From the Kitchen of Brett Broussard
6 tablespoons extra virgin olive oil
1/2 cup chopped onions
1 tablespoon garlic
1 teaspoon fresh rosemary
1 cup veal
1/2 cup ground pork
2 tablespoons dried mushrooms (porchini)
2 tablespoons reserved mushroom juice
3/4 cup veal stock
1/4 cup marinara sauce
1/3 cup white wine
1 tablespoon parsley
1/3 cup parmesan cheese

Sauté onions for 2 minutes in olive oil. Add garlic and rosemary. Add the veal and pork, cook 2 minutes and season with salt and pepper. Add the mushrooms and continue to cook 4 minutes, evaporating the liquid and caramelizing the meat. Add the porcini juice and cook 1 minute. Add the stock and cook an additional 2 minutes. Add the marinara and the wine, reduce the heat and simmer 3-4 minutes. Stir in the parsley. Toss 2 tablespoons of Parmesan cheese into the sauce to help it bind. Top with the remaining Parmesan cheese.

From the Kitchen of Brett Broussard
6 tablespoons extra virgin olive oil
1/2 cup chopped onions
1 tablespoon garlic
1 teaspoon fresh rosemary
1 cup veal
1/2 cup ground pork
2 tablespoons dried mushrooms (porchini)
2 tablespoons reserved mushroom juice
3/4 cup veal stock
1/4 cup marinara sauce
1/3 cup white wine
1 tablespoon parsley
1/3 cup parmesan cheese

Sauté onions in olive oil for 2 minutes. Add garlic and rosemary. Add the veal and pork, cook 2 minutes and season with salt and pepper. Add the mushrooms and continue to cook 4 minutes, evaporating the liquid and caramelizing the meat. Add the porcini juice and cook 1 minute. Add the stock and cook an additional 2 minutes. Add the marinara and the wine, reduce the heat and simmer 3-4 minutes. Stir in the parsley. Toss 2 tablespoons of Parmesan cheese into the sauce to help it bind. Top with the remaining parmesan cheese

From the Kitchen of Brett Broussard
1/4 cup butter (1/2 stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambe' pan or skillet. Place the pan over
low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the
sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the
banana sections soften and begin to brown, carefully add the rum. Continue to cook the
sauce until the rum is hot, then top the pan slightly to ignite the rum, or ignite with a long
match. When the flames subside, lift the bananas out of the pan and place four pieces
over each portion of ice cream. Generously spoon warm sauce over the top of the ice
cream and serve immediately.

Apple Strudel | Servings: 3
From the Kitchen of Brett Broussard
5 granny Smith apples
1/2 lemon - juiced
1/2 large can sliced pineapple, drained
1/2 cup sugar
pinch salt
1/2 cup nuts, finely chopped
1 stick unsalted butter
2 tablespoons vegetable oil
1/2 pound phyllo dough
2 tablespoons cinnamon
2 tablespoons brown sugar
1/2 cup breadcrumbs

Layer individual phyllo (5 sheets) by brushing butter and evenly spreading mixture of cinnamon, brown sugar, and breadcrumbs. Bake at 350 for 35 minutes, buttering every 10 minutes