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.

From the Kitchen of Brett Broussard

1 pound lump crabmeat
1 tablespoon butter
1/2 small red onion, finely chopped
2 cloves garlic
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 egg lightly beaten
1/4 cup mayonnaise (Duke's)
1 teaspoon dijon mustard
1 green onion, thinly chopped
1 tablespoon lemon zest
2 tablespoons fresh parsley
1/2 cup Panko
3/4 cup Zapp's voodoo chips (crushed)
2 tablespoons canola oil

Melt the butter in a medium sized skillet over medium heat. Add the onion, garlic, chili powder, cayenne, and salt. Cook until the onion is translucent and cooked through, about
5 minutes. Remove from heat. Pour the onion mixture into a large mixing bowl and add the black pepper. Cool briefly, 10 minutes, before proceeding with the recipe. To the large
bowl with onions, add crab, egg, mayonnaise, mustard, green onion, lemon juice, parsley, and mix together briefly, hands are best here as you don't want to overwork the crab
mixture. Add 1/4 cup Zapp's to the crab mixture and mix together briefly until incorporated.

Using a 1/4 cup measuring cup, form the crab mixture into cakes and refrigerate on a plate or baking sheet for at least 30 minutes. Note, you will have a hard time keeping the
mixture together since there is such minimal binder, this can be a pain at this stage but directly corresponds to the delicious final product. Once our crab cakes are chilled, heat
oil in a cast iron skillet or non-stick pan over high heat. Add the remaining 1/2 Zapp's and Panko bread crumbs to a shallow bowl and carefully dredge the crab cakes in the bread crumbs, remember the cakes are delicate and may have a tendency to fall apart, this is not a problem. When the oil is hot, reduce to medium heat and fry the crab cakes in
batches, they should cook approximately 4 minutes per side and turn golden brown. Do
not overcrowd the pan as this will cause the crab cakes to cook at a lower temperature,
and absorb more oil as they cook. You can put the finished crab cakes in a warmed oven
to sit until you have cooked them all. Add more oil to your pan as necessary to complete
the cooking process with all our crab cakes. Serve hot with remoulade sauce on the side
for dipping.

From the Kitchen of Brett Broussard

2 cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
1/4 cup fresh chopped cilantro

In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans. Add the oil to a large pot or Dutch
oven and heat it over medium-high heat.

Add the onions, jalapeno pepper and poblano peppers and cook, stirring frequently until soft 4-5 minutes. Add the garlic and cook for
one minute more. Add the cumin, coriander, and ancho chili power and continue to cook, stirring frequently for one minute more to toast the spices. Add the chicken broth, pureed beans and 1/2 teaspoon of salt, bring to a boil. Reduce the heat to low and simmer uncovered for about 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

From the Kitchen of Brett Broussard

1/2 cup whipping cream
1/2 cup whole milk
1 cup packed brown sugar
1/2 cup butter (1 stick)
1/2 cup chopped walnuts
1/4 teaspoon almond extract (could substitute 1/2 tsp. of vanilla extract)
pinch of salt

In a medium saucepan, bring milks, sugar and butter to a boil over medium high heat.
Cook, stirring constantly for 3 minutes. Stir in walnuts, extract, and salt. Continue to boil until thickened to sauce consistency. Remove from heat and pour over bread pudding.