Today I have a really great book to share with you, by two of our local authors!
I recently had the opportunity to meet married co-authors, Jerald and Glenda Horst, at a local book signing and lecture at our local library. Jerald was a professor of Fisheries for over 30 years at Louisiana State University and assisted the state with different duties along the way. He would collect recipes while on sites, from his many contacts, and via submissions to the monthly newsletter. He compiled recipes for over 30 years! Glenda came from a Bayou Sorrell (Louisiana) commercial fishing family and had her own recipes that she loved.
The Louisiana Seafood Bible is actually a collection of books to encompass ALL areas of Louisiana Seafood. First came the Shrimp book, then this Crawfish book, and now this year, Crabs. Coming next year will be Oysters!
Each book has excellent photos that entice you in! The books are all divided into 3: the first part covers the topic at hand (i.e. crawfish) and how they came to be so important to the Louisiana culture, all about the creature being covered (i.e. types,life cycles, variations, allergies to) and of course the wonderful recipes (last part). In total each book is meant to give you a complete look at the topic. The recipe sections include sidebars with tips and additional anecdotal info as well for the recipe at hand! The first 2 sections are rarely found in cookbooks and make for excellent reading, especially if you are not from the area. The Horst have included historical photos as well, that will make many readers reminiscence!
The Horsts take their own photos for the recipes and their dedication to the project at hand shows through- these are gorgeous books, that also are superb recipe books! If you want a TRUE collection of Louisiana cooking, this series IS IT!
Today I'm going to share the perfect appetizer recipe that was given to us friends who were also commercial fisherman, and it had been in their family for eons, and wonderfully the Horsts have also included in the Crawfish book! It is perfection with crawfish, but if you're up North/out West and don't have crawfish, you can substitute shrimp and it takes wonderful as well:
Removing Mold From Molding Pan
1. Place bottom of pan in warm water to loosed the mold from the inside of the pan
2. Flip mold onto plate or serving dish 3. Serve over a bed of lettuce and garnish with crackers of choice- Town House, Ritz or Cracked Pepper Crackers are the best with it!
ENJOY!!
If you are looking for a great gift for cooks or seafood lovers in your family/friends, these cookbooks will fit the bill! If you have fish lovers in your family, check out Jerald's Angler's Guide to the Fishes of the Gulf of Mexico. This is a superbly illustrated book showcasing ALL the fish of the Gulf and will truly delight ALL fishing fans! As will his Trout Masters Fishing book!
And for local color/culture, check out his new book,Game Warden: On Patrol in Louisiana. Jerald spent a year riding shotgun with Louisiana game wardens armed with his camera and note pad. His adventures took him from the piney woods north of Shreveport through the whole state, deep into the Gulf of Mexico. It’s an adventure story, only better because it is true! He hints there may be a follow up book in 2011, as he collected so many stories to tell!
All the books are available through Amazon and Pelican Publishing, and the authors themselves!
I recently had the opportunity to meet married co-authors, Jerald and Glenda Horst, at a local book signing and lecture at our local library. Jerald was a professor of Fisheries for over 30 years at Louisiana State University and assisted the state with different duties along the way. He would collect recipes while on sites, from his many contacts, and via submissions to the monthly newsletter. He compiled recipes for over 30 years! Glenda came from a Bayou Sorrell (Louisiana) commercial fishing family and had her own recipes that she loved.
The Louisiana Seafood Bible is actually a collection of books to encompass ALL areas of Louisiana Seafood. First came the Shrimp book, then this Crawfish book, and now this year, Crabs. Coming next year will be Oysters!
The Horsts take their own photos for the recipes and their dedication to the project at hand shows through- these are gorgeous books, that also are superb recipe books! If you want a TRUE collection of Louisiana cooking, this series IS IT!
Today I'm going to share the perfect appetizer recipe that was given to us friends who were also commercial fisherman, and it had been in their family for eons, and wonderfully the Horsts have also included in the Crawfish book! It is perfection with crawfish, but if you're up North/out West and don't have crawfish, you can substitute shrimp and it takes wonderful as well:
Crawfsh Mold:
Ingredients:
1 lb. boiled Louisiana Crawfish Tails, finely chopped 1 3 oz pkg. Cream Cheese
1 can cream of mushroom soup
1/2 cup green onion, chopped fine 1/2 cp mayonaise
1-3 tbsp Tony's Chachere's or Slap Ya Mama Cajun spice
(Mom like's Tony's the best, I like Slap's!)
1 lb. boiled Louisiana Crawfish Tails, finely chopped 1 3 oz pkg. Cream Cheese
1 can cream of mushroom soup
1/2 cup green onion, chopped fine 1/2 cp mayonaise
1-3 tbsp Tony's Chachere's or Slap Ya Mama Cajun spice
(Mom like's Tony's the best, I like Slap's!)
1/2 cup cold water
Instructions:
1. In medium saucepan, heat the soup (by itself), then whisk in cram cheese. Then add baking soda and whisk.
2. In large bowl, combine gelatin and water, mix thoroughly.
2. In large bowl, combine gelatin and water, mix thoroughly.
3. Stir soup mix in gelatin mix, and cool in fridge, until soft set, about 30 minutes.
4. Add green onions, crawfish, mayonnaise, and spices. Mix well then pour into prepared mold (sprayed with Pam/other spray) , and set for about 3 hou
4. Add green onions, crawfish, mayonnaise, and spices. Mix well then pour into prepared mold (sprayed with Pam/other spray) , and set for about 3 hou
Removing Mold From Molding Pan
1. Place bottom of pan in warm water to loosed the mold from the inside of the pan
2. Flip mold onto plate or serving dish 3. Serve over a bed of lettuce and garnish with crackers of choice- Town House, Ritz or Cracked Pepper Crackers are the best with it!
ENJOY!!
And for local color/culture, check out his new book,Game Warden: On Patrol in Louisiana. Jerald spent a year riding shotgun with Louisiana game wardens armed with his camera and note pad. His adventures took him from the piney woods north of Shreveport through the whole state, deep into the Gulf of Mexico. It’s an adventure story, only better because it is true! He hints there may be a follow up book in 2011, as he collected so many stories to tell!
All the books are available through Amazon and Pelican Publishing, and the authors themselves!