Celebrated chef Katie Lee enters new territory with her first fictional novel “Groundswell,” that touches on themes she’s quite familair with: celebrity relationships, surfing, and of course, international cusine. SheKnows got the details straight from Lee about the book along with a few fresh Mexican recipes to eat while you read.
In her debut book Groundswell, Lee follows our heroine Emma from her marriage and divorce to a Hollywood A-lister, her subsequent escape to Mexico, and into the healing process and a new relationship with her surf instructor.
“This is a book that any girl who has had her heart broken can relate to,” Lee told SheKnows at her signing party hosted by Gilt City LA at the W Los Angeles – Westwood. “Emma loses everything in this relationship, and lost herself in it. This is about Emma’s journey finding out who she is solo.”
One thing that isn’t typically a solo activity is eating Mexican food, often served in large, family-style portions. Luckily, Lee has provided SheKnows with her favorite tasty Mexican meal to get the recent divorcee through a sweltering summer.
The “Single Girl Taco Salad”
“I do what I call a single girl salad and I make a mixture out of beans, ground turkey, chili powder, onions, cilantro, a little salsa and then I put that on the salad,” Lee dished. “I devour it! I love, love that meal. It’s good Mexican for one.”
And once a girl recovers from heartache and is ready to entertain again, Lee also has a couple great Mexican drink recipes for a group.
“When I was writing Groundswell I spent a month in Mexico doing research,” Lee told SheKnows. “I like to think the tequila got the creative juices flowing.”
- 1 bottle chilled prosecco
- 2 cups sliced fruit and berries
- 2 cups lemon-lime soda
- 1 cup silver tequila
- ½ cup triple sec
In a large pitcher, mix all ingredients. Serve over ice.
Pink Grapefruit Margarita
- 2 limes, cut into wedges
- Kosher salt, in a shallow dish, for rimming the glass
- 1 cup ruby red grapefruit juice (fresh or store-bought)
- 1 tablespoon superfine sugar
- 2 cups triple sec
- 2 cups good-quality silver tequila
- Rub the outside rim of each margarita glass with one of the lime wedges. Press the top of each glass in the kosher salt to coat the rim.
- Combine the grapefruit juice, sugar, triple sec, and tequila in a pitcher. Stir until the sugar dissolves. Serve on the rocks, or blend with ice for frozen. Garnish with a lime wedge.
Want to know more about Lee’s passion for cooking?
-Favorite ingredient: “It’s summertime, so I’m really into vegetables right now because everything is so fresh. I live in the Hamptons and we have these great farm stands and I pick whatever vegetable looks best. I also think garlic is such a key ingredient. And a handful of basil or cilantro really kicks up any dish.”
-Favorite dish to see on a menu: “I like to see when they have something that is from the area. If I’m in Miami and it’s a Cuban dish, or I’m here in L.A. and I find a great Mexican restaurant, or there’s a local fish on the menu in Montauk…that’s what I’m excited to see.”
-Top person to have a burger and a beer with: “My grandpa. He was the original foodie. He loved to eat more than anybody and I’d love to be able to share a burger with him. But more than anything I’d like to have some seafood with him. That was his favorite food. He loved oysters and I loved to sit at the beach with him and have a big plate of fried oysters.”
For more of Lee’s fabulous recipes check out her cookbook, The Comfort Table.
More Mexican Food Recipes from SheKnows
- Skinny margarita recipes
- Quick fajitas
- Guacamole salad