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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From the Kitchen of Brett Broussard

1 tablespoon beef base
1/4 cup crushed tomatoes
1/2 cup red wine
2 cups water
1/4 teaspoon nutmeg
1/2 tablespoon thyme
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons roux
pinch salt

Combine all ingredients except roux and bring to a boil. Lower heat and simmer for 20 minutes. For the roux, add 3
tablespoons flour and 3 tablespoons butter to a seperate skillet. Cook for two minutes over medium heat and add the roux to the liquid and cook another 2-3 minutes.
You can then add blackberry jelly, cream, demi-glace, brandy, blue cheese, green peppercorn, mushrooms, or red wine vinegar. Great with venison and duck breasts!

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From the Kitchen of Brett Broussard

1 cup red wine
1 cup chicken stock
1/4 cup balsamic vinegar
1 tablespoon fresh thyme
1/4 cup shallot, chopped
1 tablespoon garlic, minced
1 tablespoon oil
2 tablespoons honey
4 tablespoons cold butter
1 tablespoon orange zest
1 teaspoon salt

Saute thyme, shallot, and garlic with oil over medium heat for 3 minutes. Add red wine and balsamic vinegar and reduce by half. Add stock and reduce by half again. Add honey, orange zest, and season to taste. Remove from heat and stir in cold butter.

Slice the skin of the duck in a crosshatch pattern, being careful not to cut the meat. Over medium high heat, place skin side down and cook for 1 minute. Reduce heat to medium and cook an additional 6 minutes. Turn and continue cooking for 4-5 minutes for medium to medium rare.

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From the Kitchen of Brett Broussard

1/2 tablespoon olive oil
1 clove garlic (minced)
1 tablespoon shallot (minced)
1 cup heavy cream
pinch fresh grated nutmeg
1/4 cup fresh grated parmesan cheese
salt and pepper

Heat the olive oil in a large pan over medium heat and sauté the garlic and shallots for approximately 1 minute. Add the cream, nutmeg, salt and pepper. Stir and bring to a boil and let the cream continue to simmer for 4-5 minutes. Add parmesan cheese and stir until cheese is melted. Remove from heat.