ADOBO CHICKEN THIGHS

ADOBO CHICKEN THIGHS

ADOBO CHICKEN THIGHS Prep time: 5 minutes Total time: 30 minutes plus time to marinate Ingredients Four 6- to 7-ounce bone-in chicken thighs 1/2 cup plus 3 tablespoons cider vinegar 6 tablespoons soy sauce 1 ½ tablespoons minced garlic 2 bay leaves 1 tablespoon olive oil Salt and freshly ground black pepper 2 tablespoons honey 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 the bag and move the thighs around so as to evenly distribute the marinade. Refrigerate for at least 4 hours and up to overnight. Remove the chicken from the refrigerator and let return to room temperature, about 1 hour. Remove the chicken from the marinade, brush the thighs on both sides with the oil, and season on both sides with salt and pepper. Place the chicken in the basket of the Emeril s Air Fryer and set the temperature to 360 F for 20 minutes, or until chicken is golden brown and cooked through. Let chicken rest for at least 5 minutes before serving. While the chicken is cooking, combine the remaining ½ cup vinegar, 3 tablespoons soy 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 Total time: 30 minutes Ingredients 1/3 cup white wine vinegar 1 tablespoon minced shallots 1/2 teaspoon black peppercorns 2 tablespoons tarragon leaves, plus 1 tablespoon chopped 3 egg yolks 2 teaspoons warm water 1 cup clarified butter Salt and white pepper, to taste 4 cup tomatoes, seeded and diced 1 pound asparagus, woody ends trimmed 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 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 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 butter into the bowl. Whisk constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Season to taste with salt and white pepper. Fold the tomato into the sauce. Add the chopped tarragon and keep sauce warm while you cook the asparagus (do not allow the sauce to boil or it will separate.) Place the asparagus in the basket of Emeril s Air Fryer and set the temperature to 400 F for 6 to 8 minutes or until crisp-tender (thinner asparagus will cook in less time). Transfer asparagus to a serving plate, ladle the sauce over the asparagus and serve warm. 4 servings

BACON, MUSHROOM AND ONION BURGERS

BACON, MUSHROOM AND ONION BURGERS Prep time: 25 minutes Total time: 45 minutes Ingredients 4 slices, thick cut bacon 8 ounces shitake or cremini mushrooms, thinly sliced 1 ½ cups thinly sliced onions 1/2 teaspoon minced garlic Four 6-ounce hamburgers 4 slices Swiss cheese 4 onion buns, halved and toasted Mayonnaise and mustard, optional 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 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 onions to the pan with the remaining bacon fat and cook, stirring often, until the onions are well caramelized, about 5 minutes. Add the garlic and continue to cook for another minute. In a small bowl, combine the mushrooms, onions and garlic and season to taste with salt and pepper. Divide the mushrooms and onions into 4 piles and lay a piece of cheese over the top of each. Transfer 2 burgers to the basket of Emeril s Air Fryer set to 400 F and cook for 7 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 Total time: 1 hour Ingredients 5 large eggs 1 clove garlic ¾ cup lowfat cottage cheese ½ teaspoon salt ¼ plus 1/8 teaspoon cayenne 2 cups finely chopped broccoli ¾ cup shredded cheddar cheese 3 tablespoons thinly sliced green onions 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 ingredients. Stir to combine, then ladle the mixture into six greased ½-cup ramekins. Place half of the filled ramekins in the basket of the Emeril s Air Fryer and set the temperature to 300 F for 18 minutes, or until the soufflés are puffed and golden brown on top. Carefully remove the ramekins from the air fryer and repeat with the remaining soufflés. Serve immediately. 6 servings

AIR FRIED GREEN ONION AND CHEDDAR BISCUITS

AIR FRIED GREEN ONION AND CHEDDAR BISCUITS Prep time: 15 minutes Total time: 35 minutes Ingredients 1¼ cups all-purpose flour, plus more for dusting ½ cup cake flour ¾ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon granulated sugar ¾ teaspoon salt 4 tablespoons cold unsalted butter, cut into cubes, plus 3 tablespoons melted ½ cup grated Cheddar cheese 3 tablespoons chopped green onions ¾ cup plus 2 tablespoon butter milk Softened butter, for serving (optional) 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 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 come together to form a dough. Be careful not to over mix. Lightly dust a work surface with flour and place the dough on top of the flour. Use your hands to press the dough into a 1/2-inch-thick disk about 8-inches in diameter. Using a 1¾-inch round cutter dusted with flour, cut out 10 dough rounds. Be sure to press straight down when cutting the dough - a twisting motion will prevent the dough from rising. Lightly brush the bottom of the baking pan with a bit of the melted butter, then arrange the biscuits in the baking pan, in one layer, and brush with 1 tablespoon of the melted butter. Place the baking pan in the Emeril s Air Fryer and set to 400 F for 8 minutes, or until the biscuits are golden brown. While the biscuits are cooking, gather the dough scraps and pat together gently, then reroll 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 Total time: 20 minutes Ingredients Four boneless center-cut pork chops, (about 5 ounces each) 2 large eggs 3 teaspoons Creole seasoning 1 cup panko breadcrumbs ¼ cup finely grated Parmesan cheese 1 ½ teaspoons dried Italian seasoning ½ teaspoon garlic powder Nonstick pan spray Pat the pork chops dry. In a small bowl, whisk the eggs together with 1 teaspoon of the Creole seasoning. In a medium bowl, combine the panko breadcrumbs with the remaining 2 teaspoons Creole seasoning, Parmesan, Italian seasoning, and garlic powder and mix thoroughly. One at a time, dip the pork chops in the egg mixture, letting excess drip off, and then dredge them in the seasoned breadcrumbs. Spray the bottom of the Emeril s Air Fryer basket with the pan spray, then lightly spray both sides of the breaded pork chops. Transfer the pork to the basket and set the temperature to 350 F and the timer to 10 minutes. Cook, turning once midway during cooking, until pork reaches an internal temperature of 140 F and crumbs are golden brown and crispy. Let rest for 5 minutes, then serve. 4 servings

EMERIL S FISH IN A POUCH

EMERIL S FISH IN A POUCH Prep time: 15 minutes Total time: 40 minutes Ingredients 4 tablespoons plus 4 teaspoons olive oil Four 6-ounce fish fillets (such as pompano, scrod, snapper, flounder, grouper, haddock, tile, or sole) Creole Seasoning, to taste ½ cup dry white wine such as Vino Verde 2 large yellow onions, thinly sliced 8 Italian plum tomatoes, diced Salt and black pepper 4 teaspoons minced garlic ¼ cup chopped fresh basil 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 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 and pepper, 1 teaspoon of the garlic and 1 tablespoon of the basil. Drizzle each with 1 teaspoon of the oil. To close the pouch, bring two sides of the foil up over the fish and fold or crimp to seal. Fold the opposite edges to completely seal the pouches. Transfer 2 of the pouches to the basket of the Emeril s Air Fryer set to 400 F and cook for 10 to 12 minutes. Repeat with the remaining pouches. To serve, carefully transfer pouches to plates, slit top with scissors and fold back foil. Serve steaming hot in the packages or transfer to a plate or a platter. Serves 4

FLANK STEAK WITH CHIMICHURRI SAUCE

FLANK STEAK WITH CHIMICHURRI SAUCE Prep time: 10 minutes plus time to marinate Total time: 20 minutes Ingredients ½ cup extra-virgin olive oil 1/3 cup sherry wine vinegar 2 tablespoons lime juice 1 cup chopped cilantro 4 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh marjoram leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 3/4 teaspoon fresh cracked black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper One (1 ¾- to 2-pound) flank steak 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 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 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.) Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 hours and up to overnight. When ready to cook, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak, then place the steak in the basket of the Emeril s Air Fryer set at 400 F for 15 minutes, or longer to desired doneness. Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into thin strips. Serve with crusty bread and the reserved chimichurri sauce. 4 servings

FOUR CHEESE MACARONI

FOUR CHEESE MACARONI Prep time: 20 minutes Total time: 55 minutes Ingredients 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 ½ cups half-and-half Salt and pepper, to taste 8 ounces grated Parmigiano-Reggiano or other good-quality Parmesan cheese (about 2 cups) 2 ounces grated Cheddar cheese 2 ounces grated Fontina cheese 2 ounces grated Gruyere cheese ½ pound elbow macaroni 1/4 cup fresh bread crumbs 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 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 is melted and the sauce is smooth. Cover and set aside. Bring a large pot of water to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil, and cook for about 5 minutes, or until the macaroni is al dente (slightly undercooked). Drain in a colander and transfer the macaroni to the pot with the cheese sauce and stir well. Grease the baking pan with a little butter or olive oil and transfer the macaroni to the pan. In a small bowl combine the bread crumbs, remaining 4 ounces of Parmigiano-Reggiano and toss to combine. Sprinkle this over the top of the macaroni and cheese. Cover the 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 Total time: 45 minutes Ingredients 1/4 cup extra-virgin olive oil 1 tablespoon dried oregano 4 cloves garlic sliced ½ teaspoon lemon zest 3/4 teaspoon kosher salt 1/4 teaspoon ground cayenne pepper 2 pounds split chicken breast halves, about ¾ pound each 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 skin. Place the chicken in a resealable plastic bag and marinate the chicken overnight. Place the chicken in the basket of the Emeril s Air Fryer and set to 330 F for 30 minutes, or until breasts are golden brown and a thermometer registers at least 165 F (73.9 C) in the thickest part of the meat, (not touching bone). Let the chicken rest for 5 minutes before removing the breast from the bone and slicing. Serve with your family s favorite vegetable side dishes. 2 to 4 servings

VIET-STYLE CURRY CHICKEN WINGS

VIET-STYLE CURRY CHICKEN WINGS Prep time: 15 minutes Total time: 40 minutes plus time to marinate Ingredients 2 ¼ to 2 ½ pounds chicken wings, separated at the joints (wing tips discarded) ¾ teaspoon kosher salt 2 teaspoons sugar 1 tablespoon Madras curry powder 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 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 to evenly distribute the spices in the marinade. Refrigerate for at least 4 hours and up to overnight. Remove the chicken from the refrigerator and let come to room temperature for 1 hour. Place the chicken wings in the basket of the Emeril s Air Fryer and set the temperature to 400 F for 22 minutes. Cook, turning the chicken pieces once midway to promote even browning, until a thermometer reads at least 165 F and the wings are nicely browned. Let cool briefly before serving. Garnish with the cilantro. 4 servings

AIR FRIED MOJO PORK

AIR FRIED MOJO PORK Prep time: 10 minutes Total time: 45 minutes Ingredients 2 large jalapenos, stemmed, seeded, and coarsely chopped (about 1/2 cup) 1/2 cup chopped onions 1/2 cup chopped green onion 1/2 cup chopped fresh cilantro 1/2 cup vegetable oil 3 tablespoons canned chipotle peppers in adobo sauce 1 teaspoon salt One 1-pound pork tenderloin Cooked black beans, for serving (optional) In the bowl of a food processor combine the jalapenos, onions, green onion, cilantro, olive oil, chipotles and salt and pulse several times to make a smooth Mojo paste. 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. When ready to cook, let the pork come to room temperature and then transfer it to the basket of Emeril s Air Fryer set at 350 F for 15 minutes or until an instant-read thermometer inserted in the thickest part reads 145 F. Flip the pork over halfway through cooking. Let it rest for 10 minutes before slicing crosswise to serve. Serve with cooked black beans and the remaining mojo sauce. 4 servings

AIR FRIED NY STRIP STEAK WITH RED WINE SAUCE

AIR FRIED NY STRIP STEAK WITH RED WINE SAUCE Prep time: 5 minutes Total time: 15 to 20 minutes Ingredients One 1 pound NY strip steak, about 1-inch thick Salt and pepper 1 tablespoon unsalted butter ¼ cup chopped shallots 1 tablespoon minced garlic ½ cup dry red wine 2 teaspoons beef bouillon base (or concentrated stock) 3 tablespoons heavy cream 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 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. Prepare the sauce while the steak is resting. In a saucepan, over medium heat, melt the butter. Add the shallots and garlic, season with salt and pepper, and sauté for 1 minute. Add the red wine and bring to a boil. Reduce the heat to a medium and stir in the beef bouillon. Simmer for 2 minutes longer, or until the bouillon is incorporated. Add the heavy cream and cook for 1 minute longer. Remove from the heat and keep warm. Slice the steak and serve with the Red Wine Sauce. 2 to 4 servings

PIGS IN BLANKETS WITH MUSTARD DIPPING SAUCE

PIGS IN BLANKETS WITH MUSTARD DIPPING SAUCE Prep time: 45 minutes Total time: 1 1/2 hour Ingredients 1 sheet of puff pastry, thawed according to package directions Flour, for dusting work surface One 12-ounce package of smoked cocktail sausages, patted dry 1 egg, whisked 5 ounces guava jelly ¼ cup plus 2 tablespoons Dijon or country Dijon mustard (or a combination) 4 tablespoons butter On a lightly floured work surface, roll out the puff pastry to a thickness of 1/8-inch and cut the pastry into 1 ½-inch squares. Wrap each cocktail sausage in a square of the pastry, bringing two opposite corners together over the middle of the sausage. Brush the inside of one of the corners with a bit of the beaten egg and overlap the corners, pressing to seal the edges over the sausage. Repeat until you have wrapped each sausage in pastry. Spray the bottom of the Emeril s Air Fryer basket with nonstick cooking spray. Working in batches of about 10, brush the tops of the pastry-wrapped sausages with some of the beaten egg and place them in the basket, leaving space between sausages for them to expand as they cook. Set the temperature to 370 F for 7 minutes, and cook until the pastry is golden brown and puffed. Repeat with the remaining sausages. 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 Total time: 20 minutes Ingredients 2 tablespoons unsalted butter 1 tablespoon minced shallot 1 teaspoon minced garlic 1 cup heavy cream 1 tablespoon Dijon mustard 1 ½ teaspoons salt 1 teaspoon freshly ground black pepper 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 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 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 to cook until the sauce is thick, about 8 minutes. Add the thyme and set aside until ready to use. Season the pork tenderloin with the remaining salt and pepper and drizzle the medallions with the olive oil. Transfer pork to the basket of the Emeril Air Fryer, set to 350 F and cook for 10 to 12 minutes. Let the pork rest for several minutes before serving. Serve with the cream sauce and your favorite side dish. 2 servings

ROASTED BABY POTATOES WITH HERBS

ROASTED BABY POTATOES WITH HERBS Prep time: 5 minutes Total time: 35 minutes Ingredients 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 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. Halfway through cooking stir the potatoes so they do not stick on the bottom. Transfer the potatoes to a platter and serve warm. 4 to 6 servings

ROASTED CHICKEN WITH LEMON HERB SAUCE

ROASTED CHICKEN WITH LEMON HERB SAUCE Prep time: 10 minutes Total time: 1 hour Ingredients One 3-pound chicken, giblets removed, rinsed well and patted dry Salt and freshly ground black pepper ½ cup plus 2 tablespoons olive oil 8 sprigs fresh thyme 1 cup chicken stock 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 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 and, using butcher s twine, tie the legs together. 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 for 25 minutes longer, or until a thermometer inserted into the thigh reads 165 F. Meanwhile make the lemon herb sauce. In a small saucepan over medium heat combine the chicken stock and Dijon mustard and bring to a brisk simmer. Remove from the heat. Whisk in the lemon juice, olive oil, and herbs. Transfer to a gravy boat or measuring cup and cover to keep warm until ready to serve. 4 servings

ROASTED MUSHROOMS WITH HERBS

ROASTED MUSHROOMS WITH HERBS Prep time: 10 minutes Total time: 25 minutes Ingredients 3 tablespoons butter 2 sliced shallots 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 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 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 golden brown. Serve immediately as a side to your favorite entrée. 4 servings

AIR-FRIED SALMON WITH SPICY BLACK BEAN SALSA

AIR-FRIED SALMON WITH SPICY BLACK BEAN SALSA Prep time: 20 minutes Total time: 30 minutes Ingredients One 15.5-ounce can black beans, drained and rinsed 2 medium vine-ripened tomatoes, cored, seeded, and small diced 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 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 to taste with salt and pepper and set it aside while the salmon cooks. Brush the salmon fillets with the remaining olive oil and season on all sides with salt and pepper. Spray the bottom of the Emeril s Air Fryer basket with nonstick pan spray. Place the salmon in the basket and set the air fryer to 380 F for 6 minutes, or until the salmon is just cooked through. Let the fish rest briefly, then serve it with the salsa spooned over the top. 4 servings

SICILIAN-STYLE BROCCOLI

SICILIAN-STYLE BROCCOLI Prep time: 15 minutes Total time: 45 minutes Ingredients 1 ½ pounds trimmed broccoli florets (from 2 large crowns) ½ teaspoon fine sea salt, plus more to taste 3 tablespoons olive oil ½ medium onion, 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 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 with the olive oil, julienned onion, garlic, ½ teaspoon salt, and crushed red pepper, then place the broccoli in the basket of the Emeril s Air Fryer. Set the temperature to 400 F for 10 minutes, and cook until the broccoli is crisp-tender and the onion slices are lightly golden. Transfer the broccoli to a serving bowl and toss with the olives, anchovies, capers, 1 tablespoon lemon juice, and raisins. Garnish with the lemon zest, Parmesan, and a sprinkling of crushed red pepper. Taste and adjust the seasoning with more lemon juice or salt, if necessary. 4 servings

CRABMEAT STUFFED SHRIMP

CRABMEAT STUFFED SHRIMP Prep time: 20 minutes Total time: 1 hour Ingredients 6 tablespoons unsalted butter ½ cup finely chopped onion ¼ cup finely chopped bell pepper 1 tablespoon minced garlic ¼ cup mayonnaise 1 large egg, whisked 2 ½ tablespoons lemon juice, plus lemon wedges for serving 2 teaspoons Worcestershire sauce 2 1/2 teaspoons Creole Seasoning 1 pound claw or lump crabmeat, picked over for shells 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 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 cook 1 minute longer. Remove from the heat and allow to cool. In a medium mixing bowl, combine the mayonnaise, egg, lemon juice, Worcestershire 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. Season the shrimp with the remaining ½ teaspoon of Creole Seasoning. Mound about 2 tablespoons of the crabmeat stuffing onto the top of each shrimp, pressing gently to help the stuffing adhere to the shrimp. Sprinkle the remaining cracker crumbs over the tops of the shrimp. Melt the remaining 3 tablespoons of butter and drizzle it evenly over the shrimp. Place 8 of the shrimp into the basket of Emeril s Air Fryer and set the temperature to 370 F for 6 minutes, or until the shrimp are cooked through and stuffing is lightly golden. Repeat with the remaining shrimp. Serve the shrimp hot, with lemon wedges. 4 to 6 servings

TERIYAKI GLAZED COD

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

HOT WINGS

HOT WINGS Prep time: 10 minutes Total time: 45 minutes to 1 hour Ingredients 1 ½ cups Crystal brand hot sauce or other Louisiana red hot sauce 1 tablespoon apple cider vinegar 1 ½ tablespoons sugar ¼ pound unsalted butter, cut into small pieces 2 ¼ to 2 ½ pounds chicken wings, separated at joints (tips removed) 1 teaspoon granulated garlic or garlic powder 1 teaspoon kosher salt ½ teaspoon black pepper 1/3 cup Wondra brand instant flour 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 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. Pat the chicken pieces dry and place in a large bowl. Sprinkle with the garlic, salt, and pepper and toss the wings thoroughly to evenly distribute the seasoning. Sprinkle with the Wondra and toss again so that all the wings are evenly coated in the flour. Place the wings in the basket of the Emeril s Air Fryer and set to 400 F for 22 minutes. Cook, turning the wings once midway to promote even browning, until wings are golden brown, crispy, and a thermometer registers at least 165 F. Transfer the wings to a bowl and spoon about ½ cup of the sauce over the hot wings. Toss to evenly coat and serve the wings hot. Makes 4 to 6 servings; 2 cups sauce (Any remaining sauce will keep, refrigerated, for up to several months. Return to room temperature before using.) 4 to 6 servings

AIR FRIED CORN WITH CHILI AND CHEESE

AIR FRIED CORN WITH CHILI AND CHEESE Prep time: 5 minutes Total time: 20 minutes Ingredients 4 ears fresh corn, husks and silk removed 3 tablespoons butter, melted ½ cup sour cream 2 tablespoons whole milk 1 lime, halved ½ cup finely grated queso anejo, queso fresco, or Parmesan cheese 1 tablespoon chili powder 1 ½ teaspoons kosher salt 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 corn is tender and lightly caramelized in places, up to 2 minutes longer. While corn is cooking, combine the sour cream and milk in a small bowls and set aside. When the corn is done, transfer it to a serving platter and squeeze the lime juice over the corn. Brush the ears with some of the sour cream mixture and then sprinkle the cheese and chili powder evenly over the corn, coating on all sides. Sprinkle with the salt and serve immediately. 4 servings

BOURSIN-STUFFED MUSHROOMS

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

CHINESE-STYLE SHRIMP TOAST

CHINESE-STYLE SHRIMP TOAST Prep time: 15 minutes Total time: 45 minutes Ingredients 2 cloves garlic, roughly chopped 1 egg white 1 tablespoon rice wine or dry sherry 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 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 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 and coat well. Cut each slice of bread in half diagonally to form triangles. Transfer 6 pieces of the shrimp toast to Emeril s Air Fryer set to 380 F and cook for 6 minutes or until the toast has puffed up and begins to brown. Transfer to a platter to keep warm while cooking the remaining toast. 24 pieces

KICKED-UP TUNA MELTS

KICKED-UP TUNA MELTS Prep time: 10 minutes Total time: 35 minutes Ingredients Two 12-ounce cans solid white tuna packed in water, drained ½ cup mayonnaise 1/3 cup finely chopped red onion 1 ½ tablespoons freshly squeezed lemon 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 Combine the tuna, mayonnaise, red onion, lemon juice, oregano, salt and pepper and mix thoroughly to combine. Arrange the bread slices on a work surface and divide the tuna evenly among the 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 necessary so that they fit on top of the sandwich. Place as many slices as will fit onto the basket of the Emeril s Air Fryer set to 370 F and cook for 6 minutes, or until the cheese is melted, golden brown and bubbly. Repeat with the remaining sandwiches. Serve hot. 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 Total time: 45 minutes Ingredients 1 cup pecan pieces 1/2 cup bread crumbs 1 tablespoon plus 1 teaspoon Essence 2 large eggs 1/4 cup olive oil 2 pounds boneless, skinless chicken breasts cut lengthwise into strips 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 In the bowl of a food processor, combine the pecan pieces, bread crumbs, and 2 teaspoons 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, shaking to remove any excess. Transfer about 6 chicken fingers to the basket of the air fryer, leaving enough space between the pieces for the air to circulate. Set Emeril s Air Fryer to 360 F and cook for 7 to 8 minutes, flipping the pieces over halfway through cooking. While the chicken cooks, combine the ingredients for the sauce and whisk to combine. To serve the chicken, season lightly with salt and serve with the Honey Mustard Dipping Sauce. 4 servings

MIXED BERRY AND PEACH CRISP

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

STRAWBERRY MACADAMIA NUT MUFFINS

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

AIR-FRIED PEANUT BUTTER & CHOCOLATE CHIP COOKIES

AIR-FRIED PEANUT BUTTER & CHOCOLATE CHIP COOKIES Prep time: 5 minutes Total time: 1 hour Ingredients 1 cup creamy peanut butter 1 cup granulated sugar 1 large egg, whisked 1 teaspoon vanilla extract ½ cup semisweet chocolate chips Combine the peanut butter, sugar, egg, and vanilla in a mixing bowl and stir until thoroughly combined. Stir in chocolate chips. Using a spoon or a small scoop, divide the dough into scant 2-tablespoon portions and roll each into a ball. Using a fork dipped in water, press downward to make crosshatch marks and flatten each cookie. Place 5 of the cookies in the baking pan of the Emeril s Air Fryer, place the pan in the basket, and set the temperature to 330 F for 7 minutes. Cook until the cookies are 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. 27 cookies