Rick Podowski and The Hefty Trio

This blog is dedicated to publishing the recipes and wine pairings enjoyed by Rick Podowski and The Hefty Trio that are found in the five books of the mystery series. Exactly who are these people and how did they get such a stupid name?

The Name

The words, "English Literature and Composition" strike fear in the hearts of most students. At Central High School in San Jose, California the students have been blessed with four teachers that like to crack jokes and have a good time in the classroom. During the faculty scholarship fundraiser two years earlier, they had performed a parody of "Dawn", a Frankie Valli and the Four Seasons song. It was "Central, You're Too Thin For Me." Rick Podowski and the Hefty Trio had become an instant hit, and the group’s name had stuck.

The four had worked together teaching English for over twenty-five years and each one of them knew that keeping a sense of humor was the only way to survive. When they had started working together all of them had been thin, athletic, and single. Over the years, marriage and children had contributed to the weight gain and since, now that nights of hard drinking and dancing were in the past, all that was left was eating--their common bond.

Rick Podowski is not very tall and is upset because for some strange reason his suits keep shrinking, especially around the midsection. He knew, however, that in spite of the physical changes, the group still had the same dedication and love of teaching that had been present when they first met. Each of them is deeply involved in informal counseling, extracurricular activities and in making sure that each student obtains all the success of which they are capable. In terms of their relationship, each offers a different perspective. 

Leti Rios, a short, round-faced, second generation Mexican-American woman is extremely loyal to Rick and willing to do anything he asks.

Erin McGinty is the most imposing with long straight red hair, pasty white skin, and a large frame that made her look plump rather than obese. She is independent, and always ready to start trouble. 

Teresa Spinelli on the other hand is the Italian grandmother type--short, broad hips and a big smile. And the peacemaker when she is not competing with Erin and Leti to become the center of attention. The four of them are loyal to each other and they work together.

Roasted Asparagus and
Red Onion Quesadillas

Throughout the five novels Rick and the Hefty Trio indulge in some absolutely delicious Polish, Mexican, Irish, and Italian dinners pairing with boutique wines from the Santa Cruz Mountains. Recipes and information (including Internet sales) about the wineries and their owners are included in the books.

Italian Eggplant Rotini

Fans of Rick Podowski and the Hefty Trio will follow the recipes in the back of the books to make a pot of Bigos (hunter's stew) or an Irish Egg, Bacon, and Leek Pie, and then sit down with a bottle or two of a Burrell School Syrah or a bottle of River Run Vintners Cote D' Aromas to enjoy reading and discussing the novels.

Polish Nut Strudel

Irish Egg, Bacon,
and Leek Pie

Frisée Salad

It's spring and Rick Podowski is trying to lose a little bit of weight and at the same time eat a healthy meal. So, he's decided to make a frisée salad that is a bistro standard from Lyon, France. The bitter frisée, the runny poached eggs and the bacon makes this an exceptional dish.

 Serves 4

Ingredients

1/2-pound frisée (French curly endive) torn into bite size pieces

6 oz. of thick bacon slices

2 tablespoons of vinegar

4 eggs

2 tablespoons of chopped shallot

3 tablespoons of vinegar

Instructions

Cut bacon into 1/2" strips. Put the bacon into a 12" skillet and add one cup of water. Cook until the water is evaporated and the bacon is crisp 35-40 minutes. Remove from skillet.

Put 1" of warm water in another skillet.  Add water to a saucepan and stir in the vinegar. Bring to a bare simmer. Break one egg into a small bowl and then slide it into the water. Repeat with the other three eggs. Simmer about 1 1/2 minutes for runny yolks to 3 minutes for firm yolks.

 Reheat the bacon in the skillet. Add shallot and cook for one minute.  Add the 3 tablespoons of vinegar and boil for five seconds.

 Pour over the frisée and toss with salt and pepper. Divide salad among four plates and top with drained poached egg.