From the Kitchen of Brett Broussard

4 cups cubed stale bread
8 eggs
1 1/2 cups whipping cream
2 cups whole milk
2 cups sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt

Pour cubed bread into a buttered casserole dish or 13x9 baking pan. Whisk eggs in a large bowl to blend. Add milks, sugar, spices, and extracts. Whisk to mix well. Pour egg
mixture over bread. Cover and refrigerate 2 hours or overnight. Bake in a 350 degree over for 1 hour or until puffy and golden brown. Cool slightly. Pour praline sauce over warm pudding. Serve warm. If your bread is not dry/stale, cut into cubes and leave out uncovered for several hours or dry it in the oven at low heat (175 degrees) for about 15-20 minutes.

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
6 tablespoons extra virgin olive oil
1/2 cup chopped onions
1 tablespoon garlic
1 teaspoon fresh rosemary
1 cup veal
1/2 cup ground pork
2 tablespoons dried mushrooms (porchini)
2 tablespoons reserved mushroom juice
3/4 cup veal stock
1/4 cup marinara sauce
1/3 cup white wine
1 tablespoon parsley
1/3 cup parmesan cheese

Sauté onions for 2 minutes in olive oil. Add garlic and rosemary. Add the veal and pork, cook 2 minutes and season with salt and pepper. Add the mushrooms and continue to cook 4 minutes, evaporating the liquid and caramelizing the meat. Add the porcini juice and cook 1 minute. Add the stock and cook an additional 2 minutes. Add the marinara and the wine, reduce the heat and simmer 3-4 minutes. Stir in the parsley. Toss 2 tablespoons of Parmesan cheese into the sauce to help it bind. Top with the remaining Parmesan cheese.

From the Kitchen of Brett Broussard
6 tablespoons extra virgin olive oil
1/2 cup chopped onions
1 tablespoon garlic
1 teaspoon fresh rosemary
1 cup veal
1/2 cup ground pork
2 tablespoons dried mushrooms (porchini)
2 tablespoons reserved mushroom juice
3/4 cup veal stock
1/4 cup marinara sauce
1/3 cup white wine
1 tablespoon parsley
1/3 cup parmesan cheese

Sauté onions in olive oil for 2 minutes. Add garlic and rosemary. Add the veal and pork, cook 2 minutes and season with salt and pepper. Add the mushrooms and continue to cook 4 minutes, evaporating the liquid and caramelizing the meat. Add the porcini juice and cook 1 minute. Add the stock and cook an additional 2 minutes. Add the marinara and the wine, reduce the heat and simmer 3-4 minutes. Stir in the parsley. Toss 2 tablespoons of Parmesan cheese into the sauce to help it bind. Top with the remaining parmesan cheese

Chef Brett Broussard
1 cup balsamic vinegar
Pour vinegar into a small saucepan and place over high heat. Bring to a boil, reduce heat, and simmer. Continue reducing the liquid until it has reduced by half, about 10 minutes and it has a syrup-like consistency. Great on ducks!