From the Kitchen of Brett Broussard

1/2 pound bacon, chopped
1 medium red onion, chopped
3 ribs celery, chopped
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups whole milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup warm ale

Cook bacon until lightly browned. Add onion, celery, and butter and saute until the onions have softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil.

Reduce heat to simmer and cook for 15 minutes. Add milk and continue to cook over low heat for another 15 minutes (Do not boil after adding milk). Remove from heat and add cheese, Tabasco, Worcestershire, salt and pepper to taste, and warm ale.

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

1 pie crust
3/4 cup sugar
1 1/2 cups dark corn syrup
1/2 teaspoon kosher salt
1 1/2 teaspoons flour
3 large eggs
1 1/2 teaspoons vanilla
2 tablespoons bourbon
1 1/2 tablespoons melted butter
1 1/3 cups pecans

Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.

Bake for 1 hour and 15 minutes at 350 degress. Remove and let pie rest for 2 to 3 hours to set

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.

From the Kitchen of Brett Broussard
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons dark brown sugar
1 teaspoon yellow mustard
1 tablespoon steen's syrup
1 teaspoon salt
1/2 teaspoon crushed red pepper
Mix everything together to incorporate.