A Delicious Dilemma by Sera Taíno is coming August 24th! Pre-order now and get an EXCLUSIVE cookbook straight from the fictional family restaurant featured in the novel! Simply email firstname.lastname@example.org with a screenshot or forward of your pre-order receipt to claim!
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Different worlds collide in Sera Taino’s debut novel.
It’s hard to remain enemies when you’ve broken bread together
Val Navarro’s first mistake: going out dancing after a bad breakup when the chef should be focused on her family business. Her second mistake? Thinking the handsome, sensitive stranger she meets could be more than a rebound – until she discovers he’s Philip Wagner of Wagner Developments. His father’s company could shut down her Puerto Rican restaurant and unravel her tight-knit neighborhood. When Philip takes over negotiations, Val wants to believe he has good intentions. But is following her heart a recipe for disaster?
From Harlequin Special Edition: Believe in love. Overcome obstacles. Find happiness.
Debut romance author Sera Taíno was selected for Harlequin’s Romance Includes You Mentorship, an initiative launched in 2019 to reach out to diverse communities of writers and bring more own voices stories to romance readers. For more information on this initiative, click here.
She is also the author of several short contemporary romances, including her latest, “Oil and Vinegar,” part of A More Perfect Union: A Voting-Themed Romance Benefit Anthology. All proceeds benefit Fair Fight, a national voting rights organization based in Georgia.
Her debut, #ownvoices novel, A Delicious Dilemma, is scheduled for publication with Harlequin Romance Special Edition in September 2021.
When she is not writing, she can usually be found teaching, traveling, or wrangling her family.
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SABOR DE CASA
I had the privilege of receiving an early copy of the cookbook Sabor de Casa and I immediately taste-tested several of the recipes. With the Spanish heritage common in both Filipino and Puerto Rican cultures, the dishes are familiar to me and the recipes for them easy to follow. I made the roasted pork (similar to lechon), tostones (the Filipino maruya is a sweet relative), mojo, and the perennial favorite (leche) flan. All the ingredients are readily available in the local grocery stores, especially here in Texas with its huge Mexican community. I chose the small limes because they reminded me of the calamansi. I also substituted evaporated milk for whole milk in the flan recipe.
The house smelled amazing with the aroma of garlic, of the succulent pork while it roasted in the oven, and the sugar being caramelized. The roast pork was super moist and delectable my 12-year-old son had two servings.
I didn’t have a tostonera so I improvised by smashing the plantain with the use of two differently-sized dipping sauce dishes. One note about the tostones–I fried the plantains five minutes per side two times. It should probably only be five minutes for both sides. Ten minutes total frying not twenty. They turned out browner than the recipe called for. My bad. They were still delicious but did not photograph very well beside the pork. I love brown food, so it’s all good as far as I’m concerned.
The flan came out great. Creamy and not too sweet. I’ll probably use less sugar next time (2/3 cup instead of 3/4) and I’ll make it with 6-8 egg yolks. In short, I’ll revert to my own recipe. Hahaha.
I cooked a feast with the three dishes I chose. I can’t wait to try out the rest of the recipes. Maybe I’ll do the arroz con gandules, bistec encebollado, and tres leches cake next. Come back here on August 24 to see which dishes I made and to check out my review of A Delicious Dilemma. Preorder the book so you too can make these scrumptious meals.