2 teaspoons vegetable oil
3/4 pound ground pork
salt and pepper to taste
1 teaspoon minced garlic
1 teaspoon minced ginger
3 cups coleslaw mix
1 teaspoon Chinese Five spice
1 teaspoon red pepper flakes
1 tablespoon sriracha
1/4 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
12 egg roll wrappers
1 egg, beaten
oil for frying

Heat the 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook, breaking up the pork with a spatula,
until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds. Stir in the coleslaw mix and green onions. Add the Chinese five spice, red
pepper flakes and sriracha. Cook until cabbage is wilted, about 3-4 minutes. Stir in the soy sauce and sesame oil, then remove from heat. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go. Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

From the Kitchen of Brett Broussard

1 medium cauliflower
1 egg
2 cups mozzarella cheese or Italian Blend
1 teaspoon salt
1 tablespoon Italian spices
1 cup pizza sauce
turkey pepperoni
other toppings

To make the crust, put the cauliflower in a food processor and pulse until a rice like texture is achieved. Spread out and place on a baking sheet, baking for 5 to 7 minutes at 425. Let cool slighty and place the cauliflower in a kitchen towel. Here's the Secret…..twist the towel and squeeze as as much moisture as you can. You want a nice, dry crust.
Place the cauliflower in a mixing bowl and mix well with your hands incorporating the egg, 1 cup of the cheese, salt, and Italian seasonings. Lay out onto a greased baking sheet and form your preferred shape, making the edges a little higher to form the "crust".

Place in th oven at 425 degrees for 20 - 25 minutes. Remove and top with pizza sauce, remainging one cup of cheese, turkey pepperoni, and whatever pizza toppings you like.
Bake for an additional 5-10 minutes until the cheese is nicely melted.

From the Kitchen of Brett Broussard

2 cups vegetable stock
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 medium sized butternut squash (about three cups), peeled, seeded, and cut into 1/2 inch pieces
1 cup full-fat coconut milk
1 tablespoon salt
1 teaspoon black or white pepper
pinch freshly grated nutmeg
green onions

Heat a couple of tablespoons of the stock over medium-high heat. Add the onion and sauté for about 5 minutes, stirring frequently. Add the garlic and ginger and continue to sauté for an additional minute. Add the curry powder and stir well. Add in the broth and the butternut squash. Bring to a boil, cook uncovered, over medium heat until the squash is tender, about 10 minutes.

Add the coconut milk and seasoning and place everything in a blender or use an emulation blender to blend until smooth.

Thin soup with more broth if needed and adjust seasonings to taste. Top with green onions.

From the Kitchen of Brett Broussard

4 cups cubed stale bread
8 eggs
1 1/2 cups whipping cream
2 cups whole milk
2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt

Pour cubed bread into a buttered casserole dish or 13x9 baking pan. Whisk eggs in a large bowl to blend. Add milks, sugar, spices, and extracts. Whisk to mix well. Pour egg
mixture over bread. Cover and refrigerate 2 hours or overnight. Bake in a 350 degree over for 1 hour or until puffy and golden brown. Cool slightly. Pour praline sauce over warm pudding. Serve warm. If your bread is not dry/stale, cut into cubes and leave out uncovered for several hours or dry it in the oven at low heat (175 degrees) for about 15-20 minutes.

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.