mischievous sense of humor along with a deep, unconditional love for Tori makes it difficult not to love him.   Well, the crystal blue eyes, tousled dark hair, and crooked boyish smile don’t hurt either!

And let’s not forget his seemingly endless appetite.  Have we come across a situation yet where Ben isn’t thinking about food?

Guardians of the Chosen, Chapter 25 “…Ben laughed as Goliath’s nose caught all the smells of food in the air and then he turned to Ben with a hopeful look on his face.  “Here you go, buddy,” Ben replied, tossing Goliath a piece of raw carrot.  “This is probably the safest thing you could eat in here right now.”  He smiled as Tori approached him and asked, “So where have you two been?”

“We went into town so I could mail a package of our hot peppers to my mom.  She’s itching to start cooking with them,” she replied as she wrapped her arms around Ben’s neck and kissed him.  “Whatcha makin’?” she asked.

“What Jamaican?” Ben teased.

“Oh, I set that one up for you, didn’t I?” she admitted, groaning.

“Yeah, you did,” Ben laughed.  “I’ve got a fresh bowl of scorpion salsa over there by the chips if you want to snack on some of that but be warned; it’s hot!”

“Oh, I skipped lunch, so that sounds great!” Tori exclaimed.  “What else are you making? I hope you’re going to say your infamous sting of the scorpion tail chili?”

“I was!” Ben replied, wiggling his eyebrows.

“Sa-wheeet!” Tori praised, happily.  “Let me wash my hands and then I’ll sit with you and eat all your salsa while you cook!”

“Deal,” Ben agreed.  “Do you want a bottle of beer with your salsa?  I would recommend it!”

“Do we have the dark Mexican beer?” she asked hopefully.

Ben smiled, nodded and said, “Yep.  I bought it just for you!  Well, I bought it for the chili but there’s enough for you too.”

“Gee thanks.  You sure know how to make a girl feel special,” Tori laughed as she left the room.

“I know, right?” Ben chuckled, setting a bottle on the counter for her….”

Ben’s Sting of the Scorpion Tail Chili and Salsa

Ingredients

Spice Mix
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled
2 teaspoons brown sugar

Scorpion Salsa
1 lb. whole tomatillos husked and washed
5 whole Roma tomatoes
3 white onions, peeled and quartered
10 cloves garlic, peeled
1 scorpion pepper, seeded and roughly chopped
¾ cup fresh cilantro, chopped
1 teaspoon kosher salt
¼ cup Liquid Smoke, mesquite flavor
Juice of one freshly squeezed lime

Base for Chili
1 lb. ground sirloin
1lb. ground turkey
Kosher salt and black pepper to taste
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
One 12-ounce bottle dark Mexican beer (Negro Modelo)
1 can tomato paste
1 – 28-ounce can of crushed tomatoes
1-ounce semisweet chocolate, coarsely chopped
3 bay leaves
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves

Directions
Spice Mix
1) Combine the ingredients in the spice mix and set the mixture aside.

Scorpion Salsa
1) Place the tomatillos, Roma tomatoes, quartered white onions and garlic cloves on a roasting pan and set them under the broiler in the oven until they begin to blacken – 8 to 10 minutes.

2) Remove the pan from the oven and allow it to cool.

3) When cool, transfer the vegetables and any liquid that has seeped out, along with the rest of the ingredients to a blender or food processor and puree.

Base for Chili
1) Heat vegetable oil in a large skillet over medium-high heat. Add the ground sirloin and turkey and cook until the meat is crumbly and no pink remains.

2) Add the fresh onions, and one tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.

3) Add the spice mixture and cook for 1-minute longer. Stir in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.

4) Stir in the chocolate, cook for 1 minute longer. Transfer the mixture to the slow cooker, and add the salsa and bay leaves. Cover and cook the chili on low for 8 to 10 hours, or until the sauce has reached a deep burgundy color.

5) Remove the bay leaves and stir in the cilantro and parsley.

Optional Garnish: Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

Have you ever heard someone say, “Sometimes it’s better to ask for forgiveness, than for permission”? I have many times, and each time I do, something inside me cringes at the thought of it. It has become the norm in today’s society rather than the exception, and it promotes dishonesty over honesty.

Fortunately, there is still one time when asking for permission still holds true, when a man asks a woman’s father for his daughters hand in marriage.

Guardians of the Chosen, Chapter 21 “…Tanner slid the cutting board and a head of garlic towards Ben and replied, “If you wouldn’t mind chopping up three or four good sized cloves of garlic and then start sautéing that and the onion in the pan on the stove that would be great. I’m going start browning these hot Italian sausage links and then we can work on chopping up the mushrooms, fennel and herbs I have over by the sink.”

“Fennel and sausage – that sounds great! What are we making?” Ben asked, already feeling his stomach beginning to growl.

“Penne with Sausage, Fennel and Mushrooms,” Tanner replied with a big grin. “With the evenings beginning to get cooler, I thought a nice hearty pasta dish with the spicy sausage, some fresh herbs and mushrooms sounded good.”

“Good? It sounds great!” Ben exclaimed as he started peeling the garlic.

“If you want to, you could also open that bottle of Syrah on the counter and pour out a couple glasses. We’ll use the rest of the bottle in the sauce,” Tanner suggested.

“I like how you think, Tanner!” Ben agreed, laughing. “I’ll get the garlic and onions going first.”

“Sounds good,” Tanner replied as he began turning the sausage links cooking in the pan. “So how’s everything going other than the work stuff? It sounds like a lot has been going on that we hadn’t heard about yet.”

Ben chuckled as he began chopping the garlic and said, “Yeah, it’s never a dull moment with your daughter, that’s for sure. Goliath was a bit of a curve ball for us, but he’s a great dog and, so far, it’s all working out.”

“Even though he was a gift to her from another man?” asked Tanner, curiously.

Ben shot a glance over at Tanner and laughed. “Yeah, that part has been a little tough, I’ll admit it. I totally get Tori’s part in the prophecy and get that she’s got a guardian angel watching over her…I just wish he was a withered old man that looked more like Father Time, not like some beefed up biker dude with long wavy hair.”

Tanner chuckled and said, “Well regardless, we both know where her heart lies and where it’s always been with you, Ben.”

Ben paused, the knife still in mid-air as Tanner’s words settled in. Taking a deep breath, he swallowed hard and placed the knife down on the cutting board. He turned to Tanner and said, “And where my heart has always been – with her. It’s always been her. Which is something I’ve wanted to talk to you about Tanner, but I didn’t want to do it over the phone.”

Tanner turned to Ben, concerned and asked, “What is it?”

Ben swallowed hard again and said, “There’s something very important I want to ask you…”

Tanner’s Penne with Sausage, Fennel and Mushrooms

Ingredients:
4 hot Italian Sausage links
1 medium yellow onion, chopped
3 cloves garlic, chopped
1 lb. Porcini mushrooms, sliced or 2 ounces *dried Porcini
1 lb. Baby Portobello mushrooms, sliced
1 Fennell bulb, stalk chopped, fronds reserved for garnish
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
1-1/2 cups Syrah
1 can fire roasted petite diced tomatoes
1 tablespoon tomato paste
1 pound dried penne pasta
Freshly grated Parmesan cheese

Directions:

1) Bring a large pot of salted water to a boil. Carefully add penne and cook according to package directions or until it is al dente. Drain and return penne to the pot.

2) Sauté the sausage for 8 to 10 minutes over medium-high heat, turning to brown on all sides. Remove with slotted spoon, place on paper towels, and slice into ½ inch slices, diagonally.

3) In the same pan, sauté onions, fennel and garlic for 4 to 5 minutes, until onions are translucent. Add the porcini, portobellos, rosemary, thyme, salt, and pepper and continue cooking for 3 to 4 minutes.

4) Add the wine and bring to a boil. Reduce heat and simmer to reduce by half.

5) Stir in the tomatoes and tomato paste and simmer for 8 to 10 minutes. Add the reserved sausage.

6) Add sauce to pasta, mixing thoroughly and adjust seasoning, as needed.

7) Transfer pasta to a serving bowl and garnish with the Parmesan and fennel fronds.

*Note – If using dried Porcini mushrooms, soak them in hot water for 1-2 hours, then rinse and chop.