2 teaspoons vegetable oil
3/4 pound ground pork
salt and pepper to taste
1 teaspoon minced garlic
1 teaspoon minced ginger
3 cups coleslaw mix
1 teaspoon Chinese Five spice
1 teaspoon red pepper flakes
1 tablespoon sriracha
1/4 cup sliced green onions
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
12 egg roll wrappers
1 egg, beaten
oil for frying

Heat the 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the ground pork and season with salt and pepper. Cook, breaking up the pork with a spatula,
until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds. Stir in the coleslaw mix and green onions. Add the Chinese five spice, red
pepper flakes and sriracha. Cook until cabbage is wilted, about 3-4 minutes. Stir in the soy sauce and sesame oil, then remove from heat. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go. Pour 2-3 inches of oil into a deep pot. Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

1/2 cup softened unsalted butter
2 tablespoons finely chopped garlic
1 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
18 large oysters, freshly shucked on the half shell
1 ounce grated Parmesan cheese
1 ounce grated Pecorino Romano cheese
2 teaspoons finely chopped parsley
1 tablespoon green onions
Pinch of red chili flakes

Heat a gas or charcoal grill to high heat. In a small saucepan gently melt 1/2 cup of unsalted butter with 2 tablespoons finely chopped garlic, I teaspoon freshly ground black
pepper, and 1 pinch of dried oregano.

Reserve in a small bowl. Place 18 large oysters on the half shell right over the hottest part of the grill. The oyster shouldn't be cut loose from the shell as they can slip and fall right the grill. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. In a small bowl, mix together 1 ounce grated Parmesan cheese and 1 ounce of grated Romano cheese.

Top the oysters with the cheese mix and 2 teaspoons of finely chopped parsley. Serve on the
shells immediately

From the Kitchen of Brett Broussard

2 cups FRESH white fish (sac a lait, bass, speckled trout,
flounder)
2 cups Pico (or fresh chopped tomatoes seeded and diced)
1/2 cup avocado
1/2 cup pineapple (and some ot the juice)
1/4 cup purple onion
1/4 cup cilantro
2 tablespoons fresh jalapenos (seeded and chopped)
juice of two lemons
juice of two limes
1 tablespoon salt

Mix everything together and fold in chopped fish.
Keep ice cold, use only fresh fish, remove bloodline, marinate for at least 30 minutes.

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
1/2 pound shrimp
1/3 cup garlic chili sauce or sambal
1/3 cup sweet chili sauce ("Taste of Asia")
1/3 cup mayonnaise
Mix all ingredients together and stir in fried shrimp to coat. Keep mixing a new batch of
sauce for each batch of fried shrimp.