Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves

Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.

Serves 4 to 6
4 racks baby back ribs
1 recipe Rib Marinade (see below)
3 cups BBQ rub
1 recipe Rib Spritz (see below)
1 cup apple juice
1 recipe Hog Glaze (see below)
Rib Marinade:
Makes 9 cups
1 liter ginger ale
1 quart orange juice
1 1/4 cups low sodium soy sauce
1/4 cup salt
In a large bowl, combine all the ingredients. Stir well to thoroughly incorporate. Pour into a large bottle or other container and store, refrigerated, for up to 2 weeks.

Rib Spritz:
Makes 5 cups
3 cups apple juice
2 cups white wine vinegar
2 tablespoons liquid imitation butter
In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.

Hog Glaze:
Makes 8 cups
2 cups vinegar-based barbecue sauce
2 18-ounce jars apple jelly
2 cups light corn syrup
4 oz Molasses
Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.
What you’ll need:

Cutting board
Sharp boning knife or paring knife
Paper towels or clean kitchen towels

One at a time, place the racks on a cutting board, bone side up, and remove the membrane (or “silver”): At whichever end of the rack seems easier, work your fingers underneath the membrane until you have 2 to 3 inches cleared. Grab the membrane with a towel and gently but firmly pull it away from the ribs. Pulling off the membrane exposes loose fat that will need trimming so take your paring knife and cut out any excess fat. Now the racks are ready.

Set the racks in an aluminum baking pan and cover them completely with the Rib Marinade. Cover the pan with aluminum foil and let it sit for 4 hours, either in the refrigerator or, if you’re in a picnic situation, in a cooler packed with ice.

When you are ready to cook them, remove the ribs from the marinade. Pat them dry with towels. Apply the rub lightly around the edges of the ribs, over the back side of them, and on top. Then let the ribs sit, uncovered, at room temperature for 30 minutes. In the meantime, heat a smoker to 250 degrees.

Put the ribs in a baking pan, put it in the smoker, and cook for 2 hours. After first 30 minutes of cooking, spritz the ribs. Continue to spritz at 15-minute intervals for the duration of the cooking time. (The ribs should be uncovered so they can absorb as much smoke as possible.)

Remove the pan from the smoker.Pour the apple juice into a clean aluminum baking pan. Place the ribs in the pan, bone side down, and cover the pan with aluminum foil. Place the pan in the smoker and cook for 1 hour.

Remove the pan from the smoker and shut off the heat on the smoker. Remove the foil, and apply the glaze to the top and bottom of the slabs of ribs. Re-cover the pan with foil, return it to the smoker, and let the ribs rest in the smoker for 30 minutes as the temperature gradually decreases.

Remove the ribs from the pan and let them rest for 10 minutes on a wooden cutting board. Then cut and serve.

6 Chicken Breast Halves
1 Onion
3 Eggs
1/4 cup Parmesan Cheese
Lemon Zest
Salt and Pepper
4 tbsp Parsely Chopped

Slice each chicken breast in half and pound thin
In a bowl combine eggs, salt, pepper, lemon zest, and parmesan cheese
Coat each breast with egg wash and dredge lightly in breadcrumbs
Place on Lightly Oiled Cookie Sheet and Baken at 400 for 10 minutes until breadcrumbs are golden brown

Boil 4 cups of water
Place 6 medium tomatoes in boiling water for one and a half minutes and remove to cold water
Peel skin off of tomatoes, quarter and remove seeds
Place in blender and puree

Sautee onion, parsely, garlic, onion , salt and pepper in oil
When fragrant, add tomato puree and cook for 5 – 7 minutes

Layer chicken breast and sauce, grated parmesan and slided parmesan in a glass pan
Set oven to 375 Cook covered for 20 minutes and add mozarella then cook for an additional 5 – 10 minutes uncovered until mozarella is bubbly