• 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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• ¼ cup extra virgin olive oil
• 1 tablespoon chili powder
• ½ bunch of cilantro, chopped
• 4 jalapeños, seeded and chopped
• 2 large yellow onions, chopped
• 6 to 8 Hatch chiles, roasted, seeded and chopped (reserve seeds for extra heat)
• 4 cloves garlic, minced
• 3 large tomatoes, diced
• 3 green onions, chopped
• 4 large chicken breasts, shredded (or one whole chicken, roasted and deboned)
• 1 cup of cheddar cheese
• 12 cups chicken stock
• Juice of 2 limes
• 2 tablespoons of butter
• 1 teaspoon freshly-cracked black pepper
• ¼ teaspoon cayenne
• Salt to taste
• Additional cilantro and green onions to be added to bowls as garnish
• Tortilla chips

Hatch Chili Chicken Tortilla Soup

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• ¼ cup chili powder
• 2 tablespoons whole cumin seeds
• 1 teaspoon cayenne
• ¾ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano, crumbled between your fingers
• 3 bay leaves
• 2 teaspoons light or dark brown sugar
• 4 pounds boneless beef chuck, trimmed and cut into 1½ to 2-inch cubes
• 1 teaspoon freshly ground black pepper
• 2½ tablespoons kosher salt
• 3 tablespoons vegetable oil
• 3 medium onions, coarsely chopped (about 4 cups)
• 1½ cups chopped celery, including leaves
• 6 cloves garlic, roughly chopped
• 2 jalapeño chiles, roughly chopped
• One 12-ounce bottle dark Mexican beer, such as Negro Modelo
• 2 tablespoons tomato paste
• One 28-ounce can crushed tomatoes
• 1 ounce semisweet chocolate, coarsely chopped
• 3 tablespoons masa harina (corn flour, not cornstarch)
• ½ cup chopped fresh cilantro leaves
• ½ cup chopped fresh parley leaves

Emeril's Slow Cooker Chili

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• 2 dozen freshly shucked Louisiana oysters on the half shell
• 1 cup bacon, cooked and chopped (approx. 8 slices)
• 3 whole jalapeño peppers, seeded and finely chopped
• 1 pound shredded pepper jack cheese
• 1 cup liquid garlic butter in a squeeze bottle
• Rock salt if broiling in oven

DON'S Seafood Jacked Up Oysters

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• 4  pounds veal shoulder, sliced into thin cutlets
• 2  cups flour
• 1  teaspoon Creole sesoninbg
• 1/4  cup  rendered bacon fat
• 1  large onion, small dice
• 1  stalk celery, small dice
• 1/2  bell pepper, small dice
• 2  cloves garlic, minced
• 2  cups tomatoes, diced
• 2  cups veal stock 
• leaves from 1  sprig thyme
• 1  teaspoon crushed red pepper flakes
• 1  bay leaf
• 1  tablespoon Worcestershire sauce
• 2  green onions, chopped
• salt, pepper and Tabasco to taste
• Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

• 1  cup stone ground white corn grits
• 1  jalapeño
• 3  tablespoons butter
• 2  tablespoons mascarpone or cream cheese
• 1/4  cup grated  Edam cheese
• salt to taste

Slow-Cooked Grillades and Grits

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• 1 head green cabbage, about 1 lb, coarsely shredded
• ​1 head red cabbage, about 1 lb, coarsely shredded
• ​4 celery stalks, thinly sliced
• ​1 yellow onion, diced
• ​1 green bell pepper, seeded and diced
• ​1 red bell pepper, seeded and diced
• ​1/2 cup pickled jalapeño or to taste, diced
• ​1/2 cup raw sugar
• ​1/2 cup olive or vegetable oil
• ​1/2 cup cider vinegar
• ​1/2 cup cane or champagne vinegar
• ​salt and pepper, to taste
• ​1 tablespoon Creole mustard, or other grainy mustard
• ​1 teaspoon celery seeds

​To Serve

• 1/2 cup roasted peanuts
• 1/2 cup cilantro, chopped

Note​: If the peanuts are salted, they will affect the overall salt content

Sweet And Sour Coleslaw

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• 1½ cups cornmeal
• 1/2 cup all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 3 jalapeno peppers, seeded and finely chopped

Jalapeno Cornbread

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• ¼ cup soy sauce
• 4 cloves garlic
• 1 cup fresh cilantro leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1 serrano or jalapeño pepper, optional
• ¼ cup fresh lime juice
• 1½ pound flank steak

Parsley Sauce:

• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, chopped chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• ⅓ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon black pepper
• olive oil, as needed

Grilled Flank Steak

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• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1½ cups sharp cheddar, shredded
• 1/2 cup pickled jalapeño peppers, diced, or to taste
• 1 small can diced chilis
• 1¾ cups buttermilk
• 1 egg
• 1 tablespoon bacon grease, lard, or shortening

Susan's Jalapeño Cheddar Cornbread

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