From the Kitchen of Brett Broussard

8 shiitake mushrooms
2 teaspoons sherry
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon cornstarch
1 1/2 chicken breasts or thighs
5 tablespoons vegetable oil
1 teaspoon ginger
2 cloves garlic
2 green onions
8 ounces bamboo shoots, chopped
8 ounces waterchestnuts, chopped
2 small dried chilis (optional)
1 package Chinese cellophane noodles
Iceberg lettuce
2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon sherry
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil

Combine all ingredients to make the sauce (below Iceberg lettuce). In a seperate bowl, combine sherry, water, soy, cornstarch, salt, pepper, and chicken. Stir together until
chicken is well coated.

Heat a large skillet (wok) and add 3 tbsp. oil. Add the chicken mixture and fry for 3 minutes and remove.

Add 2 more tbsp. oil and add the ginger, garlic, green onion, and optional chilis. Cook quickly, about 1 minute. Add the mushrooms, bamboo shoots, and water chestnuts and
cook 2 minutes. Return chicken to the pan and add the sauce. Cook until the sauce thickens.

Add noodles to the lettuce wrap and roll with chicken mixture.

From the Kitchen of Brett Broussard

2 lamb shanks
1 tablespoon olive oil
1 cup onions, diced
1 carrot, diced
1 stalk celery, diced
1 tablespoon garlic, chopped fine
1 tablespoon fresh rosemary
1/2 cup white wine
1 cup chicken stock
salt and pepper
16 ounces can whole tomatoes (San Marzano)

Season lamb shanks and brown over medium high heat. Remove shanks and add vegetables until soft. Add in garlica and rosemary and continue cooking over medium heat for one minute or until fragrant.

Deglaze the pot with white wine. Add stock, cover, and cook over low heat for 2 hours. Remove lamb and remove the meat from the bone. Add the tomatoes and the meat to the pot, cover and simmer for another 45 minutes.
Serve over pasta or gnocci. Top with parmesan cheese and add parsley for flavor and garnish.

From the Kitchen of Brett Broussard

3 pounds Boston Butt
2 pounds Richard's smoked sausage
2 1/2 pounds medium grain rice
2 bags seasoning blend of onions, celery, and bell pepper
1/4 cup garlic
2 cups celery
2 bunches green onions
Tony's
2 tablespoons chicken base
2 tablespoons kitchen bouquet
1/4 cup Tabasco sauce
1/2 cup vegetable oil
Water (1 1/2 times the rice)

Brown seasoned and marinated meat in oil for 30-45 minutes on MEDIUM heat. Throw in seasoning blend and celery and saute. Add garlic and sausage and cook for 10 minutes.
Add water and bring to a boil. While waiting for water to boil, add kitchen bouquet for desired color and hot sauce, base, and seasonings. You want to make it too salty for a
soup, but not overly salty. When it reaches your desired taste "your good".
Drop rice and turn down your fire to medium high and stir until rice begins to float. Drop fire to low and cover. Wait 7 minutes and stir to make sure nothing is sticking. Cover and stir again for 10 mintues. Cover and repeat for 10 minutes. Stir in green onions and cook for an additioanal 5 minutes.
Remember, for every 5lbs of meat you can feed 20 people. So for 100 people, you will need 20lbs of meat and 10lbs of rice. 75% pork 25/5 sausage.

From the Kitchen of Brett Broussard

8 slices brioche bread
1/2 cup Nutella
8 ounces triple cream cheese (ie St. Andre)
Strawberry coulis
1/4 cup clarified butter

Spread Nutella evenly over the brioche bread and add cheese, much like you are making a grilled cheese sandwich. Spread butter on top of each side of the bread and grill in a hot pan over medium heat until golden brown. Let cool and slice in half diagonally and then again.

2 1/2 pounds beef top round
1/2 cup flour
6 tablespoons vegetable oil
2 tablespoons butter
2 cups onions
1 cup celery
1 cup green bell pepper
8 ounces mushrooms
1 tablespoon garlic
3/4 cup red wine
3 cups beef stock
2 cups chopped tomatoes
2 bay leaves
1 tablespoon thyme
1 teaspoon oregano
1/4 cup basil

Slice the top round into 1/4 inch cutlets. Season with salt and pepper and dredge in flour. On medium high heat, brown the cutlets on each side until golden brown. Remove from the pot. Add oregano and basil at the end.

Add butter and vegetables, including the mushrooms and sauté until soft, about 5 minutes. Add one tablespoon of the flour and continue to cook two minutes. Deglaze with the red wine and add in the tomatoes, beef stock, thyme, and bay leaves.

Cook over low heat for 2 hours or until the meat is tender. At the end, add the oregano and basil.