1/2 cup softened unsalted butter
2 tablespoons finely chopped garlic
1 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
18 large oysters, freshly shucked on the half shell
1 ounce grated Parmesan cheese
1 ounce grated Pecorino Romano cheese
2 teaspoons finely chopped parsley
1 tablespoon green onions
Pinch of red chili flakes

Heat a gas or charcoal grill to high heat. In a small saucepan gently melt 1/2 cup of unsalted butter with 2 tablespoons finely chopped garlic, I teaspoon freshly ground black
pepper, and 1 pinch of dried oregano.

Reserve in a small bowl. Place 18 large oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right the grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. In a small bowl, mix together 1 ounce grated Parmesan cheese and 1 ounce of grated Romano cheese.

Top the oysters with the cheese mix and 2 teaspoons of finely chopped parsley. Serve on the
shells immediately

From the Kitchen of Brett Broussard

2 1/2 pounds beef short ribs
2 tablespoons ancho chili powder
2 tablespoons olive oil
1 tablespoon soy sauce
1 dried ancho
1 medium yellow onion
4 cloves garlic
6 tablespoons worch
6 tablespoons light brown sugar
1/4 cup kosher salt
1/2 gallon water

Season ribs with ancho chili powder and refrigerate for at least 6 hours. Add oil and brown ribs on all sides. Add soysauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, salt, and water. Bring to a simmer and transfer covered to the oven at 350 for 3 3 1/2 hours.

From the Kitchen of Brett Broussard
1 pound shrimp
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire Sauce
14 teaspoons Tabasco Sauce
1/2 teaspoon chopped garlic
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Wash and pat dry shrimp. Add the Manale spice mix (everything after the garlic), garlic,
Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white
wine. Stir together. Cook over high heat until shrimp are done, approximately 10 minutes.
Do not overcook shrimp. Serve the shrimp in a wide soup bowl, and have hard-crust
French bread on hand for dipping in the buttery, peppery sauce. Peel the shrimp and eat.