• 1 medium eggplant
• 1 tomato
• goat cheese
• olive oil
• kosher Salt
• freshly ground black pepper
• fresh herbs, such as basil, thyme, and/or oregano

Eggplant Napoleons

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Lamb Ribs

• 2 (1 1/4 pound each) lamb spare rib racks
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 4 sprigs fresh rosemary
• 1/4 cup chicken stock
• 1 cup Chile Glaze, recipe follows
• 1/4 cup Mint Oil, recipe follows
• 2 teaspoons toasted sesame seeds
• 2 teaspoons toasted black sesame seeds

Emeril's Tomato Chile-Glazed Lamb Spare Ribs

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Remoulade Sauce

• ​1/2 cup mayonnaise
• ​2 scallions, minced
• ​1/4 cup celery, minced
• ​2 tablespoons parsley, minced
• ​2 tablespoons dill pickle relish
• ​2 tablespoons red wine vinegar
• ​4 teaspoons Dijon mustard
• ​4 teaspoons capers, drained and minced
• ​2 teaspoons Worcestershire sauce
• ​4 dashes hot pepper sauce (optional to taste)

​Oysters

• ​1 1/2 cups bread crumbs
• ​3/4 cups all-purpose flour
• ​1 teaspoon freshly ground black pepper (to taste)
• ​1/2 teaspoon cayenne pepper
• ​4 dozen oysters, shucked
• ​4 large eggs, beaten
• ​1/2 cup canola oil
• ​8 crusty French rolls cut in half
• 2 beefsteak tomatoes, thinly sliced
• ​1 cup shredded romaine lettuce
• ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

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• 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
• ​1 tablespoon cooking oil
• ​2 (14½ ounce) cans stewed tomatoes
• 1 (8-ounce) can whole kernel corn, drained
• ​1 (8-ounce) can red kidney beans, drained
• ​1/2 cup long grain rice
• 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
• ​1/4 teaspoon salt
• ​Hot pepper sauce (to taste)

Mexicali Pork Chops

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• 1 cup olive oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 small jalapeño pepper, seeds discarded, finely slivered
• 1/2 cup tarragon vinegar
• 1 pound crab fingers, cooked
• 1/2 cup parsley, finely minced
• 1 cup small cherry or grape tomatoes, halved
• 3/4 teaspoon black pepper
• 3/4 teaspoon kosher salt
• Lemon wedges, for serving
• Crusty French bread, for serving

Marinated Louisiana Crab Claws

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• 1/2 stick butter
• ​1 medium onion, chopped
• ​1/2 green bell pepper, chopped
• ​2 stalks celery, chopped
• ​3 cups corn kernels (fresh or frozen)
• ​2 cloves garlic, minced
• ​salt, pepper, and Cajun or Creole seasoning to taste
• 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
• 1/2 cup chicken broth
• 1½ cups heavy cream or half and half
• 3 cups Louisiana crawfish tails (about 1 pound, peeled)
• 2 tablespoons chopped parsley
• 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

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• 1 (14½-ounce) can golden hominy, rinsed and drained
• ​1 (14½-ounce) can white hominy, rinsed and drained
• ​2 cups chopped fresh tomatoes
• ​1/4 pound sharp Cheddar cheese, shredded (1 cup)
• ​1/2 cup mayonnaise
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 4 green onions, white and green parts, chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon salt

Hominy Salad

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• 6 ears of  corn, shucked (4 cups frozen may be substituted)
• ​1 cup heavy cream
• ​2 slices of bacon, minced
• ​1 1/4 cup onion, minced
• ​1 cup red bell pepper, minced
• ​1/2 cup celery, minced
• ​1/2 teaspoon garlic, minced
• ​6 cups chicken broth
• ​3 cups yellow or white potatoes, diced
• ​3 cups tomatoes, peeled, seeded and chopped
• ​One 4 ounce can green chilis, drained and chopped
• ​1 cup Monterey Jack cheese, grated
• ​salt and freshly ground black pepper
• ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

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• 12 ounces lump crab meat, picked over for shells and cartilage 
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons butter
• 1 cup flat leaf parsley, coarsely chopped, plus more for garnish
• 2 teaspoons garlic, minced
• 1 lb ripe tomatoes, chopped
• 1/3 cup dry white wine
• 1 pound linguine, fresh or dried
• salt and pepper to taste
• French bread, for serving
• grated parmesan, for serving

Linguine with Crab Meat

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• Vegetable oil
• 4 tablespoons chopped green pepper
• 4 tablespoons chopped onion
• 4 tablespoons  chopped celery
• 1/2 teaspoon black pepper
• 1 teaspoon Creole seasoning
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1 dash Tabasco
• 3 oz. Abita Andygator beer
• 1 lb. crawfish tails
• 1 to 1 ½ cups dry bread crumbs
• Flour
• Egg wash 
• Corn flour
• 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

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