• 3 cups bread flour
• 2 teaspoons salt
• 4 teaspoons olive oil
• 2½ teaspoons instant dry yeast
• 1½ cups water

Filling:

• 3 cups grated strong Cheddar or other strong cheese
• 1 medium onion, sliced into rings
• 6 slices thick smoky bacon

• Additional flour for dusting
• 1 cup grated cheese, for topping

Cheese, Bacon and Onion Pavés

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Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• 1 pound round steak, 1/2 inch thick
• salt, black pepper, and cayenne pepper to taste
• 6 large carrots, peeled and cut lengthwise into thin strips
• 1/2 pound of bacon
• 1/2 cup of oil
• 2 onions, chopped
• 3 stalks of celery, chopped
• 2 teaspoons of garlic powder
• 6 to 8 potatoes, peeled and cut into bite-size pieces
• 1 cup water

Boeuf a la Mode

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• 2 tablespoons olive oil
• 1 medium onion, sliced
• 12 ounces amber ale
• 2 cups chicken stock
• 1/2 cup half-and-half
• 1 cup grated sharp Cheddar cheese
• 1 cup grated Gruyere cheese
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• 1½ lbs cooked leftover hamburger patties, coarsely chopped
• 1/4 head iceburg lettuce, shredded
• 6 slices bacon, cooked crisp and coarsely chopped
• 12 cherry tomatoes, halved
• croutons
• 1 small onion, chopped
• ketchup
• yellow mustard

Bacon Cheeseburger Soup

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• 1 lb. thick-sliced bacon, diced
• 1 white onion, diced (2 cups)
• 1 cup minced celery
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 6 cups peeled and diced russet potatoes (2 lb.)
• 1 tablespoon dry mustard
• 2 teaspoons paprika
• 3 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 4 cups sharp Cheddar, shredded
• 2 cups half-and-half
• Salt, black pepper, and cayenne pepper to taste
• scallions, Minced for garnish

Cheese & Potato Soup

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• 12 large eggs, hard boiled and peeled
• 1 cup mayonnaise
• 1½ teaspoons rice vinegar
• 3/4 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 jalapenos, seeded and chopped
• 6 pieces bacon, cooked, crisp, and crumbled
• paprika
• green pepper or green onions for top, chopped (optional)

Jalapeno Bacon Deviled Eggs

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• 4 large baking potatoes
• 1½ cups (6 oz.) sharp Cheddar cheese
• 4 slices bacon, diced, cooked crisp
• 2 cups small broccoli florets, cooked crisp-tender
• 1/2 cup thinly sliced green onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salsa and/or sour cream (optional)

Cheddar Broccoli Bacon Stuffed Baked Potato

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SHRIMP 

• 4 quarts water
• 1 tablespoon liquid crab boil, such as Zatarain’s
• 2 lemons, halved
• 2 bay leaves
• salt
• 1 pound medium shrimp, peeled and deveined
• about 1/2 cup Remoulade (click here for recipe)

FRIED GREEN TOMATOES

• 1 pound medium green tomatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 cup yellow cornmeal
• 1/2 cup vegetable oil, plus more as needed
• 4 cups chopped romaine lettuce
• 1 tablespoon extra-virgin olive oil
• 8 slices white sandwich bread, toasted
• 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

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• 4 strips thick bacon
• 4 fresh peaches
• 1 cup chopped shallots
• 1 tablespoon minced garlic
• 1/3 cup wine vinegar
• 1 tablespoon honey
• 1 teaspoon hot sauce
• salt and pepper
• 4 cups salad greens
• 1/2 cup crumbled goat cheese
• 1/2 cup toasted pecans

Summer Salad with Warm Peach and Bacon Vinaigrette

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• 2 pounds fresh black-eyed peas, shelled
• 4 cups water
• salt and freshly ground pepper to taste
• 6 slices bacon, coarsely chopped
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• kernels from 1 ear sweet yellow or white corn
• 2/3 cup cider vinegar
• 1 tablespoon sugar
• 2 cups coarsely choppe ripe tomatoes
• 1 cucumber
• 2 tablespoons fresh lime juice
• ½ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro 
• 2 teaspoons ground coriander
• about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
• 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

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