Under My Nose
Bella Swan needs a change in pace, a slower groove to enjoy the simple pleasures life has to offer her. She moves from the Big Apple to the Big Easy, from subways to streetcars, from nouveau chic to historically quaint, from a large Manhattan apartment near Park Avenue to a shotgun house with her eccentric aunt, in Mid City and off Canal Street. She's ready for love, commitment and that happily ever after, but does she have the patience to wait out her heart's desire? It's frustrating to be right, 'under his nose'.
A/N: Thank you to the readers who review every chapter. There are a handful of you. I appreciate the love, and I find your input very helpful. When we get into further chapters, I will send you another surprise. Again, thank you for your constant support.
And thank you to the readers who follow and favorite that I am unable to send a thank you PM.
There are many, MANY (14) recipes at the end. I know … spoiling you … BIG TIME!
Chapter 30:
BPOV: February
I hug Edward tight around the waist and look up. "You do know Aunt Sally will want to take over."
He smirks. "Yeah, pretty much."
"And you don't mind?" I ask.
"Bella, she knows what she's doing. I'm not going to second guess her." He looks around. "It's an amazing place."
"Promise me you won't freak out?" I timidly question.
He hesitates. "No ... I'm good."
I breathe in a large breath and exhale. "All of this will be mine."
He smiles so caringly at me and palms my face. "I know."
"And you don't care?" I add.
He shakes his head. "I already have you. I don't need anything else." He kisses my nose. "But when we get home, I have something to show you."
I wiggle my eyebrows. "Oh, you'll show me yours, and I'll show you mine?"
"Don't push me, woman, or we'll be a long time in that shower!" Wooo Hoo, the passion in his kiss. He leans down holding me tightly as I wrap my arms around his shoulder sinking my fingers into the base of his hair.
"Leave you guys alone for a minute and you're all over one another," Jasper wisecracks.
Edward snaps, "Like you and Alice never do anything!"
Jasper tiredly whines, "We do more than that." He looks at me and lowers his voice. "But thanks to Bella, JJ is getting a break."
I nod my head, "Jasper Junior, right?"
Edward smirks. "Pretty much. That's how his mind works."
Jasper defends himself. "Like you don't have a little EJ?"
Edward boasts, "Man, I don't have a little anything."
I mumble to myself, "Oh no, you don't." I raise my eyebrows and whistle looking around.
Edward smiles.
Jasper blushes. "Aunt Sally is giving Alice a tour of the upstairs. They're talking decorations, servers, chafing dishes and the set up. I snuck away."
Edward looks at me. "See, she knows what she is doing. Now, she has Alice as her cohort."
OXOXOXOXOXOXOXOXOXOXOXOX
We enter our bedroom, Edward gestures for me to sit on the bed as he disappears into the closet.
I crawl up around the pillows sitting cross-legged. I can hear him rattling about, muttering a few 'fucks' and pushing things around. I decide to get comfortable and lean back on the headboard.
Edward carries a huge box, places it on the bed, sits next to me and opens it. He pulls a few files and hands them to me. "These are stocks and bonds, deeds and licenses, bank accounts and trust funds." He gives me a slight smile. "I guess we are even. And, oh… " He dumps the rest of the box in my lap.
I look down at small boxes from Tiffany & Company, Van Cleef and Arpels, Harry Winston, Graff, and other jewelers I don't recognize. I hold a small, Verragio box in my hands
"It's all yours." Edward grins and I flip the box from hand to hand.
"Where did you get all of this?" Then, it dawns on me. "Your grandmother's …"
"Yeah, 'her stash', she called it." He smiles that radiant glow of love for her.
"Wow." I run my hands through the boxes still holding the Verragio box.
He takes it from me and opens it to a cluster of small, white diamonds on a platinum band, very simple … tasteful. "You like?"
I nod. "It's very pretty."
It seems like hours as we sit on the bed going through every box of baubles and bangles. Edward cautiously watches as I react to each piece. "You look as though you're absorbing my every reaction."
"Maybe."
I hum. "We are quite a pair. All of this 'stash' …" I hold up a file and a few boxes. "And they really don't mean much to us."
He shakes his head. "We found something better." He slowly moves his head to lightly stroke my cheek with his nose. His warm breath sends a tingle of electricity down my spine. Small kisses he places on my neck, my cheek to my nose …
My lips ...
I sigh ...
He moans …
We wrap around one another and lay upon the boxes. I smile up at him and Edward whispers, "I love you."
"Ditto."
OXOXOXOXOXOXOXOXOXOXOXOX
Days pass and I find myself in Aunt Sally's bedroom suite readying for the party with Alice and Ms. Evie. We all wear white, fluffy robes in full makeup and fancy hairdos. Aunt Sally scurries around shouting orders over her intercom.
Ms. Evie shouts over her, "Sal Gal, take a squat. You'll give yourself a heart attack."
Aunt Sally winks. "Eve Beav, I've got it all covered. Edward and Jasper are doing all the hard work, Richard is shooting, and Emmett is playing bouncer. I'm just making sure my staff is assisting."
Alice hobbles over and sits next to me on the window seat. We have foam separators between our toes and we blow on our fingernails. It's kind of nice to have a manicurist come to your house, along with a makeup artist and hair stylist.
Aunt Sally's room is large and extremely cloudlike. The glossy-white walls reflect the multitude of tiny lights coming from the overhead, crystal chandelier. I notice that the medallion crown on the ceiling has the same carvings as the outside, scalloped borders of the house.
The four-post bed in carved, white wood and long, flowing shears sits on a three-step platform on a deep, mahogany floor. Its white-satin bedcovers are ruffled with large, white bolster pillows of gathered satin. It is all rather heavenly in its appearance.
Ms. Evie sits on a white-brocade, settee lounge across from us with her feet up and arms over the side. "Ladies, don't you love all this pampering?" She blows on her nails. "I feel like a princess." Her puckered, ruby-red lips grow into a smile. "I hope you marry Richard, Sal Gal. He never treats me like this."
"That's because he's a man and doesn't know any better, Ms. Eve Beav. I know you taught him, but those man genes run rampant and they lose all sense."
"You're a smart girl," she says to Aunt Sally. Then, she turns to me and points her finger. "You listen to your aunt, and you'll manage your Edward, Bella."
I smile. "Edward doesn't need to be managed. He's…." I blush.
"Someone is quite smitten." Ms. Evie points.
Alice beams with pride. "They are perfect for one another, Ms. Evie. Edward called Jazz the other night, asking about how to care for Bella through her period."
Aunt Sally and Ms. Evie both say at the same time, "He did?"
I swoon, "He did." And at that moment there is a knock at the door.
Richard croons from the other side …
"Mustang Sally, think you better slow your mustang down.
Mustang Sally, baby, think you better slow your mustang down.
You been running all over the town now.
Oh! I guess I'll have to put your flat feet on the ground."
I grab Alice and we giggle. Ms. Evie sits up. And Aunt Sally walks close to the door.
Jasper and Edward join in with the harmony, and we are in stitches.
"All you want to do is ride around Sally, ride, Sally, ride.
All you want to do is ride around Sally, ride, Sally, ride.
All you want to do is ride around Sally, ride, Sally, ride."
Richard pleads, "Are you ladies ready yet? We need you downstairs."
"Be down in a minute, Richard. That was quite some singing." She smiles with a tinge of pink on her cheeks.
"Darlin', I just want to … " He sings, "Ride you, Baby!"
Sally stutters, "Y-you do know your mother is in here!"
"She'd probably root me on!" He chuckles.
"Damn straight, I would!" Ms. Evie agrees.
Alice and I look at her and fall all over one another hysterically laughing.
"Well, get a move on, Alice. Edward is sweatin' bullets next to me," Jasper shouts.
Edward snaps, "I am not! Alice, did you give Bella my surprise?"
I look at Alice. "What surprise?"
"I'm about to, Edward," Alice smiles at me, gets up and goes to her purse on the table.
"Edward, what did you do?" I look towards the door.
He taunts me. "See you downstairs, Baby."
Footsteps walk away.
Alice hands me a wrapped box and sits back down next to me. "He said it was something to match your dress."
I carefully tear off the paper and open the box to find a delicate, white gold bracelet with a single, deep-purple heart. The color of the heart matches my dress to perfection. "How did he…"
"He asked me the color of your dress. I took a picture so he could see the exact shade of purple." Alice giggles. "It was so sweet. And I told Jazz to go with him."
Aunt Sally and Ms. Evie 'aw' together.
I put the bracelet on with Alice's help and hug it.
OXOXOXOXOXOXOXOXOXOXOXOX
Music fills the grand ballroom as we descend the stairway. Aunt Sally leads the procession as Alice and I flank Ms. Evie on both sides. She keeps shooing us away. "Go find your men. Go find your men."
Alice wears a gold beaded, sequined, sweetheart-fitted, bodice gown with matching stilettos and a gold, feathered mask.
Matching my amethyst bracelet, I wear an off the shoulder, plunging neckline gown of deep purple and lavender sheers. My shoes are a thin, silver-strapped platform, and my mask is deep purple sequins with deep purple and lavender feathers.
We stand at the ballroom entrance and take in all the Mardi Gras splendor. The three chandeliers shine lights of purple, green and gold. The same color shears drape the large windows and doorways. On the three mantles, there are colorful balls of different sizes of purple, green and gold and Mardi Gras masks of feathers and sequins, brass, musical instruments and large silk leaves of green and gold with purple stems.
People in wild masks, outrageous costumes and simple ballgowns sway around the room.
No sooner do we enter the ballroom, Jasper and Edward find us.
Arms surround my waist and lips kiss my neck. "You look beautiful," he whispers into my ear. I turn up to look at him and gasp. My Edward is clean-shaven, hair tamed and amazingly handsome in his tux. No, he doesn't wear a mask.
"Thank you for the bracelet. You didn't have to, but it's perfect," I coo.
"Like you." He grabs my hand and escorts me to the buffet.
I do my best Barbra Streisand impersonation. "You want to feed me already?"
He laughs. "I want to show you the set up. But if you are hungry?" We walk down the line. "Sally had everything we needed. Her staff is serving and replenishing the dishes, too."
"Yeah, she's thorough."
In front of the grand fireplace, there are long tables draped in white linens, with forty-plus, large, sterling silver chafing dishes of Chicken-Andouille Gumbo, Muffulettas, Fried Shrimp, New Orleans Red Beans And Rice, Fried Oysters and Crawfish Étouffée.
On the other side are dessert tables with Traditional King Cake, New Orleans Chocolate Bourbon Pecan Pie, Cajun Cake, Bananas Foster, and Bread Pudding with Praline Sauce.
Aunt Sally has an open bar from sparkling waters to champagne. Her staff all wear Mardi Gras costumes with badges from each Krewe.
"Yeah, years ago, she would have grand parties. This is a snap for her."
"Why'd she stop?" he asks.
"Boredom. Snotty people came to her soirées, and Aunt Sally got bored. Vapid, uncaring socialites are just not her thing," I explain. "Oooo, the food looks great. You did an amazing job." I giggle. "The pastries are magnificent.""Yeah, they are." He looks at me weird.
"What's wrong?" I ask.
"Nothing. Why do you think anything is wrong?" He answers nervously.
"You seem a little tense." I squeeze his hand.
"Parties do that to me. You know, the food, preps."
I nod my head, but I don't buy it. Something's up with him.
OXOXOXOXOXOXOXOXOXOXOXOX
Okay, we eat a little food, dance a few dances, but Edward feels very stiff.
Esme and Carlisle arrive late, but he asks me if I made him any cookies which makes me laugh. I have bags for him.
The music stops and Aunt Sally taps on a microphone. "Hello?" A little feedback chimes loudly and everyone whines. "Okay, I think this is okay.
Well, is everyone having a fabulous time?" People cheer. "That's good to hear. I'd like to thank all of you for coming tonight. Edward Cullen's Savoureux fed you. I only supplied the space." She laughs.
I notice she is weird, too.
"Let me ask Edward to come on over so he can thank you himself." She gestures. "Edward?"
He walks over to Aunt Sally, dragging me with him. It's weird.
She hugs Edward and hands him the microphone. "Thanks, Aunt Sally, and also your staff, for allowing us all to have a great night." She hugs me, and walks away, smiling at Edward. He then looks at me … weird.
"Thank you, everyone, for coming tonight. Sally has a beautiful home, and she graciously agreed to host our Mardi Gras Ball."
Everyone claps.
Edward continues, "I could never do much of anything without Alice and Jasper. They are my rocks. Jasper manages all the business, so that I can cook. And Alice manages us."
They both stand to one side smiling and hooting.
Everyone laughs.
"I'd like to thank my staff who aren't only employees, but friends. And my brother, Emmett, who seems to be missing … I have no idea where he is."
"I'm making out in the corner with a few chicks!" Emmett chuckles.
"I told him to get lost and amuse himself." Edward shakes his head laughing and, then he looks at me.
"And … well, I'd like to thank Bella."
I blush and hide into his side, waving my hands.
"She came into my life like a tornado, and turned my world upside down, in a good way. She changed everything for me. My food tastes better because my passion is back. She helped me with the carriage rides. Actually, she showed me what I needed to do to get rides." He laughs.
"I want to try new things, and come to understand everything I possibly can about this woman. She makes me feel. She makes me laugh. She makes me appreciate. And she makes me love … love her."
I stare at him with disbelief, and I whisper to myself, "Oh my God."
You could drop a pin and it would ring throughout the room. There isn't a sound.
"Bella, I don't want to wait. We can learn as we go along. That makes sense to me." He clears his throat, pulls a small box out of his tux jacket and gets down on one knee. "Bella …"
And a voice from the crowd interrupts, "What the hell is going on here?"
The crowd parts down the middle and she approaches shoving Esme to the side. "Bella, who is this guy and what have you been doing?"
Before I can answer, I am pulled behind Aunt Sally, her arms protecting me. "You selfish bitch, you just ruined your daughter's proposal!"
Edward stands, staring at Renee with fire in his eyes.
"You think you can just walk in here. You were told to leave Bella alone. She asked you to stay away," Aunt Sally shouts.
"She's my daughter I have every right…"
And right at that moment, I let loose. "You have no right. You never had!"
Edward stands beside me wrapping an arm around my waist.
"I'm your mother!" she screams.
I scream back, "No, you aren't. You had the chance to be, but you never got it right."
A fuming Renee to turns to Aunt Sally, "You told her?"
I move to stand in front of Aunt Sally - my mother. "She didn't tell me. I found the adoption papers by pure accident."
Renee accuses Sally, "No, she purposely made it so you would find them. She always wanted you back. She was always around trying to make me look awful."
I shake my head and smirk. "You looked awful on your own, Renee."
"How dare you talk to me like that!" Renee fumes.
Aunt Sally has tears running down her face. "Do you think it was easy to stand to the side and watch my daughter being ridiculed by you? Harassed, simply because she wasn't in your image. Told she was average and wouldn't find a decent man until she lost weight. I couldn't allow you to tarnish this wonderful girl with all her talent, and her beautiful soul, just so you could rip her of her spirit. I had to be close to her. I had to protect her. You were never a mother to her."
Renee spews her poison. "You stood in my way. You and Charlie were soft with her. I tried to do everything for her. I wanted the best for her. I wanted her to marry well, be a part of society in the right social circles."
"Do you hear yourself, Renee? 'I want, I want', it was always about you what you wanted not Bella. What about what was important to her? You never let her grow, because you always overshadowed her."
"I have to get out of here."
I walk from the room.
Edward follows.
OXOXOXOXOXOXOXOXOXOXOXOX
Edward takes my hand as we walk to Cafe du Monde, and in the middle of the street, he bends to one knee. "Let's try this again."
Traffic stops, and no one honks their horn.
OXOXOXOXOXOXOXOXOXOXOXOX
Do you feel a little bit of Renee's wrath? But did Aunt Sally not come through? Oh, wait until the next chapter, Esme and Emmett stand firm. And Edward finishes what he started.
OXOXOXOXOXOXOXOXOXOXOXOX
A/N: Thank you to my Beta, Sunflower Fran. I appreciate her time, her proper grammar and quick pen. Another great find by PAD!
To Robseve and Postapocalypticdepository (PAD), my pre-readers that give their unselfish time and creative input. Both of these ladies are inspirations and true friends.
Now, let me rec Postapocalypticdepository stories, since she so graciously rec'd mine.
Never Judge by the Cover: 9056924
Boys Will Be: 8868006
Rude Awakenings: 8876785
It's a New Dawn, It's a New Year: 8862243 (complete)
And a shout out rec to: BURN 8999279 by compass54
And to: Midnight-Confessions 9182601 by ohgeefantasy
Careless Hearts 9881551 by ohgeefantasy
And to: Edward Cullen FBI Special Agent and Psychic by 9626040 Dinia Steel
Also, found this story: Finally in Phoenix by 9987411 laughablelamb
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And thank you to all the readers, whether you review or not. I enjoy every comment and suggestion. Yes, NOLA (New Orleans, LA) is an exciting place to live. And to combine the old world with the new is a challenge, but the humor is quite a serious business. My objective is for all of you to smile, after each chapter.
XOXOXOXOXOXOXOXOXOXOXOXOX
Recipes:
Traditional King Cake
1 (16 ounce) container sour cream
⅓ cup sugar
¼ cup butter
1 teaspoon salt
2 envelopes of yeast
½ cup warm water
1 tablespoon sugar
2 large eggs, lighten beaten
6 - 6 ½ cups bread flour
⅓ cup butter, softened
½ cup sugar
1 ½ cup teaspoon ground cinnamon
Creamy Glaze
3 powdered sugar
3 tablespoon melted butter
2 tablespoons fresh lemon juice
¼ teaspoon vanilla extract
2-4 tablespoons milk
Stir together first 4 ingredients. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until
spreading consistency.
purple, green and gold colored sugar
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
Stir together yeast, ½ cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 ½ cups) until a soft dough forms.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together ½ cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle.
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche, topped with icing or sugar, usually coloured purple, green, and gold (the traditional Carnival colors) with food coloring. Some varieties have filling inside, the most common being cream cheese followed by marzipan.
Chicken-Andouille Gumbo1 ½ gallons water
1 chicken (4 lbs) cut up
5 bay leaves
5 parsley sprigs
3 whole garlic cloves
1 pound Andouille sausage, diced
2 medium onions, chopped
1 large green bell pepper, chopped
1 large celery rib, chopped
3 tablespoons, minced
4 chicken bouillon cubes
1 ¼ cups vegetable oil
1 ½ cups all-purpose flour
1 tablespoon salt
1 teaspoon ground red pepper
1 teaspoon ground black pepper
1 bunch green onions, chopped
½ cup chopped fresh parsley
½ teaspoon filé powder
Hot Cooked rice
Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stock pot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.
Muffulettas2 cups olive salad
1 16 ounce French Bread loaf, cut horizontally
½ lb hard salami
½ lb sliced cooked ham
6 Swiss cheese slices
6 thing provolone slices
Olive salad
1 16-ounce jar mixed pickle vegetables
1 purples onion, quartered
1 16-ounce jar pitted green olives, drained
2 (2 ¼ ounce) cans chopped ripe olives, drained
¼ cup chopped pepperoncini peppers
2 tablespoons capers
1 tablespoon minced garlic
½ cup olive oil
1 ½ teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped
Drain pickled vegetables, reserving ¼ cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
To Make sandwich:
Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.
Bayou Fried Shrimp3 lbs unpeeled, raw shrimp
2 cups milk
1 large egg
1 tablespoon yellow mustard
1 teaspoon Cajun seasoning
1 (12-oz.) package fish fry mix
1 tablespoon Cajun seasoning
Vegetable oil
Remoulade Sauce
Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl.
Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.
Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 325º. Fry shrimp, in batches, 1 ½ minutes on each side or until golden brown; drain on wire racks over paper towels.
Spicy Rémoulade Sauce
1 cup mayonnaise
¼ cup sliced green onions
1 tablespoon chopped fresh parsley
2 tablespoons Creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
½ teaspoon ground red pepper
Stir together mayonnaise, green onions, parsley, Creole mustard, lemon zest, garlic, and red pepper.
New Orleans Red Beans And Rice
1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
½ pound andouille sausage, sliced
3 tablespoons Creole seasoning
Hot cooked rice
Place first 8 ingredients in a 4-quart slow cooker. Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice.
Fried Oysters1 quart fresh oysters, rinsed and drained
1 large egg, lightly beaten
1 ½ cups saltine crumbs (1 sleeve crackers)
1 cup ketchup
1 tablespoon prepared horseradish
⅛ teaspoon hot sauce (optional)
Canola oil
Dip oysters in egg, and dredge in cracker crumbs. Place on a pan, and chill 2 hours, if desired.
Stir together ketchup, horseradish, and, if desired, hot sauce; chill.
Pour oil to a depth of 1 inch in a Dutch oven; heat to 350°.
Fry oysters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Serve immediately with sauce.
Crawfish Étouffée¼ cup butter
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
¼ cup all-purpose flour
1 teaspoon salt
½ to 1 teaspoon ground red pepper
1 (14 1/2-ounce) can chicken broth
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice
Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
New Orleans Chocolate Bourbon Pecan Pie⅔ cup white sugar
1 cup corn syrup
2 tablespoons bourbon whiskey
3 eggs
⅓ cup melted butter
½ teaspoon salt
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips
1 pie crust
Pie Crust
1 ¼ cups all-purpose flour, plus extra for rolling
⅓ cup unsalted butter, very-cold, cut into 1/2 inch cubes
¼ teaspoon salt
1 teaspoon sugar
4 Tablespoons ice water
Stir together flour and salt. Using pastry blender, cut in butter until pieces are
pea-size.
Sprinkle 1 tablespoon of water over the mixture, gently toss with a fork. Repeat three more times. Form dough into a ball.
On lightly floured board, use your hands to slightly flatten dough. Roll dough from center to edges into a circle (about 12").
Move pastry with rolling pin to pie plate.
Preheat oven to 375 degrees F (190 degrees C).
Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.
Cajun Cake3 cups all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
¼ teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
¾ cup white sugar
¾ cup evaporated milk
½ pound butter
1 cup chopped pecans
1 ½ cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, sift together flour, 1 ½ cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended.
Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. Have topping ready when cake is done.
To Make Topping: In a saucepan, combine milk, ¾ cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.
Bananas Foster¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Bread Pudding with Praline Sauce¼ cup butter, melted
2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn into small pieces
3 eggs, lightly beaten
3 cups white sugar
4 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ cup raisins, or more to taste
½ pound unsalted butter
1 cup heavy cream
1 cup brown sugar
½ cup chopped toasted pecans
Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with ¼ cup melted butter.
Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
Stir ½ pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved, and the sauce thickens, about 5 minutes; pour over bread pudding to serve.
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