From the Kitchen of Brett Broussard
1 onion
1 bell pepper
1 can 16 ounce chili beans with liquid
1 can 15 ounce kidney beans with liquid
1 can 15 ounce corn with liquid
1 can 8 ounce tomato sauce
1 pound ground meat
1 cup water
1 can rotel tomatoes (mild)
1 can diced tomatoes
1 package taco seasoning mix
Sauté onions and bell pepper until clear in butter. Brown ground meat and mix all ingredients together and cook on low from 3-4 hours. Garnish with sour cream and cheese.
From the Kitchen of Brett Broussard
1 pound sweet potatoes (cubed)
1/2 cup purple onions (diced)
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
2 teaspoons fresh thyme
1 teaspoon cumin
3 cups chicken stock
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup heavy cream
Preheat oven to 450 degrees. Prepare the sweet potatoes. Place sweet potato cubes and onions in a large bowl. Sprinkle with salt, thyme, and cumin. Toss so all pieces are
well coated with olive oil and seasonings. Roast the sweet potatoes. Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or
until cooked through and nicely caramelized and browned around the edges. Remove from oven. While the sweet potatoes are roasting, heat chicken stock in a saucepan on
the stovetop until steamy. Blend the sweet potatoes. Place the cooked sweet potatoes and shallots in a pot and add heavy cream. Puree until smooth. Serve. Taste for seasoning, add more salt and pepper to taste.
From the Kitchen of Brett Broussard
5 cans tomato paste
3 quarts water
1 large can diced tomatoes
1 large onion, diced
2 tablespoons garlic, minced
1 tablespoon sugar
1 tablespoon oregano
2 tablespoons olive oil
Saute onion in olive oil over medium heat for 5-7 minutes. Add garlic and saute for an additional minute. Add tomato paste and continue cooking over medium high heat for 5
minutes. Add water, sugar, and oregano and simmer on low for 3-4 hours
From the Kitchen of Brett Broussard
2 tablespoons butter
1/3 cup shallots
1/3 cup sherry (Pedro Jimenez)
1 1/2 cups cream
1/2 cup parmesan cheese
1 teaspoon saffron
1 teaspoon lemon zest
Melt butter over medium heat. Add shallots and saute for 3-4 minutes. Add sherry and reduce by half or until syrup consistency. Add cream and saffron and continue to cook
and reduce for an additional 3-4 minutes. Turn off heat and add cheese and lemon zest.
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From the Kitchen of Brett Broussard
1 cup arborio rice
1/2 pound shrimp
1 bundle asparagus
2 tablespoons butter
2 tablespoons olive oil
1/2 cup onion or shallot
1 tablespoon garlic
3/4 cup white wine
3 cups seafood stock (or you can use chicken stock)
1 lemon
1 tablespoon parsley
salt and pepper
Season shimp and saute for 3 minutes a litte butter and olive oil. Set aside. Briefly blanche the asparagus, about 4 minutes, until slightly soft. Also set aside.
Melt remaining butter and olive oil and saute onions and garlic for 2 minutes over medium heat. Add the rice and continue stirring, toasting the rice for 2 minutes. Add the wine and stir until all of the wine has been absorbed.
Over medium heat, add one ladle of simmering stock at a time and continue to stir until all stock has been used and absorbed.
Should take about 30 minutes.
Add the zest of one lemon, seasonings, parsley and the asparagus and shimp.
You can finish with additional herbs (basil, thyme) and also a little cream.
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