This collection of recipes reflects my personal taste and the way I've been cooking at home. It contains some standards from Brigtsen's, like the ever-popular Caesar Salad and Veal Parmesan, as well as new favorites from this stay-at-home phase, like the Succotash and Thai Vegetable Curry. There are two kinds of Étouffée, a Vegan, Gluten-Free Gumbo, and three fabulous sweet treats to enjoy, including my made-from-scratch Banana Pudding with Vanilla Wafers
Chef Frank Brigtsen's own blend of herbs and spices for Fish & Shellfish (finfish, crawfish, crabmeat, & shrimp)
Chef Frank Brigtsen's own blend of spices will liven up your vegetables. Can also be used as an all-purpose seasoning salt
Organic greens, tomato, feta, spiced pecans, pickled red onion, cane vinegar dressing
Romaine & Lil Gem lettuces, croutons, marinated white anchovies
side of Jazzmen aromatic rice
guacamole & deviled eggs
tomato, red onion, Tartar sauce
shrimp calas griddlecake
peel & eat, cocktail sauce
corn tortillas, chipotle/adobo-marinated chicken, shredded cabbages, red salsa, lime
Italian sausage & Marinara
butternut squash, eggplant, onions, peppers, broccoli, cauliflower. Side of Jazzmen aromatic rice
Tartar sauce, cole slaw, potato salad
marinated cucumber, ginger slaw, wasabi Remoulade
sautéed crabmeat, lemon crab sauce. Sautéed vegetables & mashed potatoes.
sautéed vegetables & mashed potatoes
smoked corn butter
pecan praline sauce & whipped cream
caramel sauce & whipped cream
four brownies