1/4 cup bacon grease, vegetable oil or shortening
2 cups cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups buttermilk
1 large egg, lightly beaten
5 tablespoons melted unsalted butter

Preheat the oven to 450 degree F.

Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly.

Place skillet in the oven to heat.

1/4 cup finely chopped onion
4 tablespoons butter
1 to 1 1/3 pounds cooked lobster meat, cut into 1/2-inch chunks
1/4 cup sherry wine, preferably medium-dry, preferably amontillado
1/4 cup lobster stock, optional, but desirable
1 1/4 cups light cream or half-and-half
1/4 teaspoon paprika
Salt and freshly ground black pepper
4 teaspoons minced fresh chives

In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes.

1 large live lobster, about 2 to 3 pounds
1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
1/3 cup plus 2 tablespoons clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Preheat the oven to 425 degrees F.

2 small baking potatoes, about 3/4-pound total
2 tablespoons melted butter
1/3 cup chicken stock
1/4 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
11/2 tablespoons finely grated hard cheese, such as Parmesan
1 tablespoon fine dry bread crumbs

Preheat the oven to 425 degrees F.

1/4 cup plus 1 tablespoon sugar
2 teaspoons lemon zest
1 cup heavy cream
2 egg yolks

In a small bowl, whisk together 1/4 cup of the sugar and the lemon zest.

In a small saucepan heat the cream over medium heat until warm. Do not allow cream to boil. Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool. Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.

Preheat the oven to 300 degrees F.

2 teaspoons butter
2 eggs
2 cups whole milk
Salt and white pepper
2 cups grated Cheddar cheese
2 cups grated White Cheddar cheese
1 cup ham, diced
2 pound bag tater tots, thawed

Preheat the oven to 350 degrees F.

Grease a 9 by 9 by 2-inch square baking dish with the butter. In a mixing bowl, whisk the eggs and milk together. Season the mixture with salt and pepper. Add 1 cup of the Cheddar cheese, 1 cup of the White Cheddar cheese, the ham and the tater tots.
Mix the mixture thoroughly.
Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.

Chicken:

1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped
1 cup all purpose flour
1 tablespoon Essence, recipe follows
Vegetable oil, for frying

Buttermilk Waffles:

2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted
1 1/2 cups buttermilk
Unsalted butter, topping
Maple Syrup

Chicken:
Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows

1 pint vanilla ice cream
1/2 cup crumbled biscotti cookies or other cookie crumbs of choice
1/4 cup Frangelico or other nut-flavored liqueur
2 tablespoons roughly chopped hazelnuts or walnuts, lightly toasted

Instructions
Remove the ice cream from the freezer and let it soften slightly, about 5 minutes at room temperature.

Into the bottom of four parfait or ice cream dishes, scoop about 2 tablespoons of the vanilla ice cream.

Top with about 1/2 tablespoon of the cookie crumbs, and drizzle with 1 1/2 teaspoons of the liqueur.

Sangria Blanco - Emeril Lagasse, 2005
Show: Emeril Live
Episode: Tapas

Yield: 10 to 12 servings

2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
1/2 cup Spanish brandy
1/4 cup Spanish orange liqueur
1 orange, juiced
1/2 cup superfine sugar
1/2 cup sliced fresh strawberries
1/2 orange, halved and thinly sliced
1/2 lemon, halved and thinly sliced
1/2 plum, pit removed and sliced into thin wedges
1/2 peach, pit removed and sliced into thin wedges
1 (10-ounce) bottle club soda, chilled

2 quarts water
1 cup sugar
2 tablespoons freshly squeezed lime juice
8 English breakfast tea bags
2 cups cranberry juice
1 to 2 cups cranberry vodka, to taste

Directions
Bring the water to a boil in a large pot, and remove from the heat.
Immediately whisk in the sugar and lime juice until sugar is dissolved. Add the tea bags and cranberry juice.
Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher.
Refrigerate until thoroughly chilled.

Ingredients
8 plums, peeled, pitted, diced
12 whole oven roasted shallots
2 tablespoons minced garlic
2 cups chicken stock
1/2 cup ketchup
1/4 cup molasses
6 tablespoons honey
3 tablespoons + 1 tsp white vinegar
2 tablespoons soy sauce
2 teaspoons dry mustard
salt and pepper
2 rack baby back ribs (3-4 lb) fat trimmed
1 teaspoon Creole seasoning
2 tablespoons liquid crab boil
4 bay leaves

Procedure
Make glaze:

Ingredients
4 TBLSP. butter
4 TBLSP. flour
2 1/2 cups milk
3/4 cup Parmesan cheese
1 pint oysters, with liquor
1 dozen medium size shrimp, peel and devein
1/2 pound crawfish  tails

Procedure
Preheat oven to 400ºF.

In a saute pan over high heat, melt butter. Stir in flour and cook, stirring constantly for 1 minute. Then whisk in milk, a little at a time. season with salt and pepper. Bring liquid to boil and then reduce heat to medium-low. Simmer liquid for 4 to 6 minutes. Remove from heat and stir in 1/2 cup of the cheese.