Armadillo Eggs

Armadillo Eggs

In the suspense novel a.k.a. Jane, British MI-5 agent Jane Nichols discovers there's more to Savannah, Georgia, than red mud, winding river roads, moss-hung trees, and plantation homes. She finds murder, intrigue, love, and food--lots of wonderful food.

Wonderful restaurants reflect the richness, diversity, and quirkiness of Savannah's culture. The food at BillyBob's on historic East River Street is a touch of down-home cooking for an author who has lived the past two decades in south central Illinois and points west. As Jane Nichols struggles to bring an international terrorist to justice, she and her team take time out to dine on barbecue ribs and armadillo eggs.

Every time I reread that particular scene, my mouth waters.

2 jalapeño peppers
1 8-ounce package cream cheese
Bread crumbs
A wash made from egg white and a little water

Slice a jalapeño pepper into 4 to 6 long slices and remove the seeds. Roll a slice into a ball to form the "yolk." Place it in the middle of a ball of cream cheese about the size of a small egg; press in place. Roll the resulting "egg" in bread crumbs and brush with the egg-white wash. Important: Place in a refrigerator or freezer until very firm. Deep-fry until golden brown. Serve hot, with salsa and sliced lemon on the side. Makes 8 to 12 "eggs."

Maureen Tan is the author of a.k.a. Jane and Run Jane Run.

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Excerpted from A Taste of Murder by Jo Grossman Copyright© 1999 by Jo Grossman and Robert Weibezahl. Excerpted by permission of Dell, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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