You haven’t met Cory Walker yet.
You’ll get a chance to meet Cory in March, 2020, in BLOOD FROM A STONE.

So who IS Cory Walker? Well, it’s a little complicated.

Cory was a Special Forces Operational Detachment – Delta operator. (1st SFOD-D)                                                       Commonly referred to as Delta, these Special Forces warriors are some of America’s best war fighters. After being injured, Cory returned home to recuperate. It was during that time that he fell in love with Amanda, his physical therapist, and eventually bought a home on Harker’s Island, N.C. to “get away from it all” and unwind.  It was a good plan. Until a discovery in his basement turned their lives upside down.

Cory is an oenophile–a wine aficionado, as well as a pretty decent chef and sarcastic wise ass.  (Holy Crud. Now that I think about it… he sounds a lot like the author… except I was never a Bad-Ass.)

Cory’s favorite wines and recipes are posted below, here on this blog, They will probably be almost EXACTLY the same as author David M. Salkin’s favorite wines and recipes. What a coinky-dink. If you like to eat and drink…which makes you like almost everyone else I know, you should check in from time to time, and join the mailing list!

Care to take a SNEAK PEEK at BLOOD FROM A STONE?

https://www.youtube.com/watch?v=LBrVkM066vo&feature=youtu.be&ytbChannel=null

The very first Cory Post is … here!

What Would Cory Do?  The Very First Post!

 This is the first of what will become a regular series of “What Would Cory Do?”
Cory Walker, future main character of a book whose title is not yet determined, (We’ll refer to it for now as BURIED SECRETS) is a wine aficionado. A true Oenophile.

He’s also not a bad chef. And a sarcastic wiseass like the author. (Who also likes to cook and drink wine with his friends.)

So… in this, the debut of Cory’s adventures here in Blog-Land, we unveil Cory’s favorite reasonably priced white wine… Robert Mondavi Private Selection Monterey County Chardonnay, aged two months in bourbon barrels. There are very few white wines that actually make me say wow, and those are usually the very expensive ones. (It’s not my fault that I have expensive taste. We like what we like!) But in this case, for about $13 or so, you can buy an amazing bottle of chardonnay.

There’s a funny phenomenon in the wine world where certain varietals go in and out of style and popularity. The movie sideways had everyone drinking Pinot Noir for a while. Years before that, Merlot was king of the Reds. Now it seems like Cabernet Sauvignon is the most popular red, with Grenache making a sneaking move from the back of the pack. In white wines, Chardonnay used to be what everyone ordered, now it seems like lighter, crisper Pinot Blanc is the go-to white.

I don’t follow trends. I could care less what the latest rage is. We like what we like, right?  And… ‘Murica.
We get to make our own choices.

For me?  Red. 90% of the time, I want red, and I want a huge Napa cab.

If nothing else, at least I’m predictable. And when it comes to white, I also want BIG. Pinot Blanc just isn’t going to do it for me, with rare exceptions, like pared with a raw oyster. So what’s a big white? Pinot Gris and bold Chardonnay! A fine Chardonnay, to my palate, has plenty of oak, and ripe fruit with vanilla, caramel, cream brulee and butterscotch flavors. To me, this is the “big end of the spectrum”. The lighter, crisper whites than boast tart apple or melons tend to be too light for me.

When I opened the first bottle of Mondavi Bourbon Barrel aged Chard, I was immediately smacked with the bourbon fragrance. (I like bourbon. ‘Cause, ‘Murica. That’s why.) The smell was unusual and strong (not bourbon strong, but you know what you’re smelling!) It’s smooth, round, full and has plenty of that vanilla and oak that I love, with the definite hints of the bourbon. I was so pleasantly surprised to find a great wine for thirteen bucks that I bought a whole case.

Because this wine is so big and full for a white, I think it pares well with a lot of different foods. So far, it’s been great with salmon, pork, veal and pasta. It was also pretty great by itself on the back deck watching the sun set.

I need a rating system for my wines on this blog, and because I write fiction, I’m just going to make one up.

1-5 points for flavor (5 is the best) and a bonus point for value. If I think the wine is a steal at its market price, it gets an extra point. While a perfect score of 6 might lead you to believe that a wine has to be one of the finest in the world, in my little world, that isn’t the case. I may never get to try a Screaming Eagle or Scarecrow or 1970 blah-blah-blah… so my scores will reflect the wine world I get to drink in. Example… Silver Oak Alexander Valley Cab is perhaps one of my favorite wines on the planet. It gets a 5. Why? Perfect score for flavor, but it’s expensive. The value is there… it’s worth what they charge, but it isn’t a “steal” at 75 bucks or more. And while I’d rather drink that Silver Oak, I still have to give this Chard a perfect 6.

The flavor is killer and the value is there! For 13 bucks…?  My current favorite white!

As ALWAYS, feel free to reply to these posts with your own opinions on the selected foods or wines, or suggest some of your own favorites that I can try!  You can also write to DMSalkinAuthor@Gmail.com … especially if you’re sending wine!

WHAT WOULD CORY DO ?  # 2

Joseph Phelps “Backus”

This was a Special Occasion sort of wine.
I’m not sure about you, but I rarely whip out a bottle this expensive. Truth be told, it was a generous gift.
What hit me about this wine was the complexity. I LOVE wines that have a strong oak presence. The extra time in the oak barrel imparts flavor and fragrance that I really enjoy. THIS bottle had plenty of that oak, but also layer after layer of amazing flavors that were both subtle and changing as the wine opened up. The fruit was smooth and juicy, and the addition of the Malbec and Petit Verdot harmonized with the Cabernet to create a true symphony of flavors.

I hope that sounds snobby enough for you. I thought it sounded better than the “Holy Sh*t! This is Amazing!” comment which was the first thing that came out of my mouth when I drank it. I didn’t think I could use that as a real wine review, but I’m not sure. What would Cory say? He’d probably go with the “Holy Sh*t, this is amazing” and leave it there. Truth is, trying to describe this wine is a mess. To include all of the flavors and fragrances would mean a very long list indeed. I suppose the intense purplish-Red juice included some cherries and berries, dark fruits and even chocolate with hints of cinnamon. Another ten years in the cellar and who knows what this might be? I know one thing… I couldn’t wait the ten years…

I have to say, I’m a huge fan of the Joseph Phelps wines. All of them are really special, from their “basic” Phelps Cab in the $50 range to Insignia and this Backus, which both can get very pricey.

This is definitely a 5-star wine. Not sure I can give it that 6th “bonus” star for the “sleeper value” that we’re all always looking for, but for a real treat, this one knocked it out of the park.  I pared this with a leg of lamb, slow cooked with a spicy gravy for many hours, and roasted veggies. I actually felt great sadness when the last drops fell from the decanter. If you ever the chance to treat yourself, this bottle was amazing!

WHAT WOULD CORY DO?    #3

What would Cory do?  Well, first, he’d be better-looking. Cory is a Stud. I just write fiction. And cook.
This was the best Spaghetti Putenasca puttanesca I ever made.  Cory would be proud. You need this in your life:

Mince 5 or more cloves of garlic, a few anchovie filets (from the jar in oil) and red pepper flakes in Extra Virgin Olive Oil. Gently saute the garlic until it starts to get tan. Then add chopped black olives (I used the pitted Calamata olives, about a pint) and a small jar of capers (maybe a little more than 1/4 cup) and stir it in for a moment.  To this, add a can of crushed San Marzano tomatoes and cook until hot.  Your house will smell amazing.  Your friends will also smell amazing. Drink Italian wine. Because. That IS what Cory would do. It’s what I did, too.

If it looks like this, you did it right:

With a bottle of Roagna’s Dolcetto d’Alba … amazing…

WHAT WOULD CORY DO ?   #4

Cory Walker will be appearing one day next year in a book whose title is still unknown, but whose location isn’t!
Harker’s Island is a rustic, beautiful spot just south of the Outer Banks. Plenty of fishing and duck hunting, and maybe not much else. A perfect spot to get away from it all and unwind after a life in the Special Forces. (Unless you accidentally find a little girl’s diary, which forces you into a murder mystery, which is a whole other matter…and our novel.)
One thing for sure though, Cory and his girlfriend Amanda both love spicy hard-shell blue-claw crabs, and Harker’s island has them. (At least in my novel, anyway.)
How do you make YOUR crabs?  This is how Cory does it:

Into a giant pot, Cory pours in 3 beers and about 1/4 cup of white vinegar. Then about 6 crabs get to play in the beer. They think that’s great, until copious amounts of Old Bay, Red Pepper, Garlic and Cajun seasonings land on their shells. Then another layer of crabs, repeated until the pot is filled. They steam for maybe 20-25 minutes, and then the party begins. If your lips are burning, your head is sweating, and you’re throwing back cold beers, then you’ve done it correctly…
Cory’s a “Wine Guy”… but with spicy crabs on a hot day… Cold Beer, baby.

WHAT WOULD CORY DO?   #5

July 4th! What American doesn’t love July 4th?  Happy Birthday, America!

Cory makes Amanda an amazing dinner at their house on Harker’s Island. You’ll read all about it one day. It’s at their new home that Cory decides to build a wine cellar and finds the diary of a young girl who’d been murdered many years ago. There’s quite a tale to be told about all of this, I assure you…

Until then, know this…

The 2011 Franci, a Brunello di Montalcino, was maybe the best example of this wine I ever had the pleasure to enjoy. With those grilled bone-in rib-eye steaks, it was quite a little party. This was a special occasion bottle, purchased while in Montalcino. Because it was my only bottle, I am now FORCED to return to Tuscany to find another one. Cheers!

And a shout out to Holiday meats in Little Silver, NJ… my favorite spot for Great Meat!

WHAT WOULD CORY DO?     #6

Cory isn’t a vegetable gardener, even though the house he and Amanda purchase on Harker’s Island has an amazing flower garden. If he DID have a vegetable garden, he’d grow zucchini. And NOT because he likes the squash-like green veggie. Don’t get me wrong, it’s fine… it’s edible. Heck, you can even make bread out of it that’s good with a cup of tea. But that is NOT why I grow zucchini… it’s all about taking that healthy vegetable and making a deep-fried, bad-for-you treat out of it.

Pick the flowers, let the bees fly out of it. (yeah that happened.) and then gently rinse in cold water. Allow to dry a little, then very carefully stuff with ricotta and Parmesan that has crushed garlic, black pepper and parsley mixed in. Seal up the flower as best you can with the cheese, then dip in egg wash, then heavily seasoned flour. Deep fry and drain on brown paper. Eat while still hot, with whatever makes you happy… like a Pinot Grigio, Santa Margherita, for instance.

These are amazing, and unfortunately, unless you live near a specialized grocer, you have to grow them yourself. The flowers don’t have any real shelf life. I pick them the day I use them… like… five minutes before I use them. But, if you have a little dirt you can farm, you can easily grow them yourself. And it’s SO worth it… It’s also why I’ll never be skinny.

WHAT WOULD CORY DO?   #7

Short ribs with a mushroom-Pancetta gravy.  (Probably should have added a Lipitor or baby aspirin to this as well.)
While not exactly health food, it was so damn good.

I think the key to short ribs is PATIENCE. They do best cooked low and slowww… 180 degrees for the afternoon while you are out living your life. Get home 5 hours later and dinner is waiting for you. Would probably work in a crock pot too, if that’s your thing.

For the ribs, sear them in olive oil on high heat to get them caramelized a bit. You’ll want them black when you eat them later on, not looking like boiled meat. Once they’re seared, I cook in some tomato paste, add garlic and red wine, S&P, and finely chopped onions. (Very fine, so they’ll disappear over the course of cooking) This gets sealed up with a lid or foil, and off they go to the oven.  About 30 minutes before you’re ready to eat, open two bottles of wine. One of them should be cheap white wine, and used for cooking only. The other should be FANTASTIC and red, and you should sip this while cooking, because… well. Because. Wine.

Cube the Pancetta and saute with olive oil, a tiny pad of butter, and sliced mushrooms. (Morels or Shiitake or YOUR favorite, because we’re still mostly a free country.) When the pork is crisp, add white cooking wine, a little beef or chicken stock, and Portobello mushroom stock. (The one I use comes in a box.) Reduce by half.

Plate your delicious ribs, a little dollop of gravy and morsels on each one, and Manja!

WHAT WOULD CORY DO?   #8

Maybe he was in a hurry that day, but wanted something delicious… this is an easy dish you’ll love~

“Chicken Cory”

Roast de-boned, skinned, chicken thighs. (You can use breast meat, but I like dark!) When they are mostly cooked, about 40 minutes, drain (and save) the chicken stock from the pan). Add a slice of prosciutto and a slice of mozzarella and a dollop od sauce, and reheat covered (foil) for 10 minutes. Throw in some basil and rosemary from your garden and serve!

For the tomato sauce, make a quickie.  Saute garlic in Extra Virgin Olive Olive. (Because every recipe starts that way…) Add hot pepper flakes, a little more generous than usual… give it some kick! as garlic sautes, add your can of diced tomatoes and a little red wine and cook.  It’s basically a spicy marinara sauce.

This was served with sauteed broccolinni (with garlic, red peppers and EVOO, shocker!) and a salad. There were zero left-overs, which I think was a good sign… And of course, a nice red wine. Nothing fancy… just a nice Chianti will do it!

WHAT WOULD CORY DO?  #9

What is Ropa Vieja?  “Old clothes” is one of the national dishes of Cuba, and not to be missed.   My version is a bit modified, because I, like Cory, don’t follow directions very well.  #Stubborn

The idea of “old clothes” is to slow-cook meat (I use brisket) in a ton of spices with some veggies and sauce, then pull it apart like “pulled pork”. Once shredded, it gets re-cooked with extra love. I like to serve it over saffron rice, but it can be served with potatoes, noodles/pasta, or just in a bowl if you’re going low-carb.

This is the start. A generously rubbed hunk of Moo. Brisket is great because it shreds well. Chuck roast will work, too. Once warmed up from the fridge, massage tomato paste all over your roast, then dry rub into the meat all over. If you aren’t completely covered to your wrists with a giant mess, you are not trying hard enough.
My seasoning mix never gets measured, like, ever… so sharing recipes is always a challenge. but it goes like this. Into a bowl, mix the following dry ingredients:  (my scientific measuring system is a lot, a little, a dash… you’ll catch on.)
heap of garlic and onion powder, a ton of paprika, pinch cumin, little hot pepper flake or cayenne, dash basil & oregano, S & P.
Once rubbed in, place in your pan, which has been given a little EVOO under the meat.
Then, add carrots, mushrooms, onions, cloves of garlic. Seal with foil. Roast slowwwwww at 200′ for the entire day. Go out and live your life, know what I’m sayin’?
When you come home from reading my books on the beach, walk into your house and take a deep whiff… ahhh… that smells like love. Pull out the pan and and lift the meat into a large bowl to cool.
Get your biggest heavy frying pan.. like..huge… start heating gently.
Using forks, or tongs, or your hands (you animal) shred the brisket. It should literally be falling apart after 6 hours. If not, your butcher sold you the wrong animal.
In the frying pan, heat EVOO and red pepper flakes. Throw in some more onions if you like.  Once sauteed, add the beef and start frying it up a bit, then add allllllll the beautiful brown stuff from the pan.  Everything. Pour in a little red wine. Use a little bit from the bottle you’ve been drinking the entire time you’ve been cooking – I know how you operate.
Cook this down. I like to add some baby green peas so I can say it’s healthy. Whatever.
When it’s finished, serve it with whatever you like. It will look like this brown goodness:

The gravy is amazing. A great loaf of bread is a solid idea.  Wine paring you ask? Will, it should be big, red and bold. Cab or Zin, or a great Spanish Rioja, or even an Italian red will work. I tend to reach for Cab for 75% of my food…

Heitz? Damn, that’s Top Shelf… but “Life is too short to drink crappy wine.” Thomas Jefferson said that. They cleaned it up for a different version these days, but that’s the ORIGINAL quote. I only know that because I know a guy who knows a guy whose great-great-grandpa used to throw down with Tommy.

Make this. You will be happy.  Cheers~

WHAT WOULD CORY DO? #10

Cory would roast a duck, sear some duck breast, and bust out the best wine.

WHY would Cory do that?  Because life is So damn short. You and your friends should dine like Kings & Queens. And because cooking can be fun, and eating is DEFINITELY fun. And wine is delicious.
Why is it that roasting a chicken is no big deal, but roasting a duck for dinner is like… “ooohhhhhhh!!”
(I have no idea, maybe you can clue me in.)

It’s a bit more work, but here’s how Cory would do it if if was trying to impress Amanda and some friends. For six people, as happened in my house, one duck isn’t enough. No worries, buy two duck breasts and make two separate duck dishes. This way, you get to try making two different styles, someone is bound to like one of them.

Now, in the case, one of my buddies brought over a bottle of Quintessa. (He must love me a lot.) I can not confirm or deny whether we sampled before dinner as I cooked.

DUCK TWO WAYS:

ROAST DUCK

First, clean the duck. Rinse, trim fat, remove gizzards etc. Place in your clean sink and pour a kettle full of boiling water over it slowly. You’ll see the skin tighten and get shiny. Prick the skin by the breast in a few places to allow it to self-baste while it roasts. I use a large roasting pan with a rack. Pat the duck dry with paper towels, then season.  In the cavity, I shoved in a bunch of herbs right from my garden. Sage, parsley, Basil, and whole garlic. Tie legs closed. Then I use a dry rub of garlic & onion powder, S&P, paprika all over the outside.
Oven at 375′.  Roast breast up 30 minutes. Flip over, roast breast down 45. Now add your chopped onions and cut up veggies (baby squash, baby zucchini, onions, thin sliced potatoes, carrots, whatever makes you happy.) Flip over, roast another 30-45, checking temp. You can crank hear up to 450 for last 5-10 minutes after basting to make skin crispy.  This will be perfect… and while THIS is cooking, you are making the duck breasts.

For duck breasts, make your perfect grid on the fat side with a sharp knife. I like to cut diagonally in 2 directions, about 1/2″ apart. Then I cheat. I use a ready-made Asian dry rub.  It contains garlic, ginger, red pepper, orange peel, and other secret spices. Generously rub both sides. Place fat side down and slow cook for 15 minutes as the fat renders. You can pour some off, but save this liquid gold for other stuff. When the fat is starting to brown and get thin, crank up heat and turn over. The breast will now cook fast in duck fat. It doesn’t take long – maybe 8-12 minutes. Remove from pan and rest. Add red wine to the pan and de-glaze. As the wine cooks down, I add rosemary and a heaping tablespoon of blackberry jam. Cook it down into a gravy.
Thin slice the duck breast. I like it med-rare. If it needs another minute, just add the slices into the pan and finish there. When it’ s perfect, pour the gravy over the duck and serve with great Cabernet. This duck DESERVES great Cabernet. So do you.

WHAT WOULD CORY DO?  #11 and #12 and who knows how many…  enjoy !

A Cookbook for Cooks Who Like to Cook But Hate Following Recipes

You love to cook.  Cooking is creative!  It’s FUN… it’s DELICIOUS… but recipes?  Seriously?  Who wants to follow a recipe?  Following a recipe is like taking orders from some invisible boss in YOUR kitchen.  That’s right… it’s YOUR kitchen, and no one is gonna’ tell you how to cook in it!

Then again… we all need a little help with ideas sometimes.  So here ya go.  Some ideas for recipes that I love making for my family and friends.  I never write anything down, and I never follow recipes verbatim.  I expect you to look at the ingredients, nod and say to yourself, “Yeah, that sounds good”, and then do it your own way.

The way I cook, most things are done FAST.  Certain things take a little extra prep time, like scrubbing clam shells or trimming meat.  I’m going to assume you’re not a moron and KNOW that you’re supposed to follow some basic common sense kitchen rules, such as:

• Be immaculately clean. Always.  Wash your hands a hundred times while you’re cooking if you have to, but for gosh sakes, don’t handle the raw chicken and then pick up the veggies for the salad!
• Use fresh ingredients whenever possible. Frozen in a pinch.  Canned?    If you want your food to suck.  Okay, there are SOME exceptions to this, like water chestnuts or somesuchthing.  But remember, good food is all about throwing together good basic ingredients.
• Organic? Sure, if you can afford it.  But when the store sells three cucumbers for two bucks, or two organic cukes for four bucks, you may have to pick your spots.  My rule of thumb is, if I can peel it, I’m less worried about it.  Leafy veggies are usually thoroughly covered in pesticides, so I try and buy organic when it comes to that.  Do a little research online if you like.  Personally, I’d love to be 100% organic, but it’s just not practical.  If nothing else, at least wash your fruit and veggies very well.  Don’t laugh, but I use Dawn dishwashing liquid and rinse real well.  I figure if it can save the oil-filled baby seagull, it can wash my oranges.
• Tons of herbs.  Salt is not an herb.  I do use salt, but I use pink salt because it’s healthier than table salt.  I also like course sea salt for certain things, or truffle salt.  (see popcorn later on.)  Fresh herbs are the best, of course, but if you use dried herbs, don’t keep them around very long.  They won’t go “bad”, they just won’t have much flavor.
• If you don’t like garlic in your food, I can’t help you.  Breakfast cereal doesn’t get much garlic in my house.  I think that’s about it.  It’s GOOD for you.  I should live to a hundred, easy.
• Wine is not a food.  It should be.  It’s made out of grapes and love and is actually good for you.  (Red wine, actually, because the skin is what is most healthy I think.)  If you’re going to throw down serious food, pare it with good wine.  I’ll add wine suggestions here and there.  Feel free to ignore me and drink water.  Diet soda goes in the trashcan, not your body.  When having a dinner party, there’s nothing more fun than serving courses with wine parings.  Makes for fun discussion, and sometimes wild dancing after desert.
• Desert: I’m a great cook, but I’m a horrible baker.  Remember that part about following directions?    I don’t do that.  I can’t bake for crap.  I let my son bake.  THAT boy can bake, but it’s because he’s precise.  I’ve never made the same thing exactly the same way twice in my life, hence there will be zero baking advice from me ever.  Talk to betty Crocker or somebody for that.

Okay… so here we go.  A bunch of random foods I love to cook, which I will attempt to break down into SOME type of organized list.

Coconut Curry Soup

Do NOT rush past this recipe.  It sounds scary.  Maybe you don’t love Indian food or Thai food or curry or WHATEVER… but THIS is amazing. And SIMPLE.  Layers of flavors.

1 can of unsweetened coconut milk
1 can worth of chicken or veggy bullion type soup (Not salty or with MSG because that’s just nasty.)
1 Can drained bean sprouts or fresh if available, 1 can sliced water chestnuts, 2 tablespoons of Shiracha hot sauce, 1 teaspoon of soy sauce or Tamarin (Asian section of your grocery store)
tablespoon each of fresh or dried ginger, crushed garlic, lime, sliced scallion or leeks, 2 teaspoons of Turmeric
1 teaspoon of virgin coconut oil

Fry up the garlic, spices, Shiracha, coconut oil and scallions for a minute or so until your house smells amazing. Then add in water chestnuts / sprouts (bamboo shoots sometimes as well). Stir fry a minute, then pour in coconut milk and broth. Squeeze 1/2 a lime. Bring to a boil and BAM… best lunch or pre-dinner soup ever… Super healthy. You WILL be sweating by the time you’re done, but it isn’t “hot on your tongue” because you added the hot stuff at the beginning of the recipe and it’s cooked in.
Serve with a razor thin slice or 2 of lime as a garnish. Japanese Soba noodles are another option.

A HINT about “Spicy hot”… I learned this from a Cajun Chef.  If you stir in your hot pepper (cayenne, chili’s, red pepper flakes, whatever) at the very BEGINNING of your recipe, it becomes more of a background flavor.  You eat for a while and start to realize your mouth is on fire.  That’s way different than adding jalapenos at the end and getting an instant three-alarm blaze on your tongue.  With instant hot, you don’t taste much—it’s just hot.  Yeuuch.  Make your food flavorful… like it hot?  Fine… go nuts… but add those hot spices into your hot oil at the beginning of your recipes.

Clams & Chorizo

This USED to be Shrimp & Chorizo, and then at age 48, my body decided I was allergic to shrimp.  (Life can be so cruel.)  Make it either way… it’s a favorite.  Can be a great appy, or a main course.  Make sure you have great bread handy for dipping.  The sauce is KILLER.

Middle neck clams – (30 to 50)  scrubbed and clean!
4 chorizo sausages  (These Portuguese sausage are fresh or smoked.  Either one is fine, but the skin needs to come off the dried ones.)
3 onions, sliced very thin
6 – 8 cloves garlic
Red pepper flakes or crushed dried red chili.
Butter
Bottle of cheap white wine – dry, not sweet.  Chard or Sav Blanc. Is fine.

Saute onions, garlic, hot pepper and thinly sliced chorizo in a big pot of maybe 2 tablespoons each of olive oil and butter.  Let the onions soften a bit without getting too dark.  The Chorizo “discs” will cook fast if sliced thin.  If your kitchen smells amazing, you are doing this correctly.  When they are close to being finished, add the live clams  (sorry guys.) and ½ the bottle of white wine…maybe more if you need extra sauce.  Cover and bring to a boil, then simmer until your clams open, maybe 6-10 minutes tops.  Don’t overcook the clams.  As soon as they open, they’re done.  No one wants rubber bands.  Once done, stir this around well to mix the clam juice and sauce.  Serve with bread, or over your favorite pasta.  This is a winner.

Wine paring?  A nice white like French Burgundy, or a Sauvignon Blanc from New Zealand or Australia. 

Roasted Oysters

This is a labor of love.  You have to really love the dinner guests, because it’s a little work…but damn if it isn’t one of the best things on the planet.  I ate these in N’Awleens and fell in love.

Preheat your oven to 500’.

Prepare the following:

Melt a stick of butter and crush 8 cloves of garlic into it with a teaspoon of Sriracha & Worchester Sauce, squeeze a lemon wedge, ¼ teaspoon of liquid smoke. Dash of ground pepper.   When starting to cook up, add ½ cup white wine and remove from heat.
Clean… really SCRUB your oysters.  Yes, they have to be live, fresh oysters.  Pry them open without killing yourself.  Google it if you have to, but I pry them open from the back, and then slide your oyster knife under the meat so you don’t slice that sucker open and destroy that little package of deliciousness.

You will arrange the oysters “on the half shell” in an oyster pan or 13 x 9 or whatever roaster you have.  You can scrunch up aluminum foil as a base to keep them steadier if you need to.  Using a ladle, pour the mixture from above over each oyster.  Sprinkle the top with grated Parmesan cheese.

Carefully slide into the oven and after a minute, turn the heat down to 350.  Watch carefully after 4 minutes or so.  As soon as the edges start to cook up, they’re done.  It’s thermonuclear hot, so be careful.  This is a pain to make, but OH-so-worth it.

Paring?  A cold beer, or your favorite white wine.

ESCARGOT

People eat snails on purpose?  You betcha.  The hard part is finding the right cooking/serving dishes.  (hello internet)  You want the white ceramic “pot” with 6 little cups built into it to hold each snail separately.

Rinse the snails (I buy canned from the grocery store) and pop those nasty little suckers into each hole in your way-cool cooking pot.

Prep the following and throw into a bowl together:

Finely chopped parsley, maybe ½ of the bunch (Italian flat if available), crush a dozen cloves of garlic.  Yeah… THAT many.  Chop up a leek or two very fine.

In a saucepan, melt a stick of butter and a little olive oil.  When melted, add your chopped ingredients and start sautéing. When it JUST starts to cook, add a cup of white wine. And remove from heat.  Wisk together.  Ladle this out on top of your snails and put into the oven.  12 minutes sounds about right.  You have to watch them.  When it’s browning and your house smells so good that you’re drooling on yourself, they’re done.  Have a LOT of fresh bread and some great French white wine (Sauterne) handy… make sure your date eats them too… you’ll both stink… but who cares?

SHORT RIBS 

Vegetarian is from the Latin word meaning “lousy hunter.”  Short ribs used to be cheap meat until good chefs figured out how to make them delicious and butchers stopped giving them away.  Oh well… it’s a fatty, once-in-a-while dinner.  For me, it’s autumn/winter because it’s so hearty and filling.   You make this in the late afternoon so the house smells awesome alllll day.

If you have a great French style “Dutch oven”, that’s what I’d use.  Preheat oven to 225.

Heat the heavy pot on the stove top and add olive oil enough to coat the bottom.

In a big bowl, place some flour and add a little salt and fresh pepper.  I also add onion and garlic powder.  If you like heat, cayenne as well.  Dredge the short ribs and knock off extra flour, then brown all sides in the hot oil.  If you have to, you can do a few at a time and just hold the browned ones on the side in a plate until they’re all done.  Once they’re browned, removed them and add a little red wine to deglaze the pot.  Just a little.  It will cook down, and then I add a small tomato paste, a couple of smashed anchovy (you won’t taste fish), crushed garlic (3-5 cloves) and 1 sliced onion, Bay leaf, and a little onion powder.  Cook this up a little on the stove top, then pour in ½ a bottle of red wine.  I like Chianti for this.  Put the short ribs back in nice and neat.  Cover and put into the oven.  These will cook alllll dayyyyy on a very low heat.  The slow heat keeps them super tender.  You can take them out anytime you want, hey it’s a free country… but I like them to slow cook for maybe 4-5 hours.  If, when you remove the cover, there’s too much think sauce, remove cover and turn up the heat to 325 for maybe 20 minutes so it cooks down and thickens up a little.  Remember, I never make it exactly the same way twice, so the sauce can vary.  One thing for sure, the tomato/anchovy sauce with meat drippings and wine is awesome.

These are great over egg noodles.  The thick red sauce is hearty and just a little acidic, which goes great with a huge California Cabernet.  (Faust is a favorite)

Whatever you do…  do  N O T  make this…

Is THIS Cory?

A SNEAK PEEK at Blood From A Stone… the opening, read by Yours Truly…

HAPPY NEW YEAR !

New year’s Eve dinner with friends and family requires “taking things up a notch” …

Stuffed lobster (with a little cavier on crème fraîche for good measure.)

Steamed first, then stuffed with sauteed scallops and crab meat.

It was worthy of bringing in the new year.  Wishing you all an amazing 2018!

And now…  a Little Teaser…

Okay readers… it’s YOUR turn!  Email me your favorite recipe, picture or hilarious commentary… heck, you can even review one of my books!  Some random person will get a present in the mail.  Drop me a line at:  DMSalkinAuthor@gmail.com

Thai Halibut !

Remember that coconut-curry soup you made?  (Above)  It makes a great base for a fish dinner. This was fresh Halibut, roasted in an herb concoction, then added to the curry soup.

Lobster in Saffron Cream Sauce

New Years Eve 2019… nice way to bring in the new year!

Wan the recipe?  Email me!  DMSalkinAuthor@gmail.com

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Can’t see images? Click here… Author Interview SEAPS: How did you get into writing? David Salkin: I was always a reader, even as a little boy. I was lucky enough to grow up with a Mom who read to me every night. She was always reading herself. At some point, my love of stories turned into writing my own. SEAPS: When did you start writing? David Salkin: I always thought the answer to this question was “in college”, until a few years ago. I found a box of stuff my Mom had saved. On the old “penmanship paper” – I’m not sure they even use it anymore – I found a story I had written. I was maybe six or seven, learning how to write letters, and there I was, making up stories. So I guess the answer is – as soon as I learned how to write! SEAPS: What was your first published book and what was it about? David Salkin: In 2005 I landed my first contract with Penguin Books. I wrote Crescent Fire and the sequel, Necessary Extremes. They are both action-adventure, military-espionage thrillers. These would later lead to THE TEAM series, which have been my most popular books. It was Tom Colgan, at Penguin Books, who gave me my first shot, though. He was also the editor for Tom Clancy and WEB Griffin, so for me, it was a big deal. I’m forever grateful to Tom and Penguin Books. SEAPS: How many books have you published since you first started writing? David Salkin: Fourteen, at the moment. My agent is getting ready to send out my next manuscript any day now. SEAPS: How do you come up with your storylines for your books? David Salkin: Most stories come from non-fiction articles of interest. International News, Science, medicine, technology – you name it. I’ll be reading something interesting, and that will start the wheels turning. Once I have the idea, I just “watch the movie in my head” for days or weeks before I start writing or outlining. I like to just daydream about it for a while and let it cook! SEAPS: How do you research your material for your next project? David Salkin: It’s amazing what you can read on the internet. While doing research for my military-espionage books, I’m always shocked at how much access the public has into information which I would think would be “Classified”. I’m pretty sure the NSA has a file with my name on it. The stuff I Google must make people in Homeland Security nervous! I also love Google Earth. While it’s wonderful to travel and do research, that’s not always practical – or safe. From my chair, I can travel the world, and really get a great look at the places where my stories take place. I do lots of research while writing, and spend a lot of time reading non-fiction while writing fiction. SEAPS: What genre(s) do you prefer to write? David Salkin: Military-espionage has been the sweet spot, but I also love writing crime and horror. The truth is, a Thriller is a Thriller, regardless of the genre. As long as I can keep readers up past bedtime, it doesn’t matter which genre I write. I just want them to be entertained and dying to see what happens next. SEAPS: What are you currently working on? David Salkin: For the first time in a dozen years, nothing! I’m waiting for my agent to sell what I think is my best thriller – a dark, gritty crime thriller. (Working title, Blood From A Stone) If (when) she sells it, I’ll start the sequel, which is already cooking in my head. It’s okay to take a break, I think. I’ve been pretty prolific over the last ten years. SEAPS: What is your favorite published book and why? David Salkin: BATTLE SCARS is a self-pubbed novella that means a lot to me, personally. I’d love to see this on the big screen. It’s a wounded warrior story, and a tribute to our veterans. I’m a thriller writer, and I write to entertain my audience. BATTLE SCARS is different. It’s a book you can read in three hours, but will stay with you for days after you put it down. The feedback from the military community has been extremely humbling and rewarding. The main character is fictional, but he’s the amalgamation of many veterans I’ve had the honor of knowing and assisting through the volunteer organizations I work with. SEAPS: What book or/and series are you best known for? David Salkin: THE TEAM series (six books) have been my best-selling books. The original book was based loosely on a real military operation. The rest of the books follow the cast of characters as they travel around the globe, in real-world scenarios. A sort of “ripped from the headlines” type of story-telling, which makes the stories relevant, and I hope, riveting. SEAPS: What social media platforms do you prefer to promote your books on? David Salkin: Facebook is my most comfortable social media platform. I also use Twitter a little bit. Folks can come visit me at www.DavidMSalkin.com as well. I have a blog called “What Would Cory DO?” which is food and wine related, and revolves around Cory Walker, the fictional character in the novel my agent is getting ready to sell. (Blood From A Stone.) SEAPS: Who are your favorite authors/influences? David Salkin: My favorite authors to read are Lee Child, Robert Crais and Nelson DeMille. Major influences as I was beginning to write are probably Michael Crichton, Kurt Vonnegut and Rudyard Kipling. SEAPS: What is your favorite book(s)? David Salkin: Tough question! Only one?!?! I have so many favorites! If I can only pick one, I may have to go with The Source, by James Mitchener. It’s the history of religion, and a great look at the development of religion in the context of history. While fiction, the history is fascinating. SEAPS: Have you won any awards for your published book(s)? David Salkin: BATTLE SCARS won a Gold Medal in 2017 from the Military Writers Society of America. Crescent Fire won a Bronze from the same organization several years back when it was first released. SEAPS: What does the future have in store for you and your books? David Salkin: Fame, fortune, world-tours… What the hell – I write fiction! Who knows? I’ll keep writing as long as folks keep reading. I LOVE telling stories and getting emails and reviews from fans who really appreciate the work. Writing isn’t work, editing and marketing are work. But the writing – that’s playing for me. I love it. I’ll probably write for the rest of my days. In a perfect world, my books will become movies, and I’ll be sitting eating popcorn with the actors as we watch them work on the Big Screen.   About David Salkin With a writing style reminiscent of the late, great Michael Crichton, Salkin’s work keeps his readers turning pages into the late hours. His books have received Gold and Bronze medals in the Stars & Flags book awards, and David has appeared as a guest speaker all over the country, including three times as a panelist at Thrillerfest in NYC. David has also written two screenplays, and continues to work on getting them produced. David is the author of fourteen published thrillers in various genres, including military espionage, crime, horror, science-fiction, action-adventure and mystery.   David is an elected official in Freehold Township, NJ where he has served for twenty-three years in various roles including Mayor, Deputy Mayor, Township Committeeman and Police Commissioner. He is a 1988 graduate of Rutgers College with a BA in English Literature. When not working or writing, David prefers to be Scuba diving or traveling. He’s a Master Diver and “fish geek,” [comma inside the quotation mark.] as well as a pretty good chef and wine aficionado.     The Team (Post Hill Press) The Team II – Into the Jungle (Post Hill Press) The Team III – African Dragon (Post Hill Press) The Team IV – Shadow of Death (Post Hill Press) The Team V – Dangerous Ground (Post Hill Press) Hard Carbon (Post Hill Press) Deep Black Sea (Permuted Press) Dark Tide Rising (Permuted Press) Deep Down (self-published) The MOP (Post Hill Press) Forever Hunger (self-published) Necessary Extremes (Penguin Books) Crescent Fire (Penguin Books) Battle Scars [self-published?]   Visit Dave at www.DavidMSalkin.com Facebook: https://www.facebook.com/david.m.salkin Twitter: @DavidMSalkin   SHARE TWEET FORWARD Scerina Elizabeth’s Scandelicious Book Promos https://www.facebook.com/SEAuthorPromotional2018/ You received this email because you signed up on our website or made a purchase from us. Unsubscribe

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David M. Salkin will be making an appearance for Dr. Richard Trimble at the Ocean County College Military History Institute on December 18th. The Monday night class will include a guest lecture followed by a book signing. BATTLE SCARS has been added to Dr. Trimble’s reading list for his military history class.

“It’s a great honor to speak to Dr. Trimble’s class about Battle Scars. I think it’s an important book to help students understand the real sacrifices and hardships our modern war fighters face each day. Books like What They Carried, The 13th Valley, and now Battle Scars, give the reader a behind-the-movie-screen look at real life. This story is fiction, but the main character is an amalgamation of many veterans I have met and tried to assist over the years. Fiction or not, the story is raw and real. Because it’s a novella, you can read it in three hours – but I think it will stay with your for a few days.”

To arrange speaking engagements for schools, book clubs, or other venues, contact Dave at DMSalkinAuthor@Gmail.com

REVIEWS:

“This book is a gut check for those who have worn the cloth of the nation. For those who have not it is a testimonial for those who have served and sacrificed. As American s we are blessed with freedom. It comes at a price.”

James E. Livingston

Major General USMC (Ret)

Medal of Honor Recipient

“This book was a tough read, and at the same time I couldn’t put it down. Salkin got this one right! Every now and again you come across a book that is as much cathartic as it is entertaining. At a time when we are losing way too many Soldiers, Sailors, Airmen and Marines, it struck a chord  with this Old Soldier.”

COL William L. Peace, Sr.

U.S. Army National Guard

“David Salkin has fired at close range and with unerring accuracy with this tale! He takes a tough situation that is all-too-often neglected and gives it life. This story is for all veterans and their supporters. His first-person writing style makes the reader feel present throughout the story. It’s a quick read that will leave you thinking long after completion. I most strongly recommend it to all who are interested in understanding better the true costs of America’s conflicts—past, present, and future. “

Major General GT Garrett, USA (Ret)

42nd Infantry Division

“Dave hit the nail on the head with this one. It’s a quick read simply because you don’t want to stop turning the page. This may be fiction but it certainly doesn’t read that way.”                    Neil T. Roeder, LTC, MS USAR

“David Salkin’s story is a must-read for all Veterans and supporters. This book not only entertains you, it educates you on the price paid by those who have the guts to walk the walk.  His first-person writing takes you on a ride which seems to bring out all emotions and it also places you right on the battlefield. Maybe it’s just my love of heroic deeds but it sure knocked me on my knees. The read is overall life-like and is very consistent with the actions taking place every day in Iraq and Afghanistan. Kudos to Dave for really knocking this one out of the park”                                                                                                                           Christian S. DiMeo (Ret) SFC.
USMC / Embassy Marine Cairo/Beirut/Geneva – ARMY NG / Operation Enduring Freedom

“Battle Scars” hits like an RPG!  Camaraderie, adrenaline, fear, loss, hope and redemption all in one exhilarating and disturbingly beautiful tale. Hard to believe David hasn’t been on the battlefield, because this tale rocked me back for days! A must read for everyone who is, has been, or supports our warriors!                                                                                                                Wayne Emery CPT, USA   Military Assistance Command Vietnam, I Corps Team Leader, Advisory Team 1 and Advisory Team 3

“David Salkin is a masterful writer, I felt as if I was riding along in that up armored HUMVEE. Battle Scars is an incredible story of brothers in arms and the bonds formed in combat. The struggles that are faced by combat veterans returning from war are real and nothing I’ve read brings that story to life like Battle Scars. This is a must read!”

LTCOL T. Kevin White “TK”

150th Special Operations Wing

“For anyone who’s ever been there, this book brings back all the sights, sounds and smells of deployment like none other. Take care in the reading because Battle Scars is real. An often painful, always enthralling reminder of what we give…and what we lose…whenever we send our men and women to war. Mr. Salkin brought to life the pain and struggles of our fellow veterans and showed an accurate account of their bravery off the field.”

S/Sgt Nicole Rosga

U.S. Air National Guard

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The Team Writer Meets The Team Characters…for REAL…

By David M Salkin

Readers of THE TEAM series know that our cast of characters is comprised of US Navy SEALs, USMC Force Recon Marines, Army Rangers and CIA agents. Imagine my surprise when I attended a presentation on coral reef restoration and met the Team of American Super-Heroes in real life!

Force Blue is literally a Team of Special Forces veterans comprised of almost element of the armed forces. SEALs, Recon Marines, a Green Berets, an Air Force Para-Rescue Jumper, even a British Commando–just to name a few. These veterans left the service after years of combat, and found themselves without a mission. Well, they’ve solved that problem…

Force Blue is now a Team of Special Forces veterans, some of whom were combat divers, re-tooled to protect the fragile reef eco-system. Their motto, “Giving Warriors a Cause, Giving A Cause its Warriors” encapsulates their group perfectly. These highly trained veterans are now learning the methods of coral restoration that will “re-plant” coral in the wild in places where the coral reefs are collapsing. Coral is highly sensitive, and for a myriad of reasons, the world’s coral reefs are in decline. Without intervention by mankind, the oceans may lose this vital part of the ocean’s eco-system.

I’ve been diving for over 30 years, and have been fortunate enough to dive in many parts of the world. I’m a self-admitted “fish geek” and have kept a coral reef tank in my home for over 15 years. I’ve “fragged” my own coral to generate new growth. (Coral fragging is the process of cutting off small branches of coral, or cutting coral heads, and then carefully gluing them to reef plugs that can be affixed elsewhere to spawn new growth. When done systematically, it can have great results.) As a Master Diver and lover of the ocean, I’ve been concerned for many years about the state of our oceans. I’ve logged hundreds of dives, and can only recall ONE where I didn’t see any sign of human pollution. On every other dive, I’ve come across SOME form of plastic or pollution, and it’s very disheartening. It’s my personal opinion that plastics are the biggest harm to the earth in existence. While folks are constantly talking about “climate change”, I’m MUCH more concerned about pollution in general, particularly the effects of plastics on the environment. There are oceanic gyres–huge floating garbage patches the size of some countries, in every part of the ocean. It’s nothing short of horrifying. All of this plays a part in the destruction of the earth’s coral reefs.

Force Blue is now actively restoring the reefs, and offering hope not only to the coral, but to these combat veterans who needed a new mission. It was an honor getting to meet these folks, and I wish my Team readers would meet them, too. Take a look at the website… watch their video… maybe even donate some money to help keep them funded. Whatever you can do to help!

I’ve been writing THE TEAM series for several years now. It was truly an honor and privilege to meet the REAL TEAM!

Our Story

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June 5 – 11: “What was the novel that turned you into a writer?”

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DEEP DOWN is a “kinder, gentler” story from Dave. A mystery-thriller with lovable good guys who will make you smile~

Here’s what folks are saying:

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsGreat book! Could not put it down!

By Suziedia on August 15, 2013

This is an awesome book! Noah is taking care of Zeke after he had a brain injury which leaves him unable to watch out for himself. Noah is now a PI because he left the force to take care of Zeke. Zeke isn’t the main character in the story but you can’t help but love him and his gentle giant ways. Anne contacted Noah as a last resort because her dairy cows were dying and she knew it was from the mining operation that was near her farm. She enlists Noah’s help to discover the truth behind her dying animals. This story kept me turning pages all day. I couldn’t put it down till it was finished. Thank you Diamond Dave for yet another great story!

5.0 out of 5 stars#           Captivating

By Amy McKeonon September 23, 2016

Format: Kindle Edition|Verified Purchase

Excellent book, I could not put it down! I thoroughly enjoyed reading Deep Down from the very beginning. The story, the characters, the realization of how our ordinary lives can become completely destroyed in a blink of an eye. I was completely captivated all the way to the end. This book had it all from serious personal moments to laughing and crying, This is a must read and I would highly recommend it. I look forward to reading some more from David Salkin.

By kristan D Zimmermannon August 7, 2013

I, like David Salkin, do not claim to be an expert on fracing. That being said, there are certain industrial processes that one need not be an expert on in order to make a sound judgement. Salkin weaves his knowledge of this hot button environmental topic in and out of the enrapturing love story of a former cop and a widowed farmer. The combination of the two make for a MUST READ. The characters are all extremely sympathetic, and grow significantly as their lives become more and more intertwined when their battle VS industrial fracing heats up. Its a page-turner, a tear-jerker, and at points a knee-slapper. And you’ll learn a little bit about the environment along the way. Buy it.

5.0 out of 5 stars    Endearing, fast-paced read! Excellent!

By Jenn H on March 28, 2015

Format: Kindle Edition|Verified Purchase

I flew through this book in one day and was sucked in from the start. I like this author for his well written, fast-paced page turners with believable and endearing characters, and this book was true to form. I found myself laughing out loud and following the clues trying to get to the bottom of the story, while despising the very relevant fracking corporation, and falling in love with Noah and his relationship with his brother. This is the third of Salkin’s books I’ve read I will definitely be reading more!!

5.0 out of 5 stars            A Great Read!!

ByDMSmithon July 29, 2013

Format: Kindle Edition|Verified Purchase

Deep Down will not disappoint!! I thoroughly enjoyed the journey and the detective scramble involved in this book. The brotherly bond between Noah and Zeke is undoubtedly beautiful and heart-swelling. The controversial drilling practice of fracing is disturbing and leaves me wanting to learn more. Well done, Mr. David Salkin.

5.0 out of 5 stars            As good as it gets.

BySacha Zaidmanon August 23, 2013

Format: Paperback|Verified Purchase

I just finished reading Dave Salkin’s latest book in two days at the beach. A real page turner! Great intrigue! I enjoy reading legal and crime novels a lot and Dave just nailed it! Worthy of, if not better than Grisham or Connelly.

5.0 out of 5 stars            Very entertaining

By Robert A Gore    on May 29, 2015

I enjoyed this book the ex cop his brother a pretty diary farmer along with dogs too taking on big-time natural gas drillers to save the farm.

5.0 out of 5 stars     Deep Down is a page turner

ByJon Huffineon July 31, 2013

David stopped me for a moment with Fracing. He quickly won me over with the real characters and wonderful a dogs.
This is a great read. I highly recommend.

Most Recent Customer Reviews

5.0 out of 5 starsFive Stars

Interesting characters and a nice plot twist

Published 1 year ago by B. Jones

5.0 out of 5 stars     A really good read!

Having read some of Mr. Salkin’s more military like books (and thoroughly enjoying them), this was quite a departure in format.Read more

Published 1 year ago by Hooligan

5.0 out of 5 stars    Very good! It was one of the better books I …

Very good! It was one of the better books I read in a whileRead more

Published 1 year ago by Bob

4.0 out of 5 starsThrilling story mixed with humorous and sexy comments.

I love this story which kept me reading for its relentless actions and events. It also described the real life effects to farmers in the Pennsylvania countryside by the fracking…Read more

Published 1 year ago by Phat Dao

5.0 out of 5 starsFive Stars

Will read more when publishedRead more

Published 1 year ago by Ralph M. Mcalister Jr.

4.0 out of 5 stars     great read

Enjoyed it quite a bit. Lots of twists and turns. Almost got me to cry! Getting emotional in my old age. ENJOY!Read more

Published 1 year ago by Mark C. Deadman

5.0 out of 5 starsI recommend “Deep Down”!

Great book! Waiting for the sequelRead more

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5.0 out of 5 stars”     Just another day at the office.”

ByT. Sanderson    October 4, 2015

Format: Kindle Edition|Verified Purchase

As far as engaging military thriller story lines go, this one ranks fairly high on the scale for me. Its tone and theme is reminiscent of popular films such as Black Hawk Down and Behind Enemy Lines.The plot was well laid-out with several satisfying twists and brought to fruition in the end without the need of a cliffhanger, which I personally appreciated. Though the author still left room for a potential sequel.
The characters were portrayed in a true-to-form manner that made them believable and even likable. The language in this book is quite colorful, but seemed to be appropriately placed and not overly frequent to take away from the story.
I very much enjoyed this book and could see it being made into a successful film. I look forward to future works by this author.

5.0 out of 5 stars                 The only easy day was yesterday

Byclaudette valliereon April 7, 2016

Format: Kindle Edition|Verified Purchase

Didn’t know what to expect with this one but it rocked. Spoiler alert.
This one starts with a team of Navy SEALS some Rangers, US Marines and some CIA operatives on vacation in Hawaii after one hell of a mission.
Chris McKey is with the CIA and has been for over twenty years. Chris Cascaes is a Navy SEAL and has led his team for eight years. Both they and the team are more than capable operators.
Right now they are all on vacation and have been playing baseball with any and all who want to play against them. They have been kicking a** and winning.

McKey is a Vienam vet and older than most of the others. He remembers another vet who told them that during that war he and a team put on exhibition games all over the area. It was a ploy for some spying and other not quite so cute goings on. Not many had ever hard of the operation and it stayed a secret for decades.

This gets McKey thinking. How bout a Navy Team of baseball players, like the ones he’s with right now, doing exhibition games all over the middle east. While the game is being played team members will be out doing what they need to do. Its an idea he pushs to his boss, Dex.

So begins one damned fine read.

This one has McKey, Casceas, his team of SEALS, Moose, Ripper, Jensen, McCoy, Cohan, O’Connor, Marine Recon, Hodges the team sniper, Jones, Santos, Army Rangers Woods, Koches, CIA operators, Perez, Smith, Stewart, a game played in Saudi Arabia, a Saudi Prince who brings in ringers who are professional baseball players, the game, Casceas and members of his team who are looking for fifty million US dollars, they find the money, lose the game on purpose, head home with the money, Jihadists with a plan using sarin gas, an attack on a US base in Saudi Arabia, another planned attack on a stadium where a soccer game is being played, US personnel with trained dogs looking for the sarin gas, US civilians who speak the language and help out and McKey and Casceas doing their best to topple the plot, save lives and survive.

Five Stars just ain’t enough. Super read.

5.0 of 5 stars          Thoroughly enjoyed this book……

ByKindle Customeron October 11, 2016

Format: Kindle Edition|Verified Purchase

My first book by David M. Salkin, The Team: Book One was awesome. So much action, I loved it all. The characters were great, the storyline had not been done beforehand loved the camaraderie between all the Black Ops men. The two Chris’s were fun. Looking forward to more military thrillers from him. Thanks, Amarillo Turtle

5.0 out of 5 stars       First Salkin read and truly enjoyed it!

Bythomas j.on December 6, 2016

Format: Kindle Edition|Verified Purchase

First Salkin read and truly enjoyed it! Liked the special and intell ops and the real world terrorist scenario….Excellent details and the face paced story keeps you constantly waiting to learn what happens next! Will read the rest of the series!!!!!!

5.0 out of 5 stars      SF is REAL!

ByKozzak01on August 15, 2015

Format: Kindle Edition|Verified Purchase

As a Team memeber in Viet Nam I can only say that this guy is for real! Very good read…!

5.0 out of 5 stars          A Great read!

ByJimmy Con October 28, 2012

Format: Kindle Edition|Verified Purchase

Salkin knocks another one out of the park. The climatic final battle in this story kept me reading half the night. I just couldn’t put it down until I knew how “The Team” was going to end. The book was worth every penny!

5.0 out of 5 stars           Soon to be a best selling author…

ByLDabreauon September 27, 2012

Format: Kindle Edition|Verified Purchase

David Salkin again shows what a fantastic writer he is. His books play like a movie while you are reading them. “The Team” is full of suspense, and really shows the tight brotherhood between comrads. Salkin adds emotion, humor, and the human factor to this story. Very well written. I am passing this along to my son. This is a great read for everyone!

5.0 out of 5 stars        Another winner

By  M. Normanon September 24, 2012

Format: Kindle Edition|Verified Purchase

Author Salkin keeps writing and I keep reading. This one is his best!! He has the ability to put you right in the book.

5.0 out of 5 stars      Salkin does it again.

By  Bill B.on September 12, 2012

Format: Kindle Edition|Verified Purchase

Welp, I finished The Team last night, Dave’s latest novel. Dave writes in a fashion that once you start, you can’t put the damn book down. In this case, the Kindle. Very well written and it made me feel like I was right there in all the action, so much so I fell in love with the heroine without ever seeing her. I rated it 5 stars and probably Dave’s best effort to date. I look forward to adding more of his books to my collection.

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