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.