McIlhenny Company/ TABASCO® Brand Products
Hailing from Louisiana, a state known for its hot and spicy food, Chef Chuck Subra of La Cote Brasserie in New Orleans knows his hot sauces. When it comes to choosing spicy condiments, Chef Subra uses TABASCO® brand Pepper Sauces “almost anytime we use hot sauce,” he says.
For cooking, Chef Subra generally prefers original TABASCO® brand Pepper Sauce, which he also makes available on every table. At the restaurant’s oyster bar, mollusk lovers can douse their half shells in original TABASCO® or choose the Green Jalapeño or Chipotle Pepper Sauce varieties.
Several of the restaurant’s signature dishes incorporate TABASCO® as a key ingredient. For the Glazed Salmon, “We pan sear it and then put on a Steen’s syrup and TABASCO® glaze right before we put in the oven,” Chef Subra says. This produces a flavor he describes as a “sweet heat.”
“[TABASCO®] has a little more vinegar, so it works better with the glazed salmon,” he adds. Another menu item incorporating the sweet, hot flavor is the restaurant’s signature alligator dish, with a sauce made from original TABASCO® brand Pepper Sauce, brown sugar, soy sauce, and ginger.
While McIlhenny Company, the Avery Island, Louisiana-based maker of TABASCO ® products, regularly introduces new sauce varieties—and sends samples over for Subra’s approval—the chef’s favorite remains the original variety. “I was basically raised on TABASCO®—I’m a traditionalist,” he explains. —JM THAI ROAST SALMON WITH BABY BOK CHOY
Yield: 6 servings
Ingredients
Weight
Measure
Whole baby bok choy
12 ea.
Unsweetened coconut milk
14-oz. can
1 ea.
Lemon zest
1 Tbsp.
TABASCO® brand SWEET & Spicy Pepper Sauce
1/4 cup
Fresh lime juice
3 Tbsp.
Fish sauce
3 Tbsp.
Salmon fillets
6 oz.
6 ea.
Vegetable oil
2 Tbsp.
Method
Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes.
