COPYCAT EMERIL LAGASSE'S BABY BAM SPICE SEASONING MIX
Provided by gladysdinletir
Time 29m
Yield 0.75 cup
Number Of Ingredients 10
Steps:
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months. Emeril says: "You fearless bammers out there can kick this up a notch by adding cayenne (I'd start with about 1/4 teaspoon, and then take it from there." Recipe Source: "There's A Chef In My Soup!" by Emeril Lagasse (HarperCollins Publishers)
Nutrition Facts :
MIGHTY MEATY MEATLOAF
Steps:
- Position rack in center of oven and preheat the oven to 350 degrees F.
- Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
- In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
- Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
- To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
- Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
- Store in an airtight container for up to 3 months.
- Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002
BABY BAM
Emeril Lagasse's bam recipe for kids. He tells the fearless "bammers" to kick it up a notch by adding 1/4 teaspoon cayenne (or more to taste) to the mix. You can sprinkle this on lots of dishes or add it to recipes.
Provided by mermaidmagic
Categories < 15 Mins
Time 5m
Yield 3/4 cup
Number Of Ingredients 10
Steps:
- Place all ingredients in a mixing bowl.
- Stir well to combine.
- Store in airtight container for up to 3 months.
EMERIL'S BABY BAM SEASONING
A make at home version of a favorite seasoning.
Provided by Lynn Walls
Categories Seasoning and Spices
Time 10m
Number Of Ingredients 10
Steps:
- Mix all ingredients together and store in an air tight container.
Nutrition Facts : Calories 5 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 556 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
KA-BAM KABOBS MARINADE
This is my favorite steak marinade it's from Emeril Lagasse's recipe for Ka-Bam Kabobs. Is great just as a marinade for steaks on the grill or for kabobs too. It calls for Baby Bam Seasoning which I you can buy at the store or you can make it using Mermaidmagic's "Recipe #104844".
Provided by Dying2Live
Categories Meat
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Toss pieces or full steaks in Baby Bam Seasoning in a large bowl.
- Add remaining ingredients to the bowl and stir.
- Cover and refrigerate for 2 - 4 hours.
- Grill meat and enjoy!
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