Add 1 cup heavy cream to a 1 1/2 quarts sauce pot. Bring to a boil over a high heat, whisking constantly until the cream is reduced by half. Reduce the heat and whisk in the Creole mustard. Creole Mustard Cream Sauce is equally as good served as a dipping sauce for boudin as it is on andouille sausage.
2 lbs beef stew meat 1/2 cup flour 1/2 cup oil 2 thinly sliced onions 2 tablespoons demi glace (or the commercial products Marmite or Bovril) 2 bottles of dark beer 8 - 10 rounds of stale French bread 1/2 cup Creole mustard Salt and pepper to taste 4 Idaho potatoes, cut into 1/2 inch cubes and parboiled until tender
This recipe originates with Chef Darin Nesbit of the Bourbon House. Chef Darin tosses fried alligator in the sauce and serves it with blue cheese dressing for dipping, a la buffalo wings.
Bring the 1/2 cup Crystal hot sauce to a boil in a saucepan and boil until it has reduced in volume by half. Add the honey to the hot sauce, return to a boil then reduce to a simmer and cook together for 10 minutes.
6 tablespoons butter 1 lb. Lump crabmeat 8 - 10 button mushrooms, thinly sliced 1 bunch green onions thinly sliced 1 8 oz can of artichoke bottoms, thinly sliced Salt & pepper to taste
Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.
1 small cabbage 4 Tablespoons sesame oil 1/2 cup rice wine vinegar 1/2 teaspoon chili oil 1 tablespoon sugar 1/4 teaspoon salt
Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.