From the Kitchen of Brett Broussard

1 pound boneless skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1/4 cup fresh cilantro (chopped)
1 teaspoon salt
1/2 cup sour cream (Lime crema)
1 tablespoon lime zest

Add chicken to a Ziploc bag. In a small bowl, whisk together lime juice, oil, seasonings, and cilantro. Pour mixture over chicken and refrigerate for 2-4 hours. Remove from marinade and grill, about 5-6 minutes each side. Mix sour cream and lime zest. Slice chicken and serve in a corn or flour tortilla with lime crema, avocado, cilantro, and
chopped tomatoes.

From the Kitchen of Brett Broussard

1 1/2 pounds tri-tip or ground meat
1 pound thick ground chuck
1/2 pound Jimmy Dean pork sausage
1 large onion
8 ounces Tomato Sauce (El Pato)
5 ounces spicy V-8® vegetable juice
1 Can Mild green chilis
3 cups beef broth
SPICE ONE
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon chicken base
1 tablespoon Sweet Paprika
1 tablespoon Mexene Chili powder
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon salt

1 package Goya spice
SPICE TWO
1 tablespoon Mexene Chili Powder
1 tablespoon Gebhart's Mild Chili powder (Hatch)
2 tablespoons Light Chili powder (Cowtown)
1/2 teaspoon salt
1 tablespoon cumin
1/4 teaspoon white pepper
SPICE THREE
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon cayenne
3/4 tablespoon Light chili powder (El Guapo)
1 tablespoon cumin

Brown meat and drain the grease. Slowly boil meat in beef broth, tomato sauce, and V-8.

Add SPICE ONE and simmer for 1 hour and 45 minutes. Add SPICE TWO and simmer for 45 minutes. Add SPICE THREE and simmer for an additional 20 minutes. In the last 5
minutes adjust seasoning to taste.

From the Kitchen of Brett Broussard

1 Whole Chicken Cut up
1 Large Onion Quartered
2 Carrots Chopped
2 Ribs of Celery Chopped
1 Leek White part only - cut lengthwise
5 Sprigs of Thyme
1 Bay Leaf
10 Peppercorns
3 Cloves of Garlic
1 Gallon of Water or Stock

Combine everything with cold water and bring to a gentle simmer. Make sure the heat stays low and maintains a simmer. Simmer for 2 to 2.5 hours. Strain with a fine mesh
strainer. Let cool and refrigerate immediately. Skim the fat off the top and store in the refrigerator. Will keep 3-4 days in fridge or up to 3 months in the freezer.

From the Kitchen of Brett Broussard

1 whole chicken cut up
1/2 cup white wine
3/4 cup olive oil
1 tablespoon salt
1 tablespoon black pepper
8 cloves garlic
1 tablespoon rosemary
1 tablespoon oregano

Season chicken and mix with white wine. Transfer chicken to a plate reserving wine. Add olive oil to a pot and brown chicken, about 25 minutes.
Add garlic, rosemary, oregano and saute for a couple of minutes. Add wine and simmer for 10-15 minutes.

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.