From the Kitchen of Brett Broussard

1 cup arborio rice
1/2 pound shrimp
1 bundle asparagus
2 tablespoons butter
2 tablespoons olive oil
1/2 cup onion or shallot
1 tablespoon garlic
3/4 cup white wine
3 cups seafood stock (or you can use chicken stock)
1 lemon
1 tablespoon parsley
salt and pepper

Season shimp and saute for 3 minutes a litte butter and olive oil. Set aside. Briefly blanche the asparagus, about 4 minutes, until slightly soft. Also set aside.

Melt remaining butter and olive oil and saute onions and garlic for 2 minutes over medium heat. Add the rice and continue stirring, toasting the rice for 2 minutes. Add the wine and stir until all of the wine has been absorbed.
Over medium heat, add one ladle of simmering stock at a time and continue to stir until all stock has been used and absorbed.

Should take about 30 minutes.
Add the zest of one lemon, seasonings, parsley and the asparagus and shimp.

You can finish with additional herbs (basil, thyme) and also a little cream.

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From the Kitchen of Brett Broussard

1 cup whole milk ricotta cheese
10 ounces spinach (cleaned and trimmed)
1 large egg yolk
1 cup grated Parmesan cheese
1/2 teaspoon fresh grated nutmeg
1 zest of one lemon
freshly ground black pepper, to taste
salt to taste

Gather all of the ingredients. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5-10 minutes as you continue with the prep. Boil a large saucepan of salted water. Plunge the spinach in to blanch it, then remove it 30 seconds later. Drain and cool the spinach under cold running water to stop the cooking. Finely chop the drained spinach. In a medium bowl, combine the chopped spinach with ricotta cheese, egg yolk, Parmesan cheese, lemon zest, and nutmeg. Season with salt and pepper to taste.

Yield: 2 1/2 cups

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From the Kitchen of Brett Broussard

1 potato
1 sweet potato
1 cup parmesan cheese
1 teaspoon salt
2 tablespoons olive oil
1 small onion
1 can rotel tomato
2 tablespoons parsley
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups spinach
1 clove garlic
1/2 cup ricotta cheese
1/2 cup mozzarella cheese

Using a mandolin, slice potatoes very thin and even. On
parchment paper, sprinkle 1/2 of the parmesan cheese and spread

out the potatoes evenly. Place the potatoes over the cheese so that each potato is overlapping the previous potato. Bake on 350 degrees for 30 minutes.

In a skillet, heat olive oil and caramelize the onions, about 15 minutes. Add tomatoes, parsley, paprika, garlic, salt, and pepper.
Fold in the wilted spinach and adjust seasoning. Remove from heat and fold in tthe he ricotta and mozzarella cheese.

Take one end of the potato sheet holding the parchment paper and begin rolling upward, making sure the ingredients are not coming out of the ends.

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From the Kitchen of Brett Broussard

4 pounds pork butt, cut 1" thick
2 tablespoons vegetable oil
1 cup onion, diced
3/4 cup bell pepper, diced
1/2 cup clelery, diced
1/3 cup white vinegar
1/4 cup yellow mustard
red pepper
garlic powder
salt and pepper
1/2 cup green onions, chopped
1/2 cup parsley

Season and marinate the pork with vinegar and yellow mustard overnight. Heat oil over medium high heat and brown the pork, along with the vegetables, continuing to add water or stock as the meat sticks to the bottom.
Repeat this process several times until the meat is nice and brown. Add enough water to make a gravy and cover, simmering over low heat for 2-3 hours or until the meat is tender.
Finish by adding green onions and parsley. Serve over rice or grits.

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From the Kitchen of Brett Broussard

8 ounces oysters (12-medium sized)
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon Cajun seasoning
1 cup buttermilk
oil for frying
1/2 jar Cajun Power Red Pepper Jelly
2 tablespoons smoked applewood bacon
2 tablespoons blue cheese crumbles
1 green onion, sliced diagonally

Drain oysters and soak in buttermilk. Mix corn meal, flour and Cajun seasoning. Heat oil between 350 -375. Remove oysters from buttermilk, dregde in cornmeal and flour and fry until golden brown.

Meanwhile, chop bacon and fry until crisp. Heat Pepper Jelly over medium heat until it becomes soupy. Add a little water to thin out for consistency.

In a bowl, coat oysters with Pepper Jelly. Arrange on a plate and top with bacon, blue cheese, and sliced green onions