• 1 Whole Rotisserie Chicken (purchased or self-prepared)
• 3 cups cooked white or brown rice (your favorite brand)
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 tablespoons butter
• 1 green onion, trimmed and chopped
• 1 can cream of chicken/cream of mushroom soup blended
• 4 oz cream cheese, softened 
• 1 cup sour cream
• 3 tablespoons cilantro, chopped
• 1/2 lime, juiced
• 1 tablespoon salt
• 2 teaspoon pepper
• 1 tablespoon granulated garlic
• 2 cups Mexican blend shredded cheese

Tex-Mex Chicken & Rice Casserole

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• 2 boneless skinless chicken breasts, sliced in half (6 - 8 oz. each), chicken tenders work well too
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup coconut milk
• 3/4 cup shredded unsweetened coconut
• 3/4 cup panko bread crumbs
• 1/4 cup canola oil

Coconut Crusted Chicken

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• 12 chicken legs
• salt and pepper
• 3/4 cup hot pepper jelly

Spicy Glazed Chicken

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• 2 pounds peeled & deveined Louisiana shrimp
• 2 drops concentrated liquid shrimp boil
• 2 pounds fresh (or frozen) baby lima beans or butter beans
• 2 tablespoons butter
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 1 rib celery, chopped
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons (1/4 cup) flour
• Crystal Hot Sauce, about 1/2 to 1 teaspoon
• Tony Chachere's to taste
• Cooked white or brown rice for serving
• Hot sauce

Lima Beans and Shrimp

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Chile Sauce

• 1/2 cup coarsely chopped fresh peppers, your choice heat level
• 4 finely minced garlic cloves
• 1 teaspoon salt
• 1 cup olive oil
• 1/4 cup white wine vinegar

Glaze:

• 3 tablespoons butter
• 3 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 2 tablespoons hot pepper sauce
• 2 tablespoons fresh lemon juice

Chicken:

• 1/4 cup chopped fresh cilantro
• 1 2-inch piece fresh ginger, peeled, thinly sliced
• 1 large shallot, peeled, quartered
• 3 garlic cloves, peeled
• 1/2 cup Chile Sauce sauce
• 1/4 cup extra-virgin olive oil plus additional for brushing
• 1/4 cup fresh lemon juice
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 3 1/2- to 4-pound chicken, backbone removed, opened flat

Fiery Glazed Chicken

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• 5 catfish fillets (3 to 4 ounces each), boneless and skinless

Southwest Marinade:

• 3 tablespoons fresh squeezed lime juice
• 1/3 cup canola oil
• 1 tablespoon ground cumin 
• 1/2 teaspoon cayenne pepper
• 1/3 teaspoon salt
• 1 tablespoon minced garlic

Cilantro Lime Aioli:

• 1 tablespoon lime juice
• 2 tablespoon low fat mayo
• 1 tablespoon honey
• 1 ½ teaspoon apple cider vinegar
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon minced garlic
• 1 pinch salt
• 1 tablespoon chopped cilantro

Crunchy Pecan Topping:

• 5 tablespoons pecans, finely chopped
• 1 teaspoon margarine
• 1/4 teaspoon black pepper
• Zest of 1 lime

Corn/Pepper Relish:

• 1 tablespoon margarine
• 1 teaspoon ground cumin
• 1 poblano pepper diced
• 1 red bell pepper diced
• 2 1/2 cups fresh corn kernels cut off the cob or frozen sweet corn kernels 
• 1/4 cup chopped cilantro
• 1/3 teaspoon salt
• 1/4 teaspoon black pepper

Plate Garnish:

• 1 tablespoon of aioli
• Cilantro Chopped 

Southwest Okie Catfish

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• 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

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• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1½ lbs jumbo shrimp, peeled and deveined (weight after peeled)
• kosher salt and fresh pepper to taste
• 8 skewers wooden or steel

Grilled Pesto Shrimp Skewers

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• 4 thick center-cut pork chops
• 1/2 cup corn starch
• salt and pepper
• 3 tablespoons vegetable oil
• Steen's Cane Syrup or other thick syrup

Steen's Glazed Pork Chops

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SHRIMP 

• 4 quarts water
• 1 tablespoon liquid crab boil, such as Zatarain’s
• 2 lemons, halved
• 2 bay leaves
• salt
• 1 pound medium shrimp, peeled and deveined
• about 1/2 cup Remoulade (click here for recipe)

FRIED GREEN TOMATOES

• 1 pound medium green tomatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 cup yellow cornmeal
• 1/2 cup vegetable oil, plus more as needed
• 4 cups chopped romaine lettuce
• 1 tablespoon extra-virgin olive oil
• 8 slices white sandwich bread, toasted
• 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

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