Emeril Lagasse's Recipes

Emeril's Favorite Tortilla Soup

2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.

Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.

Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Makes 4 to 6 servings

Chipotle Crema:
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Makes 1/2 cup

Emeril's Best Beef Stew

1 tablespoon Essence
1 tablespoon all-purpose flour
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
1 medium yellow onion, cut into medium dice
2 stalks celery, cut into medium dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup button mushrooms, quartered
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
2 1/2 cups beef broth
3 parsnips, peeled and cubed
2 turnips, peeled and cut into 1/2-inch cubes
2 cups chopped collard greens
2 tablespoons chopped fresh parsley leaves
Rice, for serving

Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside.

Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.

Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice. Makes 4 to 6 servings

Emeril's Baby Back Ribs with Homemade Barbecue Sauce

2 racks baby back pork ribs, about 4 pounds, each cut in half
2 tablespoons Essence, or favorite rib rub
1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1 teaspoon salt
1/2 teaspoon cayenne
Sliced fresh tomatoes, accompaniment

Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.

Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325 degrees. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill. Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days. Remove the ribs from the oven and uncover. Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes. Makes 4 servings and 5 cups sauce

Emeril's Hawaiian Vintage Chocolate Pie

1 cup plus 2 tablespoons sugar
3/4 cups heavy cream
3/4 cups buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
2 1/2 ounces Hawaiian Vintage Chocolate, or other high quality semisweet chocolate
1 tablespoons butter
3/4 teaspoon vanilla
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time, for the sugar and cornstarch to dissolve and the mixture to thicken, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat into thoroughly combined, about 30 seconds.

Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Makes 8 to 10 servings

Chocolate Cookie Crust:
2 cups graham cracker cookie crumbs
1 1/2 cups Oreo cookie crumbs (white centers removed)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Preheat oven to 375 degrees. In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs. In a bowl mix together the cookie crumbs, sugar and butter with your hands.

Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.)

Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes. Remove the crust from the oven and let cool completely before filling. Makes 1 (9-inch) crust

Emeril's Dessert Corn Pudding

10 to12 ears white corn, husks and silk removed
2 large eggs
1 cup heavy cream
1/4 cup plus 2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 teaspoon orange zest
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup dried cranberries
Cranberry Sauce, recipe follows

Heat the oven to 350 degrees. Grease 8 (6-ounce) custard cups and set aside. Grate each ear of corn on a coarse grater to extract 3 cups of corn pulp. In a large bowl, beat the eggs until frothy. Add the cream, sugar, butter, orange zest, 1/4 teaspoon cinnamon and salt. Add the corn and cranberries and stir to combine.

Divide among the custard cups. Place on a baking sheet and bake until the center is barely set, 45 to 50 minutes. Remove from the oven and lightly dust the tops with the remaining 1/2 teaspoon cinnamon. Serve hot or warm with Cranberry Sauce. Maes 8 servings

Cranberry Sauce:
1 cup fresh cranberries
1 cup maple syrup
1 teaspoon orange zest
1/4 cup orange juice
1 lemon, juiced

Combine the cranberries, maple syrup, orange zest, and orange juice, and bring to a simmer. Cook until the cranberries pop. Lower the heat and cook until the mixture thickens, about 10 minutes. Remove from the heat and add lemon juice, to taste. Makes 2 1/2 cups

Emeril's Fried Seafood Platter

Fried Shrimp:
2 dozen medium shrimp, peeled and deveined, tips of the tails left intact
1 cup hot sauce
Vegetable oil, for frying
1 cup all-purpose flour
2 tablespoons Essence, plus more for dusting, recipe follows
1 cup masa harina
Lemon wedges, accompaniment

Fried Soft Shell Crabs:
4 large soft-shell crabs, cleaned, rinsed gently in cool water, and patted dry
1/2 cup hot sauce
1/2 cup all-purpose flour
1 cup dried fine bread crumbs
4 1/2 teaspoons Essence, plus more for dusting, recipe follows
2 large eggs, beaten
2 tablespoons milk
Vegetable oil, for frying
Chopped parsley, garnish
Lemon wedges, accompaniment
8 pieces toasted and lightly buttered white bread, sliced in half diagonally
Cocktail Sauce, recipe follows
French fried potatoes
Dill Pickle Slices

Fried Shrimp: Place the shrimp in a bowl with the hot sauce and toss to coat. Let marinate for 30 minutes. Preheat a large pot with vegetable oil to come 4 inches up the sides to 375 degrees.

In a large bowl, combine the flour, masa, and Essence, and toss to coat. Add the shrimp in batches, turning to coat evenly, and shaking to remove any excess. Fry in batches in the oil, turning to cook evenly. Cook until golden brown and cooked through, about 3 minutes. Remove and drain on paper towels and season, to taste, with Essence.

Fried Softshell crabs: Place the crabs in a bowl with the hot sauce and toss to coat. Marinate for 30 minutes. Combine the flour and 1 1/2 teaspoons of the Essence in a medium bowl. In a second bowl, combine the bread crumbs with the remaining 3 teaspoons of Essence. In a third bowl, whisk together the eggs and milk to make an egg wash. Preheat a large pot with vegetable oil to come 4 inches up the sides to 375 degrees.

Remove the crabs from the hot sauce and dredge in batches first in the flour, then the egg wash, letting any excess drip off. Dredge the coated crabs in the bread crumbs, turning to coat evenly on both sides. Hold the body of the crab with the claws and legs hanging down over the hot oil and carefully drop it in.

Fry until golden brown, turning with tongs to brown evenly, 3 to 4 minutes per side, depending upon the size. (The crabs will float to the surface of the oil when they are cooked.) Remove and drain on paper towels and season lightly with Essence.

To serve, arrange 2 slices of buttered toast across each of 4 plates. Top with the fried shrimp and soft-shell crabs, and place a large dollop of cocktail sauce and tartar sauce to the sides. Arrange French fried potatoes, dill pickle slices, and lemon wedges to the sides and serve immediately, garnished with parsley. Makes 8 servings

Cocktail Sauce:
1 cup ketchup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

In a small bowl, combine all of the ingredients and stir to blend well. It will keep, covered and refrigerated, up to 1 week. Makes 1 cup

Emeril's Texas-Style Smoked Brisket

1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap.

Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature.

Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees. Place the water pan in the smoker and add water to the fill line, about 2/3 full.

Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

(Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil.

Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees, about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.) Serve with Barbecue Sauce on the side for dipping.

Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
1/2 teaspoon red pepper flakes, or more to taste

In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil.

Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving. Makes about 4 cups

Emeril's Kicked Up Pasta with Four Cheeses

1 pound penne, ziti or other tubular pasta
1 tablespoon olive oil
6 ounces pancetta, diced
2 tablespoons unsalted butter
2 tablespoons minced garlic
1/4 cup white wine
1 cup heavy cream
1 1/4 cups grated Grana Padana, or Parmigiano-Reggiano
1 cup crumbled Dolce Gorgonzola, Gorgonzola, or other creamy, mild blue cheese
3/4 cup grated fontina
1/2 cup grated Pecorino Toscana, or Percorino Romano
Salt and freshly ground black pepper
Minced parsley, garnish

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Toss with the olive oil and stir to prevent from sticking.

Meanwhile, in a large saute pan, cook the pancetta until the fat is rendered and browned. Remove and drain on paper towels. Melt the butter in the pan over medium heat. Add the garlic, and cook, stirring, until soft and fragrant, about 1 minute. Add the wine, increase the heat, and stir to deglaze the pan.

Cook until reduced to 1 tablespoon. Add the cream and cook until reduced slightly, about 2 minutes. Lower the heat and add the cheeses 1 at a time, stirring after each addition. Cook, stirring, until melted and smooth. Adjust the seasoning, to taste, with salt and pepper. Add the pasta and toss to coat evenly. Stir in the pancetta.

Transfer to a hollowed cheese wheel or large serving bowl. Top with freshly ground black pepper and parsley. Serve immediately. Makes 6 servings

Emeril's Pork Ribs

2 (3-pound) slabs country-style pork ribs, sliced into individual ribs
2 teaspoons salt
2 cups Steen's 100 percent pure cane syrup or other cane syrup
1/4 cup soy sauce
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons sesame oil
1/4 cup minced yellow onion
2 tablespoons chopped garlic
2 tablespoons peeled and grated fresh ginger
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
Scallions (green parts only), thinly sliced on the bias, for garnish

Put the ribs in a very large soup pot or kettle. Add the salt and enough water to cover them. Bring to a boil and let boil for 30 minutes. Remove from the heat and drain.

Whisk the remaining ingredients together in a medium-size mixing bowl, blending well. Put the ribs in a large, deep braising pan or roasting pan and pour half of the marinade over them. Cover and refrigerate for 2 to 3 hours, turning the ribs in the marinade every hour.

Preheat the oven to 350 degrees. Cover with foil and cook, basting with the reserved marinade and turning the ribs every 15 minutes, for 1 to 1 1/2 hours. Remove the ribs from the pan. Divide among 6 plates and garnish with sliced scallions. Makes 6 servings

Emeril's Cheese Ravioli with Bolognese

1 pound ricotta ravioli, cooked
Bolognese Sauce, hot
1/2 cup grated Parmigiano-Reggiano cheese

Season the ravioli with salt and pepper. Divide the ravioli between four plates. Spoon the Bolognese Sauce over the ravioli. Garnish with the grated cheese. Makes 4 servings

Classic Bolognese

1/2 cup heavy cream
10 ounces pancetta, diced
1 cup small diced carrots
3/4 cup small diced celery
1 cup small diced onions
3/4 pound ground chuck
1/2 pound ground veal
1/2 cup dry white wine
1 tablespoon minced garlic
2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock
1 cup whole milk
Salt and black pepper

In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper.

Sauté the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color.

Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper. Makes 4 servings

Emeril's Chicken Cacciatore with Spaghetti

1 (5 to 6-pound) stewing hen, cut into 8 pieces
1/2 cup all-purpose flour
1 tablespoon Essence or Creole Seasoning
3 tablespoons olive oil
1 cup diced pancetta
1 cup thinly sliced yellow onions
1 3/4 teaspoons salt
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 bay leaf
8 ounces sliced and stemmed button mushrooms
1 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
2 cups chicken stock or canned low-sodium chicken broth
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano, optional
4 tablespoons chopped fresh parsley leaves, for garnish

Season the chicken lightly with 1 1/2 teaspoons of the Essence and 1 teaspoon of the salt. In a shallow bowl, season the flour with the remaining 1 1/2 teaspoons Essence.

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the pancetta and cook until browned, stirring frequently, 4 to 5 minutes. Using a slotted spoon, transfer the pancetta to a paper-lined plate to drain and set aside.

Working 1 at a time, dredge the chicken in the seasoned flour, shaking to remove any excess. (Reserve the remaining flour.) Add the chicken to the hot oil in the pan in batches, being careful not to crowd the pan, and cook until browned, 4 to 5 minutes per side. Remove to a plate and set aside.

To the fat remaining in the pan, add the onions, salt, and red pepper and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms, oregano, rosemary, and bay leaf, and cook, stirring, until the mushrooms are soft and have given up their liquid, 4 to 5 minutes.

Add 2 tablespoons of the reserved seasoned flour, stir to combine, and cook for 1 to 2 minutes, until fragrant. Add the white wine, increase the heat, and cook, stirring, for 1 minute. Add the tomatoes and their juices and the chicken stock and return to a boil. Carefully add the browned chicken back to the pan, reduce the heat, cover, and simmer until the chicken is tender and cooked through, about 3 hours, stirring occasionally.

Remove the chicken pieces to a large serving bowl and cover to keep warm. Continue to cook the sauce, uncovered, until the sauce thickens slightly, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente, 7 to 8 minutes.

To serve, mound the pasta in a large pasta bowl and toss with some of the sauce. Arrange the chicken pieces around the pasta and top with any remaining sauce.

Sprinkle with the reserved pancetta, 1/4 cup of the cheese, if using, and garnish with the parsley. Serve immediately, passing the additional 1/4 cup cheese tableside. Makes 4 to 6 servings

Emeril’s Spicy Chicken with Cashews

2 cups diced skinless boneless chicken breasts
Salt
Freshly ground black pepper
1 cup cornstarch
Oil for frying
1/4 cup peanut oil
1 cup unsalted cashews
2 dried red peppers
1/2 pound Chinese Long Beans, blanched

Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the cashews and season with salt and pepper.

Pan-fry until golden, 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper, and cook for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve. Makes 4 to 6 servings

Emeril's Homemade Steak Sauce

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.

Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.

Emeril's Lasagne Bolognese

Bolognese Sauce:
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork, or 1/4 pound of each
1 pound ground beef
1 1/2 cups chopped onions
1/2 cups chopped carrots
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 garlic cloves, minced
Pinch ground cloves
1/4 teaspoon nutmeg
3 tablespoons tomato paste
1 cup dry white wine
3 cups chicken stock
4 chicken livers, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley
1 1/2 pounds fresh spinach pasta

Bechamel Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
4 1/2 cups milk
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup freshly grated Parmesan cheese

For the sauce, heat the butter in a large pot over medium-high heat. Add the bacon and ham and cook, stirring, for 10 minutes. Add the ground meats and cook, stirring constantly over high heat until well browned, about 20 minutes. Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.

Add the garlic, cloves and nutmeg and cook for 2 minutes. Add the tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated. Add the wine and stock and simmer over medium- high heat until sauce is thickened, about 45 minutes to one hour.

Season with salt and pepper to taste. Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble the lasagna. Preheat the oven to 350º.

Bechamel: In a saucepan, melt the butter over low het and stir in the flour, stirring constantly until smooth, about 2 minutes. Slowly whisk in the milk, stirring vigorously to blend. Increase the heat to high and bring to a boil for 1 minutes, stirring. Allow to cook for another 5 minutes, or until floury taste is gone. Remove from the heat and add the salt and nutmeg.

Butter a large rectangular baking dish, then spoon 1/2 cup of the meat sauce onto the bottom of the dish. Cover with one sheet of fresh pasta. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of béchamel sauce, then a light dusting of cheese. Repeat layering lasagna, sauces and cheese in this manner until all have been used, ending with a topping of béchamel sauce and cheese.

Bake until the lasagna is bubbling and golden brown, about 1 hour. Allow to rest 10 minutes before serving. Makes 6-8 servings

Emeril's Honey Peppered Buttermilk Fried Chicken

1/4 cup salt
1/4 cup plus 2 tablespoons Essence
1/3 cup honey
1 lemon, zested
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon black pepper
Peanut oil, for frying

Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.

Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken pieces on a large wire rack, set over a sheet tray and let rest, at room temperature for 20 minutes.

Heat 4 inches of oil to 375 degrees in a large cast iron skillet or Dutch oven. Adjust oven rack to middle position and set a second wire rack over a second baking sheet. Place baking sheet in oven and preheat oven to 200 degrees F. Line 2 large plates with a double layer of paper towels.

Fry the chicken in batches, skin side down, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, about 8 to 10 minutes longer. Remove and drain on paper towels. Using tongs, transfer to oven while you cook the remaining pieces.

Return oil to 375 degrees and fry remaining pieces. (Note: an even oil temperature is the key to the success of this recipe; a clip-on candy or deep-frying thermometer should be kept in the pot at all times, and the temperature should remain no lower than 325 degrees.) Serve hot or at room temperature. Makes 4 servings

Emeril's Broccoli and Cheese Soup with Croutons

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds.

Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:
1 cup 1/2 to 3/4-inch cubed French bread
2 tablespoons extra-virgin olive oil
1/4 teaspoon Essence or Creole seasoning

Preheat the oven to 400 degrees. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving. Makes 1 cup

Emeril's Chicken, Mushroom and Spinach Alfredo Lasagna

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces

Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes.

Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.

Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.

Preheat the oven to 375 degrees. Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta.

Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce.

Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.

Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps. Makes 6 servings

Emeril's Creole Style Tomato Soup with Goat Cheese Dumplings

2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons minced garlic
8 cups peeled, seeded, and chopped fresh tomatoes
1 1/2 quarts chicken broth
Vegetable oil, for frying
6 ounces goat cheese, room temperature
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil, plus 4 to 6 tablespoons chiffonade, for garnish
12 wonton wrappers
1/4 cup water
Essence
1/4 cup finely chopped parsley leaves

In a large saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the onions, celery, and carrots. Season the vegetables with salt, pepper, and 1/4 teaspoon cayenne. Saute the vegetables for 4 to 5 minutes.

Add the garlic and tomatoes. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes, stirring occasionally.

Preheat the fryer or a heavy saucepot filled no more than halfway with vegetable oil to 375 degrees. Prepare the dumplings while the soup is simmering and fry just before serving the soup.

In a small mixing bowl, combine the goat cheese, extra-virgin olive oil, and chopped basil. Mix until the mixture is fully incorporated. Season with salt and pepper, to taste. Spoon 1 rounded teaspoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a small amount water.

Bring 2 corners of the wrappers together and press to seal, forming a triangle. Fry the wontons for about 2 minutes each or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Essence, to taste.

Remove the soup from the heat. Using a hand-held blender, puree the soup. Stir in the parsley. Adjust the seasonings with salt and pepper, if needed. Stir in the heavy cream. Ladle the soup in a shallow bowls. Garnish each bowl with 2 dumplings and a chiffonade of fresh basil. Makes 6 servings; about 7 cups of soup and 12 dumplings

Emeril's Cheddar Mashed Potatoes

3 1/2 pounds large Idaho potatoes, peeled and cubed
8 tablespoons unsalted butter, melted
1/4 cup sour cream
1/4 cup heavy cream
2 teaspoons salt
1 teaspoon freshly ground white pepper
8 ounces grated sharp Cheddar

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes. Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water.

Lower the heat and add the butter, sour cream, heavy cream, salt, and pepper. Using a potato masher, mash to the desired consistency. Add the cheese and stir until melted and creamy. Makes 6 servings

Emeril's Tex-Mex Meatloaf with Cheddar Potatoes

2 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, stemmed, seeded and finely chopped
1 poblano pepper, stemmed, seeded and finely chopped
2 tablespoons minced garlic
1 1/2 teaspoons Emeril's Southwest Essence
1 teaspoon salt
1 teaspoon dried Mexican oregano, crumbled
1 pound ground sirloin
1 pound fresh chorizo sausage, removed from casings and crumbled
1 cup crushed tortilla chips
2 eggs, beaten
1/2 cup heavy cream
1 cup chili sauce
2 tablespoons pepper jelly
2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
Cheddar Mashed Potatoes, for serving, recipe follows

In a large skillet heat the olive oil and, when hot, saute the onion, bell pepper and poblano until very soft, 6 to 8 minutes. Add the garlic, Southwest Essence, salt, and oregano and cook for 2 minutes. Remove from the heat and allow to cool to room temperature.

Preheat the oven to 350 degrees. In a large mixing bowl, combine the cooled vegetable mixture, sirloin, chorizo, tortilla chips, eggs, and heavy cream and mix gently but thoroughly until well-combined. Transfer the meat mixture to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.

Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce in the bowl of a food processor and process until smooth. Spoon about 2/3 of the glaze evenly over the top of the meatloaf and reserve the remaining sauce on the side.

Transfer the meatloaf to the oven and bake until an instant-read thermometer inserted into the center registers 150 degrees , about 1 hour. Remove from the oven and allow to rest for about 10 minutes before serving. When ready to serve, slice into 3/4-inch thick slices and serve with the Cheddar Mashed Potatoes, passing the remaining glaze around the table for guests who might like a bit more sauce. Makes 6 servings

Cheddar Mashed Potatoes

3 1/2 pounds large Idaho potatoes, peeled and cubed
8 tablespoons unsalted butter, melted
1/4 cup sour cream
1/4 cup heavy cream
2 teaspoons salt
1 teaspoon freshly ground white pepper
8 ounces grated sharp Cheddar

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat; reduce the heat to a simmer and cook until the potatoes are fork-tender, 12 to 15 minutes. Strain the potatoes in a colander and return to the saucepan over medium-high heat to evaporate any remaining water.

Lower the heat and add the butter, sour cream, heavy cream, salt, and pepper. Using a potato masher, mash to the desired consistency. Add the cheese and stir until melted and creamy. Makes 6 servings

Emeril's Kicked Up BLT Chicken Salads with Blue Cheese

3 cups French bread cubes
7 tablespoons olive oil, divided
4 large cloves garlic, minced, divided
Essence
3 skinless, boneless chicken breasts, about 6 ounces each
3/4 pound diced bacon
1 1/2 cups mayonnaise
10 tablespoons buttermilk
1 1/2 tablespoons fresh lemon juice
2 tablespoons freshly chopped chives
3 teaspoons coarsely ground black pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 heads Bibb lettuce, washed, cored, patted dry, and thinly sliced
3/4 pound blue cheese, crumbled (recommended: Maytag)
2 ripe avocados, peeled, pitted, and diced
2 large beefsteak tomatoes, peeled, seeded and chopped
3 large hard-boiled eggs, peeled and thinly sliced

Preheat the oven to 350 degrees. In a mixing bowl, combine the bread cubes, 6 tablespoons of the olive oil, 1/3 of the garlic, and season lightly with Essence. Place the bread cubes on a baking sheet in an even layer and bake until golden brown and crisp, 12 to 15 minutes. Remove from the oven and set aside to cool.

Preheat the grill. Drizzle the chicken breasts with the remaining tablespoon of olive oil, then season on both sides with Essence. Grill the chicken until the juices run clear, about 4 minutes per side. Remove from the grill, cool and dice.

Cook the bacon in a large skillet over medium heat until just crispy, 6 to 8 minutes. Remove from the skillet and drain on paper towels.

In a non-reactive mixing bowl, combine the remaining garlic, mayonnaise, buttermilk, lemon juice, chives, pepper, salt, and cayenne. Whisk to combine and refrigerate until ready to serve the salads. (Dressing may be made up to 2 days in advance and refrigerated in a non-reactive container until ready to serve the salads.)

To serve, divide the lettuce evenly among 6 entree plates. Divide the diced chicken evenly among the centers of the 6 plates, then place mounds of the croutons, bacon, blue cheese, avocados, diced tomatoes, and hard-boiled eggs around the chicken in a wheel-spoke fashion.

Divide the dressing among the centers of the plates, or serve in small cruets for guests to drizzle over their salads, as desired. Serve immediately. Makes 6 servings

Emeril's Spicy Braised Greens

3 tablespoons vegetable oil
1/4 pound turkey bacon, diced
1 cup sliced yellow onion
1 tablespoon minced garlic
1 pound collard, mustard, or beet green leaves, or a combination
2 cups water
1/2 teaspoon salt

Heat a large, 12-inch saute pan over medium-high heat. Add the vegetable oil to the pan, and when hot, add the bacon in the pan and cook, stirring often, until the bacon is well browned, 7 to 8 minutes. Add the onions to the pan and cook, stirring often, until softened, 3 to 4 minutes.

Add the garlic and cook for 30 seconds. Add the greens to the pan and cook, stirring frequently, for about 1 minute. Add the water and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low.

Cook until the greens are tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens, if necessary. Makes 4 servings

Emeril's Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella

4 boneless, skinless chicken breasts (5 to 6 ounces each)
2 teaspoons Essence
1/2 teaspoon salt, plus more for seasoning pasta
1/4 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons milk
3/4 cup dried bread crumbs
4 tablespoons olive oil
Oven Roasted Tomato Sauce, recipe follows, or your favorite red pasta sauce
1/2 pound smoked mozzarella, sliced
1/4 cup grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
1 pound linguine, cooked al dente and kept warm
Freshly ground black pepper
2 tablespoons chiffonade fresh basil leaves

Position rack in upper third of oven and preheat oven to 400 degrees. Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.

Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step.

Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.

Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.

While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.

When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately. Makes 4 servings

Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.

Oven-Roasted Tomato Sauce:
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well.

Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed.

If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.

The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain. Makes about 4 cups sauce

Note - If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.

Emeril's Bacon-Braised and Smoked Brisket of Beef

1 (3 to 4-pound) well-marbled beef brisket, preferably with 1/4-inch outer fat remaining
1 tablespoon vegetable oil
4 1/2 teaspoons Emeril's Rib Rub
4 slices thick cut apple smoked bacon, diced
4 cups chopped yellow onions
2 tablespoons minced garlic
1 (14 1/2-ounce) can petite diced tomatoes
1 (12-ounce) bottle chili sauce
1 cup light brown sugar
2 cups beef broth
1/4 cup Emeril's Kick It Up Red Pepper Sauce
1 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber beer, to use as needed
1/4 cup cider vinegar
6 tablespoons hickory or mesquite smoking chips

Preheat the broiler to high. Place the brisket in a 9 by 13-inch baking dish or small roasting pan just large enough to hold the brisket and rub the brisket on all sides with the olive oil. Sprinkle on all sides with 4 teaspoons of the Rib Rub and place under the broiler. Broil until well browned on both sides, 8 to 10 minutes per side. Remove from the oven.

While the brisket is browning in the oven, heat a large skillet or saute pan over medium high heat and cook the bacon until most of the fat is rendered and the bacon is crispy, 4 to 6 minutes. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook until onions are lightly caramelized, about 2 minutes longer.

Add the remaining Rib Rub, tomatoes, chili sauce, brown sugar, beef broth, pepper sauce, and black pepper and bring to a simmer. Pour the hot sauce over the brisket and cover the baking dish tightly with aluminum foil. Return to the oven, reduce the oven temperature to 325 degrees, and cook the brisket, removing every hour from the oven to turn to the other side, until brisket is fork tender, about 4 hours.

Do not allow the braising liquid to evaporate to lower than halfway up the brisket; add the beer as needed to return the liquid to the proper level. You should have used the entire beer by the time the brisket is cooked.

When the brisket is fork-tender, take it from the oven and remove the brisket from the braising liquid. Set brisket aside to cool briefly while preparing the stovetop smoker.

Prepare a cast iron stovetop smoker according to manufacturer's directions using the smoking chips. When the smoker begins to smoke, place the brisket on the rack and close the lid. Smoke the brisket over medium-low heat for at least 45 minutes and up to 1 hour.

While the brisket is smoking, transfer the braising liquid to a large saute pan or skillet, skim any fat that has accumulated on the surface of the liquid, add the cider vinegar and bring to a boil. Cook until sauce has reduced to "barbecue sauce consistency", stirring frequently, 30 to 35 minutes. Remove from the heat and set aside until ready to serve the brisket. (Sauce is best served warm.)

Remove the brisket from the smoker and set aside to cool slightly before carving. Slice across the grain using a very sharp slicing knife or an electric knife and serve with some of the sauce. Makes 4 to 6 servings

Emeril's Chili Beans

4 slices thick-cut apple smoked bacon, diced
3/4 pound beef chuck, cut into 1/2-inch cubes
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon Emeril's Southwest Seasoning
2 medium onions, diced
1/2 red bell pepper, diced
1 tablespoon minced garlic
1/4 teaspoon dried Mexican oregano
1 (14-ounce) can petite diced tomatoes, with juices
4 cups beef broth
3 cups water, plus more if needed
1 pound dried pinto beans, rinsed and picked over
3 1/2 tablespoons light brown sugar
2 tablespoons ketchup
1 teaspoon prepared yellow mustard

In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chuck, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes.

Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes, broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours. (Note: add more liquid if the sauce gets too thick before the beans are tender.)

When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer. Serve hot. Makes about 2 quarts