Sunday, August 2, 2015

Welcome Erika Chase!

A very warm welcome to our good friend, Erika Chase. Erika writes the Ashton Corners Book Club Mysteries. LAW AND AUTHOR will be released soon. If you haven't tried her delightful series yet, be sure to leave a comment with your email address to enter Erika's giveway!

I’m so excited about Law and Author, the fifth book in the Ashton Corners Book Club Mysteries which is coming out next month, that I had to share the yummy barbecue my characters share in the second chapter. Okay, it’s not totally the same. I didn’t find fresh Bass so I bought some Perch instead. I’ve never tried it but thought, why not now.  

And since my fictional book club, the Ashton Corners Mystery Readers and Cheese Straws Society shares these taste treats, what better way to highlight the dishes then with my own writing group, The Ladies Killing Circle at our annual writing retreat at Joan Boswell’s fab summer place at Lake of Bays in the Muskokas in Ontario.  

For the record, we weren’t all present but joining in the wining and dining were Mary Jane Maffini (aka Victoria Abbott), Joan Boswell with her furry friends, Lacy, Barlow and Nina, plus Barbara Fradkin and the frisky Kenzie and Eva. Five dogs, four peeps. Hmmmm.

The fish was pretty basic BBQ using olive oil, black pepper and a pinch of salt. Grill three to four minutes each side.

What makes this special is the Citrus Salsa that’s served with it and that’s the recipe I’m sharing today. I made the salsa verde from scratch but couldn’t find any tomatillas, so substituted green pepper.  I also used Himalayan salt, something I’ve become attached to lately. 

It’s a refreshing treat with a bit of zip, for a hot day. Enjoy!

Citrus Salsa
1 pink grapefruit
1 orange  (a medium size navel works best)
2 limes
pinch salt
1 tsp. chopped cilantro
¼ c. salsa verde

Segment the citrus fruit – remove white pith, then hold fruit over medium bowl, removing the fruit from the membrane. Squeeze remaining segments to get all the juice. Stir in Himalayan salt, cilanto and salsa verde. Serve this beside or under the fish.

Erika Chase writes the Ashton Corners Book Club mysteries for Penguin/Berkley Prime Crime.  The first book in the series, A Killer Read, was nominated for an Agatha Best First Novel award. And the fifth book, Law and Author, hits the shelves on Sept. 1, 2015.

In a parallel life Erika Chase is also known as Linda Wiken. A former mystery bookstore owner, she is also a short story writer and a member of The Ladies' Killing Circle. She has been short-listed for an Arthur Ellis Award, Best Short Story, from Crime Writers of Canada. The big news is that next year, she has a new cozy mystery series – the Culinary Cookbook Mysteries coming out. It’s about a cookbook supper club but that’s all I’m telling for now!

Visit her at
on Facebook at her Author page
and @Erika_chase on Twitter

To win a copy of Law and Author, leave a comment with an email address.


  1. Easy fish dinner with a very tasty citrus salsa. New series to add to my "must read" list...I love this blog! What makes Himalayan Salt a special deal?

  2. Love the title and the cover! Sound great! Will be trying this recipe! Thanks for the giveaway!

  3. Love the recipe and the book sounds wonderful!

  4. I love this series and i love the book club name. Can't wait to read Law and Author. Thanks for the recipe it sounds delicious. Thanks for the chance to win.

  5. The dish looks great! The book sounds wonder and the cover is gorgeous. Thank you for the recipe and book giveaway.

  6. I enjoy reading this series, and I am looking forward to this next book! Thanks for the salsa recipe and the chance to win!!
    grace dot koshida at gmail dot com

  7. Recipe looks delish! Will have to give it a try! Just like I am giving it a try to win this book! Thanks for both!

    1. Silly me! Forgot to add my email -

  8. This sounds like a fun series. I'm definitely going to check it out. I know I would enjoy the fish and salsa, but unfortunately I live in a family of non-fish-eaters. I usually have to wait until I'm eating in a restaurant to have fish. Thank you for sharing, and for the chance to win.