Scuba diving, volleyball and tennis with a pro instructor. With absolutely everything included in one upfront price, from amazing food and fine dining to unlimited top shelf drinks and premium cocktails. ![]() ![]() You’ve never been nude in front of strangers. You want to try the playroom for the first time. You like your bed but you would rather be in hers/his/theirs You don’t feel like doing anything so you don’t. This is the first time in months you read a book in the sun. There are many forms of pleasure which you may find at Hedonism II: Your partner tells you how sexy you look. Hedonism II is an adult playground, it feeds the mind, the body, the spirit and the soul. Often, some of the most satisfying experiences in life are the ones that you decide to keep a secret… A slightly wild side to all of us that we simply ignore or never act upon. We help plan and book programs and themed events custom tailored to your event.Ĭontact us at /contact-us to make your reservations and bookings for all your hotel, travel, transportation and tour arrangement needs. Weddings are always complimentary and black tie is extremely optional. We provide unique and memorable wedding experiences.Soothing and relaxing spa and beauty treatments (offered at additional) cost on property.Nightly entertainment featuring sexy theme nights, cocktail lounges and piano bars, singers, musicians and dancers performing unique engaging routines in extravagant costumes.Spend your days and nights swimming, playing, dancing and laughing, our resort activities are endless.Our 280 luxury rooms and suites awaken your spirit and indulge your senses.Five fully stocked bars featuring premier top shelf brands and cocktails created specially by our experienced mixologists.We offer our guests world-class dining with a wide selection of local and international inspired cuisine.Divide the seasoning meat mixture, beans and andouille sausage among bowls, top with a scoop of rice, and sprinkle with the green onions and parsley. Reheat the remaining seasoning meat mixture. Remove the lid and transfer the rice to a small baking sheet to cool slightly. Cover the stockpot, remove from the heat and let steam for 15 minutes. Add the rice, bring it back to a boil and cook for 3 minutes. Add the andouille sausage and cook until brown on both sides, about 1 minute per side.īring 3 cups water to a boil in a small stockpot. Heat the remaining 1 tablespoon vegetable oil in a small saute pan over medium heat. Taste and adjust the seasoning as desired. When the beans reach a boil, reduce to a heavy simmer, stirring frequently as to not let the beans at the bottom of the pot burn. Remove the stockpot from the refrigerator and gently reheat on the stove, stirring in 1/2 cup stock to loosen up the coagulated bean mixture. (The beans can be eaten after seasoning with salt, but refrigerating them overnight improves the flavor of the dish.) (To get "New Orleans cream-style" beans, which are preferable, you can continue to simmer until the beans break down, about 1 hour more.) Season with salt, remove from the heat and let cool in the stockpot to room temperature. Stirring vigorously, add the liquid smoke, Worcestershire sauce, granulated garlic, granulated onion, black pepper, brown sugar if using, bay leaves and half of the seasoning meat mixture. Set the stockpot on the stove, bring it to a slight boil and reduce to a heavy simmer. Add the beans and soaking liquid to a large stockpot, and add additional stock to cover the beans by several inches. ![]() ![]() Remove the beans from the refrigerator (they will have expanded nicely and their skins should be bursting by now). Then add the seasoning meats and chopped garlic, and cook until browned, 4 to 5 minutes. Then add the celery and bell peppers, and cook until softened, slightly brown and giving off a pleasant aroma, about 3 minutes. Add the onions and cook until translucent, 2 to 3 minutes. (Water is not recommended for soaking the beans as it adds nothing to the flavor and does not soften the beans quite as well as stock does.)Īdd 1 tablespoon of the vegetable oil to a large saute pan over medium heat. Put the beans in a large bowl and add enough stock to cover by about 1 inch.
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