From the Kitchen of Brett Broussard

1/3 cup onion (chopped fine)
1 pound fresh lump crabmeat
1/3 cup Canola oil
1/3 cup apple Ccder vinegar
1/3 cup ice water (as cold as you can get it)
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 tablespoons Canola oil
2 cups freshly shucked corn (about 6 ears)
1/2 cup onion
1/4 cup bell pepper
2 tablespoons celery
1 tomato, seeded and chopped
1 tablespoon sugar
salt and pepper

Slice kernels off corn in several layers (do not cut full kernels). Start cooking all ingredients on high, lowering heat to medium-high and continue cooking for 45 minutes. KEEP STIRRING! (If corn starts to stick to the bottom of the pot, turn off the heat, cover and let sit for 5 minutes.

From the Kitchen of Brett Broussard

2 ears fresh corn
1 cup onion
2 cloves garlic
1/4 cup butter
2 cups heavy cream
1 cup corn grits
2 cups chicken stock

Grill corn until slightly blackened and cut off of the cob. Melt
butter and sauté onions until soft, add garlic and cook an
additional minute. Bring cream and stock to a boil and whisk in grits. Cover and simmer for 20 minutes, stirring a few times.
When grits are almost done, add corn, onions and garlic. Season with salt and pepper. Garnish with thinly sliced green onions.

From the Kitchen of Brett Broussard

3 cups heavy whipping cream
2 tablespoons coffee beans (whole or ground)
6 tablespoons sugar
1 the zest of one orange
2 teaspoons gelatin powder

Place cream, ground or whole coffee beans, sugar, and orange zest in a saucepan over medium heat. Bring to a simmer, turn off heat and let steep for 6-8 minutes. Add
powdered gelatin and whisk on low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve, then pour into individual portions.

Cover with plastic and refrigerate until set, about one hour. Top with whipped cream.

Makes 1/3 cup portions

From the Kitchen of Brett Broussard

3 tablespoons olive oil
1 large fennel bulb
1 onion
3 large shallots
2 teaspoons salt
4 cloves garlic
3/4 teaspoon red pepper flakes
1/4 cup tomato paste
28 ounces diced tomatoes
1 1/2 cups white wine
5 cups seafood stock

Sauté fennel, onions, shallots, and salt for about 10 minutes. Add garlic and red pepper flakes and sauté 2 minutes. Add tomato paste, then diced tomatoes, wine, stock, and one bay leaf. Cover and simmer for about 30 minutes.