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

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 9" deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1 1/4 cups heavy cream
pinch of ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup finely shredded Gruyere, packed
1 10 ounce package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400 degrees and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart).
Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate). Don't worry if the crust cracks
while baking. Set aside and turn oven down to 325 degrees. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking
sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Bake at 325 degrees for 50 to 55 minutes until the custard is
set and top is lightly golden. Serve hot or warm.

From the Kitchen of Brett Broussard

1 potato
1 sweet potato
1 cup parmesan cheese
1 teaspoon salt
2 tablespoons olive oil
1 small onion
1 can rotel tomato
2 tablespoons parsley
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups spinach
1 clove garlic
1/2 cup ricotta cheese
1/2 cup mozzarella cheese

Using a mandolin, slice potatoes very thin and even. On
parchment paper, sprinkle 1/2 of the parmesan cheese and spread

out the potatoes evenly. Place the potatoes over the cheese so that each potato is overlapping the previous potato. Bake on 350 degrees for 30 minutes.

In a skillet, heat olive oil and caramelize the onions, about 15 minutes. Add tomatoes, parsley, paprika, garlic, salt, and pepper.
Fold in the wilted spinach and adjust seasoning. Remove from heat and fold in tthe he ricotta and mozzarella cheese.

Take one end of the potato sheet holding the parchment paper and begin rolling upward, making sure the ingredients are not coming out of the ends.

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