Recipe courtesy Emeril Lagasse, 1999

6 ounces salt pork, cut into medium dice
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
Freshly ground black pepper
1 bay leaf
1 pound dried yellow split peas
10 cups water

In a large saucepan, over medium heat, render the salt pork. Cook for 3 to 4 minutes. Stir in the onions, carrots, and celery. Season with black pepper. Sauté for 4 minutes. Stir in the bay leaf and peas. Add the water. Bring to a boil, reduce the heat to medium low and cook until the peas are tender, about 1 1/2 hours. Reseason if necessary. **The soup can either be pureed until smooth or served as is with crusty bread. Ladle the soup into individual serving bowls and garnish with parsley.

Yield: 8 to 10 servings

Recipe courtesy Emeril Lagasse, 1999

2 tablespoons butter
2 tablespoons flour
2 cups beef stock
Salt
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Yield: 4 to 6 servings

Recipe courtesy Emeril Lagasse, 1999

For the Pastry:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup lard, cold
6 to 7 tablespoons ice cold water

For the Filling:
1/2 pound pork shoulder, cut into 1/2-inch cubes
1/2 pound veal shoulder, cut into 1/2-inch cubes
1/2 pound beef shoulder, cut into 1/2-inch cubes
4 ounces salt pork, cut into 1/2-inch cubes
1 cup finely chopped onions
1 tablespoon chopped garlic
2 medium potatoes, peeled and diced 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 egg, beaten

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit for 1 minute. Using either a fork or your
hands, carefully press the mixture together forming a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface.
Cut the dough in half and roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.

Using a meat grinder or an electric mixer fitted with a medium course die, grind the meat and fat together. In a mixing bowl, combine the ground meat, onions, garlic, salt and pepper. Mix well, cover and refrigerate
overnight. Place the potatoes in a medium bowl and cover with water, cover and refrigerate overnight. Combine the meat and potatoes together and mix well. Preheat the oven 350 degrees F. Gently fold the circle
of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan. Spoon the meat mixture into the pie crust. Lay the second pie crust over the meat
mixture. Crimp the edges and place in the oven. Bake for 30 minutes. Reduce the heat to 300 degrees F and continue to cook for 1 1/2 hours. Remove from the oven and cool for 10 to 15 minutes before serving.
Slice the pie into individual serving. Garnish with parsley.

Yield: 8 servings

Recipe courtesy Emeril Lagasse, 1999

1 cup maple sugar
1 cup light brown sugar
1/4 cup heavy cream
1 egg
1 tablespoon flour
2 tablespoons butter, melted
1 (9-inch) unbaked pie shell

Preheat the oven to 400 degrees F. In a mixing bowl, combine the first 6 ingredients together. Pour into the pie shell and bake until golden brown, about 25 minutes. Remove from oven and cool for 5 minutes
before serving. Slice the pie into individual servings and serve warm.

Yield: 8 servings