Broccoli-Cheddar Puff

INGREDIENTS
6 tbls butter or margarine
6 tbls all-purpose flour
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
2 1/4 cup whole milk
2 cups shredded sharp Cheddar cheese
4 head broccoli
1 head cauliflower
7 large eggs, separated
½ lb bacon, chopped
small onion, chopped
DIRECTIONS
1. Fry up bacon and onion, crisp
2. Chop up broccoli and cauliflower into bite-sized chunks, and in stir bacon and onion mixture; place into your greased casserole dish (should comfortably fit, with some headroom for the puff)
3. Melt butter in a large saucepan; and flour, sauté on low heat for a minute or so, to cook out the floury taste, add salt and pepper.
4.Gradually stir in milk, cooking until it boils and thickens, stirring often. Lower heat, and add cheese stirring just until it melts; remove from heat.
5. In small bowl, with fork, lightly beat egg yolks. Stir in about 1/2 cup cheese sauce. Gradually pour egg-yolk mixture into cheese sauce, stirring rapidly to prevent curdling. Cool slightly; meanwhile, preheat oven to 325º F.
6. In large bowl, with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one third of whites into cheese mixture. Fold cheese mixture gently back into remaining whites.
5. Pour sauce over veggies into prepared casserole. Bake 40 minutes or until top is browned and knife inserted in center comes out clean. Serve immediately.

Baked Jalapeno Poppers

Ingredients

* 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
* 6 ounces cream cheese, softened
* 1 1/2 cups grated Monterey Jack or mozzarella cheese
* 1/2 teaspoon ground cumin
* 1/2 teaspoon cayenne, or less, to taste
* 2 large eggs
* 2 tablespoons milk
* 8 teaspoons Essence, recipe follows
* 1 cup panko crumbs, or fine dry breadcrumbs
* 1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning)

* 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 leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.