From the Kitchen of Brett Broussard

1 cup whole milk ricotta cheese
10 ounces spinach (cleaned and trimmed)
1 large egg yolk
1 cup grated Parmesan cheese
1/2 teaspoon fresh grated nutmeg
1 zest of one lemon
freshly ground black pepper, to taste
salt to taste

Gather all of the ingredients. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5-10 minutes as you continue with the prep. Boil a large saucepan of salted water. Plunge the spinach in to blanch it, then remove it 30 seconds later. Drain and cool the spinach under cold running water to stop the cooking. Finely chop the drained spinach. In a medium bowl, combine the chopped spinach with ricotta cheese, egg yolk, Parmesan cheese, lemon zest, and nutmeg. Season with salt and pepper to taste.

Yield: 2 1/2 cups

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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

8 ounces oysters (12-medium sized)
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon Cajun seasoning
1 cup buttermilk
oil for frying
1/2 jar Cajun Power Red Pepper Jelly
2 tablespoons smoked applewood bacon
2 tablespoons blue cheese crumbles
1 green onion, sliced diagonally

Drain oysters and soak in buttermilk. Mix corn meal, flour and Cajun seasoning. Heat oil between 350 -375. Remove oysters from buttermilk, dregde in cornmeal and flour and fry until golden brown.

Meanwhile, chop bacon and fry until crisp. Heat Pepper Jelly over medium heat until it becomes soupy. Add a little water to thin out for consistency.

In a bowl, coat oysters with Pepper Jelly. Arrange on a plate and top with bacon, blue cheese, and sliced green onions

From the Kitchen of Brett Broussard

1 sweet onion
1 purple onion
1 leek
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
goat cheese
green onions

Slice onions and mix with oil and vinegar. Roast in a 400 degree oven for 30 minutes until cooked. Remove from the oven and lay the puff pastry over the onions, tucking in the
sides to form the crust. Bake for 15-20 minutes until the puff pastry is golden brown

Flip over onto a baking sheet and top with goat cheese and green onions.