PostsGuest post by Rebecca Roland + Giveaway
Today I welcome to Ex Libris Rebecca Roland whose newest book, was released just two days ago! Rebecca stops by today to share with us a delicious recipe and tell us how it is connected to her book. Read on and you could even win yourself a copy of !
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I should start by saying that I love food. I love talking about food, eating, and cooking. A few years ago when my husband and I took a trip to Vancouver, I planned our entire vacation around the meals. Vancouver is a foodie's heaven.
While writing , I took the chance to adapt some of my favorite foods for use in the book.
At one point, Malia, the main character, cooks a meal of pecan-crusted trout served in what essentially amounts to a tomatillo sauce. I first had pecan-crusted trout when I was living in Florida. The crust was nutty and crunchy, and the fish was flaky and mild in flavor. It wasn't served with a tomatillo sauce, but most folks in Florida stray away from spicy food. At any rate, I'd like to share a recipe for pecan-crusted trout with you. Fair warning, I'm not good at measuring things unless I'm baking, so the measurements I provide here are estimates.
At one point, Malia, the main character, cooks a meal of pecan-crusted trout served in what essentially amounts to a tomatillo sauce. I first had pecan-crusted trout when I was living in Florida. The crust was nutty and crunchy, and the fish was flaky and mild in flavor. It wasn't served with a tomatillo sauce, but most folks in Florida stray away from spicy food. At any rate, I'd like to share a recipe for pecan-crusted trout with you. Fair warning, I'm not good at measuring things unless I'm baking, so the measurements I provide here are estimates.
What you'll need:
1 cup of chopped, lightly toasted pecans
1 ½ cups of bread crumbs
1 teaspoon of black pepper or lemon pepper
2 teaspoons of kosher salt
4 trout fillets
4 ounces unsalted butter at room temperature
You can also feel free to add parsley or whatever other herbs you like with your fish. Many people enjoy parsley, for example, but I'm not a fan.
Preheat the oven to 450 degrees Fahrenheit. Combine the pecans, bread crumbs, seasonings, and whatever herbs you add. Brush each trout fillet with the butter. Sprinkle the buttered side of each fillet with the dry ingredients mixture and press firmly so that the fillets are completely covered.
Brush a cookie sheet with the remaining butter. Place the trout on it, breaded side up. Bake for about 10 to 12 minutes or until the flesh is flaky.
For the tomatillo sauce (taken from Melissa d'Arabian at Food Network because I haven't come up with one of my own yet):
1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1 white onion, quartered
1/2 jalapeno chile, seeded, deveined
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Juice from 1/2 lime
Directions:
Preheat the oven to 350 degrees F.
Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the
onions golden brown, about 30 minutes.
Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
The tomatillo sauce can be made 1 day ahead, covered and chilled.
If you try this, let me know what you think! And now that I've made myself hungry, I see a trip to the grocery store coming up in my future.
The digital edition of was released on August 21st!
You can find her online at Spice of Life, her blog, or follow her on .
Find more books at World Weaver Press Website - -
Like all Taakwa, Malia fears the fierce winged creatures known as Jeguduns who live in the cliffs surrounding her valley. When the river dries up and Malia is forced to scavenge farther from the village than normal, she discovers a Jegudun, injured and in need of help.
Malia’s existence — her status as clan mother in training, her marriage, her very life in the village — is threatened by her choice to befriend the Jegudun. But she’s the only Taakwa who knows the truth: that the threat to her people is much bigger and much more malicious than the Jeguduns who’ve lived alongside them for decades. Lurking on the edge of the valley is an Outsider army seeking to plunder and destroy the Taakwa, and it’s only a matter of time before the Outsiders find a way through the magic that protects the valley — a magic that can only be created by Taakwa and Jeguduns working together.
Now Malia is in a race against time. She must warn the Jeguduns that the Taakwa march against them and somehow convince the Taakwa that their real enemy isn’t who they think it is before the Outsiders find a way into the valley and destroy everything she holds dear.
GIVEAWAY RULES:
World Weaver Press has generously offered an ebook of to a lucky commenter!
All you need to do is leave a comment and tell us what is your favourite dish (either to prepare or to eat)?
Giveaway is open worldwide and ends on 31 August 2012!
Good luck!
