Ingredients

4 (10-ounce) buffalo rib-eye steaks
1/2 cup Canadian whiskey
1/4 cup maple syrup
1/4 cup roughly chopped shallots
1/4 cup canola oil
2 tablespoons whole grain mustard
1 teaspoon cracked black peppercorns
1/2 teaspoon salt
4 teaspoons Essence, recipe follows
Cowboy Baked Beans, recipe follows

Directions

Place the rib-eyes in a
large sealable bag.

In a bowl, combine the remaining ingredients except the Essence. Pour into the bag with
the steaks and seal the bag. Place in the refrigerator to marinate for 2 to 4 hours,
turning the bag occasionally to coat the meat evenly.
Preheat a grill.
Remove the steaks from the bag and pat dry. Discard the marinade. Season each steak with
1 teaspoon of Essence and grill until medium-rare, about 3 to 4 minutes per side. Remove
from the grill and immediately serve with the Cowboy Baked
Beans.

Ingredients

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

Directions

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.

Ingredients

Canadian Cowboy Baked Beans:
3/4 pound dried white beans, picked over to remove any broken beans and stones
1/2 pound bacon, diced
1 cup chopped yellow onions
1 teaspoon chili powder
1 teaspoon Essence
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
1 (14.5-ounce) can chopped tomatoes, with their juices
1 (12-ounce) bottle lager or ale
1/2 cup maple syrup
1/2 cup packed light brown sugar

1/2 cup chicken stock
1/2 cup Canadian whiskey
2 tablespoons whole grain mustard
1 tablespoon Worcestershire sauce
2 bay leaves

Directions

In a large pot, place the beans and cover with
water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered,
until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain
and set aside.

In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered,
about 6 minutes. Remove with a slotted spoon and drain on paper towels. To the fat in the
pan, add the onions, chili powder, Essence, salt and pepper, and cook, stirring, until the
onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes
and their juices, and cook for 2 minutes.

Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir

well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to
medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and
continue to simmer until tender, about 1 1/2 to 2 hours, stirring occasionally, and adding
more water as needed to keep the beans covered.

Remove from the heat, stir in reserved bacon, and adjust seasoning, to taste.

Yield: 6 to 8 servings