Chef Jason Santos’ new cookbook inspired by Big Easy

While Boston isn’t known for its Southern cuisine, chef Jason Santos has helped us fall in love with it. The executive chef and owner of Buttermilk & Bourbon in the Back Bay (160 Commonwealth Ave.) has his first cookbook, aptly titled “Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair,” hitting shelves March 26. 

It pays homage to his restaurant by showcasing recipes inspired by the exciting flavors and culture of New Orleans, including a few straight from the menu. 

Inspired by a trip to New Orleans, Santos opened the restaurant Buttermilk & Bourbon to share soulful Southern dishes with Boston. “Boston didn’t have a lot of Southern dining options and after my first trip to New Orleans, I knew I wanted to open a Louisiana-style restaurant.” Santos is clearly passionate about Southern food and the whole culture around it. “The level of hospitality and unbelievable dishes is what we strive to deliver at Buttermilk & Bourbon every day and the cookbook is an extension of that.” He said his new cookbook is an opportunity to share his passion for Southern cuisine with the home cook. 

The cookbook has over 180 pages of recipes and will be available at Amazon, Barnes & Noble, and other retailers. 

Here’s a sneak peek at one of chef Santos’ favorite recipes from “Buttermilk & Bourbon: New Orleans Recipes with a Modern Flair”:

Deviled Eggs Toast 

• 10 eggs 
• 1 t. salt 
• 1 t. white vinegar 
• 1 T. Dijon mustard 
• 2 T. mayonnaise 
• 1 T. lemon juice 
• ½ t. hot sauce 
• ½ t. Worcestershire sauce 
• Pinch of cayenne 
• Salt and pepper to toast 
• 4 slices grilled or toasted focaccia 
• 4 T. chargrilled butter (recipe follows) 
• 4 slices very thinly sliced country ham or prosciutto 
• ¼ c. hot cherry peppers 
• ½ c. fresh mixed herb leaves/pieces (parsley, dill, chives, chervil) 
• 2 radishes shaved thin 
• 1 t. neutral vinaigrette (recipe follows)

Place the eggs in a heavy pot, cover with water by an inch then add 1 teaspoon kosher salt and 1 teaspoon white vinegar, and bring to a boil for 10 minutes. Meanwhile, prepare an ice bath by filling a bowl with ice water to cool the eggs completely. Gently crack the eggs by rolling them against a counter. Peel the eggs carefully, then dice them and set aside. Whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire, pinch of cayenne, and season. Mix with eggs and set aside. Mix together cherry peppers, herbs, radishes, and vinaigrette. To plate, place warm focaccia on the plate and liberally smear it with chargrilled butter. Top with sliced ham, then egg mix and garnish with hot pepper salad. Serve immediately. Serves 4. 

Chargrilled Butter

• 1 c. unsalted butter 
• 2 T. extra virgin olive oil 
• 1 ½ t. Worcestershire sauce 
• 1 ½ t. lemon juice 
• 1 ½ t. white wine 
• 1 ½ t. white pepper
• 1 ½ t. black pepper 
• 1 ½ t. onion 
• 1 ½ t. garlic 
• 1 ½ t. Italian seasoning 
• ¼ t. liquid smoke 
• ½ t. salt

Place all ingredients in a stand mixer with a whip attachment. Whip until light and airy. Essentially this is a compound butter. 

Neutral Vinaigrette Recipe

• ½ c. white wine vinegar 
• 1 T. Dijon mustard 
• 1 c. extra virgin olive oil 
• 1 c. blended oil Salt and pepper to taste 

Mix the white wine vinegar and Dijon mustard together. Then slowly whisk in both oils to emulsify. Season with salt and pepper.