And I'm delighted to welcome Greg to the blog, celebrating the release today of A Streetcar Named Murder, first in a new cozy series set in New Orleans. I read an advance copy and can tell you it's delightful -- a fun story, and a trip to a terrific city without leaving home!
One lucky reader will win a signed copy of A Streetcar Named Murder by T.G. Herren.
GREG HERREN: This recipe is wonderful—it’s something I’ve played around with for years, tinkering with ingredients and what to serve it as. These meatballs and the gravy are incredibly versatile, which really comes in handy when you’re writing. The prep work doesn’t take all that long—I always dice the peppers and onions and celery while I’m browning the meatballs. It doesn’t even need to be stirred more than once or twice—I generally do that when I am taking a break from the computer to get something to drink or go to the bathroom. They can be served over egg noodles, rice, or mashed potatoes; I’ve even baked potatoes to go with them, using the gravy to flavor the potatoes themselves. That versatility means you can have them three or more nights in a row without really getting tired of them—and the flavor gets stronger each day. So, for a little less than an hour of prep work you can alleviate your need to cook anything for several days—more time for reading and writing, and no need to revert to peanut butter sandwiches!
What really finished the recipe for me—I haven’t altered it in many years—was the spices and the cooking sherry. I was doing some research for a book that was going to be built around a New Orleans restaurant (fictional, of course). While doing research in the kitchen of a major restaurant, I noticed the use of four spices I’d never really used before: cayenne pepper, white pepper, basil, and thyme. I’d never seen them combined before; it struck me as odd—but when I questioned the chef, he just smiled and let me taste the sauce. It blew my socks off—and I mused out loud that I should add them to my meatball recipe. The chef nodded gravely and told me to also add cooking sherry. That very weekend, I did—and I haven’t altered the recipe since!
I never wrote the restaurant mystery…but maybe I should! And I think I need to make these meatballs again—it’s been way too long!
Greg Herren’s New Orleans Slow Cooker Meatballs
2 cans of French onion soup*
2 cans of cream of mushroom soup*
1 pound of lean ground sirloin
1 pound of ground pork
1 cup of cooking sherry
1 cup of diced onions
1 cup of diced bell pepper
1 cup of diced celery
2 bay leaves
1 tablespoon each of salt, black pepper, white pepper,
cayenne pepper, basil, minced garlic, and thyme
1 cup of parsley
1 diced and seeded jalapeño
2 cups of sliced mushrooms
½ cup of milk
½ cup of bread crumbs
1 egg
A stick of unsalted butter (or ½ cup of olive oil)
1/3 cup of flour
Combine the pork and the sirloin in a bowl. Add the milk, the egg, and the breadcrumbs and mix by hand. Once the meat is thoroughly mixed, roll into ½ wide balls. Brown on each side in a skillet over a medium heat, and then remove to a paper towel. Pat them dry with another paper towel.
Add the soups into the slow cooker (6 quart) and stir until smooth. Empty the skillet into the slow cooker as well and stir before adding the sherry and the meatballs and diced, seeded jalapeno. Set on high, checking whenever your nose reminds you.
After three hours, add the mushrooms and parsley. Check the gravy—if you want it thicker, mix two tablespoons of flour into a cup of water until smooth. Add it to the gravy and stir until it thickens. If it’s still not thick enough, repeat the process one more time. The additional water won’t affect the flavor of the gravy. Cook an additional hour.
You can serve this as a stew, or over rice or egg noodles or mashed potatoes. Store whatever’s left over in the refrigerator in a glass or plasticware container—and the longer it sits in the refrigerator, the more flavorful the meatballs become.
Serves 6, more or less.
*If you prefer, you can make your own French onion and mushroom soups from scratch; there are some excellent recipes on line. Store bought canned is much easier; I tend to get the low-salt/low fat ones.
VARIATIONS:
I have, from time to time, made alterations and changes to the above base recipe; but this is the base recipe I’ve developed over years of playing with it. I have sometimes added onions and bell pepper to the meat as well before browning them; sometimes when I have time or have thought about it in advance I brown the meatballs the night before and soak them overnight in the sherry.
If you like your food less spicy-hot, cut the cayenne in half and leave out the jalapeno. I also recommend tasting the sauce itself before you add the mushrooms and parsley. If the taste is too hot, add a dollop of sour cream to cut the heat.
You can dice green onions as a garnish to add after they’re done also.
You can also add carrots and cut up potatoes, if you want it to be more of a stew. Just make sure you do this at the beginning, so they can cook thoroughly.
Do you have a favorite memory of New Orleans? Something you'd like to see, hear, or eat if you haven't been yet? Talk to Greg in the comments -- and leave your email address -- for a chance to win a signed copy of A Streetcar Named Murder. (US addresses only. Winner will be announced Thurs, December 8.)
From the cover of A Streetcar Named Murder:Blackmail in the Big Easy turns to cold-blooded murder in this debut cozy mystery perfect for fans of Jane K. Cleland.
When the mysterious letter arrives by courier, Valerie Cooper doesn’t know what to make of it. She’s become the beneficiary of her late husband’s estranged uncle’s will—a man she never knew—and inherited a majority partnership in the family’s company, New Orleans Fine Antiques. Valerie knows nothing about antiques, but she decides to learn the business and become an active partner. She’s also got her hands full fending off Collette, a woman who wants to sell the huge old house in the Irish Channel neighborhood Valerie and her husband painstakingly renovated.Valerie isn’t interested in selling—but when her best friend Lauren, drags her to a costume party for the women’s Mardi Gras club, the Krewe of Athena, she stumbles over Collette’s body, a jeweled dagger sticking out of her chest. In a rush of panic, Valerie recognizes the dagger from her shop—and before she knows it, she’s become murder suspect number one.
Egged on by Lauren, she starts digging into Collette’s business dealings, and the deeper she digs, the dirtier it gets. Now all fingers are pointing at Valerie. In a desperate bid to clear her name, Valerie frantically tries to find who could have gotten hold of the dagger. But among a cadre of guests in full costume, it could be impossible to find the thief—and unmask the real killer.
Welcome, Greg, and what a yummy recipe! My one time in New Orleans (the last Bouchercon held there) I loved all the great foods and everything else about it, including the walk-up bars open in the mornings. ;^)
ReplyDeleteComing back in 2025, I believe!
DeleteI’ve never been but it is at the top of my bucket list.
ReplyDeleteKitten143 (at) Verizon (dot) net
New Orleans is almost always a great time!
DeleteCongrats Greg on your new career turn! The book and recipe sound wonderful...
ReplyDeleteThis comment has been removed by the author.
DeleteThank you!!!!
DeleteOh that sounds so yummy! I've never been to New Orleans, but I do love a lot of the foods that come our of Louisiana. So many shrimp dishes and I love gumbo. I'm always excited to try the foods of an area so WHEN I do get there experimenting with all the offers would be tops on my list.
ReplyDeleteCan't wait for the opportunity to read "A Streetcar Named Murder", which is now on my TBR list. Great cover and a fabulous sounding book.
2clowns at arkansas dot net
This comment has been removed by the author.
DeleteThanks! I always say you never can go wrong with anything that starts with a roux!
ReplyDeleteI have never been to New Orleans and would love to go. I think I would be most excited to hear the different jazz bands. Congratulations on your new series! aut1063(at)gmail(dot)com
ReplyDeleteThank you! When you come down check out Frenchmen Street's music scene!
DeleteI've never been to New Orleans. Would love to visit though! The amazing food, music and the atmosphere would be amazing I'm sure.
ReplyDeleteThanks for the chance. Love the book cover!
jarjm1980(@)hotmail(dot)com
Thank you, and good luck!
DeleteI’ve never been to New Orleans. sgiden at verizon(.)net
ReplyDeleteThanks for commenting! Good luck in the draw!
DeleteNew Orleans, YES!! It is hard to beleive so many of you have ever been. Nothing like the fun atmosphere and the awesome food. An adventure you must not miss! The meatballs sound awesome. lindalou64(@(live(dot)com
ReplyDeleteYou can never go wrong when you start with a roux! Thanks!
DeleteNew Orleans beckons. I would love all the delicacies but especially Mille Feuille which are my favorite. Your book sounds captivating. Best wishes. saubleb(at)gmail(dot)com
ReplyDeleteThank you! Good luck!
DeleteWelcome to the blog, Greg! Pretty sure we first met there, at Bouchercon 2016, at the Sisters in Crime breakfast. It was great fun to visit again on the page, through your delightful mystery!
ReplyDeleteThanks, Leslie! I think you're right. I came into the room early and thought I was sitting in the back but it turned out to be the front table! I was so embarrassed but moving would have made it worse!
DeleteYour recipe is delectable. New Orleans is a real experience. I enjoy the beignets very much. Your book would be greatly enjoyed. elliotbencan(at)hotmail(dot)com
ReplyDeleteThank you! Good luck!
DeleteThank you for the recipe I have not been to New Orleans but would like to go deborahortega229@yahoo.com
ReplyDeleteGood luck in the drawing!
DeleteA visit to New Orleans is always a treat! It is a foodie paradise. Love the red beans and rice at Mother's and all the amazing music permeating every corner of this fair city! makennedyinaz(at)hotmail(dot)com
ReplyDeleteAnd the debris po'boy!!!! Good luck in the draw!
DeleteI'd love to visit New Orleans for the music and food. I'm on my library's wait list for A Streetcar Named Murder.
ReplyDeleteCongratulations on your new release!
jtcgc at yahoo dot com
Thank you! Good luck in the draw!
DeleteLove the recipes and books.
ReplyDeleteThanks! Good luck!
Deletewelcome. thanks for sharing the recipe and tips. I have never been to New Orleans, but i hear the food is fantastic. quilting dash lady at comcast dot net
ReplyDeleteThe food IS fantastic! :) Thanks, good luck in the drawing!
DeleteNew Orleans is one of my favorite places to visit. Lots to see and do and lots of great food. Looking forward to reading "A Streetcar Named Murder".
ReplyDeletediannekc8(at)gmail(dot)com
Thanks! Good luck in the drawing!
DeleteCongratulations on the new book! I already have it reserved at my library and can’t wait to read it! I’ve only been to New Orleans once. I had my fortune told by a tarot card reader in Jackson Square just for fun and ate at Brennan’s — delicious Bananas Foster. I was also amazed at the talent of some of the singers and musicians in the small clubs in the French Quarter. i would love to go back! cking78503(at)aol(dot)com
ReplyDeleteThank you! Next time also check out the music clubs on Frenchmen Street, too! Good luck!
DeleteWhen we were young newlyweds, my husband was awarded a trip for two to New Orleans from his employer for his extra hard work. We had a delightful trip seeing all the sights and enjoying the delicious food.
ReplyDeleteNancy
allibrary (at) aol (dot) com
Excellent reward! Thanks for commenting and good luck in the draw!
DeleteI finished high school in New Orleans. My best friend and I would go to the Quarter for lunch some weekends. We'd split half a muffaletta from Central Grocery, go next door to the Sunrise Bakery to pick out dessert and a drink, and go to Jackson Square for our picnic. patdupuy@yahoo.com
ReplyDeleteOh, that muffaletta! So good! And I loved wandering Jackson Square.
DeleteAnd is we say here in New Orleans, "where'd you go to high school, Pat?"
DeleteFinished my junior year at Riverdale H.S. in Metairie. Senior year at St Martin's Protestant Episcopal School, also in Metairie. You?
DeleteThe book sounds great! Will be adding this book to my TBR list. Plus, the Meatball recipe. sounds yummy.
ReplyDeleteforgot my email address: strgth4yu(at)hotmail(dot)
Deletecom
Thank you! Good luck with the drawing! And the meatballs are amazing. :)
DeleteNever been. cheetahthecat1982ATgmailDOTcom
ReplyDeleteGood luck with the drawing, and thank you!
ReplyDeleteWe love New Orleans! We just went there for a family summer road trip. We visited the World War II Museum and absolutely loved it. We also visited the French Quarter, saw the sights there and stopped at the Cafe Du Monde for some begneits of course. Thanks for sharing your recipe. It looks and sounds delicious. cherierj(at)yahoo(dot)com
ReplyDeleteWhat did you think of the museum? I'd really like to see it.
DeleteNever been. I bet it's amazing.
ReplyDeleteTerry0743@aol.com
I love it here, but am a bit biased. :)
DeleteNow I want some beignets! Thanks for entering!
ReplyDeleteI've never been to New Orleans but it's top of my list to visit someday. So many sights and foods, and the history and culture. I'll have to check out this book!
ReplyDeletekozo8989(at)hotmail(dot)com
It's a lot of fun here! The food alone!
DeleteI went to New Orleans once many years ago when I was looking at colleges with my parents.
ReplyDeletelibbydodd at comcast dot net
Good luck with the drawing!
DeleteI went many years ago with a friend. We loved the beignets and muffuletta.
ReplyDeleteWskwared(at)yahoo(dot)com
Ooooh, that olive salad! Now I want one!
DeleteNew Orleans is on my bucket list. Never been there. But the stories some have told of what they did and tasted there compels me to go one day in, hopefully, near future. The music scene draws me the most. The cuisine comes in second. Can't wait to try the recipe. Good thing we plan to shop Friday. bess deepotter 84 at gmail dot com
ReplyDeleteIf love music you need to visit Tipitina's and Frenchmen Street!
DeleteI am an avid NBA basketball fan. I would like to see a Pelicans game!! lindaherold999(at)gmail(dot)com
ReplyDeleteI've never been to a Pelicans game! It's on my list!
ReplyDeleteWow!! Those are some very deliciously yummy meat balls (more like gigantic meat balls to me)! Thank you for sharing the recipe!
ReplyDeleteNo, I haven't been to New Orleans but I know the typical food is spicy - and that's my favorite. I also would love to observe the Mardi Gras parade in person and to learn the local myths ( correct me if I'm wrong)..
Thank you for the opportunity to know you and your books.
cwkuen(at)yahoo(dot)com