Cook of the Week
by Nathan Straus

Nancy Wood

Even when on the job at Brookshire's in Chandler, Nancy Wood is a cooking enthusiast. This cook of the week "just likes to cook", and will even offer advice about cooking to interested people while at work.

Wood moved from Tyler in 1978 to live in Brownsboro, and has worked for Brookshire's for 22 years. Her husband of 41 years, Tom Wood, is retired, and the two have one son, who in turn gave Nancy four grandchildren.

"I love to spoil my grandkids," Wood said.

Her son, Andy Wood, works as a pharmacist. His wife, Michelle, is a kindergarten teacher at Brownsboro Independent School District.

Nancy said she loves to garden and fish.

"I caught a six pound bass once, but it got away," Nancy said.

Having gone all the way to New Mexico to trout fish, Nancy certainly knows how to eat the catch.

"I just like to cook," Nancy said.

She offered two fish recipes, as well as a recipe for her famous pork roast. Together, they make for some very meaty dishes.
Cooked Bass
1 whole bass fish
Cajun blackening seasoning
Butter
Salt
Pepper

Start by cleaning the fish. To do this, take a knife and cut the head and skin off, then take the fillet out. Nancy said her husband usually prepares the fish. Once this is done, pour butter on it and season with salt and pepper. Then put Cajun blackening seasoning for the final touch and set on a hot grill until the fish is ready to eat.
Fried Catfish
1 whole catfish
Louisiana Fish Fry
Cooking oil

There's no need to eat out for great fried catfish when it's possible to make it at home. Take the steps needed to clean the fish and pat it dry. Roll the catfish in Louisiana Fish Fry and drop in cooking oil. Cook it at 350 Degrees until it is golden brown.

Nancy's Center Cut Pork Roast

1 slab of pork roast, desired size

Montreal Steak Seasoning

This is a relatively simple recipe that cooks in around two hours. To start, take a slab of pork roast - Nancy's example is built upon a three pound cut - and season it with Montreal Steak Seasoning. Next, put a thermometer in the meat and stick it in the oven at 325 Degrees. The pig's target temperature is between 175 and 180 Degrees. When it hits this heat, the meal is ready to eat. Nancy said a three pound pork roast takes between an hour and a half to two hours to cook.