Cut the tips off
the wings and discard. Cut remaining chicken wings in half at
the joint. Season wings with Essence and place on grill. Melt
butter and hot sauce together. Toss wings in hot sauce to coat.
Serve with Spicy Blue Cheese Sauce and
recipe courtesy of Rachel Ray
2 bags tortilla
chips in 2 colors or 2 flavors
Pico de Gallo
4 tomatoes seeded
pepper seeded, finely chopped
1 small white onion,
1/4 cup cilantro
Beef and Beans
1 T extra-virgin
1 pound ground
2 cloves garlic,
1 small onion, chopped
pepper seeded, finely chopped
1 t salt
1 1/2 t dark chili
1 1/2 t ground
2 teaspoons to
1 tablespoon cayenne pepper sauce
1 can black beans,
15 ounces, drained
2 T butter
2 T flour
2 cups milk
3/4 pound pepper
jack cheese, shredded, about 2 1/2 cups
a mixture of 2 varieties of corn chips on a very large platter
or use your broiler pan as a platter.
Combine salsa ingredients
in a bowl and set aside for flavors to marry.
Heat a medium nonstick
skillet over medium high heat. Add oil, garlic, onion and peppers
to the pan and saute 2 minutes, then add meat and crumble with
wooden spoon. Season meat with salt, chili powder, cumin and cayenne
pepper sauce. Cook meat 5 minutes, then stir in beans and reduce
heat to low.
In a medium sauce
pot, melt butter and add flour to it. Cook flour and butter 1
to 2 minutes over moderate heat, then whisk in milk. When milk
comes to a bubble, stir in cheese with a wooden spoon. Remove
cheese sauce from the heat.
Pour cheese sauce evenly over the massive spread of chips and
top evenly with beef and beans and the pico de gallo. UBER NACHOS!
Serve immediately as is or, garnish with your choice of extra
toppings from the toppings list.
Screaming Stuffed Jalapeño Poppers
Recipe courtesy Joe Rao
1 to 2 packages cream cheese, depending on the size of your pepper,
• 2 to 4 cloves chopped garlic
• 1/4 cup finely chopped sun-dried tomatoes - a nice handful
from the jar
• Chopped fresh basil leaves
• 10 to 25 jalapeno peppers (larger then average size will
make them easier to stuff)
• 1/2 to 1 pound thinly sliced bacon
• Toothpicks (for the peppers, not your teeth silly)
Mix each package of cream cheese with chopped garlic, sun-dried
tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix
until mixture is soft and manageable.
Slice each jalapeno
lengthwise on 1 side, being careful not to cut the jalapeno in
1/2. Remove the seeds if you don't think your friends can handle
the heat, otherwise leave 'em and enjoy watching your friends
shed a few extra tears. He he... Depending on your pepper, you
may have to slice around the stem of the pepper to create a manageable
opening to squeeze the filling in.
Fill either a pastry
bag, or your choice of tools with the filling. Use something that
will allow you to squeeze the filling into the opening of the
pepper with ease. I've used a plastic frosting tool, cookie press,
and even just a small spoon to squeeze the filling in. However
you choose, insert a liberal amount of filling into each jalapeno.
Be careful not to overfill as the filling may spurt out during
Wrap each pepper with
1 to 2 strips of bacon, securing the opening in the pepper. Secure
the bacon with a toothpick (best to soak the toothpicks first,
to prevent burning on the BBQ). This also helps the jalapeño's
from falling into the BBQ (you're bound to loose at least 1, oh
well). Long metal or wood skewers also work well for large amounts.
BBQ the peppers until
they lightly roasted, or until the bacon is fully cooked. Use
some foil to cook on if your peppers are cooking or burning too
fast on a HOT BBQ.
Serve 'em up and watch
your friends squirm with delight!
and Artichoke Dip
of Emeril Lagasse
2 (10-ounce) packages
fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted
1 cup chopped yellow
1 tablespoon minced
1 teaspoon salt
1/2 teaspoon ground
1/4 teaspoon cayenne
1/4 cup all-purpose
1 cup milk
1 cup heavy cream
2 teaspoons fresh
1 cup 1/2-inch
cubes rind less Brie
1 cup grated Monterey
1 (6 1/2-ounce)
jar marinated artichoke hearts, drained and chopped
4 strips bacon,
fried crisp, drained and chopped
1/4 cup grated
Assorted chips for dipping (pita chips, tortilla chips, bagel
Preheat the oven to 350 degrees F. Lightly grease a 9-inch round
chafing dish and set aside.
Bring a medium pot
of water to a boil. Add the spinach in batches and cook until
wilted, 2 to 3 minutes. Remove and refresh under cold running
water. Squeeze to remove all excess water and chop. Set aside.
In a medium pot, melt the butter over medium-high heat. Add the
onions and cook, stirring, for 3 minutes. Add the garlic, salt,
pepper, and cayenne, and cook, stirring, for 1 minute. Add the
flour and cook, stirring constantly, to make a light roux, about
2 minutes. Add the milk and cream in a steady stream, and cook,
stirring constantly, until thick and creamy, 2 to 3 minutes. Add
the cooked spinach and lemon juice, and stir to incorporate. Add
the cubed and grated cheeses, artichoke hearts, and bacon, and
stir well. Remove from the heat and pour into the prepared dish.
Top with the Parmesan and bake until bubbly, about 10 minutes.
Remove from the oven and serve hot with chips.
In a large bowl, combine
all the ingredients for the meatballs, except the oil and butter.
Mix well with your hands. Form into individual meatballs, about
1-inch in diameter. In a large skillet, heat the oil and the butter
over medium-high heat. Add the meatballs and cook, turning until
brown on all sides. Transfer to a 2 1/2 quart baking dish.
Make the sauce by combining
all the ingredients in a medium bowl, whisking to dissolve the
sugar and combine. Adjust the seasoning, to taste. Pour the sauce
over the meatballs and bake until the meat is cooked through and
the sauce is bubbly, 20 minutes. Remove from the oven and serve
from "New New Orleans Cooking", by Emeril Lagasse and
Jessie Tirsch. Published by William and Morrow, 1993.
the oven to 400 degrees F. Line a baking sheet with parchment
In a large saucepan,
combine the milk, butter, salt, black pepper, and Essence over
medium-high heat. Bring to a boil, then remove from the heat.
Add the flour, and stir constantly with a large wooden spoon to
incorporate, about 1 minute. Return to medium-high heat and cook,
stirring constantly, for 1 minute. Remove from the heat and add
the eggs one at a time, beating well after the addition of each.
Add the cheese and beat until mixed well and a slightly soft dough
Drop the dough by the
spoonful on the baking sheet. Bake for 10 minutes, then reduce
the temperature to 350 degrees F, and bake until golden brown,
about 20 to 25 minutes.
Remove from the oven
and serve immediately, or at room temperature.
Cheese Fondue (Fondue
1/2 fl Dry white wine
5 1/2 oz Emmental and Gruyere cheese*
1 t Cornstarch
1/2 fl Kirsch**
Grind fresh nutmeg
6 oz White bread, cubed
(Note: the above measurements are for each person. Multiply by your
number of guests.)
** This is Swiss cherry
firewater: clear, dry-tasting -- *not* "cherry brandy",
which is dark and sweet.
Most good liquor stores should carry it, at least one of the US
brands like Hiram Walker, or else maybe Bols. The best Kirsch
is "Etter" brand from
Switzerland, but the odds of your finding it are
-- In Switzerland,
fondue is usually prepared in a "caquelon", an earthenware
dish with a handle, glazed inside; but any enameled saucepan can
be used, or a not too shallow fireproof dish. Rub the inside of
the pan with half a cut clove of garlic, and let it dry until
the rubbed places feel tacky. Put the wine in the dish and bring
it to a boil. Slowly start adding cheese to the boiling wine,
and stir constantly until each bit is dissolved, then add more.
When all the cheese is in, stir the kirsch into the cornstarch
well, then add the mixture to the cheese and keep stirring over
the heat until the mixture comes to a boil again. Add freshly
ground pepper and nutmeg to taste. -- Remove the dish to on top
of a small live flame (Steno or alcohol burner) and keep it bubbling
slowly. Bread should have been cubed - about 1-inch cubes -- for
spearing with fondue forks and stirring around in the cheese.
The old custom is that if you accidentally lose the bread into
the cheese from the end of your fork, if you're male, you have
to buy around of drinks for the table: if you're female, you have
to kiss everybody. (Hmm.) .
Other fondue info:
-- Do not drink water
with fondue -- it reacts unkindly in your stomach with the cheese
and bread. Dry white wine or tea are the usual accompaniments.
-- Another tradition:
the "coupe d' midi", or "shot in the middle",
for when you get full: a thimbleful of Kirsch, knocked straight
back in the middle of the meal, usually magically produces more
room if you're feeling too full. Don't ask me how this works...it
-- The crusty bit that
forms at the bottom of the pot as the cheese keeps cooking is
called the "crouton", and is very nice peeled off and
divvied up among the guests as a sort of farewell to dinner.
Liver Pate: Terrine de Foies de Volaille
Recipe courtesy Emeril Lagasse, 2003
pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment
a bowl, soak the livers in the milk for 2 hours. Drain well.
In a large saute pan
or skillet, melt 4 tablespoons of the butter over medium-high
heat. Add the onions and cook, stirring, until soft, about 3 minutes.
Add the garlic and cook until fragrant, about 30 seconds. Add
the chicken livers, 1 tablespoon of the peppercorns, the bay leaves,
thyme, salt, and pepper and cook, stirring, until the livers are
browned on the outside and still slightly pink on the inside,
about 5 minutes. Add the Cognac and cook until most of the liquid
is evaporated and the livers are cooked through but still tender.
Remove from the heat
and let cool slightly. Discard the bay leaves.
In a food processor,
puree the liver mixture. Add the remaining butter in pieces and
pulse to blend. Fold in the remaining 1 tablespoon peppercorns
and adjust the seasoning, to taste.
Pack the pate into
6 individual ramekins or small molds, about 4 ounces each. Cover
with plastic and refrigerate until firm, at least 6 hours.
To serve, place the
ramekins on individual plates. Garnish the tops with parsley and
surround with croutons. Serve with cornichons on the side.
portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Emeril's Essence
1 egg, lightly beaten
Balsamic vinegar, for drizzling
Using your hands, lightly
rub each portobello mushroom with 2 teaspoons of olive oil.
Cook the sausage in
a medium skillet until browned, about 4 minutes. Add the onion,
bell pepper, celery, and mushroom stems and cook until softened,
about 3 minutes. Add the garlic and cook until fragrant, about
30 seconds. Remove from heat.
mixture to the bowl of a food processor. Add, 1/4 cup of the bread
crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence,
and the remaining 2 teaspoons of olive oil. Pulse until mixture
is finely chopped and comes together slightly, about 30 seconds.
Transfer the mixture to a bowl, add the egg, and stir until well
Divide the filling
among the mushroom caps, about 1/2 cup for each mushroom. Place
the filled mushrooms on a baking sheet. Combine remaining 1/4
cup of bread crumbs and 1/4 cup of Parmesan in a small mixing
bowl. Divide the bread crumb mixture evenly among the tops of
the mushrooms. Bake until golden brown on top and the mushrooms
are tender, about 15 to 18 minutes. Remove from oven and let cool
slightly. Garnish with remaining tablespoon of parsley, drizzle
with olive oil and vinegar and serve warm or at room temperature.
Up Corn Dogs
Emeril Lagasse, 2004
a large bowl, combine the dry ingredients. Add the buttermilk,
eggs, and 2 tablespoons of the oil and stir to combine. Fold in
the onions, jalapenos, and cheese.
In a large pot or electric
fryer, heat enough oil to come halfway up the sides to 360 degrees
One at a time, while
holding the skewers, dip the hot dogs into the batter, turning
to completely and thickly coat on all sides. Slip the coated hot
dogs in batches into the hot oil and cook, turning, until golden
brown on all sides, 3 to 5 minutes. Drain on paper towels and
season lightly with Essence.
Recipe courtesy George Stella
8 ounces cream cheese,
2 tablespoons chopped
2 tablespoons sliced
pimento-stuffed green olives
4 slices zero-carb
deli ham (about 1-ounce each)
4 slices zero-carb
deli turkey breast (about 1-ounce each)
Roast the peppers by
placing them on an open gas flame, turning them frequently with
tongs until all the sides are charred black, 7 to 10 minutes.
(Alternately, the peppers can be roasted under a broiler, or on
top of a gas or charcoal grill.) Put the peppers in a plastic
or paper bag, and cool for about 15 minutes.
Peel the peppers, remove
the seeds and stems, and discard. Coarsely chop the peppers.
In a bowl, season the
shrimp with the Essence, tossing to coat evenly. Heat 1 tablespoon
of the oil in a large, non-stick skillet over medium-high. Add
the garlic and cook, stirring, for 15 seconds. Add the shrimp
and cook until the shrimp are just pink, 1 1/2 to 2 minutes. Remove
from the heat and transfer to a plate to cool. Wipe the skillet
In a bowl combine the
On a work surface,
spread 3 of the tortillas. Sprinkle about 1/2 cup of the cheese
over the bottom of each tortilla. Top each with 1/3 of the shrimp,
mushrooms, and chiles. Sprinkle with 1/2 cup of the remaining
cheese and top with a tortilla, pressing to adhere.
Add 1 teaspoon of the
remaining oil to the pan over high heat. Add 1 assembled quesadilla
and cook until the cheese starts to melt and the bottom starts
to brown, about 3 minutes. Turn with a large spatula and cook
until the bottom is golden brown, 2 to 3 minutes. Remove to a
baking sheet and place in the oven to keep warm. Repeat with the
remaining oil and quesadillas.
To serve, cut each
quesadilla into 6 wedges and divide among plates. Serve with the
Adobo salsa on the side for dipping.
Brush the pita lightly
on both sides with olive oil and season with salt and pepper,
to taste. Place on the grill and grill until marked on both sides,
about 1 to 2 minutes per side. Remove from the grill and cut each
pita into 8 triangles.
Place the cream cheese
on a decorative microwave-proof plate, and microwave it, uncovered,
on high until it begins to melt slightly, about 15 seconds.
Using oven mitts or
pot holders, remove the cream cheese from the microwave and spoon
the Basil Pesto evenly over it. Return plate to the microwave
and cook, uncovered, on high until the pesto is just warm but
still thick, 5 to 10 seconds.
cheese in gratin dish. Pour pesto over cheese. Slide under broiler
for 7 to 8 minutes until warm and bubbly.
the oven 375 degrees F. Oil a large baking sheet.
Using a food processor
or blender, pulverize the tortilla chips until finely ground,
then place them in a bowl.
In a separate bowl,
whisk together the corn oil, chili powder, oregano, cumin, cayenne
pepper, paprika, and black pepper. Dip the wings into the oil
mixture, let excess oil drip off, then dredge them in the tortilla
coating. Place coated wings on a large oiled baking sheet and
bake for 35 to 40 minutes, following the method below, until the
tortilla coating is browned and uniformly crispy.
Method for Baking Wings:
Using a paper towel, lightly oil a 9 by 13-inch baking sheet to
prevent wings from sticking. Place your prepared wings in a single
layer on a prepared baking sheet and bake in a preheated 350 degrees
F oven until crispy brown, 30 to 40. If you are using a marinade,
you can periodically baste wings for the first 15 minutes. If
you are applying a barbecue glaze, apply during the last 10 minutes
of cooking. For extra-crispy wings, you may place the wings under
the broiler to 2 to 3 minutes at the end of cooking.
tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour
to remove excess liquid. Combine all relish ingredients except
the Mozzarella cheese in a small non aluminum bowl. Stir well
and taste for seasoning.
Prepare grill (or broiler)
for medium hot grilling. Place the bread on the grill; grill each
side just until marks of the grill appear. Remove from grill and
place on serving platter. Rub the bread pieces on each side with
cut edges of the peeled garlic cloves. Add cheese to the relish,
spoon mixture over each baguette slice and then drizzle the final
2 tbsp extra virgin olive oil over top. Sprinkle with freshly
ground black pepper and serve. Makes 6 servings.
cream cheese, add drained pineapple, 1 cup pecans and other ingredients.
Form one large or two small balls and chill. Roll in remaining
pecans and wrap in plastic wrap and refrigerate. this freezes
Spread the bread cubes
on a large baking sheet and bake, stirring occasionally, until
lightly golden on all sides, about 10 minutes. Remove from the
Meanwhile in a medium
skillet, heat the butter until it begins to foam, about 1 minute.
Reduce the heat to low, add the rosemary and cook until fragrant,
about 2 minutes. Season with salt and pepper and remove from the
Alternate cubes of
bread and cheese on 10-inch skewers, starting and ending with
bread. Suspend the skewers over a shallow pan, making sure that
the bread and cheese don't touch the bottom. Brush the rosemary
butter over the bread and cheese cubes. Bake until the bread is
golden and crunchy and the cheese is beginning to melt, about
Remove from the oven.
Slip the bread and cheese cubes off the skewers onto a warm platter
and serve immediately.
butter in saucepan. Blend in flour, Ac’cent, salt, dry mustard.
Gradually stir in beer. Add Worcestershire sauce. Cook stirring
constantly, until mixture thickens and comes to a boil. Add cheese,
a little at a time, stirring constantly until melted. Keep warm
in a fondue dish. Serve with chunks of pumpernickel bread.
wine and cream cheese, stirring until cheese melts. Add monterey
jack cheese, a little at a time, stirring constantly. Blend in blue
cheese. When smooth, add kirsch. Serve with dippers of French bread,
fresh fruit or vegetables.
3 tbs. oil in large fry pan over high heat. Add pork. Cook, stirring
until meat loses its color. Add shrimp.Cook 1 minute. Add vegetables
and seasoning. Cook 2 minutes, stirring often. Sprinkle with cornstarch.
Mix well. Stir in soy sauce. cook 1 minute. Turn into colander
set in bowl. Cool completely.
Place 2-3 tbs. filing
on each egg roll skin. Brush edges of dough with beaten egg. Fold
corner nearest you over filling. Fold left hand corner over. Fold
over the right one. Roll toward the top corner to form cylinder.
Cover with a damp towel until ready to use. Heat 2 inches depth
oil or shortening to 375. Cook rolls 3 or 4 at a time until crisp
and golden. Drain.
a large saute pan cook sausage, jalapeno and red pepper. When
done add cheese, ranch dressing, diced black olives and cilantro.
Cook until cheese is melted. Arrange about 6 dozen scoops on baking
sheet(s). Fill each scoop with a teaspoon of the sausage mixture.
Add a black olive slice to the top of each filled scoop.