Except for occasional help from his on again, off again girlfriend Shirley, Bertram Picou relies mostly on himself to manage his French Quarter bar. Every now and then, he grows tired of tourists and locals, and shuts the doors for some R and R, usually cooking something just for himself. Sometimes, his friend Wyatt Thomas becomes the lucky recipient of his cooking prowess.
Bertram might lug his charcoal grill upstairs to Wyatt’s room, grilling on the balcony overlooking Chartres as they listen to the sounds of boats on the river, and cacophony on Bourbon Street. When Wyatt gets very lucky, Bertram, drinking shots of Cuervo as he cooks, will grill up his Andouille Fired Oysters, topping them with his spicy tomato sauce.
Here’s the recipe for Bertram’s own spicy tomato sauce. It’s a great sweet and sour sauce that goes perfectly with broiled and baked fish, and, oh yes, Andouille Fired Oysters. Stay tuned for Bertram’s Andouille Fired Oyster recipe. Meantime, here’s the recipe for his spicy tomato sauce.
Bertram’s Spicy Tomato Sauce
· 1 onion, thinly sliced
· 2 Tbs. butter
· 2 tomatoes, fresh, finely chopped
· 2 lemons, juiced
· 1 ½ Tbs. sugar
· ½ tsp. mustard, dry
· salt, to taste
Sauté onion in butter and then stir in tomatoes. Add lemon juice, salt, and mustard, and then simmer for a few minutes.
Check out more of Bertram and Wyatt in the French Quarter mysteries Big Easy, City of Spirits, and Primal Creatures.