• 3 cups flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 large eggs
• 1/2 pound butter, melted
• 1 onion diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 4 ears roasted sweet corn
• black pepper and cayenne to taste
• 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

• 4 Creole tomatoes
• 2 cups mayonnaise
• 1 tablespoon paprika
• black pepper and cayenne to taste

Roasted Sweet Corn and Crawfish Griddle Cake

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• 2 cups cornmeal
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1 teaspoon Kosher salt
• 3 stalks green onions sliced
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup buttermilk
• 1 1/2 cups whole milk
• 1 pinch salt
• 1 pinch black pepper

Cornmeal Pancakes

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• 2 eggs
• 3/4 cup sugar
• pinch of salt
• dash of nutmeg
• 1 teaspoon vanilla
• 1/2 cup milk
• Four 1 ½-inch thick slices day-old French bread
• Powdered sugar for dusting
• Cinnamon, optional
• fresh or prepared blueberries or maple syrup

Cajun French Toast 

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• 5oz. fresh Louisiana crawfish tails
• 1 link cooked chorizo, sliced into 10 pieces
• 1T. olive oil
• 1 shallot, minced
• 1t. garlic, minced
• 1t. sliced green onions
• 1t. chopped parsley
• 2 Roma tomatoes, large dice 
• 1c. shrimp stock
• 1 pinch saffron
• 1T. butter
• salt & pepper
• 1 loaf ciabatta bread, sliced and toasted

• 1 1/2 cup flour
• 3/4 teaspoon baking powder
• pinch of salt
• 4 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs separated
• 2/3 cup milk
• 3 bananas, (1 pureed, 2 diced)
• 1 tablespoon corn oil
• Vegetable oil for deep-frying
• Cinnamon sugar (1/2 cup sugar mixed with 1 tablespoon ground cinnamon

Chef's note: These seem to cry, “Brunch! Brunch!”  How about a Sunday morning treat with a big cup of Café au Lait?  Where’s my New York Times…..?

Banana Fritters

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• 2 1/2 pounds fresh Louisiana shrimp, peeled and deveined
• 2 ounces tequila
• 1 cup fresh lime juice
• 1/4 cup red onion, very finely diced
• 1 red bell pepper, very finely diced
• 1 avocado, diced
• 1 bunch cilantro, chopped fine
• Sea salt, to taste
• 1 fresh jalapeño pepper
• 2 plantains
• 6 cups vegetable oil

 Tequila Lime Shrimp Ceviche

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• 1 pound jumbo lump crabmeat, picked over for shells
• ½ cup mayonnaise
• ¼ cup panko
• ¼ cup finely chopped green onions
• 2 tablespoons minced fresh chives
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 ¼ teaspoons salt, plus more for seasoning breading
• ½ teaspoon cayenne
• ¾ teaspoon ground white pepper
• ½ cup flour
• 1 large egg
• 1 tablespoon milk
• 1 cup fine dry breadcrumbs
• Vegetable oil, for frying
• 1 cup Crème Fraiche
• 3 tablespoons lemon juice
• 2 teaspoons yellow mustard seeds
• ½ cup bread and butter pickles, roughly chopped, for garnish
• ½ cup pickled onions, roughly chopped, for garnish

Emeril’s Delmonico Crab Cakes with Mustard Crème Fraiche

• 5 ounces pepper jelly
• 2 tablespoons honey
• 1 1/2 tablespoons apple cider vinegar
• Pinch or two cayenne pepper
• 1/4 teaspoon granulated garlic
• 12 tablespoons butter, in all
• 15 (U-12 count) shrimp
• Cajun seasoning, to taste
• 6 tablespoons red onion, sliced thin
• 6 tablespoons red bell pepper, sliced thin
• 6 tablespoons green bell pepper, sliced thin

• 1 ½ pounds baby lettuce (such as oak leaf, arugula, frisée or romaine)
• 1 cup toasted pecan pieces
• 6 ounces sugarcane vinaigrette (recipe follows)
• Salt and pepper, to taste

Sugarcane Vinaigrette (Makes 6 Ounces)

• 1/8 cup Creole mustard
• 1/8 cup Steen’s cane syrup
• ¼ cup sugarcane vinegar
• 1 tablespoon fresh chopped garlic
• 1 cup good olive oil
• 1 tablespoon chopped parsley
• Salt and pepper, to taste

• 10 eggs
• 1/2 lb jumbo lump crabmeat, discarding shells
• 1/2 cup oyster mushrooms (roasted)
• 1/4 cup leeks (cut into half moons)
• 2 tbsp butter
• 1/4 cup green onions (finely chopped)
• 1/4 cup milk
• salt and pepper to taste