From the Kitchen of Brett Broussard
1 cup mayonnaise
1/3 cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 cup brown sugar
1 teaspoon Cayenne pepper
Combine mayonnaise, vinegar, Worcestershire sauce, salt, garlic powder, onion powder,
pepper, brown sugar, Cayenne pepper, and ho
From the Kitchen of Brett Broussard
1/2 cup soy sauce
1/2 cup sugar
1/2 cup mirin
Combine the 1/2 cup soy sauce, 1/2 cup sugar and 1/2 cup mirin in a small saucepan.
Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heat element immediately. Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.
From the Kitchen of Brett Broussard
2 cans 14.5 ounce cans of stewed tomatoes
1 can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt to taste
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Place tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper in a food processor; blend until smooth. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.
From the Kitchen of Brett Broussard
3/4 cup neutral oil (canola,vegetable, or avocado)
1/4 cup olive oil
2 tablespoons red wine vinegar
1 juice of one lime
1 bunch cilantro, large stems discarded, finely chopped
1/2 bunch Italian parsley, large stems discarded, finely chopped
3 scallions, finely chopped
2 Hatch chiles, already roasted and peeled, finely chopped
1 medium shallot, finely chopped
salt and pepper to taste
Combine the olive oil, red wine vinegar, and lime juice in a bowl. Drizzle in the vegetable oil in a steady stream and whisk with a fork to incorporate. Once it's blended, add the
cilantro, parsley, scallions, hatch chiles, and shallots. Stir gently to incorporate all of the flavors. Season with salt and pepper to taste. Let the chimichurri sauce rest for about
45-60 minutes to allow flavor development. This can rest at room temperature instead of the fridge if serving within a few hours. Otherwise store in fridge.
From the Kitchen of Brett Broussard
1 Medium red onion (chopped fine)
1 pound fresh lump crabmeat
4 Ounces of Wesson oil
3 Ounces apple cider vinegar
4 Ounces cup ice water
1 Tablespoon Chopped Jalapeno
1/2 Cup of Roasted Corn
Salt and pepper
Mix oil, vinegar, and ice water together and pour over lump crabmeatl. Season with salt and pepper and cover and marinate 2-12 hours. Toss lightly before serving.
Notes: This salad is the quintessential regional dish of the Lower Alabama Gulf Coast area. It was invented by the late Bill Bayley, who owned a steak and seafood restaurant of
good repute. The longer it marinates the better. The recipe sounds simple, but the results are incredibly delicious.