From the Kitchen of Brett Broussard

8 shiitake mushrooms
2 teaspoons sherry
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon cornstarch
1 1/2 chicken breasts or thighs
5 tablespoons vegetable oil
1 teaspoon ginger
2 cloves garlic
2 green onions
8 ounces bamboo shoots, chopped
8 ounces waterchestnuts, chopped
2 small dried chilis (optional)
1 package Chinese cellophane noodles
Iceberg lettuce
2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil

Combine all ingredients to make the sauce (below Iceberg lettuce). In a seperate bowl, combine sherry, water, soy, cornstarch, salt, pepper, and chicken. Stir together until
chicken is well coated.

Heat a large skillet (wok) and add 3 tbsp. oil. Add the chicken mixture and fry for 3 minutes and remove.

Add 2 more tbsp. oil and add the ginger, garlic, green onion, and optional chilis. Cook quickly, about 1 minute. Add the mushrooms, bamboo shoots, and water chestnuts and
cook 2 minutes. Return chicken to the pan and add the sauce. Cook until the sauce thickens.

Add noodles to the lettuce wrap and roll with chicken mixture.

From the Kitchen of Brett Broussard

1 stick butter, softened
1/4 cup lemon juice
1/4 teaspoon chicken base
1/4 teaspoon white pepper

Melt butter very slowly over low heat. Remove from heat and whisk in lemon juice. Add chicken base and season with white pepper. Continue whisking making sure the sauce doesn't break. Add capers at the end. Great with fish!

From the Kitchen of Brett Broussard

2 lamb shanks
1 tablespoon olive oil
1 cup onions, diced
1 carrot, diced
1 stalk celery, diced
1 tablespoon garlic, chopped fine
1 tablespoon fresh rosemary
1/2 cup white wine
1 cup chicken stock
salt and pepper
16 ounces can whole tomatoes (San Marzano)

Season lamb shanks and brown over medium high heat. Remove shanks and add vegetables until soft. Add in garlica and rosemary and continue cooking over medium heat for one minute or until fragrant.

Deglaze the pot with white wine. Add stock, cover, and cook over low heat for 2 hours. Remove lamb and remove the meat from the bone. Add the tomatoes and the meat to the pot, cover and simmer for another 45 minutes.
Serve over pasta or gnocci. Top with parmesan cheese and add parsley for flavor and garnish.

From the Kitchen of Brett Broussard

3 pounds Boston Butt
2 pounds Richard's smoked sausage
2 1/2 pounds medium grain rice
2 bags seasoning blend of onions, celery, and bell pepper
1/4 cup garlic
2 cups celery
2 bunches green onions
Tony's
2 tablespoons chicken base
2 tablespoons kitchen bouquet
1/4 cup Tabasco sauce
1/2 cup vegetable oil
Water (1 1/2 times the rice)

Brown seasoned and marinated meat in oil for 30-45 minutes on MEDIUM heat. Throw in seasoning blend and celery and saute. Add garlic and sausage and cook for 10 minutes.
Add water and bring to a boil. While waiting for water to boil, add kitchen bouquet for desired color and hot sauce, base, and seasonings. You want to make it too salty for a
soup, but not overly salty. When it reaches your desired taste "your good".
Drop rice and turn down your fire to medium high and stir until rice begins to float. Drop fire to low and cover. Wait 7 minutes and stir to make sure nothing is sticking. Cover and stir again for 10 mintues. Cover and repeat for 10 minutes. Stir in green onions and cook for an additioanal 5 minutes.
Remember, for every 5lbs of meat you can feed 20 people. So for 100 people, you will need 20lbs of meat and 10lbs of rice. 75% pork 25/5 sausage.

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.