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.