Recipe adapted from Emeril’s Creole Christmas Cookbook, by Emeril Lagasse
2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon
1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Combine all of the ingredients in a food processor
or blender and process until smooth, about 15 seconds.
Scrape down the sides of the bowl with a rubber spatula.
Pulse 2 or 3 times. Store in a sterilized container until ready to use.
Yield: about 1 quart.

Recipe adapted from Emeril Lagasse's cookbook,
Emeril's Creole Christmas, published by William Morrow
One 14-ounce bottle of ketchup
1/2 cup water
2 teaspoons molasses
2 teaspoons Creole or whole grain mustard
2 teaspoons chopped garlic
1/4 cup chopped onions
2 tablespoons firmly packed light brown sugar
Dash of hot pepper sauce
Dash of Worcestershire sauce
Pinch of salt
Pinch of cayenne
2 teaspoons peeled and grated fresh ginger
Pinch of freshly ground black pepper
In a food processor fitted with a metal blade,
combine all of the ingredients. Process until smooth, about 15 seconds.
Scrape down the sides with a rubber spatula.
Pulse two or three times. Refrigerate overnight before using.
Yield: 2 cups

Recipe courtesy of Emeril Lagasse
2 cups extra virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic paste
1/2 cup chiffonade of basil
1 head of radicchio, quartered
2 Creole or Beefsteak tomato, sliced 1/4-inch thick
1 red onion, sliced into 1/4-inch rings
1 zucchini, sliced 1/4-inch thick
2 cups sliced assorted wild mushrooms
(chantrelles, shiitaki, oyster, etc.)
1 yellow squash, sliced 1/4-inch thick
1/2 pound blanched asparagus spears
Preheat the grill. Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper.
Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side.
In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together.
Season the marinade with salt an pepper. Remove the vegetables from the grill.
In a glass souffle bowl, alternate layering the different vegetables.
Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight.
Either serve the vegetables in the glass container or on a platter. Garnish with parsley.
Yield: 6 servings

Recipe courtesy of Emeril Lagasse
1 half of chicken
1/2 cup extra-virgin olive oil
Juice of one lemon
1 cup chopped fresh rosemary
2 tablespoon minced garlic
Salt and black pepper
1 pound new potatoes, quartered, blanched
Fresh rosemary sprigs
Preheat the grill. Season the chicken with olive oil, salt and pepper.
Place on the grill and cook for 8 minutes on each side.
Preheat the oven to 400 degrees.
In a food processor, puree all the ingredients together
until smooth. Season with salt and pepper.
Toss the potatoes with the rosemary, coating each potato completely.
Place the potatoes on a parchment-lined baking sheet.
Roast the potatoes for 10 to 15 minutes or until they are golden brown.
Remove the potatoes from the oven and place on a platter.
Arrange the chicken along the side.
Garnish with fresh rosemary sprigs and Essence.
Yield: 4 servings

This will keep in fridge for a couple of weeks."
Original recipe yield: 3 cups.
Prep Time:10 MinutesCook Time:40
INGREDIENTS:
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste

DIRECTIONS:
In a heavy non-reactive saucepan, stir together the mustard, brown sugar,
vinegar, and beer. Season with chili powder and black, white, and cayenne peppers.
Bring to a simmer over medium-low heat, and cook for about 20 minutes.
DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke.
Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking.
Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend.
The vinegar taste may be a little strong until the sauce completely cools.

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :6:00
Categories : Pasta Salads
Healthy And Hearty Vegetarian
Amount Measure Ingredient -- Preparation Method
12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon celery seed
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped

Break vermicelli into 1" pieces, and cook according to package directions.
Mix pickle juice, French dressing, garlic, and seasonings
and pour over warm vermicelli. Chill.
One hour before serving, add celery, green onions and parsley.

Recipe By : Cook's Magazine May 1988
Serving Size : 4 Preparation Time :0:45
Categories : Appetizer Fall
Grilled Mediterranean
Summer Amount Measure Ingredient -- Preparation Method
VINAIGRETTE:
2 shallots
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
5 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper
EGGPLANT GARNISHES AND BREAD:
1 red bell pepper
2 pounds Japanese eggplant
4 slices French bread or white bread-country style crusty
1/2 cup olive oil
3 ounces black Nicoise olives-about 24
1/4 cup coarsely chopped fresh basil leaves
1 clove garlic

PREPARATION: For the vinaigrette, mince the shallots.
In a bowl, combine the shallots and vinegars and let stand for 10 minutes.
Gradually whisk in the olive oil and season to taste with salt and pepper. Set aside.
Roast the red pepper over a gas flame, under the broiler,
or on the grill until skin blackens and blisters. Cool, remove skin, seed,
and coarsely chop pepper.
Recipe can be made to this point several hours ahead.
COOKING AND SERVING:
Cut the eggplant lengthwise into 1/4-inch-thick slices.
Brush both sides of the sliced eggplant and the bread
with olive oil, set bread aside. Grill the eggplant over a hot fire
until browned on each side, about 7 minutes. Arrange the eggplant on a
serving platter. Drizzle with the vinaigrette and garnish with the
roasted red pepper, black olives, and basil.
Grill the bread on both sides until crisp, about 4 minutes total.
Remove from grill and immediately rub with the garlic.
Serve the grilled bread with the salad.

Recipe courtesy Zock Clahan
4 pounds large firm potatoes (about 10)
1 (12-ounce) container sour cream
1/2 cup chopped green scallion onions
1 tablespoon chopped fresh basil
3 Italian tomatoes, chopped
1 rosemary sprig, chopped
12-ounces cheddar cheese, grated
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F. Scrub the potatoes. Pat dry with paper towels.
Bake potatoes for 45 minutes. Remove from oven and place on a cutting board. Let cool for 30 minutes.
Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat.
Put the pulp into a large bowl and add sour cream, scallions, basil, tomatoes and rosemary.
Mix together until you have a smooth texture. Stuff each potato with stuffing.
Sprinkle with cheddar cheese and parsley. Place in covered barbecue and cook for another 15 minutes. Remove with barbecue tongs to serving tray and serve hot.
Yield: 10 servings

Recipe By : Cook's Magazine May 1988
Serving Size : 4 Preparation Time :0:20
Categories : American Entree
French Grilled
Main Course
Amount Measure Ingredient -- Preparation Method
ROSEMARY GRILLED CHICKEN:
4 large boneless chicken breasts -- with skin (about 1 1/2 lbs.)
or 6 medium boneless chicken breasts -- with skin
1 tablespoon oil
2 tablespoons minced fresh rosemary
Salt
Fresh ground black pepper
BLACK PEPPER SHALLOT BUTTER
1 shallot
6 tablespoons butter -- softened
1/2 tablespoon cracked black peppercorns
1 lemon
PREPARATION:
Rub chicken breasts with the oil and rosemary, sprinkle with salt and pepper.

For the butter, mince the shallot. Cream the butter, and then beat
in the shallot and the cracked black peppercorns. Season to taste with
fresh lemon juice. Shape the seasoned butter into a 1-inch log,
wrap in plastic, and refrigerate.

Recipe can be made to this point several hours ahead. Wrap and refrigerate chicken.

COOKING AND SERVING:
Heat the grill or broiler. Grill or broil chicken, turning once,
until chicken is cooked through, about 10 minutes. Top each hot
chicken breast with a 1/4-inch slice of black-pepper shallot butter.

NOTES : The strong flavors of rosemary and black pepper are delicious with grilled chicken.

yield: 6 servings.
Prep Time:15 MinutesCook Time:30
INGREDIENTS:
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk

DIRECTIONS:
Cut cilantro roots off at the stem, and mince thoroughly.
Set aside a few leaves for garnish. In a blender or food processor,
combine cilantro roots and leaves, garlic, chile peppers, turmeric,
curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce,
and blend until smooth. Place chicken in a large shallow dish. Rub with the
cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat. Lightly oil the grill grate.
Place chicken on the prepared grill, and brush liberally with coconut milk.
Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces.
Turn only once, and baste occasionally with coconut cream.
Cook until browned and tender, and juices run clear.