4 portobello mushroom caps, 4 ounces each
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup crumbled blue cheese
1/4 cup crumbled walnuts
4 (6-ounce) filet mignons
Essence, recipe follows
1 tablespoon olive oil
Roasted Garlic Mashed Potatoes, recipe follows
1 cup Emeril's Worcestershire sauce, recipe follows
1 tablespoon chopped fresh parsley leaves
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
3 heads garlic, split in 1/2
3 tablespoons olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars
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