Bacon Green Onion And Cheddar Biscuits Emeril Lagasse Food

BACON, GREEN ONION, AND CHEDDAR BISCUITS (EMERIL LAGASSE)

Steps:

• Preheat oven to 475°F Sift the self-rising flour, cake flour, baking powder, baking soda, sugar and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
• Add the bacon, cheddar and green onions to the flour mixture. Pour the heavy cream into the flour mixture and, with your hands or a silicone spatula, stir just until the cream and flour come together to form a dough.
• Use 2 tablespoons of the melted butter to brush the inside of the Cast-Iron Biscuit Pan (Emeril has his own line, but I think any biscuit pan would work). Carefully spoon mixture into each well being sure to divide the mixture evenly between all wells. This will ensure even baking. Gently smooth each top with the back of a spoon or spatula. Brush the tops with the remaining tablespoon of melted butter.
• Bake in the oven for 10 or 12 minutes, or until golden brown. Allow to cool briefly before running a thin, sharp, small blade around the edge of the biscuit pan and inverting the pan to release the biscuits.

TRADITIONAL SOUTHERN BISCUITS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.
• Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.
• Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.

BACON BRAISED GREEN BEANS

Steps:

• Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
• Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
• Remove from the heat and transfer the beans to a serving dish or small platter.

CAJUN JAMBALAYA - EMERIL LAGASSE

Steps:

• In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
• In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
• Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
• Stir in rice and slowly add broth.
• Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
• When rice is just tender add shrimp and chicken mixture and sausage.
• Cook until meat is done, about 10 minutes more.
• Season to taste with salt, pepper and Creole seasoning.

GREEN ONION AND BACON CROSTINI

Steps:

• Combine first five ingredients mixing well. (This can be done well in advance.).
• Spread mixture on toast and top with bacon.

BACON-GREEN ONION QUICHE

Steps:

• Preheat oven to 425 degrees.
• Bake the pie shell for 12 minutes or until just golden.
• Let it cool for 8 minutes.
• Reduce oven temperature to 325 degrees.
• Cook onions in oil till tender.
• Sprinkle cheese in bottom of pie shell. Top with bacon and onion.
• Combine the remaining ingredients.
• Pour over cheese in pie shell.
• Bake at 325 degrees for 40 minutes or until set.
• Let stand for 10 minutes before serving.

QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE

Steps:

• To make the dough in a food processor:.
• In a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
• With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
• Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
• Refrigerate for at least 1 hour.
• To make the dough by hand:.
• Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
• Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
• On a lightly floured surface, roll out the dough to an 11-inch circle.
• Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.)
• Refrigerate for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Line the pastry with parchment paper and fill with pie weights or dried beans.
• Bake until the crust is set, 12 to 14 minutes.
• Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
• Remove from the oven and cool on a wire rack.
• Leave the oven on.
• In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Discard the fat or reserve for another use.
• Arrange the bacon evenly over the bottom of the baked crust.
• In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine.
• Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
• For Simple Salad:.
• Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
• Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)
• Taste and adjust the seasonings.
• Toss a few tablespoons of the dressing with the salad mix and serve immediately.
• If not using dressing right away, cover and refrigerate, whisking or shaking again before use.