• 2 tablespoons plus 1/2 teaspoon salt
• 1 teaspoon black peppercorns
• 3 bay leaves
• 2 large artichokes, 1 to 1 1/4 lb each
• 1 lemon, halved
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup yellow onion, chopped
• 3 tablespoons celery, finely chopped
• 3 tablespoons carrots, peeled and finely chopped
• 1/2 teaspoon garlic, minced
• 1½ teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1½ tablespoons all-purpose flour
• 2 cups chicken stock (canned low sodium chicken broth)
• 1 pint oysters with their liquor
• 1/4 cup dry vermouth
• 2 tablespoons dry white wine
• 2 tablespoons half-and-half, more as needed
• 1½ teaspoons Worcestershire
• 1½ teaspoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne

Emeril's Oyster Artichoke Soup

Click image to enlarge

• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

Click image to enlarge.

• 1 stick butter
• 10 large onions, thinly sliced
• 2 cups dry white wine
• 1 gallon rich stock (turkey, vegetable, beef, or chicken)
• 3 bay leaves
• 1 tablespoon dried thyme
• 1/4 cup worcestershire sauce (or more to taste)
• Creole seasoning
• 1 French baguette, sliced into rounds, toasted
• 1 pound gruyere cheese, shredded

French Onion Soup au Gratin

Click image to enlarge

• 2 bunches fresh kale
• 3 cups chicken stock
• 1 onion, chopped
• 1 clove garlic, chopped
• 1½ lbs andouille sausage, cut into round slices
• 1 lb bacon
• 2 cups brown rice
• Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

   

   

Kale Jambalaya

Click image to enlarge

Lamb Ribs

• 2 (1 1/4 pound each) lamb spare rib racks
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 4 sprigs fresh rosemary
• 1/4 cup chicken stock
• 1 cup Chile Glaze, recipe follows
• 1/4 cup Mint Oil, recipe follows
• 2 teaspoons toasted sesame seeds
• 2 teaspoons toasted black sesame seeds

Emeril's Tomato Chile-Glazed Lamb Spare Ribs

Click image to enlarge

• 1 lb dried red beans
• ​1 jalapeno pepper, seeded and chopped, chopped
• 1 quart chicken stock
• 2 cups flour
• 2 cups bread crumbs
• ​1 onion, chopped
• 2 cups egg wash (lightly beaten egg)
• salt and pepper
• ​oil for frying

Poached Egg and Red Bean Cakes

Click image to enlarge

• 2 lbs baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips
• ​2 tablespoons soy sauce
• ​1/2 teaspoon toasted sesame oil
• ​2 tablespoons vegetable oil
• ​2 tablespoons very thinly julienned fresh ginger
• ​2 dried red chiles, crumbled into small pieces
• ​Kosher salt to taste
• 2/3 cup chicken stock, homemade is best

​Note: The ideal size for the collards is 9 inches long. If substituting longer leaves, blanch them longer and continue to sauté them until tender adding more stock if necessary.

Wilted Baby Collards

Click image to enlarge

• 3 large stalks of lemongrass
• 4 cups chicken stock
• 12 fresh or frozen Kaffir lime leaves
• 1 cup straw mushrooms (canned is OK fresh is better)
• 2-4 tablespoons roasted Thai chile paste (nam prk pao)
• 8 ounces shrimp, medium peeled and deveined
• 1 1/2 tablspoons fish sauce
• 4-6 chiles, stemmed and smashed with side of knife
• 3 green onions (scallions) cut into 1-inch lengths
• juice of 1 lime
• 2 cups cooked rice (optional)

Note: Some of these ingredients you'll find in any asian market.

Hot and Sour Shrimp Soup

Click image to enlarge.

• 1 tablespoon extra virgin olive oil
• 1 small onion, minced
• 1 rib celery
• 1 carrot, peeled
• 2 cups fresh (or frozen) Southern peas e.g. black-eyeds, butter beans or zipper creams
• 2 1/2 cups chicken stock
• 1 small ham hock
• kosher salt and freshly ground black pepper

Note: Southern peas are also known as field peas or cowpeas.

Brennan's Southern Peas

Click image to enlarge.

• 1/2 quart broccoli, minced (buds and stems)
• 1/4 quart onions, chopped
• 1/4 lb butter (1 stick)
• 1/2 cup flour
• 3/4 quart chicken stock or broth
• 3/4 cup half and half
• 1 tablespoon parsley flakes
• 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

Click image to enlarge