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.

From the Kitchen of Brett Broussard

1/4 cup fish sauce
1/4 cup sugar
1/3 cup water
2 tablespoons lime juice
2 teaspoons rice wine vinegar
1 clove garlic (finely diced)
1 small jalepeno pepper (finely diced)
1 tablespoon shredded carrot
1 teaspoon chili garlic sauce or sriracha

Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

From the Kitchen of Brett Broussard

2 tablespoons Olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 can crushed tomatoes (28 oz. can)
salt and pepper
1/4 cup chopped fresh basil
1 tablespoon sugar

To prepare the sauce, heat the two tablespoons of oil over medium heat in a heavy pot and saute the garlic and pepper flakes for just a minute. Add the tomatoes, sugar, salt and pepper and cook over medium low heat for 10 minutes. Add the chopped basil and mix well. Cook over low heat for an additional 10 minutes.

From the Kitchen of Brett Broussard

2 tablespoons butter
1/3 cup shallots
1/3 cup sherry (Pedro Jimenez)
1 1/2 cups cream
1/2 cup parmesan cheese
1 teaspoon saffron
1 teaspoon lemon zest

Melt butter over medium heat. Add shallots and saute for 3-4 minutes. Add sherry and reduce by half or until syrup consistency. Add cream and saffron and continue to cook
and reduce for an additional 3-4 minutes. Turn off heat and add cheese and lemon zest.

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From the Kitchen of Brett Broussard

1 cup tomatoes, peeled, seeded, and chopped
1 tablespoon white wine vinegar
1 teaspoon shallots, minced
2 tablespoons extra virgin olive oil
kosher salt to taste
pinch parsley, minced

Make a small X slit at the bottom of the tomato and blache for one minute in boiling water. Immediately transfer to an ice bath to stop the cooking process and the skin should remove easily. Slice in half and remove all of the seeds and chop. Add the other ingredients and mix.

Can be make ahead of time and refrigerated, but allow to come to room temperature before use

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