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 What's a Web site about a chef without some recipes? Sure, you can go to the Food TV Network site for recipes from the last two weeks' worth of his shows, Essence of Emeril, and Emeril Live, but this page will contain recipes that have been prepared in our test kitchens and subjected to extreme tests involving sensitve palates. I intend to add more recipes as we go along, so please visit now and then :) First, the Basics: Now the Not-so-basic... Appetizers and Salads Entrees
Essence This makes quite a lot; you may want to cut quantities in half. Warning: It is very salty, so if you have an intolerance, you might want to be careful. We use this blend as an all-purpose seasoning - as God intended! Great when used to perk up everyday food like scrambled eggs and tuna salad. 5 tblsp sweet paprika 1/4 cup salt 1/4 cup garlic powder 2 tblsp freshly ground black pepper 2 tblsp onion powder 2 tblsp cayenne 2 tblsp oregano 2 tblsp dried thyme Mix together and keep in an airtight container for up to three months. From Emeril's TV Dinners, William Morrow and Co., 1998. Back Up |
 If you are like me, you probably like looking through actual hard copies of recipes - namely, cookbooks. Click on any of the book covers below to order these titles from Amazon.com.  Emeril's New New Orleans Cooking by Emeril Lagasse, Jessie Tirsch, Brian Smale (Photographer)  Louisiana Real and Rustic by Emeril Lagasse, Marcelle Bienvenu (Contributor), Brian Smale (Photographer)  Emeril's Creole Christmas by Emeril Lagasse, Marcelle Bienvenu (Contributor)  Emeril's TV Dinners by Emeril Lagasse, Marcelle Bienvenu (Contributor), Felicia Willett, Brian Smale, Erica Gruen (Preface)  Every Day's A Party: Louisiana Recipes for Celebrating With Family and Friends by Emeril Lagasse (Editor), Marcelle Bienvenu (Contributor), Felicia Willett (Contributor |
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Hot Pepper Oil A friend and I made up a batch of this last year to give away as Christmas gifts. We were concerned with the warning to use within a month, as this makes a goodly quantity of oil. I am happy to report that as I write this in July, I still am using the same batch of oil, and it is still wonderful. It's garlicky and smoky-hot and tangy all at the same time and makes a great, simple, topping for pasta. Makes about 1 quart 6 cloves garlic, peeled and thinly sliced lengthwise 1 cup distilled white vinegar 4 1/2 cups extra virgin olive oil 1/4 pound fresh cayenne peppers (about 60) 1/2 teaspoon cayenne 2 teaspoons salt Combine the garlic and vinegar in a small bowl and let sit for 24 hours. Drain off the vinegar. Combine the garlic, olive oil, whole peppers, cayenne, and salt in a 2-quart saucepan over medium heat. Simmer for 15 minutes, stirring occasionally. Remove from the heat and let steep for 45 minutes. Pour half of the oil into a food processor with half of the peppers and half of the garlic slices and process until smooth, about 20 seconds. Sterilize a quart-size bottle or jar. Place the remaining peppers and garlic in the container. Pour in the pureed mixture and the remaining oil. Cool and secure with an airtight lid. Store in the refrigerator for 2 weeks before using. Will keep for 1 month in the refrigerator. Back Up
Tequila and Lime Pork SpareribsI recommend adding even more garlic, jalapenos, and cilantro to the marinade. It's a little bland, otherwise. Also, it works on porkchops as well as ribs. 1 rack of pork spareribs (about 3 pounds) Salt Freshly ground black pepper 1 cup olive oil Juice from 4 limes 1/2cup tequila 1/4 cup finely chopped onions 2 tablespoons minced garlic 2 medium jalapenos, stemmed, seeded and finely chopped 2 tablespoons finely chopped fresh cilantro leaves Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs. Yield: 2 to 3 servings Recipe Courtesy Emeril Lagasse and Food TV Network, 1999 Back Up
Spinach Salad with
Andouille Dressing and Three Nut Crusted Goat Cheese
I tasted this in Orlando and just had to re-create it. Hard to find baby spinach around here, so I've used both regular spinach and mesclun. 1/2 pound ground andouille sausage or other pork sausage 1 cup finely chopped onions 2 teaspoons chopped garlic 1/4cup balsamic vinegar 1/2 cup olive oil 1 cup toasted walnut pieces 1 cup toasted pecans 1 cup toasted hazelnut pieces Essence 6 ounces Goat's cheese 1 pound fresh baby spinach, cleaned and patted dry 1 cup julienned red onions Salt Freshly ground black pepper In a saucepan, over medium heat, brown the sausage, about 4 to 6 minutes. Add the onions and garlic. Continue to cook for 3 minutes. Deglaze the pan with the vinegar, scrapping the bottom of the pan to remove any sausage that has stuck to the pan. Whisk in the oil. Remove from the heat and set aside. Using a mini-food processor, fitted with a metal blade, grind each nut separately. Season each nut with Essence. Form the cheese into 18 small balls, each ball about 1 tablespoon of cheese. Roll six of the balls of cheese in the ground walnuts. Roll six of the balls of cheese in the ground pecans. Finally, roll the remaining 6 balls of cheese in the hazelnuts. In a large mixing bowl, combine the spinach and red onions. Season with salt and pepper. Toss the spinach with the andouille dressing. Mound the salad in the center of each plate. Arrange each of the nut crusted balls of cheese around the spinach. Yield: 6 servings Recipe Courtesy Emeril Lagasse and Food TV Network, 1999 Back Up
Classic Chicago Hot Dog
Yum! Remember - the celery salt and poppy seeds are crucial! 8 Vienna all-beef hot dogs 8 hot dog buns with poppy seeds 1 cup minced onions 1 cup chopped fresh tomatoes, seeded 1 cup yellow mustard 1 cup sweet pickle relish Celery salt, to taste Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve. Yield: 8 servings Recipe courtesy of Emeril Lagasse and Food TV Network, 1999 Back Up
Seafood Gumbo Ok, this recipe calls for a light roux, but I prefer a darker roux for my gumbo. And I cheated too - used Community Kitchens roux from a jar. Tastes the same, but takes a lot of the work out of making the dish. I also felt free to use different types of seafood. Most recently, I used shrimp, leftover bluefish, and mussels. I always omit the file - yuck! 8 tablespoons Unsalted butter - (1 stick) 1 cup Flour 3 quarts Seafood stock 1 pound Shrimp - (35 count) - peeled, deveined 1 pound Lump crabmeat 2 dozen Shucked oysters - liquid reserved 1 pound Crab claw meat 2 cups Chopped onions 1 cup Chopped celery 1 cup Chopped green peppers 1 cup Chopped green onions 1/2 cup Chopped parsley Salt to taste Freshly-ground black pepper to taste Cayenne pepper -- to taste 2 cups Steamed rice File powder to taste First, make roux: in a cast iron pan, melt butter over medium heat. Whisk in flour, 1 tablespoon at a time and cook, whisking constantly, until roux thickens to form a ball. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice. Yield: 8 servings Recipe courtesy of Emeril Lagasse and Food TV Network, 1999 Back Up
Zucchini Bread Delicious and moist, tasty even without the addtion of nuts. 1 1/2 c flour 1/2 ts baking soda 1/4 ts baking powder 1/4 ts salt 1 ts cinnamon 1/4 ts nutmeg 1 c sugar 1 c grated zucchini 1 egg 1/4 c vegetable oil 1/4 ts chopped lemon zest 1/2 c chopped walnuts Preheat oven to 350 degrees. Grease an 8 by 4 by 2-inch loaf pan. In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl combine sugar, zucchini, egg, oil and lemon zest and mix well. Add flour mixture and stir until just combined. Stir in walnuts. Pour batter into prepared pan. Bake for 55 to 60 minutes. Cool for 10 minutes and remove from pan. For best results, wrap and store overnight before cutting. Yield: 1 Loaf Recipe courtesy of Emeril Lagasse and Food TV Network, 1999 Back Up
Emeril's Lobster Cheesecake If lobster is too rich for your pocketbook, try crabmeat or shrimp. At the restaurant, it was served cold, but I prefer it warmed slightly. It's extremely rich, so a little goes a long way! 1 cup freshly grated Parmesan cheese 1 cup bread crumbs 1/2 cup melted unsalted butter 1 tablespoon olive oil 1 cup chopped onions 1/2 cup chopped yellow bell peppers 1/2 cup chopped red bell peppers 2 teaspoons salt 1 teaspoon black pepper 1 3/4 pounds cream cheese, at room temperature 4 large eggs 1/2 cup heavy cream 1 cup grated Smoked Gouda cheese 1 pound (about 2 cups) cooked lobster meat, roughly chopped 1/2 cup chopped parsley 2 cups Crème Fraiche 2 hard boiled eggs, finely chopped 1 tablespoon finely chopped fresh parsley leaves 1/4 cup small diced red onions 7 ounces Osetra caviar Preheat the oven to 350 degrees F. In a mixing bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan. In a large saute pan, heat the olive oil. When the oil is hot, add the onions and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat. Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda cheese and sauteed vegetables until fully incorporated, about 2 minutes. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving. To serve, cut the cake into wedges with a warm knife. Serve each wedge with the Crème Fraiche, traditional garnishes and caviar. Yield: 12 to 16 servings Recipe courtesy of Emeril Lagasse and Food TV Network, 1999 Back Up
Tiramisu Em makes his with sponge cake, rather than the traditional Savoyardi biscuits. I made a version of this using a low-carbohydrate bread substitute and artifical sweetener - and it was still delicious! For the sponge cake: 1/4 cup Milk 2 teaspoons Butter 1 1/4 cups Flour 1 teaspoon Baking powder 3 Eggs 1 1/4 cups Sugar 3 Egg yolks For the filling: 1/2 cup Espresso coffee -- plus 2 tablespoons Espresso coffee 1/2 cup Hot water -- plus 2 tablespoons Hot water 3 tablespoons Grand Marnier 1 cup Mascarpone cheese 2 tablespoons Rum 3 Eggs -- separated 6 tablespoons Sugar 1 cup Heavy cream 1/4 teaspoon Vanilla 1 pinch Salt Cocoa powder Powdered sugar Preheat the oven to 350 degrees. Grease and lightly flour an 8- by 11-inch sheet tray. Heat milk and butter until the butter melts. Stir the flour and baking powder together. Put the eggs, sugar, and yolks in a bowl and set over a hot water bath, whisking until the egg mixture triples in size. Fold in the flour mixture and the milk. Pour into the prepared pan. Bake for 10 minutes. Combine the espresso, water and the Grand Marnier, set aside. Combine the mascarpone and the rum in a large bowl, beat until smooth. In a medium bowl beat the eggs yolks, and 3 tablespoons of the sugar together until smooth, set over a hot water bath and beat for 3 minutes until light and foamy. Remove from the heat, and without waiting beat this mixture into the mascarpone mixture. Set aside. Whip the cream until the cream holds a firm shape. Fold in vanilla. In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream. Then fold the whipped cream into the remaining mascarpone mixture. Set aside. Beat the egg whites and salt on medium until foamy. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy, not dry. Fold the egg whites, all at once into the mascarpone. To assemble: Cut the sponge cake in half crosswise. Place in a pan large enough to fit the halved sponge cake snugly. Moisten the cake with half of the espresso mixture. Top with half of the mascarpone mixture, spreading it out evenly. Sprinkle generously with cocoa powder, and powdered sugar. Top with the other half of the sponge cake layer. Moisten with the remaining espresso mixture. Top with the remaining mascarpone mixture, spreading evenly. Sprinkle generously with the cocoa powder and powdered sugar. Refrigerate, uncovered, for 2 hours. Recipe courtesy of Emeril Lagasse and Food TV Network, 1997 Back Up
Horseradish Garlic Burgers Thanks to Sweet Pea for contributing one of her favorite Emeril Lagasse recipes! 3/4 pound 85-90% lean prime ground beef 1 T prepared horseradish 1T roasted garlic paste 1 t chopped fresh thyme 1 t chopped fresh chives salt and pepper to taste 2 slices havarti cheese 2 onion rolls 1 T butter, softened waffle-cut potatoes, fried, for garnish Preheat a BBQ or stovetop grill to very hot. Combine beef, horseradish, garlic paste and herbs. Mix well and season with salt and pepper to taste. Divide mixture and form 2 firm, round patties 3/4 inch thick. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in half and brush with butter. Flip burgers and continue to cook 5 more minutes. Place buns butter side down on cooler part of grill and toast. Top each burger with a slice of cheese and continue to cook until cheese melts. Assemble burgers and serve them with fried potatoes. Yield: 2 servings Recipe courtesy of Emeril Lagasse Back Up
Catfish Pecan Meuniere Test-chef and fellow Marylander, Crabcake, submitted this as her favorite Lagasse dish. She uses heavy cream in place of the milk, and only half a cup of the pecans. 1 cup flour 4 tsp rustic rub 2 eggs beaten 1/4 cup milk 4 catfish or trout fillets (6 ounces each) 1/2 cup vegetable oil 1 stick butter 1 cup pecan pieces 4 TB chopped parsley 2 TB minced garlic 2 TB fresh lemon juice 1/4 cup Worcestershire sauce 1 tsp salt 1/4 tsp cayenne pepper Combine flour with 2 tsp of his rub in a shallow bowl. In another bowl blend the eggs and cream. Season the fish with the remaining 2 tsp rub. Heat the oil in skillet - dredge the fish in the flour. Panfry for 3-4 minutes each side. Transfer to a warm platter. Discard any oil from the skillet and wipe it clean. Return it to the stove and over medium-high heat melt 2 TB of butter. When the butter foams add the pecans and stir constantly for about a minute or until they are lightly toasted. Add the parsley, garlic, lemon juice, Worces. Sauce and cream. Wisk until blended well and remove from heat. Add the salt, pepper and remaining butter until the butter melts completely. Pour the sauce over the fish and serve. Yield: 4 servings. Recipe courtesy of Emeril Lagasse Back Up
Chorizo-stuffed Roasted Chicken This one, from the TV Dinners cookbook, was nominated as Elvis's favorite. 1 tblsp olive oil 1/4 lb ground pork 1/4 lb fresh chorizo sausage, removed from the casing and crumbled 1 cup chopped yellow onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper salt and freshly ground black pepper to taste 1 tblsp chopped garlic 12 slices white sandwich bread 2 cups chicken stock pinch of crushed red pepper 1/4 cup chopped fresh parsley leaves 1 large egg 1 roasting chicken, 4-5 lb, rinsed with cool water and patted dry butcher's twine 1/4 cup water Preheat oven to 400F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned, about 3 minutes. Add the onions, celery, and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10-15 minutes. Remove and squeeze each slice, reserving the stock. In a lagre mixing bowl, combine bread and stock with the pork-and-vegetable mixture. Mix well. Season with salt, black pepper, and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture. Close the cavity and cross the legs, securing with the butcher's twine. Put the water in the bottom of a roasting pan and place the chicken in the center of the pan. Bake until the chicken browns evenly, about 1 hour. Reduce the heat to 375F and continue to bake until it becomes very tender and the juices run clear, about another hour. Let the chicken rest for a few minutes before carving into serving pieces. Serve with the stuffing. Yield: 4 to 6 servings. Recipe courtesy of Emeril Lagasse Back Up
Emerilized Barbecued Shrimp I made this using the Hot Pepper Oil, and boy was it kicked up big time! Serve with plenty of crusty bread to mop up the sauce, or serve over pasta. 2 pounds Medium-large shrimp in their shells 2 tablespoons Bayou Blast Freshly-ground black pepper, 16 turns, in all 2 tablespoons Olive oil, divided 1/4 cup Chopped onions 2 tablespoons Minced garlic 3 Bay leaves 3 Lemons, peeled, sectioned 2 cups Water 1/2 cup Worcestershire sauce 1/4 cup Dry white wine 1/4 teaspoon Salt 2 cups Heavy cream 2 tablespoons Butter Peel the shrimp, leaving only their tails attached. Reserve the shells. Sprinkle the shrimp with 1 tablespoon Bayou Blast and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Garnish with chopped chives. Yield: 4 servings. Recipe courtesy of Emeril Lagasse and Food TV Network, 1997 Back Up
Chicken and Pineapple Salad Emeril goess into this big thing with making pineapple boats - slicing the fruit in half, hollowing out the insides, etc., but this tastes just as good in a bowl lined with lettuce. Also delicious with shrimp in place of chicken. Beware, however, that pineapple enzymes tend to pre-digest food, so don't plan to store any leftovers for more than a few hours! 2 skinless boneless chicken breasts salt and freshly ground white pepper to taste 1 tblsp olive oil 1 medium-size pineapple 1/4 cup walnut oil 1 tblsp chopped fresh chervil leaves (cilantro works too!) 1/2 cup minced red onion 1/2 cup minced celery 1/2 tsp minced garlic 1/2 cup chopped roasted walnuts 1 tsp finely chopped fresh parsley leaves Preheat grill to medium heat. Season chicken breasts with the salt and pepper and rub them with 1/2 tablespoon of the oil. Grill the chicken, turning once, until the juices run clear, 12-15 minutes. Remove and cut into a 1/2 inch dice. Peel and slice the pineapple. Season with salt and pepper and rub with remaining oil. Grill pineapple slices until just lightly golden, 1-2 minutes per side. Remove and let cool. Put 2 slices of the pineapple in a bowl, dice the rest and combine with the chicken. With the back of a fork, mash the 2 slices against the side of the bowl, add the walnut oil, and stir to blend. Add the chervil and season with salt and pepper. Pour the mixture into a large salad bowl, add the chicken and pineapple dice, the onions, celery, garlic, and walnuts, and toss to mix thoroughly. Cover and chill for at least 1 hour. Yield: 2 servings. Recipe courtesy of Emeril Lagasse Back Up |
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