• 40 dried guajillo chiles
• 20 dried ancho chiles
• 20 dried pasilla negro chiles
• 2½ cups fresh orange juice
• Grated zest of I orange
• ½ cup firmly packed dark brown
• sugar
• 9 cloves garlic
• 1½ tablespoons cumin seed, roasted and ground (page 164)
• 1½ tablespoons kosher salt
• 1 tablespoon black pepper
• 1½ tablespoons distilled vinegar
• 1 tablespoon fresh lime juice
• 6 ounces cola
• 8 ounces Mexican beer
• 4 pounds pork shoulder, cut into ½-inch cubes
• 3 tablespoons vegetable oil
• 24 (5½-inch)soft white corn tortillas, for serving
• Garnish: caramelized diced pineapple, Pineapple-Habanero Chile Salsa

Pineapple/Habanero Salsa:

• 1 pineapple, about 3 ½ pounds, peeled, cored, and cut into ¼ inch rings
• 1 orange or red habanero chile, dry-roasted, seeded, and minced
• 1 sweet red bell pepper, cored, seeded, and dices
• 1 tablespoon finely chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice

Tacos al Pastor

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• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

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• 8 navel oranges
• 1 bottle (750 ml) Everclear or other neutral high-proof alcohol
• 2½ cups sugar
• 6 cups water

Emeril's Orangecello

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• 1 cup (8 fl oz/250 ml) fresh orange juice
• 2 tablespoons fresh lime juice dried chipotle chili pepper, stemmed and seeded 
• 1 cup (8 fl oz/25~) ml) red salsa, your favorite
• 1/4 cup (2 fl oz/6() ml) olive oil teaspoon salt
• 4 boneless chicken breast halves 
• Fresh orange slices, optional 
• Fresh cilantro (fresh coriander) sprigs, optional

Grilled Citrus-Marinated Chicken Breast

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Crust

• 3 cups flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 12 tablespoons unsalted butter, cold
• 8 tablespoons ice water
• 1 egg and 1 tablespoon water for egg wash

Filling

• 5 apples, Granny Smith are good
• 1¼ cups fresh cranberries
• 2/3 cup sugar
• 1/4 cup cornstarch
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 tablespoon orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• pinch salt

Deep Dish Apple Cranberry Pie

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• 2 cups fresh cranberries
• 1/2 cup granulated sugar
• 1/2 cup water
• zest of one orange, divided
• wheel brie
• 1/2 cup shelled pistachios
• (crackers for serving)

Baked Brie With Cranberry And Pistachio Topping

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Filling

• 2 cups dried figs, hard tips discarded
• 1½ cups dried dates, pitted
• 1 cup raisins
• 3/4 cup almonds, toasted and coarsely chopped
• 3/4 cup walnuts, toasted and coarsely chopped
• 1/2 cup orange marmalade
• 1/2 cup honey
• 1/4 cup brandy
• 1 teaspoon orange zest, finely grated
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon geound cloves

Cookie dough

• 4 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (2 sticks), cut into 1/2-inch cubes
• 1 large egg
• 1/2 cup milk
• 1 tablespoon vanilla extract
• 1 egg white beaten with 1 tablespoon water to make egg wash
• colored sprinkles for decoration

Italian Fig Cookies

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• 6 cups shelled fresh sweet green peas
• 4 bacon slices
• 2 shallots, sliced
• 1 teaspoon orange zest
• 1 cup fresh orange juice
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 to 3 tablespoons fresh mint, chopped
• 1 tablespoon butter

Note: 2 (16 oz) bags of frozen sweet green peas, thawed may be substituted.

Green Peas With Crispy Bacon

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• 1 orange
• 6 tablespoons unsalted butter
• 2 tablespoons white onion, finely chopped
• 2 cloves garlic
• 16 large Louisiana shrimp, peeled and deveined with tails intact
• 1 chile chipotle en adobo or 2 serrano or cayenne chiles, finely chopped
• 1/4 cup tequila reposado
• 3 tablespoons fresh cilantro, minced
• salt, to taste

Shrimp with Orange and Tequila

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• 3 fresh Louisiana oranges
• 3 cups cooked  Texmati® basmati Rice,  Royal Blend w/Freekah, or Royal Blend w/Flax Seed
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint leaves
• 1/2 cup chopped walnuts
• salt and pepper to taste

Orange and Mint Rice Salad

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