• Banana Cream Pie
• Milk Chocolate Cheesecake
• Roasted Asparagus, Shaved Vadalia Onion, Tomato and Crabmeat Salad
• Veal Carbonnade with Alfredo Style Pasta
• Summer Baby Vegetables Pasta Rags
• Watermelon Ice Cream
• Sweet Corn Fritters
• Grilled Beef, Andouille Sausage and Blue Cheese Roulades
• Spicy Roasted Tomato Soup
• Spicy Crab Cakes with Poached Eggs & Hollandaise
• Vegetable Custard Tart
• Potato Crusted Fish
• Creole Christmas Fruitcake
• Rustic Blueberry and Peach Cobbler With Oatmeal Crust

• Dr. E's Get Well Chicken Soup
• Banana and Pecan Beignets
• Shrimp Beignets
• Cigars with Corn & Cheese Queso Sauce
• Stuffed Filet Mignon With Crawfish Bordelaise Sauce
• Chocolate Covered Peanut Butter Pie
• Cream of Parsnip Soup with Crab Meat and Wild Mushroom Relish
• Cheesy Chicken Shortcake
• Fish n Chips
• St.John's Club Kale Soup
• Turkey Pot Pie
• Olive Bread
• Beef Chili Cheese Fries
• Shrimp & Sausage Jambalaya

For more recipes click here

Shrimp & Sausage Jambalaya 2/5/99

Ingredients:

• 2 tbsp vegetable oil
• 1 lb andouille, chorizo, or other smoked sausage,
  cut crosswise into 1/4-inch slices
• 2 cups chopped onions
• 3/4 cup chopped bell peppers
• 3/4 cup chopped celery
• salt + cayenne to taste
• 1 cup long-grain white rice
• 1 can (14 1/2 ounces) whole tomatoes, chopped, with juice
• 1 tbsp chopped garlic
• 2 cups water
• 4 bay leaves
• 1/4 tsp dried thyme
• 1 lb medium shrimp, peeled and deveined
• 1/4 cup chopped green onions

Directions:
1. Heat the oil in a large saucepan or an large-cast iron Dutch oven over medium heat. Add the sausage and cook for 2 minutes. Add onions, bell peppers, and celery. Season with salt and cayenne to taste and saute for 6 to 8 minutes or until golden, wilted and soft.
2. Add the rice and stir to coat evenly. Add the tomatoes with their juices, the garlic, bay leaves and water, thyme. Cover and cook over medium heat for about 20 minutes.
3. Season shrimp with salt and cayenne in a mixing bowl . Add to mixture and cook for 10 more minutes. Cook until rice is tender, liquid is
absorbed and shrimp is pink.
4. Remove from heat and let stand, covered for about 5 minutes. Remove the bay leaves. Stir in the green onions and serve..

Makes 6-8 servings.

Beef Chili Cheese Fries 1/29/99

Ingredients:

• 2 tablespoons vegetable oil
• 2 cups chopped yellow onions
• Salt and cayenne to taste
• 2 pounds ground beef
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Crushed red pepper to taste
• 2 teaspoons dried oregano leaves
• 2 tablespoons chopped garlic
• 3 cups peeled, seeded, and chopped fresh or
  canned tomatoes
• 2 tablespoons tomato paste
• 3 cups beefsteak or beef broth
• 2 tablespoons masa harina flour (found in some
  large supermarkets and specialty food shops
• Vegetable oil for deep frying
• 2 large Idaho potatoes, peeled and cut into
  shoestrings, rinsed in cool water and patted dry
• 1/2 pound grated Cheddar cheese
• 1/2 pound grated Monterey Jack cheese
• 1 cup sour cream
• 1/2 cup sliced pickled jalapenos

Directions:
1. Heat the vegetable oil in a large saute pan over
medium heat. Add the onions, season with salt and
cayenne, and cook, stirring, until they begin to wilt,
about 2 minutes.
2. Add the beef, chili powder, cumin, crushed red
pepper, and oregano, season with salt and
cayenne, and cook until all the pink in the meat
disappears, 5 to 6 minutes.
3. Add the garlic, tomatoes, tomato paste and 2
1/2 cups beef stock, bring to boil, and reduce the
heat to medium-low. Simmer, uncovered, until the
meat is tender, about 1 hour, stirring occasionally.
Skim off any fat that rises to the surface.
4. Combine the masa harina flour with the
remaining 1/2 cup stock and mix to blend. Slowly
add to the pot, stirring to blend. The mixture will
thicken. Cook for 30 minutes, then season again
with salt adn cayenne. It should be thick enough to
coat the back of a spoon.
5. In a heavy, deep pot or an electric fryer, heat 4
inches of vegetable oil to 360 F. Fry the shoestring
potatoes in batches until golden brown, 3 to 4
minutes per batch. Drain on paper towels, then
season with salt and cayenne.
6. Preheat the oven to 400 F
7. Cover the bottom of a large, glass rectangular
baking pan with the shoestring potatoes. Combine
the Cheddar and Jack cheeses. Sprinkle the
cheese over the fries.
8. Bake just until the cheese melts, 3 to 4 minutes.
Remove the pan from the oven and spoon the chili
over the top of the fries. Garnish with the sour
cream and jalapenos. Serve immediately.

Makes 6-8 servings.

Olive Bread 1/15/98

Ingredients:
For the Tapenade:

• 20 kalamata olives (about 3/4 cup), pitted
• 1 anchovy fillet
• 2 teaspoons chopped garlic
• 2 teaspoons olive oil
• 1/4 teaspoon freshly ground black pepper

Ingredients:
For the Dough:

• 1 Envelope (1/4 ounce) dry yeast
• 1 tablespoon granulated sugar
• 1 cup warm water (about 110 F)
• 1 teaspoon salt
• 3 1/2 cups bleached all-purpose flour
• 1 teaspoon vegetable oil
• 1 large egg, beaten
• 3 teaspoons kosher salt
• 1/4 teaspoon coarsely ground black pepper

Directions:
For the Tapenade:
1. Combine all its ingredients in a food processor
or blender and process until the mixture is smooth,
about 15 seconds. Set aside.

Directions:
For the Dough:
1. Combine the yeast, sugar, and water in the bowl
of an electric mixer fitted with a dough hook. Beat
on low speed for 1 minute.
2. Add the tapenade, salt, and flour. Beat at low
speed until all of the flour is incorporated, about 1
minute. Then beat at medium speed until the
mixture forms a ball, leaves the sides of the bowl,
and climbs up the dough hook.
3. Remove dough from the bowl. Using your hands,
form the dough into a smooth ball. Lightly oil a
bowl. Place the dough in the bowl and turn it to oil
all sides.
4. Cover with plastic wrap and set aside in a warm,
draft free place until it doubles size, about 1 hour.
5. Preheat the oven to 350 F.

To Assemble:
1. Remove the dough from the bowl and invert it
onto a lightly floured surface. Pat the dough into a
rectangle about 1/4 inch thick. Roll up the dough
beginning with the short side and stopping after
each full turn to press the edge of the roll firmly into
the flat sheet of dough to seal.
2. Press with your fingertips. Tuck and roll so that
any seams disappear into the dough. Using a
sharp knife make 3 slits crosswise across the
bread.
3. Line a baking sheet with parchment or waxed
paper. Place the bread on the baking sheet. Cover
with plastic wrap and set aside in a warm, draft
free place until it doubles in size, about 1 hour.
4. Preheat the oven to 350 F. With a pastry brush,
brush the beaten egg evenly over the bread.
Combine the kosher salt and pepper and the
sprinkle over the top of the bread. Bake until lightly
brown, 45 to 50 minutes. Remove from the oven
and cool on a rack.

Creole Christmas Fruitcake 12/11/98

Ingredients:
For the Simple Syrup:

• 2 cups granulated sugar
• 2 cups water
• Strips of zest of 2 lemons (about 3 tablespoons)
• Juice of 2 lemons (about ¼ cup)

For the Cake:

• 1 pound of a combination of dried fruits, such as
  blueberries, cranberries, cherries, raisins, and
  chopped apricots.
• 1 pound (4 sticks) unsalted butter, at room temperature
• 4 ounces almond paste
• 8 large eggs
• 1 cup Grand Marnier or other orange-flavored liqueur
• 4 cups bleached all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 cup slivered blanched almonds
• 1 cup pecan pieces
• 1 cup walnut pieces
• ½ cup bourbon

Directions:
1. Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil
for 2 minutes and remove from the heat.
2. Combine the dried fruits together in a large mixing bowl. Pour the simply syrup over them, toss to coat, and let steep for 5 minutes. Strain and reserve the syrup.
3. Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs one at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary.
Add ½ cup of the Grand Marnier and mix to incorporate.
4. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blend well. Add this mixture ½ cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.
5. Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
6. Preheat the oven to 350 degrees.
7. Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup of batter into each pan. Bake until golden and the tops spring back when touched, about 45 minutes (rearranging them after 25 minutes if necessary to brown evenly).
8. Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks.
9. Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4 days.
10. Combine the reserved simple syrup with the remaining ½ cup Grand Marnier and the bourbon. Without removing the cheesecloth, make tiny holes
with a toothpick randomly on the top of each cake. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.
Yields: 12 cakes

Ingredients for Whiskey Sauce:

• 3 cups heavy cream
• ½ cup bourbon
• ½ cup granulated sugar
• ¼ cup plus 2 tablespoons cornstarch

Directions
1. Combine 2¾ cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium heat. Stir to dissolve the sugar.
2. In a small bowl, dissolve the cornstarch in the remaining ¼ cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until he mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.
3. The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.

Yields: 3 Cup

Potato Crusted Fish 12/4/98

1. Season the fish with salt and pepper. Rub both sides
lightly with the mustard.

2. With a potato threader, cut the potatoes into long,
spiral curls. Season the curls with salt and pepper. Wrap
each fish tightly with the curls.

3. Place the fish in a damp, clean kitchen cloth, roll up
tightly to adhere the potatoes to the fish, and remove the
cloth. In a large sauté pan, over medium heat, add the oil.

4. When oil is hot, pan-fry for 4 to 6 minutes on each
side or until golden brown. Remove and drain on paper
towels. Season with Essence. To serve, spoon the
sauce in the center of each plate. Spoon the relish in the
center of each sauce. Lay the fish directly on the top of
the relish. Garnish with parsley.
Yields: 4 servings

LEMON BUTTER SAUCE

• ¼ cup chopped shallots
• 6 tablespoons fresh lemon juice
• salt
• freshly ground white pepper
• 1 teaspoon chopped garlic
• ½ cup dry white wine
• ¼ cup heavy cream
• 1 ½ sticks butter, cut into ½ inch chips

Directions:

1. In a saucepan, over medium heat, combine the
shallots, lemon juice, salt, pepper, garlic, and wine. Bring
the liquid to a boil. Reduce the heat to medium and
simmer for about 6 minutes or until the liquid reduces by
half.

2. Add the cream and continue to simmer for 4 minutes.
Whisk butter, one chip at a time. Remove from the heat
and serve.
Yields: about 2 cups

FRENCH GREEN BEAN RELISH

• 2 tablespoons olive oil
• 1 cup thinly sliced red onions
• salt
• freshly ground black pepper
• ½ cup thinly sliced red bell peppers, seeded
• ½ cup thinly yellow bell peppers, seeded
• ¾ pound French green beans (haricot vert), trimmed
  and blanched
• 2 teaspoons chopped garlic

Directions

1. In a large sauté pan, over medium heat, add the oil.
When the oil is hot add the onions. Season with salt and
pepper.

2. Sauté for 1 minute. Add the peppers. Season with salt
and pepper. Continue to sauté for 2 minutes. Add the
green beans and garlic. Season with salt and pepper.
Continue to sauté for 2 minutes. Remove from the heat
and serve.
Yields: 4 servings

Turkey Pot Pie 11/27/98

1. Preheat the oven to 400 degrees. Grease a
9x9x2-inch baking pan.

2. Heat the butter in a large saute pan over
medium-high heat. Add the onions and celery, season
with salt and pepper, and cook, stirring, for 2 minutes.
Stir in the flour and cook, stirring, for 3 to 4 minutes to
make a blond roux. Stir in the chicken stock and bring
the liquid to a boil. Reduce the heat to medium-low
and simmer until the sauce begins to thicken, 4 to 6
minutes. Stir in the half-and-half and continue to cook
for another 4 minutes. Season with salt and pepper.
Stir in the potatoes, carrots, peas (or any other
leftover Thanksgiving vegetables), turkey, and
parsley, season with salt and pepper, and mix well.

3. Line the baking pan with one of the rolled-out pie
crusts. Pour the filling into the prepared pan. Place
the second crust on top of the filling. Carefully tuck the
overlapping crusts into the pan, forming a thick edge.
Crimp the edges, cut vents in the top crust, and place
on a baking sheet. Bake until the crust is golden
brown and crusty, 25 to 30 minutes. Let cool for 5
minutes before slicing to serve.

BASIC SAVORY PIE CRUST
(Makes 2 pie crusts, enough for one 9-inch and one
10-inch crust)

3 1/4 cups bleached all-purpose flour
1 teaspoon salt
1 1/2 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water, as needed

Directions

1. Combine the flour and salt in a large mixing bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at
least 30 minutes.

1. Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. Fill and proceed as directed in the recipe.

Makes one 10 inch tart.
Yields 8 Servings.

Vegetable Custard Tart 11/13/98

1. Preheat the oven to 400 degrees Farenheight
2. Put the mushrooms and vegetables in a large mixing bowl, add the olive oil, and season with salt and pepper. Toss to coat. Spread the vegetables evenly on a large baking sheet and roast
until lightly golden, about 20 minutes. Remove from the oven and let cool.
3. Reduce the oven temperature to 350 degrees Farenheight
4. In another large mixing bowl, combine the egg yolks and heavy cream and whisk well. Add the cheese, parsley, Worcestershire, and hot sauce, and season with salt and pepper. Whisk to
blend.
5. Line a 10-inch deep pie pan with the pie crust and crimp the edges. Layer the eggplant, then the squash, zucchini, mushrooms, and onions in the bottom of the pan. Pour the egg mixture
evenly over the top. Bake until the center sets and the top is golden, about 50 minutes. Remove from the oven and let cool for 5 minuets before slicing to serve.

Makes one 10 inch tart.
Yields 8 Servings.

St. John's Club Kale Soup 10/15/98

1. Heat the olive oil in a heavy 8-quart stockpot over high heat. Add the sausage and onion, season with salt and pepper, and cook, stirring, for 2 minutes. Add the garlic, parsley, and beans and cook, stirring for 2 minutes. Add the chicken stock and bring to a boil.
2. Add the bay leaves, thyme and the crushed red pepper. Season again with salt and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours.
3. Add the potatoes and kale, season with salt and pepper, and continue to simmer until the potatoes are tender, about another 30 minutes. Skim off any fat that rises to the surface. Remove the bay leaves.
4. To serve, pour the soup into individual soup bowls and garnish each with a tablespoon of the mint. Allow the mint to steep for about 1 minute before serving with the bread.

Yields 8 Servings

Fish n Chips 10/02/98

1. Soak the potatoes in cold water to cover for 30 minutes before frying. Season the fish on both sides with Essence.
2. In a mixing bowl, combine the flour and sugar. Add the beer, egg yolks, milk and water and whisk until smooth. Season with salt and pepper. Cover and let rest for 30 minutes. Fold in the egg whites.
3. Heat 6 inches of oil in a deep, heavy pot or an electric fryer to 360 degrees F. Dip the fillets in the batter, letting the excess drip off. Add the fish, several pieces at a time, and fry until golden brown, 4 to 6 minutes. Drain on paper towels. Season with Essence and keep warm.
4. Drain the potatoes and pat dry. Place them in a fry basket and fry in the hot oil for 3 minutes. Lift the basket out of the oil and drain over the fryer. Return the basket to the oil and fry until golden brown, another 3 to 5 minutes. Drain on paper towels. Season with salt and pepper.
5. Serve the fish ‘n’ chips on newspaper and drizzle with the vinegar and fresh lemon juice. Pass the tartar sauce.

Essence

Ingredients:

• 5 tablespoons sweet paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons freshly ground black pepper
• 2 tablspoons onion powder
• 2 tablespoons cayenne
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months

Spicy Crab Cakes with Poached Eggs & Hollandaise Sauce 9/25

Yields: 6 to 8 servings.

Emeril's Creole Seasoning

• 2-1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried leaf thyme

Directions: Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

Spicy Roasted Tomato Soup 9/18

Yields: 6 to 8 servings.

Grilled Beef, Andouille Sausage
and Blue Cheese Roulades 9/4/98

Ingredients:

• 2 teaspoons olive oil
• 1/2 pound andouille sausage
• 1/2 cup finely chopped onions
• 1/2 pound Maytag blue cheese
• 1 pound flank steak, cut into 4 (4 ounces) pieces
• essence
• 1 recipe of Smothered Potatoes
• 1 tablespoon finely chopped fresh parsley

Directions:
1. Preheat the grill.
2. Place each piece of flank steak between two sheets of plastic wrap. Using a meal mallet, pound each steak about 1/4 inch thick. Remove and discard the plastic wrap.
3. Season both sides of the steak with essence.
4. Spoon 2 ounces of the sausage mixture evenly over each steak. Sprinkle 2 ounces of the cheese, evenly over each steak. Start at one end, roll up each steak tightly, forming a jelly-roll like shape.
5. Secure each roulade with three toothpicks.
6. Place the roulades on the grill and cook for 2 to 3 minutes on all sides, or medium rare.
7. Remove from the grill and rest for a couple of minutes before slicing.
8. Using a sharp knife, slice each roulade into 1/2 inch slices.
9. To serve, spoon the potatoes in the center of each plate. Arrange the roulade slices around the potatoes. Garnish with parsley.
Yields: 4 servings

Smothered Potatoes

• 1 tablespoon olive oil
• 1 cup thinly slices onions
• salt
• freshly ground black pepper
• 1/4 pound walnut halves (about 1 cup)
• 1 pound new potatoes, quartered and roasted
• 2 teaspoons chopped garlic
• 2 cups veal reduction

Directions:
1. In a large sauté pan, over medium heat, add the oil.
2. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 2 minutes.
3. Add the walnuts and continue to sauté for 1 minute.
4. Add the potatoes. Season with salt and pepper.
5. Continue to sauté for 2 minutes. Add the garlic. Sauté for 1 minute.
6. Add the reduction and bring the mixture to a simmer. Cook for 2 minutes.
7. Remove from the heat and serve hot.
Yields: 4 Servings

Sweet Corn Fritters 8/28/98

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1/4 cup brunoise red peppers
• 1/4 cup brunoise yellow peppers
• 2 cups sweet corn kernels, (about 4 medium ears)
• 2 tablespoons chopped garlic
• 1/4 cup chopped green onions
• 3 eggs, beaten
• 1 1/2 cup milk
• 2 teaspoons baking powder
• 1 cup masa flour or cornmeal
• 2 1/4 cup flour
• dash of Worcestershire Sauce
• dash of Crystal Hot Sauce
• Solid vegetable shortening for deep-frying
• Creole seasoning
• 2 cups Creole Dipping Sauce

Directions:
1. Preheat the oil for frying.
2. In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic.
3. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted.
4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper.
5. Add the masa, flour and baking powder, beating and incorporating until the batter is smooth.
6. Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside.
7. Drop the batter, a heaping tablespoon at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes.
8. Remove and drain on two separate paper-lined plates. Season with Creole seasoning.
9. Serve the beignets with the dipping sauce on a platter.
Yields: 6 to 8 servings

Creole Dipping Sauce

• 1 egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 2 tablespoons chopped green onions
• 1 cup olive oil
• 1/4 teaspoon cayenne
• 1 tablespoon Creole or whole-grain mustard
• 1 teaspoon salt

Directions:
1. Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds.
2. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
3. Cover and let sit for 1 hour in the refrigerator before using. (Best if used within 24 hours.)
Yields: 1 1/3 cups

Watermelon Ice Cream

Ingredients:

4 quarts watermelon pieces with juice
1 quart heavy cream
2 cups sugar
8 egg yolks
1 pound semi- sweet chocolate chips

Directions:

1. Split the watermelon in half, reserving the other half for a later use.
Using a large spoon, remove the fruit from the halved watermelon. Using
your hands and knife, remove all seeds from watermelon and discard.
2. Dice watermelon into 2 inch pieces and put in a large bowl with the
juice. In a large saucepan over medium heat, combine heavy cream and
sugar. Bring the mixture up to a simmer.
3. Whisk the egg yolks until smooth and temper into the hot cream
mixture. Cook the egg mixture for four minutes. Remove from the heat.
4. Pour hot cream mixture over watermelon pieces and mix thoroughly.
Cool to room temperature.
5. Using a hand held blender puree the mixture until smooth and strain.
6. Add the ice cream mixture with the chocolate chips to the ice cream
machine.
7. Follow ice cream machine directions.
8. Serve ice cream or scoop out ice cream and place ice cream back into
the empty half of watermelon.
9. Cover with plastic wrap. Freeze until very firm.
10. To serve, slice watermelon into 1 inch slices.

Yields 4 servings

Summer Baby Vegetables Pasta Rags 7/31

Ingredients:

1/2 pound fresh pasta sheets
2 tablespoons olive oil
1 cup sweet corn kernels
salt
freshly ground white pepper
3/4 pound assorted baby vegetables (such as patty pans, zucchini,
peppers, carrots, button shiitakes, etc.) sliced in half
1 tablespoon chopped garlic
2 cups (packed) fresh spinach leaves, thinly sliced
drizzle of White Truffle Oil
4 ounces grated Parmesan Reggiano cheese
1 small fresh truffle, optional
1 tablespoon finely chopped fresh parsley leaves

Directions:

1. Bring a pot of salted water to a boil.
2. Tear the pasta into small 1 inch pieces. Add pasta to the water. Cook
until pasta is tender , about 4 to 5 minutes.
3. Drain the pasta thoroughly. Toss pasta with 1 tablespoon of the olive oil. Season with salt and pepper.
4. In a large sauté pan, over medium heat, add the remaining olive oil.
5. Add the corn. Season with salt and pepper. Sauté for 2 minutes. Add the baby vegetables. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and spinach. Continue to sauté for 3 minutes.
6. Remove from the heat. Toss the pasta with the vegetables, drizzle of
truffle oil and 1/2 cup of the cheese. Season with salt and pepper.
7. To serve, mound the pasta in the center of four plates. Sprinkle each pile of pasta with the remaining half cup of cheese. Garnish each with the
shaved truffles and parsley.

Yields 4 servings.

Rustic Blueberry and Peach Cobbler
With Oatmeal Crust

Ingredients:

For filling:

• 1 1/2 cups water
• 1 1/4 cups (packed) light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• pinch of black pepper
• 2 cups fresh blueberries, washed and stemmed
• 2 pounds peaches, peeled, pitted, and cut into wedges (about 3 cups)
• 1/2 cup flour
• 1 cup oatmeal
• 1/2 stick butter, cut into small pieces

Finish:

• 1 unbaked 9 inch pie crust
• 2 cups sweetened whipped cream
• 8 sprigs of fresh mint
• shaker of powdered sugar

Directions:
1. Preheat oven to 350 degrees F. In a sauce pan, combine 1 1/2 cups of
water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth.
2. Place the pan over high heat and bring to a boil. Reduce the heat to
medium and simmer for 2 minutes. Remove from heat.
3. Place blueberries and peaches in a mixing bowl and pour the syrup over
the fruit. Toss well and cool for 10 minutes.
4. In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
5. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden.
Remove the pie from the oven and cool for 15 minutes before slicing.
6. Slice and serve warm. Garnish with sweetened whipped cream, fresh
mint, and powdered sugar.

Yields 4 servings.

Dr. E's Get-Well Chicken Soup

• 2 tablespoons olive oil
• 1 chicken (2 1/2 to 3 pounds), boned, skinned, and visible fat removed (save the bones and the carcass, discard the skin), diced
• 2 1/2 teaspoons salt
• 10 turns freshly ground black pepper (1/2 teaspoon)
• 1 cup chopped onions<1/2 cup chopped celery
• 1/2 cup diced carrots
• 1/2 cup chopped green onions
• 2 tablespoons minced garlic
• 1/4 cup (loosely packed) fresh parsley leaves
• 1 tablespoon chopped fresh basil
• 4 bay leaves
• 1 tablespoon Emeril's Creole Seasoning
• 2 cups assorted chopped fresh vegetables, such as beans, zucchini, yellow squash, cabbage or whatever is in season
• 1 cup (firmly packed) rinsed and torn spinach leaves
• 1/4 teaspoon crushed red pepper
• 3 quarts chicken stock
• 2 cups cooked fine or broad noodles

Directions: Heat the oil in a large heavy pot over high heat. When the oil is hot, add the chicken meat and bones, salt, and pepper and saute, stirring occasionally, until the meat and bones are brown, for about 5 minutes. Add the onions, celery, carrots, green onions, garlic, parsley, basil, bay leaves and Emeril's Creole Seasoning and saute, stirring once or twice, for abou 4 minutes. Add the chopped vegetables, spinach and crushed red pepper and saute for 1 minute.

Add the stock to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for about 25 minutes. Add the noodles, bring back to a boil, and simmer for 5 minutes. Remove from the heat. Remove the carcass and loose bones. Unless you're too ill to wait, the soup will taste even better if you refrigerate it overnight. The next day, remove and discard the congealed fat on the top and reheat the soup over medium heat.

Emeril's Creole Seasoning

• 2-1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried leaf thyme

Directions: Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

1/15/98 Emeril's Banana and Pecan Beignets

Ingredients:

• 1 tablespoon butter
• 1/4 cup light brown sugar
• 1/4 cup pecan pieces
• 1 large banana, small diced
• 1/2 teaspoon vanilla
• 3 eggs, beaten
• 1-1/2 cup milk
• 2 teaspoons baking powder
• 3-1/4 cups flour
• Drizzle of Steen's 100% Pure Cane Syrup
• Pinch of cinnamon
• Solid vegetable shortening for deep-frying
• Shaker of powdered sugar

Directions: Melt the butter in a skillet over medium-high heat. Add the brown sugar and cook, stirring constantly to dissolve, about 1 minute. Add the pecans and continue to cook for 1 minute. Add the bananas and vanilla, cook for 1 minute. Remove from the heat. Make a batter by combining the beaten eggs, milk and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth. Add the banana mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Season with cane syrup and cinnamon. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with powdered sugar.

Serve the beignets warm. Yields: 2 dozen.

1/15/98 Emeril's Shrimp Beignets

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 cup chopped onions
• Salt
• Cayenne
• 1/4 cup brunoise red peppers
• 1/4 cup brunoise yellow peppers
• 2 tablespoons chopped garlic
• 1/2 cup chopped green onions
• 1 pound medium shrimp, peeled, deveined and rough chopped
• 3 eggs, beaten
• 1-1/2 cup milk
• 2 teaspoons baking powder
• 3-1/4 cup flour
• Dash of Worcestershire Sauce
• Dash of Crystal Hot Sauce
• Solid vegetable shortening for deep-frying
• Pinch of Emeril's Creole Seasoning

Directions: Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and cayenne. Sauté for about 2 minutes, or until slightly wilted. Add the peppers and 1 tablespoon garlic and continue to sauté for 1 minute. Season the shrimp with Emeril's Creole Seasoning. Add the shrimp to the pan and sauté for 2 minutes. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Make a batter by combining the beaten eggs, milk and baking powder. Season with salt and pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Add the seafood mixture to the batter and fold to mix. Season with salt and cayenne. Heat the shortening to 360 degrees F. Season with a dash of Worcestershire Sauce and hot sauce. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Season the beignets with Essence. Serve the beignets with Remoulade Sauce.

Yields: 2 dozen.

Emeril's Creole Seasoning

Ingredients:

• 2-1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried leaf thyme

Directions for Creole Seasoning:

Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

Cigars with Corn and Cheese Queso Sauce

Ingredients:

• Vegetable oil for frying
• 2 tablespoons olive oil
• 1-1/2 pounds beef tenderloin, trimmed and cut into thin strips
• Salt
• Cayenne
• 1 cup chopped onions
• 1 cup chopped tomatoes, peeled and seeded
• 2 tablespoons plus 1 teaspoon chopped garlic
• 18 small flour tortillas
• 2 teaspoons Emeril's Creole Seasoning
• 1 recipe of Corn and Cheese Queso Sauce
• 1 cup guacamole
• 1 cup salsa

Directions:

Preheat the vegetable oil to 360 degrees F in a large pan. In a large sauté pan, heat the olive oil. Season the beef with salt and cayenne. Sear the beef for 1 to 2 minutes. Add the onions and sauté for 2 minutes. Add the garlic and tomatoes. Season with salt and cayenne. Sauté for 1 minute. Remove from the heat. Season with salt and pepper. Spoon a couple of tablespoons of the filling in the center of each tortilla. Spread the filling evenly in the center of each tortilla. Roll up each tortilla tightly and secure with toothpicks, making each into a flautta. Fry the flauttas in batches until golden brown, about 3 minutes. Remove the flauttas from the oil and drain on a paper-lined plate. Season the flauttas with Emeril's Creole Seasoning. Continue frying until all the flauttas are fried.

To assemble into a hero, spoon the Queso on the bottom of a large platter. Arrange the flauttas over the sauce. Garnish with the guacamole and salsa. 6 servings.

Emeril's Creole Seasoning:

• 2-1/2 tablespoons sweet paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions:

Mix all the ingredients together and store in an airtight container. Can be stored in an airtight container for up to 3 months.

Emeril's Corn and Cheese Queso Sauce:

• 2 tablespoons butter
• 1/2 cup minced onions
• 3 cups of fresh corn, about 6 ears
• 1 tablespoon chopped garlic
• 1 jalapeno, stemmed, seeded and chopped
• 8 ounces grated Cheddar cheese
• 1/4 to 1/2 cup heavy cream

In a saucepan, over medium heat, melt the butter. Add the onions and sauté for 2 minutes. Season with salt and pepper. Add the corn and saure 10-12 minutes. Stir in the garlic, jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and pepper. Serve with the flauttas. Yields: about 2-1/2 cups.

2/5/98 Stuffed Filet Mignon
With Crawfish Bordelaise Sauce

Ingredients:

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 2 tablespoons brunoise red peppers
• 2 tablespoons brunoise yellow peppers
• salt
• cayenne
• 1 pound shellfish (shrimp, crawfish or crabmeat)
• 1/4 cup chopped green onions
• 1 tablespoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1/2 cup bread crumbs
• 1/2 cup grated Parmigiano-Reggiano cheese
• 8 to 10 filet mignons, about 8 to 10 ounces each

Directions: In a sautee pan, over medium heat and heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Sautee for 2 minutes. Add shellfish and continue to sautee for 2 minutes. Add the green onions, garlic and parsley. Sautee for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the egg, bread crumbs and cheese and mix well. Set aside.

Using a sharp knife, cut a pocket into the side of each pork filet about 1- 3/4 inches deep and 2 inches long. Season each filet, outside and in the pocket, with Creole Seasoning. Stuff each filet with 1/4 cup of the shellfish mixture. Press the filling firmly into the pockets. In a large sautee pan, over medium heat, heat the oil. Sear the filets for 4 minutes on the first side, being careful not to char them. Turn the filets over and continue to sear the other side for 4 minutes for medium rare. To serve, mound the potatoes in the center of each plate. Lay the filet over the potatoes. Spoon the sauce over each filet and garnish with green onions.

Emeril's Creole Seasoning

• 2-1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried leaf thyme

Directions: Combine all ingredients thoroughly and store in an airtight jar or container. Makes about 2/3 cup.

Crawfish Bordelaise Sauce

• 1 teaspoon olive oil
• 1/4 cup chopped onions
• 1/2 pound crawfish, shrimp or crabmeat
• salt
• cayenne
• 2 tablespoons minced shallots
• 2 tablespoons chopped garlic
• 1/2 cup peeled, seeded and chopped tomatoes
• 1/2 cup dry red wine
• 1 cup veal stock or dark stock
• 1 tablespoon finely chopped parsley
• 2 tablespoons chopped green onions
• 1 tablespoon butter

Directions: In a sautee pan, over medium heat, add the oil. When the oil is hot, add the onions and sautee for 1 minute. Add crawfish, shrimp or crabmeat and season with salt and cayenne. Sautee the mixture for 2 minutes. Add the shallots, garlic, and tomatoes and cook for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Stir in the butter. Serve warm. Yields: about 2 -1/2 cups.

2/19/98 Chocolate Covered Peanut Butter Pie

Ingredients:

• 2 cups crushed chocolate cookies (graham crackers, oreos or chocolate wafers)
• 1 cup plus 1/4 cup peanut butter, in all
• 6 tablespoons melted unsalted butter
• 1/4 pound cream cheese
• 3/4 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons chopped peanuts
• 2-3/4 cup heavy cream, in all
• 6 ounces semi-sweet chocolate, chopped

Directions: Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1 tablespoon of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan (you can also purchase a 9-inch cookie crust pan in a store, if you don';t want to make one). Bake the crust for 8-10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining 1 cup peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

2/20/98 Cream of Parsnip Soup with
Crab Meat and Wild Mushroom Relish

Ingredients:

• 1 tablespoon olive oil
• 2 cups minced onions
• salt
• freshly ground white pepper
• 3 pounds of fresh parsnips, peeled and medium diced
• 1 tablespoon chopped garlic
• 8 cups chicken stock
• 1/2 to 1 cup heavy cream (optional)
• fried parsnip strips
• 1 recipe of Crab Relish
• 1 teaspoon finely chopped fresh parsley

Directions: In a gallon stock pot, heat the oil. When the oil is hot, add the onions. Season the onions with salt and pepper. Sauté the onions for 2 to 3 minutes or until wilted. Add the vegetables and garlic. Season with salt and pepper. Stir in the stock and bring the liquid to a boil. Reduce the heat to a simmer and continue to cook for 1 hour, or until the vegetables are very tender, stirring occasionally. Using a blender, puree the soup until smooth. Slowly stir in the cream. Reseason with salt and pepper if needed. To serve, ladle the soup into the individual bowls. Peel strips of parsnip with a vegetable peeler. Fry peeled parsnips in vegetable oil and drain with a paper towel. Mound the parsnip strips in the center of each bowl. Place a spoonful of the relish in the center of each parsnip mound. Garnish with parsley. Serve warm.

Yields: 8-10 servings

Crab Meat and Wild Mushroom Relish

• 1 tablespoon butter
• 1 ear of sweet corn
• 2 cups Exotic mushrooms, such as chanterelles,
  shiitakes, lobster, hedge hogs, etc.
• salt
• freshly ground black pepper
• 1 tablespoon chopped garlic
• 1/2 pound lump crab meat, shelled and picked over
  for cartilage
• 1/4 cup chopped green onions, green part only
• 1 teaspoon finely chopped fresh parsley leaves

Directions: In a sauté pan, over medium heat, melt the butter. Using a sharp knife, remove the kernels from the corn cob (about 1/2 cup). Add the corn and mushrooms. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes, or until slightly wilted. Add the garlic, crab meat and green onions. Season with salt and pepper. Continue to sauté for 1 minute. Remove from the heat and stir in the parsley. Serve warm.

Yields: About 1 1/2 to 2 cups.

Vegetables That Can Be Substituted For Parsnips

• General - Idaho potatoes, new potatoes, fingerling potatoes, purple potatoes, carrots and sweet potatoes.

• Beets - Commonly known as the garden beet, this firm, round root vegetable has leafy green tops, which are also edible and highly nutritious. The most common color for beets (called beatroots in the British Isles) is a garnet red. However, they can range in color from deep red to white, the most intriguing being the Chioggia (also called candy cane) with its concentric rings of red and white. Beets are found year round and should be chosen by their firmness and smooth skins. In addition to the garden beet, the spinach or leaf beet (swiss chard), the sugar beet and the mangold.

• Parsnip - A sweet root vegetable similar to the carrot in shape, with a creamy-white root. Native to Europe but now found in the U.S. They are available all year, but are at their peak during the fall and winter. Almost any cooking method can be used, including caking, boiling, sautéing and steaming. Boiling is the most common method.

• Turnip - This root is very popular in Great Britain and northern Europe. The white fleshed turnip has a white skin with a purple-tinged top. The yellow turnip is actually a turnip relative of the Rutabaga. They are available all year with peak season from October to February. The turnip can be boiled or steamed, then mashed or pureed.

• Scorzonera (Black Salsify) - This black flesh root vegetable is also known as “oyster plant” because its taste resembles a delicately flavored oyster. Salsify is shaped like a parsnip and can reach 12 inches in length and 2 1/2 inches in diameter. This root is very common in Europe but can be found in the U.S. from June to February. Found commonly in Italian and Greek markets. Salsify is generally eaten plain as a vegetable or used in savory pies and soups. Daikon Radish - From the Japanese word dai for large and kon for root. This vegetable is a large Asian radish with a sweet, flesh flavor. The flesh is crisp, juicy and white, while the skin can be either creamy white or black and ranges from 6 to 15 inches in length and 2 to 3 inches in diameter. They are usually raw in salads, shredded as a garnish or stir-fry.

• Celery Root (Cekeruac) - This ugly, knobby brown vegetable is actually the root of a special celery cultivated specifically for its root. Celery root tastes like a cross between a strong celery and parsley. It’s available from September through May. This root can range in size from the size of an apple to that of a small cantaloupe. (Before using, peel and soak briefly in acidulated water to prevent discoloration.

3/6/98 Cheesy Chicken Shortcake

Ingredients:

• 2 tablespoons butter1 pound chicken breast, skinless, boneless and small diced Essence

• 1 cup minced onions

• 1 pound smoked sausage, cut into 1/4-inch slices

• salt

• freshly ground black pepper

• 1 tablespoon chopped garlic

• 2 cups heavy cream

• dash of Worcestershire Sauce

• dash of Crystal Hot Sauce

• 1/4 cup chopped green onions

• 8 each Cheesy Biscuits

• 1/2 cup grated Parmesan Reggiano cheese

Directions:
In a large sauté pan, melt one tablespoon of the butter. Season the chicken with Essence. Add the chicken to the melted butter and quickly sauté for 2 minutes. Add the remaining butter and melt. Add the onions. Season with salt and pepper. Sauté the onions for 2 minutes. Add the sausage and continue to sauté for 2 minutes. Add the garlic and cream. Season the mixture with salt, pepper, Worcestershire Sauce and hot sauce. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 4 to 6 minutes, stirring occasionally. Add the green onions. To serve, slice the biscuits in half and spoon the chicken mixture over the top. Garnish with parsley and cheese. Yields: 8 servings

Cheesy Biscuits

Ingredients:

• 4 cups plus 2 tablespoons bleached all-purpose flour

• 1-1/2 tablespoons baking powder

• 1/8 teaspoon freshly ground black pepper

• 1 teaspoon salt

• 1 cup grated white cheddar cheese

• 1 cup plus 1 teaspoon vegetable shortening

• 1-1/2 cups half and half

Directions:
Preheat the oven to 375 degrees F. Lightly grease a baking sheet. Combine 4 cups of the flour, baking powder, pepper, salt and cheese. Mix well. Add the shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in half and half. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits using a 2-1/4-inch round cookie cutter. Place them on the baking sheet and bake until golden, 30 minutes. Serve immediately. Yields: 16 biscuits

3/12/98 Banana Cream Pie

Ingredients:

• 5 large egg yolks

• 3/4 cup cornstarch

• 3 to 3 1/2 cups heavy cream

• 1-1/2 cups sugar

• 1 vanilla bean, split and scraped

• 3 cups graham cracker crumbs

• 1/2 ripe banana, mashed

• 1/4 pound (1 stick) unsalted butter, melted

• 3 pounds of bananas, cut crosswise into 1/2-inch slices

• 3/4 cup caramel sauce

• 1 cup chocolate sauce

• 2 cups heavy cream whipped to stiff peaks with 1/2

• teaspoon pure vanilla extract and 2 teaspoons

• granulated sugar

• shaved chocolate

• powdered sugar

Directions: In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1-1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom saucepan over medium heat, Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will break. Don’t be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.

When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.

Preheat the oven to 350 degrees F. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. After this pie is assembled it will come about 2 to 3 inches above the pie tin; it is a very high pie. Cover with plastic wrap and chill for at least 4 hours.

Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.

Milk Chocolate Cheesecake
With Mascerated Berries 5/8/98

Ingredients:

• 2 cups crushed chocolate wafers
• 1 stick melted butter
• 3 pounds cream cheese, at room temperature
• 1-1/2 cups sugar
• 6 eggs, at room temperature
• 1 cup heavy cream
• 1/2 cup flour
• pinch of salt
• 1 teaspoon vanilla
• 1 cup melted milk chocolate
• 2 pints, assorted fresh berries, such as raspberries, blackberries,
  blueberries, etc.
• 1/4 cup Grand Mariner
• 2 cups sweetened whip cream
• 12 sprigs of fresh mint

Directions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the crumbs and the butter together. Mix well and press into a
10 inch spring-form pan.
3. In a food processor, with the metal blade, process the cream cheese
until smooth.
4. Add 1 cup of the sugar and blend.
5. Add the eggs one at a time to thoroughly incorporate into the cheese
mixture. Add the heavy cream. Add the flour, salt and vanilla and blend
until smooth.
6. In a steady stream, pour in the melted chocolate. Pour mixture into the
prepared pan and bake for 1 hour and 15 minutes or until the cake is set.
7. Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the center.
8. Completely cool the cake before cutting.
9. In a mixing bowl, combine the remaining sugar, berries, and Grand
Marnier, mix well.
10. Cover with plastic wrap and refrigerate for 2 to 3 hours.
11. Slice the cake into twelve slices and garnish each slice with the
berries, sweetened whip cream and fresh mint sprigs.

Yields: 12 servings

Roasted Asparagus, Shaved Vadalia
Onion, Tomato and Crabmeat Salad 6/5/98

Ingredients:

• 1 pound fresh asparagus, washed and trimmed
• Salt
• Black pepper
• 2 Tbs. olive oil
• 1 pound lump crab meat
• 1/4 cup small diced red onions
• 1 medium Vadalia onion, shaved very thin
• 12 slices of tomatoes, such as beefsteak or vine ripened (about 1/4 in.thick)

Dressing:

• 1/2 cup extra virgin olive oil
• 2 tbs. minced shallots
• 1 tsp. minced garlic
• Juice of 2 lemons
• 1/4 cup finely chopped fresh herbs (such as basil, chervil, parsley, and tarragon)

Directions:
1. Preheat oven to 400° Fahrenheit.
2. Add asparagus to a pot of salted boiling water, cook for 2 minutes.
3. Remove asparagus from the water and place in a bowl of ice water
(called: shocking) for 4 minutes, remove and pat dry.
4. Toss asparagus with 2 tablespoons of olive oil, season with salt and
pepper, place on a baking sheet lined with parchment paper and roast for
6 minutes.
5. Remove asparagus from oven and cool.
6. In a small mixing bowl whisk 1/2 cup of extra virgin olive oil and lemon
juice, to emulsify the vinaigrette (should turn cloudy). Add shallots and
garlic. Season with salt and pepper. Whisk in herbs and set aside.
7. Toss the crab meat with 1/2 cup of the dressing, adding the red
onions, again season with salt and pepper.
8. Season both sides of the tomatoes with salt and pepper.
9. Assemble: Arrange tomato slices on a plate, place asparagus over
tomatoes, arrange the Vadalia onions over the asparagus, drizzle the
remainder of the dressing, and finally mound the crab meat salad in the
center.

Yields: 6 servings

Veal Carbonnade with Alfredo Style Pasta 6/19

Ingredients:

For veal:

• 1/2 cup vegetable oil
• 4 double cut veal loin chops, bone in (12-14 oz each), butterflied and pounded 1/4 inch thick
• Salt & pepper
• 2 cups flour
• 2 eggs, beaten with 2 tablespoon milk
• 2 cups breadcrumbs

For pasta:

• 2 tablespoon olive oil
• 1/2 lb ham, small diced (Smithfield or any cured ham)
• 2 tablespoon minced shallots
• 1 tablespoon chopped garlic
• 3/4 cup fresh or frozen green peas
• 1 cup heavy cream
• 1/2 pound fettucine pasta, cooked until tender
• 4 oz grated parmesan cheese
• 1 tablespoon finely chopped fresh parsley leaves
  

Directions:

1. Preheat the oven to 400 degrees.
2. Divide the vegetable oil between to 2 large saute pans. Pre-heat the oil
over medium heat.
3. Season flour, egg wash and breadcrumbs with salt/pepper.
4. Dredge each veal chop in the seasoned flour. Dip each chop in the egg
wash, letting the excess drip off. And then, dredge each chop in the
seasoned breadcrumbs, coating each side completely.
5. Pan fry 2 chops in each pan until golden, about 3-4 minutes on each
side.
6. Remove from the pan and drain on paper towels. Season with
salt/pepper and place on parchment lined baking sheet and set-aside.
7. In another large saute pan, heat olive oil over medium heat. When the
oil is hot, add the ham. Saute for 2 minutes. Add the shallots and garlic.
Season with salt/pepper. Saute for 1 minute. Add the peas and saute for
another 2 minutes. (place chops in the oven and bake for 4 minutes.)
8. Stir in the heavy cream to the ham/pea mixture. Season with
salt/pepper. Bring the liquid up to a general boil, reduce the heat to
medium low, and simmer for 4 minutes, stirring occasionally.
9. In a mixing bowl, toss cooked fettucine with cream mixture and 1/4
cup cheese. Season with salt/pepper and toss well.
10. To serve, mound the pasta in the center of 4 large bowls. Place the
veal chops directly on top of the pasta and sprinkle each with remaining
cheese. Garnish each bowl with parsley.

Yields 4 servings.