From the Kitchen of Brett Broussard
2 cups orange marmalade
1 1/4 cups balsamic vinegar
2 1/2 tablespoons rosemary, minced
1 teaspoon red pepper flakes
3 tablespoons butter
Add orange marmalade, balsamic vinegar, and rosemary. Bring to a boil and add the red pepper flakes. Let simmer for 15 minutes and remove from the heat. Stir in butter and serve.
From the Kitchen of Brett Broussard
Mushrooms
1 tablespoon butter and olive oil
4 tablespoons butter
2 tablespoons flour
1/3 cup white wine
1/3 cup chicken stock
2 tablespoons cream
1/4 cup toasted pine nuts
2 tablespoons chopped tarragon
shaved parmesan
In a pan, heat butter and olive oil over medium-high heat. Add mushrooms and saute until soft and caramelized. Remove from pan and set aside. In the same pan, add butter and melt over medium heat until slightly browned. Add flour and cook for 1-2 minutes. Add wine, stock, and cream and whisk until smooth. Salt and pepper to taste.
From the Kitchen of Brett Broussard
From the Kitchen of Brett Broussard
1/4 cup honey
3/4 cup orange juice
3/4 cup duck stock
1 tablespoon lemon juice
1 teaspoon orange zest
1 tablespoon butter
Put orange juice and honey into a medium saucepan, bring to a simmer over medium heat, and reduce until the orange juice and honey reach ait syrup consistency. Increase heat,
looking for large bubbles around the edge of the pot. Be careful not to let caramelize or burn.
Slowly add stock, swirl and mix, and return to a simmer, cooking until the sauce is reduced to the desired thickness. Season with salt and pepper and add in zest and adjust to taste with lemon juice. To finish, remove from heat and stir in cold butter.
From the Kitchen of Brett Broussard
1 Whole Chicken Cut up
1 Large Onion Quartered
2 Carrots Chopped
2 Ribs of Celery Chopped
1 Leek White part only - cut lengthwise
5 Sprigs of Thyme
1 Bay Leaf
10 Peppercorns
3 Cloves of Garlic
1 Gallon of Water or Stock
Combine everything with cold water and bring to a gentle simmer. Make sure the heat stays low and maintains a simmer. Simmer for 2 to 2.5 hours. Strain with a fine mesh
strainer. Let cool and refrigerate immediately. Skim the fat off the top and store in the refrigerator. Will keep 3-4 days in fridge or up to 3 months in the freezer.
From the Kitchen of Brett Broussard
1 head cauliflower
3/4 cup heavy cream
3/4 stick butter
salt and cayenne
In a large boiling pot, salt water and cook cauliflower until tender, about 7 minutes (cut into smaller flowettes). Spread on a baking sheet and bake at 325 for about 5 minutes to dry out.
Combine butter and cream in a saucepan and heat until butter is melted. Blend mixture and season.