From the Kitchen of Brett Broussard

1 1/2 pounds tri-tip or ground meat
1 pound thick ground chuck
1/2 pound Jimmy Dean pork sausage
1 large onion
8 ounces Tomato Sauce (El Pato)
5 ounces spicy V-8® vegetable juice
1 Can Mild green chilis
3 cups beef broth
SPICE ONE
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon chicken base
1 tablespoon Sweet Paprika
1 tablespoon Mexene Chili powder
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon salt

1 package Goya spice
SPICE TWO
1 tablespoon Mexene Chili Powder
1 tablespoon Gebhart's Mild Chili powder (Hatch)
2 tablespoons Light Chili powder (Cowtown)
1/2 teaspoon salt
1 tablespoon cumin
1/4 teaspoon white pepper
SPICE THREE
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon cayenne
3/4 tablespoon Light chili powder (El Guapo)
1 tablespoon cumin

Brown meat and drain the grease. Slowly boil meat in beef broth, tomato sauce, and V-8.

Add SPICE ONE and simmer for 1 hour and 45 minutes. Add SPICE TWO and simmer for 45 minutes. Add SPICE THREE and simmer for an additional 20 minutes. In the last 5
minutes adjust seasoning to taste.

From the Kitchen of Brett Broussard

1 whole chicken cut up
1/2 cup white wine
3/4 cup olive oil
1 tablespoon salt
1 tablespoon black pepper
8 cloves garlic
1 tablespoon rosemary
1 tablespoon oregano

Season chicken and mix with white wine. Transfer chicken to a plate reserving wine. Add olive oil to a pot and brown chicken, about 25 minutes.
Add garlic, rosemary, oregano and saute for a couple of minutes. Add wine and simmer for 10-15 minutes.

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

1/2 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

1/2 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.