The Rogues NEW online book club.

Once a month you'll find us in conversation and enjoying short readings and plot-relevant recipes by a number of different thriller writers.

Rogue Reads kicks-off on June 15 at 7 p.m. EST, and features four of the best thriller writers: Joseph Badal, Robin Burcell, John Gilstrap, and Don Henley. Following a brief introduction by Lisa Black, each of our guests will talk about their work, and then read for about three minutes followed by Q&A. Join us in the Zoom (click the link) room where the first 100 will have the chance to ask questions live. Everyone else can catch the event by clicking on Facebook Live where you can ask questions via comments.

We'll be monitoring both chats throughout the evening, so come loaded with questions.

And then, as a special treat, each of our guests has paired a favorite snack food with their favorite drink providing a recipe for an enjoyable evening. You can find the recipes below, and trust us, the Rogues will be cooking all day. Drinking will commence at the start of the show!

Prepare to be entertained.

Rogue Lisa Black, our MC, is the author of 14 novels featuring forensic specialists, which just happens to be her day job. Her most recent novel, Every Kind of Wicked, will be out in August.

Our Inaugural Guests:

Joe Badal a former Army captain, Vietnam war vet, and financier with a specialty in real estate funding. The author of 16 novels and recipient of numerous awards, his latest novel, Payback, came out on May 12. Bruno Pedace is an investment banker who's been framed by his corrupt partners. At first he runs, but eventually the past catches up to him and he decides to fight back. 

For this round we’ll be drinking Argiano Brunello di Montalcino (red wine). "When I want to REALLY splurge, I open a bottle of Antinori Tignanello," says Joe. He pairs the wine with his favorite snack: Bruschetta with Peppers and Gorgonzola.

A former Rogue Woman herself, Robin Burcell spent nearly three decades working in law enforcement as a police officer, hostage negotiator, criminal investigator and FBI Academy-trained forensic artist. She is also the author of ten novels, as well as another five co-written with Clive Cussler about the Sam and Remi Fargo team of treasure hunters. In her latest, Wrath of Poseidon (May 26, 2020), Sam and Remi return to Greece to search for the legendary hoard of King Croesus. 

Robin is quite the foodie. For this round we’re going to be snacking on Cheez-Its and washing them down with (you choose), a Moscow Mule or a Bloody Mary Hack.

John Gilstrap started out to be a journalist but wound up becoming a volunteer fireman, and then an expert in explosives safety and hazardous waste He sold movie rights to both his first and second novels. Writing his only non-fiction book gave him entry to the world of Delta Force special operatives, and sparked the idea for his Jonathan Graves character. HELLFIRE, the twelfth Graves novel, goes on sale June 30th. In this one, Jonathan faces his most personal challenge yet when two boys are abducted while being driven to Resurrection House, the school Jonathan founded as a sanctuary for children of incarcerated parents. The boys were entrusted to his care. Now they’re missing. It’s time to fight fire with fire . . .

John is VERY particular about his martinis. "A 'chocolate martini' is a mistake. It is not a cocktail, it is a dessert," he says. But truly, the stuffed baguette may be to die for. 

Don Bentley, an International Thriller Writers debut author, spent ten years flying Apache helicopters in the Army, earning both a medal for valor and a Bronze Star. After that he went to work as an FBI special agent focusing on foreign intelligence, counter-intelligence and SWAT team techniques. His debut novel has just hit the stands. Without Sanction (March 3, 2020) features Defense Intelligence Agency operative Matt Drake, a man paralyzed by survivor’s guilt over a disastrous mission, who must return to Syria to get a defector out safely in order to keep a weapon of incredible destruction out of the hands of ISIS. 

Don's cocktail of choice is Jameson and ginger ale, which he claims goes great with a good grilled burger.

Have we got recipes?!

Come prepared to tell us which pairing you enjoyed the most! 

From Joe

Two delicious red wines:
Argiano Brunello di Montalcino and
Antinori Tignanello,

Bruschetta with Peppers and Gorgonzola 

(recipe couresty of Ina Garten, Barefoot Contessa, Episode: Flavors and Flowers)

Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 tablespoon sugar
1 tablespoon capers, drained
1 tablespoons julienned fresh basil leaves
Kosher salt

Cooking Instructions
Preheat oven to 375 degrees F.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and peeper. Set aside.

From Robin

Moscow Mule:
4 oz of ginger "beer"
1.5 oz of vodka
.75 oz of lime juice
(Supposedly this is supposed to be served in a chilled copper mug. Trust me when I say that over ice in regular glass works darned well.)

Bloody Mary Hack:
1 oz vodka
Spicy V-8
Tajin (A blend of mild chili peppers, lime and sea salt)
Pickled veggies
Pour vodka over ice, fill glass with Spicy V-8, garnish with pickled veggies (which I drop into the glass and serve with a small fork or toothpick), and sprinkle a dash of Tajin on the top.)

And here she had us all fooled into believing she was a foodie! 

From John

Martini, straight up, olives.
Beefeater gin
Martini & Rossi dry vermouth (It is from this brand of vermouth that the cocktail gets it name)
 Green olives, pitted and stuffed with pimiento
In a cocktail shaker, pour approximately three (3) medium-large glugs of gin over ice.
Add small drizzle of vermouth. Shake vigorously for ten seconds.
Strain into conical martini glass, garnish with  two olives.

  1. A cocktail made with vodka is not a martini. Martinis must be made with gin.
  2. The above recipe made with vodka may be called a vodka martini. 
  3. A "chocolate martini" is a mistake. It is not a cocktail, it is a dessert. 
  4. The only acceptable stuffing for the olive garnish is pimiento. Blue cheese stuffing clouds the cocktail and makes it unattractive. Blue cheese-stuffed olives may be served on the side. 
  5. Pickled pearl onions ("cocktail onions") may be substituted as the garnish, but the cocktail may no longer be called a martini, because the onions transform it into a Gibson.
Stuffed Baguette 
One 12-inch loaf of fresh French bread
One 8-oz. package of liverwurst/liver sausage
1/2 cup of Duke's mayonnaise
1/3 cup almonds, finally chopped
1 tbsp chopped onion
1/2 tsp dry yellow mustard

Cut both ends off the baguette, then cut loaf into four equal segments
Remove bread from inside of baguette, leaving 14-inch shell/tube
Tear removed bread into small pieces or pulse in food processor.
In a medium bowl, thoroughly combine bread with other ingredients.
Stuff bread tubes with equal amounts of combined mixture.
Tightly wrap each tube in plastic & refrigerate for 1 hour minimum.

Serving Instructions
While the tubes are cold, slice disks of preferred thickness. (For best results, use a very sharp, straight-blade knife. Wipe blade with wet paper towel between slices.)
Serve immediately.

From Don

Jameson and Gingerale
Seems self explanatory.

Grilled Burger ala Bentley
Use 80% meat, 20% fat mixture.  
Work chopped onions into the meat and make hamburger patties thin.  
Season with Lawry'sseasoning salt on both sides.  
Grill hot about 2 1/2 minutes per side.
Mop the meat with worcestershire sauce while grilling.