In a large stockpot fitted with a basket insert, combine the stock ingredients and bring to a boil. Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the p

Combine all ingredients for the Creole seasoning. To assemble the salad, place the greens, cheese, chopped thyme, and chopped rosemary in a large mixing bowl. Add the julienned sun-dried tomatoes. Drizzle the balsamic vinegar and extra- virgin olive

Bring a 13L pot of water to a boil. Add the garlic, crab boil seasoning, lemons, and beer. Using tongs, add the crabs one at a time to the pot. Cover and return the pot to a boil and continue to boil for 20 minutes. Remove the crabs one at a time

Heat the olive oil in a medium saucepan. Add the onion, garlic, salt, black pepper, chipotle chilli flakes, and ground cumin. Cook the mixture for 6 to 8 minutes, or until the onions are translucent and soft. Add the brown sugar, ketchup, apple juic

1) Combine the vodka, cranberry juice, orange liqueur, and lime juice with ice in a cocktail shaker. Shake to combine and chill. Pour into 2 glasses filled with ice, and garnish each with 1 twist of lime. Serve immediately.

Gougeres:1) Preheat the oven to 200C/Gas 6. Line a baking tray with baking paper. 2) In a large saucepan, combine the milk, butter, salt, black pepper and essence over medium-high heat. Bring to a boil, then remove from the heat. Add the flour and

For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and

1) Place the tenderloins in a large, heavy roasting tin. Rub with the olive oil and season lightly on all sides with the salt, pepper and essence. 2) Place over medium-high heat, sear the meat on all sides and cook until medium-rare. For Emeril's es

For the aioli: 1) Combine the egg yolks, mustard and garlic cloves in a food processor. Whilst processing, add 250ml of the olive oil in a fine stream to make an emulsion. 2) Add lemon juice, salt, black pepper, and cayenne, then add the remaining