Book Spotlight & Recipe: The Freedom Broker by K.J. Howe

Last February, The Freedom Broker
by K.J. Howe, the first book in her Thea Paris series,
was released in hardcover.  Right now, the book is only  $2.99 on Kindle – only til July 16 and  I
am helping the publishers get the word out. 

I also have a recipe to share – it’s Thea’s favorite Greek dish…check it out below!
 

Title: The Freedom Broker

Author: K.J. Howe

Series: Thea Paris, #1

Published: February 2017, Quercus

Format: Kindle Edition, 400 pages 

Summary:
Kidnap negotiator Thea
Paris has spent her entire life with survivor’s guilt, following an
unspeakable childhood tragedy. At eight years old, she watched, frozen
in fear, as her twelve-year-old brother, Nikos, was abducted from their
home in Kanzi, Africa. Although he was recovered nine months later, he
was never the same after that; worse, Thea discovers that she was
supposed to have been the target.

This defining experience
drives Thea to become one of the top operatives in the field of
kidnap-and-ransom consultancy. Nicknamed “Liberata” because she once
secured the release of a captive from the Sicilian mob without her
client paying a cent, she travels the globe trying to bring hostages
home–mostly through negotiation, but occasionally through more forceful
means. She is very good at her job.

Twenty years after her
brother’s abduction, Thea’s worst nightmare is revisited when her
father, oil magnate Christos Paris, is taken on his sixtieth birthday.
He disappears from his yacht while it is moored at Santorini, the ship’s
whole crew slaughtered mercilessly.

Thea immediately calls in
her team at Quantum Security International, premier K&R specialists.
Following protocol, they break down Christos’ life, looking for leads,
but the list of enemies and business competitors is endless. Not
surprisingly, Christos Paris has imprinted his designer shoe on
innumerable backs during his journey to the top of the oil business. And
he was abducted only a few days before the biggest deal of his career.

From
there, the case only gets stranger. Unlike most abductions, there are
no ransom demands, no political appeals, no prisoner release requests.
Instead, the kidnapper sends foreboding quotes in Latin by text from
burner phones. What does the kidnapper want?

And most importantly for Thea, will she be able to prevent a second kidnapping from destroying her family for good?

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Thea’s favorite Greek dish

“Dolmadakia” is the Greek term for stuffed grape
leaves, and these dolmas are a traditional Mediterranean dish that can
double as appetizers or a main course. Grape leaves are rich in vitamins
and minerals, low in calories, and they act
as the perfect low-sodium wrap—healthy and delicious, a great
combination.

1 (8 oz) jar grape leaves (approximately 25 leaves)

1 lb ground round

1 lb ground lamb (feel free to substitute with pork for variety)

salt, to taste

pepper, to taste

1 tbsp fresh parsley, minced

1 box tabouli mix (4 oz) or 3Ž4 cup brown rice

1 sweet onion, finely chopped

1 garlic clove (crushed and pressed into meat mixture)

3 cans organic low-salt chicken broth (or water)

4 lemons, squeezed

4 eggs

1.    
Drain, rinse, and dry grape leaves, then place to the side.

2.    
In a large bowl, mix ground round, lamb, salt, pepper, parsley, onion, garlic, and tabouli.  Mix well.

3.    
Rest one grape leaf, stem up, on the counter and place one rounded teaspoon of the meat mixture near the stem.

4.    
Fold the stem over meat mixture, then fold one side leaf over the mixture, fold the top over, then roll the rest.

5.    
Use toothpicks to hold the stuffed leaves together.

6.    
Place leaves snugly in a large pot.

7.    
Cover all the leaves with chicken broth (adding water if you don’t have enough broth).

8.    
Bring the broth to a boil, then turn down to low and simmer, cooking until tender (approximately 30 minutes).

9.    
Remove one quart of broth from the pot and let it cool, so it is hot but not scalding.

10.
In another bowl, beat four eggs until frothy, adding the juice from the lemon slowly.

11.
Add the egg mixture slowly to the warm broth, a half ladle at a time, still beating the egg mixture.

12.
After all the broth is mixed with the egg and lemon, slowly add it to the pot. 

13.
Cover the pot and turn off the heat.

14.
Let it sit for ten minutes, then serve.

If you prefer a tart, rich sauce, then use more
eggs and lemon than the recipe calls for. You can also serve with lemon
wedges or strained Greek yogurt.

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The Freedom Broker  by K.J. Broker

Quercus

February 7, 2017 

Kindle ASIN: B01GQIY9VA