• 3 strips of bacon, cut up
• 2 cups ham pieces and ham bone optional
• 1 large onion, chopped
• 4 cloves garlic, minced
• 15 ounce can tomatos, fresh when in season
• 1 (16-ounce) cans string beans, drained, fresh when available
• 6 new potatoes, scrubbed, peeled or unpeeled
• salt and pepper to taste

Creole String Beans with Ham and Potatoes

Click image to enlarge

• 3 pounds boneless beef chuck, cut into 1.1/2" to 2-inch cubes and patted dry

• 3 tablespoons vegetable or olive oil, divided

  Salt and freshly ground black pepper

  1 large yellow bell pepper, cut into 6 pieces

  1 large red bell pepper, cut into 6 pieces

  1 large onion, chopped

  3 large garlic cloves, minced

  2 tablespoons sweet paprika

  1 tablespoon ground cumin

  1/4 teaspoon saffron threads

  3 tablespoons all-purpose flour

  1 cup chicken broth

  1 cup dry red wine

  1 can (14.5 ounces) crushed tomatoes

  2 cans (about 16 ounces each) chickpeas, drained

  11/2 teaspoons finely grated zest and the juice from 1 large orange

Spanish Beef Rioja

Click image to enlarge

• 1 lb. orzo or elbow pasta
• 2 tablespoons olive oil
• 2 cups onion, diced
• 2 cups celery, diced
• 1 cup carrots, sliced
• 1 tablespoon garlic, minced
• 1 tablespoon each dry oregano and basil
• 1 tablespoon tomato paste
• 2 cups red-skinned potatoes, diced
• 1 medium zucchini, quartered and sliced
• 7 cups vegetable broth
• 1 can, 28 ounces,  diced tomatoes in juice
• 1 can, 15 ounces,  cannellini or Great Northern beans, drained and rinsed
• Parmesan cheese rind (optional)
• 1 bunch of kale, stems removed and chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon each black pepper and red pepper flakes

Kale Minestrone Soup

Click image to enlarge

• 2 cups du Puy lentils
• 1 cup dried pinto beans, soaked overnight
• 1 cup dried cream peas or small white beans such as navy beans or crowder peas, soaked overnight
• 2 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1¼ teaspoons hot paprika
• 1 teaspoon cayenne
• 3/4 teaspoon dried oregano, crumbled
• 1/4 teaspoon ground cinnamon
• 1 head garlic, minced
• 2 cups yellow onion, small diced
• 1 cup red bell pepper, small diced
• 1 cup yellow bell pepper, small diced
• 1 cup poblano chile, small diced
• 14.5 ounce petite diced tomatoes with juice
• 1/4 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon chipotle sauce
• 8 cups vegetable stock
• 1 tablespoon kosher salt
• 1 teaspoon hot sauce or to taste
• 1/4 teaspoon crushed red pepper

Emeril's Vegetarian Chili

Click image to enlarge

• 3 pounds (21 - 25 count) shrimp, peeled and deveined
• 3/4 cup vegetable oil
• 3/4 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 2 cups tomato sauce
• 1 cup tomaotes, diced
• 1½ cups shellfish stock
• 1 cup green onions, chopped
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste
• Louisiana hot sauce to taste

John Folse Shrimp Creole

Click image to enlarge

• 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

Click image to enlarge

• 8 ounces fresh mozzarella
• 4 - 6 cloves garlic, minced
• 4 tomatoes, cut into small dice
• 1 cup fresh basil leaves, thinly sliced
• 1 large cucumber, peeled, seeded and cut into small dice
• 2 bell peppers, any color, seeded, deribbed and cut into small dice
• 1 shallot, minced
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 1 tablespoon coarsely chopped fresh oregano
• 1/4 cup chopped fresh flat-leaf (Italian) parsley
• 1/4 cup extra-virgin olive oil, plus olive oil for drizzling on bread
• 2 tablespoons red wine vinegar
• 24 large shrimp peeled and deveined
• Olive oil for brushing
• 3 thick slices country-style bread
• 1 clove garlic
• Salt and freshly ground pepper
• Lemon wedges

Bread Salad with Grilled Shrimp

Click image to enlarge

• 4 chicken breasts (grilled)
• 8 flour tortillas, 6-inch
• 3/4 cup sour cream
• 2 tomatoes, chopped 1/4-inch
• 1/4 cup fresh lime juice
• 2 avocados, chopped 1/4-inch
• 2 taspoons Worestershire sauce
• 2 tablespoons fresh cilantro, minced
• 2 tablespoons canned chipotle chile in adobe sauce
• 1/2 teaspoon brown sugar

Grilled Chicken Tacos

Click image to enlarge

• 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

Click image to enlarge

For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

Click image to enlarge