From the Kitchen of Brett Broussard

1 tablespoon beef base
1/4 cup crushed tomatoes
1/2 cup red wine
2 cups water
1/4 teaspoon nutmeg
1/2 tablespoon thyme
1 bay leaf
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons roux
pinch salt

Combine all ingredients except roux and bring to a boil. Lower heat and simmer for 20 minutes. For the roux, add 3
tablespoons flour and 3 tablespoons butter to a seperate skillet. Cook for two minutes over medium heat and add the roux to the liquid and cook another 2-3 minutes.
You can then add blackberry jelly, cream, demi-glace, brandy, blue cheese, green peppercorn, mushrooms, or red wine vinegar. Great with venison and duck breasts!

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From the Kitchen of Brett Broussard

1 cup red wine
1 cup chicken stock
1/4 cup balsamic vinegar
1 tablespoon fresh thyme
1/4 cup shallot, chopped
1 tablespoon garlic, minced
1 tablespoon oil
2 tablespoons honey
4 tablespoons cold butter
1 tablespoon orange zest
1 teaspoon salt

Saute thyme, shallot, and garlic with oil over medium heat for 3 minutes. Add red wine and balsamic vinegar and reduce by half. Add stock and reduce by half again. Add honey, orange zest, and season to taste. Remove from heat and stir in cold butter.

Slice the skin of the duck in a crosshatch pattern, being careful not to cut the meat. Over medium high heat, place skin side down and cook for 1 minute. Reduce heat to medium and cook an additional 6 minutes. Turn and continue cooking for 4-5 minutes for medium to medium rare.

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From the Kitchen of Brett Broussard

1 potato
1 sweet potato
1 cup parmesan cheese
1 teaspoon salt
2 tablespoons olive oil
1 small onion
1 can rotel tomato
2 tablespoons parsley
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups spinach
1 clove garlic
1/2 cup ricotta cheese
1/2 cup mozzarella cheese

Using a mandolin, slice potatoes very thin and even. On
parchment paper, sprinkle 1/2 of the parmesan cheese and spread

out the potatoes evenly. Place the potatoes over the cheese so that each potato is overlapping the previous potato. Bake on 350 degrees for 30 minutes.

In a skillet, heat olive oil and caramelize the onions, about 15 minutes. Add tomatoes, parsley, paprika, garlic, salt, and pepper.
Fold in the wilted spinach and adjust seasoning. Remove from heat and fold in tthe he ricotta and mozzarella cheese.

Take one end of the potato sheet holding the parchment paper and begin rolling upward, making sure the ingredients are not coming out of the ends.

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From the Kitchen of Brett Broussard

4 pounds pork butt, cut 1" thick
2 tablespoons vegetable oil
1 cup onion, diced
3/4 cup bell pepper, diced
1/2 cup clelery, diced
1/3 cup white vinegar
1/4 cup yellow mustard
red pepper
garlic powder
salt and pepper
1/2 cup green onions, chopped
1/2 cup parsley

Season and marinate the pork with vinegar and yellow mustard overnight. Heat oil over medium high heat and brown the pork, along with the vegetables, continuing to add water or stock as the meat sticks to the bottom.
Repeat this process several times until the meat is nice and brown. Add enough water to make a gravy and cover, simmering over low heat for 2-3 hours or until the meat is tender.
Finish by adding green onions and parsley. Serve over rice or grits.

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From the Kitchen of Brett Broussard

1/2 tablespoon olive oil
1 clove garlic (minced)
1 tablespoon shallot (minced)
1 cup heavy cream
pinch fresh grated nutmeg
1/4 cup fresh grated parmesan cheese
salt and pepper

Heat the olive oil in a large pan over medium heat and sauté the garlic and shallots for approximately 1 minute. Add the cream, nutmeg, salt and pepper. Stir and bring to a boil and let the cream continue to simmer for 4-5 minutes. Add parmesan cheese and stir until cheese is melted. Remove from heat.