Well since Alligators were the subject of our Wordless Wednesday from this past week, I thought it only appropriate to share a review of one of Nancy's older books, that I just recently got to read, which, you guessed it, has alligators as a recurring theme, and ON the cover! Plus, it focuses on the French Quarter, and it was Bastille Day, this past week, and New Orleans had some great Bastille Day events, IN the French Quarter. HA HA-You know me- theme queen!
Synopsis: Forty-something homemaker Carolyn Blue is through with cooking and cleaning. She's finally decided to throw in the dishtowel—and take on a dream job as a food writer and traveler to exotic places. With a contract to write a book about New Orleans cuisine, Carolyn accompanies her husband to an academic conference in the 'Big Easy'—an event that will mean visiting with old college pals.
But just as she gets a taste of Creole, she gets a bite of crime... Her childhood friend, Professor Julienne Magnussen, disappears from the reunion dinner. True, Julienne has been fighting with her husband, but this only worries Carolyn more. Now, she has to combine taste-testing with a search for the missing scientist whom no one, including the police, believes is really in danger.
The trail leads Carolyn from the streets of the French Quarter to an alligator swamp, where she'd better act fast. In these parts, it's eat or be eaten...
You can read an excerpt on Nancy's Website!
About the Author: Nancy Herndon is a US lecturer in English, and the author of historical romances under the pseudonym Elizabeth Chadwick, and mysteries under the name Nancy Herndon and Nancy Fairbanks. Originally from St Louis, she now lives in El Paso, Texas, with her husband, a University professor. From 1989 she published historical romances and short stories under the pseudonym Elizabeth Chadwick. She then wrote seven comic police procedural mysteries, with protagonist, Texan Elena Jarvis, under her married name, Nancy Herndon. Her current series is the Carolyn Blue Culinary mysteries, written under her maiden name, Nancy Fairbanks
Review: This was a fun and fast read, and it was great to pick out places we frequent and check off recipes we either make or have eaten! As always the book is full of really interesting facts about the history of New Orleans, and some super regional recipes! Nancy is such a stickler for detail in her books, and it makes them like mini-seminars of learning! Not to mention the fact that the mystery kept you guessing til the end! If you want a book that showcases the best of New Orleans, in a fictional way, this is the book for you!
Since it's Monday, that means it's Makin Me Hungry Award Day and I'm giving Nancy and honorary award, as her recipes ALWAYS make me hungry when I'm reading her books!
and here's a SUPER DUPER recipe for a great local fish dish from the Palace Cafe in New Orleans, from her book!
Pecan Catfish with Meuniere Sauce
Serves 6
1. Preheat oven to 450 degrees. Trim all fat off the catfish (trout) filets.
2. Grind the pecans and bread crumbs in a blender or food processor until fine. Place in pie pan.
3. Place the flour in another pie pan.
4. Beat together the eggs with the milk, in a medium bowl.
5. Season the catfish with your Cajun Seasoning. Then dredge fish filets with the seasoned flour, then dip them in the egg mixture and then coat with the ground pecan mix.
6. Fill bottom of large ovenproof skillet or sauté pan, with olive oil, and place on medium heat. Add fish and brown on both sides.
7. Place pan in oven to bake for 5 minutes while making the sauce.
Meuniere Sauce:
1. In a medium sauce pan cook the fish stock, juice of 1/2 a lemon, hot sauce, Worcestershire sauce and hot sauce (to taste).
2. Add the heavy cream and cook to reduce for 1-2 minutes.
3. Remove from heat and whisk the unsalted butter into liquid. Note: you can season with salt and pepper, if needed.
Note: You can check out a revised version of the meuniere sauce that the Palace Cafe uses now on their Food blog!
To serve: Place filet on a plate, drizzle with meuniere sauce, and top with the roasted pecan halves, and if desired, chopped parsley. Usually served with white rice and seasonal vegetables.
Disclosure / Disclaimer: I bought this book for my own reading purposes. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
But just as she gets a taste of Creole, she gets a bite of crime... Her childhood friend, Professor Julienne Magnussen, disappears from the reunion dinner. True, Julienne has been fighting with her husband, but this only worries Carolyn more. Now, she has to combine taste-testing with a search for the missing scientist whom no one, including the police, believes is really in danger.
The trail leads Carolyn from the streets of the French Quarter to an alligator swamp, where she'd better act fast. In these parts, it's eat or be eaten...
You can read an excerpt on Nancy's Website!
About the Author: Nancy Herndon is a US lecturer in English, and the author of historical romances under the pseudonym Elizabeth Chadwick, and mysteries under the name Nancy Herndon and Nancy Fairbanks. Originally from St Louis, she now lives in El Paso, Texas, with her husband, a University professor. From 1989 she published historical romances and short stories under the pseudonym Elizabeth Chadwick. She then wrote seven comic police procedural mysteries, with protagonist, Texan Elena Jarvis, under her married name, Nancy Herndon. Her current series is the Carolyn Blue Culinary mysteries, written under her maiden name, Nancy Fairbanks
Review: This was a fun and fast read, and it was great to pick out places we frequent and check off recipes we either make or have eaten! As always the book is full of really interesting facts about the history of New Orleans, and some super regional recipes! Nancy is such a stickler for detail in her books, and it makes them like mini-seminars of learning! Not to mention the fact that the mystery kept you guessing til the end! If you want a book that showcases the best of New Orleans, in a fictional way, this is the book for you!
Since it's Monday, that means it's Makin Me Hungry Award Day and I'm giving Nancy and honorary award, as her recipes ALWAYS make me hungry when I'm reading her books!
and here's a SUPER DUPER recipe for a great local fish dish from the Palace Cafe in New Orleans, from her book!
 |
| Photo from Palace Cafe |
Pecan Catfish with Meuniere Sauce
Serves 6
Catfish Filets:
- 6 catfish (or trout if you don't have catfish) filets, 5 to 7 oz each
- 3 cps roasted pecans
- 1 cp fresh dried crumbs
- 1 cp all-purpose flour seasoned with 1/2 tsp salt and 1 tsp pepper
- 3 eggs
- 1/2 cp milk
- Cajun Seasoning to taste- use amount of Tony's or Slap Ya Mamma, or make your own (6 tsp paprika, 4 tsp ground garlic, 4 tsp black pepper, 2 1/2 tsp ground onion, 1 1/2 tsp fine thyme, 1 2/4 tsp ground oregano, 1 1/4 tsp basil, 1 tsp ground cayenne (red) pepper and salt to taste. This makes a great Christmas gift too! Just keep stored in a cool, dry place)
- Olive oil
1. Preheat oven to 450 degrees. Trim all fat off the catfish (trout) filets.
2. Grind the pecans and bread crumbs in a blender or food processor until fine. Place in pie pan.
3. Place the flour in another pie pan.
4. Beat together the eggs with the milk, in a medium bowl.
5. Season the catfish with your Cajun Seasoning. Then dredge fish filets with the seasoned flour, then dip them in the egg mixture and then coat with the ground pecan mix.
6. Fill bottom of large ovenproof skillet or sauté pan, with olive oil, and place on medium heat. Add fish and brown on both sides.
7. Place pan in oven to bake for 5 minutes while making the sauce.
Meuniere Sauce:
- 2 cps fish stock or bottled clam juice
- 1 lemon
- 1 tsp Worcestershire sauce
- Tabasco sauce (Louisiana sauce preferred, but you can use what you have)
- 1 tbsp heavy whipping cream
- 1/2 cp (1 stick) unsalted butter, room temperature
- Roasted Whole Pecan halves, for garnish
- Chopped Parsley for garnish
1. In a medium sauce pan cook the fish stock, juice of 1/2 a lemon, hot sauce, Worcestershire sauce and hot sauce (to taste).
2. Add the heavy cream and cook to reduce for 1-2 minutes.
3. Remove from heat and whisk the unsalted butter into liquid. Note: you can season with salt and pepper, if needed.
Note: You can check out a revised version of the meuniere sauce that the Palace Cafe uses now on their Food blog!
To serve: Place filet on a plate, drizzle with meuniere sauce, and top with the roasted pecan halves, and if desired, chopped parsley. Usually served with white rice and seasonal vegetables.
Disclosure / Disclaimer: I bought this book for my own reading purposes. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
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