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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• 1 can (12 oz) water-packed white albacore tuna
• 1 celery stalk, finely diced
• 2 tablespoons fresh parsley, minced
• 2 tablespoons sweet green pickle relish
• 1 teaspoon fresh lemon juice
• 1/2 cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• sour dough bread, sliced thick

Classic Tuna Melt Sandwich

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• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Creole Tomato, Bacon, Basil, and Brie

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• 1 Creole tomato
• whole mozzarella, sliced into 1/8" slices
• fresh basil
• balsamic vinegar

Tomato Mozzarella and Basil Sandwich

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• Vegetable oil for frying
• 1 (14.75 ounce) can pink salmon, drained
• 2 large eggs, lightly beaten
• 1/4 cup finely minced onion
• 1/4 cup dry bread crumbs or all-purpose flour
• 2 tablespoons cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

​Note: for an even better result, poach a one-pound salmon fillet at a simmer in lightly seasoned liquid, flake it, and proceed with the recipe. 

Salmon Croquettes

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• 1 croissant per sandwich
• leftover turkey breast is best
• cream cheese
• fresh tomato slices
• avocado slices
• shredded lettuce
• salt and pepper, to taste

Turkey With Avocado And Cream Cheese Croissant Sandwich

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• 2 slices rustic bread per sandwich
• butter
• leftover cranberry relish house-made or from a can*
• leftover turkey
• slices of Brie or Saint Andre cheese

Decadent Turkey Sandwich

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• 9 to 12 pound pork but
• 1/2 cup Ac'cent seasoning
• 1/2 cup granulated garlic
• 1/2 your favorite BBQ rub
• 2-3 cups J. Lee's Gourmet BBQ Sauce

J.Lee's Pulled Pork

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Image courtesy of BigGreenEgg.com

• 1 lb ground sirloin
• 1 lb ground breakfast sausage
• 1 large egg
• 2 teaspoons Worcestershire sauce
• 1 1/2 teasoons salt
• 1/2 teaspoon red pepper
• Cheddar cheese sliced
• 6 hamburger rolls, onion or sesame rolls
• 1 small red onion, peeled and sliced
• 1 tomato, cored and thinly sliced
• 4 leaves lettuce
• salt and black pepper to taste
• mustard, ketchup, mayonnaise, pickles etc.

Spicy Grilled Cheddar Burgers

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• 3 lbs eggplant, 2 medium
• 4 lemons
• 1/4 cup extra-virgin olive oil, plus as needed
• 4 tablespoons flat-leaf (Italian) parsley
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1 cup cucumber, thinly sliced
• 1/4 cup black olives
• 4 plum tomatoes, thinly sliced
• 1 green pepper, seeded, roasted, cut into strips
• 1/2 cup toasted walnuts, coarsely chopped
• pita or pocket bread

Roasted Eggplant Salad Sandwich

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