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17
seAFooD
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Meet the Chef —
nathaniel ziMet
restAUrAnt:
Boucherie, New Orleans, LA
I’Ve AlwAYs loVeD FooD
and I always wanted to
own a restaurant and I guess I have control issues because
I knew the best way to make it truly mine was to become
a chef. I dropped out of college my senior year and signed
up for the Cordon Bleu. I ended up studying in London and
Sydney, Australia.
I MAnAGeD A ConCessIon stAnD In HIGH
sCHool.
After that I worked in a sushi restaurant as a
waiter. My brother was the manager.
YoU’ll FInD CHeese, eGGs AnD tortIllAs
In MY FrIDGe
and the eggs are probably spoiled.
Quesadillas are an easy fix at 3am.
I nAMeD MY DoG KIKUICHI
after my favorite chef’s
knife. It’s made by a 700-year-old company that originally
made samurai swords.
photo by
Jeffery Johnston
OFF THE SHELF
“The recipe for our Remoulade sauce, which we use in our Shrimp Arnaud, goes all the
way back to the days of our founder,The Count, Arnaud Cazenave. It’s a Creole version,
which means it’s red. White remoulade is a mayonnaise-based sauce, with Creole
mustard. Red remoulade (it’s actually more of a red-orange) is also made with Creole
mustard, but gets its color from chili sauce or ketchup. Paprika adds even more color.”
—Chef Tommy DiGiovanni, Arnaud’s Restaurant
“I don’t have to make dipping
sauce anymore when I boil
seafood; these guys from Cut
Off, Louisiana have perfected it.
WowWee is great with boiled
crawfish, of course, but I also use
it on French fries and onion rings.
There’s also a Cajun version.”
—Donny Rouse
Hot Sauces
A yellow mustard is a yellow mustard, but a hot sauce is never just a hot sauce, which
is why Rouses stocks shelves of them. —Nathaniel Zimet
Crystal
is “the juice.” It’s made with aged red cayenne peppers and has a milder
heat than Tabasco. You taste the pepper first then the heat then the vinegar and
salt. I use it to add flavor and moisture to my Ham & Swiss Po-boy.
Frank’s Red Hot Cayenne Pepper Sauce
was one of the ingredients in the
first batch of Buffalo Wings ever served back in 1964.
Louisiana Gold
red pepper sauce is made with Tabasco peppers, which add
strong heat, and milder red cayenne peppers.
Original Louisiana Hot Sauce
blends sun-ripened cayenne peppers and
vinegar. Milder than Tabasco.
Sriracha
is thicker than vinegary,Louisiana-
style hot sauces, and sweet, with chiles and
garlic that will make your nose run if you use
too much. Add it to phò, Asian dishes, and
drizzle on plain chicken or rice.
Tabasco
adds a heck of a lot of heat, which
is why you should add it in drops. It’s made
with Tabasco peppers (the seeds originally
came fromMexico) grown on Avery Island.
The distilled vinegar adds that famous
twang.
Texas Pete
uses a blend of three different
peppers.That’s just likeTexas to do it bigger
than our traditional one-pepper versions.
