Emeril Lagasses Red Rooster Punch Food

EMERIL LAGASSE'S RED ROOSTER PUNCH

Emeril Lagasse's Red Rooster Punch image

Make and share this Emeril Lagasse's Red Rooster Punch recipe from Food.com.

Provided by Lennie

Categories Punch Beverage

Time P1D

Yield 2 quarts

Number Of Ingredients 3

Ingredients

1 1/2 quarts cranberry juice cocktail
1 (6 ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Steps:

Combine all of the ingredients in a large plastic container; freeze for several hours.
It will not freeze solid but will achieve the consistency of a slushy.
Scoop into punch cups or wine glasses and serve.

PLANTERS PUNCH

Planters Punch image

Provided by Emeril Lagasse

Time 10m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 fifth dark rum
1 (6-ounce) can frozen orange juice concentrate
1 (6-ounce) can frozen pink lemonade concentrate
3 tablespoons lemon juice
3 tablespoons grenadine
4 cups water
Ice

Steps:

In a large container, combine all of the ingredients and stir to dissolve the concentrates. Refrigerate until ready to serve. Serve over ice in tall glasses. Garnish with an orange w

RED ROOSTER

Red Rooster image

Provided by Emeril Lagasse

Categories beverage

Time 3h5m

Yield 2 quarts

Number Of Ingredients 3

Ingredients

1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Steps:

Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.

EMERIL LAGASSE'S CREOLE MUSTARD SAUCE

Emeril Lagasse's Creole Mustard Sauce image

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

Ingredients

1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons creole whole grain mustard or 1 1/2 teaspoons other hot whole grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup vegetable oil

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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