Concourse by Santino Hassell with Avocado Tostones and Aperol Spritz

30364779It’s Friday! And man this book made my week. For real, between studying for finals and this fuckery with congress things were looking grim, but Santino saved the day. I’m just going to say it from the get go, this book is my favorite in the series so far. I loved it SO MUCH.  I don’t even know where to start. First of all, the intensity. I literally lost all feeling in my hands from holding my kindle so hard while reading it on the BX12 bus…I don’t know if it was just all too much, what with reading about the Bronx (Fun Fact: not many books set in the Bronx out there), while being IN the Bronx, and then Ashton making me cry while also being super hot with Val…Good LORD. This book IS IT, guys. Concourse, is the fifth book in Santino Hassell’s Five Boroughs Series, which is an absolute favorite of mine, and honestly with as much as I’ve loved the other books, I could not envision a book that could top them. And yet, here we are, with Ashton and Val, Santino achieved the Holy Grail of good romance, the perfect combination of angst, top notch chathartic erotica, and enough swoon worthy moments to fell a sperm whale. I won’t even go into my feelings about Santino’s writing, I already waxed poetic about that in my review of Insight. Before I get to the story though, let’s talk food!

OK! So, this book, as I mentioned, was amazing, and Ashton is now my favorite person, so what to make for him and Val?! They are both so delicious, and there are lots of foodie things happening in the book, so there was definitely inspiration, lots of possibilities. In the end I decided to make my own version of the infamous Avocado Toast that Ashton makes for Val in the beginning of the book. However, since the story is set in the Bronx and I AM Dominican, I gave the whole thing a twist.  I made these boys Avocado Tostones (See what I did there?!).  For those who don’t know tostones (or have spent any time north of 137th street in Manattan), a toston, is a crispy plantain fritter. They are delicious, and go perfectly with avocado and limey things. To make the recipe extra fancy for Ashton, I made quick pickled red onions and a cilantro pesto for garnish. These little avocado bites  are seriously delish, and go perfectly with the champagne cocktail I selected. Which leads us to the alcoholic beverage for this book…

Since summer is near, I made an Aperol Spritz, one of my go to sunny day drinks. Aperol is an Italian aperitif (pre-dinner drink), very popular during warm months.  It is delicious mixed with prosecco, and a slice of orange. I can literally picture Ashton downing these all day long sitting in an outdoor cafe, while forcing Val to take sips. Guys this recipe and cocktail pair is a total WIN!!! Perfect for reading Val and Ashton’s romance. But now back to the story…

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This book worked for me at many levels. The connection between Val and Ashton was so intense and raw that every scene with them together felt electric. In so many ways this this is a classic trope, friends to lovers, prince and pauper romance. And yet, Santino took to it another level and crafted a character driven, stunning love story with, with a strong sense of place.

Val and Ashton have been friends forever. Val’s mom was Ash’s nanny, and they sort of grew up together, even though their worlds were completely different. Ash was always the black sheep in his wealthy family, the outcast, so Val, his mom and sister took him under their wing and gave him the affection he never got from his own flesh and blood. Ashton has always loved Val, and Val has always loved Ashton, but now that they are grown ups (well sort of), their lives are still too different, Ashton is a wealthy Instagram NYC celebutante and Val is an amateur boxer that drives cabs during the day to put this sister through school. They might as well be on different planets. And yet they are each other’s touchstone. They just can’s seem get past all those differences though, and even if there is history and genuine affection between them, they don’t seem to know how to come together.

Ashton’s character made this book for me, his vulnerability and his yearning to be SEEN, to be wanted by someone for who he really was, man it was heartbreaking. His character was rendered with such nuance and feeling, I wanted to weep for him. And yet, he was bright and funny, gave as good as he got from Val. Val was the stoic protector, and yet in the end he had to be saved too, and what saved him was Ashton. Then there’s the sex…The chemistry between these two was some next level shit, I mean how do you even do hotness, angst and humor ALL AT THE SAME TIME? Every scene with Val and Ashton was delicious, and felt so genuine.

I can’t do a review about this series without going to the setting. There are no superlatives that come to mind that are enough to convey how much Santino’s portrayal of NYC affects me. To see every borough treated with the care that he does, and to show ALL the parts which make this city the amazing place it is, makes me kind of weepy to be honest. I love his writing, but this series, these New York City stories? They’re his sweet spot.

Finally, the cast of characters and squads that he’s brought to life made their appearances and I thankfully it seems like there is more to come from this universe. I can’t wait.

I HIGHLY RECOMMEND this book and the entire series.

Now the recipes!

Avocado Tostones with Pickled Onions and Cilantro Pesto

Ingredients

Tostones

2 plantains (if at all possible purchase at C-Town, they have the best plantains! ;))

5 tablespoons of canola oil

salt to taste

Avocado Mash

2 Avocados

Juice of one lime

1 garlic clove minced

1 teaspoon of chopped cilantro

salt and pepper to taste

Pickled Onion

1 red onion thinly sliced

1 jalapeno thinly slice

1/2 cup of red wine vinegar

1/2 cup water

1/3 cup of sugar

1 teaspoon salt

Cilantro Pesto

1 cup of cilantro

1/3 cup of oil

1 clove of garlic minced

juice of one lemon

1/3 cup of oil

Directions

  1. Picked onions, put all ingredients in a saucepan and bring to a boil. Lower heat to low medium and simmer for 10 minutes. Let cool for 20 minutes.
  2. Avocado Mash. Mash avocados in a bowl and mix with the rest of the ingredients. Adjust salt and pepper to taste.
  3. Cilantro Pesto. Pulse all ingredients in food processor until well blended.IMG_0394
  4. Tostones. Peel the plantain (if you don’t know how, click here.) and cut into half inch slices. Heat oil in a skillet, when hot start frying the plantains, fry them until they start to look yellow and brown. Take out of pan, and smash each slice until they are flat (look like a cookie). Once you have flattened them all return to the oil for a second fry. Once they are brown and crispy, transfer to a plate lined with paper towels. Sprinkle with salt.IMG_0393.JPG
  5. To make your avocados tostones, spoon a dollop of the mash onto the toston, top with a few pickled onion slices. Add a bit of the pesto, and if you’re feeling really frisky top that with a bit of feta cheese. SO GOOD.

Once you have your tostones, pop that prosecco and top your glass with a bit of the Aperol. You will be in heaven with this book,  recipe,  and cocktail combo. I GUARANTEE IT! Also the left over cilantro pesto and pickled onions are DYNAMITE on top of street style tacos…My dude just eats the onions by the spoonful, they are so good.

Alright guys hope you enjoy the book, and the food and drink!

You can buy Concourse HERE.

You can buy the rest of the Five Borough Series HERE.

You can read more about Santino Hassell HERE or visit his Patreon HERE.

Have a great weekend.

Cheers and Happy Reading!