Ingredients

• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1 tbsp chili garlic sauce
• 3 tbsp creamy peanut butter
• 3 tbsp hoisin sauce
• 1/2 tsp sugar
• 3/4 cup water or chicken broth
• squeeze lime juice

Preparation

In a small saucepan, cook the garlic and red pepper flakes in the oil, over medium heat, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, around 1 min. If too thick, thin with more water or chicken broth.

Ingredients

• 1 16 oz. box wheat Chexs
• 1 3 oz. can chow mein noodles
• 1 cup (or more) cashews
• 1/3 cup vegetable oil
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Preparation

Heat oven to 250. Combine first three ingredients in a 13 x 9 inch pan.

Combine remaining four ingredients in a small bowl; quickly pour over cereal mixture. Stir to coat evenly.

Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.

Ingredients

• 2 ½ 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

Preparation

Mix together all ingredients and store in an airtight container.

Makes about 2/3 cup

Emeril

Ingredients

• 1 cup fennel seeds
• 3 tablespoons coriander seeds
• 2 tablespoons white peppercorns
• 3 tablespoons kosher salt

Preparation

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Michael Chiarello, Napa Style

Ingredients

• 1/3 cup sugar
• ¼ cup butter or margarine
• ¼ cup orange juice
• 1 ¼ teaspoons salt
• 1 ¼ tsp ground cinnamon
• ¼ to ½ tsp ground red pepper
• ¼ teaspoon mace
• 1 lb pecans

Preparation

Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts and toss to coat.

Place pecans mixture in a single layer in an aluminum foil-lined 15 x 10 –inch jellyroll pan.

Bake at 250 for 1 hour, stiring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in air tight container.