From the Kitchen of Brett Broussard

3 cups heavy whipping cream
2 tablespoons coffee beans (whole or ground)
6 tablespoons sugar
1 the zest of one orange
2 teaspoons gelatin powder

Place cream, ground or whole coffee beans, sugar, and orange zest in a saucepan over medium heat. Bring to a simmer, turn off heat and let steep for 6-8 minutes. Add
powdered gelatin and whisk on low heat to warm the mixture and dissolve the gelatin. Do not let it simmer. Strain the mixture through a fine sieve, then pour into individual portions.

Cover with plastic and refrigerate until set, about one hour. Top with whipped cream.

Makes 1/3 cup portions

From the Kitchen of Brett Broussard

3 tablespoons olive oil
1 large fennel bulb
1 onion
3 large shallots
2 teaspoons salt
4 cloves garlic
3/4 teaspoon red pepper flakes
1/4 cup tomato paste
28 ounces diced tomatoes
1 1/2 cups white wine
5 cups seafood stock

Sauté fennel, onions, shallots, and salt for about 10 minutes. Add garlic and red pepper flakes and sauté 2 minutes. Add tomato paste, then diced tomatoes, wine, stock, and one bay leaf. Cover and simmer for about 30 minutes.

From the Kitchen of Brett Broussard

3 cups milk
2 small Vanilla Pudding
8 ounces Cool Whip
1 box graham crackers
1 cup sugar
1/3 cup cocoa powder
1/4 cup milk
1 stick butter
1 teaspoon vanilla

Mix Pudding with milk and fold in Cool Whip. Line dish with Graham Crackers, bottom and sides. Pour pudding over crackers and add another layer of graham crackers and repeat.

Heat sugar, cocoa powder, and milk for 1 minute. Remove from heat and add butter and vanilla.

From the Kitchen of Brett Broussard

2 cups Italian parsley
4 medium cloves garlic
1/4 cup oregano
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
fresh ground pepper
1 cup extra virgin olive oil

Blend all ingredients together slowly drizzling in olive oil

From the Kitchen of Brett Broussard

1 pound boneless skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1/4 cup fresh cilantro (chopped)
1 teaspoon salt
1/2 cup sour cream (Lime crema)
1 tablespoon lime zest

Add chicken to a Ziploc bag. In a small bowl, whisk together lime juice, oil, seasonings, and cilantro. Pour mixture over chicken and refrigerate for 2-4 hours. Remove from marinade and grill, about 5-6 minutes each side. Mix sour cream and lime zest. Slice chicken and serve in a corn or flour tortilla with lime crema, avocado, cilantro, and
chopped tomatoes.