3 tablespoons olive oil
6 (8-ounce) center-cut pork chops
2 tablespoons Essence, recipe follows
3 teaspoons salt
1 1/2 teaspoons black pepper
1/4 pound bacon, rough chopped
1 tablespoon minced garlic
4 pounds roughly chopped white cabbage
Shrimp, Crabmeat and Mirliton Dressing, recipe follows
2 1/2 pounds (about 4) medium mirlitons (chayotes)
1 pound medium shrimp, peeled and deveined
4 tablespoons olive oil
1 tablespoon Essence, recipe follows
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1 jalapeno pepper, seeded and minced (about 2 tablespoons)
1/2 teaspoon dried thyme
2 tablespoons minced garlic
1/2 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh parsley
2 large eggs, lightly beaten
3/4 cup plus 2 tablespoons dried fine bread crumbs
1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other red hot sauce
2 tablespoons melted butter
1 1/2 cups freshly grated cheddar cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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