SAUCE INGREDIENTS

• 1 cup sour cream
• ½ tspn. red chili powder
• ½ tspn. cumin
• 1 tspn. capers
• Juice from 1 lime
• 1 tspn. dried dill
• ½ tspn. oregano

INSTRUCTIONS

Season the marlin steaks with salt, pepper, and lemon juice, and grill the marlin steaks to your liking. Prepare the sauce by mixing all the sauce ingredients together and refrigerate until ready for use. Assemble the tacos. Using a fork, shred the fish, so that it’s flaky. In each tortilla place the fish, cabbage, tomatoes, green onions, sauce and garnish with cilantro.

INGREDIENTS

• ½ cup butter; softened
• ½ cup granulated sugar
• 1 cup all-purpose flour
• ½ tspn. vanilla extract
• 8 oz. cream cheese; softened
• 1, 14 oz. can sweetened condensed milk
• 1 egg
• 2 Tbs. lemon zest
• 6 Tbs. lemon juice
• 5 Tbs. fine granulated sugar; for brulee-ing

INSTRUCTIONS

Preheat oven to 350°F. Line an 8 x 8 glass dish with parchment paper and lightly spray with nonstick cooking spray. Set aside. In large bowl, combine butter, sugar, flour and vanilla until dough forms. Press evenly into the bottom of the prepared dish. Set aside. In another bowl, whip cream cheese. Stir in sweetened condensed milk. Scrape sides and mix again. Pour in egg, lemon zest and juice. Mix until mixture starts to thicken, 20-30 seconds. Scrape sides and mix again briefly. Pour overtop cookie bottom and smooth the top. Bake 20-25 minutes or until cheesecake is set completely. Cool, then refrigerate. Cut into 16 squares and separate. Sprinkle the tops of each square with 1 teaspoon of sugar and spread around with finger to evenly distribute sugar. Torch the tops until the sugar melts and turns an amber color. {If you don’t have a torch, place under the broiler}. Return squares to fridge until ready to serve.

INGREDIENTS

• 3 Tbs. flour
• 3 Tbs. cornmeal
• ¼ tspn. onion salt
• 1/8 tspn. pepper
• 2 Tbs. butter or margarine
• 1 lb. Alaskan cod fillets; thawed
• ¼ cup parmesan cheese; grated

INSTRUCTIONS

Combine flour, cornmeal, onion salt, and pepper. Melt butter in a shallow baking dish. Dredge cod in flour mixture, and place in dish. Turn cod to coat with butter; sprinkle with parmesan cheese. Bake at 450°F for 8-10 minutes or until cod flakes easily with a fork.

INGREDIENTS

• 1/3 cup unsalted butter; at room temp. plus more for greasing the pan
• 1 cup all-purpose flour
• 1 tspn. baking powder
• 1 tspn. baking soda
• ¼ cup honey
• ½ cup light brown sugar
• ½ tspn. ground cinnamon
• ½ tspn. salt
• 1 cup baby bananas; roughly mashed
• ½ tspn. vanilla
• 1 large egg
• ½ cup plain, whole milk yogurt or sour cream
• 1 cup semisweet chocolate chips (optional)

INSTRUCTIONS

Preheat oven to 350°F. Lightly butter an 8½ x 4½ inch loaf pan and set aside. Sift together the flour, baking soda, and baking powder and set aside. Put the butter, honey, sugar, cinnamon, and salt in the bowl and beat the mixture on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the bananas and vanilla, beating on medium speed until the mixture looks broken or lumpy, about 1 minute. The bananas should be smashed, with a few small chunks remaining. Turn the speed to medium-low and beat in the egg until incorporated. Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain. Add the yogurt and mix until the batter has only a few remaining white streaks. Be sure to avoid over mixing. Gently fold in the chocolate, if desired. Transfer the batter to the pan. Bake in the center of the oven until a tester comes out clean, about 45 minutes. Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on the rack.

INGREDIENTS

• 1 lb. fresh cod; cut into 4 pieces
• 3 Tbs. olive oil
• 1 garlic clove; minced
• 2 Tbs. fresh basil; chopped
• ¼ tspn. red pepper flakes
• Salt & pepper; to taste

INSTRUCTIONS

Mix the oil, garlic, basil, red pepper, salt and pepper in a small bowl. Place the cod in a zip lock bag, add marinade, squish around and refrigerate for at least 30 minutes. Cook the cod in a hot skillet for about 3 minutes per side.

INGREDIENTS

• 2 calamari steaks
• 1 cup flour
• 1 egg
• ½ cup bread crumbs
• ½ cup panko bread crumbs
• 2 tspn. Emeril’s Original Essence
• Salt & pepper; to taste
• 1 Tbs. olive oil
• 4 Tbs. butter
• Juice of ½ lemon
• ½ cup white wine
  (or chicken stock)
• 2 Tbs. capers; rinsed & drained
• Italian parsley; chopped

INSTRUCTIONS

Rinse the calamari steaks in cold water and pat dry. Season both sides with salt and pepper. Prepare a breading station with flour in the first bowl, whisked egg in the second, and a mixture of bread crumbs and panko in the third. Season the flour and bread crumbs with about 1 tspn. each of Emeril’s Original Essence. Heat olive oil and 2 Tbs. of the butter in a large nonstick skillet on medium high heat. Dredge the calamari steaks in the flour, egg, and then bread crumbs, and add to the skillet.

Brown well on each side, about 2 minutes per side. Transfer calamari to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add white wine (or chicken stock), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits and reduce slightly. Whisk in the remaining 2 Tbs. of butter. Serve calamari with the sauce spooned over the top and sprinkled with parsley.