AirFryer Emeril

Emeril Lagasse is an Emmy-winning television Emeril Live and Essence of Emeril, and most
personality, the chef and proprietor of 11 recently, Amazon’s original series Eat the World
restaurants, a cookbook author, and a with Emeril Lagasse.
philanthropist. He is a James Beard Award Chef Emeril believes every home kitchen
winner known for his mastery of Creole and deserves the custom cooking capabilities
Cajun cuisine, which inspired the development of commercial-grade ovens. Designed
of his “New New Orleans” style. Chef Emeril for effortless one-touch cooking right on your
is most notable for having appeared on a wide countertop, the Power AirFryer 360 XL is a
variety of cooking TV shows, including the long- professional-quality multi-cooker that combines
running and highly-rated Food Network shows seamless air-flow with powerful, even heat.
Mac & Cheese . . . . . . 7 Roasted Salmon . . . . . . 31
Frittata . . . . . . . . 8 Steak Roulade . . . . . . 33
Pepper Jack- & Cheddar- NY Strip Steaks

Stuffed Burgers . . . . . . 9 with Beurre Maître d'Hôtel . . . 34
Blue Cheese-Stuffed Burgers . . 11 Roasted Vegetables . . . . . 35
Roasted Turkey . . . . . . 12 Roasted Potatoes . . . . . 35
Timpano . . . . . . . . 13 Wedged Potatoes . . . . . 36
Buttermilk Fried Dehydrated Onions . . . . . 37

Chicken . . . . . . . . 15
Sun-Dried Tomatoes . . . . 38
Rotisserie Chicken . . . . . 17
Dehydrated Pineapples . . . . 39
Roasted Garlic White Pizza
with Garlic Sauce . . . . . 19 Dehydrated Oranges . . . . 41
Barbecued Baby Back Ribs . . . 20 Dehydrated Lemons . . . . . 41
Slow-Cooked Pulled Pork . . . 21 Molten Chocolate Cakes . . . 43
BBQ Pulled Pork-Stuffed Sweet Potato Pecan Pie . . . 44

Corn Muffins . . . . . . . 23
Chocolate Chip Cookies . . . 45
Reuben Sandwich . . . . . 25
White Chocolate
Seafood Tacos . . . . . . 27 Macadamia Bread Pudding . . . 47
Emeril’s Favorite Stuffed Shrimp . 29

Mac & Cheese
Serves 4–6
Ingredients Directions
½ lb grated Fontina cheese 1. Combine all the cheeses in a large bowl and mix.
Reserve ½ cup of the cheese mixture.
¼ lb grated provolone cheese
2. Butter a 4.5-qt. casserole dish that fits inside the Power
¼ lb grated Parmigiano- AirFryer 360 XL. Add the butter, pasta, unreserved cheese
Reggiano cheese mixture, milk, evaporated milk, salt, and black pepper.
3 tbsp. butter 3. Spread the parsley, then the reserved cheese mixture,
and finally the panko breadcrumbs over the pasta mixture.
12 oz dried ditalini pasta
4. Slide the Pizza Rack into Shelf Position 6. Place the
1 ½ cups milk casserole dish on the Pizza Rack.
1 8-oz can evaporated milk 5. Rotate the Program Selection Knob to the Slow Cook
setting. Rotate the Temperature Control Knob to
1 tsp. kosher salt
275° F/135° C and the Time Control Knob to 3 hrs.
½ tsp. ground black pepper Press the Start/Pause Button to begin the cooking cycle.
2 tbsp. chopped parsley 6. Rotate the Program Selection Knob to the Broil setting
(400° F/205° C for 10 mins.). Press the Start/Pause Button
½ cup panko breadcrumbs to begin the cooking cycle.
7
Frittata
Serves 8
24 eggs 1. Combine the eggs, cream, flour, salt, and black pepper
in a large bowl and whisk. Reserve the egg mixture.
½ cup cream
2. Place a large skillet on the stove top. Melt the butter in
1 tbsp. flour the skillet over medium-high heat and then sauté the onion
and garlic for 2 mins.
1 tsp. salt
3. Add the spinach to the skillet and sauté until wilted. Then,
½ tsp. ground black pepper remove the skillet from the heat.
2 tbsp. butter 4. Layer the spinach mixture, half of the tomatoes, half of the
feta cheese, the egg mixture, the other half of the tomatoes,
1 small onion, sliced thinly
and the other half of the cheese in a 4.5-qt. casserole dish
2 cloves garlic, chopped that fits inside the Power AirFryer 360 XL.
4 cup baby spinach 5. Slide the Pizza Rack into Shelf Position 5. Place the
casserole dish on the Pizza Rack.
6 oz cherry tomatoes, cut
in half 6. Rotate the Program Selection Knob to the Bake setting.
Rotate the Temperature Control Knob to 350° F/175° C
6 oz feta cheese, crumbled and the Time Control Knob to 45 mins. Press the Start/
Pause Button to begin the cooking cycle.
7. When the timer reaches 0, remove the frittata from the

Power AirFryer 360 XL. Let the frittata cool for 15 mins.
before serving.
8
Pepper Jack- & Cheddar-
Stuffed Burgers Serves 4
3 lb ground beef 1. Combine the ground beef, Worcestershire sauce, salt,
and black pepper in a bowl.
3 tsp. Worcestershire sauce
2. Divide the beef mixture into six balls and divide each ball
2 tsp. salt in half.
1 tsp. ground black pepper 3. Press the meat flat on the counter. Stuff half of the meat
with the pepper Jack cheese and top with the unstuffed
6 oz pepper Jack cheese, meat. Seal the edges of the burgers.
cubed
6 oz cheddar cheese slices burgers on the Pizza Rack.
1
/3 cup butter 5. Rotate the Program Selection Knob to the Airfry setting
6 brioche buns
to begin the cooking cycle. After 15 mins., top the burgers
12 pickle slices with the cheddar cheese slices and cook until the cheese
is melted.
3/4 cup shredded lettuce
6. When the burgers are done cooking, remove them from
6 slices red onions the Pizza Rack and set them aside.
7. Slide the Pizza Rack into Shelf Position 1. Butter the

brioche buns and place them on the Pizza Rack (buttered
side up).
8. Rotate the Program Selection Knob to the Broil setting

to begin the cooking cycle. Broil the buns until golden.
Then, remove the buns and assemble the burgers with
the pickles, lettuce, and red onions.
9
Blue Cheese-Stuffed
Burgers Serves 4
3 lb ground beef 1. Combine the ground beef, Worcestershire sauce, salt,
and black pepper in a bowl.
3 tbsp. Worcestershire sauce
2. Divide the beef mixture into six balls and divide each ball
2 tsp. salt in half.
1 tsp. ground black pepper 3. Press the meat flat on the counter. Stuff half of the meat
with the bacon and 2 tbsp. blue cheese per burger and top
6 slices bacon, cooked with the unstuffed meat. Seal the edges of the burgers.
& chopped
3/4 cup crumbled blue cheese burgers on the Pizza Rack.
1
/3 cup butter, softened 5. Rotate the Program Selection Knob to the Airfry setting
6 brioche buns
to begin the cooking cycle.
12 slices tomatoes
6. When the burgers are done cooking, remove them from
6 Bibb lettuce leaves the Pizza Rack and set them aside.
6 slices red onions 7. Slide the Pizza Rack into Shelf Position 1. Butter the
brioche buns and place them on the Pizza Rack (buttered
side up).
8. Rotate the Program Selection Knob to the Broil setting

to begin the cooking cycle. Broil the buns until golden.
Then, remove the buns and assemble the burgers with
the meat, tomatoes, lettuce, and red onions.
11
Roasted Turkey
Serves 8
Brine 1. Place a large pot on the stove top. Add the brine
ingredients to the pot and bring them to a boil over high
1 ½ gallons cold water heat. Once the brine reaches a boil, turn off the heat
and let the brine cool.
3/4 cup kosher salt
2. Add the turkey to the cold brine and refrigerate overnight.
3/4 cup brown sugar
3. The next day, remove the turkey from the brine and pat
2 tbsp. Creole seasoning the turkey dry.
4. Slide the Pizza Rack into Shelf Position 5. Place the Baking
Pan on the Pizza Rack. Place the turkey on the Baking Pan.
5. Rotate the Program Selection Knob to the Roast setting

1 12-lb turkey
(350° F/175° C). Rotate the Time Control Knob to 2 ½ hrs.
Press the Start/Pause Button to begin the cooking cycle.
6. Let the turkey rest for 30 mins. before serving.
12
Timpano
Serves 8
Meatballs 1. Combine the meatball ingredients in a bowl, mix, and roll
4 slices white bread, crusts into small balls. Slide the Crisper Tray into Shelf Position 2.
trimmed Place the meatballs and sausage on the Crisper Tray.
3/4 cup milk 2. Rotate the Program Selection Knob to the Airfry setting
1 ½ lb ground chuck (400° F/205° C). Rotate the Time Control Knob to 10 mins.
½ cup finely grated Parmigiano- Press the Start/Pause Button to begin the cooking cycle.
Reggiano cheese
3. When the timer reaches 0, remove the sausage from
½ cup chopped white onions
the Crisper Tray, let cool, and then slice the sausage.
¼ cup minced garlic
2 tbsp. chopped parsley 4. Combine the spaghetti, sausage, meatballs, and marinara
sauce in a bowl and mix well to make the filling.
3/4 lb sweet Italian sausage, 5. Add the dough ingredients to a separate bowl and mix
removed from casings well. Knead the mixture until all the ingredients are well
combined. Wrap the bowl and let sit for 10 mins.
Filling 6. Grease a 4.5-qt. casserole dish that fits inside the Power
12 oz spaghetti, cooked AirFryer 360 XL with olive oil. Use a rolling pin to roll the
& chopped large dough out until it is larger than the dish. Transfer the dough
2 25-oz jars marinara sauce to the dish, letting the excess dough hang over the sides
of the dish. Spread half of the filling over the dough.
Dough Sprinkle half of the mozzarella cheese over the filling.
Top with the remaining filling, then the basil, and finally
3 ½ cups flour
the rest of the mozzarella cheese. Fold the dough over
1 tsp. salt and brush with the egg wash. Slide the Pizza Rack into
¼ cup plus 1 tbsp. olive oil, plus Shelf Position 2. Place the dish on the Pizza Rack.
more for greasing a casserole dish
1 ¼ cups water, room temperature 7. Rotate the Program Selection Knob to the Bake setting
(325° F/165° C). Rotate the Time Control Knob to 50 mins.
4 cups shredded mozzarella
cheese 8. When the timer reaches 0, remove the casserole dish
½ cup basil leaves and let the timpano rest for 15–20 mins. before turning it
egg wash (1 egg beaten with out onto a platter and cutting it into wedges.
1 tbsp. water)
13
Buttermilk Fried
Chicken Serves 6
2 cups buttermilk 1. Pour the buttermilk into a large bowl. Add the salt, sugar,
and black pepper to the buttermilk. Soak the chicken legs
2 tbsp. salt and thighs in the buttermilk.
1 tsp. sugar 2. Add the flour to a shallow baking dish.
½ tsp. ground black pepper 3. Add the eggs to a second dish and beat the eggs with
a fork.
6 chicken legs
4. Add the cereal crumbs and Emeril’s Essence Seasoning
6 chicken thighs to a third dish.
1 cup flour 5. Shake the buttermilk off the chicken pieces and dredge
the chicken in the flour, then the eggs, and finally the
6 eggs
crumbs. Place the chicken pieces on the Crisper Tray.
6 cups crushed flaked corn
6. Slide the Crisper Tray into Shelf Position 2.
cereal
7. Rotate the Temperature Control Knob to 375° F/191° C
1 tbsp. Emeril’s Essence
and the Time Control Knob to 40 mins. Press the Start/
Seasoning
Pause Button to begin the cooking cycle.
8. When the internal temperature of the chicken reaches

160° F/71° C, the chicken is ready to serve. Press the
Cancel Button and remove the chicken from the Power
AirFryer 360 XL.
15
Rotisserie Chicken
Serves 4–6
Rustic Rub 1. Combine the rustic rub ingredients in a bowl. Rub the
chicken with ¼ cup of the rustic rub.
½ cup paprika
2. Truss the chicken. Attach the one of the Rotisserie
3 tbsp. ground cayenne pepper Forks to the Rotisserie Spit and tighten the screws on
the Fork. Slide the chicken on the spit rod into the secured
¼ cup plus 1 tbsp. freshly spit fork. Secure the chicken on the Rotisserie Spit with
ground black pepper the other Rotisserie Fork and screws.
¼ cup plus 2 tbsp. garlic 3. Insert the chicken into the Rotisserie connections inside
powder the Power AirFryer 360 XL.
3 tbsp. onion powder 4. Rotate the Program Selection Knob to the Rotisserie
¼ cup plus 2 tbsp. salt
350° F/177° C and the Time Control Knob to 55 mins.
2 ½ tbsp. dried oregano Press the Start/Pause Button to begin the cooking cycle.
2 ½ tbsp. dried thyme 5. When the internal temperature of the chicken reaches
160° F/71° C, the chicken is ready to serve. Press the
Cancel Button and remove the chicken from the Power
AirFryer 360 XL. Let the chicken rest for 15 mins. before
serving.
1 6-lb whole chicken, rinsed
17
Roasted Garlic White Pizza
with Garlic Sauce Serves 8
Béchamel 1. Place a sauce pot on the stove top. Melt the butter in
2 tbsp. unsalted butter the sauce pot over medium-high heat and then cook
2 tbsp. all-purpose flour the flour for 2–3 mins.
1 cup whole milk 2. Whisk the milk into the flour until thickened.
¼ tsp. ground cayenne pepper
3–4 heads roasted garlic 3. Add the ground cayenne pepper, garlic, and ¼ tsp. salt and
¼ tsp. salt simmer over low heat for 15 mins. to make the béchamel.
4. Combine the water, honey, and olive oil in a bowl. Add the
Pizza Dough yeast, flour, and 1 tsp. salt to the bowl; mix; and knead
1 cup warm water until smooth. Set the bowl aside for 20 mins.
(105° F–115° F)
1 tsp. honey 5. Divide the pizza dough in half and fit each half to fit on the
2 tbsp. extra virgin olive oil Pizza Rack. Place one of the halves on the Pizza Rack. Top
the dough with the mozzarella, Fontina, and Parmigiano-
1 ¼-oz envelope active dry
Reggiano cheeses and the sun-dried tomatoes.
yeast
2 ½–3 cups unbleached 6. Slide the Pizza Rack into Shelf Position 5.
all-purpose flour, as needed
1 tsp. salt 7. Rotate the Program Selection Knob to the Pizza setting
(20-min. cooking time). Rotate the Temperature Control
Knob to 425° F/165° C. Press the Start/Pause Button
Toppings
8 oz fresh mozzarella cheese,
sliced 8. When the pizza is done, remove the pizza from the Pizza
4 oz grated Fontina cheese Rack. Repeat the cooking process with the other half
½ cup finely grated Parmigiano- of the dough.
Reggiano cheese
30 pieces sun-dried tomatoes 9. When both pizzas are done, top with the basil, parsley,
(see p. 38) and crushed red pepper.
2 tbsp. chopped fresh basil
leaves
2 tbsp. chopped fresh parsley
leaves
crushed red pepper
19
Barbecued Baby
Serves 4 Back Ribs
2 racks baby back ribs, 1. Season the ribs with the Emeril’s Essence Seasoning.
cut in half
2. Combine all the sauce ingredients in a bowl.
Seasoning 3. Divide the sauce in half. Brush the ribs with half of
the sauce. Reserve the other half.
4. Wrap the Crisper Tray and Pizza Rack with foil. Slide
Sauce the Crisper Tray into Shelf Position 2. Slide the Pizza Rack
into Shelf Position 6. Place half of the ribs on the Crisper
1 cup ketchup Tray and the other half of the ribs on the Pizza Rack.
3 tbsp. brown sugar 5. Rotate the Program Selection Knob to the Slow Cook
setting (225° F/107° C). Rotate the Time Control Knob
1 tbsp. white vinegar to 3 hrs. Press the Start/Pause Button to begin the cooking
cycle.
1 tbsp. minced onion
6. When the timer reaches 0, remove the ribs from the Power
1 tsp. minced garlic
AirFryer 360 XL. Brush the ribs with the unused sauce
1 tsp. dry mustard before serving.
1 tsp. ground cayenne pepper
½ tsp. salt
¼ tsp. ground black pepper
20
Slow-Cooked
Pulled Pork Serves 4–6
1 5–6 lb boneless pork shoulder 1. Make 16 small slits all over the pork shoulder and push
a garlic clove half into each slit.
8 cloves garlic, peeled & halved
lengthwise 2. Place the pork shoulder in a 4.5-qt. Dutch oven that fits
inside the Power AirFryer 360 XL. Add the brown sugar,
2 ½ tbsp. light brown sugar salt, paprika, chili powder, oregano, cumin, red pepper,
cayenne pepper, and coriander.
1 ½ tbsp. kosher salt
3. Slide the Pizza Rack into Shelf Position 6. Place the Dutch
1 tbsp. smoked Spanish oven on the Pizza Rack.
paprika
4. Rotate the Program Selection Knob to the Slow Cook
2 tsp. Mexican or regular chili setting (225° F/107° C). Rotate the Time Control Knob
powder to 8 hrs. Press the Start/Pause Button to begin the cooking
cycle.
1 ½ tsp. Mexican or regular
oregano, crumbled between 5. When the timer reaches 0, remove the Dutch oven from
your fingers the Power AirFryer 360 XL, drain most of the liquid, and
shred the meat with forks.
1 ½ tsp. ground cumin
6. Serve the pulled pork with the barbeque sauce.
1 tsp. crushed red pepper
1 tsp. ground cayenne pepper
½ tsp. ground coriander
1 ½ cups barbeque sauce
21
BBQ Pulled Pork-Stuffed
Corn Muffins Makes 6
2 tbsp. butter, melted & cooled 1. Butter a 7-oz 6-cup muffin tray.
2 scant cups all-purpose flour 2. Combine the flour, cornmeal, sugar, baking powder, and
(spooned into the measuring salt in a bowl.
cups)
3. Combine the eggs, vegetable oil, water, cream, buttermilk,
3/4 cup cornmeal and honey in a separate bowl.
1
⁄3 cup sugar, plus more 4. Add the wet ingredients to the dry ingredients and mix
for sprinkling to finish the corn muffin mix.
1 tbsp. plus 1 tsp. baking 5. Combine the pulled pork and barbeque sauce.
powder
6. Spoon 2 tbsp. corn muffin mix into each muffin cup.
3/4 tsp. salt Top the mix with 3 tbsp. pulled pork and then another
2 tbsp. corn muffin mix.
3 eggs
7. Slide the Pizza Rack into Shelf Position 6.
½ cup vegetable oil
8. Rotate the Program Selection Knob to the Bake setting
½ cup water (325° F/165° C). Rotate the Time Control Knob to 20 mins.
2 tbsp. heavy cream When the Power AirFryer 360 XL beeps to indicate that it
is preheated, place the muffin tray on the Pizza Rack.
2 tbsp. buttermilk
9. When the timer reaches 0, remove the muffin tray. Let the
¼ cup honey
muffins cool before serving.
1 ½ cups pulled pork
¼ cup barbeque sauce
23
Reuben Sandwich
Serves 4
3 lb corned beef brisket 1. Place the corned beef in a 4.5-qt. Dutch oven that fits
inside the Power AirFryer 360 XL and top the corned beef
12 oz beer with the beer and enough water to cover the corned beef.
2. Slide the Pizza Rack into Shelf Position 6. Place the Dutch
oven on the Pizza Rack.
Russian Dressing
3. Rotate the Program Selection Knob to the Slow Cook
1 cup mayonnaise setting (225° F/107° C). Rotate the Time Control Knob
to 6 hrs. Press the Start/Pause Button to begin the cooking
¼ cup chili sauce
cycle.
1 tbsp. minced yellow onion
4. While the corned beef cooks, combine the Russian
1 tbsp. minced celery dressing ingredients in a bowl. Refrigerate the dressing
until the corned beef is done cooking.
1 tbsp. minced parsley
5. When the timer reaches 0, remove the corned beef
1 tbsp. heavy cream and slice it thinly.
½ tsp. dry mustard 6. Butter the bread and then place 4 bread slices (buttered
side down) on the Pizza Rack.
½ tsp. hot pepper sauce
7. Top the bread slices with 2 Swiss cheese slices per bread
slice. Top the cheese with the corned beef, the sauerkraut,
and 2 tbsp. Russian dressing on each sandwich, the rest
of the Swiss cheese, and the rest of the bread slices
(buttered side up).
3/4 cup butter, softened
8 slices rye sourdough bread
9. Rotate the Program Selection Knob to the Toast setting
16 slices Swiss cheese (4 mins. 40 secs.). Press the Start/Pause Button to begin
the cooking cycle. Cook until the bread is crispy
1 lb sauerkraut
and golden.
25
Seafood Tacos
Serves 10
2 8-oz bags mesquite barbeque 1. Use a food processor to crush the barbeque chips.
potato chips
1 cup flour 2. Add the flour to a shallow baking dish.
4 eggs
¼ cup buttermilk 3. Add the eggs and buttermilk to a second dish and beat
2 lb flounder pieces the eggs with a fork.
8 16–20 shrimp, peeled, deveined
& tails removed
4. Add the crushed chips to a third dish.
5. Dredge the flounder and shrimp in the flour, then the egg
Corn & Tomato Salsa mixture, and finally the chips.
kernels of 2 ears corn
1 lb tomatoes, diced 6. Slide the Crisper Tray into Shelf Position 2. Place the
6 jalapeños, seeded & diced flounder and shrimp on the Crisper Tray.
½ red onion, diced
½ orange pepper, diced 7. Rotate the Program Selection Knob to the Airfry setting
juice of 1 lime (400° F/205° C for 18 mins.). Press the Start/Pause Button
1 tsp. chili powder to begin the cooking cycle.
½ tsp. ancho chili powder
8. While the fish and shrimp cook, combine the corn
¼ tsp. ground cayenne pepper
1
and tomato salsa ingredients in a bowl.
/8 tsp. cumin
½ cup grapeseed oil 9. Combine the serrano crema ingredients in a separate bowl.
Serrano Crema 10. When the flounder and shrimp are done cooking, remove
½ cup sour cream the fried fish and shrimp from the Crisper Tray and serve
6 serrano peppers, seeded them on the tortillas with the corn salsa, avocado slices,
& minced and serrano crema. Serve with the lime wedges.
2 tbsp. chopped cilantro leaves
1 tbsp. fresh lime juice
¼ tsp. salt
20 6-in. flour tortillas

3 avocados, sliced
2 limes, wedged
27
Emeril’s Favorite Stuffed
Shrimp Serves 6
Filling 1. Place a sauté pan on the stove top. Sauté the butter,
onions, bell peppers, and garlic until soft over medium-
1 tbsp. butter
high heat (about 3 mins.).
½ cup minced yellow onions
2. Remove the sauté pan from the heat and let the mixture
¼ cup minced green bell
cool. Once cooled, mix with the salt, black pepper,
peppers
hot sauce, Worcestershire sauce, lemon juice, egg,
1 tbsp. minced garlic mayonnaise, parsley, celery, Creole seasoning, and
½ tsp. salt 1 ¼ cups butter crackers to finish the filling.
¼ tsp. freshly ground black 3. Stuff the shrimp with the filling, drizzle the melted butter
pepper over the shrimp, and sprinkle the rest of the butter crackers
1 ½ tsp. hot sauce over the shrimp.
1 tbsp. Worcestershire sauce 4. Slide the Crisper Tray into Shelf Position 2. Slide the Pizza
3 tbsp. fresh lemon juice Rack into Shelf Position 5. Place the Baking Pan on the
Pizza Rack. Evenly divide the shrimp between the Crisper
1 egg, lightly beaten Tray and the Baking Pan.
¼ cup mayonnaise
5. Rotate the Program Selection Knob to the Airfry setting
¼ cup plus 1 tbsp. finely (400° F/205° C for 18 mins.). Press the Start/Pause Button
chopped fresh parsley to begin the cooking cycle.
¼ cup minced celery
6. When the shrimp are done cooking, serve them with
2 ½ tsp. Creole seasoning the lemon wedges.
1 ½ cups crushed butter
crackers, divided
20 fresh 16–20 shrimp, peeled

except the tail and first
connecting shell segment,
deveined & butterflied
lengthwise
3 tbsp. unsalted butter, melted
lemon wedges, for serving
29
Roasted Salmon
Serves 4–6
1 3-lb salmon fillet 1. Place the salmon on the Baking Pan. Season the salmon
with the lemon juice and Emeril’s Essence Seasoning.
2 tbsp. fresh lemon juice
2. Slide the Pizza Rack into Shelf Position 1. Place the Baking
3 tbsp. Emeril’s Essence Pan on top of the Pizza Rack.
Seasoning
3. Rotate the Program Selection Knob to the Roast setting
(350° F/175° C). Rotate the Time Control Knob to 20 mins.
31
Steak Roulade
Serves 4
1 tbsp. olive oil 1. Place a sauté pan on the stove top. Add the olive oil,
spinach, and garlic to the pan and sauté until wilted (about
4 cups spinach 2 mins.). Once done, remove the spinach and garlic and let
cool.
3 cloves garlic, sliced
2. Place the flank steak on a cutting board. Rub the salt
1 2-lb flank steak, butterflied and black pepper on the flank steak and then layer the
Muenster cheese, spinach, and roasted peppers on the
2 tsp. sea salt
flank steak. Roll and tie the flank steak to make a roulade.
½ tsp. ground black pepper
3. Attach one of the Rotisserie Forks to the Rotisserie Spit
9 slices Muenster cheese and tighten the screws on the Fork. Slide the roulade on
the spit rod into the secured spit fork. Secure the roulade
1 ½ cups roasted peppers on the Rotisserie Spit with the other Rotisserie Fork
and screws.
4. Rotate the Program Selection Knob to the Rotisserie

setting (375° F/190° C for 30 mins.). Press the Start/Pause
Button to begin the cooking cycle.
5. Let the roulade rest for 10 mins. before serving.
33
NY Strip Steaks with
Serves 6 Beurre Maître d'Hôtel
Beurre Maître d'Hôtel 1. Combine the beurre maître d'hôtel ingredients in a bowl.
Refrigerate the beurre maître d'hôtel until ready to use.
2 sticks unsalted butter, room
temperature 2. Season the steaks with the salt, black pepper, and Emeril’s
¼ cup minced fresh parsley Essence Seasoning.
leaves
3. Slide the Pizza Rack into Shelf Position 2. Place the steaks
1 tbsp. fresh lemon juice on the Pizza Rack.
½ tsp. salt
¼ tsp. freshly ground black (400° F/205° C for 18 mins.). Press the Start/Pause Button
pepper to begin the cooking cycle.
5. When the steaks are done cooking, top each steak

with 1 tbsp. beurre maître d'hôtel.
6 12-oz boneless beef New
York strip steaks (top loin),
fat trimmed
2 tbsp. sea salt
2 tsp. ground black pepper
4 tsp. Emeril’s Essence
Seasoning
34
Roasted Vegetables
Serves 8
1 lb Brussels sprouts 1. Combine all the ingredients in a bowl and toss.
1 lb baby carrots 2. Pour the vegetables into the Crisper Tray.
1 lb baby red potatoes 3. Slide the Crisper Tray into Shelf Position 2.
6 cloves garlic, halved 4. Rotate the Program Selection Knob to the Airfry setting
½ tsp. salt
2 sprigs rosemary, chopped
¼ cup olive oil
Roasted Potatoes Serves 6
2 ½ lb assorted small potatoes, 1. Combine all the ingredients in a bowl and toss.
scrubbed
2. Pour the potatoes into the Crisper Tray.
2 tbsp. extra virgin olive oil,
plus more to taste 3. Slide the Crisper Tray into Shelf Position 2.
1 sprig fresh rosemary, chopped
2 sprigs fresh thyme, chopped (400° F/205° C for 18 mins.). Press the Start/Pause Button
3 cloves garlic, peeled to begin the cooking cycle.
& roughly chopped
1 tsp. salt
3/4 tsp. ground black pepper
35
Wedged Potatoes
Serves 6–8
5 russet potatoes, washed 1. Toss potato wedges in the olive oil and sprinkle with
& wedged the Emeril’s Essence Seasoning.
3 tbsp. olive oil 2. Slide the Crisper Tray into Shelf Position 2. Place half
of the potatoes on the Crisper Tray.
Seasoning 3. Rotate the Program Selection Knob to the Airfry setting
4. When the timer reaches 0, remove the potatoes from

the Crisper Tray. Repeat the cooking process for
the second batch of potatoes. Serve with steak.
36
Dehydrated Onions
Serves 4
2 white onions, sliced ¼ in. 1. Separate the onions into rings.
thick
2. Slide the Crisper Tray into Shelf Position 2. Slide the Pizza
Rack into Shelf Position 5. Place the onion rings on
the Crisper Tray and Pizza Rack.
3. Rotate the Program Selection Knob to the Dehydrate

to 10 hrs. Press the Start/Pause Button to begin the
cooking cycle. Cook until crisp.
37
Sun-Dried Tomatoes
Serves 4–6
15 plum tomatoes, halved 1. Slide the Crisper Tray into Shelf Position 2. Slide the Pizza
Rack into Shelf Position 6. Place the sliced tomatoes
on the Crisper Tray and Pizza Rack.

Cook until crisp.
38
Dehydrated Pineapples
Serves 6
1 pineapple, sliced ¼ in. thick 1. Slide the Crisper Tray into Shelf Position 2. Slide the Pizza
Rack into Shelf Position 5. Place the sliced pineapple

Cook until crisp.
39
Dehydrated Oranges
Serves 10–12
2 oranges, sliced ¼ in. thick 1. Slide the Crisper Tray into Shelf Position 2. Slide the Pizza
Rack into Shelf Position 5. Place the sliced oranges

TIP: Dehydrated orange slices are the perfect garnish

for cocktails or other drinks.
Dehydrated Lemons Serves 6
3 lemons, sliced ¼ in. thick 1. Slide the Crisper Tray into Shelf Position 2. Slide the Pizza
Rack into Shelf Position 5. Place the sliced lemons

TIP: Use these dehydrated lemons to season chicken or other

dishes.
41
Molten Chocolate
Cakes Serves 6
Ganache To make the Ganache:
1. Place a saucepan on the stove top. Bring the cream
¼ cup heavy cream to a simmer in the saucepan over low heat.
2 oz semi-sweet chocolate, 2. Place the chocolate in small bowl. Pour the cream over the
chopped chocolate, let sit for 2–3 mins., and then whisk to combine.
3. Chill the mixture until firm and then form it into six 1-in.
Cakes balls. Reserve the ganache in the refrigerator.
5 tbsp. unsalted butter, divided To make the Cakes:

1. Butter six 6-oz ramekins with 1 tsp. butter in each ramekin.
5 tbsp. sugar, divided Pour 1 tsp. sugar into each ramekin, turn to coat, and tap
out any excess sugar.
6 oz bittersweet or semi-sweet
chocolate, chopped 2. Melt the chocolate and 4 tbsp. butter in a bowl set over
simmering water and stir to combine. Allow the chocolate to
2 large eggs, separated cool slightly and then stir in the egg yolks, vanilla, and flour.
& divided
3. Place the egg whites in the bowl of an electric mixer
and whip until thickened and foamy. Gradually beat in 3 tbsp.
½ tsp. vanilla extract
sugar and continue beating just until stiff peaks form.
1 pinch salt 4. Fold the egg whites into the chocolate mixture until combined.
3 tbsp. all-purpose flour 5. Evenly divide the batter between the prepared ramekins.
Press a ganache ball into each ramekin and cover with batter.
ramekins on the Pizza Rack.
powdered sugar, for serving
raspberries, for serving (325° F/165° C). Rotate the Time Control Knob to 15 mins.
mint leaves, for serving Bake until the top of the cakes are puffed and slightly firmed
but not browned.
vanilla ice cream, for serving
8. When done, remove the cakes and let rest for 3 mins.
whipped cream, for serving Top with powdered sugar, raspberries, and mint leaves.
Serve with the vanilla ice cream and whipped cream.
whipped cream, for serving
43
Sweet Potato
Serves 8 Pecan Pie
Emeril’s Sweet Pie Crust 1. Combine the flour, sugar, and salt in a large bowl. Cut the
3 ¼ cups flour butter and shortening into pea-size pieces, add them
to the bowl, and mix.
2 tbsp. sugar
½ tsp. salt 2. Add the water and mix until just combined to finish the pie
8 oz cold butter crust.
¼ cup solid vegetable
3. Roll the pie crust out onto a lightly floured surface to fit
shortening
a 9 ½-in., 1.75-qt. deep-dish pie pan. Place the crust
¼ cup plus 2 tbsp. ice water in the pan.
Filling 4. Combine the sweet potatoes, cane syrup, cinnamon,

ginger, nutmeg, 2 eggs, and 3/4 tsp. vanilla in a large mixing
1 ½ lb sweet potatoes, baked
bowl to make a filling.
until fork tender, peeled
& mashed 5. Pour the filling into the pie pan and sprinkle ½ cup pecan
3/4 cup pure cane syrup pieces over the filling.
1 ½ tsp. ground cinnamon
6. Beat the rest of the eggs in a separate large bowl. Add the
3/4 tsp. ground ginger
granulated sugar, brown sugar, corn syrup, salt, and the
3/4 tsp. freshly ground nutmeg rest of the vanilla to the bowl and stir to blend. Pour the
8 large eggs, divided mixture over the pecan pieces in the pie pan.
2 ¼ tsp. pure vanilla extract,
divided 7. Slide the Pizza Rack into Shelf Position 5. Place the pie
pan on the Pizza Rack.
2 ¼ cups pecan pieces, divided
3/4 cup granulated sugar 8. Rotate the Program Selection Knob to the Bake setting
3/4 cup firmly packed light (325° F/165° C). Rotate the Time Control Knob to 1 hr.
brown sugar 15 mins. Press the Start/Pause Button to begin the cooking
1
/3 cup light corn syrup cycle. Cover the pie with foil halfway through the cooking
time. Bake until the filling is set and the pastry is golden
1 pinch salt
brown.
sweetened whipped cream,
accompaniment 9. When the pie is done, remove the pie pan from
powdered sugar, for garnish the Power AirFryer 360 XL. Let the pie cool on a wire rack
for 1 hr. before serving. Serve with the whipped cream
and powdered sugar.
44
Chocolate Chip
Cookies Makes 24
½ cup unsalted butter, softened 1. Whip together the butter, granulated sugar, and brown
sugar using an electric mixer.
1
/3 cup granulated sugar
2. Add the egg and vanilla and mix.
1
/3 cup light brown sugar
3. Combine the flour, baking powder, baking soda, and salt
1 large egg in a separate bowl. Slowly mix the dry mixture into
the butter mixture until creamy.
½ tsp. vanilla extract
4. Add all the chocolate chips and walnut pieces
1 cup plus 1 tbsp. flour to the mixture and mix. Refrigerate the dough for 1 hr.
½ tsp. baking powder 5. Divide the dough into 24 portions. Scoop 12 of
the portions onto the Baking Pan.
¼ tsp. baking soda
½ tsp. salt
¼ cup semisweet chocolate
chips
to begin the cooking cycle. When the Power AirFryer 360
¼ cup milk chocolate chips XL beeps to indicate that it is preheated, place the Baking
Pan on the Pizza Rack. Bake until the cookies are done
¼ cup white chocolate chips (about 12 mins. per batch).
½ cup chopped & toasted 8. Let the cookies cool before serving.
walnut pieces
45
White Chocolate Macadamia
Bread Pudding Serves 6
Caramel Sauce To make the Caramel Sauce:
¼ cup water 1. Place a pot on the stove top. Bring the water and sugar
to a boil over medium-high heat until amber colored.
1 cup sugar
Remove pot from the heat and let cool briefly.
¼ cup plus 2 tbsp. unsalted
2. Carefully whisk the butter and cream into the caramel.
butter, cut into pieces
Then, add the salt and vanilla and stir.
2
/3 cup heavy cream
¼ tsp. sea salt To make Bread Pudding:
½ tsp. vanilla 1. Place a large pan on the stove top. Add the cream and milk
and bring to a bare simmer over low heat.
Bread Pudding 2. Remove the saucepan from the heat and add the chocolate
chips. Leave the saucepan undisturbed for 1–2 mins. and
1 3/4 cups heavy cream then whisk until the chocolate is completely melted.
1 3/4 cups whole milk 3. Combine the eggs, sugar, vanilla, and salt in a large
9 oz white chocolate chips bowl and whisk. Add the chocolate mixture and stir until
or chopped white chocolate incorporated. Soak the bread and macadamia nuts in
(about 1 ½ cups) the mixture for 15 mins.
4 large eggs 4. Butter a 1.5-qt. round baking dish. Spoon the mixture into
1
the dish and drizzle the remaining butter over the mixture.
/3 cup sugar
5. Slide the Pizza Rack into Shelf Position 5. Tightly cover
1 tsp. vanilla extract the dish with foil and place the dish on the Pizza Rack.
¼ tsp. salt 6. Rotate the Program Selection Knob to the Bake setting.
½ loaf (about 9 oz) day-old Rotate the Temperature Control Knob to 335° F/168° C
French bread (toasted if fresh and the Time Control Knob to 1 hr. Press the Start/Pause
to dry out), torn into rough Button to begin the cooking cycle. When the timer reaches
pieces 15 mins., uncover the bread pudding.
½ cup chopped toasted 7. When the pudding is done cooking, remove the dish.
macadamia nuts Let cool slightly. Cool the bread pudding briefly, then serve
in small bowls, drizzled with the caramel sauce and topped
¼ cup unsalted butter, melted
with a dollop of whipped cream.
whipped cream, for serving
47
©2019 Tristar Products, Inc. All rights reserved.
Distributed by: Tristar Products, Inc. Fairfield, NJ 07004
Made in China
EMERIL360XL_RECIPE_TP_ENG_V1_190315

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Emeril Lagasse is an Emmy-winning television Emeril Live and Essence of Emeril, and most

Frittata . . . . . . . . 8 Steak Roulade . . . . . . 33

Pepper Jack- & Cheddar- NY Strip Steaks

Blue Cheese-Stuffed Burgers . . 11 Roasted Vegetables . . . . . 35

Roasted Turkey . . . . . . 12 Roasted Potatoes . . . . . 35

Timpano . . . . . . . . 13 Wedged Potatoes . . . . . 36

Buttermilk Fried Dehydrated Onions . . . . . 37

Barbecued Baby Back Ribs . . . 20 Dehydrated Lemons . . . . . 41

Slow-Cooked Pulled Pork . . . 21 Molten Chocolate Cakes . . . 43

BBQ Pulled Pork-Stuffed Sweet Potato Pecan Pie . . . 44

Emeril’s Favorite Stuffed Shrimp . 29

7. When the timer reaches 0, remove the frittata from the

7. Slide the Pizza Rack into Shelf Position 1. Butter the

8. Rotate the Program Selection Knob to the Broil setting

8. Rotate the Program Selection Knob to the Broil setting

5. Rotate the Program Selection Knob to the Roast setting

6. Let the turkey rest for 30 mins. before serving.

1 tsp. sugar 2. Add the flour to a shallow baking dish.

8. When the internal temperature of the chicken reaches

1 6-lb whole chicken, rinsed

1 tsp. ground cayenne pepper

¼ tsp. ground black pepper

1 tsp. ground cayenne pepper

½ tsp. ground coriander

1 ½ cups barbeque sauce

¼ cup barbeque sauce

20 6-in. flour tortillas

20 fresh 16–20 shrimp, peeled

4. Rotate the Program Selection Knob to the Rotisserie

5. Let the roulade rest for 10 mins. before serving.

5. When the steaks are done cooking, top each steak

Roasted Potatoes Serves 6

4. When the timer reaches 0, remove the potatoes from

3. Rotate the Program Selection Knob to the Dehydrate

2. Rotate the Program Selection Knob to the Dehydrate

2. Rotate the Program Selection Knob to the Dehydrate

2. Rotate the Program Selection Knob to the Dehydrate

TIP: Dehydrated orange slices are the perfect garnish

Dehydrated Lemons Serves 6

2. Rotate the Program Selection Knob to the Dehydrate

TIP: Use these dehydrated lemons to season chicken or other

5 tbsp. unsalted butter, divided To make the Cakes:

Filling 4. Combine the sweet potatoes, cane syrup, cinnamon,

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