• 2 cups cornmeal
• 2 cups all purpose flour
• 1 tablespoon sugar
• 1 teaspoon Kosher salt
• 3 stalks green onions sliced
• 1 teaspoon baking powder
• 1 egg
• 1/2 cup buttermilk
• 1 1/2 cups whole milk
• 1 pinch salt
• 1 pinch black pepper

Cornmeal Pancakes

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• 2 eggs
• 3/4 cup sugar
• pinch of salt
• dash of nutmeg
• 1 teaspoon vanilla
• 1/2 cup milk
• Four 1 ½-inch thick slices day-old French bread
• Powdered sugar for dusting
• Cinnamon, optional
• fresh or prepared blueberries or maple syrup

Cajun French Toast 

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• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup very finely diced onion
• 2 tablespoons very finely diced red bell pepper
• 2 tablespoons very finely diced yellow bell pepper
• 3/4 teaspoon salt, in all
• 1/4 teaspoon cayenne pepper, in all
• 1 1/2 teaspoons Emeril’s Original Essence, in all
• 2 pounds peeled Louisiana crawfish tails, in all
• 2 tablespoons chopped green onion tops
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 2 large eggs, in all
• 3/4 cup breadcrumbs, in all
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/3 cup flour
• 2 tablespoons heavy cream
• 1/2 cup vegetable oil
• 4 onion rolls, halved and toasted
• Creole tartar sauce, for serving, optional (recipe here)
• 1/4 cup sliced hamburger pickles
• 1 small tomato, cored and thinly sliced
• 1 small yellow onion, peeled and thinly sliced
• 1 cup shredded iceberg lettuce

Emeril's Crawfish Burgers

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• 1 egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 1 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Creole or whole grain mustard
• 1 teaspoon salt

• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1½ cups sharp cheddar, shredded
• 1/2 cup pickled jalapeño peppers, diced, or to taste
• 1 small can diced chilis
• 1¾ cups buttermilk
• 1 egg
• 1 tablespoon bacon grease, lard, or shortening

Susan's Jalapeño Cheddar Cornbread

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• 1 cup peanut oil
• 1 cup brown sugar
• 1 cup Steen's cane syrup
• 1/3 cup molasses
• 4 eggs
• 2 tablespoons vanilla extract
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 cups sifted all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons. ground cloves
• 2 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)

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• 1 piece fresh ginger, about 4 inches long, grated
• 1cup water
• 1 tablespoon unsalted butter at room temperature
• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups Steen's cane syrup plus extra for serving
• 1 cup peanut or vegetable oil
• 1 cup light brown sugar
• 1 teaspoon hot sauce (I like Tabasco, David Guas likes Crystal)
• 2 large eggs
• whipped cream for serving, optional

Gateau de Sirop

Lemon Pepper Vinaigrette (Makes 1 cup)

• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon roasted peppercorns
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 3/4 cup olive oil

Salad

• 1 cup lemon pepper vinaigrette
• 16 large shrimp, peeled except for the tails
• 2 teaspoons Emeril's Creole seasoning
• 4 cups assorted greens
  (Bibb, mache, frisée, arugula, watercress, radicchio, or other salad greens)
• 16 spears large fresh asparagus, peeled and blanched

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

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• 1 piece - 6 oz. Filet Mignon
• 4 each Fried Basil Leaves
• 1 cup Roasted Pepper and Basil Aioli 
• 3 each French Bread Crostini
• 1/2 cup Parmesan Ribbons 
• 1/2 cup Micro Greens
• Fresh Ground Black Pepper 
• Kosher Salt
• 1 Tbls. Extra Virgin Olive Oil 
• 2 Fresh Thyme Sprigs

Roasted Pepper and Basil Aioli:

• 4 cloves Garlic
• 1/2 cup Extra Virgin Olive Oil
• 2 each Egg Yolks
• 1/2 cup Grapeseed Oil
• 1/4 tsp. Salt 
• 1/2 cup Basil
• 1 each Roasted Red Bell pepper

• 3 eggs, slightly beaten
• 1 (15 oz) can Libby's pumpkin
• 1 cup sugar
• 1/4 teaspoon salt
• 2 to 3 teaspoons pumpkin pie spice (to taste)
• 1 cup evaporated milk or eggnog
• 1 stick unsalted butter, melted
• 1 unbaked 9" deep dish pie shell refrigerated, frozen or homemade
• 8 large, toasted, Louisiana pecan halves, for garnish, optional
• whipped cream, for garnish, optional

Note: Our version of pumpkin pie spice includes

• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg (freshly grated preferred)
• 1/4 teaspoon gound cloves

Holiday Pumpkin Pie 

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