From the Kitchen of Brett Broussard

From the Kitchen of Brett Broussard
1/4 cup honey
3/4 cup orange juice
3/4 cup duck stock
1 tablespoon lemon juice
1 teaspoon orange zest
1 tablespoon butter

Put orange juice and honey into a medium saucepan, bring to a simmer over medium heat, and reduce until the orange juice and honey reach ait syrup consistency. Increase heat,
looking for large bubbles around the edge of the pot. Be careful not to let caramelize or burn.

Slowly add stock, swirl and mix, and return to a simmer, cooking until the sauce is reduced to the desired thickness. Season with salt and pepper and add in zest and adjust to taste with lemon juice. To finish, remove from heat and stir in cold butter.

From the Kitchen of Brett Broussard

1 Whole Chicken Cut up
1 Large Onion Quartered
2 Carrots Chopped
2 Ribs of Celery Chopped
1 Leek White part only - cut lengthwise
5 Sprigs of Thyme
1 Bay Leaf
10 Peppercorns
3 Cloves of Garlic
1 Gallon of Water or Stock

Combine everything with cold water and bring to a gentle simmer. Make sure the heat stays low and maintains a simmer. Simmer for 2 to 2.5 hours. Strain with a fine mesh
strainer. Let cool and refrigerate immediately. Skim the fat off the top and store in the refrigerator. Will keep 3-4 days in fridge or up to 3 months in the freezer.

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

1/2 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 cup apple cider vinegar
1 cup ketchup
3 tablespoons dark brown sugar
1 teaspoon yellow mustard
1 tablespoon steen's syrup
1 teaspoon salt
1/2 teaspoon crushed red pepper
Mix everything together to incorporate.