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 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 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 quarts chicken stock
2 bunches asparagus
1 cup heavy cream
white pepper
salt
Remove the firm end pieces of the asparagus. I usually add this to the chicken stock with garlic and other veggies and simmer to create a flavorful vegetable chicken stock. and
season to taste. Simmer for one hour and strain. Roast one bunch of asparagus in the oven for about 20 minutes on 350.
Rough cut the other bunch of asparagus, removing the tips and setting aside. Reheat the stock and add the cut-up asparagus and cook until tender. Add the roasted asparagus and then puree with an immersion blender or add to a regular blender. Add the asparagus tips, heavy cream, and adjust seasonings and simmer for about 10-15
minutes.
You can add grilled chicken, shrimp, crabmeat, smoked sausage, etc.

From the Kitchen of Brett Broussard
4 tablespoons unsalted butter
1 1/2 pounds alligator or turtle meat
8 cloves garlic (minced)
2 medium onions (chopped fine)
4 stalks celery (chopped fine)
2 medium green peppers (chopped fine)
1 1/2 tablespoons kosher salt, plus to taste
1 teaspoon freshly ground black pepper
2 medium Creole tomatoes, seeded and chopped fine
3/4 cup all-purpose flour
3 quarts beef stock
1 cup Worcestershire sauce
2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
2 tablespoons finely chopped Italian (flat-leaf) parsley leaves
2 tablespoons finely chopped fresh thyme leaves
5 large eggs, hard-boiled, chopped fine
6 ounces fresh spinach, washed, stemmed and leaves sliced fine
3 zest from three lemons, chopped fine

Over medium-high heat, melt the butter in a heavy 7-quart saucepan. Add the turtle meat and garlic. Cook until the meat is no longer pink, about five minutes, stirring occasionally.
Stir in the onions, celery, sweet peppers, kosher salt and pepper. Cook until the vegetables start to become translucent, about 10 minutes. Add the tomatoes and cook about five minutes, stirring often so the bottom of the pan does not scorch. Reduce the heat to medium. Dust the vegetables with the flour and cook five minutes, stirring constantly and scraping the pan bottom constantly to prevent dough balls from forming in the soup. Stir in the Worcestershire, pepper sauce, parsley, and thyme. Simmer 30 minutes. Add the eggs, spinach, lemon zest, lemon juice and sherry. Continue simmering 10 minutes more.