From the Kitchen of Brett Broussard

1 9" deep dish frozen pie crust
1 tablespoon butter
1/2 cup thinly sliced shallots
4 large eggs
1 1/4 cups heavy cream
pinch of ground nutmeg
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup finely shredded Gruyere, packed
1 10 ounce package frozen chopped spinach, defrosted and wrung free of water

Preheat the oven to 400 degrees and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart).
Bake until fully cooked and lightly golden, 10-15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate). Don't worry if the crust cracks
while baking. Set aside and turn oven down to 325 degrees. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt and cayenne pepper. Place the cooked pie crust on a baking
sheet. Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Bake at 325 degrees for 50 to 55 minutes until the custard is
set and top is lightly golden. Serve hot or warm.

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

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.

From the Kitchen of Brett Broussard

3 small pig tongues (Kirk's U Need a Butcher) Can substiute beff tongue (Best StopScott)
2 tablespoons canola oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 tablespoons minced garlic
1/2 pound smoked sausage
2 cups chicken, beef, or pork stock

Season tongues, if they've not already been seasoned. Add oil to a heavy pot (Magnalite) over medium-high heat and brown tongues and sausage.

This is the key to a good gravy.

This process may take 10-15 minutes and if it starts to stick too much, slowly add a little water or stock to deglaze. Once thoroughly browned, remove meats and add vegetables.
Saute over medium heat for 3-5 minutes until softened. Add the stock, bring to a boil, and add back tongues and sausage. Simmer over low heat for 3-4 hours until tender. Serve over rice, potatoes, or grits