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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From the Kitchen of Brett Broussard

4 Roma tomatoes, cut in half
1 large red bell pepper, cut in half (seeds and membranes removed) OR nora
peppers
4 cloves garlic (leave skin on)
1/4 cup whole skinned almonds (or a combination of almonds and hazelnuts)
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons tomato paste
1/4 teaspoon smoked sweet paprika
1/2 teaspoon salt
1 slice toast, broken into pieces

Preheat the oven to 425. Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay
them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20
minutes or until the vegetables are charred. While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins. Place the grilled peppers,
tomatoes, and garlic in a food processor. Add half of the olive oil along with the remaining ingredients except for the bread. Pulse until smooth.

Add the bread and blend until smooth, gradually adding the remaining olive oil in a steady stream. Taste and add more salt if you prefer and add more olive oil for a smoother consistency. Transfer to a jar with
a lid and chill in the refrigerator for at least one day before serving. Will keep in the fridge
for up one week.

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From the Kitchen of Brett Broussard

1 rib celery
2 green onions
1 clove garlic
1 tablespoon parsley
2 tablespoons creole mustard
2 tablespoons paprika
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 tablespoon horseradish
2 teaspoons hot sauce
2 tablespoons ketchup
salt and pepper
1 ounce olive oil
1/4 cup vegetable oil

Combine ingredients (except for oil) ina food processor, process until smooth. Slowly drizzle in oil. Chill in refigerator for an hour before using.

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