Recipes from the Darkwater Inn
Copyright © 2018 by Robin Miller

Published by Gilead Publishing, LLC
Wheaton, Illinois, USA.
https://www.gileadpublishing.com/

All rights reserved. No part of this publication may be reproduced, digitally stored, or transmitted in any form without written permission from Gilead Publishing, LLC.

ISBN: 978-1-68370-207-8 (ebook)

Cover design by Kirk DouPonce, www.DogEaredDesign.com
Ebook production by Book Genesis, Inc.

Note to Readers

Dear Reader:

Come along with me through the Deep South as I share with you some of the recipes from my family and friends, all flavored with some Cajun spice.

I’m often asked why I love writing about Louisiana. Well, I was born and raised in the state and I’m proud to call it home. While I don’t currently live there, it will always hold my heart.

Some facts about Louisiana that are always fun to have to explain when I write them into my stories:

•  Louisiana doesn’t have counties, they have parishes. Louisiana is the only state that doesn’t have counties.

•  Metairie has the longest bridge over water in the world. The Lake Pontchartrain causeway is 24 miles long.

•  Louisiana received its name in honor of King Louis XIV.

•  In New Orleans, the Saint Charles streetcar line is one of two of the nation’s only mobile national monuments.

•  The oldest town in Louisiana is Natchitoches, established in 1714.

•  In 1796, the first opera performed in America was in New Orleans.

•  In 1862, the oldest salt dome in the Western Hemisphere was discovered in Avery Island, Louisiana.

•  Louisiana contains many bayous, which are defined as the French name for slow-moving river.

•  Mardi Gras begins after Twelfth Night, on Epiphany, and ends on Fat Tuesday, the day before Ash Wednesday.

•  Mardi Gras colors are purple, which represents justice, gold to symbolize power, and green, which represents faith.

I hope you’ll enjoy this short cookbook, a companion to the Darkwater Inn series. Drop me a line and let me know how you enjoy the recipes.

Many blessings,

Uncle Dan’s Pancakes

1 c flour

1 c milk

1/4 c oil

1 tbs baking powder

1/2 tsp salt

1 egg

Mix well, cook in hot greased skillet until bubbles form and stay open. Only turn once.

Serve with liberal amounts of butter and Steen’s Ribbon Cane Syrup.

Research trip photos:

These two beautiful New Orleans buildings are in the heart of downtown New Orleans. The architectural design is typical to the area: stately and almost majestic. Despite what people may think, New Orleans’s Bourbon Street isn’t named after the whiskey, but after the Bourbon dynasty of France.

Roux-less Crawfish Etouffe

1 med onion (chopped)

1 green pepper (chopped)

2 sticks real butter

2 family-size cans cream of mushroom soup (undiluted)

3 large cans diced tomatoes

2 cans Rotel tomatoes

2 lbs crawfish tail meat (fresh or frozen)

Worstershire & Tony Cachere’s – to taste

In large soup pot, melt butter over low heat – increase heat to medium and sauté onions and peppers until soft. Add worstershire and Tony’s to taste. Stir in soup, tomatoes, and Rotel. Mix well.

Allow to simmer 15-20 minutes, stirring frequently to avoid sticking. Add crawfish tails and mix well. Lower heat slightly and simmer another 15-20 minutes, stirring frequently.

Serve alone or over white rice, and garnish with grated cheese if desired. (Note: add hot water to soup/tomato mixture to thin to desired consistency).

Did you know?

Mardi Gras masks aren’t just for fun—it’s actually illegal to ride on a Mardi Gras float in New Orleans without one.

Here is a picture of one of Robin’s favorite Mardi Gras masks:

Oooey-Gooey Butter Cake

1 box yellow cake mix

1 egg, slightly beaten

1 stick of butter, melted

Mix all together and press into 9 x 13-inch ungreased pan.

Glaze:

1 package (8 ounces) cream cheese

1 box powdered sugar

2 eggs

Cream together and pour over dough. Bake 30 to 40 minutes at 350 degrees until lightly brown.

Research trip photos:

New Orleans has many cemeteries. Over time these cemeteries, with their elaborate sculptures and other decorative artwork embellishing the tombs, have come to resemble small villages. They are known by the nickname of “Cities of the Dead.”

Chocolate Skillet Cookies

1 stick oleo/butter

2 cups sugar

1/2 cup evap. milk

3 cups quick cooking oats

1 tsp vanilla

3 TBSP cocoa

Mix butter, sugar, and milk in non-stick pot over medium heat. Bring to boil. Let boil one minute. Remove from heat and add remaining ingredients. Dip out on waxed paper and let cool.

Did you know?

The iconic Andrew Jackson monument in Jackson Square is the world’s first equestrian statue in which the horse has more than one foot off the base.

From Darkwater Secrets:

He chuckled as they stopped in front of the statue of Andrew Jackson on a rearing horse. “What happened to the good ole’ days when tourists came to the city for its history and culture? Now it’s for festivals and parties.”

“Fun over facts, my friend.” She stared up at the statue and cleared her throat before continuing in a stiff voice, “Did you know that Jackson Square is the site where the Louisiana Territory was turned over to the United States from France in 1803?”

Beau smiled and in just as formal and stiff a voice continued the spiel, “See these redbrick buildings that flank the square? They are called the Pontalba Buildings, were built in the 1840s, and are the oldest apartment buildings in the United States today.”

Her laugh warmed him to his toes. “I think we might’ve heard the guide’s lecture one too many times.”

A breeze kicked an empty paper cup across the sidewalk in front of the statue.

Adelaide closed her eyes and inhaled deeply.

Beau understood. He liked to breathe in the city too. It centered him. Gave him focus. Another thing they had in common.

One of many.

Lisa’s Red Beans & Rice

1 16-ounce bag of dried beans (pinto or kidney are usually preferred)

2 teaspoons or so of Tony Chachere’s Original Creole seasoning (season to taste)

1/4 teaspoon or a dash of garlic powder

1 pound of skinless link sausage. (Doesn’t matter what kind.)

1/4 cup chopped onions

2 cups cooked rice

Large Crock-Pot

Wash beans well and presoak them the night before (if you have time, but it’s not necessary) in a 1/2 pot of water in the Crock-Pot. In the morning, cut the sausage into bite-sized pieces and add to water. Add all other ingredients. Cook on high for at least 6 hours, depending on your Crock-Pot.

From Darkwater Lies:

“Tonight we are serving red beans and rice with handmade biscuits and house-made butter.”

The enticing aroma filled the office and Dimitri smiled to himself, allowing that brief moment of ego to fill him with pride. While his father had groomed him from birth to take over the operations of the hotel, learning every aspect of the business, his heart had led him into the kitchen and hadn’t let him go yet.

He was a good chef. Excellent, actually, and he wasn’t just being vain. He had a natural bent to adding just the right mix of unusual spices to create masterpieces. Food critics agreed he not only knew how to prepare exotic and savory meals guaranteed to make taste buds stand up and take notice, but he knew the history of the cuisine he made as well.

The Crescent City teemed with culinary wonders, but one of her most intriguing assets was the inviting delectable of Cajun cuisine as well as that of the Creole foods.

Although both types of cooking are suffused in French tradition, the two are not the same. Creole, derived from the Spanish word criollo, is more of a reflection of the area’s multicultural heritage—a combination from France, Spain, West Africa and the Caribbean all. On the other hand, Cajun delights are more connected to the Acadians, who after being expelled from Nova Scotia in the mid-18th century, found sanctuary in southwest Louisiana.

Dimitri knew the difference of the two types that would forever be entwined with New Orleans, and had perfected his ability to cook within the boundaries of both. Eating at the hotel restaurant to sample his culinary creations was a big draw for the Darkwater Inn.

He stood and crossed Adelaide’s office. “Thank you.” He grabbed the ticket, scrawled his name, then handed it back to the young man, who took it and made a hasty retreat.

“Yes, thank you, Dimitri.” Adelaide’s face had lit up and the worry lines seemed to have smoothed.

Dimitri smiled. The woman appreciated food so much, which spoke so directly to his very heart. They were, for many reasons, perfect for one another. “I figured you’d forget to eat.” He wheeled the cart closer to the sitting area and then moved the platters to the little glass table between the available seats.

“I shouldn’t be able to eat with everything going on, but, oh, this looks and smells divine.” She took a seat in front of where he’d set one of the platters.

He sent up a silent grace as he finished setting their food and drinks on the table.

She took a bite and smiled behind her pressed lips. She chewed, then swallowed. “Oh, this is perfection on a spoon, Dimitri.”

He nodded, then lifted his own spoon. They ate in comfortable silence. He couldn’t help but wonder if their life would ever get uncomplicated enough that they could enjoy simple evenings of eating alone.

Another knock on the door dispelled that notion.

Una Shannon’s Chocolate Pie

2 cups sugar

6 Tbsp flour

1/2 tsp salt

4 cups milk

5 egg YOLKS

1 stick butter

2 tsp vanilla

6 Tbsp cocoa

Mix sugar, flour & salt in large pot. Mix well. Whip egg yolks in milk and add. Add butter. Cook on medium heat. When starts to boil, add cocoa. Cook over medium heat, stirring constantly, until thick and creamy. Pour into pie crust. Either refrigerate to set, or use egg white for meringue in oven.

Research trip photos:

Marie Laveau, the “Voodoo Queen of New Orleans,” was a black priestess of astounding beauty. Laveau was a devoted Catholic all her life, and to her, voodoo was not incompatible with her Catholic faith. The front room of her cottage housed altars filled with candles, holy images, and offerings, and she would lead weekly meetings (that included whites as well as blacks) where the participants would dress all in white, then chant and sing and leave an offering of liquor and food to the spirits. Madame Laveau wielded tremendous power in her community, and rumors of her magical abilities were so persistent that visitors still visit her grave to leave tokens in exchange for small requests.

From Darkwater Secrets:

Tracey Glapion had been Adelaide’s best friend for as long as Addy could remember. Tracey’s long black hair, pale skin, and her ever-present bright red lipstick added to the mystique of her last name. Family legend claimed Tracey was a direct descendant of Louis Christophe Dominick Duminy de Glapion, the “left-handed husband” of renowned Voodoo Queen Marie Laveau.

Rumor had it, de Glapion was a man of noble French descent when in the 1830s, he was in a placage relationship with Laveau. Together, it was said, they had at least seven children, but only two survived: both daughters named Marie, one the look-alike of Marie Laveau, who embraced the darker side of voodoo in Bayou St. John. It was from this line Tracey descended. Supposedly.

Addy didn’t believe or disbelieve her friend’s heritage, but it sure helped Tracey in her job.

“Some say if you listen carefully outside the cemetery, when it’s around midnight, the witching hour, if it’s quiet enough, you can hear Marie’s mumbled spells against those who wronged her.” Tracey finished her spiel, accepted the tips, then sauntered over to Addy.

Una Shannon’s Green Jell-O Salad

1 large package lime Jell-O

1 small package tiny marshmallows

1 8-ounce package cream cheese

3-1/2 cups of boiling water

1 large can crushed pineapple

1 carton small curd cottage cheese

Put Jell-O and marshmallows in a bowl, add hot water, and mix well. Mix cream cheese with a little sweet milk and mix well. Add to Jell-O mixture. Add pineapple and cottage cheese. Chill in square pan.

Did you know?

New Orleans is one of the few cities in the United States that has been run under three different flags. It was founded by the French, had a period under Spanish rule, was ruled under the French again and then was eventually sold to the United States.

Beignets

1 cup water

1 cup milk

1 egg, beaten

3 cups flour

1 tablespoons baking powder

1 tsp salt

2 tsp sugar

FRESH oil for frying

Confectioners’ sugar

Mix water, milk, and egg. Add flour, baking powder, salt, and sugar. Mix until smooth. Drop by spoonfuls into 2 inches of clean, hot oil (375 degrees). Lightly brown on both sides, remove, and drain on paper towels. Sprinkle with confectioners’ sugar. (feel free to add a little cinnamon as well). Makes about 2 dozen.

Research trip photos:

In the corner of Lafayette Cemetery #1 in the Garden District of New Orleans, there is a sort of “VIP Section” of four almost-identical tombs that is referred to as “The Secret Garden.” According to rumor, the tombs were built for childhood friends who formed a secret club called “The Quarto” and wished to remain together, even in death. The legend that is told by New Orleans walking tour guides is that these four friends – Dupuy, Ginder, Palfrey, and Griswold – did anonymous acts of kindness in New Orleans. The explanation for lack of details about the activities of the Quarto is that the last member alive destroyed the book of notes of their meetings as was agreed upon by the members.

Joyce Bridges’ Batter Buns

2/3 cup warm water

1 pkg yeast

2 T sugar

1/2 t salt

1/4 soft shortening

1 egg

1 1/2 cups flour

Dissolve yeast in water. Add sugar, salt, shortening, egg & 1 cup flour. Mix & then add rest of flour. Beat till smooth. Pour in greased muffin tins 1/2 full & let rise in warm place till they reach top of tin, about 40 minutes. Bake at 375 for 18-20 minutes.

Did you know?

Baton Rouge is Louisiana’s capital today, but New Orleans was named state capital twice—once as the capital of the French colony of Louisiana and again in 1864.

Stuffed Bell Peppers

8 large bell peppers (cut in half with stems and seeds removed)

1 pound lean beef browned with 1 large chopped onion, drained

1 eggplant, peeled & pureed

Salt, black pepper and cayenne to taste

¼ cup chopped parsley

1 bell pepper chopped

1 red bell pepper chopped

¼ cup chopped green onion tops

Bread crumbs

1 large can stewed tomatoes (thick)

Add eggplant to the browned and drained beef/onion mixture. Simmer for 5 mins. Season to taste. Add chopped bell peppers, parsley, and green onion tops. Add bread crumbs as needed to stiffen. Cook about 3-5 mins. Remove from heat and place stuffing into the cut and cleaned bell peppers. Place in pan with enough water in the bottom to coat. Spoon stewed tomatoes over each stuffed bell pepper to moisten. Sprinkle bread crumbs lightly over tops. Bake at 350, uncovered, for about 30 minutes until tops become brown and bubbly. Serve immediately.

Research trip photos:

Cousin Connie Gail Emmons’s SUPERB FUDGE PIE

In top of double boiler or over low heat, melt:

1 stick butter (1/2 cup)

3 squares unsweetened baking chocolate

Meanwhile, place in mixing bowl and beat until light:

4 eggs

Beat into the eggs:

3 Tablespoons white karo syrup

1 ½ cups sugar

¼ teaspoon salt

1 Teaspoon vanilla

Now, add the chocolate mixture (slightly cooled). Mix thoroughly and pour into an uncooked 9-inch, pastry-lined pie pan. Bake at 325 degrees for 30 to 45 minutes (depending on your oven), or until top is sort of crusty and filling is set but still somewhat soft inside. DO NOT over bake. Pie should shake like custard so it will not be too stiff when cool. This may be served plain; however, is best served with a topping of vanilla ice cream.

Did you know?

The last major outbreak of yellow fever in the US was in New Orleans in 1905.

Cajun Corn Maque Choux

1 small onion, chopped

1/4 cup chopped green bell pepper

1 to 2 tablespoons olive oil

3 cups frozen shoepeg corn, thawed

2 plum tomatoes, diced

1/4 pound andouille sausage, cooked and diced

1/4 cup chopped green onion tops

1/4 teaspoon salt

1/4 teaspoon pepper

Sauté onion and bell pepper in hot oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes.

Research trip photo:

Robin Caroll and fellow author, Pam Hillman, on Bourbon Street

Creole Crab Cakes

1 tablespoon Creole mustard

1 large egg

½ cup mayonnaise

1 tablespoon fresh lemon juice

½ small red onion, finely chopped

1 green pepper, seeded de-ribbed and finely chopped

1 teaspoon finely chopped fresh cilantro

1 teaspoon Kosher or sea salt

½ teaspoon freshly ground black pepper

1 cup fine, dry breadcrumbs

1 pound lump crabmeat

½ cup olive oil or clarified butter

1 ½ cups Creole Sauce (see below)

¼ cup Lemon Butter Sauce (see below)

4 springs of fresh basil, for garnish

Preheat oven to 375 degrees.

In a large bowl, whisk together the mustard, egg, mayonnaise, and lemon juice until smooth. Stir in the onions, green pepper, cilantro, salt, and pepper. Gently but thoroughly fold in ¾ cup of the breadcrumbs and the crabmeat. Place the remaining breadcrumbs in a shallow bowl.

Form the crabmeat mixture into 16 round cakes, about 2 inches tall and 2 inches wide. Dredge each crab cake in the remaining breadcrumbs just to coat lightly and place on a platter.

Line a large baking sheet with parchment paper and dust lightly with breadcrumbs.

Place a large sauté pan over medium high heat and add the olive oil or clarified butter. Sauté the crabcakes in batches for about 1 minute, until golden brown. As they are finished, transfer to the prepared baking sheet. When all the crabcakes have been browned, finish cooking them in the hot oven for 5 minutes.

In a small saucepan, heat the Creole Sauce, and then strain into another pan or bowl.

For each serving, ladle a pool of Creole Sauce in the center of a hot dinner plate, and drizzle a little bit of Lemon Butter Sauce back and forth over the top. Place crabcakes around the sauce, garnish, and serve.

Creole Sauce

2 tablespoons of olive oil

1 small white onion, chopped

½ green pepper stemmed, seeded, de-ribbed, and chopped

6 stalks celery, chopped

½ cup finely chopped flat-leaf parsley

1 clove garlic, finely chopped

2 Cups veal stock

1 ¼ teaspoons granulated chicken bouillon

1 Bouquet Garni (Tie a few fresh parsley stalks, thyme sprigs, and bay leaves together with unwaxed kitchen string. This makes it easy to remove after cooking.)

1 plum tomato, peeled, seeded, and diced

1 ½ cups tomato puree

Kosher or sea salt and freshly ground black pepper

Tabasco Sauce

Cayenne pepper

Place a large saucepan over high heat and add the olive oil. When it is hot, add the onion, green pepper, celery, and parsley. Cook, stirring constantly, for two minutes. Add the garlic and cook for 30 seconds. Stir in the veal stock and chicken bouillon and add the bouquet garni, diced tomato, and tomato puree. Bring to a boil, and then reduce the heat to low and simmer the sauce, partially covered for about 10 minutes, until nicely thickened. Remove the bouquet garni, then season to taste with salt, black pepper, Tabasco Sauce, and Cayenne.

Lemon Butter

¾ cup unsalted butter

Juice of one lemon

Kosher or Sea salt and white pepper

2 teaspoons chopped flat leaf parsley

Melt the butter over high heat and then add the lemon juice. Season to taste with salt and white pepper and stir in the parsley. Remove from heat and keep warm until needed.

From Darkwater Lies:

“Are you very hungry?” Dimitri had been watching Adelaide for the past hour as she helped Princess Katerina get ready for the parade. She’d been escorted to the float by Sully and a hired driver about ten minutes ago.

Now he’d finally gotten Adelaide to sit down on a barstool in the hotel’s kitchen for a few minutes and he pushed a bowl of grapes in front of her. She’d been going non-stop since she arrived at the hotel, and Dimitri worried she was over doing it and would tire herself out.

“I am, actually.” She popped a grape in her mouth. “I wonder where Edmond Jansen is. Katerina’s very upset she hasn’t been able to locate him.”

Dimitri began chopping onions and celery to whip her up an early lunch. “I’m sure he’s heard about my father’s arrest and is running scared somewhere.”

“Maybe, but I’m not so sure. If he was running, I think he’d tell Katerina.” She ate another couple of grapes.

“Perhaps you’re right. My father was just arrested a few hours ago.” As far as he knew, Claude hadn’t been released yet. Then again, he hadn’t called and checked, nor had he called his father’s law firm to inform them. Let Claude do his own work. Dimitri had already had to cancel his contract with Rodney Ardoin, and tell him it was likely he was being followed by someone Claude had hired.

The reach of his father’s dastardly deeds was long.

Dimitri slipped the chopped onions and celery into a skillet coated with olive oil.

“How are you doing with that?”

“Well, it’s not easy, that’s for sure.” He sautéed with a wooden spoon as he shrugged. “I don’t really know how to feel. I mean, he’s my father, so I should feel bad, right? But I don’t, and that makes me feel guilty.”

“Oh, Dimitri. You can’t feel guilty over that. Your father has done some horrendous things over the years. Not to mention that this time, three men died. Not that their deaths are his fault, but he didn’t really care. He worried more about finding the Van Gogh and not getting caught with it. You can’t feel guilty for not being upset that he’s been arrested.”

He could always count on her to make him feel better. It was a natural gift she had, and he appreciated it. There was just something about Adelaide that made him want to be a better man. “I know.”

In a big mixing bowl, he whisked together an egg, mayonnaise, dry mustard, garlic powder, onion powder, ground red pepper, and then added the tender celery and onions. “I just wonder how many more stolen items he’s brokered over the years.” He shook his head. “It’s staggering to think about it.”

“I’m sure the police and the district attorney have all that being investigated.” She finished off the last grape, then grabbed the water bottle he’d set before her.

“Tilda’s beside herself. She was literally wringing her hands when they took Father out. I told her that everything would be okay, but she’s distraught. I’ll have to go by this afternoon and check on her.” To the mixing bowl, he added bread crumbs, fresh crab meat, and red and green sweet peppers. He stirred everything together.

“Dimitri, you’re a good man, which is why I care so deeply about you, but you cannot, and should not, have to go behind your father and correct all the wrongs he’s committed. It will wear you out.”

His heart swelled as he began forming the mixture into little crab cakes. “I know, but Tilda’s like family. Hey, she practically raised me.”

“I know, and I appreciate that. I’m just telling you to monitor yourself. It’s not your job to clean up Claude’s messes. If you try to do it too much, it can take over your life. That’s exhausting. I know because I tried to do that behind my mom.” She shook her head and ran her fingers along the water bottle. “She was such a drunk that she was mean to so many people. Damaged stuff. Was just awful and never even so much as apologized. It drove me insane.”

“I’m sorry, mon chaton.” He dropped the crab cakes into the skillet with more olive oil. “I never realized.” He hadn’t known her or her family when she was a child—him either, since he was only three years older than Adelaide. Sure, once they were older, and Claude learned who Vincent Fountaine really was, he’d known all about the whole family. He couldn’t imagine what the young Adelaide had to endure with such an alcoholic as a mother.

She took a drink of water and shrugged. “It is what it is, but I’m just giving you a friendly warning, you can’t undo what they do, what they say, who they hurt. Even apologizing for them doesn’t matter because it never matters how regretful you are, it’s them who need to be apologizing and making amends.”

Dimitri laughed a humorless laugh. “Like Claude Pampalon will ever apologize for anything. Ever.” He flipped the nicely browned cakes over.

“Then it’s not for you to do. I’m serious. I spent years apologizing for my mother’s rudeness, in words and deeds, and it was never enough. Once, I even used my allowance to buy old Mrs. Fontenot a new tulip plant after my mom ran hers over in one of her drunk driving excursions. At first, she was really nice, until she realized that my mother wasn’t even with me. She threw the potted tulip off her porch and slammed the door in my face. She had to be at least seventy or so, and she hurled that off her porch like it was nothing.”

Dimitri had never wanted to slap an elderly woman that he’d never met more than he did right at that moment. “Talk about rude.” He pulled the cakes out and let them sit on a paper towel for a moment.

“Yes, but I later realized it wasn’t the actual tulips that were the issue, it was that my mother hadn’t even cared. No matter how many apologies I made or tulips I bought, it would never be enough because it wasn’t my amends to make. It was a lesson that I can only be responsible for myself and no one else.”

“True. But that Mrs. Fontenot was still rude.” He put the crab cakes on a plate, added a fork, then set it in front of Adelaide.

She laughed. “She was, but now every time I see a tulip, I smile. Funny that they turned out to be my favorite flower. Or maybe that’s not so funny after all.” She took a bite. “Oh, merciful heavens, Dimitri, these are wonderful. Crispy, but melt in your mouth fabulousness.”

He grinned and leaned on the counter across from her. Her pleasure in eating his creations brought unexplainable happiness to him. He loved cooking for her. They were good together. They balanced each other and complemented the other’s personality.

Una Shannon’s Peanut Butter Cookies

1/2 cup peanut butter

1/2 cup oleo/butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 tsp salt

1 egg

1/2 tsp vanilla

1 cup flour

1/2 tsp soda

Blend peanut butter & butter. Cream in sugars & salt. Beat in egg & vanilla. Sift flour & soda, then blend in. Bake at 350 for about 20 minutes.

Did you know?

New Orleans’ Louis Joseph Dufilho, Jr was the first pharmacist in America. His apothecary shop on Chartres Street is still there, only now it acts as a pharmacy museum. French pirate Jean Lafitte, who operated in Louisiana, helped General Andrew Jackson defend New Orleans against the British in 1815.

Robin’s Momma’s Plum Cake

2 cups sugar

2 cups self-rising flour-unsifted

1 tsp salt

1 tsp nutmeg

1 1/2 tsp cinnamon

4 eggs

1 cup oil

2 tsp baking powder

1 jar Junior size strains plums baby food

1 cup chopped nuts (or not)

Mix in order given & pour into greased or sprayed bundt or greased angle food pan.

Bake 1 hour 15 minutes at 300 degrees. Keep in refrigerator after cooled.

Research trip photo:

Robin’s Great-Grandmother (Pearl Van Shannon)’s German Sweet Cake

2 cups sugar

1 cup shortening (or butter)

1 cup buttermilk

4 eggs separated

2 1/2 cups flour

1 tsp soda

1/2 tsp salt

1 tsp vanilla

1 pkg semi-sweet chocolate chips dissolved in ½ cup boiling water

Mix all ingredients together except the egg whites and chocolate chips. After dissolving chocolate chips in water, add to batter. Beat egg whites stiff and fold in.

Bake in 4 cake pans at 350 degrees.

Icing:

boil 1 1/2 cups milk, 1 1/2 cups sugar, 1 tsp flour. Add 1 1/2 sticks oleo, 1 cup nuts & 1 can coconut.

Re-boil & cook for 7 minutes after boil begins.

Smooth icing between cake layers, then over entire cake

Did you know?

Jazz funerals are a unique part of the history and culture of New Orleans. The music and dancing of the funeral is rumored to help the deceased find their way to heaven and celebrate their final leaving from Earth.

Great Aunt Bobbie’s Sand Tarts

1 cup oleo/butter

4 Tbsp powdered sugar

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 Tbsp vanilla

1 cup chopped pecans

Cream butter & sugar. Sift flour, baking powder & salt - add slowly. Add vanilla & nuts.

Make crescents of dough on greased sheet. Bake at 375. Roll in powdered sugar while warm. Makes about 5 dozen.

Research trip photo:

Una Shannon’s Black-Eyed Susans

1 cup oleo/butter

4 1/2 Tbsp sugar

1 tsp almond extract

2 cups flour

Bake at 400 for 10 minutes

Frosting:

1 cup sifted powdered sugar

1 Tbsp cocoa

2 Tbsp boiling water

1/2 vanilla

pecan halves

Mix sugar & cocoa. Add water & vanilla - stick pecans on top

Did you know?

The Old Ursuline convent is the oldest building in the Mississippi Valley. It’s the oldest surviving example of the French colonial period in the country.

Louisiana Coffee Punch

1/2 of 2 oz jar instant coffee

1 cup sugar

2 cups hot water

Bring all to boil, then let cool.

Mix 1 gal milk

1 gal vanilla ice cream

1 gal chocolate ice cream

Slightly soften ice cream by sitting out, then mix all

Serves about 45 in punch cups.

Research trip photo:

Robin’s Great-Grandmother (Pearl Van Shannon)’s Vinegar Taffy

4 cups sugar

1 cup vinegar

1/4 tsp salt

Boil to hard ball stage. Pour in buttered pan. Cool till can handle. Rub hands with butter before pulling. Will turn creamy white. Cut in bite size pieces & wrap each & store in can.

Did you know?

Each seat in the Mercedes-Benz Superdome is a different color than the one next to it. This coloring makes it seem like the stadium has a full house, even if doesn’t. Here’s a photo Robin snapped from the elevator in the hotel across the street:

Chef Dimitri Pampalon’s Pain Perdu

1/2 pint fresh blueberries

2 tablespoons sugar, divided

3 tablespoons orange liqueur (recommended: Grand Marnier), divided

6 extra-large eggs

1 1/2 cups half-and-half

2 tablespoons honey

1 1/2 teaspoons pure vanilla extract

1 teaspoon grated orange zest

2 teaspoons kosher salt

1 large brioche loaf

Unsalted butter

Vegetable oil

1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted

Confectioners’ sugar, to serve

Combine the blueberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.

Preheat the oven to 250 degrees F.

In a large bowl, whisk together the eggs, half & half, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 3-4 minutes, turning once.

Heat 1 tablespoon each of butter and oil in large sauté pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the pan, almond side down. Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they’re all cooked. Spoon on the blueberries, then sprinkle with confectioners’ sugar and serve hot.

From Darkwater Lies:

“Yes, on a couple of issues. First is my new breakfast plate for the menu. You haven’t eaten have you?” Without waiting for an answer, he began laying out the plate. “It’s a twist on the usual pain perdu, also referred to as French toast. As some of the earliest Cajun recipes I’ve found dictated, I’ve added brandy and orange flower water to the egg and milk mixture.” He added a dollop of Creole cream cheese, then topped it off with berries and sprinkled with sugar. “Tell me what you think.” He pushed the plate in front of her and handed her a spoon.

She settled on one of the stools across the workstation from him and took a bite, closing her eyes as she chewed. “Oh, Dimitri, this is divine.”

He chuckled, loving how she always appreciated good food. She was an honest critic, fair in her assessment, but when she liked it, she loved it. This was one of those times apparently as she took another big bite. “Yes, this goes on the menu immediately. Today. This morning.” She scooped up another bite.

Darkwater Inn Bread Pudding

2 cups milk

¼ cup butter

2 eggs, slightly beaten

½ cup sugar

1 teaspoon ground nutmeg

¼ teaspoon salt

6 cups soft bread cubes (about 6 slices bread)

Heavy whipping cream

Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.

In large bowl, mix eggs, sugar, nutmeg, and salt. Stir in bread cubes. Stir in milk mixture. Pour into ungreased deep round pan.

Bake uncovered 40 to 45 minutes. Serve warm with whipping cream.

Did you know?

New Orleans has more total mileage of canals, both above and below ground, than Venice in Italy.

Chef Dimitri Pampalon’s Crawfish Pie

½ cup salted butter

1 large onion, diced

½ bell pepper, seeded and diced

4 cloves garlic, minced

1 can cream of mushroom soup

1 (5-ounce) can evaporated milk

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon crushed red pepper

3 tablespoons cornstarch mixed with ¼ cup cold water

2 pounds crawfish tail meat

1 cup chopped green onion

2 tablespoons chopped parsley

1 pie crust set (top and bottom)

Preheat oven to 400°.

In large skillet, melt butter over medium heat, then add onion, bell pepper, and garlic. Cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley, and cook about 5 minutes.

Fill pie crust with crawfish mixture, and place top crust on pie. Bake until browned, about 25 minutes.

Research trip photo:

Panee’ Acadian (Pecan crusted salmon)

8 (4 ounce) salmon fillets

2 cups pecans

1 clove garlic, finely minced

1⁄2 teaspoon salt (optional)

1⁄4 teaspoon cayenne pepper

1⁄4 cup extra virgin olive oil

Place pecans on a sprayed pan and then bake them at 375 F for about 10 minutes per inch. Let cool, then place in a food processor and chop until fine. Add garlic, salt and cayenne pepper and process just till mixed well.

Brush salmon fillets with olive oil and roll in pecan mixture.

Heat a large non-stick fry pan and lightly sauté the salmon on one side until browned. Turn and sauté until done, for a total of approximately 5 to 6 minutes per side.

Did you know?

The first game of Poker was played in New Orleans in the 19th century using a 20-card pack.

New Orleans’ Bananas Foster

1/2 stick butter

1 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup banana liqueur

4 bananas, cut in half lengthwise, then halved

1/4 cup dark rum

4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a skillet over low heat, stirring until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. As the banana sections soften and begin to brown, slowly add the rum.

Continue to cook until the rum is hot, then ignite the rum carefully. When the flames subside, remove the bananas and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

Did you know?

New Orleans was the major port of entry for bananas shipped from Central and South America in the 1950s. Chef, Paul Blangé was tasked with creating a recipe to include bananas to promote the imported fruit. In 1951, Chef Paul created Bananas Foster. The dessert, named for Richard Foster, who served as chairman of the New Orleans Crime Commission, a civic effort to clean up the French Quarter.

French Quarter Jambayla

1 tbsp. olive oil

1 onion, finely chopped

2 bell peppers, chopped

1 lb. boneless skinless chicken breasts, cubed

1 tsp. oregano

kosher salt

Freshly ground black pepper

6 oz. andouille sausage, sliced (can use 2 lbs of shrimp, deveined and sliced, instead)

2 cloves garlic, minced

2 tbsp. tomato paste

2 c. chicken stock

1 (15-oz.) can crushed tomatoes

1 c. long grain rice

2 tsp. cayenne pepper

2 green onions, thinly sliced

In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season to taste with salt and pepper. Cook about 5 minutes. Stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook about 10 minutes or so.

Add chicken broth, crushed tomatoes, rice, and cayenne pepper. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

If using shrimp, add to the pot now and cook until the shrimp is pink and cooked through, three to five minutes.

Sprinkle green onions on top before serving.

Research trip photo:

Chef Dimitri’s Creole Gumbo

1 cup all-purpose flour

3/4 cup bacon drippings

1 cup coarsely chopped celery

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

2 cloves garlic, minced

1 pound andouille sausage, sliced

3 quarts water

6 cubes beef bouillon

1 tablespoon white sugar

salt to taste

2 tablespoons hot pepper sauce (such as Tabasco®), or to taste

1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste

4 bay leaves

1/2 teaspoon dried thyme leaves

1 (14.5 ounce) can stewed tomatoes

1 (6 ounce) can tomato sauce

2 teaspoons gumbo file powder (can buy—brand Zatarain’s is good)

2 tablespoons bacon drippings

2 (10 ounce) packages frozen cut okra, thawed

2 tablespoons distilled white vinegar

1 pound lump crabmeat

3 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons Worcestershire sauce

2 teaspoons gumbo file powder

Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large saucepan over medium-low heat to form a smooth mixture. Whisk constantly until it turns a rich brown color. This can take 20 to 30 minutes. Remove from heat, but continue whisking until mixture stops cooking.

Place the celery, onion, green bell pepper, and garlic into food processor, and pulse until vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring water and beef bouillon cubes to a boil in a large Dutch oven. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 45 minutes, then mix in 2 teaspoons of file gumbo powder. Simmer another 15-20 minutes.

Melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Darkwater Inn Etoufeé

Spice Blend:

3/4 teaspoon paprika

1/4 teaspoon ground thyme

1/4 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon white pepper

1/4 teaspoon ground black pepper

2 pounds shrimp, peeled and deveined (or 2 pounds of crawfish tail meat)

1/2 teaspoon salt

1 tablespoon vegetable oil

3 tablespoons butter

1/3 cup diced onion

1/3 cup diced green bell pepper

1/3 cup thinly sliced celery

2 tablespoons all-purpose flour, or as needed

1/2 cup diced tomatoes

1 3/4 cups chicken stock, or as needed

1/2 teaspoon Worcestershire sauce

1 dash hot sauce, or more to taste

salt to taste

1/4 cup sliced green onions

2 cups cooked rice, or to taste

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

Drain shrimp or crawfish in a colander then move to a bowl lined with paper towels and dry meat. Remove paper towels from bowl and season meat with 1 teaspoon salt and 1 teaspoon of the spice blend. Toss to coat meat with spice blend.

Heat vegetable oil a large skillet over high heat until oil is smoking hot. Cook meat in the hot oil without stirring for 1 minute; stir, and cook 1 minute more. Transfer meat to a large bowl. Let stand until juice forms in bowl. Strain meat juices into chicken stock to total 2 cups, adding more chicken stock if necessary.

Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Sauté onion, celery, and green pepper in hot butter about 5 minutes. Pour in remaining spice blend.

Sprinkle flour into vegetable mixture and sauté 3 to 4 minutes. Stir in tomatoes and cook about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.

Stir shrimp or crawfish into etouffee sauce and let simmer until shrimp or crawfish tail meat is cooked all the way through and no longer translucent, about 1 minute.

Garnish with green onions and a dusting of cayenne pepper. Serve over rice in large, shallow bowls.

Dimitri Pampalon’s Eggplant Casserole

8 baby Italian eggplants, sliced lengthwise 1-inch thick

Canola oil

Kosher salt and freshly ground black pepper

4 grilled or roasted red peppers, skin and seeds removed and chopped

3 tablespoons pine nuts

3 cloves garlic

2 teaspoons fresh thyme leaves

1/2 cup olive oil

3/4 cup grated Parmesan

1 pound fresh mozzarella, thinly sliced

2 tablespoons fresh oregano leaves

1/2 cup extra-virgin olive oil

Breadcrumbs:

1/4 cup canola oil

2 cloves garlic, smashed to a paste

1 teaspoon paprika

Pinch cayenne

6 slices day old Italian bread, crusts removed, coarsely ground

3 tablespoons finely chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper

1/4 cup olive oil

4 tablespoons Tony’s seasonings

Heat grill to medium-high heat. Brush the eggplant with canola oil on both sides and season with salt and pepper. Grill until lightly golden brown and just cooked through, about 3 minutes per side.

Combine peppers, pine nuts, garlic, and thyme in a food processor and process until coarsely chopped. Slowly add the cup olive oil and process until emulsified. Add 1/4 cup Parmesan and some salt and pepper and pulse a few times.

Spoon about 1/2 cup of the pesto over the bottom of a baking dish. Line the dish with the some eggplant slices and then the mozzarella slices. Season with salt and pepper and scatter the oregano leaves over the top. Smooth another 1/2 cup or so of the pesto over, then more eggplant, a bit more pesto and finally the remaining Parmesan. Put on the grill, cover, and bake until the cheese is melted and the casserole is hot, about 20 minutes.

For the breadcrumbs: Heat oil in a medium sauté pan over medium heat. Add garlic and cook for 30 seconds. Add paprika and cayenne and cook for 30 seconds. Add the breadcrumbs and cook, stirring occasionally, until the crumbs are lightly golden brown. Add the parsley and thyme and season with salt and pepper. Stir in the breadcrumbs and Tony’s and toast, stirring, until the crumbs are golden brown and crisp. Remove from the heat, stir in the parsley, and scatter over the casserole. Let rest 5 minutes before serving.

From Darkwater Secrets:

“I should have known you were cooking up something when my stomach growled.” She closed the space between them, moving with the grace and poise he’d admired in silence the last couple of years. “What are you concocting tonight?”

“A new recipe: eggplant casserole with red pepper pesto, topped with a Cajun bread-crumb crust.”

“It smells heavenly.” She sniffed, closing her eyes.

He resisted the urge to tap the end of her nose. “Want a piece?”

“Oh, yes, please. I’m starving.” She dropped to one of the stools across the workstation from him.

He reached for a plate and knife. “Don’t you usually go out on Thursday evenings for supper?” He cut a generous piece of the steaming casserole and slid it expertly onto the plate, then added a fork before handing it to her. “Isn’t that your night with your dad?”

She nodded as she took the offering. “Usually, but with everything going on today…”

He took in her drawn expression. Her normally sparkling eyes were reserved tonight. It was more than just exhaustion chasing Adelaide Fountaine today. Maybe he could get her to open up about what was bothering her. Give them something to really talk about instead of just the hotel and problems relating to it.

Like the constant issue of his father.

Adelaide slipped a bite into her mouth and closed her eyes as she chewed. “Oh, this is amazing, Dimitri. Perfection on a fork.”

New Orleans BBQ Shrimp and Grits

About 32 peeled and deveined shrimp (for 8 servings)

1 oz. Rosemary infused oil

1 tsp Rosemary (minced)

1/2 oz. Amber Beer

1/2 oz. Worcestershire

Grits (made with butter, salt, and milk)

Compound Butter:

1 lbs unsalted. Room temp butter

.6 oz minced garlic

.25 tbs lemon juice

.25cups Worcestershire

.25 cups hot sauce

.25 oz fresh rosemary

Cream Cheese Grits:

¾ cup grits, stone ground

2 cups chicken stock

¾ cup heavy cream

6 ½ Tbsp cream cheese

3 Tbsp parmesan cheese

Salt and pepper to taste

Combine the grits, chicken stock, heavy cream, a pinch of salt, and a pinch of pepper in a pot. Bring to a boil and reduce to a slow simmer. Stir frequently to prevent sticking and burning.

Continue to cook on a slow simmer making sure to constantly stir the grits if they get too thick before they are tender.

Lightly coat skillet with rosemary oil and cook shrimp about 2 minutes. Add Rosemary, beer, and Worcestershire sauce. Reduce liquid by half. Turn off heat and add 1 oz of compound butter and swirl until melted.

Spoon on top of grits.

From Darkwater Secrets:

Her mouth watered on cue. “Come on.” She pushed open her office door and tossed her files on the desk before moving to the settee in the corner. She opened the mini-fridge and pulled out two waters, handing Beau one before sitting across from him.

The enticing scent of the food he set before her made her stomach growl. She grinned. “If this is an apology for the way you questioned Geoff, I accept.”

“It is, and it isn’t.”

She opened the take-out container and inhaled. The sautéed Gulf shrimp floated in a scrumptious rosemary and amber beer reduction alongside stone-ground grits that were so creamy, the meal was slap-your-momma good. She popped one of the shrimp in her mouth and her taste buds exploded in pure delight. She chewed slowly, savoring every morsel.

Biscuits from files of Hazel Norrid Fletcher

1 cup Martha White Hot Rize Self-Rising flour

½ cup + 1 or 2 tablespoons buttermilk

2 tablespoons oil

Speck of baking powder

Preheat oven to 450.

Sift flour – measure and sift again in small mixing bowl with the speck of baking powder (measured on the end of ice tea spoon). Make a “well” in the middle of the flour. Add ½ cup milk and 1 teaspoon of oil. Mix. If dough is too stiff, add more milk, a small amount at a time. Turn out on floured wax paper and work just enough flour into dough to handle it. Divide into 5 parts and roll each into biscuits.

Pour oil into small iron skillet. Turn biscuits over in oil. Bake at 450 until light brown.

Did you know?

Louisiana has a unique system of laws intended to prevent a person from disinheriting his or her children. These laws, which are derived from the Louisiana Constitution, place restrictions on a person’s ability to leave his or her property to someone other than their children in certain circumstances. These are referred to as the “forced heirship” laws. Forced heirship is an ancient civilian concept. Louisiana is the only state in the union which has forced heirship as a law. It was derived from Roman and French law.

Author’s note: I used this information regarding forced heirship in book two of the Darkwater Inn series, Darkwater Lies, as a plot twist, but forced heirship is a real thing in Louisiana.

Table of Contents

1. Copyright

2. Note to Readers

3. Darkwater Secrets

4. Uncle Dan’s Pancakes

5. Roux-less Crawfish Etouffe

6. Oooey-Gooey Butter Cake

7. Chocolate Skillet Cookies

8. Lisa’s Red Beans & Rice

9. Una Shannon’s Chocolate Pie

10. Una Shannon’s Green Jell-O Salad

11. Beignets

12. Joyce Bridges’ Batter Buns

13. Stuffed Bell Peppers

14. Cousin Connie Gail Emmons’s SUPERB FUDGE PIE

15. Cajun Corn Maque Choux

16. Creole Crab Cakes

17. Creole Sauce

18. Lemon Butter

19. Darkwater Secrets

20. Una Shannon’s Peanut Butter Cookies

21. Robin’s Momma’s Plum Cake

22. Robin’s Great-Grandmother (Pearl Van Shannon)’s German Sweet Cake

23. Great Aunt Bobbie’s Sand Tarts

24. Una Shannon’s Black-Eyed Susans

25. Louisiana Coffee Punch

26. Robin’s Great-Grandmother (Pearl Van Shannon)’s Vinegar Taffy

27. Chef Dimitri Pampalon’s Pain Perdu

28. Darkwater Inn Bread Pudding

29. Chef Dimitri Pampalon’s Crawfish Pie

30. Panee’ Acadian (Pecan crusted salmon)

31. New Orleans’ Bananas Foster

32. French Quarter Jambayla

33. Chef Dimitri’s Creole Gumbo

34. Darkwater Inn Etoufeé

35. Dimitri Pampalon’s Eggplant Casserole

36. New Orleans BBQ Shrimp and Grits

37. Biscuits from files of Hazel Norrid Fletcher

38. Darkwater Secrets

Landmarks

1. Table of Contents