Fave Foods of the Famous
http://www.DangerousDwarf.com/

Fave foods of the famous: George Chesbro
The Clarion-Ledger of Jackson, MS
June 25, 2003

An article by Steven Austin

Copyright © 2003 by The Clarion-Ledger. All rights reserved.
Reprinted here without permission. The article is no longer available on clarionledger.com.

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.

Copyright © 2015, Hunter Goatley. All rights reserved.
Last updated 12-APR-2015 14:48:41.14.