From the Kitchen of Brett Broussard

1 medium cauliflower
1 egg
2 cups mozzarella cheese or Italian Blend
1 teaspoon salt
1 tablespoon Italian spices
1 cup pizza sauce
turkey pepperoni
other toppings

To make the crust, put the cauliflower in a food processor and pulse until a rice like texture is achieved. Spread out and place on a baking sheet, baking for 5 to 7 minutes at 425. Let cool slighty and place the cauliflower in a kitchen towel. Here's the Secret…..twist the towel and squeeze as as much moisture as you can. You want a nice, dry crust.
Place the cauliflower in a mixing bowl and mix well with your hands incorporating the egg, 1 cup of the cheese, salt, and Italian seasonings. Lay out onto a greased baking sheet and form your preferred shape, making the edges a little higher to form the "crust".

Place in th oven at 425 degrees for 20 - 25 minutes. Remove and top with pizza sauce, remainging one cup of cheese, turkey pepperoni, and whatever pizza toppings you like.
Bake for an additional 5-10 minutes until the cheese is nicely melted.

From the Kitchen of Brett Broussard

1/2 medium onion, finely chopped
4 ounces pancetta or bacon
1/2 cup cream
4 eggs
1/4 cup pecorino
1 pound spaghetti #5 Barilla
4 tablespoons freshly ground pepper

Sauté onion and pancetta for about 8-10 minutes. Add cream and cook for 1 minute.
Separate eggs, being careful to keep yolks whole. Cook spaghetti and drain well. Put hot pasta into pan and toss over medium-high heat. Add 1/4 cup pecorino and stir through.
Remove from heat and vigorously stir in egg whites. Top with a yolk. Sprinkle with cheese and pepper.

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

2 cups vegetable stock
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 medium sized butternut squash (about three cups), peeled, seeded, and cut into 1/2 inch pieces
1 cup full-fat coconut milk
1 tablespoon salt
1 teaspoon black or white pepper
pinch freshly grated nutmeg
green onions

Heat a couple of tablespoons of the stock over medium-high heat. Add the onion and sauté for about 5 minutes, stirring frequently. Add the garlic and ginger and continue to sauté for an additional minute. Add the curry powder and stir well. Add in the broth and the butternut squash. Bring to a boil, cook uncovered, over medium heat until the squash is tender, about 10 minutes.

Add the coconut milk and seasoning and place everything in a blender or use an emulation blender to blend until smooth.

Thin soup with more broth if needed and adjust seasonings to taste. Top with green onions.

From the Kitchen of Brett Broussard

2 1/2 pounds beef short ribs
2 tablespoons ancho chili powder
2 tablespoons olive oil
1 tablespoon soy sauce
1 dried ancho
1 medium yellow onion
4 cloves garlic
6 tablespoons worch
6 tablespoons light brown sugar
1/4 cup kosher salt
1/2 gallon water

Season ribs with ancho chili powder and refrigerate for at least 6 hours. Add oil and brown ribs on all sides. Add soysauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, salt, and water. Bring to a simmer and transfer covered to the oven at 350 for 3 3 1/2 hours.