Puff Pastry Cheese Twists

Puff Pastry Cheese Twists


  • 1 sheet frozen puff pastry, 1/2 (17.3-ounce) package
  • 1/3 cup grated Parmesan
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 large egg


  1. Preheat oven to 400 degrees F.
  2. Line 3 large baking sheets with parchment paper.
  3. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes.
  4. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine.
  5. In a clean small mixing bowl, beat the egg with a fork.
  6. On a lightly floured surface, gently unfold the pastry.
  7. Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle.
  8. Brush the top of the pastry with a beaten egg.
  9. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles.
  10. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle.
  11. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal.
  12. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.)
  13. One at a time, grab the ends of each strip and twist in opposite directions to form a spiral.
  14. Transfer to the prepared baking sheets.
  15. Bake until light golden brown, about 10 minutes.
  16. Remove from the oven and let cool on baking sheets until cool enough to handle.
  17. Serve either warm or at room temperature.

Emeril’s Pecan-Praline Candied Bacon

Bacon is a universal breakfast favorite. This Mother’s Day try Emeril’s specially spiced bacon for something different. It’s sure to be a hit with your mom.


  • 2 teaspoons vegetable oil or nonstick cooking spray
  • 1 cup packed light brown sugar
  • Freshly ground black pepper
  • 1 pound sliced bacon (not thick-cut)
  • 1½ ounces finely chopped pecans


  1. Preheat the oven to 350 degrees F.
  2. Line a large baking sheet with sides with aluminum foil, and position an ovenproof wire rack on top of pan. (Alternatively, line a broiler pan with foil and position a broiler rack on top of the pan. Lightly coat the rack with the vegetable oil or spray with nonstick cooking spray.
  3. Place the brown sugar in a shallow dish, spreading in an even layer. Press 1 side of each slice of bacon firmly into the sugar to coat well.
  4. Arrange the slices of bacon on top of the rack in a single  layer, sugared-side up, spreading slices so that they do not touch each other. (You may need to use two baking dishes if  necessary). If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.
  5. Sprinkle the bacon with black pepper to taste.
  6. Bake until the bacon is nearly crisp and the sugar is bubbly, 20 to 35 minutes, (the timing will depend on the brand and thickness of the bacon).
  7. Remove from the oven and sprinkle with the pecans.
  8. Return to the oven and cook until bacon is crisp and nuts are golden, about 8 minutes longer.
  9. Set bacon aside to cool for 5 minutes, then transfer to paper towels to drain briefly.
  10. Place on a plate or serving dish and serve either warm or at room temperature. (Can be made several hours ahead)

Emeril’s Kicked-Up Tuna Melts

Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.

  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • ⅓ cup mayonnaise, plus more for spreading
  • ¼ cup finely chopped red onion
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon coarse salt
  • 1 teaspoon ground pepper
  • ¼ teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone
  1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
  2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Serves 4.

Chicken Cordon Bleu

  • 4 6-ounce boneless, skinless chicken breast halves (about 1½ pounds)
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • 6 ounces sliced Swiss cheese (4 to 6 slices)
  • 4 ounces thinly sliced prosciutto or Black Forest ham
  • 1 cup all-purpose flour
  • 1 tablespoon plus 2 teaspoons Emeril’s Original Essence or Creole Seasoning
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup fine unseasoned dried bread crumbs
  • 3 tablespoons olive oil
  1. Cut each piece of chicken in half horizontally and place each piece between 2 sheets of plastic wrap. Using the smooth side of a meat mallet, pound out to a ¼-inch thickness.
  2. Place the 8 chicken pieces on a baking sheet and sprinkle with salt and pepper. Divide cheese evenly between 4 pieces of chicken. Arrange prosciutto slices evenly over cheese; top with remaining 4 pieces of chicken. Tuck in any cheese or prosciutto that extends over the edges. Secure chicken pieces together using toothpicks along the edges to form a “sandwich.”
  3. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
  4. Place flour in a shallow dish; season with 1 tablespoon essence. In another shallow dish, mix together eggs and milk using a fork. Place bread crumbs in a third shallow dish; season with remaining 2 teaspoons Essence. Dip a chicken “sandwich” in flour, shaking off any excess. Dip chicken in egg mixture, followed by seasoned breadcrumbs; transfer to a plate. Repeat process with remaining chicken “sandwiches.”
  5. Heat olive oil in a large skillet over medium-high heat. Place chicken “sandwiches” in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.
  6. Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 4 minutes. Remove toothpicks and serve immediately.

Serves 4.

Southwest Cheesecake with Chicken

This is best made a day in advance and chilled in the refrigerator for the flavors to blend. Bring to room temperature before serving. The salsa and pesto also can be made up to 24 hours in advance and keep covered in the refrigerator.

  • Makes 16 servings
  • 1 cup finely crushed tortilla chips (about half of a 13½ -ounce bag tortilla chips)
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons olive oil
  • ¾ cup chopped red bell peppers
  • ¾ cup chopped yellow bell pepper
  • 1 cup diced onion
  • ¼ cup minced Jalapeños
  • 1 tablespoon minced garlic
  • 2 tablespoons plus 2½ teaspoons Emeril’s Southwest Essence
  • 1 tablespoon plus ¼ teaspoon salt
  • 1½ pounds boneless, skinless chicken breasts, cut into ½-inch dice
  • 2 pounds cream cheese, at room temperature
  • 4 ounces sour cream
  • 5 large eggs
  • 6 ounces grated cheddar cheese
  • ½ cup grated Manchego cheese or Parmesan
  • Salsa
  • Cilantro Pesto
  1. Preheat the oven to 325°F.
  2. Combine the chips and butter in a small bowl and mix to blend.
  3. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell peppers, onions, jalapenos, 1 teaspoon of the Southwest Essence, and ¼ teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes.
  5. Add the garlic and cook until fragrant, 30 seconds. Remove from the heat and set aside to cool.
  6. Season the chicken with 1½ teaspoons of the Southwest Essence.
  7. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for 2 to 3 minutes.
  8. Remove from the heat and let cool.
  9. Combine the cream cheese, sour cream, and eggs in a large mixing bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold in the vegetables, chicken, grated cheeses, remaining 2 tablespoons Southwest Essence, and remaining tablespoon salt.
  10. Pour the mixture into the prepared springform pan and bake until the center has set, about 1 hour.
  11. Remove from the oven and cool on a wire rack. When cool, transfer to the refrigerator to chill thoroughly before serving.

Emeril’s Southwest Seasoning

  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  1. Combine all ingredients thoroughly.

Yield: ½ cup


  • 1½ pounds ripe plum tomatoes, cored and coarsely chopped, [or one • 28-ounce can whole tomatoes, drained]
  • ½ cup chopped red or yellow onions
  • ¼ cup packed, fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced garlic
  • ¾ teaspoon salt
  1. Combine all the ingredients in a food processor and pulse until slightly chunky.
  2. Transfer to a non-reactive bowl, cover tightly with plastic wrap, and refrigerate until ready to use.
  3. The salsa can be made up to 24 hours in advance and kept refrigerated.

Makes 3 cups

Cilantro Pesto Makes

  • 2 cups tightly packed fresh cilantro leaves
  • ¼ cup lightly toasted pumpkin seeds or pine nuts
  • 1 teaspoon minced garlic
  • ¼ cup grated Manchego cheese or Parmesan
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 cup extra virgin olive oil
  1. Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender and puree on high speed.
  2. Add the cheese, pepper, and salt and process to combine, scraping down the sides of the bowl as necessary.
  3. With the machine running, add the olive oil through the feed tube and blend until smooth.

Makes 1¼ cups

Sweet and Sour Pork

Sweet and Sour Pork


  • 1/2 cup pineapple juice
  • 1/2 cup ketchup
  • 1/2 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 4 teaspoons soy sauce
  • 2 teaspoons red pepper flakes
  • 1 teaspoon sesame oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons minced ginger
  • 2 teaspoons minced garlic
  • 1 tablespoon cornstarch
  • 2 tablespoons sherry
  • 2 tablespoons peanut or vegetable oil
  • 1 pound lean pork shoulder, cubed
  • 2 teaspoons Essence, recipe follows
  • 1 green bell pepper, stemmed and seeded, cut into strips
  • 1/2 medium yellow onion, thinly sliced
  • 2 cups cubed pineapple
  • Steamed white basmati rice, accompaniment
  • 1/4 cup chopped toasted macadamia nuts, garnish
  • 1/4 cup chopped green onions, garnish


  1. In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil.
  2. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat.
  3. Add the ginger and garlic, and cook, stirring, for 15 seconds.
  4. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes.
  5. In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat.
  6. Season the pork with the Essence. In a wok or large sauté pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides.
  7. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
  8. Return the wok to high heat.
  9. Add the remaining tablespoon of oil, swirling to coat the sides.
  10. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes.
  11. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened.
  12. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute.
  13. Remove from the heat and adjust the seasoning to taste.
  14. Divide the rice among 4 dinner plates, and top with the pork and sauce.
  15. Garnish each with the nuts and green onions, and serve immediately.

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
  2. Store in an airtight jar or container.

Yield: about 2/3 cup

Emeril’s Best Beef Stew

  • 1 tablespoon Essence, recipe follows
  • 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
  • ¼ teaspoon salt
  • ¼ 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
  • 2½ cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into ½-inch cubes
  • 2 cups chopped collard greens
  • 2 tablespoons chopped fresh parsley leaves
  • Rice, for serving
  1. Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well.
  2. 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.
  3. Transfer the meat to a plate and set aside.
  4. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes.
  5. 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.
  6. 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.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Combine all ingredients thoroughly.

Yield: ⅔ cup