Tuesday, December 6, 2022

Greg Herren’s New Orleans Slow Cooker Meatballs -- #recipe #bookgiveaway

LESLIE BUDEWITZ: Last week, when Catriona McPherson visited the blog, I raved about the friends I've made through Sisters in Crime, the international group of writers, readers, librarians, publishing folks, and other book lovers dedicated to promoting women crime writers. That's equally true of Mystery Writers of America, the professional organization supporting crime writers since 1945, where I'm wrapping up a four term as a member at large. One of those wonderful friendships has been with Greg Herren, currently the Executive Vice President of MWA, meaning the board member who works with the executive director to keep it all running. 

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.


Now you make a roux. Add the stick of butter to the undrained skillet and scoot it around the skillet with a rubber spatula, loosening up any bits of meat that have stuck to the pan. Once the butter is melted, add the flour, stirring with the spatula. Once the butter and flour have combined, keep stirring over medium heat until the mixture turns brown. Add the diced celery, bell peppers, and onions. Keep stirring until everything is coated with the roux. Add all spices except the parsley and stir for another few minutes until everything is softened.


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.

T. G. Herren 
is a pseudonym of Greg Herren, who has published over forty novels, fifty short stories, and twenty-three anthologies under various names. He has won several awards and been shortlisted for umpteen others. You can find him at gregwritesblog.com, on Facebook as Greg Herren, and on Twitter as @scottynola. Buy A Streetcar Named Murder at your local bookseller, online, or from Crooked Lane Books.  



65 comments:

  1. 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. ;^)

    ReplyDelete
  2. I’ve never been but it is at the top of my bucket list.
    Kitten143 (at) Verizon (dot) net

    ReplyDelete
  3. Congrats Greg on your new career turn! The book and recipe sound wonderful...

    ReplyDelete
  4. Oh 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.

    Can'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

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
  5. Thanks! I always say you never can go wrong with anything that starts with a roux!

    ReplyDelete
  6. I 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

    ReplyDelete
    Replies
    1. Thank you! When you come down check out Frenchmen Street's music scene!

      Delete
  7. I've never been to New Orleans. Would love to visit though! The amazing food, music and the atmosphere would be amazing I'm sure.

    Thanks for the chance. Love the book cover!
    jarjm1980(@)hotmail(dot)com

    ReplyDelete
  8. I’ve never been to New Orleans. sgiden at verizon(.)net

    ReplyDelete
  9. New 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

    ReplyDelete
    Replies
    1. You can never go wrong when you start with a roux! Thanks!

      Delete
  10. New 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

    ReplyDelete
  11. Welcome 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!

    ReplyDelete
    Replies
    1. Thanks, 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!

      Delete
  12. Your 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

    ReplyDelete
  13. Thank you for the recipe I have not been to New Orleans but would like to go deborahortega229@yahoo.com

    ReplyDelete
  14. A 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

    ReplyDelete
    Replies
    1. And the debris po'boy!!!! Good luck in the draw!

      Delete
  15. I'd love to visit New Orleans for the music and food. I'm on my library's wait list for A Streetcar Named Murder.
    Congratulations on your new release!
    jtcgc at yahoo dot com

    ReplyDelete
  16. welcome. 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

    ReplyDelete
    Replies
    1. The food IS fantastic! :) Thanks, good luck in the drawing!

      Delete
  17. New 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".
    diannekc8(at)gmail(dot)com

    ReplyDelete
  18. Congratulations 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

    ReplyDelete
    Replies
    1. Thank you! Next time also check out the music clubs on Frenchmen Street, too! Good luck!

      Delete
  19. When 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.

    Nancy
    allibrary (at) aol (dot) com

    ReplyDelete
    Replies
    1. Excellent reward! Thanks for commenting and good luck in the draw!

      Delete
  20. I 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

    ReplyDelete
    Replies
    1. Oh, that muffaletta! So good! And I loved wandering Jackson Square.

      Delete
    2. And is we say here in New Orleans, "where'd you go to high school, Pat?"

      Delete
    3. Finished my junior year at Riverdale H.S. in Metairie. Senior year at St Martin's Protestant Episcopal School, also in Metairie. You?

      Delete
  21. The book sounds great! Will be adding this book to my TBR list. Plus, the Meatball recipe. sounds yummy.

    ReplyDelete
    Replies
    1. forgot my email address: strgth4yu(at)hotmail(dot)
      com

      Delete
    2. Thank you! Good luck with the drawing! And the meatballs are amazing. :)

      Delete
  22. Never been. cheetahthecat1982ATgmailDOTcom

    ReplyDelete
  23. Good luck with the drawing, and thank you!

    ReplyDelete
  24. We 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

    ReplyDelete
    Replies
    1. What did you think of the museum? I'd really like to see it.

      Delete
  25. Never been. I bet it's amazing.
    Terry0743@aol.com

    ReplyDelete
  26. Now I want some beignets! Thanks for entering!

    ReplyDelete
  27. I'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!
    kozo8989(at)hotmail(dot)com

    ReplyDelete
  28. I went to New Orleans once many years ago when I was looking at colleges with my parents.
    libbydodd at comcast dot net

    ReplyDelete
  29. I went many years ago with a friend. We loved the beignets and muffuletta.
    Wskwared(at)yahoo(dot)com

    ReplyDelete
  30. New 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

    ReplyDelete
    Replies
    1. If love music you need to visit Tipitina's and Frenchmen Street!

      Delete
  31. I am an avid NBA basketball fan. I would like to see a Pelicans game!! lindaherold999(at)gmail(dot)com

    ReplyDelete
  32. I've never been to a Pelicans game! It's on my list!

    ReplyDelete
  33. Wow!! Those are some very deliciously yummy meat balls (more like gigantic meat balls to me)! Thank you for sharing the recipe!
    No, 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

    ReplyDelete