From the Kitchen of Brett Broussard

Terrine de Foies de Volaille
1 pound fresh chicken livers
1 cup milk
1 stick butter
1 cup onion, chopped
2 teaspoons garlic, minced
2 tablespoons green peppercorns
2 bay leaves
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/4 cup Cognac or brandy
parsley, chopped

Soak chicken livers in milk for 2 hours (DRAIN WELL)
Melt 4 tbsp. butter and saute onions (3 min). Add garlic, then chicken livers and 1 tbsp. peppercorns, bay leaves, thyme, salt
and pepper. Cook for about 5 minutes. Add Cognac.
Remove from head and let cool slightly. Discard bay leaves.
Puree the mixture in a food processor. Add the remaining butter in pieces and pulse to blend. Fold in remaining peppercors and adjust seasoning.
Refrigerate till firm, about 6 hours.

From the Kitchen of Brett Broussard

2 cups FRESH white fish (sac a lait, bass, speckled trout,
flounder)
2 cups Pico (or fresh chopped tomatoes seeded and diced)
1/2 cup avocado
1/2 cup pineapple (and some ot the juice)
1/4 cup purple onion
1/4 cup cilantro
2 tablespoons fresh jalapenos (seeded and chopped)
juice of two lemons
juice of two limes
1 tablespoon salt

Mix everything together and fold in chopped fish.
Keep ice cold, use only fresh fish, remove bloodline, marinate for at least 30 minutes.

From the Kitchen of Brett Broussard

2 egg yolks
2 tablespoons Dijon mustard
1/2 can anchovy fillets
2 tablespoons garlic
4 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 cups salad oil
1 cup Parmesan or Romano Cheese

Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce into a blender and blend well. Drizzle in salad oil slowly until it is fully
incorporated.

If the dressing gets too thick, add warm water. Add the cheese and fold into Romaine lettuce and top with the croutons.

From the Kitchen of Brett Broussard
2 1/2 cups shredded green cabbage, packed
1 cup shredded red cabbage, packed
1 cup fresh pineapple, diced
1/2 cup grated carrots, packed
2 green onions, sliced
1/4 cup cilantro, minced
1 1/2 tablespoons fresh ginger, grated
1 tablespoon olive oil
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1 lime, juiced
salt to taste
1 teaspoon black sesame seeds
Combine cabbages, carrots, pineapple, green onions and cilantro in a large bowl and set
aside. Add ginger, olive oil, vinegar, soy sauce, honey, sesame oil and lime juice to a
mason jar, shake well to combine, and pour over slaw. Stir to combine. Season with salt to
taste. Cover and refrigerate at least 30 minutes before eating. Garnish with black sesame
seeds.