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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Kick Ass Cajun Steak with Italian Scallion Tomato Sauce!

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Kick Ass Cajun delivers a great tasting Cajun seasoning that is balanced with an east to swallow heat!

Try using our Italian Scallion spice blend and Kick Ass Cajun rub in the following recipe for a very unique blend of flavors!

Italian Scallion Tomato Sauce

1/4 cup cooking oil

3 ¼ cups sliced button mushrooms

1-¼ cups diced onions

2 tbsp. Italian Scallion

2 bay leaves

2 tbsp. minced garlic

1/4 cup all-purpose flour

1 cup water

2-3 tbsp. tomato paste

1/4 cup red wine

2 x 28 oz tins diced tomatoes

1 bunch flat leaf parsley, coarsely chopped

1 1/2 cups green onions, cut into 1 inch pieces.


Over medium-high heat, saute all the above items in the cooking oil. Add ¼ cup of flour to form roux. Next stir in water,  tomato paste,  red wine and  diced tomatoes. Let simmer for 20-30 minutes then remove from heat and allow to cool. Stir in  chopped parsley and  green onions. Serve hot over pasta.


If you really want to spice up this sauce and make a meaty feast we recommend adding a grilled Kick Ass Cajun Steak to it by simply doing the following…


Kick Ass Cajun Steak: Dredge sirloin in Cajun seasoning and grill to specified temperature, place 6-8 oz of tomato sauce in pan and gently heat, adding a handful of linguine and heating through, Present pasta in bowl, place steak, fanned out atop of the pasta, with chopped green onions and fresh Parmesan.


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Chef Brian for Hire
The Spice Co.