Emeril Live And Essence Of Emeril, And Most
Emeril Lagasse is an Emmy-winning televisionpersonality, the chef and proprietor of 11restaurants, a cookbook author, and aphilanthropist. He is a James Beard Awardwinner known for his mastery of Creole andCajun cuisine, which inspired the developmentof his “New New Orleans” style. Chef Emerilis most notable for having appeared on a widevariety of cooking TV shows, including the longrunning and highly-rated Food Network showsEmeril Live and Essence of Emeril, and mostrecently, Amazon’s original series Eat the Worldwith Emeril Lagasse.Chef Emeril believes every home kitchendeserves the custom cooking capabilitiesof commercial-grade ovens. Designedfor effortless one-touch cooking right on yourcountertop, the Power AirFryer 360 XL is aprofessional-quality multi-cooker that combinesseamless air-flow with powerful, even heat.
Mac & Cheese.Frittata . . 8.Pepper Jack- & CheddarStuffed Burgers. . . .7Roasted Salmon. . . . . . 31Steak Roulade. .33.9NY Strip Steakswith Beurre Maître d'Hôtel . . . 34Blue Cheese-Stuffed Burgers. 11Roasted Vegetables. . . . . 35Roasted Turkey.12Roasted Potatoes . .Timpano.13Wedged Potatoes .Buttermilk FriedChicken . . . .15Rotisserie Chicken.17.35.36.Dehydrated Onions . . . . . 37Roasted Garlic White Pizzawith Garlic Sauce. . . . 19Sun-Dried Tomatoes . 38Dehydrated Pineapples. . . . 39Dehydrated Oranges. 41Barbecued Baby Back Ribs. . . 20Dehydrated Lemons. . . . . 41Slow-Cooked Pulled Pork.21Molten Chocolate Cakes. 43BBQ Pulled Pork-StuffedCorn Muffins . . . . . . . 23Sweet Potato Pecan Pie . 44Chocolate Chip Cookies . 45Reuben Sandwich. .Seafood Tacos .25.27Emeril’s Favorite Stuffed Shrimp . 29White ChocolateMacadamia Bread Pudding. . . 47
Mac & CheeseServes 4–6IngredientsDirections½ lb grated Fontina cheese1.Combine all the cheeses in a large bowl and mix.Reserve ½ cup of the cheese mixture.2.Butter a 4.5-qt. casserole dish that fits inside the PowerAirFryer 360 XL. Add the butter, pasta, unreserved cheesemixture, milk, evaporated milk, salt, and black pepper.3.Spread the parsley, then the reserved cheese mixture,and finally the panko breadcrumbs over the pasta mixture.4.Slide the Pizza Rack into Shelf Position 6. Place thecasserole dish on the Pizza Rack.5.Rotate the Program Selection Knob to the Slow Cooksetting. Rotate the Temperature Control Knob to275 F/135 C and the Time Control Knob to 3 hrs.Press the Start/Pause Button to begin the cooking cycle.6.Rotate the Program Selection Knob to the Broil setting(400 F/205 C for 10 mins.). Press the Start/Pause Buttonto begin the cooking cycle.¼ lb grated provolone cheese¼ lb grated ParmigianoReggiano cheese3 tbsp. butter12 oz dried ditalini pasta1 ½ cups milk1 8-oz can evaporated milk1 tsp. kosher salt½ tsp. ground black pepper2 tbsp. chopped parsley½ cup panko breadcrumbs7
FrittataServes 8IngredientsDirections24 eggs1.Combine the eggs, cream, flour, salt, and black pepperin a large bowl and whisk. Reserve the egg mixture.2.Place a large skillet on the stove top. Melt the butter inthe skillet over medium-high heat and then sauté the onionand garlic for 2 mins.3.Add the spinach to the skillet and sauté until wilted. Then,remove the skillet from the heat.4.Layer the spinach mixture, half of the tomatoes, half of thefeta cheese, the egg mixture, the other half of the tomatoes,and the other half of the cheese in a 4.5-qt. casserole dishthat fits inside the Power AirFryer 360 XL.4 cup baby spinach5.Slide the Pizza Rack into Shelf Position 5. Place thecasserole dish on the Pizza Rack.6 oz cherry tomatoes, cutin half6.Rotate the Program Selection Knob to the Bake setting.Rotate the Temperature Control Knob to 350 F/175 Cand the Time Control Knob to 45 mins. Press the Start/Pause Button to begin the cooking cycle.7.When the timer reaches 0, remove the frittata from thePower AirFryer 360 XL. Let the frittata cool for 15 mins.before serving.½ cup cream1 tbsp. flour1 tsp. salt½ tsp. ground black pepper2 tbsp. butter1 small onion, sliced thinly2 cloves garlic, chopped6 oz feta cheese, crumbled8
Pepper Jack- & CheddarStuffed BurgersServes 4IngredientsDirections3 lb ground beef1.Combine the ground beef, Worcestershire sauce, salt,and black pepper in a bowl.2.Divide the beef mixture into six balls and divide each ballin half.3.Press the meat flat on the counter. Stuff half of the meatwith the pepper Jack cheese and top with the unstuffedmeat. Seal the edges of the burgers.4.Slide the Pizza Rack into Shelf Position 2. Place theburgers on the Pizza Rack.5.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle. After 15 mins., top the burgerswith the cheddar cheese slices and cook until the cheeseis melted.6.When the burgers are done cooking, remove them fromthe Pizza Rack and set them aside.7.Slide the Pizza Rack into Shelf Position 1. Butter thebrioche buns and place them on the Pizza Rack (butteredside up).8.Rotate the Program Selection Knob to the Broil setting(400 F/205 C for 10 mins.). Press the Start/Pause Buttonto begin the cooking cycle. Broil the buns until golden.Then, remove the buns and assemble the burgers withthe pickles, lettuce, and red onions.3 tsp. Worcestershire sauce2 tsp. salt1 tsp. ground black pepper6 oz pepper Jack cheese,cubed6 oz cheddar cheese slices/3 cup butter16 brioche buns12 pickle slices3/4 cup shredded lettuce6 slices red onions9
Blue Cheese-StuffedBurgersServes 4IngredientsDirections3 lb ground beef1.Combine the ground beef, Worcestershire sauce, salt,and black pepper in a bowl.2.Divide the beef mixture into six balls and divide each ballin half.3.Press the meat flat on the counter. Stuff half of the meatwith the bacon and 2 tbsp. blue cheese per burger and topwith the unstuffed meat. Seal the edges of the burgers.4.Slide the Pizza Rack into Shelf Position 2. Place theburgers on the Pizza Rack.5.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.6.When the burgers are done cooking, remove them fromthe Pizza Rack and set them aside.7.Slide the Pizza Rack into Shelf Position 1. Butter thebrioche buns and place them on the Pizza Rack (butteredside up).8.Rotate the Program Selection Knob to the Broil setting(400 F/205 C for 10 mins.). Press the Start/Pause Buttonto begin the cooking cycle. Broil the buns until golden.Then, remove the buns and assemble the burgers withthe meat, tomatoes, lettuce, and red onions.3 tbsp. Worcestershire sauce2 tsp. salt1 tsp. ground black pepper6 slices bacon, cooked& chopped3/4 cup crumbled blue cheese/3 cup butter, softened16 brioche buns12 slices tomatoes6 Bibb lettuce leaves6 slices red onions11
Roasted TurkeyServes 8IngredientsDirectionsBrine1.Place a large pot on the stove top. Add the brineingredients to the pot and bring them to a boil over highheat. Once the brine reaches a boil, turn off the heatand let the brine cool.2.Add the turkey to the cold brine and refrigerate overnight.3.The next day, remove the turkey from the brine and patthe turkey dry.4.Slide the Pizza Rack into Shelf Position 5. Place the BakingPan on the Pizza Rack. Place the turkey on the Baking Pan.5.Rotate the Program Selection Knob to the Roast setting(350 F/175 C). Rotate the Time Control Knob to 2 ½ hrs.Press the Start/Pause Button to begin the cooking cycle.6.Let the turkey rest for 30 mins. before serving.1 ½ gallons cold water¾ cup kosher salt¾ cup brown sugar2 tbsp. Creole seasoning1 12-lb turkey12
TimpanoServes 8IngredientsDirectionsMeatballs1.Combine the meatball ingredients in a bowl, mix, and rollinto small balls. Slide the Crisper Tray into Shelf Position 2.Place the meatballs and sausage on the Crisper Tray.2.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C). Rotate the Time Control Knob to 10 mins.Press the Start/Pause Button to begin the cooking cycle.3.When the timer reaches 0, remove the sausage fromthe Crisper Tray, let cool, and then slice the sausage.4.Combine the spaghetti, sausage, meatballs, and marinarasauce in a bowl and mix well to make the filling.¾ lb sweet Italian sausage,removed from casings5.Add the dough ingredients to a separate bowl and mixwell. Knead the mixture until all the ingredients are wellcombined. Wrap the bowl and let sit for 10 mins.Filling6.Grease a 4.5-qt. casserole dish that fits inside the PowerAirFryer 360 XL with olive oil. Use a rolling pin to roll thedough out until it is larger than the dish. Transfer the doughto the dish, letting the excess dough hang over the sidesof the dish. Spread half of the filling over the dough.Sprinkle half of the mozzarella cheese over the filling.Top with the remaining filling, then the basil, and finallythe rest of the mozzarella cheese. Fold the dough overand brush with the egg wash. Slide the Pizza Rack intoShelf Position 2. Place the dish on the Pizza Rack.1 ¼ cups water, room temperature7.4 cups shredded mozzarellacheeseRotate the Program Selection Knob to the Bake setting(325 F/165 C). Rotate the Time Control Knob to 50 mins.Press the Start/Pause Button to begin the cooking cycle.8.When the timer reaches 0, remove the casserole dishand let the timpano rest for 15–20 mins. before turning itout onto a platter and cutting it into wedges.4 slices white bread, cruststrimmed¾ cup milk1 ½ lb ground chuck½ cup finely grated ParmigianoReggiano cheese½ cup chopped white onions¼ cup minced garlic2 tbsp. chopped parsley12 oz spaghetti, cooked& chopped large2 25-oz jars marinara sauceDough3 ½ cups flour1 tsp. salt¼ cup plus 1 tbsp. olive oil, plusmore for greasing a casserole dish½ cup basil leavesegg wash (1 egg beaten with1 tbsp. water)13
Buttermilk FriedChickenServes 6IngredientsDirections2 cups buttermilk1.Pour the buttermilk into a large bowl. Add the salt, sugar,and black pepper to the buttermilk. Soak the chicken legsand thighs in the buttermilk.1 tsp. sugar2.Add the flour to a shallow baking dish.1/2 tsp. ground black pepper3.Add the eggs to a second dish and beat the eggs witha fork.4.Add the cereal crumbs and Emeril’s Essence Seasoningto a third dish.5.Shake the buttermilk off the chicken pieces and dredgethe chicken in the flour, then the eggs, and finally thecrumbs. Place the chicken pieces on the Crisper Tray.6.Slide the Crisper Tray into Shelf Position 2.7.Rotate the Temperature Control Knob to 375 F/191 Cand the Time Control Knob to 40 mins. Press the Start/Pause Button to begin the cooking cycle.8.When the internal temperature of the chicken reaches160 F/71 C, the chicken is ready to serve. Press theCancel Button and remove the chicken from the PowerAirFryer 360 XL.2 tbsp. salt6 chicken legs6 chicken thighs1 cup flour6 eggs6 cups crushed flaked corncereal1 tbsp. Emeril’s EssenceSeasoning15
Rotisserie ChickenServes 4–6IngredientsDirectionsRustic Rub1.Combine the rustic rub ingredients in a bowl. Rub thechicken with ¼ cup of the rustic rub.2.Truss the chicken. Attach the one of the RotisserieForks to the Rotisserie Spit and tighten the screws onthe Fork. Slide the chicken on the spit rod into the securedspit fork. Secure the chicken on the Rotisserie Spit withthe other Rotisserie Fork and screws.¼ cup plus 2 tbsp. garlicpowder3.Insert the chicken into the Rotisserie connections insidethe Power AirFryer 360 XL.3 tbsp. onion powder4.Rotate the Program Selection Knob to the Rotisseriesetting. Rotate the Temperature Control Knob to350 F/177 C and the Time Control Knob to 55 mins.Press the Start/Pause Button to begin the cooking cycle.5.When the internal temperature of the chicken reaches160 F/71 C, the chicken is ready to serve. Press theCancel Button and remove the chicken from the PowerAirFryer 360 XL. Let the chicken rest for 15 mins. beforeserving.½ cup paprika3 tbsp. ground cayenne pepper¼ cup plus 1 tbsp. freshlyground black pepper¼ cup plus 2 tbsp. salt2 ½ tbsp. dried oregano2 ½ tbsp. dried thyme1 6-lb whole chicken, rinsed17
Roasted Garlic White Pizzawith Garlic SauceServes 8IngredientsDirectionsBéchamel2 tbsp. unsalted butter2 tbsp. all-purpose flour1 cup whole milk¼ tsp. ground cayenne pepper3–4 heads roasted garlic¼ tsp. salt1.Place a sauce pot on the stove top. Melt the butter inthe sauce pot over medium-high heat and then cookthe flour for 2–3 mins.2.Whisk the milk into the flour until thickened.3.Add the ground cayenne pepper, garlic, and ¼ tsp. salt andsimmer over low heat for 15 mins. to make the béchamel.4.Combine the water, honey, and olive oil in a bowl. Add theyeast, flour, and 1 tsp. salt to the bowl; mix; and kneaduntil smooth. Set the bowl aside for 20 mins.5.Divide the pizza dough in half and fit each half to fit on thePizza Rack. Place one of the halves on the Pizza Rack. Topthe dough with the mozzarella, Fontina, and ParmigianoReggiano cheeses and the sun-dried tomatoes.6.Slide the Pizza Rack into Shelf Position 5.7.Rotate the Program Selection Knob to the Pizza setting(20-min. cooking time). Rotate the Temperature ControlKnob to 425 F/165 C. Press the Start/Pause Buttonto begin the cooking cycle.8.When the pizza is done, remove the pizza from the PizzaRack. Repeat the cooking process with the other halfof the dough.9.When both pizzas are done, top with the basil, parsley,and crushed red pepper.Pizza Dough1 cup warm water(105 F–115 F)1 tsp. honey2 tbsp. extra virgin olive oil1 ¼-oz envelope active dryyeast2 ½–3 cups unbleachedall-purpose flour, as needed1 tsp. saltToppings8 oz fresh mozzarella cheese,sliced4 oz grated Fontina cheese½ cup finely grated ParmigianoReggiano cheese30 pieces sun-dried tomatoes(see p. 38)2 tbsp. chopped fresh basilleaves2 tbsp. chopped fresh parsleyleavescrushed red pepper19
Barbecued BabyBack RibsServes 4IngredientsDirections2 racks baby back ribs,cut in half1.Season the ribs with the Emeril’s Essence Seasoning.2.Combine all the sauce ingredients in a bowl.3.Divide the sauce in half. Brush the ribs with half ofthe sauce. Reserve the other half.4.Wrap the Crisper Tray and Pizza Rack with foil. Slidethe Crisper Tray into Shelf Position 2. Slide the Pizza Rackinto Shelf Position 6. Place half of the ribs on the CrisperTray and the other half of the ribs on the Pizza Rack.5.Rotate the Program Selection Knob to the Slow Cooksetting (225 F/107 C). Rotate the Time Control Knobto 3 hrs. Press the Start/Pause Button to begin the cookingcycle.6.When the timer reaches 0, remove the ribs from the PowerAirFryer 360 XL. Brush the ribs with the unused saucebefore serving.2 tbsp. Emeril’s EssenceSeasoningSauce1 cup ketchup3 tbsp. brown sugar1 tbsp. white vinegar1 tbsp. minced onion1 tsp. minced garlic1 tsp. dry mustard1 tsp. ground cayenne pepper½ tsp. salt¼ tsp. ground black pepper20
Slow-CookedPulled PorkServes 4–6IngredientsDirections1 5–6 lb boneless pork shoulder1.8 cloves garlic, peeled & halvedlengthwiseMake 16 small slits all over the pork shoulder and pusha garlic clove half into each slit.2.Place the pork shoulder in a 4.5-qt. Dutch oven that fitsinside the Power AirFryer 360 XL. Add the brown sugar,salt, paprika, chili powder, oregano, cumin, red pepper,cayenne pepper, and coriander.3.Slide the Pizza Rack into Shelf Position 6. Place the Dutchoven on the Pizza Rack.4.Rotate the Program Selection Knob to the Slow Cooksetting (225 F/107 C). Rotate the Time Control Knobto 8 hrs. Press the Start/Pause Button to begin the cookingcycle.5.When the timer reaches 0, remove the Dutch oven fromthe Power AirFryer 360 XL, drain most of the liquid, andshred the meat with forks.6.Serve the pulled pork with the barbeque sauce.2 ½ tbsp. light brown sugar1 ½ tbsp. kosher salt1 tbsp. smoked Spanishpaprika2 tsp. Mexican or regular chilipowder1 ½ tsp. Mexican or regularoregano, crumbled betweenyour fingers1 ½ tsp. ground cumin1 tsp. crushed red pepper1 tsp. ground cayenne pepper½ tsp. ground coriander1 ½ cups barbeque sauce21
BBQ Pulled Pork-StuffedCorn MuffinsMakes 6IngredientsDirections2 tbsp. butter, melted & cooled1.Butter a 7-oz 6-cup muffin tray.2 scant cups all-purpose flour(spooned into the measuringcups)2.Combine the flour, cornmeal, sugar, baking powder, andsalt in a bowl.3.Combine the eggs, vegetable oil, water, cream, buttermilk,and honey in a separate bowl.1 3 cup sugar, plus morefor sprinkling4.Add the wet ingredients to the dry ingredients and mixto finish the corn muffin mix.1 tbsp. plus 1 tsp. bakingpowder5.Combine the pulled pork and barbeque sauce.6.Spoon 2 tbsp. corn muffin mix into each muffin cup.Top the mix with 3 tbsp. pulled pork and then another2 tbsp. corn muffin mix.7.Slide the Pizza Rack into Shelf Position 6.8.Rotate the Program Selection Knob to the Bake setting(325 F/165 C). Rotate the Time Control Knob to 20 mins.Press the Start/Pause Button to begin the cooking cycle.When the Power AirFryer 360 XL beeps to indicate that itis preheated, place the muffin tray on the Pizza Rack.9.When the timer reaches 0, remove the muffin tray. Let themuffins cool before serving.¾ cup cornmeal¾ tsp. salt3 eggs½ cup vegetable oil½ cup water2 tbsp. heavy cream2 tbsp. buttermilk¼ cup honey1 ½ cups pulled pork¼ cup barbeque sauce23
Reuben SandwichServes 4IngredientsDirections3 lb corned beef brisket1.Place the corned beef in a 4.5-qt. Dutch oven that fitsinside the Power AirFryer 360 XL and top the corned beefwith the beer and enough water to cover the corned beef.2.Slide the Pizza Rack into Shelf Position 6. Place the Dutchoven on the Pizza Rack.3.Rotate the Program Selection Knob to the Slow Cooksetting (225 F/107 C). Rotate the Time Control Knobto 6 hrs. Press the Start/Pause Button to begin the cookingcycle.4.While the corned beef cooks, combine the Russiandressing ingredients in a bowl. Refrigerate the dressinguntil the corned beef is done cooking.5.When the timer reaches 0, remove the corned beefand slice it thinly.6.Butter the bread and then place 4 bread slices (butteredside down) on the Pizza Rack.7.Top the bread slices with 2 Swiss cheese slices per breadslice. Top the cheese with the corned beef, the sauerkraut,and 2 tbsp. Russian dressing on each sandwich, the restof the Swiss cheese, and the rest of the bread slices(buttered side up).8.Slide the Pizza Rack into Shelf Position 6.9.Rotate the Program Selection Knob to the Toast setting(4 mins. 40 secs.). Press the Start/Pause Button to beginthe cooking cycle. Cook until the bread is crispyand golden.12 oz beerRussian Dressing1 cup mayonnaise¼ cup chili sauce1 tbsp. minced yellow onion1 tbsp. minced celery1 tbsp. minced parsley1 tbsp. heavy cream½ tsp. dry mustard½ tsp. hot pepper sauce¾ cup butter, softened8 slices rye sourdough bread16 slices Swiss cheese1 lb sauerkraut25
Seafood TacosServes 10IngredientsDirections2 8-oz bags mesquite barbequepotato chips1 cup flour4 eggs¼ cup buttermilk2 lb flounder pieces8 16–20 shrimp, peeled, deveined& tails removed1.Use a food processor to crush the barbeque chips.2.Add the flour to a shallow baking dish.3.Add the eggs and buttermilk to a second dish and beatthe eggs with a fork.4.Add the crushed chips to a third dish.5.Dredge the flounder and shrimp in the flour, then the eggmixture, and finally the chips.6.Slide the Crisper Tray into Shelf Position 2. Place theflounder and shrimp on the Crisper Tray.7.Rotate the Program Selection Knob to the Airfry setting(400 F/205 C for 18 mins.). Press the Start/Pause Buttonto begin the cooking cycle.8.While the fish and shrimp cook, combine the cornand tomato salsa ingredients in a bowl.9.Combine the serrano crema ingredients in a separate bowl.Corn & Tomato Salsakernels of 2 ears corn1 lb tomatoes, diced6 jalapeños, seeded & diced½ red onion, diced½ orange pepper, dicedjuice of 1 lime1 tsp. chili powder½ tsp. ancho chili powder¼ tsp. ground cayenne pepper1/8 tsp. cumin½ cup grapeseed oilSerrano C
Add the turkey to the cold brine and refrigerate overnight. 3. The next day, remove the turkey from the brine and pat the turkey dry. 4. Slide the Pizza Rack into Shelf Position 5. Place the Baking Pan on the Pizza Rack. Place the turkey on the Baking Pan. 5. Rotate the Program Selection Knob to the Roast setting (350 F/175 C).
for his mastery of Creole and Cajun cuisine, which inspired the development of his “New New Orleans” style. Chef Emeril is most notable for having appeared on a wide variety of cooking TV shows, including the long-running and highly rated Food Network shows Emeril Live and Essence of Emeril, and most
Vine & Dine Seafood Cook -Off with Chef Emeril Lagasse, Winemakers, Auction and . over 12,000 followers. When combined with Chef Emeril’s social channels, reach is 1.2 million. . Inspired 5,000 kids to get connected to their foo
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