It's Read an Ebook Week

This is Read an Ebook Week, and all my ebooks are steeply discounted on Smashwords.com. That's not all! Many of the ebooks on the site are also steeply discounted. All ebook formats are supported, including Sony, Kindle and Nook. So much traffic today that it briefly crashed the site. If you are a reader, and you like ebooks, check it out for a once-a-year bargain hunt.


Eric'sWeb

Mama Mulate's Voodoo Dipping Sauce - a Mardi Gras, weekend recipe

Mardi Gras Day, or Fat Tuesday, is this coming Tuesday. Six Carnivals since Katrina, the Crescent City will be rocking. Voodoo mambo Mama Mulate can mix a potion for anything from growing hair to casting an undying spell of love. She’s also a great cook.


One of Mama’s favorite Mardi Gras finger foods is Cajun Chicken Fingers, a lightly-breaded delicacy you can’t eat just one of. Along with her chicken fingers, she makes the meanest dipping sauce in the universe. Here is the secret recipe for her famous Voodoo Dipping Sauce. Don’t tell her I gave it to you, or she’s liable to make a certain bodily part of mine shrivel up and fall off. P.S.- read more about Mama Mulate in my new ebook Voodoo Nights.

Mama Mulate’s Voodoo Dipping Sauce

Ingredients

• ½ cup cold water
• 1 t cornstarch
• ¼ cup honey
• 2 T green onions, thinly sliced
• ½ green pepper, small, thinly sliced
• 1 T lemon juice
• 4 t prepared Dijon-style mustard
• ¼ t onion powder

Directions

Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes. Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard, onion powder and green pepper. Serve warm or chill in the refrigerator. Happy Mardi Gras, and laissez les bons temps rouler!!

Eric'sWeb

Big Billy's Italiano Baked Shrimp

Here is one of Big Billy’s favorite dishes. No, he wasn’t of Italian ancestry, but he sure knew how to cook their signature delicacies. This is one he made his own.

Ingredients

• 2 lbs shrimp, cooked and deveined

• 3 Tbsp olive oil

• 4 green onions, chopped

• 4 stalks celery, chopped

• 1 green pepper, chopped

• 3 garlic cloves, crushed

• 1 Tbsp parsley, fresh, finely minced

• 1 Tbsp cornstarch

• 1 8 oz can tomato sauce

• ½ tsp oregano

• ½ tsp sweet basil

• Salt and pepper to taste

• 1 c Mozzarella cheese, grated

• ½ c bread crumbs, seasoned

Directions

In a saucepan, sauté onions, celery, green pepper, garlic and parsley in olive oil until soft. Add cornstarch and stir until well blended. Add tomato sauce, oregano and sweet basil and simmer for fifteen minutes. Add salt and pepper to taste. Layer the shrimp, and the tomato mixture in a greased casserole dish. Top with Mozzarella and bread crumbs and cook at 350 degrees until bubbly, about thirty minutes.

Eric'sWeb

Big Billy's Sour Cream Enchiladas - a weekend recipe

Big Billy loved to entertain and he loved football. He almost always hosted rowdy guests for the Super bowl, oftentimes cooking up a one-dish meal. This is one that always pleased, and always will.

Ingredients

• 2 lbs shrimp, cooked, deveined and diced

• 2 Tbsp butter

• 1 onion, chopped

• 1 garlic clove, finely minced

• 16 oz tomatoes, chopped and drained

• 8 oz can tomato sauce

• ¼ c chilies, chopped

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp basil

• ½ tsp salt

• 1 pkg tortillas

• 2 ½ c Monterrey Jack cheese

• ¾ c sour cream

Directions

In a saucepan, sauté onion and garlic, in butter, until soft. Add tomatoes, tomato sauce, chilies, spices and salt and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.

Dip tortillas in tomato mixture. Put about 2 Tbsp shrimp and 2 Tbsp cheese on each tortilla. Roll and place seam down in a large baking dish.

Blend sour cream with remaining sauce mixture and pour over tortillas. Sprinkle with remaining cheese and bake, covered at 350 degrees until thoroughly heated, about 30 minutes. Serves 6 hungry football fans.

Eric'sWeb

Too hot for Young Adults!

Check out Eric Wilder's new erotic thriller Morning Mist of Blood. Too hot for young adults and Sunday school teachers. Watch out for the flames, you might just get burned. CAUTION: Don't read this book unless you're ready for the ride of your life.
Eric'sWilder

Best Buds - Pics

Here are some pics of my cat Buster and stepson Shane's dog Oscar. I took these a few months ago. Today, there's snow all over the ground courtesy of the Blizzard of 2011. I'm not complaining. I know everyone is in the same boat. Still, I hope the groundhog's latest prediction proves correct.

Eric'sWeb

Lily's Stuffed Mirlitons

Lily was a religious woman and never missed a Sunday service. Gail and I were spiritual, but not so religious. Still, whenever we visited Chalmette, we somehow managed to make it to church. It all seemed worth it when we returned home, enjoying the feast Lily always prepared on Sundays. Here is just one of the wonderful side dishes we often enjoyed.

Lily’s Stuffed Mirlitons

Ingredients

• 6 mirlitons

• 1 onion, large, finely chopped

• 3 shallots, finely chopped

• 4 cloves garlic, minced

• ½ green pepper, chopped

• 1 tbsp parsley, chopped

• 2 c bread crumbs, or as needed

• 1 egg, beaten

• 1 tsp Creole seasoning

• 1 lb beef, ground, lean

Directions

Cut mirlitons in halves and cover with cold water. Bring to aboil and continue until tender. Remove from water. Let cool and scoop out pulp, discarding seed and fibrous pulp around seed. Place pulp in colander over bowl, and chop, reserving water. Place shells on a coated pizza pan.

Fry beef in cast iron skillet until all lumps are broken but not brown. Add vegetables and continue cooking for about 5 minutes. Add merliton pulp, bread crumbs, and a little merliton water if needed. Add beaten egg. Mix all ingredients thoroughly. Fill each mirliton half shell. Top with bread crumbs and ½ slice bacon. Bake at 350 degrees for 45 minutes. Enjoy.

Eric'sWeb