Sunday, January 20, 2013

The Louisiana Gentlemen Recipes – Roan

Recipes were included as lagniappe in the five books (plus a novella) of the Louisiana Gentlemen series, published 1998 – 2002. Since that time, I’ve had hundreds of letters and emails about KANE, LUKE, ROAN, CLAY, WADE and ADAM -- the majority from people who had lost track of the books but wanted the recipes again! Posting them here on the blog will make them available once more for everyone. Slight adjustments have been made to the originals for clarity and consistency.

 CHICKEN AND SAUSAGE GUMBO
 Ingredients:
6 chicken breast halves
2 bouillon cubes, chicken flavored
1 pound smoked sausage
2/3 cup plain flour
3/4 cup cooking oil seasoned with 2 tablespoons bacon drippings
2 large onions, chopped
3 cloves garlic, minced
1 bunch shallots, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1/2 cup fresh parsley, minced
2 -3 bay leaves
1/4 teaspoon thyme
Salt to taste
Red pepper to taste
Gumbo filé to taste
  
Directions:
Cover chicken with water and simmer with 1/2 onion, chopped, 1 garlic clove, and bouillon cubes until tender. Reserve the liquid. Debone and cut meat into bite size pieces. Set aside. Slice sausage into bite size pieces and set aside.


In a large, heavy pot, make a roux by browning flour in oil over medium heat, stirring constantly with flat-edged spatula. When the roux has browned to the shade of well-tanned English leather, immediately add the remaining onion and garlic and other vegetables. Sauté over medium heat, stirring constantly, until onions and shallots are wilted. (The mixture will be extremely thick; take care not to burn it.) Add hot, reserved chicken stock and stir well, breaking up any lumps with the back of the spatula. Adjust liquid by adding water until you have 3-4 quarts of gumbo, total, of a soup-like consistency. Add chicken meat and sausage. Adjust salt and pepper to taste. Add spices, filé and bay leaves. Simmer 1-2 hours to blend flavors. Remove bay leaves. Serve over rice. Add extra filé as desired. Serves 8-10. Freezes well.

Notes:
Canned or boxed chicken broth may be used in place of chicken bouillon cubes. Adjust liquid.
Commercial roux mixes may be used according to their directions.
Canned or precooked roast chicken, deboned, may be used to speed preparation.
Gumbo filé is powdered sassafras leaves. It adds the traditional taste to the dish, but the original purpose was as a thickening agent.
No okra or tomatoes are included in this recipe because Chicken and Sausage Gumbo was considered a winter gumbo made when these vegetables were not available from the garden.

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Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana.
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The Louisiana Gentlemen Recipes – Luke


Recipes were included as lagniappe in the five books (plus a novella) of the Louisiana Gentlemen series, published 1998 – 2002. Since that time, I've had hundreds of letters and emails about KANE, LUKE, ROAN, CLAY, WADE and ADAM -- the majority from people who had lost track of the books but wanted the recipes again! Posting them here on the blog will make them available once more for everyone. Slight adjustments have been made to the originals for clarity and consistency.

This old Louisiana Cajun favorite was often served on Monday, or wash day, since it could be quickly thrown together and left to simmer without close attention. The version given is the one I use, though there are as many recipes for the dish as there are cooks in Louisiana. What usually happens is that the contents are adjusted according to the likes and dislikes of the family or to the ingredients in the cook’s kitchen.  If you’d like to cook Louisiana style, just take this recipe as a starting point and add your own touches!

RED BEANS AND RICE
1 pound package red kidney beans
1 pound smoked ham, cubed
1 pound smoked sausage, sliced
2 – 3 cloves garlic, minced
1 medium bell pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped
3 bay leaves
1 - 2 teaspoons Tony Chachere’s Creole Seasoning, to taste
1 teaspoon hickory smoke flavoring (optional)
Salt to taste

Wash beans and place in a heavy, 4 qt sauce pot.  Add ham and cover with water.  Add garlic, bell pepper, onion, celery, hot pepper, and Italian seasoning.  Simmer three to four hours, or until beans are tender and bean liquid has thickened to the consistency of soup.  Adjust salt to taste.  Serve immediately over cooked rice. Serves 6 – 8.

See recipe for cooking rice below.

Notes:
·         Salt should be added after the beans have cooked as ham is often very salty and salt is included in Tony Chachere’s Creole Seasoning as well.

·         1 small hot pepper, minced (or ¼ t. dried red pepper flakes) and a pinch or two of Italian seasoning may be substituted for Tony Chachere’s Creole Seasoning. Tony's contains red pepper, black pepper, salt, garlic powder, and chili powder if you'd care to make your own seasoning blend. 

·        Canned red beans or pinto beans may also be used to cut the cooking time required for the recipe. I sometimes use Mexican-style re-fried beans for even greater speed.

·         This dish freezes well. Make be garnished with chopped shallots

  RICE
Many cooks in Louisiana use electric rice pot for this and other rice dishes. I used one for years, but recently began to steam my rice, Chinese style, in an electric steamer. Regardless of how you go about it, the idea is to produce tender rice with every grain separate. The cooking method used by old-fashioned cooks like Granny May (from Kane) is:

4 cups water
2 cups long grain rice
1 teaspoon salt
2 tablespoons butter

Place water, salt and butter in a heavy pot with a tightly fitting lid and bring to a rolling boil. Add rice. Stir quickly with a fork, and place lid on pot. Simmer on low heat for 30 minutes without removing the lid. Fluff with a fork. Let sit, covered with lid, until ready to serve.

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Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana.
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The Louisiana Gentlemen Recipes -- Kane


Note:
Recipes were included as lagniappe in the five books (plus a novella) of the Louisiana Gentlemen series, published 1998 – 2002. Since that time, I've had hundreds of letters and emails about KANE, LUKE, ROAN, CLAY, WADE and ADAM, the majority from people who had lost track of the books but wanted the recipes again! Posting them here on the blog will make them available once more for everyone. Slight adjustments have been made to the originals for clarity and consistency.

FRUIT DIP

Ingredients:
1 8-ounce package cream cheese, softened
1 cup powdered sugar
1 8-ounce can cream of coconut

Directions:
In a mixer, combine all ingredients and beat on medium speed until smooth. Serve with fresh fruit such as strawberries, apple or orange slices, large seedless grapes, pineapple chunks or melon.

Note:
Thickness of the dip may be adjusted by adding more or less cream of coconut.


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Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana.
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Wednesday, January 16, 2013

The Louisiana Gentlemen Recipes -- Kane



Pint of Fig Preserves from Mom
Recipes were included as lagniappe in my the Louisiana Gentlemen series, published 1998 – 2002. Since that time, I've had hundreds of letters and emails about KANE, LUKE, ROAN, CLAY, WADE and the novella, ADAM -- the majority from people who had lost track of the books but wanted the recipes again! Posting them here will make them available once more for everyone. Slight adjustments have been made to the originals for clarity and consistency.



FIG CAKE
Ingredients:
2 cups self-rising flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
3 eggs
1 cup cooking oil
1 cup buttermilk
1 teaspoon vanilla
1 cup fig preserves
1 cup pecan or walnuts (optional)

Directions:
Grease and flour a 9 ½ x 13” baking pan. Preheat oven to 350 degrees.

Sift dry ingredients, including sugar and spices, into a large mixing bowl. Add eggs, oil and buttermilk. Mix thoroughly. Add vanilla and fig preserves. Mix until figs are chopped into the batter, though some chunks may remain, according to taste. Fold in nuts as desired. Bake until a knife inserted in the center comes out clean, about 50 minutes. Optional: Caramel Frosting shown below.

Note: The traditional fig preserves of the South are made with Celeste figs, an old-fashioned, candy-sweet variety that turns dark brown when preserved. With the addition of the spices, they give the cake a distinctive rich brown color. My fig preserves are made by my mom, but I’ve been asked a number of times for commercial suppliers. The following companies had them in the past, though I’m not sure that’s still true. If all else fails, check the Internet! 

Sunny Side Produce
508 S.W.R.R. Ave.
Hammond LA 70401,
Phone 504-542-5300.


LaDON'S Kadota Whole Figs from:
Gourmet Spices by LaDON Ind.
PO Box 384
Gonzales LA 70707

CARAMEL FROSTING (optional)
Ingredients:
2 cups sugar
1 cup milk
2 tablespoons butter
½ cup pecans
1 teaspoon vanilla
Heavy cream, as needed

Directions:
Place 1 cup sugar in a heavy saucepan and caramelize slowly over low heat until it turns brown. In a separate pan dissolve milk and remaining 1 cup sugar, then bring to a boil over medium heat. Add caramelized sugar. Cook, stirring constantly, until a soft ball forms in cold water. Place butter in a separate bowl and pour hot mixture over it. Stir. Add vanilla and pecans, and thin slightly with heavy cream until it is of spreading consistency.



Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana.

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Saturday, January 12, 2013

Author's Life Lessons

When I decided to pursue my career in writing several years ago, I had no idea what kind of journey this would entail. Whilst it has been a fabulous experience, I've learned many lessons along the way...

Lesson Number One: Writing is Work

Yes, it might seem like an easy job, but on the contrary it is very hard work.  Since writing is usually a solitary career, you must learn to structure your time so you can meet deadlines and do research. You also must keep up to date on blogs and social networking sites.  You must stay abreast of trends and what the readers want. And  last but not least, you must make time for family and other obligations. This can be tricky, but it can be done.

 Lesson Number Two:  Get a Second Opinion

 So you've finally done it! You've typed The End on your first novel. Now, all you need to do is sit back and watch the world rave over your latest masterpiece. After all, you've struggled with it for months, possibly even years, so it has to be fabulous. Right? Halt! Not so fast. Before you send your manuscript out into the world to be judged, you'd better get a second opinion. And a third...and a fourth... It is always a good idea to have someone else read your book with a critical eye to help catch problem areas you might not notice.  As the writer, it is easy to become so engrossed in your novel that you miss possible plot holes, confusing points of view or even a better conflict or two. A fresh pair of eyes can be the difference between an okay book and a great book. Enlist the help of a critique partner or two. Thankfully, I work with a great group of writer's here at Steel Magnolia Press who are always willing to brainstorm with me.


 Lesson Number Three:  Grow Thick Skin

Whether it is your critique partners or your readers, someone at some point is going to tell you what you have done wrong with your story and how to make it better. Since we are in the business of building a readership, it is best if the faux pas is pointed out by your critique partners.  Now, it might sting a bit when someone takes your hard work and scours it with a fine tooth comb, but really, it is for the best. Your novel will sizzle rather than fizzle if you take the advice, mull over it and try to see it from a  reader's point of view. Of course, nothing is written in stone so if you don't agree with the critique, then you still have the final say in how your novel plays out. Just remember, a critique is not criticism. Grow some thick skin and deal with it.

 

 Lesson Number Four:  It's A Matter of Perspective

Speaking of criticism, we now come to lesson number four. This one took me a while to learn, but now that I've put it into perspective I'm good. Reader reviews can make or break you. Mentally that is.  As a writer, of course we want our readers to enjoy our books and really become a part of the story as they read. But, let's face it, you can't please everybody all the time. When I first received a less than stellar review on a novel, I just naturally assumed that I wasn't cut out to be a writer after all. Yes, I beat myself up over it and tried to figure out what went wrong, but all I could come with is that I just couldn't do it. I wasn't good enough. My writing wasn't up to par. At least not like some of the most popular authors. But, then a couple of things happened that really put reader reviews into perspective. First, I noticed that some of the most popular big name writers sometimes also get unfavorable reviews. Second, I found out that what one person might really dislike another might really love. This happened with my novella, A Dragon's Seduction. I had a range of reviews over period of time. Some readers  really didn't like the story at all and some readers  absolutely loved it and wanted to read the next one in the series. (Which by the way hopefully will be out soon if all goes as planned.)  Slowly, the light began to come on and I realized that maybe I was cut out to be a writer after all. It's just the matter of finding the right audience for the story. Now, I have a completely different outlook on reader reviews. I read them, appreciate them, glean any advice or opinions which might have a grain of truth embedded in them and then I use the suggestions to help plan and write future stories.

 Lesson Number Five:  You're Not Finished Yet!

Well, you've learned a few lessons during your writing journey and you've had a few books published so that must mean that you are through. You know all there is to know about the writing craft and can crank out a new story at lightening speed. So no more worries, right? Not necessarily. As with any job, the key to success is learning and trying new things. Just because you can now write a decent story doesn't mean its time to quit studying the craft. There is always something new to learn or something new to try. As an author you are always growing.

Hopefully, if any of you are taking the writing journey, then you have learned some of these important life lessons as well. If not, then you will. And then some. Have fun with it and enjoy!

Tuesday, January 1, 2013

Resolution Solution


It sometimes seems New Year’s resolutions, like promises, are made to be broken. Good intentions are eternal, however, so I solemnly set mine down each year. I've come to think the secret for success may lie in making fewer resolutions and, especially, going public with them. With that in mind, here is my half-dozen for 2013.

I resolve to:

1.       To spend more time with family and friends. (If they can fit me into their schedules.)

2.       To clear my home of what I don’t love or doesn't make me happy. (Will anything be left?)

3.       To concentrate on healthy eating and exercise. (In between Valentine candy, birthday and Mother's Day outings, Easter dinner, 4th of July cookout, family reunion fish fry, vacation indulgences, Halloween candy, Thanksgiving and Christmas....) 

4.       To work less and relax more. (After I finish the book in progress, of course.)

5.       To make time for hobbies I enjoy. (If I can find all their bits and pieces.)

6.       To reward myself for whatever I accomplish. (Wanna bet I keep this one?)


We'll see if life and the usual excuses will let me to do better this year!

What about you? Made any resolutions you might or might not keep?
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Since publishing her first book at age 27, New York Times bestselling and award-winning author Jennifer Blake has gone on to write over 65 historical and contemporary novels in multiple genres. She brings the story-telling power and seductive passion of the South to her stories, reflecting her 8th-generation Louisiana heritage. Jennifer lives with her husband in northern Louisiana.
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