To make the steaks: Season the steaks on both sides with the Essence, and salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill steaks 5 minutes on each side.

To make the sauce: Saute the shallots in butter in a saucepan until translucent. Add the wine and reduce until almost dry. Add the cream, bring to a simmer and reduce slightly. Whisk in the Gorgonzola cheese and horseradish and cook until the cheese is melted. Season, to taste, with salt and pepper. Add parsley. Set aside.

To make the rice pilaf: Preheat oven to 375 degrees F.

In a small saucepan add the brandy and bring to a simmer over medium heat. Remove from the heat. In a small bowl, combine the dried cherries and persimmons and pour the hot brandy mixture over the fruit. Let sit until the fruit is softened, 20 minutes. Drain in a strainer. Discard the soaking liquid. In a medium saucepan, combine the wild rice with 6 cups of the stock and 1 teaspoon of the salt. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until the rice is just tender, 25 to 30 minutes. Remove from the heat. Drain the wild rice, rinse quickly and transfer to a large bowl.

Meanwhile, in a medium ovenproof saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring, until softened, 1 to 2 minutes. Add the garlic and orange zest and cook until fragrant, about 30 seconds. Add the jasmine rice and pumpkin and cook for 3 minutes. Add the soaked fruit, sunflower seeds, parsley, vinegar, honey, and thyme. Add the remaining 2 cups of chicken stock and bring to a boil. Stir, cover, and bake in the oven until the rice is tender and the liquid is absorbed, about 30 minutes. Remove the rice from the oven and let sit undisturbed for 10 minutes. Transfer to a large bowl. Add the wild rice and toss thoroughly to mix. Season, to taste, with salt and freshly ground black pepper.

Spoon the rice pilaf on a plate next to the steaks, garnish with the parsley, and serve immediately with Gorgonzola sauce on the side.

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.