• 4 tablespoons toasted sesame oil
• 1 2-inch piece fresh ginger, peeled and sliced into 12 thin coins
• 8 garlic cloves, smashed and peeled
• 1 bunch (about 8) scallions (white and green parts), cut into 2-inch lengths
• 3 to 4 dried red chiles, or ½ teaspoon red chile flakes
• ½ cup unsalted roasted cashews
• 6 boneless chicken thighs (about 2 pounds; preferably with skin on, but off is okay), cut into 2-inch chunks
• 1/3 cup rice wine or dry sherry
• 3 tablespoons dark soy sauce or tamari
• 4 pitted dates, thinly sliced
• 3 cups fresh basil or cilantro leaves, or a combination
• Rice vinegar or fresh lime juice to taste, for serving

Sesame Chicken with Dates and Cashews

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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• 1½ cups raw or roasted peanuts cashews,pecans, almonds
• 1/2 cups sugar
• ​2 tablespoons butter
• ​1/2 teaspoon vanilla extract

Glazed Mixed Nuts

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