The award-winning cook Zob Munnerlyn has tirelessly cooked for patrons at the family owned Bourbon Hall for years but she will soon be hanging up her dishtowels — not because she’ll quit cooking, that will always be a passion. But after spending years in the bar business, she’s taking time for herself to enjoy home, married life and resurrect her first love, art.

The lady has a flair for the dramatic, the whimsical and the extraordinary, but her heart is made of gold. Serving food to customers the past four years at Thanksgiving has overflowed into Christmas. It’s not because she longs for a restaurant of her own, she just loves to cook for people who enjoy eating. In an interview before turkey day, she said it was not until they opened the bars, Bourbon Hall and E&E Sports Bar, that she and her husband David realized how many people are alone on holidays. Preparing the festive meals has been her way of giving back.

What is your culinary background?

My grandmother, my mother’s mother, was a Dartez. My dad’s family was Italian. So I’ve got Spanish and Italian. I never cook the same, it’s always something different and I never follow a recipe, it’s hard to tell someone how to cook. I do it by sight and taste.

Who taught you how to cook?

My mom was a natural good cook. She came up with stuffed zucchini, the zucchini boat, before anyone else. Both of my grandmothers were good cooks. It just came naturally. I’ve been entertaining the idea of writing a cookbook for 10 years, dishes I’ve created. I always loved to cook. When I worked in the office at Fruit of the Loom, and we’d have parties, I’d cook for 50 people. I love to cook, but I didn’t want a restaurant where I had to cook. God blessed me with a bar where I could cook what I wanted, how much I wanted to cook and when I wanted to cook.

How often do you cook for the bars?

Every week, two or three times a week. Before we owned the bars I’d give big parties at our house, 50 or 60 people. I did all the cooking, sors d’oeuvres and all that stuff. I started cooking three days ahead of time for Thanksgiving because I don’t like to just throw things together. I want it to taste good. I’d cook, put it in containers and freeze it. Thanksgiving morning I just had to get up and warm it. Rice dressing, cornbread dressing, maccaroni, mashed potatoes, yams, baked cakes, candy, I did it all. I do it every year, and always forget to take pictures. When we bought E&E the former owners cooked for Saints and LSU games, so I continued that tradition. I’ll continue to help the new owner at Bourbon Hall if she needs me. I just don’t want to do it all the time anymore.

What is your favorite thing to cook?

Something savory. I like savory food. You know how everybody loves bread pudding? I never did like bread pudding but since I started making it, I love it. I use caramel ice cream sauce and pecans on top. I like it super moist, that’s why I won first place in desserts at the Spanish Festival this year. I also won second in the appetizer division. I won the Paella competition one year. I didn’t know what I was doing, but I won. I’ve been in the chili cookoff at Lazy Lounge and a couple of other different cookoffs.

Any special cooking tips?

I put a little vinegar on the cutting board to chop onions. I don’t know why, but it cuts the smell that make your eyes water and burn. I just heard it somewhere and tried it. It works, and it doesn’t change the taste.

Besides cooking, what else has brought you accolades?

I was in Stars of Style, a fundraiser for the Louisiana Sugar Cane Festival, and won Top of the Crop for the most money raised. This year the young woman came along and beat my record by a lot.

What other art forms capture your fancy?

People tell me I’m always dressed in costume. I never go without a hat anymore, a hat and pigtails. I love to cook, but now I’m tired. I’m ready for my next phase in life. I think my artwork is my other phase in life. I took art lessons when I was 10, in my 20 and in my 40s. I took art with Jerome Weber, Wayne Pelliter, Sylvia Romero, Susan Knight, Debra Derouen and others. It was a blast. God gave me the talent, but my drive wasn’t there. I have the talent and I’m in a time of my life where I’m ready.

SCRAMBLED EGGS

6 slices of bacon

6 eggs

4 slices of cheese

1/2 bell pepper, diced

Cook bacon crispy, drain most of the grease and put aside. Sauté bell pepper 5 to 7 minutes. Scramble eggs in bowl, add to sautéd bell pepper. Cook stirring well, add 1 tablespoon of water and cheese, continue stirring melting the cheese with peppers and eggs. Season eggs to taste. I like Season All and jalapeños. Serve with bacon. Feeds 2 to 3 people.

Zob Munnerlyn, New Iberia

CHILI WITH BEANS

10 pounds ground beef

5 cups mashed red beans (or 4 to 5 cans of favorite beans)

3 onions

2 bell pepper

4 Tablespoons minced garlic

3 28-ounce crushed tomatoes

2 beef bouillon cubes

2 chicken bouillon cubes

1 1-ounce envelops of onion soup mix

2 cups chili powder

2 envelopes taco seasoning

Season to taste with salt, red pepper, garlic powder, onion powder (black pepper if desired, I don’t use it)

Brown ground beef, drain grease if needed, add onions and bell pepper. Saute 10 minutes. Add garlic, saute 5 minutes, add 3 cans of crushed tomatoes, 5 cans water, beef and chicken bouillon cubes, soup mix stirring to blend all. Add chili powder and taco seasoning. Add beans and blend everything well. Cover on high fire until it comes to boil. Reduce heat and simmer for 3 to 4 hours stirring every 20 minutes or so. Serves 30 to 40.

Zob Munnerlyn, New Iberia

MARTHA WASHINGTON CHRISTMAS CANDY

1 pound powdered sugar

1 Tablespoon vanilla extract

1 package sweetened coconut

3 cups pecans

1 cup butter, melted

1 can condensed milk

1 jar maraschino cherries

Roast pecans in oven about 10 minutes. Chop cherries set on paper towel and dry very well. Mix everthing together. It will be very thick. Set in refrigerator for 2 hours. Use a small spoon to make into balls, smaller than a golf ball. Place on wax paper and refrigerate 30 minutes.

12 ounces semi-sweet chocolate chips

1/4 pound paraffin wax

In a double boiler melt wax then add chocolate chips. Melt together and dip ball in chocolate. Put on wax paper. Chill and enjoy.

Zob Munnerlyn, New Iberia

•••

Sampling new things at a Christmas potluck last week, the following recipe was shared by request. It was really good.

CORN CASSEROLE

1 can whole kernel corn plus juice

1 can creamed corn

2 eggs, lightly beaten

2 tbsp oil

1/2 cup milk

3/4 cup chopped onion

3/4 cup chopped bellpepper

Pinch of salt

2 teaspoons black pepper

2 teaspoons crushed red pepper

1 Jiffy corn bread mix

8 ounces cream cheese

Preheat oven to 375 degrees. Sauté the onion and bell pepper separately first then put in bowl with all remaining ingredients except cream cheese, and stir. Cut cream cheese into small chunks and fold into mixture. Pour into greased 9X13-inch casserole dish and bake for about 45 minutes. If sides are beginning to get too brown but middle is not set, lower temperature and bake another 15 minutes.

Carol Gaignard, New Iberia