FRIED OKRA SALAD
Steps:
- Beat together the buttermilk, egg and hot sauce in a small bowl. Add the okra and turn to coat evenly. Let sit for 30 minutes.
- In another bowl, combine the flour, cornmeal, and 1 teaspoon of Essence.
- Dredge the okra in the flour mixture and heat the shortening in a skillet, if using, otherwise heat oil in a deep-fryer or Dutch oven to 360 degrees F. When it is hot, place the okra in the oil and fry, turning once, for about 2 minutes, or until lightly golden. Drain on paper towels. Sprinkle the okra with the remaining 1 teaspoon of Essence. Divide the frisee among 4 salad plates, season with salt and pepper, to taste, top each with okra, smoked mozzarella and drizzle with dressing. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Heat a medium dry skillet over high heat. Add the andouille and saute for 1 1/2 minutes. Add the shallots and garlic and saute for 1 minute. Add the oil and vinegar, cook for 1 minute, and remove from the heat. Stir in the sugar, salt, and pepper. Serve immediately. Refrigerate any remaining dressing.
EMERIL LAGASSE'S CREOLE OLIVE SALAD
An Emeril Lagasse recipe via About.com. Perfect for Mardi Gras! Don't use canned black olives-trust me it won't taste as good. To save money, I purchased only as many olives as were needed for this recipe from our local natural food store's very convenient 'olive bar'. Don't feel obligated to limit yourself to nicoise. Use a variety of imported olives (they don't have to be French either).
Provided by COOKGIRl
Categories Fruit
Time 15m
Yield 2 1/2 cups salad
Number Of Ingredients 8
Steps:
- Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
- Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
- Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
- We served the olive salad over a bed of mixed greens which included baby arugula.
- Yield is estimated.
EMERIL'S CREOLE SEASONING (ESSENCE)
Steps:
- Combine all ingredients thoroughly and store in an airtight jar or container.
EMERIL'S ESSENCE CREOLE SEASONING
Provided by Emeril Lagasse
Time 7m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients thoroughly.
EMERIL'S WEDGIE SALAD
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
- Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.
- Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
QUICHE LORRAINE W/ SIMPLE SALAD - EMERIL LAGASSE
Searching for a good quiche recipe, I came across this recipe. I haven't tried it yet. Let me know what you think.
Provided by Cristina Barry
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
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.
EMERIL LAGASSE'S GRILLED SWEET POTATO SALAD
I got this recipe from the GMA site. This sweet potato salad is full of flavor because the sweetness is brought out by the grilling. If you are making Emeril's Orange, Cumin and Cilantro Roasted Pork Loin, serve this side dish with it.
Provided by landlocked 2
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a broiler or a grill pan to medium-high.
- Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes in a single layer on a baking sheet (or on the grill pan) and broil or grill until nicely caramelized, 2 to 3 minutes on each side. Adjust the oven to the bake setting and the temperature to 350 degrees F.
- Transfer the potatoes to a baking sheet (if they've been grilled), place the pan in the oven, and bake until the potatoes are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven and set aside to cool to room temperature.
- Arrange the sweet potato slices on a platter, and drizzle the remaining 1 /4 cup olive oil and the lime juice over them. Sprinkle with the cilantro and red onion, and serve.
Nutrition Facts : Calories 321, Fat 13.6, SaturatedFat 1.9, Sodium 707.2, Carbohydrate 47.4, Fiber 7, Sugar 10, Protein 3.7
EMERIL LAGASSE'S DELMONICO POTATOES
This recipe was posted in answer to a message board request. It was taken from the Emeril Lagasse recipe web site (http://www.emerils.com/recipe/167/delmonico-potatoes). Feb 25, 2011 - An Update - Re: Micks' posting: First: Thank you for posting the recipe for "Emeril's Essence/Emeril's Creole Seasoning" :-) Second: No one is claiming this is the recipe for the potatoes served at the "Original (since 1837) Delmonico's Restaurant" in New York City. A restaurant that I have personally had the pleasure of eating in many times (I was born/raised in NYC). I have had the "Classic Delmonico Potatoes" there on many occasions. The potatoes served at the "Original Delmonico's Steakhouse" in NYC are different from the ones that are served at Emeril's restaurant ("Emeril's Delmonico Steakhouse" in New Orleans, La.) Again, I have personally eaten the "Delmonico Potatoes" at Emeril's restaurant when I was in New Orleans. The recipe that is posted is the same as the recipe he uses in HIS restaurant. I hope this clarifies any confusion. :-)
Provided by Dee514
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F.
- In a large sauté pan, melt the butter.
- Add the onions.
- Season with salt and pepper.
- Sauté for 1 minute.
- Add the garlic.
- Stir in the flour and cook for 1 minute.
- Stir in the milk and bring the liquid to a boil.
- Remove from the heat and stir in the potatoes.
- Season with salt and pepper.
- Pour into a greased 6 cup baking dish.
- In a mixing bowl, add the bread crumbs and a drizzle of oil.
- Mix thoroughly.
- Season with Essence.
- Stir in the parsley.
- Spread the crumb mixture evenly over the potatoes.
- Place in the oven and bake until golden brown, about 10 to 12 minutes.
- Remove from the heat and serve.
Nutrition Facts : Calories 295.9, Fat 3.7, SaturatedFat 2.1, Cholesterol 9.2, Sodium 70.9, Carbohydrate 59.1, Fiber 7.1, Sugar 5.2, Protein 8.1
EMERIL LAGASSE'S CREOLE MUSTARD SAUCE
If anyone knows Creole food, it's Emeril. Get a nice BAM! to your food with this delicious sauce/dip. Terrific on any meat and it also works really nicely as a salad dressing. Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
- Place in an airtight container and refrigerate for up to 12 hours before serving.
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