ADOBO CHICKEN THIGHS ADOBO CHICKEN THIGHS

Prep time: 5 minutes Place the chicken thighs in a plastic resealable food storage bag along with 3 tablespoons of the vinegar, 3 tablespoons of the soy sauce, garlic, and bay leaves. Seal Total time: 30 minutes plus time to the bag and move the thighs around so as to evenly distribute the marinade. Refrigerate marinate for at least 4 hours and up to overnight.

Remove the chicken from the refrigerator and let return to room temperature, about 1 Ingredients hour. • Four 6- to 7-ounce bone-in chicken thighs • 1/2 cup plus 3 tablespoons cider vinegar Remove the chicken from the marinade, brush the thighs on both sides with the oil, • 6 tablespoons soy sauce and season on both sides with salt and pepper. Place the chicken in the basket of the • 1 ½ tablespoons minced garlic Emeril’s Air Fryer and set the temperature to 360 °F for 20 minutes, or until chicken is • 2 bay leaves golden brown and cooked through. Let chicken rest for at least 5 minutes before serving. • 1 tablespoon olive oil • Salt and freshly ground black pepper While the chicken is cooking, combine the remaining ½ cup vinegar, 3 tablespoons soy • 2 tablespoons honey sauce, and honey in a very small saucepan and bring to a simmer. Cook until thickened to a consistency that coats the back of a spoon, taking care not to over reduce the liquid, as this will easily burn. Remove from the heat.

Serve the chicken drizzled with the reduced vinegar-soy mixture.

Serves 4 AIR FRIED ASPARAGUS WITH CHORON SAUCE AIR FRIED ASPARAGUS WITH CHORON SAUCE

Prep time: 20 minutes Choron sauce: In a small saucepan, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves and set over medium-high heat. Bring Total time: 30 minutes the saucepan to a boil and reduce by 2/3, about 3 minutes. Remove from the heat and strain into a heatproof bowl. Add the egg yolks and water and whisk to incorporate. Set Ingredients over a pan of simmering water and continue to whisk until the egg starts to thicken, 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified • 1/3 cup white wine vinegar butter into the bowl. Whisk constantly to incorporate. Return the bowl to the heat, • 1 tablespoon minced shallots whisk again, and when the egg starts to thicken again, continue to add more of the • 1/2 teaspoon black peppercorns butter to the egg. Continue in this on-the-heat, off-the-heat fashion until all of the • 2 tablespoons tarragon leaves, plus clarified butter is incorporated. Season to taste with salt and white pepper. Fold the 1 tablespoon chopped tomato into the sauce. Add the chopped tarragon and keep sauce warm while you cook • 3 egg yolks the asparagus (do not allow the sauce to boil or it will separate.) • 2 teaspoons warm water • 1 cup clarified butter Place the asparagus in the basket of Emeril’s Air Fryer and set the temperature to • Salt and white pepper, to taste 400 °F for 6 to 8 minutes or until crisp-tender (thinner asparagus will cook in less time). • 4 cup tomatoes, seeded and diced Transfer asparagus to a serving plate, ladle the sauce over the asparagus and serve • 1 pound asparagus, woody warm. ends trimmed

4 servings BACON, MUSHROOM AND ONION BURGERS BACON, MUSHROOM AND ONION BURGERS

Prep time: 25 minutes In a medium sauté pan over medium heat, cook the bacon until it is crisp and golden brown on both sides, about 4 minutes. Transfer the bacon to a paper towel-lined plate Total time: 45 minutes and set aside. Remove half of the fat from the pan and set aside. Add the mushrooms to the pan and cook over medium heat until the mushrooms begin to brown, 3 to 4 minutes. Transfer the mushrooms to the plate with the bacon and keep warm. Add the Ingredients onions to the pan with the remaining bacon fat and cook, stirring often, until the onions • 4 slices, thick cut bacon are well caramelized, about 5 minutes. Add the garlic and continue to cook for another • 8 ounces shitake or cremini mushrooms, minute. In a small bowl, combine the mushrooms, onions and garlic and season to taste thinly sliced with salt and pepper. • 1 ½ cups thinly sliced onions • 1/2 teaspoon minced garlic Divide the mushrooms and onions into 4 piles and lay a piece of cheese over the top of • Four 6-ounce hamburgers each. • 4 slices Swiss cheese • 4 onion buns, halved and toasted Transfer 2 burgers to the basket of Emeril’s Air Fryer set to 400 °F and cook for 7 • Mayonnaise and mustard, optional minutes for medium, or longer for a well done burger. After 5 minutes place a mound of mushrooms, onions and cheese on each burger and continue to cook for the remaining 2 minutes. Transfer the burgers to a platter and repeat the process with the remaining 2 burgers.

To serve, place the burgers on the toasted buns, top with bacon and dress with mayonnaise and mustard if desired.

4 burgers BROCCOLI & CHEDDAR BREAKFAST SOUFFLÉS BROCCOLI & CHEDDAR BREAKFAST SOUFFLÉS

Prep time: 10 minutes Combine the eggs, garlic, cottage cheese, salt, and cayenne in a blender and process until smooth and creamy. Pour mixture into a large mixing bowl and add all remaining Total time: 1 hour ingredients. Stir to combine, then ladle the mixture into six greased ½-cup ramekins.

Ingredients Place half of the filled ramekins in the basket of the Emeril’s Air Fryer and set the • 5 large eggs temperature to 300 °F for 18 minutes, or until the soufflés are puffed and golden brown • 1 clove garlic on top. Carefully remove the ramekins from the air fryer and repeat with the remaining • ¾ cup lowfat cottage cheese soufflés. • ½ teaspoon salt • ¼ plus 1/8 teaspoon cayenne Serve immediately. • 2 cups finely chopped broccoli • ¾ cup shredded cheddar cheese • 3 tablespoons thinly sliced green onions

6 servings AIR FRIED GREEN ONION AND CHEDDAR BISCUITS AIR FRIED GREEN ONION AND CHEDDAR BISCUITS

Prep time: 15 minutes Sift the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt into a medium bowl. Using your fingers or a pastry cutter, work the cold butter into the flour Total time: 35 minutes until the pieces are pea-sized. Add the Cheddar and green onions and toss to combine. Add the buttermilk and, with your hands or a rubber spatula, stir until the milk and flour Ingredients come together to form a dough. Be careful not to over mix.

• 1¼ cups all-purpose flour, plus more Lightly dust a work surface with flour and place the dough on top of the flour. Use your for dusting hands to press the dough into a 1/2-inch-thick disk about 8-inches in diameter. Using • ½ cup cake flour a 1¾-inch round cutter dusted with flour, cut out 10 dough rounds. Be sure to press • ¾ teaspoon baking powder straight down when cutting the dough - a twisting motion will prevent the dough from • ¼ teaspoon baking soda rising. Lightly brush the bottom of the baking pan with a bit of the melted butter, then • 1 teaspoon granulated sugar arrange the biscuits in the baking pan, in one layer, and brush with 1 tablespoon of the • ¾ teaspoon salt melted butter. • 4 tablespoons cold unsalted butter, cut into cubes, plus 3 tablespoons melted Place the baking pan in the Emeril’s Air Fryer and set to 400 °F for 8 minutes, or until the • ½ cup grated Cheddar cheese biscuits are golden brown. • 3 tablespoons chopped green onions • ¾ cup plus 2 tablespoon butter milk While the biscuits are cooking, gather the dough scraps and pat together gently, then re- • Softened butter, for serving (optional) roll and cut out as many additional biscuits as possible. When the first biscuits are done, remove them from the Air Fryer and serve with butter if desired. When the baking pan has cooled, wipe it out if necessary, brush the bottom with more butter, place remaining biscuits in the pan, brushing the tops of the biscuits with the remaining tablespoon of butter, and bake as directed.

About 20 mini biscuits, 4 to 6 servings CRISPY PORK CHOPS WITH ITALIAN HERBS CRISPY PORK CHOPS WITH ITALIAN HERBS

Prep time: 5 minutes Pat the pork chops dry. Total time: 20 minutes In a small bowl, whisk the eggs together with 1 teaspoon of the Creole seasoning. Ingredients In a medium bowl, combine the panko breadcrumbs with the remaining 2 teaspoons • Four boneless center-cut pork Creole seasoning, Parmesan, Italian seasoning, and garlic powder and mix thoroughly. chops, (about 5 ounces each) • 2 large eggs One at a time, dip the pork chops in the egg mixture, letting excess drip off, and then • 3 teaspoons Creole seasoning dredge them in the seasoned breadcrumbs. • 1 cup panko breadcrumbs • ¼ cup finely grated Parmesan Spray the bottom of the Emeril’s Air Fryer basket with the pan spray, then lightly spray cheese both sides of the breaded pork chops. Transfer the pork to the basket and set the • 1 ½ teaspoons dried Italian temperature to 350 °F and the timer to 10 minutes. Cook, turning once midway during seasoning cooking, until pork reaches an internal temperature of 140 °F and crumbs are golden • ½ teaspoon garlic powder brown and crispy. Let rest for 5 minutes, then serve. • Nonstick pan spray

4 servings EMERIL’S FISH IN A POUCH EMERIL’S FISH IN A POUCH

Prep time: 15 minutes Lay four 12-inch lengths of aluminum foil on a flat surface and drizzle each with 1 tablespoon of the oil. Sprinkle each fish fillet lightly with the Creole seasoning and Total time: 40 minutes place one fillet in the middle of each sheet. Top each with 2 tablespoons white wine, 1/4 of the sliced onions and ¼ of the chopped tomatoes; sprinkle each with the salt Ingredients and pepper, 1 teaspoon of the garlic and 1 tablespoon of the basil. Drizzle each with 1 teaspoon of the oil. • 4 tablespoons plus 4 teaspoons olive oil • Four 6-ounce fish fillets (such as To close the pouch, bring two sides of the foil up over the fish and fold or crimp to seal. pompano, scrod, snapper, flounder, Fold the opposite edges to completely seal the pouches. Transfer 2 of the pouches to grouper, haddock, tile, or sole) the basket of the Emeril’s Air Fryer set to 400 °F and cook for 10 to 12 minutes. Repeat • Creole Seasoning, to taste with the remaining pouches. • ½ cup dry white wine such as Vino Verde • 2 large yellow onions, thinly sliced To serve, carefully transfer pouches to plates, slit top with scissors and fold back foil. • 8 Italian plum tomatoes, diced Serve steaming hot in the packages or transfer to a plate or a platter. • Salt and black pepper • 4 teaspoons minced garlic • ¼ cup chopped fresh basil

Serves 4 FLANK STEAK WITH CHIMICHURRI SAUCE FLANK STEAK WITH CHIMICHURRI SAUCE

Prep time: 10 minutes plus time In the bowl of a food processor, combine the olive oil, sherry vinegar, lime juice, cilantro, basil, marjoram, garlic and shallots. Pulse until well blended but do not purée. Add 1/4 to marinate teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove Total time: 20 minutes 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.) Ingredients • ½ cup extra-virgin olive oil Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 • 1/3 cup sherry wine vinegar teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add • 2 tablespoons lime juice the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak • 1 cup chopped cilantro for at least 2 hours and up to overnight. • 4 tablespoons chopped fresh basil leaves When ready to cook, remove it from the refrigerator and let it come to room •1 tablespoon chopped fresh temperature for 30 minutes. Brush the excess chimichurri sauce off the steak, then place marjoram leaves the steak in the basket of the Emeril’s Air Fryer set at 400 °F for 15 minutes, or longer to • 3 tablespoons minced garlic desired doneness. • 2 tablespoons minced shallots • 3/4 teaspoon fresh cracked Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 black pepper minutes before slicing across the grain into thin strips. Serve with crusty bread and the • 2 1/2 teaspoons kosher salt reserved chimichurri sauce. • 1/4 teaspoon crushed red pepper • One (1 ¾- to 2-pound) flank steak

4 servings FOUR CHEESE MACARONI FOUR CHEESE MACARONI

Prep time: 20 minutes Melt 3 tablespoons butter over low heat in a heavy medium saucepan. Add the flour and stir to combine and cook, stirring constantly, for 3 minutes. Increase the heat Total time: 55 minutes to medium and whisk in the half-and-half, little by little. Cook until thickened, 4 to 5 minutes, stirring frequently. Remove from the heat, season with salt and pepper and stir in 4 ounces of the Parmigiano-Reggiano and the remaining cheeses. Stir until the cheese Ingredients is melted and the sauce is smooth. Cover and set aside. • 3 tablespoons unsalted butter • 3 tablespoons all-purpose flour Bring a large pot of water to a boil over high heat. Add salt to taste and, while stirring, • 1 ½ cups half-and-half add the macaroni. Return to a boil, reduce the heat to a low boil, and cook for about 5 • Salt and pepper, to taste minutes, or until the macaroni is al dente (slightly undercooked). Drain in a colander and • 8 ounces grated Parmigiano-Reggiano transfer the macaroni to the pot with the cheese sauce and stir well. or other good-quality Parmesan cheese (about 2 cups) Grease the baking pan with a little butter or olive oil and transfer the macaroni to the • 2 ounces grated Cheddar cheese pan. • 2 ounces grated Fontina cheese • 2 ounces grated Gruyere cheese In a small bowl combine the bread crumbs, remaining 4 ounces of Parmigiano-Reggiano • ½ pound elbow macaroni and toss to combine. Sprinkle this over the top of the macaroni and cheese. Cover the • 1/4 cup fresh bread crumbs pan tightly with the aluminum foil. Set the Emeril’s Air Fryer to 350 °F for 30 minutes and cook until the macaroni and cheese is bubbly and hot. Remove the foil for the last 5 minutes of cooking and continue to cook until the top is golden brown. Remove the basket from the Air Fryer and allow to sit for 5 minutes before serving.

6 to 8 servings GARLIC AND OREGANO MARINATED SPLIT CHICKEN BREASTS GARLIC AND OREGANO MARINATED SPLIT CHICKEN BREASTS

Prep time: 10 minutes In a small bowl, combine the olive oil, oregano, garlic, lemon zest, salt, and cayenne pepper. Spread a little of the mixture under the skin of the chicken and the rest over the Total time: 45 minutes skin. Place the chicken in a resealable plastic bag and marinate the chicken overnight.

Ingredients Place the chicken in the basket of the Emeril’s Air Fryer and set to 330 °F for 30 minutes, • 1/4 cup extra-virgin olive oil or until breasts are golden brown and a thermometer registers at least 165 °F (73.9 °C) • 1 tablespoon dried oregano in the thickest part of the meat, (not touching bone). Let the chicken rest for 5 minutes • 4 cloves garlic sliced before removing the breast from the bone and slicing. • ½ teaspoon lemon zest • 3/4 teaspoon kosher salt Serve with your family’s favorite vegetable side dishes. • 1/4 teaspoon ground cayenne pepper • 2 pounds split chicken breast halves, about ¾ pound each

2 to 4 servings VIET-STYLE CURRY CHICKEN WINGS VIET-STYLE CURRY CHICKEN WINGS

Prep time: 15 minutes Place the wings in a large plastic resealable bag and add all remaining ingredients except for the cilantro. Close the bag and, using your hands, move the chicken around Total time: 40 minutes plus to evenly distribute the spices in the marinade. Refrigerate for at least 4 hours and up time to marinate to overnight.

Ingredients Remove the chicken from the refrigerator and let come to room temperature for 1 hour.

• 2 ¼ to 2 ½ pounds chicken wings, Place the chicken wings in the basket of the Emeril’s Air Fryer and set the temperature separated at the joints (wing tips to 400 °F for 22 minutes. Cook, turning the chicken pieces once midway to promote discarded) even browning, until a thermometer reads at least 165 °F and the wings are nicely • ¾ teaspoon kosher salt browned. • 2 teaspoons sugar • 1 tablespoon Madras curry powder Let cool briefly before serving. Garnish with the cilantro. • 1 tablespoon Vietnamese fish sauce • 2 tablespoons canola or grapeseed oil • 1 large shallot, minced • 2 Thai chiles, minced (with seeds) • 2 stalks lemongrass, inner bulb finely chopped • 1 teaspoon minced garlic • 2 tablespoons chopped fresh cilantro, for garnish

4 servings

AIR FRIED MOJO PORK AIR FRIED MOJO PORK

Prep time: 10 minutes In the bowl of a food processor combine the jalapenos, onions, green onion, cilantro, Total time: 45 minutes olive oil, chipotles and salt and pulse several times to make a smooth Mojo paste. Ingredients Transfer the pork tenderloin to a resealable plastic food storage bag and add 1/2 cup of the Mojo paste. Marinate for at least 1 hour and up to overnight in the refrigerator. • 2 large jalapenos, stemmed, seeded, and coarsely chopped (about 1/2 cup) When ready to cook, let the pork come to room temperature and then transfer it to the • 1/2 cup chopped onions basket of Emeril’s Air Fryer set at 350 °F for 15 minutes or until an instant-read • 1/2 cup chopped green onion thermometer inserted in the thickest part reads 145 °F. Flip the pork over halfway • 1/2 cup chopped fresh cilantro through cooking. • 1/2 cup vegetable oil • 3 tablespoons canned chipotle peppers Let it rest for 10 minutes before slicing crosswise to serve. Serve with cooked black in adobo sauce beans and the remaining mojo sauce. • 1 teaspoon salt • One 1-pound pork tenderloin • Cooked black beans, for serving (optional)

4 servings AIR FRIED NY STRIP STEAK WITH RED WINE SAUCE AIR FRIED NY STRIP STEAK WITH RED WINE SAUCE

Prep time: 5 minutes Season the steak with the salt and pepper and transfer it to the basket of Emeril’s Air Fryer and set at 400 °F for 10 to 12 minutes for medium-rare, or until the desired Total time: 15 to 20 minutes temperature is reached. Half-way through the cook time, turn the steak so it cooks evenly. When done, allow the steak to rest for 10 minutes. Ingredients Prepare the sauce while the steak is resting. • One 1 pound NY strip steak, about 1-inch thick In a saucepan, over medium heat, melt the butter. Add the shallots and garlic, season • Salt and pepper with salt and pepper, and sauté for 1 minute. Add the red wine and bring to a boil. • 1 tablespoon unsalted butter Reduce the heat to a medium and stir in the beef bouillon. Simmer for 2 minutes longer, • ¼ cup chopped shallots or until the bouillon is incorporated. Add the heavy cream and cook for 1 minute longer. • 1 tablespoon minced garlic Remove from the heat and keep warm. • ½ cup dry red wine • 2 teaspoons beef bouillon base (or Slice the steak and serve with the Red Wine Sauce. concentrated stock) • 3 tablespoons heavy cream

2 to 4 servings PIGS IN BLANKETS WITH MUSTARD DIPPING SAUCE PIGS IN BLANKETS WITH MUSTARD DIPPING SAUCE

Prep time: 45 minutes On a lightly floured work surface, roll out the puff pastry to a thickness of 1/8-inch and Total time: 1 1/2 hour cut the pastry into 1 ½-inch squares. Wrap each cocktail sausage in a square of the pastry, bringing two opposite corners Ingredients together over the middle of the sausage. Brush the inside of one of the corners with • 1 sheet of puff pastry, thawed according a bit of the beaten egg and overlap the corners, pressing to seal the edges over the to package directions sausage. Repeat until you have wrapped each sausage in pastry. • Flour, for dusting work surface • One 12-ounce package of smoked Spray the bottom of the Emeril’s Air Fryer basket with nonstick cooking spray. cocktail sausages, patted dry • 1 egg, whisked Working in batches of about 10, brush the tops of the pastry-wrapped sausages with • 5 ounces guava jelly some of the beaten egg and place them in the basket, leaving space between sausages • ¼ cup plus 2 tablespoons Dijon or for them to expand as they cook. Set the temperature to 370 °F for 7 minutes, and cook country Dijon mustard (or a until the pastry is golden brown and puffed. Repeat with the remaining sausages. combination) • 4 tablespoons butter While the sausages are cooking, combine the jelly, mustard, and butter in a small saucepan over low heat until the jelly and butter melt into the mustard, whisking until smooth. Transfer sauce to a bowl for serving.

Makes about 40 hors d’oeuvres PORK MEDALLIONS WITH A DIJON CREAM SAUCE PORK MEDALLIONS WITH A DIJON CREAM SAUCE

Prep time: 5 minutes In a small sauce pan, melt the butter over medium-low heat, when bubbling add the shallots and garlic. Cook stirring for 2 minutes or until the shallots are soft. Add the Total time: 20 minutes heavy cream, increase the heat to medium and cook stirring occasionally until the cream begins to thicken. Add the Dijon, ½ teaspoon salt and ½ teaspoon pepper and continue Ingredients to cook until the sauce is thick, about 8 minutes. Add the thyme and set aside until ready to use. • 2 tablespoons unsalted butter • 1 tablespoon minced shallot Season the pork tenderloin with the remaining salt and pepper and drizzle the • 1 teaspoon minced garlic medallions with the olive oil. Transfer pork to the basket of the Emeril Air Fryer, set • 1 cup heavy cream to 350 °F and cook for 10 to 12 minutes. Let the pork rest for several minutes before • 1 tablespoon Dijon mustard serving. • 1 ½ teaspoons salt • 1 teaspoon freshly ground black pepper Serve with the cream sauce and your favorite side dish. • 1 teaspoon fresh thyme leaves, plus more for garnish • One 1 ¼ pound pork tenderloin, cut crosswise into six 1–inch thick medallions • 1 tablespoon extra-virgin olive oil

2 servings

ROASTED BABY POTATOES WITH HERBS ROASTED BABY POTATOES WITH HERBS

Prep time: 5 minutes In a large mixing bowl, toss the potatoes with the olive oil, herbs, salt and pepper. Transfer the potatoes to the basket of Emeril’s Air Fryer set to 320 °F for 30 minutes. Total time: 35 minutes Halfway through cooking stir the potatoes so they do not stick on the bottom. Ingredients Transfer the potatoes to a platter and serve warm. • 2 pounds assorted baby potatoes, halved • 3 tablespoons olive oil • 1 teaspoon chopped fresh rosemary • 1 teaspoon chopped fresh oregano • 1 teaspoon chopped fresh thyme • 1 teaspoon kosher salt • ½ teaspoon freshly ground black pepper

4 to 6 servings ROASTED CHICKEN WITH LEMON HERB SAUCE ROASTED CHICKEN WITH LEMON HERB SAUCE

Prep time: 10 minutes Season the chicken generously inside and out with the salt and pepper and rub the chicken with 2 tablespoons of the olive oil. Place the thyme in the cavity of the chicken Total time: 1 hour and, using butcher’s twine, tie the legs together.

Ingredients Transfer the chicken to the basket of the Emeril Air Fryer set to 325 °F for 20 minutes and cook. Once the timer goes off, reset the Air Fryer to the same temperature and cook • One 3-pound chicken, giblets for 25 minutes longer, or until a thermometer inserted into the thigh reads 165 °F. removed, rinsed well and patted dry • Salt and freshly ground black pepper Meanwhile make the lemon herb sauce. In a small saucepan over medium heat combine • ½ cup plus 2 tablespoons olive oil the chicken stock and Dijon mustard and bring to a brisk simmer. Remove from the heat. • 8 sprigs fresh thyme Whisk in the lemon juice, olive oil, and herbs. Transfer to a gravy boat or measuring cup • 1 cup chicken stock and cover to keep warm until ready to serve. • 2 teaspoons Dijon mustard • 2 tablespoons fresh lemon juice • 1 tablespoon assorted chopped fresh herbs, such as basil, parsley, chives or oregano • Fresh parsley leaves, for garnish

4 servings ROASTED MUSHROOMS WITH HERBS ROASTED MUSHROOMS WITH HERBS

Prep time: 10 minutes In a sauté pan, add the butter and melt over medium heat. Add the shallots and cook until translucent, about 4 minutes. In a large bowl toss the mushrooms with the garlic Total time: 25 minutes and shallot butter, season with salt and pepper and toss with the herbs. Transfer the mushrooms to the basket of Emeril’s Air Fryer and set to 350 °F for 15 minutes. Halfway through cooking, shake or stir the mushrooms and continue to cook until they are Ingredients golden brown. • 3 tablespoons butter • 2 sliced shallots Serve immediately as a side to your favorite entrée. • 1 tablespoon minced garlic • 2 pounds assorted mushrooms such as shiitake, cremini, and enoki, thinly sliced • Salt and pepper • 1 tablespoon fresh chopped thyme leaves • 1 tablespoon fresh chopped marjoram leaves

4 servings AIR-FRIED SALMON WITH SPICY BLACK BEAN SALSA AIR-FRIED SALMON WITH SPICY BLACK BEAN SALSA

Prep time: 20 minutes Combine the beans, tomatoes, red onion, bell pepper, jalapeno, cilantro, lime juice, and 5 tablespoons of the olive oil in a nonreactive bowl and stir to combine. Season the salsa Total time: 30 minutes to taste with salt and pepper and set it aside while the salmon cooks.

Ingredients Brush the salmon fillets with the remaining olive oil and season on all sides with salt and • One 15.5-ounce can black beans, pepper. Spray the bottom of the Emeril’s Air Fryer basket with nonstick pan spray. Place drained and rinsed the salmon in the basket and set the air fryer to 380 °F for 6 minutes, or until the salmon • 2 medium vine-ripened tomatoes, is just cooked through. Let the fish rest briefly, then serve it with the salsa spooned over cored, seeded, and small diced the top. • 1/3 cup finely chopped red onion • 1/3 cup finely chopped red bell pepper • 1 jalapeno, minced (with seeds) • 2 tablespoons coarsely chopped fresh cilantro • 3 tablespoons lime juice • 6 tablespoons olive oil • Kosher salt and freshly ground black pepper • Four 6-ounce portions salmon fillet, skin on

4 servings SICILIAN-STYLE BROCCOLI SICILIAN-STYLE BROCCOLI

Prep time: 15 minutes Bring a large saucepan filled three-quarters full with water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and transfer to a large bowl. Toss Total time: 45 minutes with the olive oil, julienned onion, garlic, ½ teaspoon salt, and crushed red pepper, then Ingredients place the broccoli in the basket of the Emeril’s Air Fryer. • 1 ½ pounds trimmed broccoli florets Set the temperature to 400 °F for 10 minutes, and cook until the broccoli is crisp-tender (from 2 large crowns) and the onion slices are lightly golden. Transfer the broccoli to a serving bowl and toss • ½ teaspoon fine sea salt, plus more to with the olives, anchovies, capers, 1 tablespoon lemon juice, and raisins. Garnish with taste the lemon zest, Parmesan, and a sprinkling of crushed red pepper. Taste and adjust the • 3 tablespoons olive oil ½ medium onion, seasoning with more lemon juice or salt, if necessary. julienned • 1 tablespoon minced garlic • ½ teaspoon crushed red pepper, plus more for garnishing • 1/4 cup chopped or sliced pitted Kalamata olives • 2 anchovy fillets, finely chopped • 1 tablespoon nonpareil capers, drained • 1 lemon, zested and juiced • 1/3 cup golden raisins • 2 tablespoons grated Parmesan or Pecorino cheese, to garnish

4 servings CRABMEAT STUFFED SHRIMP CRABMEAT STUFFED SHRIMP

Prep time: 20 minutes Melt 3 tablespoons of the butter in a small skillet over medium–high heat and add the onion and bell pepper. Cook until softened, about 4 minutes, then add the garlic and Total time: 1 hour cook 1 minute longer. Remove from the heat and allow to cool.

In a medium mixing bowl, combine the mayonnaise, egg, lemon juice, Worcestershire Ingredients sauce and 2 teaspoons of the Creole Seasoning. Stir in the cooled vegetables, add the crabmeat, and mix well to combine. Stir in 1 cup of the cracker crumbs. • 6 tablespoons unsalted butter • ½ cup finely chopped onion Season the shrimp with the remaining ½ teaspoon of Creole Seasoning. Mound about • ¼ cup finely chopped bell pepper 2 tablespoons of the crabmeat stuffing onto the top of each shrimp, pressing gently to • 1 tablespoon minced garlic help the stuffing adhere to the shrimp. Sprinkle the remaining cracker crumbs over the • ¼ cup mayonnaise tops of the shrimp. Melt the remaining 3 tablespoons of butter and drizzle it evenly over • 1 large egg, whisked the shrimp. • 2 ½ tablespoons lemon juice, plus lemon wedges for serving Place 8 of the shrimp into the basket of Emeril’s Air Fryer and set the temperature • 2 teaspoons Worcestershire sauce to 370 °F for 6 minutes, or until the shrimp are cooked through and stuffing is lightly • 2 1/2 teaspoons Creole Seasoning golden. Repeat with the remaining shrimp. • 1 pound claw or lump crabmeat, picked over for shells Serve the shrimp hot, with lemon wedges. • 1 ½ cups crushed Ritz cracker crumbs • 24 extra-large shrimp (12 to 16 count per pound), peeled, leaving tail and first connecting shell segment, deveined and butterflied lengthwise

4 to 6 servings

TERIYAKI GLAZED COD TERIYAKI GLAZED COD

Prep time: 10 minutes Combine the mirin, soy sauce, sugar, ginger, and garlic in a small saucepan and bring to a boil. Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes. Remove from Total time: 20 minutes plus time the heat. Set aside 1/4 cup of the teriyaki sauce. to marinate Set the cod fillets in a baking dish or a resealable plastic bag and toss with the remaining Ingredients teriyaki sauce. Marinate for at least an hour and up to overnight. • ½ cup soy sauce Transfer the cod to the basket of Emeril’s Air Fryer and set to 380 °F for 6 minutes. • 1/3 cup mirin • 1 tablespoon sugar Carefully transfer the cod to 4 serving plates. Garnish with the sesame seeds, green • 2 teaspoons minced ginger onions and remaining glaze. Serve with your favorite vegetable or side dish. • 1 teaspoon minced garlic • Four 6-ounce cod fillets • ¼ cup toasted sesame seeds • ¼ cup thinly sliced green onions, green part only

4 servings HOT WINGS HOT WINGS

Prep time: 10 minutes In a medium saucepan, combine the hot sauce, vinegar, and sugar and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the sauce is slightly Total time: 45 minutes to 1 hour reduced, 6 to 10 minutes. Transfer to a blender and add the butter little-by-little while blending to form a smooth sauce. Set aside while you prepare the chicken.

Ingredients Pat the chicken pieces dry and place in a large bowl. Sprinkle with the garlic, salt, and • 1 ½ cups Crystal brand hot sauce or pepper and toss the wings thoroughly to evenly distribute the seasoning. Sprinkle with other Louisiana red hot sauce the Wondra and toss again so that all the wings are evenly coated in the flour. • 1 tablespoon apple cider vinegar • 1 ½ tablespoons sugar Place the wings in the basket of the Emeril’s Air Fryer and set to 400 °F for 22 minutes. • ¼ pound unsalted butter, cut into Cook, turning the wings once midway to promote even browning, until wings are golden small pieces brown, crispy, and a thermometer registers at least 165 °F. Transfer the wings to a bowl • 2 ¼ to 2 ½ pounds chicken wings, and spoon about ½ cup of the sauce over the hot wings. Toss to evenly coat and serve separated at joints (tips removed) the wings hot. • 1 teaspoon granulated garlic or garlic powder Makes 4 to 6 servings; 2 cups sauce (Any remaining sauce will keep, refrigerated, for up • 1 teaspoon kosher salt to several months. Return to room temperature before using.) • ½ teaspoon black pepper • 1/3 cup Wondra brand instant flour

4 to 6 servings AIR FRIED CORN WITH CHILI AND CHEESE AIR FRIED CORN WITH CHILI AND CHEESE

Prep time: 5 minutes Cut the ears of corn in half if desired, and brush each piece generously with the butter. Transfer the corn to the Emeril’s Air Fryer set at 400 °F for 10 minutes and cook until Total time: 20 minutes corn is tender and lightly caramelized in places, up to 2 minutes longer. Ingredients While corn is cooking, combine the sour cream and milk in a small bowls and set aside. • 4 ears fresh corn, husks and silk removed When the corn is done, transfer it to a serving platter and squeeze the lime juice over • 3 tablespoons butter, melted the corn. Brush the ears with some of the sour cream mixture and then sprinkle the • ½ cup sour cream cheese and chili powder evenly over the corn, coating on all sides. Sprinkle with the salt • 2 tablespoons whole milk and serve immediately. • 1 lime, halved • ½ cup finely grated queso anejo, queso fresco, or Parmesan cheese • 1 tablespoon chili powder • 1 ½ teaspoons kosher salt

4 servings BOURSIN-STUFFED MUSHROOMS BOURSIN-STUFFED MUSHROOMS

Prep time: 15 minutes Using a soft brush, dust any loose dirt off of the mushrooms, then brush them evenly on all sides with 3 tablespoons of the olive oil. Season lightly with salt and pepper on all Total time: 35 minutes sides, then use a small spoon or your fingers to fill the cavity in each mushroom cap with some of the Boursin. Ingredients In a small bowl, combine the breadcrumbs, cheese, parsley and basil with the remaining • 1 pound large button mushrooms, tablespoon of olive oil and stir to evenly distribute the oil and herbs. Top each stems removed mushroom with some of the crumbs, ¼ to ½ teaspoon per mushroom, depending on • 4 tablespoons extra virgin olive oil their size. • Salt and freshly ground black pepper • 5.2 ounces Boursin cheese (garlic Place half of the mushrooms into the Emeril’s Air Fryer basket and close the drawer. Set and fines herbs variety) the temperature to 320 °F and cook for 10 minutes, or until crumbs are golden brown • 3 tablespoons Italian style on top and the mushrooms are soft. Allow to cool for several minutes before carefully breadcrumbs transferring them to a serving platter. Repeat with the remaining mushrooms. • 1 tablespoon finely grated Pecorino Romano or Parmigiano-Reggiano cheese • 1 tablespoon finely chopped parsley • 2 teaspoons finely chopped fresh basil

2 dozen stuffed mushrooms CHINESE-STYLE SHRIMP TOAST CHINESE-STYLE SHRIMP TOAST

Prep time: 15 minutes In a food processor combine the garlic, egg white, rice wine, cornstarch, soy sauce, ginger, chili garlic sauce and sugar and blend well. Add the shrimp in batches and pulse Total time: 45 minutes to blend to a rough paste. Transfer to a small bowl.

Divide the shrimp spread among the bread slices, about 1 heaping tablespoon per slice. Spread evenly to cover the whole slice of bread. Dredge each piece in the sesame seeds Ingredients and coat well. Cut each slice of bread in half diagonally to form triangles.

• 2 cloves garlic, roughly chopped Transfer 6 pieces of the shrimp toast to Emeril’s Air Fryer set to 380 °F and cook for 6 • 1 egg white minutes or until the toast has puffed up and begins to brown. Transfer to a platter to • 1 tablespoon rice wine or dry sherry keep warm while cooking the remaining toast. • 1 tablespoon cornstarch • 1 tablespoon soy sauce • 2 teaspoons minced ginger • 1 ½ teaspoons chili garlic sauce • 1 teaspoon sugar • 1 pound shrimp, peeled and deveined • 12 slices very thin white sandwich bread, crusts discarded • ¼ cup toasted sesame seeds

24 pieces KICKED-UP TUNA MELTS KICKED-UP TUNA MELTS

Prep time: 10 minutes Combine the tuna, mayonnaise, red onion, lemon juice, oregano, salt and pepper and Total time: 35 minutes mix thoroughly to combine. Arrange the bread slices on a work surface and divide the tuna evenly among the Ingredients slices. Top each sandwich with a slice of tomato (cutting as necessary so that it fits), then arrange the cheese slices evenly over the sandwiches, folding the slices in half if • Two 12-ounce cans solid white tuna necessary so that they fit on top of the sandwich. Place as many slices as will fit onto the packed in water, drained ½ cup basket of the Emeril’s Air Fryer set to 370 °F and cook for 6 minutes, or until the cheese mayonnaise is melted, golden brown and bubbly. Repeat with the remaining sandwiches. • 1/3 cup finely chopped red onion • 1 ½ tablespoons freshly squeezed lemon Serve hot. juice • ¼ teaspoon dried Italian herbs, crumbled between your fingers • ½ teaspoon fine sea salt • 1 teaspoon freshly ground black pepper, or to taste • 10 slices ciabatta bread (1/2-inch thick) • 10 thin slices tomato • 10 ounces sliced provolone or smoked provolone

4 to 6 servings, 10 small open faced sandwiches PECAN CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE PECAN CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Prep time: 20 minutes In the bowl of a food processor, combine the pecan pieces, bread crumbs, and 2 tea- Total time: 45 minutes spoons of the Essence and pulse for 1 minute to combine. Pour into a shallow dish. In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, Ingredients shaking to remove any excess.

• 1 cup pecan pieces Transfer about 6 chicken fingers to the basket of the air fryer, leaving enough space • 1/2 cup bread crumbs between the pieces for the air to circulate. Set Emeril’s Air Fryer to 360 °F and cook for 7 • 1 tablespoon plus 1 teaspoon Essence to 8 minutes, flipping the pieces over halfway through cooking. • 2 large eggs • 1/4 cup olive oil While the chicken cooks, combine the ingredients for the sauce and whisk to combine. • 2 pounds boneless, skinless chicken breasts cut lengthwise into strips To serve the chicken, season lightly with salt and serve with the Honey Mustard Dipping Sauce. Honey Mustard Dipping Sauce: • 1/2 cup mayonnaise • 2 tablespoons honey • 2 tablespoons Creole mustard or other hot whole-grain mustard • Pinch salt and a pinch of cayenne, or to taste

4 servings

MIXED BERRY AND PEACH CRISP MIXED BERRY AND PEACH CRISP

Prep time: 5 minutes In a mixing bowl, combine the flour, oats, light brown sugar and salt and stir to blend. Add 4 tablespoons of the butter and, using a pastry blender or a fork, work the butter Total time: 45 minutes into the flour until a uniform consistency. Place the bowl in the freezer while you prepare the fruit. Ingredients • 1/3 cup flour In a medium mixing bowl, toss the frozen berries and peaches with the granulated sugar, • ¼ cup rolled oats lemon juice, and cornstarch. Transfer the fruit mixture to the baking pan of the Emeril’s • ¼ cup light brown sugar Air Fryer and set the temperature to 350 °F for 24 minutes. Cook, stirring twice during • ¼ teaspoon salt cooking, until the fruit is soft and bubbly and the juices have thickened. • 4 tablespoons unsalted butter, softened • 1 pound frozen mixed whole berries Remove the topping from the freezer and crumble it over the top of the fruit in an even (blueberries, blackberries, raspberries layer. Return the baking pan to the Emeril’s Air Fryer, set the temperature to 380 °F for and strawberries) 6 minutes, and cook until the topping is golden brown and crispy. Let cool for at least 15 • 8 ounces frozen sliced peaches to 20 minutes before serving. • ½ cup granulated sugar • 2 tablespoons freshly squeezed lemon juice • 2 ½ tablespoons cornstarch

6 servings STRAWBERRY MACADAMIA NUT MUFFINS STRAWBERRY MACADAMIA NUT MUFFINS

Prep time: 5 minutes Preheat the Emeril Air Fryer at 350 °F for 5 minutes. Total time: 35 minutes Place the strawberries in a blender or food processor and puree on high speed. In a large bowl, beat together the eggs, sugar, and vegetable oil. Add the strawberries and whisk until well-blended. Ingredients Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and • 2 cups hulled and sliced salt. Fold the dry ingredients into the strawberry mixture, blending until moistened. Fold strawberries in the nuts, taking care not to overmix. • 2 large eggs • 1 cup sugar Pour a scant ½ cup batter into each of 8 stand alone muffin cups. Place 4 cups in the • ½ cup vegetable oil basket of the Emeril’s Air Fryer set to 350 °F and cook for 12 minutes. Bake until a tester • 1 ½ cups all purpose flour comes out clean and muffins are lightly browned around the edges. Repeat with the • 1 teaspoon baking soda remaining muffin cups. • ½ teaspoon baking powder • ½ teaspoon ground cinnamon • ¼ teaspoon salt • ½ cup chopped toasted macadamia nuts

8 muffins AIR-FRIED PEANUT BUTTER & CHOCOLATE CHIP COOKIES AIR-FRIED PEANUT BUTTER & CHOCOLATE CHIP COOKIES

Prep time: 5 minutes Combine the peanut butter, sugar, egg, and vanilla in a mixing bowl and stir until Total time: 1 hour thoroughly combined. Stir in chocolate chips. Using a spoon or a small scoop, divide the dough into scant 2-tablespoon portions and Ingredients roll each into a ball. Using a fork dipped in water, press downward to make crosshatch • 1 cup creamy peanut butter marks and flatten each cookie. • 1 cup granulated sugar • 1 large egg, whisked Place 5 of the cookies in the baking pan of the Emeril’s Air Fryer, place the pan in the • 1 teaspoon vanilla extract basket, and set the temperature to 330 °F for 7 minutes. Cook until the cookies are • ½ cup semisweet chocolate chips lightly golden on top. Remove the pan from the Air Fryer and let cookies cool in the pan for 10 minutes, then carefully remove them and repeat with remaining cookies.

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