From the Kitchen of Brett Broussard

2 1/2 pounds beef short ribs
2 tablespoons ancho chili powder
2 tablespoons olive oil
1 tablespoon soy sauce
1 dried ancho
1 medium yellow onion
4 cloves garlic
6 tablespoons worch
6 tablespoons light brown sugar
1/4 cup kosher salt
1/2 gallon water

Season ribs with ancho chili powder and refrigerate for at least 6 hours. Add oil and brown ribs on all sides. Add soysauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, salt, and water. Bring to a simmer and transfer covered to the oven at 350 for 3 3 1/2 hours.

From the Kitchen of Brett Broussard
1 pound shrimp
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire Sauce
14 teaspoons Tabasco Sauce
1/2 teaspoon chopped garlic
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Wash and pat dry shrimp. Add the Manale spice mix (everything after the garlic), garlic,
Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white
wine. Stir together. Cook over high heat until shrimp are done, approximately 10 minutes.
Do not overcook shrimp. Serve the shrimp in a wide soup bowl, and have hard-crust
French bread on hand for dipping in the buttery, peppery sauce. Peel the shrimp and eat.

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.