• 1½ pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper to taste
• 1 bunch fresh cilantro (about 3 ounces)
• 2 tablespoons honey
• Finely grated zest and juice of 1 lime
• 1 teaspoon soy sauce
• 2 jalapeños, seeded if you like it milder and minced, plus more sliced jalapeño for garnish if desired
• 2 tablespoons extra-virgin olive oil

Jalapeno-Honey Steak

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• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup minced red bell pepper
• 1 tablespoon minced garlic
• ¼ cup minced smoked ham
• 2 cups heavy cream
• 2 teaspoons freshly squeezed lemon juice
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 pound peeled cooked Louisiana crawfish tails, with fat
• 1 ½ teaspoons Emeril's Original Essence or Creole Seasoning (recipe follows)
• ¼ cup finely chopped green onion ½ cup finely grated Parmigiano­ Reggiano cheese
• 2 tablespoons minced fresh parsley leaves
• 1 pound fettuccine or linguine, cooked until al dente
• Red pepper flakes to taste
•  

Creole Seasoning: Combine:


• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper 1 tablespoon onion powder
• 1 tablespoon cayenne
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Fettuccine with Seafood Cream Sauce

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• 1 (12-oz.) packages fresh cut green beans
• 1 Tbsp. olive oil
• 1 tsp. salt, divided
• 4 (4- to 6-oz.) bone-in center-cut pork chops
• ¼ cup freshly grated Parmesan cheese
• 1 Tbsp. lemon zest
• 1 tsp. chopped fresh thyme
• ¼ cup vegetable oil
• ¼ cup chopped pecans
• ½ Tbsp. butter

Pan Fried Pork Chops with Green Beans

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• 1½ pounds boneless, skinless chicken breasts and/ or thighs
• 2 cups homemade chicken broth or 1 can (16 ounces) low-sodium stock
• 1 ½ tablespoons vegetable oil
• Salt and pepper to taste
• 4 tablespoons butter
• ½ cup all-purpose flour
• 1½ cups milk
• 4 tablespoons butter
• ½ cup all-purpose flour
• 1½ cups milk
• 3 tablespoons minced fresh parsley
• Flaky pie crust dough, buttermilk biscuit dough, or puff pastry (thawed), for topping

Simple Chicken Pot Pie

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• 1½ pounds peeled and deveined shrimp, halved if large
• salt and pepper to taste
•   olive oil
• 3 6.5 ounce cans Bar Harbor whole clams
• ⅓ cup olive oil
• ¼ cup butter
• ½ cup minced garlic
• 2 pounds grape tomatoes, halved or quartered
• 1 cup dry vermouth
• 1½ pounds dry pasta cooked according to package directions, drained
• 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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• 2 pounds peeled and deveined shrimp, tails removed if desired
• blackening seasoning to taste
• olive oil
• 8 tablespoons butter
• ½ cup minced onion
• 4 tablespoons minced garlic
• blackening seasoning to taste
• ½  cup vermouth
• 6 cups heavy cream
• 2 egg yolks
• 1½  cups grated parmesan
• Pinch nutmeg
• salt and pepper to taste
• 2 pounds pasta, cooked according to package directions
• minced parsley, for garnish

Blackened Shrimp Alfredo

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• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, diced
• 1½ cups finely diced onion
• 4 cups chicken stock
• 2 cups water
• 2 teaspoons chicken base
• 1 cup green peas
• salt and pepper to taste
• 1 recipe dumplings (follows)
• celery leaves or parsley and sliced green onions, for garnish
•  

Dumplings

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon finely ground black pepper
• 2 tablespoons salted butter, melted
• 1 scant cup chicken stock, cooled

Chicken and Dumplings

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• 1 pound cleaned and deveined Louisiana shrimp
• Creole seasoning to taste
• 4 tablespoons olive oil, in all
• 1 stick butter, in all
• 1 cup diced red onion
• 2 tablespoons finely minced or pressed garlic (about 2 cloves)
• salt and red pepper flakes to taste
• ¼ cup dry white wine
• 1 pound dried linguine
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• ½ cup minced fresh parsley
• Crunchy Breadcrumbs (recipe follows)
• lemon wedges, additional olive oil,
• for serving

Crunchy Breadcrumbs

• 2 tablespoons olive oil
• pinch of salt
• ¾ cup panko breadcrumbs
• 1 tablespoon finely minced or pressed garlic (about 2 cloves)
• ½ cup minced fresh parsley leaves and tender stems
• 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

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• ¼ cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 large eggs
• ½ cup whole milk
• 1 teaspoon Dijon mustard
• 1 ¼ cups panko bread crumbs
• ¼ cup grated parmesan cheese
• 4 boneless, skinless chicken breasts
• Extra-virgin olive oil, for pan-frying
• 2 cups marinara sauce
• 1 (8-ounce) ball fresh mozzarella cheese,
• cut into 8 slices
• Chopped fresh basil, for garnish
• Fresh linguine or your favorite pasta, cooked al dente, for serving

Ayesha’s Chicken Parmesan

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• 8 veal scallopini from the round (leg), about 2 ounces each
• Sea salt and freshly ground black pepper
• 1½ cups fine dried bread crumbs
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh Italian (flat-leaf) parsley
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• ½ cup unbleached all-purpose flour
• 2 eggs
• Olive oil for frying
• ¼ pound (about 8 cups) arugula
• Extra-virgin olive oil
• ½ lemon
• 1 cup Salsa Rosa (follows)
• Wedge of Parmesan cheese
• 1 lemon, quartered

Salsa Rosa

• 12 large red bell peppers
• Olive oil for coating the peppers, plus 2 tablespoons, or as needed
• 4 serrano chilies
• 2 cloves garlic, thinly sliced
• 1 tablespoon chopped fresh oregano
• 1 cup tomato puree
• 1 1/2 teaspoons sea salt
• 1 tablespoon red wine vinegar
• Freshly ground black pepper

Veal Milanese

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