From the Kitchen of Brett Broussard
1 cup mayonnaise
1/3 cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 cup brown sugar
1 teaspoon Cayenne pepper
Combine mayonnaise, vinegar, Worcestershire sauce, salt, garlic powder, onion powder,
pepper, brown sugar, Cayenne pepper, and ho
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 butter
1/2 cup andouille sausage, sliced quarter moon
1/4 cup purple onion or shallot, chopped fine
1/4 cup red bell pepper, chopped fine
1 tablespoon garlic, minced
1/2 cup white wine
1 teaspoon chicken base
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup green onions, sliced
1/4 cup parsley, chopped
1 pint oysters, drained
12 ounces fettucine
1 teaspoon fresh ground pepper
2 teaspoons salt
Melt butter over medium heat in a pot. Add andouille sausage, onions, and bell peppers and saute for 5 minutes. Add garlic and saute another minute. Pour in white wine and a tablespoon of chicken base and simmer for 2 minutes. Add heavy whipping cream, half of the parmesan cheese, and the green onions and parlsey (reserving some for garnish) and simmer for about 4 minutes. Add the oysters, season with salt and pepper, and cook an
additional 3 minutes or until the oysters start to curl on the ends. Toss with the fettucine noodles and top with remaining parmesan cheese, green onions, and parsley.
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.