Bacon, Leek and Tomato Spaghetti

• 3 leeks
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 6 slices center-cut bacon, thinly sliced
• 3 cloves garlic, very thinly sliced or chopped
• Salt and pepper
• 1 28-ounce can Italian whole tomatoes in purée
• 1/4 cup flat-leaf parsley, chopped
• 1 pound spaghetti
• Freshly grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped

 

1. Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.
2. Bring a large pot of water to a boil for the pasta.
3. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
4. Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.
5. Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.

Jimmy Buffett's Barbados Style Chicken

SPICY BARBADOS PEPPER SAUCE

• 1 whole red onion
• 1 cup diced red pepper
• 2 seeded Scotch Bonnet peppers
• 2 whole papayas, peeled and seeded
• 1 bulb fresh garlic, separated into cloves and peeled
• 1/2 cup lemon juice
• 1 cup malt vinegar
• 3 cups white wine
• 2 tablespoons dry mustard
• 1 cup water
• 2 cups sugar
• 2 cups yellow mustard

TO MAKE THE SAUCE

1. In a Food Processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
2. Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.

FOR THE CHICKEN

• 2 chickens, halved
• Olive oil
• 2 tablespoons fresh thyme leaves, plus sprigs for garnish
• 4 pieces Cuban bread
• Black beans and yellow rice, as accompaniment

1. Preheat the oven to 400 degrees F.
2. Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme.
3. Bake until the chicken is just cooked through, about 20 minutes.
4. Remove from the oven.

FOR THE CUBAN BREAD

1. While the chicken is cooking, prepare the Cuban bread.
2. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other.
3. Slice the bread in 1/2 horizontally.
4. Spread both cut sides with butter.
5. Press the cut side together and place in the sandwich press.
6. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.

Preheat the broiler.

1. Brush the sauce on the chicken, coating well.
2. Place in the broiler and broil until the sauce bubbles and starts to brown.
3. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

Irish Soda Bread

• 2 cups whole wheat bread flour
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup old-fashioned rolled oats
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter, cold
• 1 1/2 cups buttermilk
• 1 egg

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
3. In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
4. Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
5. Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

*Cook's Note: The finished loaf should sound hollow when the bottom is tapped.

Turtle's "Big Shef Burger"

• 8 seeded hamburger rolls
• 8 thin hamburgers (1/8 pound each raw and frozen)
• 4 slices of yellow American cheese
• Ketchup
• Sliced dill pickles
• Tartar sauce
• Shredded lettuce
• Butter

1. In a large saute pan, over medium heat, start cooking burgers. Take 4 top halves of rolls, cut off top to form a roll with white showing on both sides.
2. Butter bottom rolls, one side of middle roll, and top roll. Broil until toasted.
3. Take bottom roll, add 5 drops of ketchup, 3 pickles, and 1 slice of cheese. Place burger on top, and cover with middle roll. Place another burger on top.
4. Flip over top roll, add 2 tsp tartar sauce and lettuce, place on top of burger.

You have just created a Burger Chef Big Shef!

Balsamic-Marinated Lamb Chops with Roasted Red Pepper Butter

INGREDIENTS FOR LAMB

• 3/4 cup balsamic vinegar
• 1/2 cup coarsely chopped shallots
• 2 Tablespoons coarsely chopped garlic
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 4 pounds lamb loin chops, 1-1/2 to 2 inches thick
• Vegetable oil

INGREDIENTS FOR ROASTED RED PEPPER BUTTER

• 1/3 cup roasted red bell peppers, chopped, or drained chopped pimentos
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon lemon juice

1. For the marinade, mix the vinegar, shallots, garlic, thyme, salt and pepper in a bowl and pour into a resealable plastic bag.
2. For the lamb, add the chops to the marinade and seal the bag tightly. Turn to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain. Pat the chops dry with paper towels. Let stand until room temperature. Brush both sides of the chops with oil and grill over hot coals for 8 minutes per side for medium-rare or to the desired degree of doneness, turning once. Remove the chops to a heated platter. Let stand for 5 minutes.
3. For the butter, pat the roasted peppers with a paper towel. Process the roasted peppers, butter and lemon juice in a food processor until blended. Serve at room temperature with the chops.

Terriyaki Wings

Wings:

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Salt and freshly ground black pepper
• 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
• Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:

• 1 cup low-sodium soy sauce
• 1 cup grapefruit juice
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice wine vinegar
• 1/4 cup brown sugar
• 1 fresh, hot red chile, halved
• 5 garlic cloves, halved
• 2-inch piece fresh ginger, smashed with the side of a large knife

1. Preheat the oven to 400 degrees F.
2. Season the chicken wings with salt and pepper. Lay the wings in a single layer on a baking sheet.
3. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through
4. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Scotch Bonnet Poppers

• 25 Scotch Bonnet Peppers
• 1 pound Meat (2/3 Beef, 1/3 Pork)
• 1 egg
• 20 cloves chopped Garlic
• 1 Cup Atomic Wing Marinade (See Atomic Chicken Wings recipe)

Tempura Batter

• 2 Cups Flour
• 1 Tbsp Chipotle Powder
• 1 Tbsp Cracked Black Pepper
• 1 Tbsp Italian Seasoning
• 1/2 Cup Beer

Dipping Sauce

• 1/4 Cup Fresh Cilantro
• 1/4 Cup Fresh Mint
• 3 Limes
• 13 Pieces of Crushed Pineapple
• 1/2 Cup Plain Yogurt

1. Start by putting on a pair of gloves for handling the peppers. Take the peppers and cut the tops off and remove the seeds. Now it is time to work on the filling.
2. Put your one pound of meat into a bowl. Next break one egg into the bowl, and add the garlic and Atomic Wing Marinade into the bowl. Mix everything together. Now it is time to stuff the peppers.
3. Use a spoon and place a tablespoon of the meat mixture into each pepper. Next it's time to work on the tempura batter.
4. Start by sprinkling the peppers with a little bit of flour so that the peppers have a little traction and so the batter will stick. Then in a separate bowl add 2 Cups of Flour, 1 Tbsp Chipotle Powder, Cracked Black Pepper, Italian seasoning and a 1/2 Cup of beer. Mix the ingredients together and then add the peppers into the tempura batter. Make sure that the peppers are fully coated in the batter.
5. Place the peppers into the oil in the fryer, using a skimmer to turn the peppers every few minutes. When done let cool on a paper towel.
6. Now it is time to make the Yogurt dipping sauce. Start by placing your fresh cilantro and mint in boiling water and let boil for 45 seconds. Take out and place cilantro and mint into a bowl of ice water. Now take the mint and cilantro and wring out the water and place in the blender. Then squeeze the juice out of the three limes into the blender followed by the pineapple and puree the mixture. Next add the yogurt and let the blender go for about 2 minutes so that everything is pureed. The dipping sauce is now done.

Serve peppers with sauce and enjoy.

BAM!

Emeril's Kicked Up Wings

• 1 quart of vegetable oil for frying
• 2 dozen chicken drumies (chicken wings with small wing joint removed)
• 2 cups Hot Sauce
• 1 cup sour cream
• 1/2 cup heavy cream
• Juice of one lemon
• 1 teaspoon minced shallots
• 1/2 teaspoon minced garlic
• 1/4 pound crumbled Maytag Blue cheese
• Salt and pepper
• Dash of Worcestershire sauce
• 1 1/2 cups flour
• 2 eggs, beaten with 1 tablespoon milk
• 2 carrots, peeled and cut into 3-inch sticks
• 2 celery stalks, peeled and cut into 3-inch sticks

1. Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour.
2. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Essence.
3. Dredge the wings in the flour. Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper.
4. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.

Essence (Emeril's Creole Seasoning):

• 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 leaf oregano
• 1 tablespoon dried thyme

1. Combine all ingredients thoroughly and store in an airtight jar or container.

BAM!

Emeril's Beefy Nachos

• 6 flour tortillas, cut into eighths
• 6 corn tortillas, cut into eighths
• Oil for frying
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 cup minced onions
• Salt and cayenne
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 tablespoon minced garlic
• 1 cup veal stock
• 1/4 pound grated Cheddar cheese (about 1 cup)
• 1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
• 1 cup shredded lettuce
• 1 cup peeled, seeded and chopped Roma tomatoes
• 1/2 cup sour cream
• 1/4 cup pickled jalapenos
• 1 tablespoon chopped cilantro

1. Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence.
2. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic.
3. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro

BAM!

Chorizo and Shrimp Quesadillas with Smoked Guacomole

• 2 ripe Haas avocados
• 1 lime, juiced
• A couple pinches salt
• 1/4 cup sour cream
• 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
• 1/2 pound chorizo sausage, sliced thin on an angle
• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 clove garlic, cracked away from skin and crushed
• 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
• Salt and freshly ground black pepper
• 4 (12- inch) flour tortillas
• 2 cups, shredded pepper Jack cheese

1. Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
2. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
3. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Atomic Chicken Wings

• 5 pounds Chicken Wings
• 1 Onion, sliced
• 12 Cloves of Garlic
• 1 Cup Enchilada Seasoning
• 1 Can Harissa Sauce
• 1 Tbsp Paprika
• 1 Tbsp Cajun Seasoning
• 1 Tbsp Smoked Chipotle Powder
• 1 Tbsp Cracked Black Pepper
• 1/2 Gallon of Water
• 3 Cups Vietnamese Chile Sauce
• 1/4 Cup Molasses
• 1/2 Cup Apricot Jelly
• Pot of Chicken Stock

1. Place 5 pounds of Chicken Wings in a large pot.
2. Next slice one onion and place into pot.
3. Take 12 cloves of garlic and smash them on the counter and place into pot, followed by 1 Cup of Schnack Enchilada Seasoning and one can of Harissa Sauce.
4. Next add 1 Tbsp of Paprika, Cajun Seasoning, Chipotle Powder and Cracked Black Pepper and fill the pot up with water (about 1/2 Gallon) so that the mixture is covered.
5. Place on stove and boil for about 5 minutes. You don't have to cook it all the way because afterwards we are going to strain it, dry it and marinate it with even more chile!
6. After the chicken has boiled for 5 minutes remove from stove and strain the juice from the chicken.
7. In a separate bowl add 3 cups Vietnamese Chile Sauce, 1/4 Cup Molasses and 1/2 Cup Apricot Jelly.
8. Mix together and pour over the Chicken Wings, just enough to coat the wings. Now mix the marinade and the chicken together so that everything is coated well. Place the Chicken Wings on the grill and cook until charred on the outside.

Shrimp with Pepper Medley

1. Combine in Medium or Large Zip Loc Zip n Steam Bag.
• 1/2 lb medium shrimp, peeled and deveined
• 1 1/4 cup chopped red pepper.
• 1 1/4 cup chopped green pepper
• 1 1/4 cup chopped yellow pepper
• 1/8 tsp dried dill weed or crushed rosemary
• 1/8 tsp black pepper
2. Seal bag and shake to mix ingredients, pat into a even layer, cook in microvave.
3. Cook on full power 5 to 5.5 minutes until shrimp is fully cooked.
4. Allow bag to stand 1 minute before handling.
5. Garnis with lemon wedge.

Greek Chicken with Potatoes and Feta

1. Combine in a medium or large Zip Loc Brand Zip n Steam bag.
• 2 boneless, skinless chicken breast cut in bite size pieces
• 3 small baby potatoes, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata Olives, pitted and chopped
• 1 tblsp lemon juice
• 1 tsp Olive Oil
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
2. Seal bag and shale gently to combine ingredients. Pat into a single layer in bag, place bag in microvave.
3. Cook on full power 7 to 7.5 minutes (Medium Bag)m or 6 to 6.5 minutes (Large Bag), until chicken is cooked through with no trace of pink.
4. Allow bag to stand 1 minute before handling. Gently shake bag to distribute seasonings, Carefully open bag.
5. Garnish with additional crumbled feta and 1 tblsp oregano. Serve with Pita Bread.