From the Kitchen of Brett Broussard

1 stick butter, softened
1/4 cup lemon juice
1/4 teaspoon chicken base
1/4 teaspoon white pepper

Melt butter very slowly over low heat. Remove from heat and whisk in lemon juice. Add chicken base and season with white pepper. Continue whisking making sure the sauce doesn't break. Add capers at the end. Great with fish!

From the Kitchen of Brett Broussard

From the Kitchen of Brett Broussard
1/4 cup honey
3/4 cup orange juice
3/4 cup duck stock
1 tablespoon lemon juice
1 teaspoon orange zest
1 tablespoon butter

Put orange juice and honey into a medium saucepan, bring to a simmer over medium heat, and reduce until the orange juice and honey reach ait syrup consistency. Increase heat,
looking for large bubbles around the edge of the pot. Be careful not to let caramelize or burn.

Slowly add stock, swirl and mix, and return to a simmer, cooking until the sauce is reduced to the desired thickness. Season with salt and pepper and add in zest and adjust to taste with lemon juice. To finish, remove from heat and stir in cold butter.

From the Kitchen of Brett Broussard

1 head cauliflower
3/4 cup heavy cream
3/4 stick butter
salt and cayenne

In a large boiling pot, salt water and cook cauliflower until tender, about 7 minutes (cut into smaller flowettes). Spread on a baking sheet and bake at 325 for about 5 minutes to dry out.
Combine butter and cream in a saucepan and heat until butter is melted. Blend mixture and season.

From the Kitchen of Brett Broussard

1 medium cauliflower
1 egg
2 cups mozzarella cheese or Italian Blend
1 teaspoon salt
1 tablespoon Italian spices
1 cup pizza sauce
turkey pepperoni
other toppings

To make the crust, put the cauliflower in a food processor and pulse until a rice like texture is achieved. Spread out and place on a baking sheet, baking for 5 to 7 minutes at 425. Let cool slighty and place the cauliflower in a kitchen towel. Here's the Secret…..twist the towel and squeeze as as much moisture as you can. You want a nice, dry crust.
Place the cauliflower in a mixing bowl and mix well with your hands incorporating the egg, 1 cup of the cheese, salt, and Italian seasonings. Lay out onto a greased baking sheet and form your preferred shape, making the edges a little higher to form the "crust".

Place in th oven at 425 degrees for 20 - 25 minutes. Remove and top with pizza sauce, remainging one cup of cheese, turkey pepperoni, and whatever pizza toppings you like.
Bake for an additional 5-10 minutes until the cheese is nicely melted.

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.