From the Kitchen of Brett Broussard

Terrine de Foies de Volaille
1 pound fresh chicken livers
1 cup milk
1 stick butter
1 cup onion, chopped
2 teaspoons garlic, minced
2 tablespoons green peppercorns
2 bay leaves
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/4 cup Cognac or brandy
parsley, chopped

Soak chicken livers in milk for 2 hours (DRAIN WELL)
Melt 4 tbsp. butter and saute onions (3 min). Add garlic, then chicken livers and 1 tbsp. peppercorns, bay leaves, thyme, salt
and pepper. Cook for about 5 minutes. Add Cognac.
Remove from head and let cool slightly. Discard bay leaves.
Puree the mixture in a food processor. Add the remaining butter in pieces and pulse to blend. Fold in remaining peppercors and adjust seasoning.
Refrigerate till firm, about 6 hours.

From the Kitchen of Brett Broussard

1 head cauliflower
3/4 cup heavy cream
3/4 stick butter
salt and cayenne

In a large boiling pot, salt water and cook cauliflower until tender, about 7 minutes (cut into smaller flowettes). Spread on a baking sheet and bake at 325 for about 5 minutes to dry out.
Combine butter and cream in a saucepan and heat until butter is melted. Blend mixture and season.

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.